Notes about Recipes in this book

• Spring smashed chickpea salad with curry mayo

  • angrygreycat on July 01, 2019

    You can make the smashed chickpea salad separately from the green salad portion to use on sandwiches/wrap. Make to keep in the fridge up to 4 days.

• Almond noodle salad with radishes and basil

  • lean1 on November 15, 2025

    Love the dressing. Made with a darker miso. Next time use a lighter flavor maybe half the amount. Will use as a salad dressing as well.

• Roasted fennel and pea tri-grain penne with hazelnuts

  • crandall57 on July 18, 2024

    Easy and delicious. Be sure to cut the fennel as thin as possible, so it roasts properly. I will toast the hazelnuts next time, prior to adding them to the pasta. I used gluten free pasta and Pecorino Romano cheese.

• Leite's Culinaria

  These are largely plant-based bowls that make you forget you’re not eating meat though of course a little grilled chicken or seared ribeye wouldn’t harm any of these if that’s more your style.

  Full review

• Joy the Baker

  ...is everything healthy and delicious we want in a bowl. The perfect book to go with my extensive bowl collection.

  Full review