Notes about Recipes in this book

• My favorite granola

  • jay.moe on November 02, 2019

    This really is My Favorite Granola. I have made it with maple syrup and with honey. I think I prefer it made with honey as the granola tends to be stickier than when it is made with syrup.

  • NicoleBrown on July 09, 2024

    Truly amazing granola! Clumps well. Tastes delicious. I’ve made it with both maple syrup and honey. Coconut oil and olive oil. It’s always a hit in our house!

  • Lalamzo on May 15, 2026

    I used coconut oil and it seemed too oily so never got very crispy. Still tasty. I’d try it with EVOO next time. I subbed sunflower seeds for pepitas and used pecans (yum) and maple syrup.

• Quinoa piña colada granola

  • jay.moe on February 09, 2022

    I liked the quinoa in the granola; it gave it a nice crunch and was an ingredient that I haven't used in granola before. I also really liked the dried pineapple. I wasn't a big fan of the coconut flakes - just a personal preference. Overall, it was good granola; something different from the typical granolas.

• Pineapple-coconut green smoothie

  • KateS27 on April 06, 2026

    Tasty! I get the coconut, pineapple, and lime!

• Cinnamon-almond green smoothie

  • KateS27 on April 07, 2026

    Tasty! I doubled the recipe, used frozen bananas and a mix of spinach and kale, and I added a bit of vanilla extract and ice.

• Trail mix granola bites

  • jay.moe on November 02, 2019

    I add mini chocolate chips to the mix. The bites are harder to roll towards the end since the dough starts to dry out, but adding a little more nut butter helps. These are a great snack to have in the refrigerator.

  • megann_b5gxnm on March 22, 2026

    I used some dried cherries and chocolate chips in place of some nuts and I wish I would have pulsed them in the blender with the oats and walnuts. They ended up being big pieces that made it more difficult to form the balls. Probably didn't help that I used chunky peanut butter, make sure to use creamy.

• Best waffles ever

  • jenburkholder on August 21, 2020

    These are indeed excellent waffles - sweet, crisp, flavorful. I made a vegan version with a flax egg and served with strawberry jam.

• Blueberry maple muffins

  • NicoleBrown on July 16, 2024

    Yummy muffin recipe. Good way to use my homemade Greek yogurt! I went with maple syrup + coconut oil. Batter was pretty thick, but baked well. 16 minutes were not enough, but 19-20 were perfect.

• Carrot cake breakfast cookies

  • Churchim808 on May 31, 2025

    These are very good. I was searching everywhere for a low sugar recipe but couldn't find one and decided on these instead. I used maple syrup instead of honey because it does contain less sugar. Added some shredded coconut which was wonderful. I couldn't bring myself to use that much coconut oil so I used half as much and added some applesauce. The applesauce was probably a mistake because these cookies are pretty soft. Still, I can't stop eating them! Maybe next time I'll just follow the recipe.

• Creamy cashew chai lattes

  • southerncooker on August 23, 2022

    I did soak my cashews overnight. Made for daughter and I. I forgot to strain final blend and it was a bit grainy at end of cup. Next time I'll follow directions for straining. It was tasty though.

• Spinach-artichoke quiche

  • marglewis on August 05, 2020

    The filling is great, even my 1 year old ate it and she doesn't like eggs. I didn't care for the almond crust. It wasn't terrible but it was crumbly and not crisp even though I may have toasted it a little more than I should have. Would definitely make again if I was dedicated to a gluten free lifestyle however.

• Burst cherry tomato, basil, and goat cheese scrambled egg toasts

  • southerncooker on August 17, 2022

    This was delicious. I used sourdough for the bread and almond milk for the milk choice.

• Kale, sweet potato, and feta scramble

  • megann_b5gxnm on March 28, 2026

    The sweet potatoes and kale are great in the eggs but the flavor is really all from the hot sauce at the end. Would add more seasonings next time.

• Shredded Brussels and kale hash with crispy Parmesan

  • vegwithtastebuds on March 30, 2025

    4.5 stars with modifications. Loved the idea of making this on a sheet pan and adding parm to the hash, but not enough seasoning and desperately needed aromatics. Used: Brussels Sprouts Kale Carrot Broccoli Onion Garlic Sweet potato Parsley And added seasonings: Onion powder Garlic powder Smoked paprika Black pepper

• Liquid gold salad dressing

  • Carrie84 on February 28, 2026

    Delicious! Good simple dressing

• Honey-mustard dressing

  • jenburkholder on August 21, 2020

    Very good, simple honey mustard dressing. Have made a few times.

• Thai-style mango slaw

  • jay.moe on February 09, 2022

    I substituted a rice blend for the wild rice. The slaw was good, but next time I would 1/2 the recipe.

  • Egallinaro on May 31, 2023

    Meh—the dressing is missing something. Add cashews next time

• Fresh taco salad with creamy avocado-lime dressing

  • Luckyme on August 01, 2023

    I substituted brown rice for the quinoa and it was great.

• Kale and quinoa salad with crisp celery, plumped cranberries, and lemon dressing

  • westminstr on January 02, 2019

    This was a pretty good kale salad. My favorite part was the celery. Actually I liked all the ingredients, but I thought the dressing was a little too sweet. I used honey (but I don't think I would have liked maple syrup). I don't usually sweeten my dressings and I likely would have preferred this one with no or less sweetener. I also upped the goat cheese a bit. Kids didn't love it, so I'm not sure if I will repeat, there are other kale salads they like better.

  • jenburkholder on August 21, 2020

    This made a very nice lunch. I omitted the goat cheese, as I don't care for it. but other than that made as written. Held up well for the week, and had easy to source ingredients. Will make again.

  • Bfamkitchen on June 15, 2022

    Quick, easy, and really tasty salad. The flavors compliment each other and the celery gives it nice texture. Will definitely make this again!

  • jay.moe on July 31, 2023

    I was tempted to skip the celery, but the intro states: Don't skip the celery... it offers some necessary crunch. The celery and dried cranberries really round out the salad. I substitute feta or blue cheese crumbles for the goat cheese. I keep cooked quinoa in the freezer which makes this a quick meal. I make a large batch of this salad to keep in the refrigerator, but don't add the almonds until I am ready to eat so they don't loose their crunch. This makes a great side or a complete meal by itself.

• Moroccan roasted carrot, arugula, and wild rice salad

  • westminstr on December 03, 2018

    I made this salad for Thanksgiving because of the wild rice element. I wasn't sure if I would like it. I subbed feta for goat cheese and fresh pomegranates for the golden raisins (I think goat cheese would likely have been nicer though). To me the salad was a B, though others seemed to enjoy it.

  • jay.moe on November 02, 2019

    This recipe really elevates a carrot side dish. Feta is a nice substitution if you're not a fan of goat cheese. I don't generally have wild rice on hand, so I substitute a rice blend instead. If using fresh carrots, the cooking time is considerably less.

  • VineTomato on May 31, 2020

    I made a batch of this for week time lunches, it was nice enough but nothing to write home about

  • becca_ejfq6r on February 03, 2026

    This is delicious and filling! I have used sweet potatoes instead of carrots as well.

• Colorful kale, apple, and fennel slaw with tart cherries

  • Lepa on December 20, 2018

    This is a tasty salad. A bit sweet and not substantial enough for a main but we enjoyed it.

• Tahini kale Caesar salad with whole-grain croutons

  • westminstr on January 15, 2019

    Good salad. Mash-up of lemon tahini and caesar, what's not to like? Used only romaine w half recipe of dressing. Everyone seemed to like it.

• Creamy arugula, goat cheese, and tomato pasta salad

  • Leo on August 03, 2022

    Really enjoyed this and it was so quick to put together. It could do with a crunch though. Next time I will add a few toasted seeds.

  • TFall21 on June 17, 2025

    Simple, quick, and full of flavor (if you like goat cheese). I used chickpea pasta for extra protein. Will make again.

• Roasted cauliflower, farro, and arugula salad with lemony tahini dressing

  • westminstr on December 03, 2018

    I made this salad a couple of weeks ago and served it deconstructed so that everyone could build their own bowl. I myself used everything in my bowl! I loved everything about this salad, especially the pinch of cinnamon in the roasted veggies which really did help the toasty cauliflower mimic falafel!

  • Lepa on January 12, 2019

    I had high hopes for this salad. I ended up liking it but it wasn't a huge hit, especially with my family. I think it needed more acid or something to make all the flavors come together. I agree with the other poster that the cinnamon on the cauliflower was a nice touch.

• Black bean tortilla soup with sweet potatoes

  • Bfamkitchen on June 29, 2022

    Tasty, flavorful, and filling. Our toddler loved the beans and sweet potatoes. Will plan to make extra tortilla strips in the future.

  • Marvellejoy on July 28, 2024

    Delicious! Very tasty soup. Does not make a large batch, so next time I'll double it.

  • KateS27 on February 21, 2026

    Always so comforting and yummy!

• Roasted broccoli, bell pepper, and tofu bowl with peanut sauce

  • SugarFree_Vegan on February 14, 2018

    A really easy and tasty dish to make. When I made it again I'm going to roast the peppers for 10 mins on their own first as I felt the broccoli was a little too toasty by the time the peppers cooked. I used a mix of Red Carmargue and Wild Rice instead of the short grain in the recipe which went really well and improves the nutrients too. The sauce could be used with lots of other dishes or as a dipping sauce too.

  • ManonM on November 07, 2018

    Sauce is really fantastic

  • westminstr on December 09, 2018

    This one was only ok for us. My tofu didn’t crisp. I subbed tapioca starch for corn/arrowroot and that could have been the problem. It was too much work for too little parts that my family liked. The similar dish from SK worked a bit better for us though that wasn’t perfect either!

  • jenburkholder on August 21, 2020

    We also thought this was meh. There are lots of better peanut sauces out there, and the vegetables would have been better roasted 25 or 50 degrees higher. Wouldn't repeat any of the components.

  • hbakke on April 17, 2023

    We both enjoyed this easy dinner. I put the tofu in the oven alongside the vegetables and baked them at the same time. I used regular soy sauce and it made the sauce a little too salty, so I would reduce that next time (or mix in a little water).

  • skvalentine on March 26, 2023

    Pretty good and super easy. I did as suggested and roasted the veggies and tofu at the same time, making this pretty fast. Made this to take to work for lunches, with qunioa instead of rice. Will definitely make again.

  • RhymesWithPhone on September 05, 2025

    Not bad. I ended up doing an improvised plain air fryer tofu to speed things up. This dish is exactly what it appears to be - roast veg and tofu on rice with a salty sauce. There’s no magical alchemy, but it’s solid.

  • heidi_ijgwa2 on November 02, 2025

    On regular rotation!

  • megann_b5gxnm on March 24, 2026

    The sauce was good but I would have liked more of it.

  • coastal_colibri on March 02, 2026

    Made with egg noodles instead of rice, and added more veg

• Sweet potato, poblano, and black bean enchiladas

  • SugarFree_Vegan on March 04, 2018

    This is such a good recipe for preparing in advance and then it's just a quick bit of assembly and then 20 mins in the oven for a tasty supper. It would be very easy to bake the peppers and sweet potatoes earlier in the week when you have the oven on for something else and then store them until you need them. I used red bell peppers as you can't get poblanos in the UK (sadly!).

  • becca_ejfq6r on February 03, 2026

    So good! Make the enchilada sauce, it’s worth it.

• Sun-dried tomato fettuccine Alfredo with spinach

  • lizbot2000 on March 22, 2018

    My kids looooooooooooove this, and they never eat anything I make. They are obsessed with the sauce. They do fish out the spinach (of course...), but I'm still counting it as a victory. I quite enjoy the recipe as well - it's very easy and very fast. The only problem with it is that it's very easy to eat a lot more than you intended.

• Beans and greens quesadillas

  • bestycooking on April 28, 2018

    Yummy! Use non-dairy cheese for vegan version. When using a smaller tortilla diameter, I recommend doubling up the tortillas, such that the 'dilla has a top and bottom layer.

  • Churchim808 on November 03, 2025

    These truly are greater than the sum of their parts. I used some leftover greens, canned pintos and low carb tortillas so my expectations were pretty low but these were so good!

  • jenburkholder on April 14, 2023

    Nice quesadilla flavor combo. I cooked my beans from scratch and topped with homemade tomatillo salsa.

  • NicoleBrown on August 21, 2024

    Easy weekday dinner! I cooked dried pinto beans in my instant pot + subbed spinach for my greens as that’s what I had on hand. Made an avocado crema to go with!

• Classic tomato soup

  • westminstr on October 23, 2018

    I liked the trick of adding beans to thicken - I feel that adds some fiber and nutrition too. I made as written except that I subbed 1 tsp chicken BTB for the veg stock (what I had on hand - we aren't vegetarian) and I did add some cream at the end. I happened to have some in the fridge and felt the soup needed some enrichment. The soup turned out quite tasty and my kids loved it and ate multiple bowls! Served w grilled cheese & salad. ETA: I made this again but without cream because i didn't have any on hand. It was still good, but definitely better with cream! Also I had a larger onion and used it all, then felt that the soup was a bit too oniony.

  • Leo on November 07, 2025

    We enjoyed this. I think that it is a simple recipe and a good store cupboard standby. I used a red onion, seasoned it pretty well and omitted the stock (accidentally) however, my tomatoes were good quality ones so didn't need any support. With some parmesan this was a good supper.

  • elianita on March 10, 2026

    This our family go-to tomato soup. I love the extra fiber added with use of beans instead of cream.

• Hearty lentil minestrone

  • westminstr on November 02, 2018

    This was a solid minestrone though Tamar Adler's version is still my favorite. I think it’s best to keep the pasta separate especially if you don’t use her recommended brand. Very hearty, healthy & tasty.

  • lisa_ems03b on September 20, 2025

    I’ve made this many times. It’s a nice hearty soup to take for lunch at work. Best with the recommended orecchiette pasta.

• Avocado, spinach, and artichoke dip with toasted wedges

  • westminstr on December 03, 2018

    I made this dip for Thanksgiving. I thought it was really good, guests liked it a lot and it all got eaten! I didn't bother making the toasted pita wedges but just served it with crudite and crackers. 3/2022 - made agsin; still a great dip!

• Pineapple pico de gallo

  • jay.moe on November 02, 2019

    This is my favorite recipe for mango pico de gallo (a substitute for the pineapple mentioned in the recipe). Although this is a vegetarian cookbook, this recipe is great served on chicken tacos.

  • debakken on October 21, 2025

    I was given some garden fresh jalapenos and green bell peppers and wanted to make a pico de gallo with them. I'm bookmarking this recipe to use again. It's so easy to bring together (I used canned pineapple tidbits for the fruit) and fresh and delicious. Great on tacos and I've also been dipping into it with tortilla chips. If I didn't have a homegrown bell pepper, I'd definitely follow the recipe and use a red pepper rather than a green one.

• Hibiscus pink lemonade

  • jay.moe on November 02, 2019

    Made this for a summer party and everyone loved it. The hibiscus tea makes the lemonade a vibrant color without using grenadine, and elevates the flavor.

• Crispy kale pizza with marinara sauce

  • jay.moe on November 02, 2019

    I never would have thought to put kale on a pizza, but this is so good.

• Bourbon maple candied pecans

  • jay.moe on November 02, 2019

    This is a quick recipe for candied pecans. I use vanilla extract in place of the bourbon. The pecans are good on their own or as a topping on salads.

• Green goddess hummus

  • westminstr on December 02, 2019

    Made this for Thanksgiving using the recommended herbs (parsley, tarragon, chives) in the amounts specified. i did have to add the extra water to make it creamy enough (but with some tahini that may not be necessary). Turned out quite nice for canned chickpeas, a good vegan app.

• Chocolate oatmeal cookies

  • christineakiyoshi on June 12, 2020

    These are very good but more like a candy than a cookie. Similar to "no bakes" but with the nice addition of almonds.

  • skvalentine on April 02, 2023

    Easy lunch box treat. I added the full 4 tbsp of maple syrup-- next time I'll try 3 or even 2 because they're a little too sweet for me. I didn't have quick oats so used regular, but I like the bit of chewiness they impart.

• Quinoa-stuffed sweet potatoes

  • marglewis on August 05, 2020

    Surprisingly good. I did make a little yogurt/lime sauce to drizzle over and it added tang that I think is missing.

• Southwestern roasted veggie salad with chipotle-balsamic dressing

  • jenburkholder on August 21, 2020

    This is just a really good salad. All the flavors go together well, and it's healthy, but doesn't feel like a "compromise." Delicious.

• Moroccan butternut, chickpea, and couscous stew

  • jenburkholder on August 21, 2020

    This is "white mom" food in a good way. Easy, friendly, tasty, healthy, and inexpensive. What's not to like?

• Sweet potato-black bean veggie burgers with cabbage-pepita slaw

  • jenburkholder on July 17, 2021

    Quite tasty. Burgers held together well, were soft (aren’t all veggie burgers?) but not mushy, and went well with the slaw and guacamole. Wasn’t quite sharp enough for my taste, though, so I doused it in hot sauce (much better!). Looking forward to the other six in my freezer.

• Mexican roasted veggie bowl with beer beans

  • hbakke on December 12, 2021

    Beans had a nice, interesting beer flavor. I used Modelo Especial beer. The other components needed quite a bit more salt after cooking, and tasted kind of flat. The individual components were not mind blowing, but combined together made a nice vegetarian dinner. I do think the romaine lettuce is essential for its added crunchiness.

• Pitcher of margaritas

  • skvalentine on January 21, 2022

    I didn't really care for this. It was too citrus-heavy for my tastes.

• Roasted carrots with farro, chickpeas, and herbed tahini sauce

  • westminstr on April 07, 2022

    This was pretty easy to put together on a weeknight. It didn’t knock my socks off but it was healthy & tasty enough. Added sliced almonds (instead of pepitas) directly to roasting pan for last 5 minutes. Maybe adding a bit of pomegranate molasses to the carrots would enhance the flavor. I liked the tahini sauce.

• Roasted cherry tomato crostini with white bean pesto

  • Bfamkitchen on June 19, 2022

    This worked great for a party appetizer! I ended up making a half batch of the white bean pesto since I was short on basil. I had enough pesto for all the toasts and still a little to spare.

• Extra-crispy baked tofu

  • hbakke on April 17, 2023

    I used cornstarch rather than arrowroot powder. They turned out nicely crispy.

  • alice_vbs1c1 on March 30, 2026

    This is our go-to recipe for tofu. We eat this like croutons or just as a snack!!

• Coconut fried rice with edamame

  • Churchim808 on May 25, 2025

    This was very a very good twist on fried rice. I used Golden Mountain Seasoning Sauce in place of tamari like I do with for all fried rice.

  • courtneyraecooks on February 23, 2024

    Loved this recipe! Delicious :)

• Chickpea tikka masala with green rice

  • Churchim808 on June 13, 2025

    This recipe was highly recommended but I'm a little disappointed. I noticed right away that a single can of chickpeas would not be enough for a sauce that called for a 28 oz can of tomatoes so I hydrated a cup of soy curls in vegetable broth and then browned them in a pan. Even with the addition of the soy curls, there was still too much sauce and I had reduced it quite a bit. I also am skeptical when a recipe says to use 1.5 cups of beans and or a can. A 15oz can will not give you a cup and a half of beans. If I liked the flavor more, I would play around with the proportions but this was just okay for me.

• Strawberry rosé sangria

  • jenburkholder on July 28, 2025

    Very enjoyable, went quickly.

• Creamy roasted cauliflower soup

  • LindaMM1 on December 06, 2025

    This was an excellent cauliflower soup. Very creamy - and definitely use the toppings to add some crunch/ texture .

• Fresh Greek nachos with herbed tahini sauce

  • Bfamkitchen on July 27, 2022

    Our family will make this again. Really tasty vegan dish! Used pita chips instead of pita wedges to save time. It was really easy to make the herbed tahini sauce with the immersion blender. Great summer dish when produce and herbs are fresh.

• Roasted cauliflower and kale spaghetti with toasted almonds

  • vegwithtastebuds on March 21, 2025

    While good, it needed an extra flavor boost. Added smoked paprika and onion powder to the cauliflower & kale before roasting and topped with a toasted garlic panko

• Butternut squash chipotle chili

  • Kmy6sd on February 01, 2026

    Made with sweet potatoes instead of Butternut squash

• West African peanut soup

  • NicoleBrown on September 26, 2024

    SO delicious! I am a big peanut butter fan. This used up a lot of odds and ends in my fridge + pantry! I subbed spinach for collard greens + threw in some leftover cooked chicken to up the protein content a bit. Served on top of rice as mentioned in the head note!

• Grilled veggie skewers with cilantro-lime rice, black beans, and avocado chimichurri sauce

  • megann_b5gxnm on March 20, 2026

    Wholesome, easy dinner. Light on the seasoning so we toasted the pumpkin seeds and tossed them in paprika, garlic, and salt for a tasty topper.

• Taco filling

  • bri_zc2qyu on June 02, 2026

    Delicious, used over corn chips vs salad for haystacks. Double recipe for 2 adults and 1 toddler