Notes about Recipes in this book

• Pulled leeks with pistachio cream

  • CharlottePea on June 23, 2025

    This was delicious. Used old leeks from the garden that were too chewy, but the flavour was great.

  • valderaa on February 04, 2026

    Easy and tasty. I used nf greek yogurt instead of vegan cream cheese and pistachio pesto (just ground pistachios) because that's what I had on hand. Close enough.

• Miso quinoa beetroot burgers

  • valderaa on February 09, 2026

    These are good and very pretty but taste very much like beets. For a deeper flavor, I may add mushroom or black beans next time. As is, they would be nice as falafel sized balls to accompany a salad or grain bowl.

• Warm dates with pistachios & preserved lemon

  • CharlottePea on June 23, 2025

    This was very tasty but very sweet. I think it would be a good dessert rather than a snack.

• Fridge-raid crispy pancakes

  • CharlottePea on June 23, 2025

    I found this to be very tasty and my kids liked it too. Great mid week meal.

• Lemony sunflower seed dip

  • CharlottePea on June 23, 2025

    This was ok but I didn't love it. I wouldn't make it again as I can think of other dips I prefer.

• Musabaha with zhoug

  • CharlottePea on June 23, 2025

    Oh my lord this is so good. I've made it about 6 times since I bought the book a fortnight ago. It is very moreish and keeps well in the fridge. I'm not sure if the chickpeas really need cooking for 30 mins, so I might try cooking it for a bit less time. They are, after all, already cooked. I put more cumin in than suggested and it tasted amazing.

• Smashed peas on toast

  • CharlottePea on June 23, 2025

    A bit too gingery for me. Benefitted from some Thai sweet chilli dressing on top to distract from the ginger.

• Zesty chickpea nori wrap

  • snackbaby on August 11, 2025

    very good lunch

• Szechuan & peanut butter saucy celeriac ribbons

  • GardenCook12 on January 15, 2026

    Not a fan - the cold celeriac noodles substitute didn’t work for me and I thought the sauce was lacking. My partner enjoyed it though!

• Black rice with sticky carrots & citrus

  • CharlottePea on June 23, 2025

    My daughter said this tasted like a chocolate orange! My husband liked it but I was less keen (and daughter). And it made a large amount - I would say it would feed at least double the number of people stated, so you might want to make just half of it. I made enough for 4 as a main and we have a massive tub of left overs.

• Cauliflower with harissa tahini & lentils

  • CharlottePea on June 23, 2025

    I thought this was very tasty and pretty easy to make. It made a big helping - more like 4-5 as a main and 8-12 as a side. I made a few alterations. I cooked the lentils in bouillon stock and at the end I added some balsamic vinegar after the sherry vinegar because I was a bit worried it tasted a bit bland but I didn't want to add lots of salt. For the dressing I only put 1/2 teaspoon of harissa because I'm a spice wuss and I added 1/2 teaspoon of garlic powder and 1/2 a tablespoon of maple syrup, plus a bit more tahini as it seemed a little runny. The result was extremely tasty and I would definitely make it again. You could use pre-cooked lentils if required I'm sure. Oh and I only had one large cauliflower, but that was plenty for the recipe.

• Crispy kale & Brussels sprouts salad

  • rosie_t81cht on April 27, 2026

    Brassicas overcooked... nice but could use maybe a carb too

• Spicy mushroom skewers with peanut lime sauce

  • CharlottePea on September 10, 2025

    Tasty. I would make again.

• Grilled lettuce with orange sauce & smoky tofu crisp

  • CharlottePea on June 23, 2025

    This was very tasty. Made with baby gem lettuce. The tofu crisp was delicious.

  • snackbaby on August 11, 2025

    super good!! while it seems like there are a lot of components here, it's really not that much work and the result is delightful. don't skimp on the shallots. served as a main for two with some bread. replaced the lettuce with napa cabbage, which worked wonderfully. my blender's not super strong so I briefly blanched the carrots for a smoother result.

• Hispi cabbage with sesame whipped butter beans

  • CharlottePea on June 23, 2025

    Loved this. It was very saucy, so perhaps could have tolerated a greater cabbage to sauce ratio, but I love sauce so I'm not complaining.

• Miso aubergine on herby rice noodles

  • abigail_x1qww3 on February 27, 2026

    Great recipe, eggplant was so moreish! Served with furikake for some extra flavor

• Sweet potatoes with tahini butter chickpeas

  • CharlottePea on June 23, 2025

    This was simple and very tasty. As I was dishing it up my daughter commented on how our dinners always look like something you'd get in a restaurant! Everyone in the family liked this. Would definitely make again.

  • KateS27 on February 11, 2026

    These were yummy, beautiful, and fun to eat! Nourishing and pretty quick to pull together on a weeknight! Love the tahini butter!

• Broccoli pesto pasta

  • yndajas on April 25, 2025

    Works perfectly well without the nutritional yeast (I ate most of my first portion without)

  • CharlottePea on June 23, 2025

    I was a bit underwhelmed by this. Good way to add broccoli to pesto I guess but I think I would have just preferred to have big chunks of it in with a straight pesto.

  • rosie_t81cht on June 02, 2026

    Lovely vegan pesto pasta

• Chocolate tart with salted oat base

  • gallucci on May 14, 2026

    Wow, this is decadent and delicious! Easily serves 12. Topped with Maldon salt and cacao nibs.

• Fudgy tahini brownies

  • CharlottePea on June 23, 2025

    I might need to make this again to try cooking it a little less time. It was nice but not the gooey brownie I was hoping for. But that could be solved by less cooking perhaps? I might make double the tahini topping next time as that was a bit stingy in volume in my opinion.