• Nik on January 04, 2011

  This is one of my favorite cookbooks. Myra Kornfeld excels in creating healthful dishes bursting with interesting flavors that successfully combine multicultural influences. I have made over 20 recipes from this book and only one was not special (Vegetable Quesadillas with Basil Pesto) while many were outstanding: Marrakesh Minestrone with Cilantro Puree; Red Lentil-Chickpea Burger with Spicy Peanut Sauce; Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce; Indian-Spiced Cauliflower, Chickpeas, Potatoes and Kale.

Notes about Recipes in this book

• Smoky black bean soup with tortillas, avocados, and lime cream

  • rebecca_2zh4xj on May 17, 2026

    Page 52

• Marrakesh minestrone with cilantro purée

  • michalow on August 24, 2021

    This soup is delicious, as well as beautifully colorful. I varied the veggies a little bit, and the recipe is forgiving that way, but the spices and flavors are just right. As the author says, the cilantro purée is a must.

• Lacquered carrots with coriander

  • michalow on February 16, 2013

    Very simple and reasonably tasty, though not compelling enough for me to make it through the leftovers. Probably won't make these again.

  • allison_qmafh6 on April 26, 2026

    Even without all the ingredients, this still comes out great. Great as a side, great as a main. Go-to for a leftover bunch of carrots

• Grilled potato and leek salad with tarragon vinaigrette

  • michalow on December 25, 2021

    Really yummy! I had a bit of confusion with the leek prep -- the instructions say slice in half, so I cut them lengthwise, but based on a later direction, I don't think that's what the author meant. No matter, they grilled just fine. I skipped the tarragon and used two leeks instead of five and I thought the salad was plenty flavorful.

• Salmon burgers with cucumber mustard sauce

  • paulabee on December 02, 2015

    I like to make this when I have access to really good wild salmon that's been previously frozen, i.e. good quality and flavor but perhaps not the ideal texture for just pan searing. Love this dill/tarragon combination.

• Cornmeal crêpes with refried black beans

  • michalow on December 31, 2012

    Note that these crepes call for a whopping 1/4 cup of chile powder, and there is more (2Tbs) in the refried beans. Results are delicious.

• Cardamom and coconut basmati rice

  • michalow on September 07, 2023

    This came out light and fluffy and fairly subtly spiced. It was a nice complement to a flavorful curry. However, I prefer to toast the coconut to draw out more flavor.

• Chickpeas with charmoula vinaigrette

  • michalow on August 06, 2023

    Nice bright flavors make this a nice addition to a summer grain bowl or mezze-style meal.

• Crispy potato and broccoli kuku

  • michalow on July 07, 2018

    Packed with veggies and very satisfying. Seems like a lot of steps (and dirties a lot of pans) because broccoli, potatoes, and onions are each precooked in their own way, but everything is straightforward. I was generous with veggie amounts and everything fit nicely in a 10" cast iron skillet. Missed the instruction to reduce the heat after roasting the potatoes, so baked at 375 and it was done in 30 minutes. Flavor is very mild, so serve with a crisp, vinegary salad. Roasted peppers, goat cheese, or parmesan would be a nice addition for a little bit of brightness.

• Spinach pie kuku

  • michalow on December 31, 2012

    Love this. Mild with little bursts of flavor from the raisins and pine nuts. I prefer this with more assertive greens than spinach -- mustard greens, kale, a blend of whatever's on hand. Makes great leftovers.