Notes about Recipes in this book

• Go-to pancakes

  • sherri_xcf6n4 on April 11, 2026

    Made for Ari and Benny, nice. I would use less chocolate chips. Didn’t realize the banana walnut altered milk amount - so bailed on that at last minute.

• banana walnut pancakes

  • cwbowman6 on March 20, 2021

    They had a good flavor but were not fluffy and light, which is my preference. I used 2 c. almond milk and chunked the banana into small pieces instead of mashing it to try and avoid the mushiness typical of vegan banana pancakes. The interior remained moist and were generally difficult to cook. Using a well-seasoned cast iron pan, the pancakes seemed to absorb the oil in the pan and burn rather than brown. Adjusted the gas flame up, down and in-between trying to get it just right. I’ll try making the original recipe without the additions to compare results.

• Peach crumble coffee cake

  • cwbowman6 on March 20, 2021

    This was good but a little sweeter than I like. I used 1 c. drained home canned peaches, which added more moisture. It seemed to cook through in the allotted time, but the extra moisture ended up on the bottom of the cake, which I couldn’t tell when testing. There is a lot of crumble. It makes up about 1/3 of the height of the cake. I think I’ll reserve this recipe for fresh peaches so as not to negatively impact the cake texture, use a little less sugar and use about a third less crumble.

  • ShrillCat on March 21, 2026

    This was tasty. Also used canned peaches and dusted them with cornstarch before folding in. Took a bit longer to cook, but worked out great. I think the crumble could have used a bit more sugar, but that’s just me!

• Tofu scramble

  • GypsyChef on January 19, 2016

    The combination of nutritional yeast, dijon, and tamari give this dish and extra rich, umami-esque flavor that I've always wished a tofu scramble would taste like. I preferred finely chopped broccoli instead of pepper and zucchini. Although I am not vegan, I make this at least once a week because the flavor is so great. It puts all other tofu scrambles to bed. A must try.

  • emilycaj on March 24, 2026

    This is so delicious! I used 8oz of baby bella mushrooms as the veggie, which was more than 2 cups, but it was fine anyway. My nutritional yeast was also pretty fine, definitely not large flakes, but I still used 1/4c and it didn't taste like I'd used too much.

  • sherri_xcf6n4 on April 11, 2026

    Love this sauce! Smelled amazing going in, and very flavorful. Didn’t have zucchini, used red pepper and broccoli. Might be my new fav tofu scramble.

• Five-minute no-bake granola bars

  • radishseed on November 27, 2022

    Simple and adaptable recipe. I do like to toast the seeds or nuts first.

• Socca

  • westminstr on October 28, 2015

    This was my first time making socca. I made it entirely on top of the stove in a cast iron skillet, flipping it halfway through cooking. I also added some chopped rosemary to the batter. Thinner pancakes were better. I served it with olive paste which was key to my kids eating it.

• Sweet pea hummus

  • Churchim808 on July 03, 2025

    Made this with canned garbanzos and ancient freezer peas. It turned out great! I blanched some basil before adding so it wouldn't oxidize. This is a little sweeter than most hummus but the lemon and garlic really shine. I'm enjoying this for lunch with dukkah, pita chips and a South Carolina peach.

• Parsnip fries with spicy harissa mayonnaise

  • westminstr on October 28, 2015

    I only made the harissa mayo portion of the recipe. It turned out pretty good. Would have been better if I had a Vitamix to really get the texture smooth. I served it with merguez lamburgers (oops) and it worked well. I don't know if I would repeat because I'm not vegan and it wasn't any easier than making regular mayo with a whisk (I hate jarred mayo). I also felt that the cashew mayo needed the harissa in order to be palatable,

• Sweet potato and peanut stew with kale

  • Churchim808 on January 01, 2022

    This was great and really easy. If you’ve never had peanut stew, you must try it. It was really thick so I did add more water but, otherwise, no changes needed. This made a lot so I’ll freeze individual servings to eat later.

  • kshell on February 22, 2024

    The bones of this recipe are good. I made several changes based on my pantry. Here to say that sweet potatoes + lentils + PB make for a solid soup.

• Smoky black bean and sweet potato chili

  • dc151 on January 10, 2022

    Hearty, good flavors, not difficult to pull together. I wouldn't mind eating it again, however I probably wouldn't miss it if I never did.

  • Ajammies on October 31, 2023

    Good, in slow cooker 4 hours from dried beans, used bean broth as base with 2 tsp of bouillon. Added sweet potatoes at end of cook time, also added 1 cup red lentils for thickness as mine was a little thin from extra bean broth. Added 1/2 tbsp kosher salt.

• Snow pea, cabbage, and mizuna salad with smoky tempeh

  • Lalamzo on December 12, 2025

    Pretty good but don’t think I’d go through the effort to make again. I subbed Napa cabbage for red cabbage since that’s what I had.

• Butternut squash mac and cheese

  • patioweather on February 07, 2020

    A bit sweeter than I would prefer but still delicious. I used water instead of the almond milk and it was still creamy. I used orchiette, and I would advise against that for a pasta like this. The shells spoon one another and then sauce can't get in between them.

• Asparagus, arugula, and pesto pizza

  • emilycaj on January 25, 2026

    Instead of putting the arugula on top, I made an arugula pesto, substituting the same weight of arugula for the pesto. I only needed half the pesto for the pizzas, but that might not apply if you're using basil pesto. This was delicious. So good I made it again a week later.

• Eggplant tagine with millet and preserved lemon

  • Jane on July 21, 2017

    This was just OK though to be fair I had to swap out a couple of ingredients. I used fresh rather than roasted red pepper and white beans rather than chickpeas. The preserved lemon garnish is important to brighten it up.

• Cauliflower and oyster mushroom tacos

  • katiesue28 on August 08, 2024

    These were good and flavorful, though I recommend doubling the quantity of the mushroom/pepper mixture. That gives a lot of flavor and "meatiness" to the taco. I also recommend adding a salsa, as the cauliflower is a little dry on its own.

  • crandall57 on July 19, 2025

    David says, “Delicious!” Be careful with the spices on the cauliflower, ours was a little on the spicy side. Overall, the dish was easy to put together and I will make it again. I doubled the mushroom, onion and pepper mixture, as recommended by katiesue.

  • lorloff on August 09, 2025

    We were lucky to visit a taco factory in Brooklyn and came home with amazing yellow and blue corn tacos made from heirloom Oaxacan corn. We has vegetarians over for dinner and I was looking for a good taco filling. This hit a home run. I prepped the Cauliflower with the spices on a baking sheet earlier in the day and popped it in the over just before guests arrived and at the same time sautéed the mushrooms. Fantastic dish. We like spice so we did not find these at all too not.

• Banana chia pudding

  • msimfam on December 18, 2016

    Satisfies your SWEET TREAT need. I cut the recipe in half, munched on it all week. Very healthy.

  • morgan_15s7gd on April 02, 2026

    We’ve been making this for years. It’s my children’s favorite breakfast or snack

• Double-chocolate brownies

  • kshell on February 23, 2024

    Replaced vanilla extract and instant espresso powder with 1 Tbsp. Kahlua. These were great. Used suggested 8x8in. pan and they are a bit tall for my taste. A minor quibble, but would use a larger pan next time.

• Chocolate cake with chocolate filling and ganache

  • cespitler on November 29, 2018

    This was absolutely loved by the vegans at the holiday party and liked by everyone else. The texture of my ganache made pouring it impossible so I frosted more traditionally. The ganache was pretty bitter, but worked perfectly with the cake and filling.

• Tofu feta

  • westminstr on October 28, 2015

    Only a vegan could possibly think that this marinated tofu tastes anything like feta. I like tofu but did not like this dish. The combination of apple cider vinegar and dried oregano was just weird. I did note though that after a few days the tofu really did absorb the flavor of the marinade, so in future I may consider marinating tofu in something else.

• Savory cashew cream

  • louie734 on February 19, 2017

    Made a half recipe to use in place of sour cream on tacos. Worked great both in the tomato cream sauce and drizzled on top. Super good, easy. Only soaked 3 hrs and able to get pretty smooth in my average blender.

• Oregonian

  Best Vegan Cookbooks of 2015: ...building recipes around fresh produce and whole foods. The result are dishes that are accessible, delicious and crowd-pleasing.

  Full review