• brookelynn_t6xqdn on May 25, 2026

  This is an excellent cookbook!!! So much information and very accurate, which is helpful when going vegetarian. The pictures along with the recipes are amazing and I have loved every recipe I have tried.

Notes about Recipes in this book

• Corn chowder

  • Three_Quarters on August 17, 2013

    I tend not to like creamy soups but make an exception for Corn Chowder. This is a lovely recipe, a little thin. I had to cook it for longer than the recipe states to soften the potatoes. The cumin seeds are a great touch.

• Spanish cold tomato and cucumber soup (Gazpacho)

  • blozoff on June 08, 2020

    Ed made with only 3T olive oil, about 1/2 cup less tomato juice, and garlic powder (out of garlic). Outstanding!

• Spinach and lentil soup

  • wester on July 05, 2011

    A very good soup if you have to feed a crowd: very tasty, and vegetarian to boot. The amount given will serve as a main course for 2-3 people.

• Mini pumpkin and curry quiches

  • Three_Quarters on August 17, 2013

    A little fussy to make, but very tasty. I've made a sweet version too, like mini pumpkin pies.

• Chilli and coriander frittata

  • wester on July 20, 2011

    Easy to make, tastes good, looks great.

• Omelette strips in fresh tomato sauce

  • wester on July 20, 2011

    Easy, fragrant, lovely. When I was a vegetarian student I made this all the time, but it's not just student food.

• Chickpea curry

  • katy1126 on June 05, 2017

    A simple and easy vegetarian curry that is very satisfying.

• Crunchy nut muesli

  • radishseed on August 28, 2014

    Nice enough, as muesli goes. Not my favorite recipe.

• Almond and broccoli stir-fry

  • amy_9scy2c on May 18, 2026

    Very tasty and easy; a great way to serve broccoli or broccolini. I made some modifications. I toasted the sesame seeds, crushed coriander, and cashews (substituted for almonds) separately in the dry wok and reserved them separately for use later. I added the oil and stir fried the broccoli for a couple of minutes and then turned the wok down a bit, added some water, put on the lid and steamed the broccoli for a few minutes. I removed the lid and let any remaining water steam off. I added the garlic, ginger, and cashews and stir fried for a few more minutes until broccoli was cooked to our liking. I dumped everything into a bowl and mixed in the soy sauce and red wine vinegar. I sprinkled the sesame seeds when serving as called for in the recipe.