Notes about Recipes in this book

• Roasted ratatouille with basil pistou

  • saveur on December 19, 2015

    Nice and easy recipe. The basil pistou was excellent and what made the dish special. Don't skip it.

• Baked eggplant fries

  • Acarroll on April 08, 2023

    These were a pain to make but delicious. We made a huge vegan Middle Eastern lunch spread and this was by far my favorite component. Dipped in tzatziki.

• Butternut mac and cheese

  • SugarFree_Vegan on March 01, 2018

    Page 90 - I made this with some leftover roasted crown prince squash I had in the fridge. It was very tasty but the sauce was way too solid so next time I make it I'll reduce the amount of cornflour/starch I think.

• Black bean and butternut tortilla bake

  • Acarroll on October 17, 2021

    The flavors worked well together. Squash needed more time to cook, and I only had enough squash for 1 layer, not 2. It was fine but probably wouldn't make again.

• Cilantro-jicama slaw with lime-orange dressing

  • ricki on March 02, 2022

    Refreshing and crunchy. Initially I found the dressing too tart and bitter (was my lime especially sour?), so added half again as much agave. Next time, might combine orange juice and lime. But there will be a next time, because I liked it a lot and he loved it. Leftovers kept well.

• Black bean caldillo

  • anniecc on July 17, 2023

    Amazingly complex flavours for such a simple recipe. The instructions were a little vague. I wasn’t sure what sort of size to chop the vegetables, so I opted for large chunks - not sure if that’s what the author intended but it was fine. Where I live I can’t get canned chiles or fire roasted tomatoes, so I used regular canned tomatoes and a mix of fresh Romano peppers and homegrown chile peppers. This worked really well. I’m not vegan so I also added some crumbled feta cheese, which was a great addition, but the recipe would still have been good without it.

• Red bean stew with mango

  • Nancith on July 01, 2017

    Very good dish, nice combination of flavors and textures. The mango added a really nice note of sweetness. My curry powder must have a little heat, because even without using the optional Scotch bonnet chile, the stew had a bit of a bite to it, which was a good contrast to the mango. Relatively easy to put together.

• Chickpea and potato patties

  • Acarroll on February 26, 2023

    These were a total fail. The flavors seemed good (maybe a little heavy on ginger, light on spices) but they totally disintegrated once they hit the pan. Not edible.

• Mint-cilantro chutney

  • Acarroll on February 26, 2023

    Super easy to make. I used jalapeños and it was the perfect amount of heat.

• Stay-in vegetable fried rice

  • Nancith on July 31, 2016

    Really like the flavor of this fried rice. Seemed to have more depth than other recipes I've tried. I added some frozen corn to the mix, and left out the tofu in favor of chicken for the meat-eaters in the family. My portion used Quorn chick'n tenders.

• Kung pao seitan and eggplant

  • swegener on February 23, 2015

    I added some mushrooms and increased the amount of eggplant, and added some cabbage. It was pretty good!

• Almond cookies

  • MarciK on July 07, 2019

    I used 4 tbs almond milk, but the dough was still pretty dry and crumbly. I used chopped blanched almonds pressed into the top instead of a whole almond. The flavor ended up good still, but I would have liked a moister cookie.

• Eggplant rempeh

  • Acarroll on September 10, 2023

    Total fail. I aborted halfway through because the flavors just weren't working together. All I could taste was heat and garlic, and the sauce started getting this flavor like the water was all coming out of the eggplant. I wouldn't try this again, but if anyone does I'd suggest salting the eggplant first to get the water out.