Notes about Recipes in this book

• Sweet potato & black bean chili

  • Aggie92 on January 12, 2014

    Good flavor for a vegetarian chili. We loved the sweet and spicy combination. However it really isn't thick enough to be called a chili. It was definitely more of a soup. Next time I'll try using tomato sauce instead of water to get a thicker texture.

• Lamb & chickpea chili

  • inflytur on February 08, 2020

    Made with all lamb and added two small eggplants to expand number of servings from 4 to 6. Very tasty.

• Quick beef & barley soup

  • DragonWell on January 01, 2017

    Easy; add fresh parsley for an elevated freshness. Also, sub old red wine for the vinegar for added depth.

• Broccoli with creamy Parmesan sauce

  • mharriman on January 20, 2019

    My husband and I liked the light sauce addition to the broccoli. As written, I think the recipe needs work. A cup of nonfat milk with 1 T flour and 1/2 cup Parmesan didn’t thicken, even though I whisked it much longer than 4 minutes. I ended up using 2 percent and used one (loosely packed) cup of freshly shredded Parmesan cheese. It thickened up but I noticed that after we’d eaten dinner, the remaining sauce had thickened up even more just sitting in the saucepan on the counter. Next time, I’ll make this a bit ahead of everything else to ensure it gets thickened to our liking. Update: 6/1/20: used half and half and sauce was thick and creamy after two minutes. Very flavorful.

• Green risotto

  • Delys77 on December 06, 2011

    This risotto is super flavourful yet a little lighter than most since there is no butter (just a few tb of olive oil). The addition of the spinach and basil puree gives a beautiful colour as well as a lot of flavour. Served 3-4 as a main course, which would be perfect for a vegetarian dinner.

  • ssdrabek on October 30, 2012

    This is so so so good!!!