Notes about Recipes in this book

• Costa Rican breakfast bowl (Gallo pinto)

  • karliekramer on March 15, 2024

    It’s beans and rice at its core, but with the added nutrition and textural interest of kale and peppers. Don’t skip the avocado — it brings a much-needed richness to round this out as a full meal.

• Punjabi samosas

  • NicoleBrown on January 06, 2026

    My husband made these for me for my birthday dinner. While tasty, we both agreed that the way the instructions are written were confusing. So with that said - I’m not completely certain we followed the recipe correctly, but happily it turned out well in the end anyway.

• Persian yellow split pea and eggplant stew

  • lolako on March 25, 2025

    I halved the recipe. I only cooked this as I had almost all the ingredients in my pantry--including the rose petals. I only had to buy an onion and eggplant. I could have used a longer time cooking the split peas. I really enjoyed the flavor of the tomato sauce. I would consider making the sauce again and use for another recipe, perhaps stuffed shells. I don't think I'll be making this recipe again. However, I do have additional versions of this dish, and might try one of those for comparison.

• Ethiopian red lentil stew

  • NicoleBrown on December 11, 2025

    Good! I was excited by 12 cloves of garlic + all the spices, but it still most definitely needed salt to make it sing. Doesn’t look pretty, but it was warming and cozy after a cold winter day outside! Served over quinoa, but next time I’ll do a side of kale or spinach in there as well as the grain. Was sadly missing cilantro.

• Tamale pie with vegetable picadillo

  • Acarroll on November 19, 2023

    This was OK. The cornmeal bit came out dense, the rest could have done with more aggressive seasoning. Maybe some hot peppers.

• Mujadara bowls with parsley tahini sauce

  • ShieldmaidenofRohan on June 03, 2024

    I used green lentils because that's what I had on hand...and shallots for the same reason. The roasted vegetables are a nice counterpoint to the bitter elements of the sauce. I will definitely make this again.

• Double corn muffins

  • jwalker314 on May 08, 2026

    Used polenta and these were amazing. I will reduce the amount of maple syrup next time, as we prefer a less sweet cornbread with our meals. I used frozen corn, and had absolutely no complaints about the flavor.

• Pumpkin pie "ice cream"

  • NicoleBrown on November 25, 2025

    My Vitamix was not very pleased with how thick this was. I ended up tampering and adding quite a bit of soy milk to get it to blend. Once blended, I froze in my ninja Creami pint. Taste is good. Basically like eating the pumpkin part of a pumpkin pie. Not sure I’ll repeat just because it felt like a bit of a hassle compared to other “ice cream” recipes I’m making & enjoying.