• (monica) on May 24, 2015

  So far, all hits. Served Jamaican Veggie Patties, Chilled Citrus Broccoli Salad, Wild Style Salad (rice), Sweet Coconut Ginger Creamed Corn at a small cocktail party and everyone raved about the food.

Notes about Recipes in this book

• Citrus collards with raisins redux

  • vickster on April 08, 2013

    Really good way to cook collards. The raisins and orange juice add great flavor.

  • CynthiasCooking on October 30, 2018

    I've made this several times. Really nice flavor, and it's easy to make.

  • vickster on October 31, 2018

    Really good way to cook collards. Raisins and citrus add great flavor.

  • MsMonsoon on February 16, 2023

    A couple of steps but is easy, healthy, and very worth it. Perfectly tender greens and wonderful, exotic flavor with garlic, raisins, and orange juice. I used three cloves of garlic instead of two. (And ate an entire 4-serving recipe as my dinner!) Made this again with pre-shredded kale from Trader Joe’s and didn’t love it quite as much. Maybe the whole collard leaves are key and lend a certain juiciness.

  • Dcampos on April 17, 2025

    Delicious.

• Agave-sweetened orange-orange pekoe tea

  • chezmaryb on October 27, 2020

    I cut back to half of the agave and only left the tea bags in for five minutes because black tea gets bitter if you soaked as long as it said. It was different and delicious!

• Sweet Sweetback's salad with roasted beet vinaigrette

  • chezmaryb on October 17, 2020

    Very unnecessary cooking method of boiling and roasting beets. Would just roast in foil and dice instead. The homemade candied walnuts were the highlight

• Uncle Don's double mustard greens and roasted yam soup

  • TrishaCP on June 01, 2016

    Unlike most soups, this actually tasted better the first day, probably because it was brighter from the apple cider vinegar and because the caramelization from the sweet potatoes hadn't made it's way to the broth yet (and admittedly, I overcooked the potatoes- the cook time in the recipe was way too long for my oven). I will finish this, but probably won't make it again.

• Red-rocket salad with watermelon-basil vinaigrette

  • chezmaryb on October 13, 2020

    Really liked the dressing, it was unique. I don't really get what the peanuts are adding here

• Citrus zest and fresh mint tea

  • TrishaCP on June 27, 2015

    This is a delicious and refreshing alternative to caffeine. The mint leaves turn the water slightly green which is pretty with the orange garnish. The amount of agave called for gives you a fairly sweet drink, even served over ice cubes, so you should add to taste. I would probably reduce it next time since the mint is already sweet.

• Lavender lemonade

  • chezmaryb on November 29, 2020

    Easy and delightful

• Roasted winter squash seeds

  • lorloff on November 02, 2014

    The slow roasting works. I added zatar and used mild spanish paprica.

• Shredded beet, apple, and currant salad with apple vinaigrette

  • soleilune on October 12, 2012

    Very tasty!

• Carrot-cayenne coleslaw

  • TrishaCP on June 11, 2023

    I only had green cabbage and carrots, but we liked this a lot.

• 'Shroom stock

  • Waderu on January 07, 2012

    Very good. I'll make it again.

• Butternut squash-Bartlett pear soup with roasted butternut squash seeds

  • tawantin on October 24, 2014

    Mushrooms are not listed as part of this recipe. Nevertheless, I used them.

  • TrishaCP on January 24, 2021

    This soup is amazing-rich and creamy and barely sweet (though I only used two pears - mine were very ripe). The recipe says it serves 4-6, but I would double that amount since the soup tastes so rich.

  • LFL on July 28, 2022

    This was very good—the pear in particular was a creative touch. Would make this again.

• Spicy mafe tempeh

  • jenburkholder on January 06, 2022

    Meh. This wasn’t particularly good, and there’s definitely a few flaws as written. First, the marinade - not roasting the nuts can’t be correct (so I roasted them) and it makes an insane amount for one brick of tempeh. Even beyond that, the flavor was sort of blah, and the tempeh was insipid in it; either beans or tofu would have been better. Won’t make again.

• Tempeh, shiitake mushroom, and cornmeal dumpling stew

  • Waderu on January 07, 2012

    The broth tasted good, but it was an unbelievable amount of work. We started at 4:45 and ate at 8. I don't know what we did to make the dumplings son hard and pasty.

• Sauteed jalapeno corn

  • TrishaCP on March 31, 2020

    This was a nice side dish made with two items that currently dominate my freezer space: corn and jalapeños. I’m sure this is great made with fresh summer corn, but this also worked with my freezer corn as the jalapeño, garlic, and cumin lifted the corn flavor.

• Roasted sweet potato puree with coconut milk

  • MsMonsoon on July 19, 2024

    I think I didn't get my sweet potatoes all the way roasted because I had a few firm chunks after pureeing. It's delicious and satisfying!

• Wilted Swiss chard and spinach with lemon-tahini dressing

  • jennicrain on April 17, 2023

    p. 120

• Brown steel (cut oats) in the hour of quiescence

  • Astrid5555 on October 26, 2014

    One of my favorite steel-cut oat recipes at the moment. Perefct for a cold fall morning. Substituted dates for raisins and left out the maple syrup.

• Baked bbq black-eyed peas

  • Astrid5555 on November 01, 2012

    A great hearty dish for a cold winter day. Unfortunately it takes more than 3 hours until it is finished. Had basmati rice as a side.

  • chezmaryb on September 29, 2020

    Love this recipe, one of my favorite ways to cook black eyed peas. The tempeh adds a nice texture and makes it heartier. Even my meat eating boyfriend loved this one.

• Red beans and brown rice with red wine-simmer seitan

  • Waderu on December 27, 2011

    I used canned beans and simmered them in their gravy with a little water. I also only had Italian flavored Seitan which worked out well. Warning - it was super spicy and I only used a little bit of red pepper flakes. Oh, and I used a red bell pepper - don't like green pepper. Guess I changed a few things but the family loved it and would make it again.

• Rosemary-roasted tofu cubes

  • TrishaCP on May 04, 2017

    I haven't yet used the flavoring as called for, but I really like the roasting technique for tofu here. I do tend to be careful towards the end of the cooking time to make sure some creaminess remains.

  • LFL on July 28, 2022

    Surprisingly bland.

• Blackened tofu slabs with succotash salsa

  • LFL on July 28, 2022

    3 stars. Made the blackened tofu with the coconut rice + peach salsa variation Bryant Terry mentioned he makes in the summertime. The tofu, though spicy hot, was at the same time kind of bland, but the accompaniments were great. When everything was eaten together, it was very good—the combination of peach and coconut was delicious and saved it. I wouldn’t make the tofu again, though. Since I didn’t make the succotash salsa version, I can’t speak to how that tastes.

• Quinoa-quinoa cornbread

  • crandall57 on July 11, 2023

    Love this cookbook and, so far, all of the recipes. However, we didn't care for this bread. It tasted too much of quinoa and not enough of corn. Will not make this again.

  • SarahCopeland on February 23, 2026

    I really like this recipe. It's not your typical cornbread but it's good for something different.

• Peach salsa

  • LFL on July 28, 2022

    4.5 stars. This was so good, and so simple and easy to make! We had it with blackened tofu and the coconut rice + peach salsa as the author suggests can be done in the summer (he says this on the blackened tofu recipe page). We made it in July with fresh peaches, and combined with the coconut rice, it was sublime. The coconut and peach flavors marry so well. The salsa is excellent even without the complementary rice, but they were so good together that if I make the salsa by itself in the future I might do the unconventional thing and throw a little shredded coconut in. One note--though I used only half a jalapeno, that was more than enough. I’d probably use less onion but I’m not a fan of raw onion, so consider the source. Otherwise it was excellent.

• Kitchn

  There’s a creative spark in every recipe...brings lessons of flavor and technique to the forefront ...He just happens to teach those lessons through his unique take on vegetables.

  Full review