Notes about Recipes in this book

• Sweet potato, apple, and chipotle soup

  • macfadden on February 17, 2015

    This was quite good. Next time, I would add a bit less apple cider to make it slightly less sweet. I also found it more than spicy enough with just a few teaspoons of the adobo sauce and no actual chipotle peppers.

• Three-soy sauté with soba

  • innerharbors on March 23, 2025

    This is IMO better the next day as a cold salad. I usually make or buy tofu-khan (baked tofu) instead of following the directions for tofu prep.

• Cabbage with fermented black beans

  • saveur on June 08, 2012

    I added julienned seitan to this to make a one-dish meal. Very good, quick and easy. The fermented black beans add that authentic Chinese taste.

• Tex-Mex stuffed portabellas

  • AnitaNgaire on October 22, 2012

    I ended up needing 7 mushrooms to use up all the filling, and I thought I had big portobellos too. It's probably worth having a couple of extras in case it doesn't fit for you either. The flavours are great, and I can easily see using this as part of a menu when I have friends round.

• Tempeh Bourgignon

  • AnitaNgaire on October 22, 2012

    This works well in the slow cooker, and the flavour is even better for it. After the sautéing at the start I put in onto low for 6 hours, wonderful gravy and the tempeh has absorbed lots of the flavours.

• Mushroom, peanut, tofu stew with greens

  • j88cook on March 05, 2016

    Add chile garlic sauce for heat