• paisleymonsoon on November 03, 2025

  Everything we've made from this cookbook has been flavorful and innovative. I keep bookmarking more pages to cook from. It's fusion cooking at its best, with an excellent focus on vegetables.

• MVitek on November 03, 2023

  The recipes in Veg-table do not include a separate list of the ingredients. The ingredients are printed in bold within the directions.

Notes about Recipes in this book

• Shallot & spicy mushroom pasta

  • Astrid5555 on January 02, 2024

    Delicious! My shallots browned much quicker than expected per the recipe but I am not complaining about it, made the whole dish much quicker to cook. Will definitley repeat!

  • janeh9 on January 16, 2024

    Delicious! Used 8oz of pappardelle (what I had) - sauce was plentiful, the quartered mushrooms make it really substantial. Will repeat, using the smaller amount of pasta.

  • meggan on January 30, 2024

    I would use less pasta as there were not quite enough mushrooms for my liking.

• Kimchi creamed corn

  • paisleymonsoon on November 03, 2025

    This stuff is amazing. Somehow, the coconut milk + corn combo makes it taste buttery. It has a perfect texture and crunch with just the right amount of creaminess and heat. Definite comfort food territory.

• Baked eggs with tadka greens

  • bernalgirl on January 15, 2024

    Overall this is great any time of day. I used a very tasty ghee, beet and turnip greens, chickpeas (what I had ready to go), and subbed cumin for the caraway in the tadka (I don’t like caraway). I also layered the salt along the way, and tossed the stems in with the leeks to make sure they softened to our preference. I made the full recipe of greens and legumes, and reserved half for later in the week. My husband and I both enjoyed this although he wanted more lemon and spice. I loved it as is.

• Beets, toasted barley & burrata salad

  • offenbach on July 19, 2024

    Incredibly delicious

• Beet greens, turmeric & lentil risotto

  • meggan on November 06, 2023

    I think this risotto was somewhat devoid of flavor. I liked the idea of adding lentils to the risotto but in the end it, didn't seem to add anything and it might have made things a little dry.

• Chilli beets & lima beans with cucumber olive salad

  • NicoleBrown on February 26, 2025

    Tasty & easy to throw together for lunch. However the way this cookbook is written is…not for my brain. I need an ingredient list.

• Crispy sunchokes & preserved lemon gremolata

  • meggan on March 05, 2025

    The gremolata with the stems ends up being stringy.

• Kung pao sweet potatoes

  • meggan on March 13, 2025

    We really liked this though I left out the roasted chiles and just added sambal.

  • Krisage on April 27, 2026

    Inspired by this recipe. Didn’t have whole chilies (and scared of the heat). Subbed chopped garlic and ginger juice into the sauce in lieu of fresh. Used chopped yellow onion — added to last few minutes of potato cook time. Only had half potato amount, but did full amount of sauce and peanuts.

• Sesame sweet potatoes & gochujang chicken

  • jdejong on February 07, 2024

    I marinated the chicken for several hours in the fridge. The flavors were nicely developed and the chicken was tender and juicy. Next time I will increase the gochujang by a tablespoon. The star of this dish was actually the sweet potato! I did not have plain sesame seeds, so I used Furikake. Th sweet and salty topping was delicious. The potatoes were creamy and the jackets were so tasty without being oily. Will make again.

  • jessica_qleckj on May 14, 2026

    This recipe needed a lot of additions. My chicken would never have turned out glossy and glazed like the picture so I added more goat to Chang on top and broiled it. I made a tahini sour cream for the potatoes and served it all with kimchi.

• Radish salad with black vinegar

  • bernalgirl on January 20, 2024

    This was excellent tucked into steamed buns with red-glazed pork belly. The acidity was a wonderful counterpoint to the rich meat. Next time, assuming it’s a side rather than almost a condiment, I’d add a bit of sugar or maple or date syrup to round it out.

  • tarae1204 on April 16, 2024

    I found the preserved lemon too strong. While it makes the recipe interesting, I think it could be optional.

• Broccoli za'atar salad

  • lichtysl on January 04, 2025

    I made the dressing with a splash of cranberry juice instead of pomegranate molasses, and roasted the broccoli to crisp-tender (I don’t like raw broccoli) before tossing it with the dressing, and it was amazing. Next time I won’t salt both the broccoli and the dressing.

• Sweet & sticky Brussels sprouts

  • tarae1204 on April 16, 2024

    This recipe was very flavorful with enough sauce to enliven the simple black rice accompaniment. Paired with the seeded tofu from same book. It was a bit of a visual and flavor stretch for my kids but in the end they liked it.

• Bok choy with crispy tofu

  • rmardel on January 21, 2024

    I made this without the rice, because I forgot to buy it before being snowed in. Left out the scallions as well because they've all been used up. But I harvested all the bok choy before the snow hit so I have that. Incredible dish, each component tasting like itself only better. The black vinegar rounds it all out and adds just enough tartness to make this addictively good. Will make again.

  • janeh9 on January 30, 2024

    This was great, will definitely repeat. The method and timing for the black rice (aka forbidden) rice were perfect - something I haven’t gotten quite right before. The tofu was excellent, and something I may incorporate in other dishes. The whole is even greater than the sum of it’s lovely parts!

  • Astrid5555 on September 21, 2024

    Made without the rice, absolutely delicious. Tofu was a hit!

  • christineakiyoshi on May 28, 2025

    Love this! I am vegan and subbed aquafaba for the egg and it worked perfectly. I had white rice already made so served with that. Used rice vinegar vs black vinegar. This is so delicious and hearty. 5 stars for me.

  • eclairea on March 01, 2026

    Not bad, but I had higher expectations for this dish. If I made it again, I’d cut the vinegar in half, and I likely wouldn’t Steam the bok choy first - too many dishes!

• Royal cauliflower roast with almond cream

  • Astrid5555 on June 07, 2025

    Loved the crunch from the poppy seeds, quite spicy for our taste, but oh so good! Served with jasmine rice.

• Pasta with broccoli miso sauce

  • Astrid5555 on December 30, 2023

    This is our new favorite broccoli pasta dish. Incredibly quick to make and incredibly delicious. Even younger son who does not like broccoli at all loved it.

  • bernalgirl on January 20, 2024

    Outstanding, so easy, so much umami, and vegetable-forward to boot. The whole family loved this one. I served it with grilled skirt steak and a green salad.

  • Churchim808 on September 16, 2024

    This was very good and pantry-friendly. I do regret using regular red pepper flakes instead of Aleppo which made it very spicy. I was just cooking for myself so I quartered the recipe.

  • mara_965ssy on February 17, 2026

    It was good for using a relatively small amount of ingredients but very pasta forward. Also, I would recommend a super fine grate on the parm to prevent clumping. The preserved lemon rind is critical. I also used Penne Lisce which was a miss because the sauce needed a textured pasta to cling to, but I had to choose between smooth tubed De Cecco and mass produced, fast dried Bertolli so my pasta snobbery came at a price.

  • anita_bcohda on March 05, 2026

    All 3 of us liked this. I was a bit salty but that's ok for us.

• Cauliflower Bolognese

  • mlbatt on March 12, 2024

    Chopped the veggies in the food processor to save time, and used dried rigatoni instead of fresh tagliatelle. I wasn't sure at first if we'd enjoy it, but the long cooking brought out some great flavor. I really enjoyed it.

  • anya_sf on March 20, 2024

    Not remotely like bolognese except the cauliflower is grated into tiny bits (quick to do in the food processor). Despite simmering for over an hour, the sauce retained a fresh flavor I enjoyed - but again, not like bolognese. I did use the whole 1.5 lbs cauliflower, which may have affected the taste. Used dried pappardelle and salted the water more heavily. If I made this again, I would add pancetta to boost the flavor.

  • paisleymonsoon on November 03, 2025

    This was filling and yummy. I liked how the cauliflower gave it thickness. It was surprisingly good for not having any garlic or Italian herbs. The miso and soy sauce gives it a nice umami kick rather than making it taste Asian. Great comfort Italian without feeling like it needs meat.

  • christineakiyoshi on February 09, 2026

    Was looking for something a little different. I usually put a lot of garlic and herbs in my sauce so was interested to see if I liked it and I do! I am vegan so left the parm out. Love this use of cauliflower. 4 stars.

  • bradley_cny53l on March 09, 2026

    Excellent as-is but next time will add some chili flakes

• Chicken katsu with poppy seed coleslaw

  • bernalgirl on January 11, 2024

    This was such a huge hit with my family that it was immediately moved into “Please make again” status. The slaw plays beautifully with the spiced katsu, and the recipe as written comes together easily. I added jalapeño, carrot, and radish to the slaw for color and to make the most of my produce drawer — we loved the apple in this. Also, the egg and panko quantities for the katsu are nearly perfect, a sign of a well-tested recipe. I served this with coconut rice as an anchor food for my Little, but next time I’ll put the slaw and chicken on a bun.

  • janeh9 on January 17, 2024

    This was excellent! I used red cabbage and yellow peppers (what I had) - the colors were gorgeous! In the absence of an apple, added some chopped dried cherries. The chicken was perfect. Served and Japanese eggplant with a hoisin glaze and Jasmin rice. Look forward to repeating this lovely meal.

  • SheilaS on February 07, 2024

    I made this with fish instead of chicken and really liked the crispy/crunchy panko breading. I've actually mixed up the breading mix to use several more times. Also love the slaw and will make it again.

• Acorn squash, kale & chilli miso sauce

  • Nancy402 on December 03, 2023

    Interesting and delicious dish. The squash was elevated from the ordinary by the miso chilli onion sauce and the bitterness of the kale was a good foil for the sweet notes in the squash. Did not use the full amount of smoked paprika as it seemed like a lot to me, but that is just a personal preference.

• White beans & mushrooms in broth

  • bernalgirl on January 29, 2024

    This is a cozy vegetarian meal served over a grain like farro, I did not feel the same about it solo. There’s depth from the wine and umami from the mushrooms and the chew of the farro made it sing, especially with the grated parm and chives

• Masala veggie burgers

  • MVitek on November 03, 2023

    The Cook's Notes say that "the chia seeds help absorb any excess moisture" but chia seeds are not included in the recipe.

• Coriander, cumin & eggplant noodles

  • Astrid5555 on January 04, 2024

    I only had one medium eggplant so my ratio noodles to vegetables was off and the whole dish was a little dry (nothing a little additional soy sauce couldn’t solve). Despite all this 3 out of 4 family members loved it. Will make again with more eggplants and peppers.

• Carrot, apple & harissa soup

  • janeh9 on January 14, 2024

    Had all of the ingredients for this delicious, warming soup on a cold and rainy day. Doubled the pine nuts and celery seeds, increased the sweet smoked paprika just a bit. Offered diced avocado and sour cream, which perfectly tempered the heat of the harissa for anyone who wanted. Will repeat!

  • KatieK1 on May 12, 2025

    These flavors didn't work together for me.

• Mustard chicken, fennel & new potatoes

  • bernalgirl on January 30, 2024

    We loved this, the sauce is wonderfully balanced and plentiful. The only disappointment is that we all wanted crisp skin. Next time I would brown the chicken post-marinade and cook it skin side up, uncovered. And we discussed thickening the sauce with the addition of flour before adding the sauce ingredients to thicken it slightly. Definitely something to make again.

  • Jane on February 04, 2025

    This was OK - fine as a weeknight dinner but didn't love it enough to repeat it. The sauce is very liquid, like a soup and would be better being thickened, as bernalgirl suggests.

• Eggplant in tomato curry

  • Astrid5555 on January 30, 2024

    While I probably won’t be making this one again (there are so many other delicious eggplant recipes out there) this dish is a perfectly spiced delicious weeknight dinner. Used a mix of canned tomatoes and fresh cherry tomatoes instead of fresh tomatoes only.

  • skvalentine on July 31, 2024

    Didn't love this and won't repeat it. There's an easier, faster and tastier eggplant curry in Dada Eats that I'll continue to make instead. I think I prefer canned tomatoes in my eggplant curry.

  • paisleymonsoon on November 03, 2025

    It wasn't bad, but it won't be a repeat as it's too acidic and not very more-ish. But I did like the eggplant cooking method not requiring lots of salt and oil.

• Orecchiette with spiced peas

  • jdejong on February 02, 2024

    A very quick dish to make with pantry items. Followed the recipe with just one substitution of chicken stock instead of pasta water. The fennel and cumin seeds were a great compliment to the peas and the aleppo pepper flakes helped cut through the richness of the miso and cheese. Delicious choice if you need something on the table right away.

  • Astrid5555 on February 09, 2024

    A very tasty and quick pantry pasta dish. The addition of cumin and fennel seeds is delicious, and the miso just gives this an incredibly deep umami flavor. A definite repeat!

• Goan pea curry

  • bernalgirl on February 06, 2024

    An absolutely savory and layered dish. It took forever for my split green peas to soften, even with a 12-hour soak, but the result was worth it.

• Carrot frittata

  • meggan on May 31, 2024

    I overcooked it to give it a bit of a weird texture but the flavors were good.

• Nopalito bean salad

  • emstovall on June 11, 2024

    Served with tostada shells/tortilla chips as delivery system which added great texture.

• Okra, feta & barley salad with pumpkin seed sauce

  • eclairea on January 16, 2026

    I really enjoyed all the textures and flavours combinations in this dish! My sauce didn’t blend smoothly (maybe if I had a Vitamix, haha), but I didn’t mind at all. Didn’t want to deal with pan-frying the okra, so I used the oven - first roasted at 425F for 20 mins then broiler for 2-3 mins. It took a while to make all the individual components of the dish, so it would be a more Sunday meal prep dish for me. Delish!