Notes about Recipes in this book

• Twice-cooked sweet potatoes with cilantro & tamarind

  • bendelker on May 21, 2026

    Loved the texture on this.

• Cashew queso

  • KNivia on March 20, 2026

    If you have a vitamin or other equivalent powerful blender you don’t have to soak the cashews. And we didn’t! This is a great recipe to keep around. We used the queso on the SW veggie burgers in this same cookbook and then the leftovers as queso! Delicious and I don’t even feel bad about eating it 31 weeks pregnant!

• Zucchini-apple breakfast bread

  • Churchim808 on March 23, 2025

    Turned out wonderful and definitely not too sweet. It needed a full hour in the oven and I don't have a slow oven. Don't tell Joe Yonan but I didn't have any flax meal so I did use an egg.

• Chile-glazed sweet potato & tempeh hash

  • Churchim808 on March 22, 2025

    First recipe I've made from this book and it's winner! It hits all the right notes - a little indulgent, a little healthy, sweet, salty, spicy. Looking forward to eating the leftover later this week.

  • ravenbrockman on December 13, 2025

    Really great.

• Pineapple macadamia oats

  • KNivia on March 09, 2026

    I made these as overnight oats for my week ahead! I have to say that I wish I had time to make my own nut milk, but that’s just not where I’m at in life right now. So I used my daily preferred drink milkadamia barista unsweetened instead. I also added chia seeds to mine along with toasted coconut flakes. I didn’t use agave as the sweetness from the pineapple and coconut is plenty for me. Delicious! They do last up to a week in the fridge so all can be made ahead!

• Flaky biscuits with shiitake gravy

  • KNivia on March 16, 2026

    I made only the gravy because I made a GF biscuit earlier today. I used cultured unsalted butter (as I’m not vegan) along with soy milk to make the gravy. It needed more salt and lots more freshly ground pepper but it was a really good gravy. I love that there is actually something healthy in a gravy with the shiitakes!

• Avocado basil smoothie

  • KateS27 on April 28, 2026

    Yum! I added some spinach and kale as well. Pineapple basil is such a delicious combination, and the pinch of salt is such a tasty touch!

• Smoky squash & tahini dip

  • jessncanfield on November 03, 2025

    A great alternative to hummus. Used acorn squash. Needed a fair amount of salt and lemon juice (+ zest).

• Beet ceviche

  • prkrgrant on April 15, 2025

    Bit of a miss for me. I could have messed up the technique but it just wasn't that flavorful for the amount of effort

• Lentil samosa puffs

  • Churchim808 on April 02, 2025

    Very yummy. I had plenty of lentils left over so I may get a third box of puff pastry. They are a little fussy to fill but I found that wetting two edges, sealing one side and then picking it up and to seal the other side kept the lentils from running away.

• Tomato & peach salad with rosemary-lime salt

  • joeljkp on September 02, 2025

    First recipe from this book - and OMG, this was amazing. We devoured it - like summer in a plate. We used pine nuts instead of almonds since that's what was in the pantry - only fry those for a few seconds in the oil.

  • breakthroughc on September 27, 2025

    This is an unusual combination of flavors that I really liked. My late season nectarines weren’t the best and neither were my tomatoes. I will make this next summer with peak produce and I think it will go from good to amazing. This recipe is more than the sum of the parts.

• Tomato & fig salad with smoky chile oil

  • jessncanfield on September 21, 2025

    LOVED this recipe. Used ground cumin in place of cumin seed. Definitely needs a bit of salt, but so good!

• Winter squash salad with vinegared beets & arugula

  • prkrgrant on March 04, 2025

    For how simple this is, it was quite tasty and fit nicely in as a side salad while making a main.

• Tomato-bean salad with tomato vinaigrette

  • Skamper on October 02, 2025

    Even with less than stellar end of season tomatoes, this was satisfying. Even M liked it. I made the beans (great northern) in my instant pot on Sunday, and made the vinaigrette ahead as well, putting some on the beans but reserving a couple of tablespoons to add when I threw it all together, which was then much easier on Tuesday night after work. I really liked the vinaigrette. I wasn't sure about the walnuts but M liked them. I couldn't taste the capers at all, so I'd either add more or skip them.

• Green soba noodle salad

  • Skamper on November 02, 2025

    This was fairly bland, even with extra soy sauce and .5 c chopped cilantro added. As suggested in the note, I marinated some tofu in the dressing. I made a half batch with 7 oz of matcha soba, and it made a huge amount. The flavor hadn't improved the next day, so I added some chili crisp to the leftovers.

• Black bean-sweet potato chili

  • katiesue28 on January 08, 2025

    This is a good, basic veggie chili recipe. Start with just two chipotle pepper and add more to taste; mine with three was quite spicy even for a spice-loving household. Top with a big dollop of sour cream to round out the flavors.

• Chipotle-orange pinto beans

  • breakthroughc on May 21, 2026

    I thought these were just okay. I added a package of Trader Joe’s soy chorizo which was good. They ate pretty dry over rice and I added some extra water. I will make quesadillas tomorrow out of them. I will freeze some and when I reheat will add a can of chicken broth. I think we will eat most of the leftovers, but I wouldn’t make again.

• Spice roasted tomato soup

  • KNivia on March 08, 2026

    This is probably one of the best tomato soups that I have ever made! And I love that it’s dairy free! Roasting the veggies with the spices makes all the difference in the world in the flavors! And I did not take the roasted garlic out of their skins - I have a vitamix blender and it simply pulverized them smooth. (More flavor if you ask me!) I also topped mine with a lemon infused olive oil along with all other toppings suggested + sourdough croutons. Amazing!!

• Miso polenta with peas & asparagus

  • Churchim808 on April 13, 2025

    Nice spring dish. I found the polenta method pretty easy and quick. The very best tasting polenta I’ve had.

• Everyday walnut, lentil & mushroom "red gravy"

  • ravenbrockman on December 14, 2025

    This was so good! Makes for a delicious pasta sauce, toddler approved.

• Spaghetti with melted spinach sauce

  • anu_luke20 on January 03, 2026

    This was easy and good - made with frozen chopped spinach. I added vegan parm and a little almond milk. Also amped up the lemon as that added a nice brightness.

• Soba noodles with cabbage & fried almonds

  • Churchim808 on March 31, 2025

    This was very tasty and used up a forlorn half head of cabbage sitting in my fridge. Most of the ingredients were shelf stable so it is an easy one to pull together if you don't want to go to the store. I did substitute sunflower seeds for the almonds and parsley for the cilantro. I do think the sauce was hearty enough that I could have added another vegetable or baked tofu.

  • KNivia on March 07, 2026

    This was really good besides needing some added spice. Great way to use up cabbage hanging out in the fridge. I used black rice noodles along with rice ramen noodles that were also hanging around in my pantry instead of soba. I topped mine with some chili crisp and gomasio. Fast easy dinner!

  • LilCooker on April 25, 2026

    This was delicious! I made half the recipe and added some fresh mint. I still bbed red onion for the scallions. Served with Tofu Cakes from another cookbook.

• Lasagna with cauliflower cashew Béchamel

  • PBBrownie on October 24, 2024

    This was really good. I made all of the components, too. The star was definitely the cauliflower cashew béchamel, which was super savory from the roasted garlic and miso. I would use it on other stuff, even plain pasta.

• Eggplant & artichoke pastitsio

  • cc7740 on November 22, 2024

    The flavours in the recipe worked well together, but I would deliberately under-cook the pasta next time. It's possible that my eggplants had a little too much moisture left in them after baking.

  • KNivia on March 29, 2026

    This is time consuming due to the different parts of the recipe but it is so good! My husband loves cheese so we did add some pecorino and parmigiana to the top but other than this stuck to the recipe! Delicious and plenty to actually freeze and have again on a week when you have no time to cook!

• Southwest veggie burgers

  • KNivia on March 20, 2026

    These are delicious! I love a good veggie burger but good recipes are hard to find! We doubled the recipe and froze half. So good with homemade pickled jalapeños and the cashew queso. I don’t eat burgers but my husband even said that the texture was similar to a burger!

• Cauliflower with korma-inspired sauce

  • bendelker on May 21, 2026

    Really delicious. Probably would be better as just florets. Also had to do some work with the seasoning but got it to where it needed to be and wound up great!

• Gochujang tofu with edamame-mint puree

  • Churchim808 on April 04, 2025

    If you are looking for a high protein vegan meal, this is it. I used one package of super firm tofu instead of two of extra firm and my package of edamame came to only three cups, not the required four but this is still a lot of food. The flavors are very unique to my palate but good. It did feel like a lot of work, though.

• Enchiladas master recipe

  • joeljkp on September 27, 2025

    Apparently a more traditional technique, but a bit messier to assemble than the American-style smothered-and-baked version. I used flour tortillas since I was out of corn, using the same technique.

• Red chile sauce (Enchilada rojas)

  • joeljkp on October 08, 2025

    I can't speak to the authenticity, but I'll note it uses a fantastic amount of dried chiles. The recipe calls for 20 guajillo chiles (160g), but I had to use more like 30 to get to that weight. The resulting sauce was thick and rich, as expected, it was just a bit of a project.

• Peanut sauce (Encacahuatada)

  • joeljkp on October 08, 2025

    Easy to make, though it takes quite a few dried chiles which puts it kind of in "project" category. The sauce was quite thick. I used maybe half for the enchiladas (from this book) and froze the other half for use later.

• Shiitake & white bean enchilada filling

  • joeljkp on October 08, 2025

    Satisfying, and quite easy to whip up. The companion enchiladas recipe only uses about half.

• Zucchini & black bean enchilada filling

  • breakthroughc on March 11, 2025

    I just made the filling and it was a very satisfying vegan enchilada. I used Trader Joe’s enchilada sauce and topped them with Mykonos vegan liquid mozzarella and baked in the oven. I only made a 8 x 8 pan and will freeze the remaining filling and sauce for a repeat in about a month. Solid recipe.

  • joeljkp on September 27, 2025

    Straightforward and satisfying. Filled the enchiladas and ate the extra on its own.

• Spice-rubbed eggplant with bulgur & olives

  • Churchim808 on April 06, 2025

    The recipe headnote says this is a simplified version of a Ottolenghi recipe. If this is simplified, I can’t imagine how much work the original must be.this was manageable but I would not make it during the weekday. The payoff is there! The texture and flavors are wonderful. I ate half of my meal before remembering the pomegranate molasses. It really makes the recipe so don’t forget it like I almost did.

  • Skamper on April 15, 2025

    This was fine but not special, to us.

• Trumpet mushrooms au poivre

  • PBBrownie on December 12, 2024

    This was fun to make! The sauce was really good & creamy - would try using on other vegetables or plant-based proteins.

• Whole roasted carrots with lemony tahini sauce

  • Skamper on October 02, 2025

    We both liked this, but next time I'd just roast the carrots how I usually do. The steam/roast method didn't work for me. It took much longer than stated in the recipe and I didn't think they were as delicious. I did like the tahini dressing. I made a half batch of everything and served the carrots on a bed of greens lightly dressed with lemon juice and olive oil, so I skipped the final drizzle of both.

  • prkrgrant on December 22, 2025

    Solid recipe overall and the sauce made it a make again for us.

• Agrodolce radicchio

  • MVitek on September 21, 2024

    Too sweet. I'm guessing the recipe mistakenly says to simmer the dates in the agrodolce because the plating instructions say to "spoon the agrodolche over the radicchio, then top with the dates."

• Persimmon biscuits

  • Churchim808 on March 23, 2025

    This was a great use of the back of dried persimmons I've had for going on three years. I didn't expect the taste of persimmon to come through but it's there. I only baked four of them and froze the rest. I think they will make great breakfast sandwiches with veggie sausage.

• Chickpea black pepper crackers

  • Churchim808 on April 06, 2025

    I don't know how I feel about these crackers. The edges that browned the most and the bites with a lot of salt are definitely the best ones. I will try and make them again with more black pepper, salt and a longer bake.

• Tahini ice cream

  • PBBrownie on May 29, 2025

    Finally made this recipe - couldn't find online if anyone has tried it yet! Wow, what a cool technique. My homemade oat milk got pretty thick and stretchy, which helps make an ice cream texture. But next time, I might use slightly less oats or cook it for a little less to make the base a little less gummy. The tahini flavor is strong but perfect for a tahini lover like me. I used Soom brand.

• Chocolate cinnamon tart

  • jessncanfield on November 17, 2025

    Delish! Works with a pound of silken tofu. Coconut topping didn’t work but it didn’t need it!

• Vegetable pot pie

  • prkrgrant on December 22, 2025

    Not a winner at all for us. Not sure if it's the mix of veg or what, but just wasn't worth the effort. Definitely not bad but found it kind of boring.

• Tahini hot chocolate

  • KateS27 on February 13, 2026

    Rich, creamy, and tasty! We ended up adding a little homemade cashew milk to make it a little lighter. The tahini complements the chocolate beautifully!