• imaluckyducky on December 13, 2013

  Overall I like this cookbook. There is a wide array of recipes in regards to flavor, effort spent, time needed, and finesse. There are some truly phenomenal gems in these pages (chipotle basil corn chowder, brussels sprouts, smoky miso tofu, etc.). I think there are a few recipes that either don't work well flavor-wise, or the ratios of ingredients were incredibly off (see: Hurry Up! Alfredo), however this may be due to not having the same equipment as the author (ie. She recommends a Vitamix,. Let's be honest... the majority of people who cook aren't going to or do have the means to purchase a super awesome $400-600 blender). This is a great book for someone starting out as a Vegan, someone who likes all recipes to have pictures, or someone trying to explore Vegan eating.

Notes about Recipes in this book

• Chard Florentine on toast points

  • Veg4life on February 05, 2014

    I subbed spinach and absolutely loved this! It's easy and it would be great as an apps spread on crostini or just served as a hot dip.

• Lemon cranberry muffins

  • SugarFree_Vegan on June 13, 2019

    Page 23 - Lovely light and fluffy muffins - I substituted Truvia for the sugar content to make them even more healthy and used fruit sweetened cranberries. You could easily substitute other ingredients in place of the cranberries such as apricots or raisins.

• Aloo matar

  • imaluckyducky on May 19, 2013

    Simple, filling, with a good balance between all the flavors.

• Pineapple baked tofu with seared pineapple rings and nutty greens

  • saveur on March 02, 2013

    I liked this! Considering how many pieces of the dish there were, it actually came together seamlessly. By the time the tofu had finished baking, the quinoa was ready, the pineapple rings were seared, the greens were stir-fried and the sauce reduced. I used fresh orange juice instead of pineapple juice, mainly because I used a whole (fresh) pineapple for my rings.

• Sweet chili lime tofu

  • imaluckyducky on May 19, 2013

    This recipe is FANTASTIC. The method of cooking the tofu makes it toothsome and not squishy ( I have texture issues ), and the glaze is slightly addicting.

• Collard dolmas and cranberry tahini

  • saveur on March 02, 2013

    Just made the tahini sauce, upping the lemon juice. At first I thought it was too sweet, but it mellowed out in the fridge overnight and now it is wickedly addictive! Yum!

• Corn fritters

  • imaluckyducky on May 19, 2013

    These were ok.... the texture seemed a bit mushy too me but that could be cook's error, not recipe error. I've made something similar to this, but added more corn.

  • ColleenMallen on June 28, 2015

    These were delicious. I'm going to try making them in the oven to avoid all the oil.

• Eggplant and basil stuffed tomatoes

  • imaluckyducky on May 19, 2013

    A wee bit time intensive, so I took stars out for that. I felt the seasoning was also a tad off, but I doctored it to make it suit my tastes. This recipe sings with just-picked tomatoes - for the best flavor, do this recipe only when tomatoes are in the height of their season.

• Golden chickpea and artichoke salad

  • saveur on March 02, 2013

    Loved this. I wonder if her recipe is supposed to be for marinated artichoke hearts? I used the plain ones. I skipped the parsley and added basil, oregano and garlic. This was the first time I pan-roasted my chickpeas and they are incredible. This recipe converted me into a chickpea lover.

• Apple cider Brussels sprouts

  • imaluckyducky on May 19, 2013

    OMG this recipe made me want to try brussels sprouts...and I loved them! Do the recipe as-written, especially if you're trying to convert any veg haters.

• Smoky miso tofu sandwiches

  • imaluckyducky on May 19, 2013

    Delicious, easy, satisfying in a sandwich (as suggested) or in lettuce wraps/chopped up and thrown onto whatever grain of your choice.

• Chipotle basil corn chowder

  • imaluckyducky on May 19, 2013

    Probably my favorite recipe in the book. This shows how vegan cooking doesn't have to be expensive! Good with frozen OR fresh, and easy to amp up the heat (use more adobo sauce!) and herbage (more basil). One of the recipes I use to introduce meat eaters to vegan cooking, and it's always a hit.

• Creamy broccoli dal

  • saveur on March 02, 2013

    LOVED it. I used 1/2 tsp Aleppo chili flakes and found it pleasantly spicy with the garam masala. Lots of complex flavours. It was more of a soup, and it served 3. I recommend doubling the recipe since it is so good.

• Hurry up Alfredo

  • imaluckyducky on May 19, 2013

    I was SUPER excited to try this out. I made three efforts in one night. First time, I followed the recipe as written, and it was too mustardy for my taste. Alright, so the second batch I cut the mustard a tad and... then it was too salty. Third try I added more nooch and it was passable, but way too grainy (I only had a standard blender, not a vitamix or blendtech, which I think you may need for this). I ordered takeout.

• Miniature baked doughnuts

  • Aubr3yy on December 30, 2025

    These small babies are delicious! I've been making these for years and I love that the recipe is very beginner friendly and easy to follow. They come together quickly but you do need a mini doughnut pan to make these. I typically dip them in melted chocolate and top them with sprinkles but I have also tried them with powdered sugar, rolled in cinnamon sugar, and with a glaze - they're good in every variation!