Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson

Search this book for Recipes »
    • Categories: Breakfast / brunch; Cooking ahead; Swiss; Vegetarian
    • Ingredients: rolled oats; Marcona almonds; golden raisins; raw wheat germ; yogurt
    • Categories: Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: rolled oats; walnuts; unsweetened coconut; dried currants; oranges; maple syrup
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: rolled oats; yogurt; prunes; maple syrup; toasted hazelnuts
    • Accompaniments: Blackberry-maple compote
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Cooking ahead
    • Ingredients: whole wheat pastry flour; oat flour; rye flour; buttermilk; cane sugar
    • Accompaniments: Blackberry-maple compote
    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; American; Vegetarian
    • Ingredients: lemons; milk; eggs; baby spinach; feta cheese; stale whole wheat bread; oregano
    • Categories: Salads; Breakfast / brunch; Vegetarian
    • Ingredients: raspberries; seedless red grapes; figs; apples; nectarines; honey; oranges
    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: store-cupboard ingredients; eggs; seeded whole wheat bread
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: coconut milk; fine bulghur; poppy seeds; lemons; honey; sliced almonds
    • Categories: Cakes, small; Breakfast / brunch; Afternoon tea
    • Ingredients: whole wheat pastry flour; yogurt; butter; honey; lemons; millet
    • Accompaniments: Roasted strawberries
    • Categories: Bread & rolls, savory; Breakfast / brunch; Vegetarian
    • Ingredients: spelt flour; butter; Greek yogurt; unbleached all-purpose flour
    • Accompaniments: Roasted strawberries
  • Baked oatmeal
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: rolled oats; walnuts; ground cinnamon; milk; bananas; huckleberries; cane sugar
    • Categories: Cakes, small; Breakfast / brunch; Afternoon tea
    • Ingredients: buttermilk; butter; maple syrup; wheat bran; whole wheat pastry flour; bran cereal; cane sugar
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegetarian
    • Ingredients: rye flour; filling of your choice; store-cupboard ingredients; unbleached all-purpose flour
    • Accompaniments: Blackberry-maple compote; Roasted strawberries
    • Categories: Egg dishes; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: onions; new potatoes; shallots; vegetables of your choice; eggs; goat cheese; chives
    • Categories: Egg dishes; Salads; Sandwiches & burgers; Lunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: yogurt; dill; thyme; artisan whole grain bread; hard-boiled eggs
    • Categories: Salads; Lunch; Side dish; Vegetarian
    • Ingredients: asparagus; broccoli; cilantro; sprouts; pine nuts; avocados; ricotta tortellini
  • Summer squash soup
    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: Thai red curry paste; shallots; summer squash; potatoes; garlic; vegetable broth; coconut milk; extra-firm tofu; coconut oil
    • Categories: Sandwiches & burgers; Lunch; Main course; Cooking ahead; Vegetarian
    • Ingredients: red onions; celery; dill; yogurt; lemons; lavash bread; cooked chickpeas; mixed salad leaves
    • Categories: Salads; Dressings & marinades; Side dish; Lunch; Vegetarian
    • Ingredients: baby red potatoes; green beans; yellow mustard seeds; brown mustard seeds; dry mustard; Champagne vinegar; honey; dill; leeks; celery; cucumbers; chives; cane sugar; extra-firm tofu
    • Categories: Salads; Side dish; Lunch; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: garlic; dried red pepper flakes; dandelion greens; lemons; cooked chickpeas
    • Categories: Rice dishes; Salads; Dressings & marinades; Lunch; Side dish; Vegan; Vegetarian
    • Ingredients: whole grain rice; baby spinach; walnuts; cherries; basil
    • Categories: Dressings & marinades; Salads; Lunch; Side dish; Vegetarian
    • Ingredients: zucchini; fennel; dill; lemons; arugula; honey; pine nuts; feta cheese
    • Categories: Salads; Lunch; Side dish; Summer; Vegetarian
    • Ingredients: mint; feta cheese; mixed melons; pitted Kalamata olives
    • Categories: Salads; Dressings & marinades; Lunch; Main course; Vegetarian
    • Ingredients: pepitas; cilantro; Parmesan cheese; ravioli; oil-cured black olives
    • Categories: Salads; Dressings & marinades; Lunch; Side dish; Vegetarian
    • Ingredients: yellow split peas; pepitas; cilantro; Parmesan cheese; serrano chiles; salad greens

Notes about this book

  • Emily Hope on May 21, 2011

    I've made several recipes out of the book since getting it, and all have been fantastic (especially the roasted strawberries!). Even better than her first Super Natural book, I think.

  • jaelsne on April 21, 2011

    I received this book in the mail yesterday, and dove into it right away. I made the chickpea stew (made with saffron, yogurt, and garlic). It was the most delicious recipe that I've made in a long time. The sauce tasted decadently rich and creamy. I could have licked the bowl! The book itself is beautiful. I'm so glad that I bought it!

Notes about Recipes in this book

  • Muesli

    • kjwright on July 07, 2011

      Recipe has proven tasty both as written and with oats, wheat germ, and nuts toasted (I toasted each ingredient separately). Excellent with fresh berries on top.

    • monica107 on January 25, 2014

      The thinned-out yogurt fills up the oats and raisins, the almonds give it a perfect crunch, and it's filling. The dry mix will keep for a while in your pantry.

  • Granola

    • soleilune on August 20, 2012

      I'm not a sugar fiend, but this could have used a bit more sweetener.

    • macfadden on June 04, 2016

      I liked the flavor, but found it a little lacking in sweetness. The main problem was that baking the currants with the other ingredients kind of ruined their texture and made them tough and dry. I would make this again with more maple syrup and mix in the currants after baking.

  • Multigrain pancakes

    • Rutabaga on November 01, 2015

      As others have already said, these pancakes are wonderfully light despite using all whole grain flours. Of course, all the butter helps with the flavor, too, no doubt. And since they are easy to make to boot, these are a good pancake to put in the regular rotation.

    • spharo00 on June 05, 2012

      These are very light and fluffy, just as the recipe says. I was a little surprised since the pancakes are made completely with whole grain flours. These weren't overly sweet, and I could really taste the tanginess of the buttermilk which I liked. I added Early Summer Peach Marmalade from The Blue Chair Jam Cookbook according to the suggestion from Food in Jars for Jam-Filled Pancakes. They didn't even need syrup on top, just a little touch of butter.

    • jzanger on January 21, 2012

      These are fantastic. There's not a bit of AP flour in them, and I found that the substitution I had to make (buckwheat flour for rye) worked beautifully. I did add a capful of vanilla and a tablespoon of cornmeal for tradition's sake. One last note; if you have a scale I'd suggest you use it for the flours because I find it's easy to be inaccurate when measuring alternative flours.

    • Astrid5555 on September 09, 2012

      Fluffy, excellent AND healthy - only made with whole grain flours! Cannot wait to make them again. Kids declared them their new favorite pancakes.

    • monica107 on January 25, 2014

      These were great... I thought they might turn out heavy but they did not at all!

  • Spinach strata

    • TrishaCP on May 12, 2014

      Absolutely great- nothing to improve on if you like the flavors of spinach and feta. Big hit at Mother's Day brunch.

    • Jane on July 12, 2013

      One of the things I love about stratas is that they can be completely prepped the night before then just popped in the oven before your brunch. This has my favorite ingredients combination for a strata - spinach and feta. The whole wheat bread made it feel healthy and I liked the touch of rubbing lemon zest around the dish - the side crusts had a nice zing. I had some straight from the oven, some lukewarm and some cold. I think lukewarm is best or at least not piping hot from the oven.

    • VineTomato on April 11, 2020

      I didn't love this, but having a funny moment with eggs which could be why. I used a 20cm round dutch oven and think it would have been nicer in a larger flatter dish - the middle was soggy (which is maybe how it should be - I don't know) the crispy top parts were nice. If there is a next time I will add some toasted pine nuts and chilli flakes! Mr VT approved surprising himself.

    • julesamomof2 on March 31, 2020

      This made a nice vegetarian brunch with the familiar combo of spinach and feta. Thumbs up from the picky kids!

    • intrepidcook on January 02, 2024

      For my taste, this was just so-so. Maybe it was because my expectation was more, being it was a combo of spinach and feta which I ordinarily absolutely love. I did make the rye soda bread prior to this so I could use some in this recipe. The bread was very good, but it also has strong flavors that I think maybe overwhelmed this dish. I ate a portion at room temperature (based on a review here), splashed with Crystal hot sauce. I've put remaining in freezer and will try later reheated and eat hot -- maybe that will be better.

  • Sun toast

    • spharo00 on May 30, 2012

      This was a very tasty and very filling breakfast. I used whole wheat sandwich bread, but next time I think I'll try her suggestion and buy a loaf of fresh baked bread and cut it myself. I don't have a round cookie cutter so I cut the whole in the bread with a knife and ended up making it too small. My egg whites spilled out over the top of the bread, but the egg was cooked perfectly and tasted delicious with the garlic rubbed over the top.

  • Lemon-zested bulgur wheat

    • Rutabaga on January 13, 2017

      This is a lovely and easy side dish. Personally, I think I would leave out the honey in the future. I only added a couple of teaspoons, and it wasn't bad, but I'm not sure I appreciated the sweetness here. With my medium bulgur, the dish cooked in less than ten minutes.

  • Millet muffins

    • Rutabaga on December 10, 2015

      These muffins are gently perfumed with lemon, and have a lovely soft crumb, made interesting by the addition of crunchy millet. They are excellent with butter and jam, and also would work served alongside dinner in place of rolls or other bread, not just breakfast. I used Greek yogurt to good effect here.

    • robinelizabethleslie on April 08, 2014

      Excellent. Perfectly soft texture with little crunchy bits of millet, nutty and not too sweet. These guys are so good slathered with salted butter and some marmalade! I don't always have yogurt on hand, so I used buttermilk.

    • SugarFree_Vegan on March 08, 2013

      These were lovely, as I don't eat sugar I used a mix of Xylitol and 'Truvia' and added a little soya milk to loosen the batter. Amazing and loved the slight crunch of the millet.

    • oddkitchen on January 16, 2013

      These are a good knock-off of now-closed Cafe Fanny's millet muffins.

    • aeader on April 07, 2013

      These are delicious and so easy to make. I've substituted maple syrup (Grade B is usually what I have on hand) for the honey with great results as well.

    • happyeater on June 24, 2011

      Love these muffins. Not too sweet and great with a berry jam. The millet gives the muffin a nice little crunch.

    • monica107 on January 25, 2014

      I just love these muffins. The crunch of the millet is unique, and the lemon flavor makes you feel like you are eating sunshine! When I first took a bite I thought of cornbread immediately. I would like to try an orange version.

    • honeymilkyum on October 12, 2011

      Definitely my favourite muffins.

    • eliza on March 18, 2014

      I liked these a lot. A very easy and adaptable recipe.

    • Lbi4 on November 07, 2020

      I've been making these muffins for years, off and on - just made them again today after a long hiatus, and they are still so good! I couldn't find whole wheat pastry flour so I substituted all purpose flour and added 1-2 tablespoons of water to make the dough/batter a bit less dry.

    • Frogcake on October 01, 2016

      We loved these muffins -would make these again. I agree with Heidi's description "durable but not dense, sweet but not sugary" and the millet crunch adds an interesting texture. I did not have lemons so I used orange rind and orange juice instead. As well, I used Greek style (3 percent) yogurt and more assertive buckwheat honey.

    • ChelseaP on June 06, 2021

      Like everyone else I love these muffins. I make them all the time and love them with lashings of butter and strawberry jam.

  • Yogurt biscuits

    • rachelino on March 16, 2021

      Outstanding biscuits. Dough is very easy to work with. Crisp bottom crust and great oven spring created from the trick of placing the biscuit dough on a preheated baking sheet.

    • WFPLCleanEating on June 08, 2016

      This was a great simple first-time-biscuit-maker recipe, very straight forward and easy to follow - I also loved how they turned out and as a yogurt lover enjoyed the tang it added. - Sarah

    • Rutabaga on January 21, 2015

      Following Swanson's method, these biscuits really do turn out light and flaky. The yogurt gives them a nice tang, more so than buttermilk biscuits. I used half whole wheat pastry flour and half white, and they weren't at all heavy.

    • Rutabaga on November 19, 2015

      I tried these with spelt flour - my first time using spelt flour! - and we enjoyed that version as well. They are light and tangy, with a nice nuttiness from the whole spelt flour.

  • Baked oatmeal

    • greenrunner75 on April 13, 2013

      4/10/2013 I have made this recipe twice. The first time, for a christmas brunch, I did not read the directions close enough and made the mistake of adding both the maple syrup to wet ingredients and the brown sugar to dry ingredients instead of one or the other. Way too sweet!!! Huckleberries are not available where I live so I have used fresh blueberries and frozen wild blueberries so far. Very good either way. I will have to try some of the other suggestions people have made. Have also thought about a version with ginger, cardamom, orange zest, and dates or dries apricots.

    • michalow on August 17, 2017

      I usually reduce the sugar and butter a bit and add about 1/2 cup of unsweetened applesauce to the wet ingredients. I've tried it as written, too, and found that I much prefer the texture of the dish when the applesauce is added. It seems to make the oat mix less dense.

    • kb_mw on October 19, 2011

      Really tasty. I made this with apples as the bottom layer (peeled and sliced about 1 cm thick) and frozen strawberries. I used skim milk and mixed all the butter in with the wet ingredients rather than saving some to drizzle over at the end. Also, I mixed the dry ingredients in a bowl, then added the wet ingredients and dumped the whole lot into the baking dish. Less worry about distribution that way. Overall an excellent recipe, better than other baked oatmeals that I have tried. It did serve six, though we all could have eaten more.

    • Kelli_L on January 06, 2016

      A really delicious and quick to prepare recipe.

    • oddkitchen on January 16, 2013

      Five-star recipe, for sure, that I make often. Can be baked in advance; is amenable to a wide variety of substitutions (spices, fruits, nuts, even grains -- once, in a pinched spot, I ran out of oatmeal and successfully supplemented it with instant rice); can be veganized; transports well; great brunch/potluck recipe.

    • eliza on March 25, 2014

      I found this very dense and stodgy and mine didn't have a lot of flavour. It's not something I will make again since I much prefer regular oatmeal with the fruit and milk on top.

    • monica107 on January 25, 2014

      I used the blueberries, bananas and walnuts called for in the recipe, but I'm imagining variations with peach/blackberry, apple/cranberry/pecan, something with hazelnuts and brown butter... the possibilities are endless. If you are used to a less- or un-sweetened oatmeal, you may be able to dial back on the maple syrup, but it really was not too sweet at all. Great to make for a brunch or make ahead and reheat throughout the week.

    • TrishaCP on January 23, 2016

      Made my version with blueberries and apples and it was just great. If you follow her (admittedly confusing) instructions to use sugar or maple syrup, but not both, it isn't too sweet. I also didn't have any issues with an overcooked top layer, but I did reduce the heat to 350 after the first 20 minutes in the oven.

    • Cheri on November 08, 2015

      This is good, sweet, satisfying. I used bananas on the bottom and stirred some raisins into the dry mix. I also, didn't read carefully enough and put sugar into the dry and maple syrup into the wet ingredients. Since I had reduced the quantity of both, it's good, but this aspect needs mindfulness, or the whole lot will be TOO sweet. I used almond milk, which worked out great. Also substituted toasted pecan bits for the walnuts. I'm anxious to see what I think about it 2-3 days from now, reheated. Portable weekday breakfast is the goal.

    • vinochic on February 09, 2017

      Finally tried this and it was delicious. Used coconut oil and cashew milk to keep it dairy free, frozen blueberries and bananas. Leftovers were good too. Will definitely make again!

    • ccav on November 05, 2015

      This was one of the best baked oatmeal recipes I have tried. I made it with frozen blueberries and 1 banana. Not a fan of bananas so I will try what others have mentioned subbing apples (or peaches). Used soy milk instead of regular; also subbed coconut oil for butter, and didn't add maple syrup. Leftovers were a good portable breakfast!

    • Emily Hope on December 04, 2011

      Very good and not too much work to make--would be great as part of a brunch, thought it's easy enough to make for regular weekend mornings (maybe even weekday, though it does need to bake for about 40 minutes). I used frozen (unthawed) blueberries and banana slices and they worked fine. I'd like to experiment with other fruit and nut combos, like apple/raisin/pecan. Top layer of oats was just a little bit chewy for my taste--I might try a little more milk next time to see if that makes a difference.

    • e_ballad on August 15, 2016

      Our go-to winter breakfast. We often make this on the weekend to reheat for the next few days ahead... or we would if my husband would stop scoffing it all down during the day! We usually substitute honey for the maple syrup & whatever stewed/fresh/frozen fruit we've got at hand.

    • WFPLCleanEating on June 08, 2016

      Very simple but also very delicious, easy to throw together on a weekend morning. - Sarah

    • wittwoman on November 23, 2015

      We make this again and again. It's so satisfying and keeps us full for hours. Reheats fine for breakfast, and pairs extremely well with dollop of Greek yogurt. We use whatever frozen berries are in the freezer (usually a mix of strawberries, blueberries, raspberries, blackberries). And always use maple syrup instead of sugar.

  • Bran muffins

    • TrishaCP on June 27, 2013

      These are probably the best bran muffins I have ever made. The butter adds a nice mouthfeel and a hint of luxuriousness to go with all of the bran. I do recommend not overfilling the muffin tins beyond what Heidi advises- a couple of mine were a bit too full and got funny caps on them as a result. (Still tasty just not as pretty.)

    • kb_mw on October 19, 2011

      Very good, not too sweet. I've made these several time with the Ezekiel 4:9 cereal, the golden flax version. They don't really dome up very much in the oven, but that works because they are the perfect recipe for my rose-shaped muffin pan. They keep decently well for a muffin too, and are good split and toasted the next day.

  • Frittata

    • monica107 on January 25, 2014

      Super easy to adapt in any which way. This is now my frittata method/jumping off point and I use whatever I feel like inside.

    • TrishaCP on June 27, 2013

      I really liked this- my version used golden zucchini, red potatoes, and goat feta. I was one egg short of the required number, but it still came out fine. Initially, it feels like there are too many onions/shallots, but they really contribute to the flavor, so don't be stingy with them.

    • anniecc on September 27, 2022

      This is a great basic frittata recipe which lends itself to many modifications. I like it with red peppers.

  • Open-face egg sandwich

    • WFPLCleanEating on June 08, 2016

      I agree with Rutabaga in that this isn't really a recipe since who doesn't know how to make egg salad? But I did love the tangy addition of the yogurt instead of mayo & will probably make it again as mayo isn't a staple in our kitchen - Sarah

    • Rutabaga on December 12, 2015

      Like many Super Natural Every Day recipes, this one is barely a recipe, but it is a nice way to freshen up egg salad. I really like the tangy taste of yogurt in place of mayonnaise, and buttering and rubbing garlic on the toasted bread really enlivens the sandwiches.

  • Tortellini salad

    • vinochic on May 19, 2014

      Simple but fresh and tasty

  • Summer squash soup

    • TrishaCP on June 27, 2013

      Exactly like Thai red curry in soup form. I used golden zucchini (and left it chunky) but this would work well with any type of squash. I did add more red curry paste as one tablespoon isn't punchy enough for my household.

    • Rutabaga on October 15, 2017

      Like many recipes in this book, this one's easily adaptable. To that end, I used green curry paste instead of red, added extra potato, used a little less coconut milk (I had 2/3 of a can I needed to use up), and left out the tofu croutons entirely. It's a nice, simple soup, but unexpectedly spicy. I used a scant tablespoon of Mae Ploy green curry paste, and it gave the soup quite a kick. We tempered the heat and made into a more substantial meal by adding cooked rice. It was still pretty spicy, but I loved turning the dish into a soupy, warming bowl of rice with curry - we'll definitely do that again. We also topped the dish with chopped avocado, a good alternative if you're not using tofu and want to add something a little creamy and mild.

    • Barb_N on July 16, 2020

      I used this as a springboard for dinner, an opportunity to use a lot of produce but subbing shrimp for tofu. I used yellow squash, yellow zucchini, baby butternut squash- a volunteer from our compost, and corn. As you can see from the hue in my photo, I also increased (3 T) the red curry paste as one T was barely discernable.

    • monica107 on January 25, 2014

      I used extra red curry paste for more spice (which I definitely think is a necessity), onion instead of shallots because that's what I had, and skipped the tofu croutons. The soup reminds me of a Thai red curry dish and I think it would be possible to try some other veg here if you partially cook a hardier veg before adding it in. I don't think this would freeze well, but the recipe doesn't make too much extra, just enough for leftovers which I think would be fine reheated.

    • meginyeg on May 05, 2022

      We enjoyed this. I added some chick peas just to use them up. Served over rice to make a filling supper. Will make again.

  • Chickpea wraps

    • ChelseaP on May 21, 2021

      I enjoyed these but next time would use less raw onion as I found it a little overpowering.

  • Mostly not potato salad

    • Rradishes on October 02, 2016

      Makes a great side dish, a great alternative to boring potatoes and a way to sneak more veggies into dinner. Next day the oil-based dressing does harden, so reheating a little is necessary. Best same day.

    • TrishaCP on September 23, 2020

      We loved this side dish with grilled salmon and hamburgers over Memorial Day. It was nice to have a lighter potato salad. I didn’t include the tofu since I was serving it with proteins, but I’m sure it would be great.

  • Chickpea and dandelion greens

    • Rutabaga on April 07, 2015

      I basically took the idea of this recipe and ran with it. I started with garlic gently sautéing in the pan as Swanson instructs, but substituted about a tablespoon of Aleppo pepper for the cayenne. I added the chickpeas to the pan and fried them gently for about 20 minutes white preparing the rest of dinner, then added the dandelion leaves for the last few minutes. Once the leaves wilted, I added chopped Kalamata olives, marinated artichokes, minced preserved lemon, and feta. A far cry from the original, but a more substantial vegetarian main dish for dinner, and definitely something I would make again.

  • Whole grain rice salad

    • we10mom on October 20, 2011

      This salad is both delicious and gorgeous. It really needs that dark colored rice to look its best. I used a rice blend from Costco. It is definitely its best on the day it is made.

  • Shaved fennel salad

    • TrishaCP on June 27, 2013

      I made this without the feta because I had some other rich flavors going on in my meal and I wanted the acid hit without additional richness from the cheese. It still worked well. Just add more honey. (I used a thyme flavored honey, which was great.)

    • monica107 on January 25, 2014

      Don't be deterred by the lack of photos - you can see some on Heidi's blog: I accidentally ended up letting the zucchini/fennel mixture sit a few days out of necessity and it still turned out great, so feel free to make that component ahead. A great go-to summer salad.

    • WFPLCleanEating on June 08, 2016

      The flavors in this recipe really popped, I skipped the honey as I'm very low sugar, but my lemons weren't overly tart so it wasn't missed - swapped in pepitas for pine nuts & a firmer (and very salty) goat cheese instead of feta - still great and it makes a ton so good for a large party or if you feel like eating salad all week like I did.... - Sarah

  • Ravioli salad

    • ChelseaP on August 05, 2021

      This is a go to weeknight dinner in our house, it's delicious and easy!

    • Rutabaga on January 19, 2015

      The cilantro pesto for this salad is beautifully bright and refreshing, and in my case I ended up with an extra half cup to be put toward other uses. I used spinach ravioli from Costco, then added chopped roasted red pepper as a topping, since Swanson mentions how much she enjoys utilizing chard and red pepper ravioli for this salad. That helped make the pasta a well balanced main dish, and added a vibrant splash of color. I also used brined Taggiasca olives in place of oil-cured olives.

    • Rutabaga on February 20, 2015

      I made this again, used pine nuts instead of pepitas. left out the olives, and added sautéed mushrooms. This is such a versatile petso/pasta combination!

  • Kale salad

    • Barb_N on March 29, 2014

      My family loves this kale recipe- I learned to add the coconut toward the end of cooking so it does not burn. I have also bulked it up with chunks of roasted winter squash and feta to make it a meal.

    • Rutabaga on January 11, 2015

      What an addictive way to roast kale; my husband, in particular, loved this dish, but even my three-year-old ate some. I served it without farro, as I was making it as a side dish to accompany pasta. Next time, if I weren't adding it to a grain, I would only use about half the dressing. The coconut and kale browned pretty evenly together in my case. I used purple curly kale.

    • sheepishjen on June 20, 2017

      The first time I made this it was good but not amazing. The second time it was absolutely delicious. I used some fairly young Russian kale from the farmer's market - going by weight, I used about 130 g instead of the 100 g called for, but I weighed it after I removed the stems. The recipe doesn't specify when to weigh. I followed the recipe as directed and my kale got lovely and a bit crisp as the coconut flakes turned golden. For the farro, I cooked it the way it is cooked in Charlie Bird's Farro Salad recipe as published in the NY Times:1 cup of farro, 1 cup apple cider, 2 cups water, 2 bay leaves and 2 tsps. kosher salt in pot. Bring to a simmer and simmer uncovered for about 30 minutes, or until the farro is chewy/tender and the liquid evaporates. You may have to add liquid before it's done. Result: crisp coconut, semi-crisp kale, toothsome farro in delicious sauce. My husband is not a fan of farro but loved this!

    • Kelli_L on January 06, 2016

      What a super tasting salad! Tastes great with spelt grains instead of farro.

    • TrishaCP on June 27, 2013

      This recipe, as others have said, is pretty spectacular. The flavor combination does have that umami savoriness- and while I have roasted kale before I would never have thought of pairing it with coconut but it works so well together.

    • vinochic on September 18, 2012

      I love this recipe! I probably make it once a week. It is also really good served with other hearty grains (brown rice, bulgar...)

    • Laura on December 08, 2011

      Pg. 80. This was really good. That said, in the future, I would be inclined to double the kale and decrease the coconut. It just seemed that the amount of coconut was way out of proportion to the amount of kale.

    • jzanger on January 03, 2012

      I used this as a jumping off point for a more substantial dish. We axed the coconut, doubled the kale, and added these ingredients: diced and roasted sweet potato (tossed with rice vinegar and coconut oil), thinly sliced crunchy red bell pepper, sunflower seeds, dried cranberries, and sautéed shallots. It was really good over the suggested farro. I will definitely make it this way again!

    • mfranklin125 on January 29, 2018

      This is better without the coconut

  • Black bean salad

    • mfto on September 09, 2011

      This recipe did not work for me at all. I used 2 cans (30 oz total) of black beans which were listed as a substitute. She lists cooked beans as 22 oz. I noticed the discrepancy in oz too late. Another problem was the oven roasted cherry tomatoes. She lists 1 pint and that is what I used. It might work for one can of black beans but was lost in 2 cans. Not Heidi's fault but although my tomatoes were listed as cherry, they were very large. Grape tomatoes would be better size I think. I did not care for the pepitas. Almonds would be better for me. I tried to save the dish by adding some sun-dried tomatoes but my husband ate only a few beans. So don't think I will attempt this dish again.

    • Rutabaga on May 18, 2015

      I cooked a fresh batch of black beans for this recipe, following Heidi's method found in the last chapter of this book (it's your basic stovetop method for cooking beans). I also roasted the tomatoes according to her method, using about a cup and a half of fresh cherry tomatoes. I didn't measure the weight or bulk of the tomatoes after roasting, but simply tipped them all into the beans, and found the ratio of tomatoes to beans seemed about right. Along with the feta, pumpkin seeds, and lemon zest and juice, I added some extra glugs of a really nice Tuscan olive oil, which really strengthened the dish, especially if you give the flavors time to mingle. This would be a great picnic salad, especially if you are looking for a protein-filled vegetarian option.

  • White beans & cabbage

    • Rutabaga on February 10, 2015

      Since I have a stainless sautee pan, I added plenty of oil to allow the potatoes to brown without sticking. I found that my potato cubes were so small, they just blended into the final dish, which wasn't a bad thing, but next time I will make them a little larger, maybe about half the size of the beans. I also added extra olive oil with the beans, partly to avoid sticking, but also because olive oil, potatoes, and white beans just go together so well. This is a great inexpensive, easy supper for any time of year.

    • EmilyR on August 11, 2022

      Went with enameled cast iron as suggested. This felt like Christmas market food and I'm sure is far better in Winter months, but I had a ton of beans to use and that brought me here. I also added a bit of chicken salt for some extra flavor.

    • maggiewt on September 25, 2013

      Agreed that this recipe is MUCH better than it appears. I use a cast-iron as well, the larger the better.

    • monica107 on January 25, 2014

      If you'd like to omit the Parmesan, black pepper (and some more salt) works nicely but it is a pretty different dish. Use a nonstick or seasoned cast iron pan - I tried stainless the first time and had a big thick coat of caked-on mush on the bottom so nothing browned. Big mistake.

    • kb_mw on October 19, 2011

      Love love LOVE this recipe. The first time I made it, both my husband and I were skeptical, but it is really excellent. We use a cast-iron skillet, I would recommend either that or non-stick to get the potatoes browned. We make this at least once a week. Easy, CHEAP, and tasty, a real winner.

    • TrishaCP on March 19, 2016

      This is a great hash-like recipe that is a perfect vehicle for cabbage. The sum is really greater than the parts. I skipped the Parmesan and it was still very tasty. I completely concur with using a pan that doesn't stick-you will have real problems otherwise.

    • jaelsne on June 06, 2014

      Not a pretty dish for company, but a delicious weeknight meal. The dish reminds me of a hash. The cabbage adds an interesting, but not overpowering flavor. Very different from the norm, and sure to be repeated.

    • vinochic on January 09, 2017

      So simple, yet so tasty! I used an enameled coated cast iron pot and there wasn't too much sticking. Will definitely be making this again!

    • meginyeg on October 07, 2021

      We really liked this and will definitely make again.

    • gamulholland on August 27, 2020

      Simple, delicious, and filling. Also popular with the kids.

    • wittwoman on November 23, 2015

      Surprisingly great flavor for being such a simple, speedy, hearty dish with so few ingredients. Not much to look at, but also reheats well.

    • anniecc on September 27, 2022

      I love this recipe, it is perfect comfort food. I usually make it in a non-stick wok. The author says it serves 4, I would say 2-3. I often up the quantity of potatoes and sometimes add smoked paprika for an additional flavour dimension. If you’re vegan it also works really well with nutritional yeast as a substitute for Parmesan cheese. I find the cabbage takes a lot longer than one minute to cook, but perhaps I’m not slicing it as finely as the author.

  • Broccoli gribiche

    • Jviney on December 29, 2020

      This is such a great recipe. I made it as written and I don’t think I would change a thing next time. The acid and mustard and different textures are so good - will repeat this one for sure.

    • Nicjeph on September 05, 2018

      I love this recipe, I often use a mix of cauliflower and broccoli

    • cespitler on November 01, 2012

      I, too, am a big fan of this salad. It's very similar to a potato salad I've been making for a couple years, which uses lemon instead of the vinegar (and a lot more of it, like lisacohen suggests above). I love the addition of the egg yolk to the dressing. Asparagus would be great as would be corn and roasted carrots (which would also add more color). I'd also add more shallots next time and would let them sit in the dressing for a bit before mixing. This also came together quicker than I expected and will therefore make it into the regular

    • Emily Hope on March 01, 2012

      This was really delicious and a nice twist on potato salad. Hearty enough to be a meal on its own or with a vegetable side. I found that though the gribiche dressing seemed tart enough on its own, when added to the salad, I needed to add more vinegar to perk things up. I only used parsley because that's what I had on hand, but I imagine it would be delicious with tarragon and chives. I'd also consider adding cornichons (traditional in gribiche).

    • TrishaCP on June 13, 2020

      Very delicious recipe. I agree with other reviewers that I wanted more acid once the ingredients were mixed in. I ended up adding about a tablespoon of brine from the capers and that did the trick. And yes, more shallots too. For my herbs, I used a combination of tarragon, chervil, chives, and parsley.

    • robinelizabethleslie on April 08, 2014

      Great as a warm salad, and its filling enough for a light meal. I used an egg slicer to cut the eggs and found it really helpful, just cut once across horizontally, then turn the egg upright and cut again.

  • Chanterelle tacos

    • Rutabaga on November 03, 2015

      Because I had both tortillas and chanterelles, I decided to try these. Unfortunately, what I had were burrito-sized flour tortillas, which overwhelmed the filling. Delicate taco-sized corn tortillas would definitely be best, and pair better with the earthy mushrooms. The mushrooms, however, were great, even without the serrano (which I left out to accommodate my four-year-old). My husband liked topping them with sour cream in addition to the parmesan. It may be barely a recipe, but I doubt I would have thought to use chanterelles in tacos on my own. It's a treat to enjoy in mushroom season.

    • oddkitchen on January 16, 2013

      Very good and easy, but barely a recipe -- pan-fry mushrooms in butter, with seasoning.

    • TrishaCP on June 27, 2013

      These are so simple to make and so great- a perfect fast weeknight meal. Any mushroom will work well but try not to substitute for the serrano chile- they really provide the perfect warm heat for this dish.

  • Orzo salad

    • e_ballad on October 15, 2018

      We found this salad to be incredibly bland. I’m not even sure that upping the quantity of Parmesan would redeem this. Also note: the recipe uses the book’ “Crème fraiche” recipe (heavy cream, buttermilk), which requires preparing 2 days in advance.

  • Rye soda bread

    • meginyeg on November 01, 2022

      We liked this. Dough was a bit sticky but not horrible to work with. Tasted great.

    • intrepidcook on December 09, 2023

      I had read the reviews about this being a sticky dough, but thought I would be up to it. Unfortunately, what was supposed to be quick-to-make bread did not turn out that way for me. The recipe as written is 95% hydration! No wonder. I struggled through it regardless. The results are tasty so will likely try again but probably with some tweaks. I do like the presentation with the 8 deeply-cut wedges. Reminds me of scones.

    • TrishaCP on March 19, 2016

      This is the soda bread that I make when I have rye flour on hand. The flavor is excellent. Like Carrie, I find the dough quite sticky, but do my best to minimize the handling to keep it as light as possible and haven't had to add extra flour. I also haven't experienced the dough turning out dry, but I will report back if that happens to me in the future. (FWIW, I use cup measurements for this recipe.)

    • cespitler on November 01, 2012

      Seriously quick to make and absolutely delicious with the dill butter. I'm just about to make a second batch so that I can use up my buttermilk and I know my friends will appreciate the gift when I show up for dinner tonight. My dough was very sticky, too. So, I added extra rye flour and it came together just fine. The slashes definitely make for a beautiful presentation.

    • monica107 on January 25, 2014

      This is awesome with the dill butter (also in the book) - it worked great for a picnic lunch.

    • Rutabaga on November 18, 2015

      The flavor of this bread is great, but my loaf was very dense. Unlike cespitler, my dough was quite dry (I only had two cups of buttermilk, so decided to just go with it), so perhaps that's why it was on the heavy side. Still, this is so much quicker than typical rye bread recipes that it is worth making again, especially with the fabulous dill butter.

  • Dill butter

    • Rutabaga on November 18, 2015

      This spread is fantastic; I could almost eat it with a spoon! I'm not sure who disliked it enough to give it a two star rating, but my rating is five stars. The addition of goat cheese is one I wouldn't have thought of on my own, and it really melds with the herbs, as well as both tempering and complementing the richness of the butter. This would be excellent with almost any savory bread or cracker, or as an open-faced sandwich or canape spread.

    • monica107 on January 25, 2014

      I am not one to butter my bread, but this stuff is addicting.

    • Lepa on January 05, 2019

      This spread is mind-blowing. I make the soda bread just so I have an excuse to eat this!

  • Avocados and mustard seeds

    • Rutabaga on January 03, 2015

      I happened to have all the ingredients on hand for this recipe except the serrano, so I left that out. Still, it was very flavorful and fun as a side dish. It comes together in a flash.

    • Dannausc on February 13, 2018

      Pretty decent. I ate it with tortilla chips, but it would probably be better with naan.

    • sdeathe on November 09, 2021

      Just delicious1 I have made this as an appetizer several times, and it always disappears in a flash. I serve it with canapé toasts or slices of baguette.

    • soleilune on February 04, 2012

      Pretty tasty! I halved the recipe since it was just me eating. I had intended it as a snack while making dinner, but I ended up eating it with a few tortillas and it became my dinner. Subbed jalapeno for serrano chile, and used garam masala as the curry powder.

    • TrishaCP on February 14, 2014

      Really delicious use of avocado. I served it as a side with rice, but it could easily take the place of a guacamole if you need an Indian-inspired dip. Since I needed to use ingredients already on hand, I subbed jalapeño for serrano chile and omitted the cilantro. I look forward to making this again soon!

  • Pita chips

    • Rutabaga on July 04, 2016

      I used thick white flour pitas, not pocket pitas, since I happened to already have them on hand. After baking them for 25 minutes (due, no doubt, to their thickness), they were deeply golden and satisfyingly crunchy once cool. The oil, butter, and garlic combination Swanson recommends is just right. I'll stick with this recipe when I want to make pita chips in the future.

  • Turnip chips

    • Jviney on January 05, 2021

      These were really good! The recipe notes say they will be the least perfect chips you’ll ever make and it did feel that way when they came out of the oven. I don’t have a mandolin so cut them by hand and of course there was variation - some burned and some seemed undercooked, but holy moly with the lime juice and pimenton, they were delicious.

  • White bean spread

    • Rutabaga on February 01, 2015

      I made this with canned cannellini, which made it very quick to prepare. Garlic, rosemary, olive oil, and white beans are, of course, a match made in heaven, but the addition of toasted almonds really deepened and enriched the flavor. This is a wonderful healthy spread to serve as an appetizer or take on a picnic.

  • Spinach chop

    • jaelsne on November 17, 2011

      I made this delicious recipe for a potluck, and received rave reviews and several requests for this recipe. It is unusual and tasty, with a bit of a kick from the Harissa. I will definitely make this again!

  • Roasted chickpeas

    • spharo00 on April 25, 2012

      I used half canned chickpeas and half dried chickpeas. The flavor was great, a little smoky and a little spicy. It was my first time making roasted chickpeas so I was a little surprised by the texture. I expected them to be crunchy, but they were soft after the initial bite. This may be an error on my part, not sure. Also, Heidi suggests keeping these on hand to add to other dishes, but by the next day mine were a very unappetizing texture.

    • Rutabaga on May 01, 2015

      I usually just roast chickpeas on the stove, so was curious as to how this oven method would differ. Perhaps Swanson's cooking times were a little long for my oven, as the result was chickpeas that were exceptionally dry. The flavor combination is very good, although I left out the rosemary and hot paprika, but I felt like maybe the chickpeas should have been tossed in the spiced oil earlier in order to soak it up better.

    • Rutabaga on February 09, 2017

      I made this again, and thought the chickpeas turned out just right. Maybe last time I overbaked them? This time, I removed them from the oven when they were only just crispy and slightly split open, after about 19 minutes baking. I also added a tablespoon or so of smashed garlic gently sautéed in olive oil to the seasoning mix, again leaving out the hot paprika and rosemary. They were exceptionally flavorful without being too dry at all. Since I find that garlic tends to burn when it is sautéed or roasted along with the chickpeas, this seems a much better way to do it.

  • Little quinoa patties

    • Lepa on December 06, 2017

      I make these occasionally and they are well received by my family. To form them, I pack the mix into a measuring cup and then tap/heave it out onto wet hands, then transfer the patty to the frying pan. I cook the patties with the lid on so they steam a bit and cook the insides. Don't touch them until it's time to flip and they will stay together nicely. I agree that they benefit from some sauce. I like to dip them in a mixture of ketchup and mayo or a spicy mayo. I'm a fan of Julia Turshen's kimchi mayo and that might go well with these.

    • WFPLCleanEating on June 08, 2016

      Overall tasty but I couldn't get the ratio of dry to wet right and they were super sticky and difficult to form the patties and keep together for cooking, probably wouldn't make again unless I learn some new techniques... - Sarah

    • Gastylin on August 15, 2018

      Love these! I add goat cheese and replace chives with green onion and parsley, These are nice cold as a breakfast take-along.

    • Kelli_L on January 06, 2016

      Great to keep extras in the freezer for a quick snack or meal.

    • Melanie on November 16, 2011

      p121. I thought these tasted really good, a nice combination of flavours. I ate one hot and saved the rest to eat cold for lunches during the week with salad. My substitutions - parsley for the chives, 3 eggs instead of 4. Also I cooked 1C of quinoa to give the 2.5C cooked quinoa that is required. Will probably bake as per Heidi's website next time.

    • RosieB on January 28, 2014

      These were lovely. I only made half recipe and kept extra quinoa for another dish. I added shredded zucchini and served them with sweet chilli sauce, natural yoghurt and a sprinkle of sunflower seeds. Will definitely make again.

    • TrishaCP on November 11, 2014

      These were a light and tasty meal- served with homemade tomato sauce. My mix was quite wet so I made them smaller than called for- I ended up with about 15 patties instead of twelve.

    • eliza on June 12, 2014

      These are quite good and pretty easy to make, if laborious. A good recipe to make for lunches at work and for vegetarian meals at home. Be sure to use good quality cheese to avoid blandness, and they benefit from a dipping sauce for flavour. Made these several times with slight variations, probably not something I will make that often. A half recipe is enough for me.

  • Farro soup

    • TrishaCP on November 30, 2014

      This soup was easy and delicious. I used an enormous sweet potato and didn't feel like it disappeared. I also used French lentils, and liked the chewiness of the farro with the squishy lentils. Definitely use a strong curry powder for this recipe though- the spices are really lovely with the ingredients.

    • Laura on November 22, 2011

      Pg. 128. Just got this book yesterday and this is the first recipe I've cooked from it. And, it's a winner! It's good and very easy. I made it with French lentils and homemade vegetable broth. Next time I would double the sweet potatoes -- they seemed to disappear. Have to say that the lemon yogurt is key -- don't skip it!

  • Harissa ravioli

    • Laura on January 29, 2021

      Pg. 131. Chose this recipe because I had all of the ingredients except for the pepitas, so left those out. Made with cheese ravioli and broccoli florets. It was super fast and easy, always a plus in my book. I think the success of this dish highly depends on the quality of the ravioli and I'm not sure what I used was the best, I had never bought it before and I was not impressed with it. The harissa oil, however, was outstanding. I could see making it to dress steamed or roasted vegetables or fish.

    • gastronom on April 09, 2016

      Very tasty, spicy one-pot meal!

    • TrishaCP on April 26, 2018

      We really enjoyed this too- the harissa oil is great. I was worried about how salty this potentially could be, but the amounts of olives and feta weren't excessive and they didn't overpower the rest of the ingredients. I subbed cauliflower since it was what I had on hand and it's a suggested sub, but I didn't think it worked well in this dish.

    • Rutabaga on September 21, 2016

      This was a hit with our family, so full of flavor and super easy to boot. I set some aside for my five-year-old before mixing in the harissa oil so that he could enjoy it without the spice. Instead of pepitas, I used sliced almonds as suggested, and also substituted kalamata olives for oil-cured. It's easy to scale up to accommodate a larger batch of ravioli. We used spinach and cheese ravioli from Costco.

  • Pan-fried mung beans with tempeh

    • kimbaroni on January 12, 2013

      Page 132

    • Astrid5555 on September 06, 2012

      Maybe I overcooked the mung beans since they were mushy. The tempeh, however, was really tasty and the broccoli added a nice crunch. A definite must cook again!

    • lholtzman on February 25, 2024

      Subbed canned white beans for mung beans as I could not get them in my store.

  • Chickpea stew

    • ChelseaP on May 21, 2021

      Simple but tasty.

    • mfranklin125 on November 02, 2017

      Good. Added some other veggies and also some rice to make it a little more winter weather friendly:).

    • Rradishes on October 22, 2016

      Great technique. Next will add more veggies, maybe potatoes. Could be good with curry powder as well.

  • Weeknight curry

    • Barb_N on March 29, 2014

      This is a great way to use small amounts of veggies languishing in the drawer. The sauce is tasty and easy.

    • Rutabaga on September 17, 2015

      Thai-style curry doesn't get much simpler than this; it's a great dish to throw together on a weeknight. I used just onions, zucchini, and chicken (which I sauteed separately in pan before cooking the rest as Swanson suggests), since that's what I had on hand, and also added extra coconut milk to taste.

    • meginyeg on May 19, 2022

      We liked this. It's perfect middle of the week curry. Quick and easy.

  • Summer linguine

    • Lepa on July 09, 2018

      This is one my go-to recipes in the summer when zucchini is in season. it checks all the boxes: quick, easy and delicious.

    • Rutabaga on July 29, 2015

      Keep this recipe on hand for a simple, yet delicious, zucchini season supper. I used a mix of whole wheat and durum wheat spaghetti, and found that I really liked the combination; it wasn't as heavy as whole wheat pasta can be, but was a little heartier than durum wheat. It's easy to cook the pastas together, just start the longer cooking one first. I also recommend adding extra garlic.

    • monica107 on January 17, 2014

      You can grate and freeze zucchini in 8-ounce portions (I use a kitchen scale and a freezer ziplock bag) which makes this a great quick and easy weeknight recipe year-round. Try to grate the zucchini in a larger format if possible (a box grater works well) as it tends to clump. I find mixing the two pasta types to be a bit too fussy for my liking, just use whatever pasta you like.

    • julesamomof2 on September 24, 2016

      My family loves this and I can't count how many times I've made it. The grated zucchini does clump so use a fork to distribute it when adding the pasta. I like to add an egg yolk or two which makes it creamier. Grating and freezing the zucchini is a great idea--I'm going to try it.

    • TrishaCP on June 27, 2013

      This is really easy and quick to execute but so tasty. I used squash instead of zucchini. Don't be scared of the red pepper flakes- they are essential. And for garlic lovers, you can be generous here.

  • Stuffed tomatoes

    • TrishaCP on June 27, 2013

      This was a really delicious and easy side. I used whole wheat couscous this time but I am thinking the barley couscous option would be amazing.

  • Black pepper tempeh

    • cespitler on November 01, 2012

      I thought this was good, too. However, I'd probably make a few changes next time. Since I love tempeh, I'd probably increase it by 50% or so and I'd cut the sugar a bit. I liked the sweetness it brought, but with the caramelized garlic it was a little too sweet for me. I wanted a touch of brightness to come with this. I like the idea of maybe serving it over spinach as a warm salad next time. I'd maybe add some cherry tomatoes and little crunch with grated carrots at the end.

    • Rutabaga on September 27, 2018

      I liked this, but the rest of the family was pretty apathetic towards it (although the picky two-year-old ate two pieces of tempeh, which is really something). I may make it again as it is simple and a good vegetarian meal option, but if I do, I'll be sure to get the pan quite hot before adding the tempeh to give it a good sear. Mine was thoroughly cooked, but a bit limp.

  • Dilled green beans with seitan

    • swegener on May 18, 2015

      I wasn't super impressed by this recipe, it was kind of bland. Maybe it was my green beans or the seitan, but I ended up adding some vinegar and some mustard to add more flavor.

    • Dannausc on February 04, 2018

      I added a handful of hazelnuts and a fried egg. It was pretty good though the seitan was a little chewy. I think this was the first time I’d ever cooked with or eaten seitan.

  • Pomegranate-glazed eggplant with tempeh

    • Churchim808 on April 18, 2020

      This is truly wonderful. Comes together super quick an easy. I would warn you to watch it carefully. Mine was burnt to a crisp at 45 min. It also doesn’t make very much.

    • Barb_N on March 29, 2014

      I have made this as written, died and went to heaven and made it with eggplant alone. This is my favorite eggplant recipe!

  • Green lentil soup

    • kimbaroni on December 29, 2012

      Page 149, and absolutely delicious!

    • vinochic on January 14, 2016

      loved it!

    • TrishaCP on June 27, 2013

      One of the best lentil soups I have tried- I used Sri Lankan curry powder, which has warm spices that worked really well with the flavors here.

  • Cabbage soup

    • adukeman on October 06, 2020

      This was delicious and a great combination of flavors.

  • Cauliflower soup

    • Barb_N on March 29, 2014

      The soup itself is not too flavorful- use a very sharp mustard for the crotons, and a flavorful cheese- I like smoked cheddar.

  • Wild rice casserole

    • kimbaroni on December 29, 2012

      Page 155

    • Laura on May 20, 2013

      Pg. 155. I'm really surprised by the positive notes for this recipe here because I really disliked this. It was dry and didn't have a lot of flavor. I think the cook time is way off -- I don't think the second half of the bake time is needed at all -- wish I'd gone with my instincts and removed it from the oven after the first 30 minutes. Also, the wild rice did not work at all for me. I'd much prefer this with brown rice. But then, I won't be making it again, so it's a moot point.

    • RosieB on January 24, 2014

      I thought this was a nice dish. I used a mixture of brown and wild rice cooked in the pressure cooker for 20 minutes. I used less rice and more mushrooms which kept it moist. I served it with a nice green salad. We had left overs cold and it was still good. I will make again but put in more cheese and garlic.

    • jaelsne on January 10, 2012

      We enjoyed this recipe. It has an earthy, wintry taste that would make a great side dish. I made it as written, and found it a bit lacking as a main dish. Next time I would add a lot more cheese and perhaps more spice. A little bland for our family. It was popular at a pot luck I attended. Excellent recipe, but not we good as others in this book. Repeated on June 19, 2014. I enjoyed this as a main dish,but would serve again with a substantial soup or salad. My daughter suggested the addition of crumbled sausage if you weren't concerned about making a vegetarian dish.

    • Cheri on June 23, 2011

      Wild Rice Cassarole is great. Used thyme. Added a little more grated cheese, some to mix and some on top. Great side for chicken, fish or pork, but very good on it's own. Good leftover/re-heated

    • TrishaCP on February 27, 2024

      I thought this was good, with modifications. Following the advice of other members, I used more cheese to top and only baked it about 40 minutes. It stayed moist. I added powdered black garlic along with the fresh to give it more punch.

    • Dannausc on February 13, 2018

      Good and easy. I added extra cheese. It would be good with bacon, pecans and/or chicken mixed in.

    • skvalentine on November 24, 2022

      Made for Thanksgiving. Was not a big hit with my crowd, but I thought it was pretty good. I did use extra salt and cheese.

  • Black sesame otsu

    • TrishaCP on June 27, 2013

      This was amazing. Love the paste- the best of salty, sweet, savory, sour, hot, bitter all in one. Also, this is the type of recipe that you can riff on to suit the foods you love the best- I had tofu in my bowl per the recipe, and my husband had chicken and broccoli. Love love love.

    • kater on January 31, 2012

      Great recipe!

    • Rutabaga on September 20, 2018

      This is a tasty, easy dish to make. I left out the tofu and served it as a side dish together with a variety of simple Japanese-style dishes. As Swanson notes, the black sesame paste has a number of uses - massaged into vegetables, as topping on a rice bowl, etc.

  • Miso-curry delicata squash

    • cjross on October 08, 2013

      Tasty. I used collards instead of kale and I sauteed them a bit before adding to the salad. I also didn't read the directions to reserve some of the dressing for the end, but it worked out anyways. My potatoes took a lot longer to cook than the recipe suggested.

    • Emily Hope on September 30, 2013

      This is a tasty, healthy, and (somewhat) quick vegetarian main dish. Most of the ingredients (squash, tofu, and potatoes) get tossed in the oven with a miso/curry marinade, and the rest of the marinade, with added lemon juice, dresses raw kale, which is tossed with the roasted veggies. The miso and curry play well together (though my curry paste wasn't quite as spicy as I liked and so added some harissa to compensate), the acidity of the lemon juice adds needed brightness, and the sweetness of the delicata ties everything together. (I also added a teaspoon or so of maple syrup.) I used a whole block of tofu and a whole bunch of kale (she calls for somewhat less) and just added a bit of extra dressing to compensate. Served over coconut quinoa: A good match, but if I did it again I'd leave out the potatoes. I didn't have cilantro or pepitas, though I'm sure those would be tasty.

    • eliza on December 21, 2013

      We really disliked this dish; the combination of flavours just didn’t work. It was so poor that I did have to throw most of it out. We have enjoyed the other dishes I've tried from this book, but not this one. Never again.

  • Membrillo cake

    • macfadden on August 13, 2016

      This was delicious and I don't think anyone would have noticed it was whole grain. It had a light texture and was pleasingly lemony. I liked it best on the second day, when it was a bit moister and softer than the day before.

  • Carnival cookies

    • WFPLCleanEating on June 08, 2016

      I made these as a way to use up some overly ripe bananas but I made a lot of modifications - I skipped the popcorn all together cause I didn't have time for it/didn't want it anyway, subbed the peanuts with walnuts & did a half/half mix of dark chocolate and baker's chocolate to cut down on the sugar - over all good and would probably make again as it's a good use for bananas on their way to going bad (which happens a lot in my house) -Sarah

  • Macaroon tart

    • jessekl on July 01, 2017

      The crust was delicious. There was something strange (and dry) to me about the macaroon topping. I'll use the crust as a jumping off point for other desserts for sure.

    • monica107 on January 25, 2014

      This is a go-to summer dessert for me. I try not to think about the calorie count, but luckily it's rich and a bit easier to eat small portions at a time. I've made this with blackberries and strawberries and I think it would work with pretty much any berry or even mixed berries. Peaches, pineapple, or cherries might also be good. Make sure the fruit layer covers the whole bottom of the tart so everyone gets a good fruity bite.

  • Buttermilk cake

    • monica107 on January 25, 2014

      Very versatile... use whatever fruit you like.

    • TrishaCP on June 27, 2013

      This cake is a great blank canvas for all kinds of fruits- I used peaches. I made this in a 10 inch springform and needed to about double the baking time to make it work. I do want to address the sweetness issue. It is not a sweet cake but I think you need to keep in mind the sweetness of the fruit you use, and then you can adjust to taste by sprinkling more sugar as needed on top of the cake.

    • Rradishes on October 02, 2016

      Sounded like a great recipe, but I used regular white (not wholewheat pastry) flour and it came out dry and absolutely bland. Not sure what went wrong, maybe the pastry flour is a must here. I prefer less sweet cakes, but this one was more like chewing a paper brick.

  • Ginger cookies

    • TrishaCP on June 27, 2013

      I have made these previously as part of a Christmas cookie assortment because I wanted to include a ginger cookie. They pack a potent ginger flavor that was a bit too strong for some in my family- but those who like a strong ginger taste will love these cookies. I haven't made ginger cookies with chocolate before, but I really loved that combination of flavors.

  • Honey & rose water tapioca

    • TrishaCP on June 27, 2013

      This is a not too sweet pudding for grownups. The lemon zest is key here I think- combined with the rosewater it adds a hard to place, exotic floral note to the dish. I didn't have mild honey on hand, so I used about a tablespoon of lavender honey, and the rest mild agave nectar. The substitution worked well with the recipe.

    • jzanger on April 04, 2012

      Not crazy about this recipe, as much as I wanted to be. The honey was so overwhelming to the other flavors. I love the idea of adding rose water and lemon zest, and I will try that again, but not with the 1/3 cup honey Heidi calls for. Also, I suspect that using milk with a higher fat content than I did (1%) would be wise.

  • Oatcakes

    • monica107 on January 25, 2014

      I made these without the flax seeds, and swapped the coconut oil for more butter. While I really do like them a lot I find them too sweet for my taste, and I may take on the challenge of making them a healthier breakfast option.

    • Rutabaga on February 06, 2017

      I find these rather addictive, so have to force myself to only eat one. They are perhaps a little sweeter than they need be, but that's probably one reason my sons and husband are happy to eat them. They also keep well for several days, so are a great snack to pack on trips.

  • Whole grain mustard

    • monica107 on January 25, 2014

      Let it mellow in the fridge longer than the suggested 2 weeks. It comes off strong at first. Alternately, Heidi suggests elsewhere online that using hot water instead of cold will produce a mellower mustard.

  • Poached egg for one

    • spharo00 on March 11, 2013

      The author describes three methods for poaching eggs and suggests using all three to make a perfectly poached egg. I usually swirl the water and add vinegar but had never tried to strain the extra white from an egg before poaching. It seems like an unimportant step that would be easy to skip, but I tried it and it really does work. My egg was perfectly round and perfectly cooked with no stray whites to push away. It may not have affected the flavor as much, but if you are poaching eggs as part of a meal for guests I would definitely recommend this.

  • Roasted strawberries

    • Barb_N on March 29, 2014

      I agree with monica- this cooks down to almost nothing. A shame because they are so good. I skipped the port altogether and didn't miss it.

    • monica107 on January 25, 2014

      I quadrupled the recipe and I'm glad I did, they cooked down a LOT. I also scaled back on the port, I like a little booze for flavor but once I can taste the alcohol I'm out. That and the splash of balsamic really made these something unique. We ate it over a generous spoonful of fresh ricotta. Absolutely loved it.

    • TrishaCP on June 07, 2015

      Delicious-but agree the yield is way too stingy for something this good. I quadrupled the berries called for, but since they were very sweet I did not increase the maple syrup. I didn't have an open bottle of port so I just went with the balsamic and that worked just fine.

  • Oven-roasted cherry tomatoes

    • monica107 on January 25, 2014

      I would like to advise the use of caution with the sugar/maple syrup element, as my tomatoes were far too sweet to begin with and the addition of sugar was definitely a mistake. On the plus side, you could easily take the basic recipe and vary it for different flavor combinations (I think rosemary/thyme would be interesting) and I suspect these may freeze pretty well to add a little punch of color and flavor to dreary winter meals.

    • macfadden on July 02, 2016

      Not good. I usually like things that are sweet and savory, but the olive oil and sugar combination here was a bit gross. It made the black bean salad (also from this book) I used it in rather unappetizing.

    • Rutabaga on September 23, 2016

      I haven't found that adding a very small amount of sugar as directed has made my tomatoes too sweet, but certainly if your tomatoes are naturally very sweet, it's probably best to leave it out. These are great in Swanson's black bean salad, and would pair wonderfully with other beans or grains as well.

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Reviews about this book

  • Food52 by Carla Hall

    The 2012 Piglet Tournament of Cookbooks vs. Christina Tosi's Momofuku Milk Bar

    Full review
  • Food52 by Nigella Lawson

    The 2012 Piglet Tournament of Cookbooks winner vs. Andrea Reusing's Cooking in the Moment

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  • Lottie and Doof

    It is incredibly beautiful and from the moment I picked it up, had a hard time putting it down. It is easy on the eyes, a good read and full of recipes that had me itching to cook.

    Full review
  • Tea & Cookies

    This is my favorite combination - food that’s good for me but also exciting and flavorful, new and inventive yet comforting and delicious.

    Full review
  • Boston Globe

    Some might think that Swanson is what we used to call a "health food nut." She’s found a reliable formula for reaching out to the mainstream. Or maybe the mainstream has finally caught up.

    Full review

Reviews about Recipes in this Book

  • Baked oatmeal

    • Lottie and Doof

      I will be making it again and again, it is fantastic. It is easily adapted as fruits come in and out of season. I can even imagine a version with jam in the depths of winter.

      Full review
  • Lemon-zested bulgur wheat

    • Arctic Garden Studio

      This recipe makes weekday hot cereal feel special, even decadent. I love the nutty flavor and chewy texture. The coconut milk makes it incredibly creamy... What's not to love?

      Full review
  • ISBN 10 1607740680
  • ISBN 13 9781607740681
  • Published Apr 05 2011
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

HEIDI SWANSON'S approach to cooking whole, natural foods has earned her a global readership. From her Northern California kitchen, she introduced us to a less-processed world of cooking and eating through her award-winning blog, 101 Cookbooks, and in her James Beard Award–nominated cookbook, Super Natural Cooking, she taught us how to expand our pantries and integrate nutrient-rich superfoods into our diets.
In Super Natural Every Day, Heidi helps us make nutritionally packed meals part of our daily repertoire by sharing a sumptuous collection of nearly 100 of her go-to recipes. These are the dishes that Heidi returns to again and again because they’re approachable, good for the body, and just plain delicious. This stylish cookbook is equal parts inspiration and instruction, showing us how to create a welcoming table filled with nourishing food for friends and family.
The seductively flavorful vegetarian recipes for breakfast, lunch, dinner, snacks, treats, and drinks are quick to the table but tasty enough to linger over. Grab a Millet Muffin or some flaky Yogurt Biscuits for breakfast on the go, or settle into a lazy Sunday morning with a stack of Multi-grain Pancakes and a steaming cup of Ginger Tea. A bowl of Summer Squash Soup or a couple of Chanterelle Tacos make for a light and healthy lunch, and for dinner, there’s Black Sesame Otsu, Pomegranate-Glazed Eggplant with Tempeh, or the aptly named Weeknight Curry. Heidi’s Rose Geranium Prosecco is the perfect start to a celebratory meal, and the Buttermilk Cake with fresh plums or Sweet Panzanella will satisfy even the most stubborn sweet tooth.
Gorgeously illustrated with over 100 photos that showcase the engaging rhythms of Heidi’s culinary life and travels, Super Natural Every Day reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated natural foods lifestyle.

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