Notes about Recipes in this book

• Chili and lime salt

  • Zosia on February 22, 2020

    I made a small batch and used it to season the popcorn cauliflower and also some fish. It gave a big flavour lift to both. This is a blend I would like to keep on hand.

• Bok choy with garlic and lemon

  • Zosia on February 22, 2020

    Very nice way to serve this vegetable. I did have to brown the bok choy in batches as there wasn't enough room in my 30cm skillet to fit them single layer, but once the second batch was done, I added the first batch back to the pan and continued with the recipe. The vegetable prep instructions were a little sparse - no mention of washing and drying before putting in hot oil.

• Cauliflower popcorn

  • Zosia on February 22, 2020

    The name alone got some people who don't eat cauliflower to try it. The recipe is for very basic, roasted cauliflower but cutting smaller pieces did produce more of the browned, crispy surfaces. I seasoned it with the chili lime salt as suggested. It was good.

• Artichoke pesto

  • Zosia on February 22, 2020

    A great way to use up an open jar of marinated artichokes. The flavour was gentler than some but that would be easy to adjust with lemon juice etc. We quite liked it as is. I substituted almonds for pine nuts.

• Vegetable Bolognese

  • Zosia on February 22, 2020

    Excellent! Rich and quite meaty tasting and with the silky texture of a meat bolognese. I used 225g mushrooms as that was what was in the package and pureed a can of whole tomatoes. I also used only 2 tbsp butter and felt the pasta cooking water wasn't needed to thicken the sauce further.

• Green soup

  • Zosia on May 19, 2021

    Quick to make and with very nice flavour. No avocado here so I added sugar snap peas and spinach to up the green quotient.

• Vegetable teriyaki with grilled shrimp

  • hbakke on July 28, 2022

    We loved the grilled (on the grill pan) shrimp combined with the sauce. I may have overcooked the vegetables a bit, but they still tasted great. We served this with a side of rice, but the napa cabbage accompaniment is something I'll try next time. Besides the veg prep, this came together fairly quickly. I would make this again.

• Carrot juice tortillas

  • Zosia on November 19, 2020

    I should have looked up tortilla making techniques before I made these as the instructions were sparse. They looked and tasted good but they were a little tough. I'm sure it didn't help that I used 1/3 whole wheat flour.

• Squash and roasted vegetable lasagne

  • Zosia on February 27, 2020

    Excellent meatless lasagne. I particularly liked that each vegetable was given its own layer (or combined with only one other) so that it remained distinct. I was a little surprised by the inclusion of squash (not my favourite) but it went well with the other vegetables and the tangy tomato sauce (the book's recipe). I didn't puree it but cubed it and roasted it with the other vegetables.

• Tomato sauce

  • Zosia on February 27, 2020

    A good, basic recipe that's easy to adjust to taste if desired. I used it as is in the roasted vegetable lasagne.