Notes about Recipes in this book

• Roasted tomato pesto

  • VineTomato on March 18, 2019

    Very good - made a bit of a healthier version and did not add any oil to the blend (apart from what the tomatoes were roasted in) it was still very good! I also added some lemon zest while roasting the tomatoes.

• Quick zucchini kimchi

  • Wende on June 12, 2018

    This probably does need the Korean chili powder. The recipes says that any chili powder may be substituted, so I used a mixture of chili powders and the texture of the powder remained sandy, even after days in the fridge. The taste was good, but the texture was not.

• Curried sweet potato + yellow split pea stew with crispy shallots

  • Indio32 on December 02, 2018

    Did this as a winter warmer for a cold grey Sunday supper. Didn’t do the crispy shallots but otherwise a good solid recipe. Will thin it out a tad next time though.

• Creamy mushroom miso soup with gomasio + toasted sesame oil + scallions

  • VineTomato on March 18, 2019

    A simple mushroom soup. Mine turned out way too salty, which was completely my fault. I used stock in place of the recommended water, forgetting how salty miso is!

• Snap pea + broccoli stem slaw with basil cilantro aioli

  • fairyduff on May 01, 2020

    Wonderful. Snap peas in the coleslaw - just brilliant. Garlic and herbs in the dressing - delectable.

• Macadamia ricotta

  • Wende on June 12, 2018

    There is garlic in this recipe, so it's not a ricotta that can be used in desserts. I have not had any vegan cheese that I liked enough to eat, but this is astonishing good and quite addictive.

• Lentil + tomato + olive baked cod with lemon caper vinaigrette

  • Wende on August 02, 2025

    This was good, but ended up with way more liquid than I expected from the recipe photo. I think it might have been from the tomatoes, but I think scaling back to 1 c of the broth might also work. I’m going to try that and see if it works better. I liked it more than my husband did. The vinaigrette really brightens the whole experience of this dish

• Pickled strawberries

  • juliet_496g8u on March 27, 2026

    This is a wonderful recipe. So simple. So tasty. So versatile. Spoon on top of yoghurt or vanilla ice cream. Use as a salad dressing. Eat straight from the jar. It's always a treat.

• Eat Your Books

  Stunning, easy, approachable and delicious - what more could you ask for?

  Full review

• Kitchn

  I love that it's super approachable and fuss-free, but leans healthy and veg-heavy.

  Full review