Notes about Recipes in this book

• Earl Grey chia overnight oats

  • lolako on May 31, 2025

    Delicious. My store didn't have plain vegan yogurt, so I used vanilla yogurt and cut the vanilla extract in half. Will be trying with different flavors of tea.

• Crispy stacks of waffles

  • anya_sf on May 12, 2025

    Apparently eggs play an important role in the texture of waffles. Granted, I used dairy sour cream instead of plant sour cream or yogurt, but I don't think that would have saved these. I wonder if a flax egg would help. The waffles were soft and floppy straight from the iron, but the exteriors did crisp somewhat as they cooled. The flavor was good at least.

• Creamy oatmeal with golden milk hot chocolate

  • anya_sf on May 12, 2025

    I used almond milk in both the hot chocolate and oatmeal. The oatmeal needed extra milk to finish cooking. This was a nice breakfast and I enjoyed the combination of spiced, barely sweet hot chocolate over oatmeal. I liked a little more maple syrup in the oatmeal.

  • NoaBC on May 15, 2025

    This is probably the best oatmeal I've ever had. The coconut and nut butter cooked into the oats makes it unbelievably creamy. It's become my new base oatmeal recipe - sometimes I add the hot chocolate but often I don't and just top with nut butter and fruit.

• West coast avocado tartine

  • anya_sf on June 04, 2025

    Super savory, tasty avocado toast. Easy to adjust topping proportions to taste.

• Moroccan anti-inflammatory lentil soup

  • anya_sf on May 12, 2025

    Hearty, flavorful lentil-vegetable soup; we didn't feel the need for any toppings. I used a small honeynut squash, which was about double the amount of butternut called for, and the full 5 oz bag of baby spinach - with this kind of soup, it's easy to swap out/adjust vegetables for what you have on hand. Not sure why this recipe is in the "Light Summer Suppers" section instead of "Comfort Food".

• La vie en rose olive oil cake

  • anya_sf on May 12, 2025

    I wasn't sure about a cake with no eggs, but it turned out really well. It did take much longer to bake though, more like 40-45 minutes. Texture was moist and slightly crumbly. The orange flavor was great, especially paired with the chocolate ganache. The water ganache was easy to make, but I initially feared it was ruined as it got grainy, but the coconut oil and extra hot water smoothed it out.

  • lolako on May 24, 2026

    Made for Lily dinner. The taste of the cake was excellent. It was thoroughly baked through, but the center still collapsed. I had trouble with the ganache. It needed more oil. The guests loved it, and took home all the leftover cake. If I make it again, I would serve without icing, and use powdered sugar.

• Chocolate ganache

  • anya_sf on May 12, 2025

    Easy to make, but I initially feared it was ruined as it got grainy, but the coconut oil and extra hot water smoothed it out.

• Stone fruit clafoutis

  • lolako on February 18, 2026

    This was a disappointment. Made for Galentine's Dinner. The flavor was fine, but the clafoutis was rubbery. Saved it by making a cherry syrup with leftover cherries and layering with whipped cream.

• Za'atar bread with labneh dip

  • anya_sf on May 12, 2025

    Similar to focaccia, but less oil and lower hydration. Since I just made the bread and not the labneh dip, which she says balances the heavy seasoning, I just used about half the za'atar, although in hindsight I could have used more. This was tasty and fun to eat (it's scored into breadsticks). Next time I would sprinkle the top with sea salt as well.

• Finnish sunflower seed bread

  • anya_sf on May 27, 2025

    This flourless bread was super easy to make as everything was simply mixed together. I soaked the mixture overnight as recommended. Not sure if I should have baked it longer so it would be drier; I couldn't cut it as thinly as I'd like. To me, this is German, rather than Finnish, similar to Mestemacher. Good toasted.