Notes about Recipes in this book

• How to warm tortillas

  • ccav on November 15, 2021

    Warm on plain heated cast iron skillet

• Indian curry with chickpeas, cauliflower, spinach, tomatoes, and coconut milk

  • Astrid5555 on March 16, 2020

    This was a pretty good curry. As per the other reviewer’s note, I did not cover the pan at all while browning the cauliflower which worked perfectly well. Substituted a garam masala spice blend and additional ground cumin for the spices called for in the recipe. Served over jasmine rice this was a nice vegan dinner.

  • pandasaurusrex on May 04, 2017

    Yummy. It's pretty creamy and rich from the coconut milk, so next time I'd toss in even more cauliflower and spinach to soak it up. One niggle -- following her instructions to cover the pan doesn't lead to the cauliflower staying crisp and getting "browned in spots" (which is ideal, otherwise the dish is too texturally mushy). Instead it literally steams in there. I'd do as Cook's Illustrated suggests and cover the pan on medium-high for 5 minutes, then let it cook for another 10 min or so with the lid off.

• Rosemary roasted cauliflower and frisée salad

  • SugarFree_Vegan on May 06, 2020

    Made this as a main course salad and served it with some homemade rosemary garlic ciabatta rolls. Super easy to make, don't worry if you haven't got frisée any robust salad leaf will work, lettuce, spinach, watercress etc all will be tasty. You can also just use roasted walnuts rather than add extra fats to them by using the rosemary roasted recipe suggested. A really easy, filling, and yummy salad.

• Grilled multigrain toast with whipped lemon-thyme feta, grilled summer squash, and arugula

  • SugarFree_Vegan on April 13, 2020

    I made this vegan by using a vegan 'cream cheese' (in my case some Almond milk cheese with chives called Nush which you can buy in the UK). Delish and really quick to put together, have with a tomato salad and some baked sweet potato wedges for a full on spread.

• Roasted eggplant, goat cheese, pine nut, and peasant toast with basil "pesto" oil

  • SugarFree_Vegan on July 09, 2017

    I veganized this by using some vegan cream cheese with some lemon rind, juice and salt and black pepper to make a citrus spread. So easy to make and a really yummy supper with some olives and a side salad.

• Crispy tostados with beefsteak tomato, corn, iceberg, and avocado "stacks"

  • SugarFree_Vegan on September 16, 2017

    I made the tostados by baking them in an oven for 6 minutes so I didn't have to use any oil on them. Still delish.

• Japanese vegetable pancakes with cabbage, collards, kimchi, and sesame

  • Nancith on October 11, 2023

    Wasn't quite sure what to expect with this, but it was so very good! It seemed like too little batter to hold the veggies together, but as long as your veg measurements are good, it works perfectly. The sriracha mayo is a must, really accentuates the milder taste of the pancakes. I didn't have any parsley, but there was no noticeable lack because of it. Even hubby said this was a keeper, & he's not usually a fan of out-of-the-ordinary dishes. Looking forward to eating the leftovers tomorrow!

  • shannonstoney on June 19, 2017

    used cornmeal instead of flour. It was delicious.

• Roasted Brussels sprouts, crispy shiitakes, and green rice with crunchy pepitas

  • Nancith on May 12, 2022

    Delicious! And we just used bottled green salsa & sour cream rather than the fancier options mentioned. Very tasty with just a little bite from the jalapeno. Even my omnivorous hubby liked this a lot. He particularly appreciated the added crunch from the roasted pepitas. Definitely a do-again dish.

• Spicy stir-fried green beans with cashews and 10-minute farro

  • Nancith on August 04, 2024

    The sauce on the green beans is the highlight of the dish: a bit spicy, savory, sweet--very nice! My only quibble would be that there's not enough sauce for the farro which is very plain. Next time, a double batch of sauce will be the ticket!

• Spring farmers' market stir-fry of baby Japanese turnips, radishes, and soba

  • Wlow on April 01, 2021

    Adapted this recipe for my backlog of CSA turnips and greens. Blanched kale, chard and beet greens from braising mix in the cooking water from the soba noodles, then chopped them. Chopped raw small greens remaining from the mix. Added sliced raw chard stems to stir-fry of turnips and added cubed tofu partway through for protein. Did not have any cilantro and did not include any chile flakes or serrano. Needed extra tamari, plus roasted sesame oil. Gochuchang and toasted sesame seeds at the table. Served with Trader Joe’s Thai vegetable gyozas. Note that this recipe website allows you to recalculate ingredient amounts for number of servings but this does NOT also update the amounts referred to in the body of the recipe.

• Baby potato, greens, garlic, and chickpea hash

  • lizbot2000 on August 24, 2018

    This was so good, and it was super easy. I added a runny egg, which made it even better. Who knew that chickpeas could be so good??

• Two-potato, red onion, and bell pepper tacos with lime-chipotle sauce

  • wkhull on March 27, 2023

    I was unable to get the potatoes to brown properly before they were cooked and starting to break apart. We added this to a big pot full of red enchilada pulled turkey, so I can't speak to how well this dish stands on it's own. The lime-chipotle sauce is excellent. I used the 1 t+ of minced canned adobo. This will be my go to sauce for tacos.

• Stir-fried broccoli and black beans with orange, ginger, and shallots

  • hbakke on May 05, 2023

    Nice orange and ginger flavored stir fry that I served with cauliflower rice. The shallot/orange zest topping was a tasty addition along the the flavorful sauce. I would make this again.