Notes about Recipes in this book

• "Fronch" toast

  • louie734 on May 28, 2020

    Worked! Added cinnamon (lots) and black salt (very little). Shook the batter in a mason jar, will keep in the fridge. Score!

  • patioweather on April 09, 2018

    Omnis usually can't tell that these are vegan. Even easier to make than regular French toast if you have the ingredients.

• Apple pie-crumb cake muffins

  • louie734 on November 07, 2020

    Good muffins! No cider in the house, subbed almond milk. Topped with an oat-y type crumble which added nice texture and gave a coffee cake feel.

• Coconut heaven cupcakes

  • louie734 on June 13, 2020

    Baked as an 8" cake with extra vanilla and a touch of almond extract, omitting the shredded coconut and the frosting. Used as the base for a strawberry shortcake type dessert. Damp crumb, crunchy golden edges, very thin. At 350, done just shy of 30 minutes. First it rose, then fell to a completely flat top (would stack very well for a layer cake). Cut into wedges and stacked with strawberries n cream, coconut was barely distinguishable and overall a win, but not quite as light as I was looking for.

• Seitan- and herb-stuffed mushrooms

  • veganamy on May 11, 2010

    I have served these several times and they are always a hit!

• Ginger roasted winter vegetables

  • lorloff on November 26, 2021

    I made this the first time to bring to a Thanksgiving dinner. I had been planning on making a green bean dish and ended up without enough beans. But I had the ingredients for this roasted vegetable dish in the house so tried it out. I was great and a real hit. It seemed like the ginger might be a lot for the dish but it was perfect. It was a great complement to the maple syrup. I did not have parsnips so I used baby turnips instead and I had some fennel and leeks I added to the mix. The dish came our really well and was devoured by all. Isa does it again.

• Roasted applesauce

  • lorloff on January 14, 2024

    This turned out wonderfully. it is an easy recipe to scale up. Used Vietnamese cinnamon and great maple syrup from Michigan. At the end of the cooking time I followed the Judy Rodgers technique and cooked it an additional 10 minutes at 500 to crisp some of the apples. Highly recommended.

• Roasted Brussels sprouts with toasted garlic

  • lorloff on November 05, 2020

    I totally agree. This is a very simple Brussels sprouts recipe that is elemental. Only four ingredients. Easy and delicious. I thought it might be under salted but I used grey sea salt in the amount specified and it was perfect. The only change I would suggest is to cook the Brussels sprouts 9 minutes and add the garlic for the last 6 minutes. I cut the garlic a bit finer not quite minced. My garlic at five minutes at 400 in a convection bake setting did not toast. Will make again.

  • mharriman on December 27, 2021

    For me, the coarse sea salt added the final five minutes brought the right amount of zing to the sprouts. A good vegetable side dish or one to eat simply on its own if you’re in the mood for Brussels sprouts.

  • patioweather on April 09, 2018

    After over ten years, this is still how I usually prepare brussels sprouts. Easy, with a great balance of crunch and softness.

• Corn chowder

  • BronwynJQM on November 15, 2010

    This is the best corn chowder we have ever had, vegan or not. We highly recommend it.

• The best pumpkin muffins

  • BronwynJQM on December 02, 2010

    Hands down, the best pumpkin muffins ever, vegan or not. Thanks, Isa!

  • tiki_li on February 05, 2016

    Most amazing and most used recipe in my house!

  • Lglen on March 12, 2020

    Nice and moist and sweet enough with 2/3 cup of sugar. Will try subbing whole wheat flour or whole wheat pastry flour next time.

• Sweet potato crepes with cilantro-tamarind sauce

  • pushka on July 13, 2011

    Very nice if you have a sweet tooth but I'd try using regular potatoes or a mix next time, as I prefer more savoury.

• Scrambled tofu

  • oddkitchen on January 10, 2013

    The greatest and best. My favorite scrambled tofu recipe. I like it better wetter, no carrots, and when smoked paprika is subbed for sweet.

• Orecchiette with cherry tomatoes and Kalamata tapenade

  • mharriman on October 26, 2019

    I’m not vegan, but bought this book because I have guests from time to time who are, and I wanted to try out some vegan dishes. I made this as a side dish for an Italian chicken entree and my husband and I thought it was okay but I won’t repeat it. If you like tapenade and want a vegan pasta sauce that’s a bit unusual in color (dark brown) and flavor, you may love this. We like tapenade, but in this dish, we personally didn’t love it.

• Lemon corn waffles with blueberry sauce

  • lolako on February 24, 2024

    Didn't make the syrup. Added fresh blueberries to the batter. Awesome!

• Raspberry-chocolate chip blondie bars

  • Alwaysautumn on January 12, 2016

    Absolutely stunning! Lovely sticky jam and decadent chocolate. Can't go wrong.

• Tempeh and white bean sausage patties

  • patioweather on September 27, 2017

    These are great. I double the recipe and keep it in the fridge uncooked. In the mornings, it's easy to fry up a few patties before work.

• Punk rock chickpea gravy

  • christineakiyoshi on December 11, 2023

    Made this for thanksgiving. Very easy to make, I liked the addition of mustard seeds.

• Chipotle, corn, and black bean stew

  • lauriealtman on February 27, 2020

    There are a couple errors in the recipe. 1. The ingredient list includes 3 cloves garlic, but there is no indication how they should be prepped (left whole, sliced, crushed, minced, etc.). I minced mine. 2. The directions indicate that the stew should be simmered for 20 minutes, but does not indicate whether the pot should be covered or left uncovered. A later step instructs to uncover the pot. So, the 20 minute simmer should be with the pot covered.

• Fauxstess cupcakes

  • breakthroughc on April 10, 2024

    I made just the cupcakes and they are a decent vegan chocolate cupcake. They were a little dense and did not rise much, but were moist and had good flavor. I just used regulars cocoa powder. I topped with a vegan frosting made of vegan butter, shortening, powdered sugar and vanilla. It was light and fluffy and a good contrast to the dense cupcake. I would make again.

• Crispy peanut butter cookies

  • breakthroughc on February 04, 2023

    These cookies were a complete fail. They looked like baked cookies on the cookie sheet and the second sheet was overdone, but they did not hold together at all when I tried to remove them from the cookie sheet. They just turned to cookie dust. I scrapped them off of the cookie sheets into the compost bin. I reread the recipe several times and I followed the instructions to a tee. I suspect there is a misprint in the recipe and the culprit in not enough flour.

• Macadamia blondies with caramel-maple topping

  • breakthroughc on November 11, 2022

    I’m not vegan, but one of our good friend is and I baked for him often. I wouldn’t make these again. They have an off flavor and smell and taste like movie popcorn???? All 3 of us agreed that was the flavor coming through. They are also super sweet.

• Chickpea and spinach curry

  • JakeDorset on December 19, 2020

    We love this curry. It’s very moist and flavourful. I like to add a teaspoon of garam masala before serving and often some bouillon if needed. My advice is to measure all the spices into a small bowl before embarking on the first step - it comes together too fast to do this later. Enjoy!

• Brooklyn pad Thai

  • erin3107 on July 24, 2022

    bit confusing about amount of noodles to use, wasn't sure whether they were cooked or uncooked