Notes about Recipes in this book

• Lemon poppy seed overnight oats

  • ravenbrockman on February 17, 2026

    Delicious!

  • KateS27 on March 05, 2026

    Made a batch for the next few days - delicious! The lemon adds a real brightness to the oats! I added fresh blueberries and also made the blueberry chia jam to swirl through.

• Strawberry shortcake overnight oats

  • KateS27 on March 12, 2026

    These oats are so beautiful! I like them and would eat them again, but I don’t like them as much as her lemon poppy oats with blueberry chia jam. There’s a flavor in these oats that I don’t love and am not sure what it is yet - it might be the hemp seeds. I added a tiny bit of maple syrup to the liquid mixture to add some more sweetness. I topped it with Forager vanilla Greek cashew coconut yogurt, and that adds some extra creamy deliciousness.

• Chocolate chip cookie dough oats

  • KateS27 on March 19, 2026

    These oats are tasty! They aren’t overly sweet or too much like cookie dough - just reminiscent of. I topped them with Forager vanilla Greek yogurt, cashew butter, dark chocolate chips, and cinnamon.

  • sherri_xcf6n4 on April 10, 2026

    Excellent, super filling! Had a tough time getting the almond butter to evenly distribute, didn’t add banana. I can see how this would be a go to!

• Pesto "egg" salad breakfast toast

  • sherri_xcf6n4 on April 10, 2026

    This was great, although I did a tiny crumble and didn’t love that. Delicious with pesto (I used store bought I had on hand) - I love an added thin spread of hummus. I even made it once with only hummus and forgot pesto and it was still delicious. I think I technically made the 5 Minute Tofu Egg Salad in Paprika from Vegan Richa but it was verrry similar.

• Spicy peanut shaved Brussels sprout salad

  • spenceral on August 25, 2025

    Made to go with teriyaki salmon. Simple, easy, and tasty recipe. Did not make the peanut sauce, since I had teriyaki sauce instead

  • fairlyunlit on February 20, 2026

    This was perfect on a cold rainy day. I’ve never used five spice before and wow it made this dish a hug in a bowl. The smell from the oven was mouth watering. I was skeptical of the edamame as I didn’t really love the way it was dressed (I suspect my half lime was too juicy) but with the roasted veggie it was amazing. I had this over brown rice and with bulgogi beef leftovers. The peanut sauce was such a good addition to this. Only thing I changed was add an additional shallot because I love them.

• Marinated sumac onion and lentil salad

  • megann_b5gxnm on May 22, 2026

    Pretty good flavor. Left out the vinegar and maple syrup. Served with bread for a light meal (no hummus). Would probably be great on a salad, served over whipped feta, or with potatoes.

• Roasted cruciferous crunch salad

  • megann_b5gxnm on January 30, 2026

    Very flavorful between the seasonings and the dressing. As the recipe stated, if you crowd the pan it's not so crunchy. Tried the crispy basked tofu this first time, plan to try the tempeh next time.

• Smoky roasted sweet potato quinoa salad

  • Bessp on August 01, 2025

    This was a lovely, hearty dish. It was a bit of a faff to get together, with two different baking sheets, but well worth it. The chickpeas were crispy, the vegetables were nicely spiced, and the sauce complemented the other elements. My quinoa turned out a bit crunchy using the directions in the recipe, but it might be because it was old. Will definitely make again!

  • cklauber2 on February 23, 2026

    Air fried my chickpeas because I ran out of room on my sheet pans. It worked well that I didn’t really have to time the sweet potatoes and cauliflower differently. Overall, a tasty if not simple way to eat roasted veggies.

• Kale Caesar salad wrap

  • courtney_hn5wvp on April 22, 2026

    Easy to make! I massaged the kale with a little oil and salt before adding the dressing to help soften it. Next time I think I’ll add chickpeas and maybe diced cherry tomatoes for more fiber and color.

• Peanut miso chickpea salad sandwich

  • bfurrow on September 15, 2025

    My first recipe from this book is a hit. I love this twist on chickpea salad.

• Spicy tunaless salad sandwich

  • Blondelectual on March 10, 2025

    3rd recipe I made from this book today and it's another hit. This might be my perfect cookbook.

• Creamy miso noodle soup

  • Blondelectual on March 12, 2025

    Hmm, it's decent but I didn't love the broth. Too creamy? Not umami enough? I am just not sure. It might be better the next day.

• Go-to high-protein red lentil curry

  • megann_b5gxnm on April 16, 2026

    Easy, delicious. Used tahini this time.

• Baked hummus pasta

  • bfurrow on October 03, 2025

    I would start with half the cup of water. IMO it’s too soupy. Otherwise, it’s good.

  • sherri_xcf6n4 on April 10, 2026

    This was a fun and easy recipe. Used potato masher to smush everything. Pasta water was correct amount. Didn’t have fresh basil, that would have been nice. Add 1 Tbs of sugar to cut acidity in tomato sauce.

• Moro de habichuelas

  • ravenbrockman on December 06, 2025

    Really, really delicious! Reminds me of rice from a Mexican restaurant, but better. I used capers instead of olives.

• Habichuelas guisadas

  • KateS27 on March 15, 2026

    Delicious!! I made the beans the Rancho Gordo way and then followed the rest of the recipe. I used sweet potato instead of squash since that is what I had. Served with cilantro rice, some chopped white onion, avocado, and some more cilantro.

• Maple Dijon roasted carrots and asparagus with scallion rice

  • megann_b5gxnm on January 05, 2026

    Nice flavor but felt a little bland without the fennel seeds (omitted for preference). Next time will sub cumin. Was great with brown basmati rice.

  • fairlyunlit on February 06, 2026

    The rice was delicious! Something different from the usual

• Scallion ginger lentil fried rice

  • Blondelectual on March 11, 2025

    This is good but next time I'll double the sauce. I used brown short grain jasmin rice instead of white. Baking the previously cooked lentils is a great idea, gives a lovely crunch. PS: ratio may have been my fault, I used too much rice

  • ravenbrockman on February 17, 2026

    Simple and delicious. I doubled the sauce, next time I will triple.

• Tomato beans with leony panko crumbs

  • cklauber2 on January 27, 2025

    I don't know if I did something wrong, but the ratio of sauce to beans was really off. It was basically tomato soup with some occasional beans. It was tasty, but I really wasn't expecting soup. I'm glad I made extra of the bread crumb topping, but in the future I would probably halve the amount of sauce ingredients for 2 cans of beans.

• Peanut harissa stew

  • megann_b5gxnm on January 17, 2026

    Pretty simple and filling.

• Brothy beans and greens

  • cklauber2 on January 12, 2025

    Lots of flavor for ingredients that I mostly have on hand all the time. Will be making again!

  • ravenbrockman on November 11, 2025

    comforting and really delicious.

  • megann_b5gxnm on January 17, 2026

    I think it tasted better as leftovers topped with some shredded parmesan.

• Crispy baked tofu

  • cklauber2 on January 31, 2025

    This really needed salt and even after that it wasn't especially flavorful. It did get nicely crispy though.

  • megann_b5gxnm on January 30, 2026

    The most successful I have ever been cooking tofu at home but it still did not make me a tofu lover.

• Chili miso tofu marinade

  • megann_b5gxnm on April 30, 2026

    Flavor was good but the tofu didn't get crispy like I had hoped.

• Tofu guisado marinade

  • KateS27 on March 20, 2026

    This tofu was absolutely delicious! Will definitely make again! Served with yellow rice, air-fried tostones, avocado, and cilantro.

• Sticky ginger tofu meatballs

  • ravenbrockman on December 18, 2025

    Wasn’t sure about this, but it came out good! I doubled the sauce and I am glad I did. I like the texture of the meatballs.

• Tofu tinga tacos

  • cklauber2 on February 06, 2025

    Grating and then baking the super firm tofu is a really neat technique. I want to try it with other flavors because I felt like lots of the crispiness was lost after putting it back in the sauce. But the end result was still delicious.

  • Blondelectual on March 09, 2025

    Fantastic flavor. My only change was no bell pepper and only because I was out. The sauce was insanely good, and shredding super firm tofu is genius. It's the recipe that made me want to try this book.

• Caramelized onion butter beans

  • cklauber2 on January 25, 2025

    The patience to cook down the onions for this really pays off! I would definitely not skip the fennel seeds. It was great with bread, but I'm thinking it would be so good atop mashed potatoes for next time.

• Sweet chili peanut tempeh

  • bfurrow on October 05, 2025

    Yummy! Pretty simple, and pretty spicy with the seeds left in. A quick weeknight-friendly meal, and a good way to get tempeh in since I never eat it.

• Za'atar roasted acorn squash wedges

  • bfurrow on October 12, 2025

    Very yummy. Easy to whip up, and doesn’t take too long in the oven. So delish with the suggested maple Dijon sauce.

• How to make frozen veggies taste amazing

  • bfurrow on September 19, 2025

    As someone who hates frozen veggies because of the mush factor, I was drawn to this promise. I will say, the broccoli was not amazing, but it was edible which is a huge win in my book.

• Wholesome date and pistachio cookies

  • megann_b5gxnm on January 04, 2026

    As titled, this is a 'healthy' cookie that could pass more for a breakfast cookie than a decadent treat. Next time I would add chocolate chips. I measured that the 3/4 cup oats blended ended up being approximately 1/2 cup plus 2 TBS oat flour. Also worked fine to use one egg instead of the flaxseed and almond milk.

• Single-serve chocolate chip cookie

  • sherri_xcf6n4 on April 10, 2026

    Okay my cookie was not flat like this and i def didn’t smack it on the counter because it was drier than expected and looked like it would break into a million pieces. It tasted healthish and was nice. I put a little whipped cream on it. Half a cookie was plenty for me. I think maybe the almond butter should be more liquid - I feel like peanut butter would have been good.

• Chocolate lemon mousse

  • courtney_hn5wvp on April 20, 2026

    Very easy to make! I think next time I’ll try orange instead of lemon since I like that combo better.

• Air-fried plantains

  • KateS27 on March 20, 2026

    Delicious! Not as good as fried tostones, but a delicious alternative that doesn’t use nearly as much oil!

• Maple Dijon dressing

  • bfurrow on October 12, 2025

    Delish and so easy and quick

  • fairlyunlit on February 06, 2026

    Added a little extra maple syrup because my Dijon was STRONG. Really yummy

• Creamy Caesar tahini dressing

  • Blondelectual on March 09, 2025

    Unbelievably good, I will never buy a commercial vegan dressing again

• Lemon blueberry chia jam

  • KateS27 on March 05, 2026

    This was so quick to make and is delicious with the Lemon poppy overnight oats!

  • samantha_fya4oh on May 17, 2026

    I didn't have any lemon zest so I subbed for 1 tsp of lemon extract. It still came out tasty!