Notes about Recipes in this book

• Yogurt soup with lentils, barley and mint

  • VineTomato on May 18, 2017

    I cooked this for the third time last night, on a dark and rainy spring evening in London. This soup is totally delicious, wholesome, creamy, a little spicy and the pot barley added a wonderful chew. It reheats well for a quick lunch. I will continue to make this recipe time and time again.

• Baked giant beans with dill

  • VineTomato on May 06, 2019

    This was another failed attempt to cook dried gigantes beans. Maybe I just got a dud batch. Last time I failed with the pressure cooker, so this time I stuck to the recipe step by step. After soaking (24 hrs) and stove top cooking for recommend time the beans were still hard and looked horrible - grey and wrinkly. I threw them out and substituted with Napolina butter beans (our favourite) - the end result was okay but more like a regular bean casserole than anything special.

• Squash, green olive and lentil tagine

  • stepharama1 on May 12, 2023

    Excellent dish. We found the to be restaurant quality. The flavors were complex and well balanced. The toasted almonds were scrumptious. Definitely a make again dish.

• Roast cauliflower and sesame bowls with miso

  • Emily Hope on February 28, 2023

    I was looking for a grain bowl that used cauliflower and miso and gave this one a whirl -- we really liked it. The sauce was outstanding -- using sesame seeds instead of tahini, plus the small amount of maple syrup, made a big difference (though you do need a vitamix-style blender to get the right consistency). I doubled the recipe to serve 5, and made a few changes: Added a little oil to the sauce for a smoother texture. I didn't have baby kale, so I shredded up some lacinato kale and massaged it with a bit of the dressing instead. I also cut up some tomatoes and avocado and dressed them with some soy sauce and rice vinegar. Leftovers for lunch were also great. Would repeat.

• Raw summer rolls with tempeh

  • VineTomato on August 03, 2017

    What a delicious lunch! First time I've cooked tempeh at home and I will be doing it again and again. We went out of our way to get shiso leaves (also called Perilla leaves) but I don't think they were worth the effort - they have a very mild flavour (mint and aniseed). Next time I will use coriander and mint. I used cucumber in place of bean sprouts. The avo was a nice touch that you don't normally see in this kind of recipe. This is now on our favourite list!