• ShieldmaidenofRohan on October 24, 2024

  Don't sleep on the sauce, marinade and dressing recipes in this cookbook, they are all delicious. I made the sesame ginger sauce and brushed it over tofu before cooking it in the air fryer, then used it over the salad we garnished with the cooked tofu and it was incredibly good. Baritone dressing is outstanding.

Notes about Recipes in this book

• Pan-toasted pepita granola

  • NicoleBrown on September 10, 2025

    Interesting technique as this was my first time making granola over the stove, but as a family we agreed this was very average tasting. Will not repeat.

• Ann's warrior oats

  • NicoleBrown on October 17, 2025

    I went from thinking this was pretty tasty to craving it. Which is kind of crazy as I’ve never been much of a savory breakfast person. I like to top with more pepper, sriracha, black sesame seeds, and beet sauerkraut. My personal perfect cooking time after bringing to a boil is 13 minutes.

• Jane's ris-oat-to warrior oats

  • NicoleBrown on September 12, 2025

    Tastier than I was expecting it to be! Says serves 2, but I ate the whole thing. Added pepper and additional sriracha after tasting. Will repeat!

• Blueberry summer corn muffins

  • sayeater on August 27, 2024

    Wanting to cook more from this book, I picked these muffins because they reminded me of an old Blueberry Lemon Cornmeal muffin recipe I used to love. I'm trying to stick to healthier ways now, so I gave these a try. They definitely hit some of the same notes (next time I will add lemon zest to see how close I can get). They didn't have the same cornmeal crunch of the others and were a bit denser but otherwise a satisfying healthy muffin that tastes like summer. Used freshly picked blueberries and corn and think that makes a big difference. Frozen corn would not cut it here. I baked much longer than recipe stated (30 min) and they probably could have still gone another few minutes.

• Breakfast banana muffins or bread

  • NicoleBrown on November 07, 2025

    Pretty good! Made the muffin version. Used oat flour I purchased on clearance rather than making my own this round. Included walnuts (family complained. Too bad. I love walnuts.), left out raisins. Baked for full 28 minutes, turning halfway through. Could have maybe even gone for 30. Used food scale to weigh everything.

  • NicoleBrown on January 18, 2026

    Baked again, but added the raisins in addition to the walnuts this time. Even better! Helps up the sweetness content in a healthier/low sugar muffin. Next round I’m going for some dark chocolate chips. Baked 29 minutes; turning halfway through.

• Lemon oatmeal

  • NicoleBrown on October 14, 2025

    Pretty good. I cut down the maple syrup to 1T as my pancreas is super broken. Decreased lemon amount a little to compensate. Cooked 10 minutes. Added 1T flax + 1T wheat germ to bowl & poured cooked oats on top. Sprinkled 1T chia on top + walnuts, frozen blueberries, and lemon zest. Not as addicting as Ann’s Warrior Oats, but fun to try!

  • jwalker314 on May 08, 2026

    As a lover of lemon desserts, I really liked this variation on my typical oatmeal. I used less maple syrup than called for, but i prefer things to be less sweet for breakfast.

• Walnut ginger sauce and dressing

  • NicoleBrown on August 19, 2025

    Delicious! Made for a sandwich spread, but have now also used for dipping various veggies & a salad dressing. Will repeat!

• Sesame ginger sauce

  • ShieldmaidenofRohan on February 20, 2025

    Delicious as a drizzle for bowls and a salad dressing, or just as a dip for vegetables. To speed up the process I usually just use tahini.

  • robin_gemtnj on April 28, 2026

    I like the concept of this sauce but use the short cut of tahini instead of whole seeds ground. I also like it to have a bit of acid for use as a salad dressing so we add a touch of rice vinegar.

• Lemon tahini sauce

  • NicoleBrown on April 29, 2026

    Delicious! I did end up needing to add quite a bit of extra water to get it to the consistency I wanted. Will repeat!

• Mommy's mushroom gravy 3.0

  • NicoleBrown on November 26, 2025

    Good! My first time making gravy. This was easy enough. Took a bit for it to cook down and thicken but seems like a solid recipe. Adding pepper afterwards was a necessity.

• Avocado pesto

  • NicoleBrown on September 02, 2025

    This is good! Though it kind of reminds me of guac with some basil in it. Used as a sandwich spread and on top of salad

• Hummus we love

  • NicoleBrown on July 21, 2025

    Good! Made the basic variation to start. I wouldn’t say this is the best hummus I’ve ever made or had, but I like that it does not use oil. Will repeat. Comes together easily. Used 2T soy sauce, a little more than 1/4 cup aquafaba, 4 squirts of sriracha + a little bit of salt.

• Hickory smokehouse hummus

  • NicoleBrown on December 18, 2025

    Good, but felt a little one note as written. Added some red pepper flakes + additional tablespoon of lemon juice.

• Thousand Island hummus

  • NicoleBrown on January 20, 2026

    Good! I had baked up a sourdough rye loaf so I made this to go with. I really enjoy that it’s thousand island flavor without the mayo (not a big mayonnaise fan). I used 2 cloves of garlic and I do feel like it gives me quite the garlic breath afterwards…but also I love garlic. Will repeat (with one clove less garlic? Who knows!)!

• 3-2-1 hum dressing

  • NicoleBrown on March 31, 2026

    Delicious to me + quick to throw together when i needed a salad dressing!

• Lightning dressing

  • NicoleBrown on January 01, 2026

    Great! Needed a sauce for my “eggroll in a bowl” dinner and this one fit the bill. Quick to throw together + very tasty! Will repeat!

• Tune-in salad

  • redjanet on May 07, 2025

    I wanted to like this, as I generally like a good vegan tuna (i.e. chickpea) salad, but the mustard was too overwhelming for me. I sadly had to add some vegan mayonnaise to tone it down and make it palatable to my taste.

  • NicoleBrown on October 21, 2025

    I’ve made a few different versions of this from various cookbooks. This one was just ok for me. I added some paprika and sun-dried tomatoes to try and enhance it. So far my favorite version is from, “Soph’s Plant Based Kitchen”.

• BLT&A and/or O sandwich

  • NicoleBrown on July 19, 2025

    Simple & delicious!

• Falafel wraps, pockets, and spears

  • NicoleBrown on July 22, 2025

    Delicious! We needed to add a bit of water to make this work in our food processor. Flavors are delicious! I made romaine wraps, but next time I will do a salad bowl or pitas for slightly less mess while eating. Had with the hummus recipe from this book + Cool Cucumber Soup! All good!

• Cool cucumber soup

  • NicoleBrown on July 22, 2025

    Wow! I liked this a lot more than I thought I was going to. I mainly picked it because I have a ton of cucumbers & was suggested to go with the falafel recipe I was making. Love the kick of heat! I didn’t have any mint on hand, but it still tasted great!

• African peanut soup

  • bandrews_1 on January 08, 2026

    Creamy texture and wonderful flavour.

• Carrot mushroom red lentil soup

  • lisa_ems03b on November 02, 2025

    Okay but lemon, zest and vinegar at the end leave a bit of a harsh sour taste. If made again would reduce or leave out.

• Big bean barley and sweet potato soup

  • NicoleBrown on February 27, 2026

    This was good, but also sweeter than I expected it to be? I guess if I were to make again I would eliminate the tablespoon of maple syrup. Went with the butter beans and picked kale for my greens. Also added in the last bit of mushrooms we had in the fridge. Nice and hearty! Would like to find Isa’s version and try making that next.

• Basic pan-fried tempeh cubes

  • NicoleBrown on October 05, 2025

    Fab. I love tempeh.

• Teriyaki tofu or tempeh cubes

  • robin_gemtnj on April 28, 2026

    I love this recipe for not being overly sweet like make teriyaki sauce. We like it both on tofu and tempeh.

• Apple sage pan-fried tempeh

  • NicoleBrown on October 29, 2025

    So tasty! Loved this fall spin on tempeh!

• Brussels sprout tots

  • jen_fh90ur on February 28, 2026

    Loved these so much I forgot to take a pic of them. Lol

• Ann's short flax biscuits

  • NicoleBrown on November 03, 2025

    Easy enough, but unfortunately pretty tasteless.

• Naan bread

  • NicoleBrown on October 10, 2025

    I was hoping to use my stand mixer, but recipe is too small for it. Kneading by hand it was! I weighed out flour measurements on my food scale. My dough was VERY sticky. Ending up adding 4-5T of additional whole wheat flour to be able to form a ball. Recipe says let rest 10 minutes. I did 20 to make sure I saw some rising action. No cilantro on hand so I did minced garlic + chopped jalapeños from our garden. Used our flat top as my nonstick surface + so i could cook multiple naans at once. Set to 300. Turned out well! This is definitely a healthy naan recipe. But still tasty and a great vehicle for using to shove Dahl and curry in your mouth. Will repeat!

• Forbidden bowl

  • robin_gemtnj on April 28, 2026

    This is one of my all time bowls! I would never have thought to pair mango and sweet potato with the Asian flavors. We have made it with and without them and both are good.

• Buddha bowl

  • robin_gemtnj on June 02, 2026

    Love this recipe and will make again!

• Braw barley bowl

  • NicoleBrown on October 29, 2025

    Delicious! A lot of various components going into this, but none of them take very long even if you dont make them ahead. Barley is super delicious. I need to start making it more often. Already dreaming of tomorrow’s leftovers!

• Woman warrior burgers

  • NicoleBrown on October 18, 2025

    Tasty! A little soft, but doesn’t fall apart quite as easily as some other veggie burgers I’ve made. Used a sheet pan with a grate so airflow could get through without me having to flip and risk breaking them.

• Sweet potato and cashew ricotta lasagna

  • demel on August 17, 2024

    Marinara sauce recipe is separate.

  • Esperanzo on October 09, 2024

    Use a large, deep lasagna pan, or 2 casserole dishes. The recipe makes a lot!

  • Esperanzo on October 28, 2024

    Excellent; use largest pan or 2-3 smaller dishes and freeze

  • lynne_998zi4 on February 16, 2026

    Definitely use a pan larger than 9X13. Freezes well. Also the cashew ricotta part of recipe is great in stuffed shells.

• Frosted fudgy walnut brownies

  • Sandraella on September 22, 2024

    Have been making this for years now. They’re off the charts and single-handedly kept me vegan when I first cut out animal foods. A little goes a long way, as they’re very rich, so I cut them into 1” bite size pieces. Keep them in the freezer —you’ll be glad you did as the texture is better. I leave it on the counter a minute or two then gobble it up.

  • NicoleBrown on November 16, 2025

    Wow; these are so good! 1.5 cups of maple syrup did feel like a bit of an extravagance. Baked an extra 15 minutes for 45 minutes total. They were still pretty fudgy and probably could have even gone for another 5. Used a 9x9 ceramic baking pan.

  • robin_gemtnj on April 25, 2026

    We love this recipe. I do find a bit of extra moisture helps the texture.