• Hellyloves2cook on July 07, 2020

  Pg 200 Lentil and Mushroom Pie What more do you need on a cold night? This is comfort food at its best. Straight forward to follow and make. I used precooked canned organic lentils ( used 2 cans) I admit to forgetting to add the peas... it didn’t detract. The mash used the recipe for Creamy Mashed Potatoes on pg 222. Took about an hour all up to prep, cook onto table. Served with green beans , Savoy cabbage and broccoli. Definitely a meal to repeat in Autumn / Winter. A winner!

• Hellyloves2cook on June 17, 2020

  Pg158 Tempeh and Brussels Sprouts with Sun Dried Tomatoes. Bought the book today and cooked this 4 hours later. Thoroughly enjoyed it and it used up the Brussels sprouts and tempeh I had left to use up.Easy to make. Supposed to serve 4 but with 2 hungry young men in family it didn’t really stretch that far. I wished I had made half as much again. Re the book itself I am not too keen on the coloured print to match the borders used to represent each chapter. Black print would have been much better for listing the ingredients. That’s the only downside of this otherwise great cookbook.

• Hellyloves2cook on June 17, 2020

  Pg158 Tempeh and Brussels Sprouts with Sun Dried Tomatoes. Bought the book today and cooked this 4 hours later. Thoroughly enjoyed it and it used up the Brussels sprouts and tempeh I had left to use up.Easy to make. Supposed to serve 4 but with 2 hungry young men in family it didn’t really stretch that far. I wished I had made half as much again. Re the book itself I am not too keen on the coloured print to match the borders used to represent each chapter. Black print would have been much better for listing the ingredients. That’s the only downside of this otherwise great cookbook.

• Lglen on March 09, 2020

  The pictures of each recipe are gorgeous. I’d heard it was hard to read because of the light print but bought it anyway. It wasn’t too bad although I think it’s unfortunate. The chocolate cake recipe is really fantastic. It uses olive oil and has icing made of tofu. It will be my go-to. (Only recipe I’ve tried so far).

• Megoola on March 08, 2020

  Wow! This book is hard to read. Someone thought it would be clever to print ingredients in light pink and light yellow--instead, some chapters are rendered nearly useless by poor color choices.

Notes about Recipes in this book

• Shroom and white bean scampi

  • crandall57 on February 24, 2024

    February 2024: We really enjoyed this dish. I only had oyster mushrooms, so I only used those. I cut the recipe in half for two people and served it over gluten free pasta. Easy to throw together. Will make this again.

• Lentil walnut Bolognese

  • debkellie on March 17, 2024

    Easy, tasty. It only needs 60g walnuts actually in the sauce .. and I didn't think it needed the additional garnish. I should read the entire recipe before I shop.

  • patioweather on January 03, 2022

    Good recipe to clean out the pantry.

• Penne vodka

  • bfurrow on October 08, 2023

    Made in 11/5/2019. Very good. Need to make again.

  • christineakiyoshi on August 21, 2020

    Amazing! Makes a lot, very rich. Be ready for leftovers!

• Classic chocolate chip cookies

  • bfurrow on October 23, 2023

    Not sure if my scale messed up when measuring the flour or something else but these spread so thin and were very greasy. I believe it was an error on my part and will try again. They’re very similar to the ones in Isa Does It and those turned out.

• All-ages banana French toast

  • SenseiHeidi on May 31, 2021

    Good flavor. Easy to make. I microwaved my bananas for 2 minutes to soften them. Made 1 1/2 batch for 15 slices artisan thick sliced bread - perfect amount of batter. Next time put a little black salt in the batter.

• Noochy baked tofu

  • patioweather on February 06, 2023

    This was very easy to make and worked well for topping a salad. It didn't get exactly crunchy, and the flavor wouldn't be what I would choose for EVERY application, but it was subtle enough to be versatile.

• Baked tofu with peanut sauce and bok choy

  • patioweather on October 16, 2022

    This is a one sheet pan dinner. My tofu wasn't as crispy as I would like so I would leave it uncovered longer. The peanut sauce was almost perfect but I would put less kind juice next time.

• Swedish tofu balls

  • patioweather on April 01, 2023

    The flavor is subtle, and I thought I would need to add to the recipe, but it ended up being delicious. A few days later, I found myself using the gravy on biscuits. We had some non-vegan traditional white gravy for the biscuits, but the gravy from this recipe was so much better. That being said, my tofu balls had no structural integrity so some parts were more like tofu scramble.

  • erin3107 on July 24, 2022

    I made the gravy, and used some vegan meatballs I had and some jam, didn't make the tofu balls but the rest was so good and easy

• Cream of tomato soup with noochy croutons

  • patioweather on August 08, 2024

    It's not going to blow any minds, but my partner really liked it.

• Creamy chickpea bow tie soup

  • patioweather on July 14, 2024

    My partner is sick and I needed something to nourish him. This fit the bill. I looked in this book because I knew the recipes would be easy on me as well.

• Beefy tempeh and broccoli

  • patioweather on July 08, 2021

    Tofu is my usual go-to protein for stir fries but this recipe has me rethinking that. I somehow cut the tempeh in such a way that it perfectly fit in one layer in my wok. It was wonderful. The only change I made was to add mint and basil to the sauce.

  • jenburkholder on November 24, 2020

    This was perfectly fine for a weeknight meal. I followed her directions more or less exactly (except she failed to mention where the shallots get added, so I tossed them in before the other aromatics, and I steamed the tempeh). It needed more of each of the sauce components, I thought. Once I upped that, the flavor was nice enough, if as simple as one would expect given the ingredient list. I would suggest maybe roasting the tempeh, as the pan-frying didn't cook that large quantity evenly.

  • erin3107 on November 15, 2022

    it wasn't bad but it was a bit bland. I did use tofu instead of tempeh though but I didn't think that would make a big difference

• Brussels sprouts pad Thai

  • patioweather on December 19, 2020

    The Brussels sprouts lover in the family loved this, and I found it easy enough that I will repeat it. I added shrimp and thought that balanced the sprouts well. There was a lot of sauce, especially once I watered it down to an appropriate thickness. In the future, I will reserve some of the sauce.

  • christineakiyoshi on August 21, 2020

    Doubled noodles and sauce. Lot of veggie chopping/prep. May use Napa cabbage instead of Brussels sprouts because they are super strong. Cabbage is more traditional. Sauce is sweet. Quite good!

• Lemon almond biscotti

  • OnTheVedge on February 15, 2023

    Also found on theppk.com. I’m really glad I tried these. This recipe was so easy to work with and I thought these were totally guest-worthy. Just the right amount of sweet and tart. Not hard like most biscotti but that was a bonus in our house. (Could bake longer for more firm cookie). I only made half the glaze because I ran out of lemon juice and I did not even need what I made. https://www.theppk.com/2020/12/lemon-almond-biscotti/

  • christineakiyoshi on April 07, 2021

    Very good biscotti recipe. Would like it to be a little harder so I may bake longer next time. The hubby really liked this!

• Pecan sandies

  • christineakiyoshi on August 21, 2020

    Delicious!

• Oatmeal-walnut chocolate chip cookies

  • christineakiyoshi on August 21, 2020

    Taste good but flatten too much and are super sticky even after baking.

• Salsa verde

  • christineakiyoshi on June 08, 2024

    Great recipe, I didn’t need the veggie broth because my tomatillos were pretty wet.5 stars

• Sunday night lentil roast

  • christineakiyoshi on August 21, 2020

    Love this! I would recommend adding the veggie broth after the other items are blended in the processor. Move it to the bowl and add the broth. We used homemade veggie broth.

• Sausage

  • christineakiyoshi on August 21, 2020

    Very easy and delicious! For Italian style will double the fennel and red pepper.

• Seitan

  • christineakiyoshi on August 21, 2020

    Easy and delicious! Don’t be afraid.

• Southern comfort bowl

  • jenburkholder on December 03, 2020

    I only made the tofu from this. It didn't work - the breading didn't really stick. The flavor of the crumbs were nice, but it definitely needed something more. Maybe a flax egg? Aquafaba? Who knows. Also might be better baked, since you touch it less. Still, smothered in gravy and alongside a pile of peas and collards, perfectly edible.

  • erin3107 on July 24, 2022

    The breading on the tofu didn't stick very well so it ended up burning, but otherwise it was really delicious. The gravy was really good and the meal as a whole was yummy

• Smoky tomato lentil soup with spinach and olives

  • jenburkholder on October 18, 2021

    Nice, easy soup. I subbed kale for spinach, since I had kale on hand and don't like spinach anyways. The olives serve the same function feta might in a similar, non-vegan dish - little chunks of salty, briny goodness. I used two cans of diced tomatoes, as I didn't have stewed, and that seemed fine. The only thing I would say is that it seemed to need significantly more water, but that may be my overgenerous hand with the lentils!

• Classic lentil burger

  • jenburkholder on November 22, 2020

    Quite a tasty lentil burger. If smushy burgers aren’t your thing, though, stay away. It’s definitely on the soft and homogeneous side.

• Mushroom-lentil noodle soup

  • jenburkholder on February 07, 2022

    Nice, simple soup. Cheap and quick to make, plus it's a reasonably nutritious whole meal in a bowl. Obviously not the most exciting flavor-wise, but warm and cozy and mushroomy, perfect for winter.

• Tofu fish sticks with tartar sauce

  • jenburkholder on March 15, 2021

    The tartar sauce in this is delicious, great, wonderful. The sticks themselves are meh. Crunchy, but ultimately kinda bland, and I felt like the proportions were way off. The amount of panko and marinade listed were not nearly enough for 32 sticks. Also, 16 sticks per block of tofu is optimistic - mine kept breaking, because that's awfully thin. Still very tasty, would definitely mess around with this idea some more, using that great sauce.

• Orzo with asparagus and edamame ricotta

  • samfrances on June 02, 2024

    Really nice, summery dish. The edamame ricotta is bangin'.

• Soba noodle salad with edamame and kimchi

  • erin3107 on July 24, 2022

    Was a bit weird at first with the noochy tofu but really grew on me and I made it again a few weeks later!

  • j.allenbarron on April 05, 2023

    I made this with some seitan chicken breasts, sliced. I like the flavor but I felt like it needed a bit more sweetness to balance so I sprinkled a few dashes of Sriracha on top

• Broccoli mac and cheese

  • erin3107 on July 24, 2022

    I liked it! Very noochy so if you don't like nooch this isn't the one for you

• Lemon yuba and rice

  • earthflesh on March 15, 2024

    Found this recipe when looking for an idea of what to do with frozen yuba from Trader Joe's. With elements reminiscent of chicken soup or avgolemono, this was a very cozy dinner.