Justine Cooks: Recipes (Mostly Plants) for Finding Your Way in the Kitchen by Justine Doiron

    • Categories: Dressings & marinades; Cooking ahead; Vegan; Vegetarian
    • Ingredients: herbs of your choice; avocado oil; Champagne vinegar
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Notes about Recipes in this book

  • Za'atar oatmeal with a hunk of butter

    • jessncanfield on November 15, 2024

      Would be great with a fried egg if you like eggs. Serves two. The amount of butter could be reduced a bit unless you really want it swimming in butter.

  • Stewed apple oatmeal with torn dates

    • jessncanfield on November 15, 2024

      DELICIOUS. I could eat this every day. Serves two.

  • Miso-butter pancakes

    • snackbaby on January 12, 2025

      I liked the flavor of these, but the texture was a little dry for me. Next time I would add a bit more milk. I will also say my favorite pancakes are yoghurt-based, and I think I missed the tang of those -- but that's a personal preference thing.

  • Citrus-ginger cabbage with sesame tofu

    • Emily Hope on January 08, 2025

      This was pretty good, if not mind-blowing -- I liked the sauce a lot, though it got lost a bit on the cabbage. I was cooking for fewer, so halved the cabbage but made the whole sauce recipe and saved half to drizzle over the tofu (which needed the flavor boost). Served with brown rice and avocado. Didn't bother with boiling water for the cashews since we have a vita mix, and that was fine. Reduced garlic to one (hefty) clover and that was plenty at this time of year.

    • hbakke on December 28, 2024

      We loved the cabbage and orange slaw combined with the sauce. I would make more sauce next time to dress the tofu.

  • Lime-roasted cabbage with turmeric white bean mash

    • paulabee on December 26, 2024

      This dish mostly worked for me, with the exception of the bean mash. I loved this method of roasting cabbage (cut into small pieces), and the limey cabbage w/ crispy rice was a fantastic combination. The bean mash was strange. The blending of raw spices like turmeric and cumin with the beans and almonds gives the mash a slightly gritty quality that I think may have been assuaged by blooming or sauteeing the spices. The soaked almonds don't get smooth in a food processor, which is fine but that also contributed to the sort of rough grittiness. I'll make this again--loved the flavor combo, but I think a smooth, gingery tahini paste would be nice on the plate with the cabbage & rice rather than the bean mash.

  • Basic_beans with orecchiette & Parmesan

    • katiesue28 on January 28, 2025

      This was a great method for cooking beans and then using all that broth for something more. I agree that the Calabrian chili paste is a must, as it ends a nice fruity tang to it all. I also highly suggest using the parmesan rind in the bean broth, and finishing the whole dish with some balsamic vinegar and EVOO.

    • Emily Hope on January 07, 2025

      This was pretty good and a nice way to quickly gussy up a pot of beans. As I was cooking for four, I roughly cut the recipe in half (probably left more than than half a pound of beans in the pot) and we still had leftovers -- a full recipe would be enormous. Made with RG borlotti lamon. Calabria chili paste is pretty crucial for flavor, and I also squeezed some lemon on top and also added fresh ground black pepper. Would make again. Served with focaccia and a kale cabbage salad.

  • Fava beans with preserved lemon ricotta

    • tarae1204 on February 08, 2025

      Excellent, filling salad with a variety of flavors and textures: sweet creamy ricotta, bitter crunchy arugula and radishes, fresh herbs and funky preserved lemon and anchovy notes. I tripled the amount of arugula called for to make it more of a leafy green salad.

  • Crusted sweet potatoes & pepitas

    • djnielsen64 on December 07, 2024

      Loved it, especially the crunchy topping. Might even double that next time. ??

  • Shatter top cauliflower orzo

    • PBBrownie on January 23, 2025

      This was easy and comforting. I don't think I baked my shatter long enough...it was kind of soft instead of crispy when I tried to break into it. Next time, I will bake it for longer!

  • Brown butter tahini on any noodle

    • jessncanfield on November 15, 2024

      Delicious flavors. Sauce split, but probably would have been fine with more pasta water and stirring.

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  • ISBN 10 0593582306
  • ISBN 13 9780593582305
  • Linked ISBNs
  • Published Oct 29 2024
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Find your cooking style through 110 approachable and innovative plant-forward recipes from social media storyteller and food influencer Justine Snacks.

To her audience, Justine Doiron is known for her love of vegetables, beans, bread, and farmers’ markets. She was a beginner cook who turned her hobby into a creative outlet and discovered her cooking style along with the confidence to cook intuitively and adventurously with the flavors and ingredients she loves.

Here she shares plant-forward recipes for salads, snacks, vegetables, breakfasts, seafood and tofu, plus beans (of course), sweets, and breads, and as well as things to eat on or with bread.

Recipes include: Baked Kale Salad with Chili Quinoa Brown Butter Tahini on Any Noodle Parmesan-Crusted Butter Beans Tofu Cutlets with a Bright, Summery Salad Boyfriend Salmon Basil Cucumbers with Slightly Sweet Peanuts Butternut Squash Grilled Cheese with Pickled Fennel Black Pepper Chai Blondies Sweet Potato Focaccia Ripple Bread

In sharing simple tips and techniques, as well as cooking wisdom she's picked up along the way, Justine Cooks is a delicious invitation to explore your own cooking style and creativity in the kitchen.

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