Notes about Recipes in this book

• The best breakfast sandwich

  • Tina_Berlin on May 15, 2020

    With Rice Paper Ham From The NYC Vegan Cookbook

• Tofu Benny with Hollandaise

  • karliekramer on March 07, 2023

    I gave this five stars because my husband couldn't stop talking about it. I remember it being a fun brunch option.

• Crispy crabless cakes

  • christineakiyoshi on May 10, 2023

    Very quick and easy. I subbed hearts of palm. Will probably double the old bay and salt next time. Loved them!

  • amy_ky231a on March 12, 2026

    I love all of her recipes!

• Lemony Parm green beans

  • CharlaChicarla on October 09, 2023

    Ok well my pic is definitely not as nice as Tina’s! But the recipe was delicious! I used some Violife parmesan since I needed to use it. I loved the lemon flavor - the zest is everything! And the caramelized shallots were lovely. Great way to eat green beans.

• Green curry cauliflower roast

  • christineakiyoshi on February 16, 2020

    So delicious! Used homemade green chili paste.

  • CharlaChicarla on September 06, 2022

    Surprised me, was very yummy! Sweeter than I expected.

• Banh mi bowl

  • jenburkholder on July 10, 2020

    This is, without a doubt, my favorite salad of all time, and in my opinion, worth the price of the book. So easy, so delicious (really tastes like a banh mi, how??), and it even works well as a meal prep. Just excellent.

  • ParsleySue on November 11, 2023

    Really good! I quick pickled the carrot and cucumber, which was an option. And I used Banchan bbq sauce instead of making my own. I was worried about the tofu at first, but it turned out great. We ate it with a slice of homemade bread with a walnut lentil pate so it had even more of a deconstructed sandwich feel. John loved it, too ??

• Southwest chop salad

  • LFL on August 07, 2022

    3 stars. Made this with the Tempeh Bacon Chunks from her other cookbook, Hot for Food All Day, for extra protein. The liquid smoke flavor was too strong even so (there’s less than n the coconut bacon) but at the same time I think a coconut bacon flavor would have added some umami. I did really like The Classic Ranch dressing (and have left a separate note on that recipe here at EYB). Overall this salad was just okay, I probably wouldn’t make it again but I might make just the dressing.

• Chicken potpie soup

  • christineakiyoshi on December 12, 2019

    I reduced the water/broth in one half because I used this as a filling for a potpie. Was good!

• Oyster mushroom po'boy

  • christineakiyoshi on March 24, 2022

    This was very good! I don’t fry things often but this was worth it. Very quick to come together.

• Saved by seitan

  • christineakiyoshi on January 02, 2020

    Delicious and great texture.

• Filet-o-tempeh sandwich

  • Lisacornett on October 24, 2023

    Loved this with shredded lettuce and her tartar sauce from the same book. Didn't have old bay but had did have old bay hot sauce which worked great as a sub.

• Buffalo cauliflower sandwich

  • christineakiyoshi on April 10, 2019

    Have made this recipe several times but have made bite size pieces along with my own ranch. I think it would be good to cook longer in the first stage so that the breading doesn't get soggy.

  • jenburkholder on July 31, 2020

    This is really tasty, even if it doesn’t get that crisp. Definitely a solid vegetarian buffalo chicken sandwich.

• Spicy peanut noodles

  • jenburkholder on July 31, 2020

    These were mediocre peanut noodles. The sauce was pretty bland, and overall there wasn’t anything too special about it. Wouldn’t repeat.

• The Caesar dressing

  • karliekramer on April 23, 2026

    I like the dressing — but I've made other recipes that taste more reminiscent of true caesar. This one has a very strong lemony flavor due to the lemon zest, and lacks that anchovy-like savory note that you can get from adding miso or capers.

• The classic ranch

  • LFL on August 07, 2022

    4 stars. I made this to go with the Southwest Ranch Salad recipe. It was tasty but came out very thick, more a dip than a dressing. The same recipe is on her blog (with the wings recipe) but there it says to add 2 Tbsp of nondairy milk. I did and that plus 1 Tbsp water helped got it to a salad dressing consistency. The blog suggests adding 1 tsp garlic powder if not making with garlic mayo. I do recommend doing that, it helped a lot. I would make this again, not only because it’s tasty but also because it’s easy to make for a vegan ranch. Without the extra liquid it would make a good dip, too.

• The creamy cucumber

  • CharlaChicarla on June 24, 2023

    This dressing is super-delicious! I’ve made it several times! I love to put it on salads with buffalo tofu, but it was also great on the Seitan gyro wrap in one of Lauren Toyota’s books.

• The jalapeño-lime aioli

  • Mhlsea22 on May 20, 2026

    I added a bunch of cilantro and an extra lime

• Bean & cheese enchiladas verdes

  • karliekramer on March 07, 2023

    I come back to this recipe again and again. It feeds a crowd and everyone loves it. You can assemble the day before, keep in your fridge, and bake off when needed.

  • christineakiyoshi on June 08, 2024

    Great recipe! 5 stars.

• Fajita fiesta bowls

  • christineakiyoshi on October 17, 2021

    We made the mushrooms as a filling for tacos and loved it. The lime rice is also simple and amazing

• Apple fritters

  • amy_ky231a on March 12, 2026

    I ate all of them!

• Classic apple pie

  • christineakiyoshi on April 29, 2019

    Delicious but still struggle with pie crust.