Notes about Recipes in this book

• Roast pumpkin, red lentil and pepita hummus

  • Astrid5555 on September 04, 2012

    A variation of the classic chickpea hummus this version adds a completely new twist to sandwiches or wraps. Simply delicious!

• Black bean dip

  • Astrid5555 on February 23, 2013

    Made with optinal chipotle chilli powder and used as spread for crostini. Got rave reviews from dinner party guests.

• Roasted vegetable wrap

  • Astrid5555 on February 23, 2013

    Did not think that this was a quick one as mentioned in the recipe introduction. However, if you are in the mood for a little chopping and waiting this makes for a delicious lunch.

• Beetroot and goat's cheese salad with a pine nut and currant dressing

  • Astrid5555 on February 23, 2013

    Wanted to try this, despite being sceptical of beets in general. Did not disappoint at all. The sweetness of the baked beets really complements the goat cheese. Roasted the pine nuts before adding to the dressing as recommended in the recipe variation.

• Orange pan-glazed tofu or tempeh

  • Astrid5555 on February 23, 2013

    What a delicious way for cooking tempeh! Served over brown rice drizzled with remaining orange sauce.

• Cannelloni

  • Astrid5555 on September 05, 2012

    This one is definitely not on the quick-and-easy list. However, if you have time this is a must-make and your reward is a meal the whole family will like. Even my kids who would never eat mushrooms otherwise asked for seconds.

• The tomato sauce

  • Astrid5555 on February 23, 2013

    Has become my go-to pizza sauce. Adding the finely diced red onions and rapadura sugar makes for a really delicious pizza base.

• Spanish capsicum, fish, and fennel pie

  • Nichill on February 06, 2016

    This was successful, despite various substitutions. I didn't have spelt flour, nor have ever cooked with it, so used strong wholemeal and plain white flour instead, using a little less water. It was a weird pastry dough to work with, and I found it too floppy to roll it out to the 33cm specified: Perhaps this would have been easier with spelt flour. Cooked in a fan oven at 10 degrees C below specified amounts, I felt the pastry could have coped with an extra 5 mins, but was just cooked after the full time. We used haddock, which is probably not powerful enough, given the recommendations for herring, mackerel, etc. A tablespoon of fresh torn basil leaves didn't register. With the milder fish, we might have been better with some indian spices and fewer tomatoes. I did put a few (60g) chickpeas in with the (250g) fish, and there was room in my 23cm flan tin for more of them. We were impressed with this, and would be happy to serve at an informal dinner party, with or without the fish.