Notes about Recipes in this book

• Kimchi and tomato spaghetti

  • alicevegan on October 07, 2024

    It was good but not saucy enough for my taste, might try doubling the sauce:pasta ratio next time.

• Marmite risotto with tomato and crispy chilli butter

  • katmagdunn on November 18, 2024

    This is brilliant! A genius hack and the whole thing is extremely umami. To be honest I make my risotto in the oven and it's just as good, but the marmitey note (it's not strong just makes the whole thing umami) is a great tip

• Baked butter paneer

  • katmagdunn on November 18, 2024

    This is amazing, rich and saucy and tangy. It's also very low key and easy to make ... as long as you have a very well stocked spice drawer. I only found fenugreek seeds rather than dried leaves and that worked fine. Keep the pantry bits on hand and buy the dairy and some fresh naan and you can easily make after work for friends.

  • Lepa on May 14, 2025

    This didn't work out for me at all. The paneer burned during the initial roasting stage and only got more hard and burnt while it cooked in the sauce. Going forward I will stick with recipes that are cooked on the stovetop. If you do make this, be sure to use a small dish as the tomatoes won't cover the paneer if you use a sheet pan as suggested in the recipe. That is probably one reason my end result was so burnt.

  • PBBrownie on June 12, 2025

    Thoroughly enjoyed, especially because most of this recipe was hands-off. I did half tofu and half paneer and it was great (although the paneer is tastier). Also skipped the kasoori methi but will be excited to procure it and try adding it next time.

  • Apollonia on December 04, 2025

    Loved this. I don't think it's necessarily easier than stovetop, but we thought baking the paneer in marinade gave it some extra oomph. Kasoori methi was a nice touch. Portions are not huge, but the dish is rich, so it's fine. I served with paratha, but will probably do rice in the future. Don't use a sheet pan; you need a deep dish. I used the Staub brasier, and it was perfect.

  • ldebuys on January 01, 2026

    This was amaaaazing! I did wish I'd used tomato sauce or blitzed the chopped tomatoes a bit to achieve a saucier result. Will definitely make again though!

  • vanessa_abafl8 on March 06, 2026

    Made with the quick flatbread!

  • Anjackson1003 on March 29, 2026

    Loveddddd the overall simplicity of this recipe for the results. Definitely took a while for cooking but given how hands off the prep was we had zero complaints. We’ll make again for sure but I’d probably bulk it up a bit more with some veggies or chickpeas. Served with brown rice and naan.

• Miso butter greens pasta

  • Boffcat on August 20, 2024

    Tasty, and simple. The portions were absolutely huge, though; I'd cut down the pasta next time!

  • ALawson25 on September 05, 2024

    Agree that the portions were too much. The recipe was yummy though, even though I forgot the broccoli it was good and would be better with

  • hashi on June 01, 2025

    This sauce is so good and flexible enough that you can easily switch-up the vegetables in it. I mixed the leftover sauce into a frittata.

  • sophie_lfm61y on March 31, 2026

    This was so easy and quick to make. Loved the addition of the fennel and red pepper flakes (I used Aleppo) it was subtle but added a nice complexity to a pretty simple dish. I used 12oz of pasta and it was perfect

  • AmomentOfMusic on May 21, 2026

    This is a recipe that had already entered our rotations after its appearance in Sodha's Guardia column. It is easy to make, full of green vegetables and delicious. What more could you want? We have made it with Kale rather than cavolo nero. I have found that the sauce is quite forgiving re: the proportion of broccoli vs kale so don't stress about measuring exactly. Sauce will keep in the fridge for about a week.

• 18-carat laksa

  • hashi on December 29, 2025

    Delicious and warming. Subtle until you get a bite with the bean sprouts and Thai basil. I used less water and might add more lemongrass next time. A shot of fish sauce could be nice.

  • jd_z77v3u on January 23, 2026

    this was delicious. In the future I will sub tofu instead of the tofu puffs bc I didn't really like them, but that is a matter of taste. I think if you can't find the tofu puffs and still want to make this, you could just add some silken tofu at the end and it would be just as good

• No-cook salad with tomatoes, chickpeas and rose harissa

  • Astrid5555 on June 07, 2025

    Have made this salad at least ten times with different beans and vegetables already. Lovely summer salad for a light main (add feta or mozzarella) or a side.

• Sticky mango and lime paneer naans

  • ALawson25 on September 05, 2024

    The paneer itself was pretty tasty but I didn’t enjoy it in the flatbread. Maybe better as a screwer or something else

  • aeybkme on September 10, 2024

    I added lime to the cabbage. The paneer is very sweet so I think something acidic is required to cut through it.

  • katmagdunn on October 24, 2024

    Brilliant, and so easy; you can do the paneer in a few minutes and everything else is just assembly. Will benefit from better quality flatbreads since you're not making your own (though you could)

  • PBBrownie on May 05, 2025

    Delicious! Halved the recipe for 2 and only used 6 oz of paneer (that was the amount that came in the block) which was more than enough.

  • elherman on February 19, 2026

    We really liked this! Straightforward and pantry-friendly due to the mango chutney (vs fresh mango). Would sub cubed tofu next time bc cheaper, also used potato starch instead of chickpea flour and used flour tortillas instead of naan

• Aubergines roasted in satay sauce

  • Boffcat on August 20, 2024

    This was good - although given the number of ingredients in the sauce, it perhaps didn't taste as complex as you might expect; peanut was very much the sole dominant note.

  • RCL on March 13, 2025

    I enjoyed this, the sauce was nice although I would agree with the other comment that it wasn't hugely complex. I would make again but maybe fry off aubergines or pair with some grilled chicken.

• Aubergine, green bean and tofu pad krapow

  • hbakke on August 28, 2024

    I used basil in place of holy basil, but otherwise followed the recipe. This was a simple, weeknight recipe that we served with a side of brown rice.

  • Astrid5555 on September 21, 2024

    I usually don‘t like green beans, but I am always looking for a recipe to convince me otherwise - and this is it for me! Absolutely delicious with a perfect sauce. The only thing I changed was that I roasted my green beans for 20 minutes instead of the 10 mentioned in the recipe. A keeper!

  • mooo42 on July 17, 2025

    Can split across two sheet pans and roast tofu with eggplant to save fuss of frying.

  • jamesjc96 on February 13, 2026

    Sticky, spicy, delicious, although the crispy tofu does go a bit leathery if you’re having for leftovers.

• Shandong's treasures

  • msl521 on October 07, 2025

    The end result of this was pretty good. The cooking times for the potatoes and eggplant were pretty far off. The potatoes needed closer to 18 minutes. The eggplant took longer than just me using more than the recipe called for.

• Nam jim aubergine salad with wild rice

  • aeybkme on August 26, 2024

    Great dressing but I preferred this served warm. It would benefit from some chopped peanuts on top for crunch. Overall, delicious!

  • jd_z77v3u on January 23, 2026

    10/10, a delicious and easy way to eat a lot of veg

• Miso aubergines with salt and vinegar cavolo nero

  • soval96 on January 06, 2025

    A new favourite. I made the miso butter sauce and cooked my aubergine fresh each day i fancied it.

  • paulabee on June 09, 2025

    super easy and delicious way to prepare eggplant. excellent. (I didn't make the kale component but will do so next time I have it...)

  • Boffcat on September 25, 2025

    The aubergines were lovely - I found the cavolo nero to be quite a random addition; it went fine with the aubergine but I wouldn't bother making it again.

  • jd_z77v3u on January 29, 2026

    this was, unsurprisingly, insanely delicious. meera sodha has a way with eggplant; every recipe I've tried from her has been outstanding. I didn't think the kale was particularly special, and next time will probably skip it and serve this with some tofu.

• Baked aubergines, chickpeas and tomatoes

  • ALawson25 on October 05, 2024

    This was easy and very little washing up, but I would add more of the urfa chilli to increase the flavour next time

  • SesJB on July 05, 2025

    Delicious, was short of oven space so mixed everything up and cooked on roast in the air fryer for 18 mins. So good on toast for a quick lunch.

  • jd_z77v3u on January 23, 2026

    really delicious, and feels very luxurious considering it's a big pile of veggies. I used a lot less olive oil, but i'm sure it would be even more delicious if you used the full amount

  • et12 on March 31, 2026

    Tasty and loved how hands off this dish was.

• Roast aubergine with silken tofu, tahini and crispy chilli

  • paulabee on June 09, 2025

    would make again! really nice. the small amount of tahini adds a surprising creaminess to the ginger/chile/scallion oil. I don't find that these dishes make the best leftovers (i.e. when you've poured the oil over the veg/tofu), so next time I would hold some of the oil back and only dress what I can eat in the one meal.

  • Boffcat on September 25, 2025

    Good, but I might prefer to serve the aubergine and tofu with a less oily sauce (eg a tahini and miso dressing).

  • jd_z77v3u on January 23, 2026

    this was super yummy. I had never tried warm silken tofu dishes, and I loved it so much

• Broccoli spaghetti with zhoug

  • AnitaNgaire on August 27, 2024

    I made this with red lentil pasta instead of wheat spaghetti; it was delicious and I think benefitted from the change.

  • Astrid5555 on November 17, 2024

    While I love roasted broccoli I just don‘t like broccoli made any other way. This had quite a dry mouthfeel to it. Was ok, but nothing special

• Whole roast cauliflower pilaf with almonds and pistachios

  • ALawson25 on October 07, 2024

    This was my favourite recipe from the book so far, followed the instructions exactly and it was delicious and pretty easy. The only thing I added were some pomegranate seeds. My guests also loved it and it was filling enough without sides for a dinner.

  • clairehansford on April 21, 2025

    Also online. https://www.theguardian.com/food/2022/dec/03/meera-sodha-vegan-recipe-whole-roast-cauliflower-nut-pilaf

• Gujarati potato and cabbage curry

  • gamulholland on August 23, 2024

    I went overboard on the cabbage and potatoes and yet this was still flavorful and good. The potatoes definitely took longer than 15 minutes— closer to 25 or 30? Delicious with some garlic naan.

  • ALawson25 on September 01, 2024

    This was fairly tasty, though I felt like I would have wanted a little bit more spice.

  • Idril on November 12, 2024

    Nice and homely - nothing spectacular but couldn’t be healthier or easier either.

  • Chefalisha on January 30, 2025

    Tasty, but agree it is nothing spectacular, just a wholesome hearty meal. We served with rice but as it is a drier curry, I think it would be better with the suggested chapatti or paratha

  • reader1trees on April 07, 2025

    I made this yesterday and used half a tin of chopped tomatoes rather than whole ones and don't think it made any difference at all. I used East End brand Deghie Mirch chilli powder which was a bit hot for my rather wimpy palate so would substitute ancho or urfa powder next time. I agree with gamulholland that the potatoes took about 25 mins but think having the large pieces provides a better dish so wouldn't suggest reducing the size of the cubes. I was very surprised at how well the white cabbage cooked down even though I shredded it with a knife rather than bother to get the mandoline out. Overall this was a very straightforward method which gave me a delicious result and made four very filling portions.

  • snackbaby on October 31, 2025

    I really enjoyed this a lot, especially with a large spoonful of yoghurt. be generous with the spices.

  • Astrid5555 on January 03, 2026

    We enjoyed this a lot, a tasty meal to use up some cabbage lingering in the fridge.

  • KateS27 on April 13, 2026

    Super yummy! I used up the rest of the corn tortillas I had made instead of making chapati, but I’ll make the chapati tomorrow for leftovers. It was good with tortillas though! I also used leftover cashew cream I had made instead of the yogurt, and I squeezed some lime over top. Looking forward to eating it again tomorrow!

  • ShayLRoss on April 21, 2026

    Excellent way to use up that last bit of cabbage sitting in the back of your fridge with good flavors, and potatoes are always a bonus.

  • Anjackson1003 on May 12, 2026

    This was relatively easy to put together for a weeknight meal. Made a pretty large serving for a family of two so also good for prepping ahead for a few nights of dinner. Served with rice and some naan but the chapti would’ve been better because the curry was pretty dense with denser naan. Also added a handful of raisins to my serving to add a pop of sweetness.

• Sprout and chilli peanut noodles

  • WandaA on December 06, 2024

    Both of us are acrtually Brussels sprouts haters but this recipe is fantastic. Easy to prepare and the chili oil brings everything together. Used some more vegetables but this was delicious. Will be making this again!

• Tenderstem broccoli, tofu and kimchi stew

  • halfchefc on April 05, 2026

    Just alright! Definitely needs the salt at the end. Easy enough for a weeknight but didn't love enough to come back to it.

• Tandoori cauliflower with coriander and cashew sauce

  • DeborahG on January 15, 2025

    This was delicious. The tandoori marinade, green sauce and pickled onions can all be done in advance, and the cauliflower can then be covered in the marinade jus5 before oven roasting. Overall it was quick, easy and delicious.

  • amanda_81onpd on March 12, 2026

    This was good but I'm not sure if it was worth the amount of work/effort put into it.

• Seven treasures rice cake

  • jamesjc96 on February 18, 2026

    This makes for a pretty spectacular centrepiece and the taste of the sticky rice filling backs up the looks. Would definitely recommend getting a larger cabbage if you can, just about made it with a smaller one but it wasn’t the prettiest.

• Drunken noodles

  • ALawson25 on October 09, 2024

    This is one of those great recipes that is more than the sum of its parts. It didn't have many ingredients but it was delicious and a very quick and easy midweek meal. Really worth sourcing the Thai basil for it. Online: https://www.theguardian.com/food/2019/dec/28/meera-sodha-vegan-recipe-drunken-noodles-radicchio-tenderstem-broccoli-tofu

  • katmagdunn on October 24, 2024

    didn't love this, but think the brand of tamarind sauce we used was too harsh. Make sure you use a sweeter, milder tamarind sauce, often marked as South East Asian rather than Indian/or South Asian.

  • katmagdunn on October 24, 2024

    didn't love this, but think the brand of tamarind sauce we used was too harsh. Make sure you use a sweeter, milder tamarind sauce, often marked as South East Asian rather than Indian/or South Asian.

  • apw2020 on July 23, 2025

    Wasn't a fan. Much too salty with so many tablespoons of dark soy sauce, and too little sweetness to balance it.

• Tofu, coconut and green bean curry

  • aeybkme on September 21, 2024

    Very easy and surprisingly tasty considering it doesn't have many ingredients. I used more Thai basil than stated.

  • breadenthusiast on September 01, 2025

    Easy and quick recipe. It's alright/fine but I don't think I'll make it again.

• Rojak salad with avocado, tofu and tamarind

  • aeybkme on September 02, 2024

    Delicious, loved the crunchy cabbage and tofu!

• Sichuan green beans with minced tofu

  • Apollonia on September 29, 2024

    Really delicious, although next time I will mince my tofu and mushrooms separately. By the time my mushrooms were small enough, the tofu was basically a paste, giving the whole thing an unfortunate cat food appearance and texture. But it tasted great (use spicy chilies!), and I will definitely make again with the above change.

• Tahini banana bread

  • reader1trees on August 30, 2024

    This has been an absolute winner with everyone who has tasted it when I've taken it to gatherings. The texture and flavour are perfect, you get a lovely moist dense cake which is delicious on its own or spread with butter/vegan spread. I find the raw mixture completely fills my 2lb loaf pan, which was a bit worrying the first time I made it, but it hardly rises at all in the oven so there's no danger of it overflowing your tin. Highly recommended for confounding those who think that gluten free and/or vegan cakes won't taste delicious.

  • Lepa on October 16, 2025

    I found this recipe when I had the urge to bake late-night banana bread and discovered I was out of eggs. Fortunately, this is really good. While healthy, it also has a satisfying, rich flavor. I used regular milk because that's what I had. It was lovely with a thick smear of butter this morning.

  • Katie on January 19, 2026

    As a non-vegan gluten eater it’s probably not fair to judge, but though it was good enough, I didn’t love it. I wondered if the buckwheat flour I had was darker. It also felt like it could use more oil. Also, I completely adore this book, but it isn’t a baking book, and that comes through in a recipe like this. It really could’ve used weight measurements for instance, for try ingredients and “3/4 cup + 5 tsp milk” which felt like maybe a translation from mL with too much precision (who wants to measure 5 tsp milk??).

• Tomato and tofu stir-fry with sesame rice

  • aeybkme on September 11, 2024

    This is tasty but I do prefer the original egg and tomato version. It's a good vegan alternative but definitely add some chilli oil on top!

  • jamesjc96 on March 01, 2026

    Went well with the soy cured egg yolk from the back of the book

• Malaysian dal curry

  • aeybkme on September 15, 2024

    Delicious! Don't skip the crispy chilli oil.

  • Plot128 on March 31, 2025

    Followed recipe pretty closely and turned out great!

  • christineakiyoshi on April 27, 2025

    Delicious! Very flavorful. I was worried that the coconut milk would make it too heavy but it was very good. 5 stars

  • Apollonia on January 09, 2026

    Superb. Very filling and hearty with the coconut milk, and like everyone else, was very glad to have the chili crisp.

  • et12 on February 08, 2026

    I thought this was so lovely and tasty, especially for something made entirely out of store cupboard ingredients. Made with the ‘quick paratha’ recipe on page 190. Such a good way to use left over puff pastry scraps!

  • Whatiatefortea on January 01, 2026

    Really tasty. Changed the carrot for sweet potato and it worked v well. Whole family loved it. Agree with other comments that the chilli oil is essential.

  • jd_z77v3u on January 23, 2026

    Feels very special/fancy for a dal recipe. absolutely delicious

  • Hiker010 on February 06, 2026

    Fine, but not as good as the urad dal I've made. Used a little less than 1 tsp chili powder + a bit more than 1 tsp paprika as substitute for Kashmiri chili powder. 1 tsp salt Full fat coconut milk 2 tsp tamarind concentrate

  • kathryn_a27piv on January 25, 2026

    Have made this a few times now and really love it

• Chilli paneer, Korean style

  • aeybkme on September 19, 2024

    A nice variation on the chilli tofu in East. Although obviously not vegan!

  • et12 on August 30, 2025

    This was a really nice combination of flavours. Really comforting dish. My greens didn’t get as tender as I would have liked, would probably cook them with the lid on the pan next time.

• Malabar Hill eggs with tomato chutney

  • Eleanorconroy on September 23, 2024

    This was nice, but I was glad I only used one garlic clove in the chutney instead of 3 - it was pretty garlicky!

• Chickpea and potato curry with quick paratha

  • ALawson25 on September 24, 2024

    Quite nice, spicy but was overpowered by the lime leaves, I might try it again with less of them.

  • Boffcat on January 06, 2025

    We really liked this (even, to my amazement, both young daughters). Next time I would reduce the sambal oelek slightly as it was a bit overly spicy (and I say that as a spice lover), and I'd increase the potatoes. The parathas made from puff pastry work uncannily well.

  • Chefalisha on April 05, 2025

    Delicious and easy! Lime leaves quite dominant giving it a bit of a Thai or Indonesian vibe. I bought parathas so can’t comment on this,

  • Lepa on May 08, 2025

    Like others, we found this delicious but also a bit heavy on the limes. I might add a bit less next time and also cut the potatoes smaller, as they weren't quite cooked through even after I cooked the curry an additional 10 minutes. We bought frozen parathas and they were delicious with the curry.

  • PBBrownie on May 17, 2025

    Another good recipe! I used dried makrut lime leaves because that was all I could find. Based on some of the reviews, I used only three in the curry paste and didn't add any as garnishes. I think the level of flavor was just about right.

  • katmagdunn on December 30, 2025

    Quick and really easy! I just buy the paratha…

• Fennel and dill dal

  • Apollonia on October 03, 2024

    I'm on a real dal kick lately, and this is one of the best I've tried recently. The fennel and dill were so nice here. It's not something I've had before in dal, and I loved it.

  • Boffcat on October 13, 2024

    We really enjoyed this; it was pleasantly distinctive.

  • snackbaby on October 31, 2025

    I felt like my fennel was really flavourless, but as a consequence I was quite underwhelmed by this. (but still: it's dal, it's still a nice meal)

  • jd_z77v3u on January 23, 2026

    You can literally never go wrong with a Meera Sodha dal recipe, I think

• Celery, saffron and white bean stew

  • ALawson25 on October 05, 2024

    This didn't have the flavour I was hoping for- saffron didn't come through for me and it took longer than described to get the celery tender. Not a disaster but overall I wouldn't make this recipe again.

  • Lilydanvers on January 27, 2025

    Better bean substitution is white beans or kidney beans. Recipe is also incomplete as a lemon is also required. Also would be nice to know that a regular portion of parsley is not sufficient.. book says 100g

  • katewalton on June 03, 2026

    Good but would only make again as a way to use up celery.

• Kiri hodi with butternut squash

  • Astrid5555 on November 17, 2024

    Made this only because I had some butternut squash that needed using up, did not have high expectations, boy was I wrong. Excellent!

  • belljaf on January 29, 2026

    Made with a crown prince pumpkin. Tasty but a little sweet

• Cereal milk ice-cream sandwiches

  • sarahj22 on December 31, 2024

    This recipe probably wouldn't have called out to me as one to try, but my friend made it for us and it was absolutely delicious. It really does taste like the leftover milk in cereal, but in a beautiful, refined way. Although there are various stages (allowing the mixture to freeze etc) she said it wasn't too complicated overall. She made it with normal coconut oil and we all really liked the subtle undertone of coconut.

• Matar paneer

  • katmagdunn on January 02, 2025

    This is lovely and quite light; it stays very saucy rather than thick so if you prefer it more sauce like I'd cut out a lot of the extra water she suggests using. It also takes a bit longer than you'd think but isn't complicated; you also don't NEED the charred tomatoes.

  • DeborahG on January 15, 2025

    Another fabulous straightforward recipe from this lovely book. My photo has more sauce than the book illustration but this is because my paneer pack was only 300g rather than the specified 500g. But 300g would still have fed 4 people. I loved the mangetout coupled with frozen peas and I think the charred tomatoes added another dimension. I’ll be making this on repeat. Bright and fresh, delicious.

  • Deja1 on February 25, 2025

    Delicious! The cooking time was a bit longer than I expected but the process was very easy. Served with yoghurt sauce, kachumber salad, rice, tandoori chicken and papadum.

  • selena__rhea on March 05, 2025

    Came together quickly. I did add more liquid near the end but probably because I used a 14” pan. The two types of peas and tomatoes make this an interesting curry and the cashew cream was well worth the effort. Loved it!

  • ethacher on January 28, 2026

    Quite tasty! I did it with paneer and it had a very rich comfort food feel. I also made it a full day ahead and reheated it, which worked just fine. Doing it again for just us I'd probably do tofu and cashew butter instead of freshly made cashew cream.

• Squash, cashew and tamarind curry

  • snackbaby on January 03, 2025

    does stay fairly soupy despite the addition of cashews, but a lovely, bold meal nevertheless. added some tofu.

  • shelbstirr on May 02, 2026

    Sadly not my favorite. If I were to make again, cook the curry paste a lot longer (still had raw shallot flavor), and omit the fish sauce. Blend the cashews more thoroughly. I did do one less cup of water and liked the consistency.

• Haggis keema with tattie rotis

  • john18000 on January 25, 2025

    I was quite sceptical about this recipe but shouldn't have been, it's very good! The tattie scones were very easy and tasted great. The spiced veggie haggis was good - I thought this might be too much mint, but it was all very balanced, not too spicy, not minty, just very tasty. The whole dish was very soft (much as haggis, neeps and tatties is). For a bit of crunch, might do a raita next time to have alongside.

• Lebanese green beans and vermicelli rice

  • lanadelrapid on February 09, 2025

    So simple but really tasty - served leftover beans with crusty bread + hommus.

• Taipei crispy pancakes with Gruyère and kimchi

  • sarahj22 on February 23, 2025

    My friend made these as part of a spread and they were delicious. She mentioned it helps to have asbestos hands to roll the pancakes. She made them in advance and we reheated them in the air fryer. I'm looking forward to trying making them too.

  • katmagdunn on December 19, 2025

    These are a bit of a faff and unashamedly greasy…. But they’re truly delicious!!!!!

• Celery and shiitake congee

  • lanadelrapid on February 26, 2025

    Loved this recipe - didn't have jasmine rice so subbed Japanese short grain and worked just as well.

• Pakistani-style aloo palak

  • Astrid5555 on March 07, 2025

    First recipe from this book I found just ok, not to be repeated.

  • Boffcat on September 25, 2025

    Excellent and popular.

• Vodka gochujang pasta

  • slouj on April 16, 2025

    Delicious recipe - quick and simple to make but the sauce tastes surprisingly complex given the short ingredient list. The resulting dish is quite saucy - which is no bad thing as far as I’m concerned, but if you like a drier dish you may wish to have it across more pasta.

  • lilyswilson on January 10, 2026

    Needs way more than 8 mins to properly cook the onions. I doubled that and they were still a bit hard. I used canned diced tomatoes and I would try puréed tomatoes next time. The sauce was a little thin even though I put the full amount of heavy cream in. Overall I just prefer Skyler Bouchard’s spicy vodka pasta and will probably make that next time.

  • ChefsMilson on December 14, 2025

    Best vodka pasta we've made so far

• Lentil soup with harissa and preserved lemon

  • Apollonia on September 13, 2025

    Great weeknight lentil soup. Easy and fresh. I would increase the harissa next time.

  • hashi on June 01, 2025

    This is the soup that keeps on giving. It’s really delicious on the day it’s made and the one after and will definitely go into rotation.

• Hasselback celeriac with miso and red onion salad

  • Apollonia on November 28, 2025

    Absolutely fabulous. I was pretty sure while making this that it would be kind of vegetarian dinner that my family only tolerates, but happily I was wrong, and this was a big hit. The long roast and miso glaze really bring something out of the celeriac I didn't know it had, and the onion salad is just perfect on top. Next time I'll make less tahini sauce (it's lovely on the dish, the recipe just makes too much for our tastes) and maybe a bit more onion since we liked it so much. A+!

• Butter beans in salsa verde

  • monicahorridge on September 05, 2025

    So much more delicious than I was expecting! Definitely will make this on repeat. Used tinned beans but will use jarred next time to make it even tastier. We had it with some fried halloumi on the side.

  • ldebuys on May 07, 2026

    Pressure cooked a pound of large white limas from Rancho Gordo a day or two ago and used a portion for this. Agree with the other commenter, this was way more delicious than I was expecting, very fresh and light tasting. So quick and delicious!

• Cheddar and gochujang cornbread

  • Kattancock on March 25, 2026

    Really nice flavours. Wish the Canadian (American, sigh) version of the book had weight measures instead of volume. I baked mine in a cast iron pan and it was even slightly overdone at 20 mins.

  • et12 on March 09, 2026

    Delicious! What a great combination of flavours and textures. I served it with avocado and sour cream which really helps balance the dish.

  • Anjackson1003 on March 02, 2026

    This was just lovely. Surprisingly filling when served with the suggested fried egg, avocado, and sour cream. The cornbread has a really nice kick to it on its own. The vinegar-y corn salad was a great balance. Would definitely make again!

• Carrot falafel with pickled onions

  • corylavell on May 22, 2026

    Made tons, a bit much for my elderly and bijou little food processor - blended in batches. Much better than I was expecting for a baked falafel, will make again.

  • mooo42 on July 28, 2025

    Watch carefully, I overbaked mine and they were quite dry.

  • NicoleBrown on August 04, 2025

    Very good! I love that they have a little bit of a kick to them. We did used canned chickpeas. Everything turned out fine. Skipped all/any use of olive oil. Baked the falafel on a cookie sheet with a wire grid that fit on top so air flow/heat could bake all sides. Super easy and delicious! Will repeat!

  • eclairea on April 20, 2026

    Absolutely delicious, would definitely make these again.

  • britty_3iqad6 on May 21, 2026

    22 minutes was too long for the bake but this is super cool! Easier than it looks save for the 24 hr chickpea soak

  • mel_w8rmgp on April 16, 2026

    Delicious but really spicy - would put 1 tsp chilli flakes next time! Used air fryer and they worked well.

• Sesame and lime tenderstem

  • paulabee on June 09, 2025

    I used broccolini, super easy side, nice way to add greens to an Asian-flavored spread if they're not already featured. The recipe calls for blanching 5.5 to 6 minutes, I did 4.5ish and they were still a bit overly soft for my taste, would do 3 minutes in the future for a bit of snap/crunch. (just personal preference, not a deficiency of the recipe)

• Simple tomato dal

  • hashi on July 08, 2025

    Easy recipe with great flavor. This is going on repeat!

  • mooo42 on September 05, 2025

    Used ghee instead of oil. Really great.

• Green tea rice with sake vegetables

  • hashi on June 01, 2025

    I liked the green tea rice a lot and thought the vegetables were just ok. I don’t think that’s a fault of the recipe…I’m not a huge fan of some types of steamed vegetables and would probably cook them on a higher heat (for more crunch) next time.

• Shiitake rice with chilli pecan oil

  • hashi on June 04, 2025

    Delicious bowl of comfort rice that is great on its own or with the suggested oil and ginger. I like how the miso and Shaoxing rice wine add to the depth of flavor. Used brown jasmine rice and just cooked it for longer.

• Thai tomato and courgette salad

  • hashi on July 25, 2025

    Good, easy, summery salad. Make extra dressing and use it on other vegetables.

  • mooo42 on September 04, 2025

    Added some crumbled form silken tofu and fish sauce and subbed crispy fried shallot for breadcrumbs. Really tasty. Perfect for a light supper on a hot night.

• Sesame dipping sauce

  • et12 on January 19, 2026

    An ok dipping sauce. I added some chilli oil for a bit of kick.

• Thai yellow curry with green beans and potatoes

  • mooo42 on September 12, 2025

    Cut coconut milk in half and added cubed tofu. Really grind the curry paste to pulverize the lemongrass. Add lime, cilantro and Thai basil at the end.

  • ldebuys on May 05, 2026

    Very delicious! I had a bit of a tough time getting it as smooth as I would like in my blender, but the flavor was excellent. I omitted the chilis for my children's sake, but think it would have been amazing with them in.

• Black bean and onion braised tofu

  • Whatiatefortea on January 07, 2026

    No changes made - very delicious. Served with Cavelo Nero dressed with sesame oil.

  • sophie_lfm61y on March 31, 2026

    Delicious, simple, and quick. Used about 1-2tsp of chili garlic sambal in place of the red chili peppers. Cooked the tofu in the air fryer instead of pan frying which made it quicker

• Persian herb, lime and kidney bean stew

  • jamesjc96 on February 13, 2026

    Did not bother taking all the stems off the herbs, just finely chopped and it turned out very nice, reminiscent of saag curries but with an extra earthy limey taste. Going to have to find a use for all these dried limes now!

• Coconut-braised winter greens

  • vanessa_abafl8 on March 06, 2026

    I added tofu to the braise and it tasted great.

• Dinner at Shuko's

  • Gingko on January 21, 2026

    Our miso balls collapsed and so we mixed them in with the soup. At that point, I also threw in the udon. Maybe next time I’ll made it as written?

• Caramelized onion, saffron and potato pie

  • jamesjc96 on February 06, 2026

    This is very nice but a little dry, would suggest maybe doubling the onion mixture to bring a bit more moisture to the filling

  • denmar086 on February 12, 2026

    First attempt wasn't a success. Onions reduced to a very small amount and there weren't enough. I might have also "over caramelized" because the overall flavor was too smokey for me. If I attempt again, will use less spices and more onions, stopping before they are too browned.

• Oyster mushroom larb with sticky rice

  • snackbaby on January 31, 2026

    liked this, but I think I prefer it with tofu instead of the mushrooms. I also felt - but this is a texture me-thing, not a recipe thing - that I did not love frying the mushrooms only to put them back into a wet environment lol

• Iraqi white bean stew

  • denmar086 on April 25, 2026

    This was very good! I served to friends and one of them said it was as good as something you'd get at a local restaurant.

  • sophie_lfm61y on March 27, 2026

    This came together really quickly and had a good flavor. Loved the addition of the cilantro oil. Also added spinach, which was an easy addition

  • breadenthusiast on August 24, 2025

    Quick and easy recipe, the coriander-lemon oil is a nice addition (I think without it the stew would be a bit too boring).

• Borlotti beans, chopped salad and tahini

  • jd_z77v3u on January 23, 2026

    this is really freaking good. it's a fun juxtaposition of cozy beans and fresh salad, and the cinnamon is perfect

  • snackbaby on August 03, 2025

    delightful, punchy chopped salad mixing in with the warmly spiced beans is super good

• Sunday kitchari

  • jamesjc96 on March 13, 2026

    Not mindblowing but a great low effort rice and lentil staple with very little active cooking time.

• Fried tofu over tomato sambal with coconut rice

  • jd_z77v3u on January 23, 2026

    this was a lot of work but so, so delicious, and it really feels special to eat and looks impressive on the plate. I loved the coconut rice. My ancho chile powder had basically no flavor so I added regular chile powder and it worked fine

• Sesame noodles with spicy fried soya mince

  • eclairea on December 24, 2025

    This was DELICIOUS! Didn’t totally love that I used three different pans to make it, but if you do as she suggests and make some of the elements ahead of time, it will come together much faster. No regrets, though, will definitely make this again! Did not have spinach, but ate with shredded baby Napa cabbage, no dressing, as I wanted a fresh crunchy element. Sliced cucumbers would be nice with this too!

  • jamesjc96 on February 06, 2026

    Coming to the end of making every recipe in this spectacular book and this is still one of the highlights that gets requested often. Really easy, nutty, saucy and spicy with a bit of added Lao Gan Ma for good measure.

  • sophie_lfm61y on April 09, 2026

    This was so yummy, worth the three pans to make it. Perfectly creamy and spicy. My favorite preparation of TVP to date, added some minced mushrooms as well for some additional meatiness

• Spicy tofu nuggets

  • eclairea on May 25, 2026

    Loved this! Fun take on nuggets, lots of crunch, and the spicy gochujang sauce is a must.

  • ShayLRoss on April 21, 2026

    I couldn't believe I managed to have the right amount of chips in the cabinet (that I originally bought for a totally different recipe that I never did) and was able to use up my tofu and pantry items. I love this, what a fun snack!

• Tomato and lemongrass pot noodles

  • elherman on February 19, 2026

    Used yellow curry paste to sub for the lemongrass etc. Worked well, was simple and good, nothing flashy but would make again

• A big bowl of chocolate mousse

  • katmagdunn on December 20, 2025

    I made this with milk chocolate. It was a crowd pleaser and pretty inoffensive, for adults I would have stuck with dark chocolate and added some orange. But I must say, a 2.5 year old went absolutely bananas for this

• Pea and wasabi dip

  • emma_u3ftm3 on May 09, 2026

    Super easy to make. I doubled the wasabi quantity as couldn’t really taste it when sticking to quantities in recipe & for me this extra amount made it perfect. Served it with toasted pitta breads and everybody raved over it!