Notes about Recipes in this book

• Pomegranate molasses vinaigrette

  • Meags on May 10, 2025

    This is phenomenal!! I made it without the extra water because I was spooning some on roasted vegetables and tossing. Delicious! Can't wait to try it on tofu and to thin it down for salad dressing.

• Citrus-date vinaigrette

  • VineTomato on July 28, 2025

    Lovely even without the oranges (not through lack of trying to get oranges!) I switched the paprika for deggi merch chilli powder - great with the the beetroot salad!

  • atrudeau on January 12, 2026

    Our current favorite salad dressing

• Mint-pistachio pesto

  • ravenbrockman on November 12, 2025

    So delicious!

  • Reebeeki on May 11, 2026

    Excellent flavor and easy

• Life-changing homemade chili crisp

  • lindsfisch on May 17, 2026

    Didn't have ginger and used chile flakes instead of sichuan pepper but still turned out delicious. Will try with sichuan pepper next time

• Spicy mint & cilantro sauce

  • mackenzie301247 on January 24, 2026

    Insane flavour, make again and again.

• Pistachio butter

  • Meags on September 01, 2025

    Great!

• Lemon tahini sauce

  • CraftSister on March 15, 2026

    Very tasty! A good basic.

• Extremely easy queso sauce

  • nikki_lux5ep on May 12, 2026

    My fave vegan queso. Love to mix it with Trader Joe’s Soy Chorizo for a Soyrizo queso! You won’t need to soak your cashews ahead of time, she gives a quick boil 30min soak method too

• Avocado crema

  • christineakiyoshi on November 02, 2025

    This is so incredibly delicious. I absolutely loved it. Could even be used as a spread on toast. 5 stars

• Whipped tofu ricotta

  • Meags on September 10, 2025

    Great and easy!! Next time I'm going to cut back a little on nutritional yeast (maybe 3.5T) and the salt

• Smoky seed sprinkle

  • MollyB on October 29, 2025

    Very nice recipe! So far I've used it on a curried squash soup, on a bowl of beans, and with several green salads, and it was a great addition that added some crunch and spice.

  • jennifer_jwoqh5 on May 16, 2026

    Really good I just didn’t remember to use it enough. Would personally store in the fridge so it doesn’t get rancid.

• Savory walnut crunch

  • CraftSister on March 15, 2026

    Oh my gosh, this is SO delicious! I actually gave half of it away just so I wouldn’t sit down with a spoon and eat it all!

• Crispy fennel-spiced crumbs

  • VineTomato on July 28, 2025

    Delicious with the beetroot salad as recommended

• Marinated chickpeas

  • anu_luke20 on March 13, 2026

    This was tasty, but the garlic was far too strong, overwhelmed the taste of the dish, and I used less than half of recommended. I would omit next time or use garlic powder. Also, a little more red onion and chopped cucumber, cherry tomatoes, are great in this.

• Edamame salad with chili crisp

  • tacoquokka on May 18, 2026

    Super easy recipe with minimal prep and lots of flavor. Used Lao Gan Ma instead of making the chili crisp, and subbed rice vinegar for champagne. Nice lunch over rice.

• Saucy black beans in sofrito

  • jenburkholder on October 12, 2024

    Used home-cooked black beans. Very tasty pot of beans, but probably not a new favorite.

• Creamy tahini lentils with crispy spiced garlic

  • Meags on October 17, 2024

    Delicious! I used brown lentils and just cooked a little less than the allotted time.

• Basic baked tofu

  • CraftSister on March 15, 2026

    Really tasty! I couldn’t stop eating it. I only needed 1 tablespoon of oil.

• Crispy sesame baked tofu

  • Meags on January 28, 2025

    Fantastic!! Easy and delicious!

  • yobittles on September 07, 2025

    So good and crispy, but a little sweet! I would halve or quarter the maple syrup next time.

  • emilycaj on December 16, 2025

    Fabulous, the best method for baked tofu that I've tried yet! I used sweet potato starch instead of potato starch and regular (fine) breadcrumbs instead of panko and would use both of those substitutions again. Definitely a keeper recipe.

  • cookingbychapter on February 09, 2026

    Not my favourite tofu, but having said that, this is only the third time I have ever eaten it.

  • breakthroughc on March 03, 2026

    I liked this tofu and especially the texture the sesame seeds and panko added. I was not a fan of the sweetness and will omit the maple syrup next time. I did not flip and cooked for a total of 20 minutes.

  • tacoquokka on March 04, 2026

    Easy baked tofu with a nice crunch from the panko and toasted sesame seeds. Halved the maple syrup as suggested here, and that was a good change. My tofu pieces were twice the size of the recipe, but still worked really well.

  • jeannette_8sseqb on April 06, 2026

    Really great flavor! My tofu ended up slightly over baked, despite following the instructions for the smaller cubes. Next time, maybe 18 minutes instead of 20.

• Crunchy spiced tofu nuggets

  • jenburkholder on December 23, 2024

    These weren’t crunchy (unsurprising - crunchy tofu without proper frying is difficult!) but they were delicious. Great salad addition. I actually liked the crumbled up bits better, so I think I would make even smaller pieces in the future.

• Sticky coconut milk-braised tofu

  • breakthroughc on December 12, 2025

    Wow, what a great recipe. Super flavorful, dense and chewy. It is nice to have another way to fix tofu. I followed the directions except I didn’t have a pepper so I added a quarter teaspoon of red pepper flakes. Will be making again for sure.

  • john_3rqhu5 on February 02, 2026

    Nice and easy. I deep fried the tofu because already had a pot of oil on the stove from earlier in the week. I used maybe half the sugar the recipe called for and could have used even less. Threw some greens in there (spinach and arugula) at the end to round out the meal.

  • kara_8tgvs8 on February 08, 2026

    Love this recipe. I sometimes char cabbage first and braise it with the tofu. I’ve also added yogurt whey and water to make the broth go further.

• I can't believe it's not chicken (Super-savory grated tofu)

  • KangaRue on January 26, 2026

    I can absolutely believe this is tofu, not chicken, but I like tofu so that isn't a problem. However, I didn't like the texture of this dish served with rice. It was very mushy. The flavor was just okay. The toasted sesame oil was the dominant flavor note. I don't see myself making this dish a second time when so many others are extraordinary.

  • oddspongeout on June 01, 2026

    Good but too spicy even without the chilis!

• Baked tofu & kale in tomato-chipotle sauce

  • jenburkholder on March 17, 2025

    This is good as a taco filling, but would be better with some more savory notes. Felt a bit sweet/acidic as a main taco component.

• Tandoori roasted chickpea bowl

  • mackenzie301247 on March 12, 2026

    These chickpeas are excellent when served with the cilantro mint sauce. However, by themselves it basically just tastes like spice powder dusted on top of chickpeas. Works well as a salad/bowl topper.

• Buttery brown rice with warm spices

  • Meags on March 06, 2026

    Wow! This was tasty! I added some French lentils since I was serving it as the main dish with a salad and some roasted veg. I think it's even better as leftovers a couple days later.

• Crispy quinoa salad with savory herbed almonds

  • cklauber2 on November 30, 2025

    I was initially skeptical that crisping the quinoa was worth the time and dishes, but it makes the leftovers the next day pretty good so I'll probably try it again.

• Creamy baked wild rice with carrots

  • anothersarah on March 13, 2025

    Made with cannellini beans for a full meal. Good ginger flavor but dish could benefit from some more texture as there are a lot of soft components.

  • Meags on May 18, 2025

    I omitted beans as it was a side dish. I soaked the rice for three hours - will def soak only two next time as my grains split open during cooking (as she warns happens when you soak more than three). Great flavor. Forgot the lime in our hurry to eat (we had an engagement to attend shortly after it came out of the oven), so looking forward to adding that to our leftover servings.

  • ravenbrockman on November 12, 2025

    Really good dish! Would be perfect for the holidays!

  • KangaRue on January 23, 2026

    Absolutely delicious! I soaked the wild rice for 2 hours, and it came out perfect. When I make this the next time, I will reduce the liquid a bit to make it less saucy, as a matter of personal preference.

• Jammy zucchini

  • dubumandu on September 30, 2024

    I messed up this recipe and it was still amazing. I overcrowded the pan and so didn't get as much browning early, so I upped the heat in the end once everything had cooked down to get a little browning. It was delicious. Next time I'm going to see if a longer cook time and maybe half the amount of oil will work ok.

  • ravenbrockman on November 12, 2025

    Was skeptical, but very yummy + my toddler LOVED it.

  • tacoquokka on April 26, 2026

    Good zucchini recipe but a little too much oil.

• Lemon-garlic Brussels sprouts with rosemary

  • Meags on January 27, 2025

    This is a good recipe when you want a change from regular roasted Brussels sprouts without too much effort. Next time I would NOT cook the lemon peel in the skillet. I'd just toss it in with the walnuts and toss as is

• Collard greens with sesame-miso cream

  • emilycaj on December 16, 2025

    Delicious, though a little more time consuming than my usual weeknight vegetable side dishes. I just mixed the miso cream into the pot at the end rather than drizzle it on top.

  • jeannette_8sseqb on April 06, 2026

    I only had about half the amount of greens it called for, so I halved everything else too. Came out delicious! I think I’m supposed to have two servings here, but I’m eating them all. ??

  • lindsfisch on May 03, 2026

    Had about 12oz of collards but made the full recipe of sauce. Liked the sauciness of that ratio

• Heirloom tomato salad with ricotta & chile oil

  • Meags on September 10, 2025

    This was really great! I used our garden tomatoes (pineapple, Paul Robeson and black cherry). I did a lazy version of the chili oil, which was surely not as good as the recipe but worked. Very flavorful and still good the next day!

• Shaved carrot salad with pickled shallots & fresh herbs

  • Meags on September 01, 2025

    Delicious! Eric really liked it. I used white wine vinegar with onion. I used parsley, mint and basil.

• Spicy, crunchy kale salad with preserved lemon vinaigrette

  • Meags on December 28, 2024

    Delicious! I didn't have preserved lemons on hand, so made the dressing with fresh as she explained how. This is fantastic as a side salad. Would also be great as a main course with some chickpeas.

• Creamy & crunchy beet salad with crispy fennel crumbs

  • VineTomato on July 28, 2025

    Wonderful and healthy salad - made with yellow beets and would love to try it with red beets. Served with garlic, lemon and chilli butterbeans on the side and it was a great pairing.

• Garlicky asparagus & beans with lemon-infused olive oil

  • Meags on May 18, 2025

    Really delicious! Easy to put together. We had as a side dish, but would make a great lunch salad. Esp with a nice slice of tasty bread

• Glazed torn beets with pistachio butter & mint

  • Meags on September 01, 2025

    That was delicious! And I don't care for beets ordinarily. The combo of the beets, pistachio butter and lentils makes it perfect!

• Buttery charred cabbage in spiced tomatoes with tahini

  • freshbread on November 18, 2025

    This was deeply flavored and satisfying—especially considering the modest effort required. The instructions are carefully written; followed exactly, they produced an excellent dish I’ll think of the next time I come across some good local cabbage. Note: there’s an online version of this recipe at plantbasednews.org.

  • Meags on December 21, 2025

    Delicious! I used red pepper flakes and pomegranate tahini. It's got a lot of depth of flavor. We expected it to be good, but it was surprising how good it was. Used the wildly crunchy cornmeal beans with it too

• Maple-roasted squash & chickpeas with mint-pistachio pesto

  • Reebeeki on May 11, 2026

    Really good and easy to make

• Baingan bharta

  • Meags on January 08, 2025

    Wow!! This is fantastic and has so much flavor! I used half a serrano since Eric was eating it. It has several ingredients, but it isn't difficult to put together. In fact a lot of the chopping and such can be done while the eggplant cooks. Then the bharta can be made while you finish cooking and chopping the eggplant.

• "Cream"-braised leeks with crispy bits

  • hbakke on October 17, 2024

    So delicious! This was such a flavorful and relatively easy dinner. Will definitely repeat.

  • Meags on November 12, 2024

    This was delicious! If you told me as a kid I'd be eating leeks as a main course, first I'd have asked what leeks were. Then I'd say, nope. If you told 20-30 year old me I'd be eating leeks as a main. I'd ask if I was also having 7 side dishes to supplement. Nope. This dish is enough. It is rich and delicious and comforting. It comes together pretty easily. I used dried thyme instead of fresh sprigs and I didn't have any lemon zest. But, fantastic! Will def be making again!

• Crispy leek tops

  • hbakke on October 17, 2024

    These were an excellent use of something that typically ends up in the compost. A little crispy and chewy with a nice leek flavor.

• Braised carrots & chickpeas with dill gremolata

  • Meags on December 23, 2024

    This is fantastic! Lots of umami flavor. I used ground cumin and ground coriander. I used full amount of red pepper flakes. I braised it in the oven for 45 minutes. I used 2 t dill weed for the 1/2 fresh dill. It is easily put together and most of the time is taken in the oven hands off.

  • justine_0m1c9h on April 24, 2026

    Delicious and really easy to make.

• Scrambled shakshuka

  • helene_ti6d40 on March 01, 2026

    Very nice. I used only 1 tbspn harissa as it is a very spicy Tunisian brand. Also finished off the recipe of the hob. Would definitely make again

• Eggy tofu scramble

  • spvla on January 18, 2026

    Love this recipe! I used super firm, tofu and the texture came out perfect. I also swapped the spices here for the spices from the masala baked tofu. Whisked those spices with the milk before adding, and it worked perfectly. ??

• Spicy noodle stir-fry with salt & pepper tofu

  • ravenbrockman on March 29, 2026

    Made this recipe twice, it’s yummy. My toddler loved it. The five spice tofu with the stir fry sauce is a delicious combo. You can use any veg, it’s versatile.

• Malaysian curry noodle soup

  • katiesue28 on November 12, 2024

    Unfortunately this was a bit bland for me. I zhuzhed it up a bit with some chili crisp oil, lots of lime, and more salt, but it still was missing a bit of umami. I wonder if more nuts or nutritional yeast in the laksa paste could help? Overall a quick and healthy meal, but be prepared to do some tweaks.

• Vietnamese rice noodle bowls with crispy tofu & mushrooms

  • Meags on April 20, 2025

    This is fantastic! Great fresh flavor, complex taste with easy assembly. Definitely making again!

  • AmomentOfMusic on September 15, 2025

    Used this as a basis for making a rice bowl instead of noodles with a simplified salad and a couple of subs (no agave, so just did a mix of maple syrup + white sugar; subbed some umeboshi infused balsamic instead of the paste). The results were delicious! Very aromatic, especially with the herbs. Tofu and mushrooms were a highlight.

• Thai red curry with tofu

  • msl521 on June 24, 2025

    Even though I made a bunch of swaps (tempeh, different veggies, yellow curry paste, lemon juice...), this was so good. So what if I have 2 quarts left over because my kids would only eat the rice? I'll make more rice and devour the rest of the curry happily!

• Velvety white bean & tomato stew

  • crandall57 on January 21, 2025

    This is a great stew. We will make this again. It makes a lot, so we froze the leftovers. I used Nom Nom Paleo's magic mushroom powder.

  • sierra_z5fowh on May 16, 2026

    Very tasty, hearty, healthy meal full of flavor! I loved prepping it at the beginning of the week and eating it for lunch at work with a side of toasted bread. The notes and information in this book are so helpful, definitely listen about using better ingredients, it makes a difference! Though i do think you can swap certain things if you’re missing something, i.e. using different white beans if you can’t find navy. Not the simplest meal, but certainly not the hardest, it requires more effort than I would say an average soup/stew does (it’s not just “throw everything in a pot for a few hours”) but it’s not as intensive as other meals like Shepard’s pie, I would say it is mild-medium effort. But the more you make it, the easier it gets, and having multiple meals prepped for the week that feel gourmet is worth a little extra effort on prep day. Even my meat-loving husband liked this recipe! Just be careful not to make it too acidic, I felt this depended a lot on the canned tomatoes I purchased. Overall I was obsessed with this recipe for months, 10/10 would recommend!

• My favorite dal tadka

  • AmomentOfMusic on August 01, 2025

    I've made many different dal recipes and this was among my favorites. I was pleasantly surprised by the late addition of the tomatoes as I thought they would come off as too acidic but actually it adds a nice freshness to the dish. Would definitely recommend.

  • NoaBC on November 07, 2025

    I don't think this is a great dal. It's fine - I've made it twice - but there are better recipes out there (Madhur Jaffrey, Meera Sodha). Don't think I'll bother again.

• Lemony pasta with sausage & broccoli

  • Meags on March 13, 2025

    Fantastic! Really delicious and several flavors that combine for a real burst!

  • manifestoflove on March 19, 2026

    this was nice but lacked a creamy element to offset the lemon and broccoli combination. someone at the table noted that it vaguely tasted like sauerkraut (not in a good way) and i agreed. will add a little vegan cream next time, and some more black pepper

• Oven-baked polenta with tomatoes & white beans

  • Meags on October 11, 2024

    Wow! This is a fantastic dish! Not only is it wonderful as a whole, each component is outstanding on its own! Baking the polenta makes it so easy. Love this dish. "Restaurant level dish" according to Eric.

  • ravenbrockman on November 12, 2025

    Was not a big fan of polenta until now. It’s really good! The only thing was - I had more polenta than beans. Will double the beans next time. Definitely will be making again!

• The sexy skillet lasagna

  • Tubathecuba on January 26, 2026

    This was truly delicious. A quintessential lasagna with excellent flavor balance and great structure/texture. I did use Nisha's red sauce recipe, which was delicious, but I think this would be great with a jarred sauce if time is short (just make sure to dilute with some water so the noodles get cooked through). Cooked it according to the recipe exactly, including the 10 minute rest afterward baking. I used Abbott italian sausage crumbles, which I was worried would get mushy, but no issues there. I do think this would be great also with seasoned mushrooms and/or zucchini in place of sausage for something for veg-heavy.

• Loaded mushroom shawarma flatbreads

  • crandall57 on March 14, 2026

    This was tasty, but I'm not sure I'd make it again. The mushrooms were nice and meaty. We served them with gluten free naan from The Loopy Whisk.

• Dark chocolate mousse with raspberry compote

  • breakthroughc on May 19, 2026

    This is the first recipe from this book I’ve been disappointed in. It is dense and too intense in the chocolate. It is also creates a huge mess. The instructions say to cool the melted chocolate to room temperature and if you do you can’t get it out of the bowl. It was so stodgy in the blender it was hard to get out and impossible to get into servings dishes neatly. I only got 4 servings, but I had a serving all over me and the kitchen and a serving I couldn’t get out of the blender. My Breville blender cleans like a champ and it took several clean cycles to get it clean. I’ll never make this again.

• Miso butter-seared king oyster scallops

  • morgan_33dwvk on June 02, 2026

    Absolutely delicious. And relatively simple to make, most of the time was for the mushrooms to marinate. Served with a simple white wine risotto. Big hit with everyone.

• Simple flatbread

  • morgan_33dwvk on June 02, 2026

    Tasty enough but did not turn out as expected. They puffed up and looked good but a store bought pita would have been better. Won’t make again.