Notes about Recipes in this site

• Baked sweet potato falafel

  • captious on September 29, 2013

    We were quite disappointed with this recipe. They weren’t totally bland, but the flavor didn’t excite us too much, nor did it remind us of falafel. And the soft, mushy texture was quite off-putting. We wouldn’t make the recipe again, even with major changes.

• Monica Bhide's chile pea puffs

  • zorra on April 05, 2014

    Good recipe to use up leftover dumpling wrappers. Used cooked, mashed potato instead of paneer as that's what I had on hand, making the filling more samosa-like.

• Plump pea dumpling

  • damazinah on April 04, 2021

    Loved these little dumplings! The pea/ricotta combination was really good, and they were easy to make.

• Olive oil cracker

  • Rutabaga on December 25, 2015

    These crackers are great for dipping or serving with cheese, but pretty plain on their own. I used half semolina and half whole wheat pastry flour. If you wish to eat them on their own, I would recommend topping them with seeds and flaky sea salt prior to baking. Being able to roll out cracker dough using the pasta roller is great, but baking them in small batches on my baking steel was a little fussy. It is probably easier to bake them on a sheet pan, but I stuck with the baking steel and didn't worry too much when some of the crackers folded up on each other when I pushed them off the pizza peel onto the steel. To get them out of the oven efficiently, I used a metal dough scraper to sweep them onto a sheet pan.

• Baked artichoke dip

  • Acarroll on December 26, 2021

    Flavors were good, texture was grainy.

• My dad's garlic bread

  • Rutabaga on March 14, 2016

    If you make homemade garlic bread, it probably goes something like this recipe. At any rate, it should - this is the best way I know of to make it. It will sounds like too much butter and too much garlic (and I generally stick with one stick of butter and one head of garlic), but this is a treat, so enjoy it.

• Baked polenta fries

  • Barb_N on February 06, 2017

    These do require some advance planning as the polenta 'slab' needs to chill for at least an hour before slicing and baking. My oven usually runs hot but I doubled the baking time and these didn't brown or get too crispy. That said, my husband who is not a fan of soft polenta actually liked them!

• Dukkah

  • wester on November 27, 2011

    Dukkah is lovely and versatile, and this is a good version.

• Easy little bread

  • macfadden on September 25, 2016

    I made this with instant yeast instead of active dry. It was pretty good. It doesn't rise much; my finished loaf was 2 inches tall in the center. It is a bit dense, but not dry. Good for eating with butter as a snack or accompaniment to tea, not really a sandwich bread.

• Oatmeal muffins

  • aeader on April 12, 2014

    I made these the first time without the topping because I wanted something not very sweet to slather with jam. They were delicious - dense and buttery inside and a bit crusty on the outside from the butter. I baked at 325 in a dark nonstick pan and they were done in 30 minutes. They don't rise a lot so without the topping you can fill the muffin cups almost all the way and make 12 muffins instead of 18.

  • Rutabaga on March 06, 2017

    The whole family loved these muffins. In fact, among the four of us, these must be the most universally well-liked muffins I have ever made. They are tender and buttery, and the streusel topping adds a great, brown-sugary crunch. While they are perfect for any time of year, I would love to serve them alongside fresh berries in the summer. They even taste great when reheated the next day.

• Oat soda bread

  • AndieEats on January 25, 2021

    Use reconstituted buttermilk and a mixture of sesame/poppy seeds on top. The dough was very wet (not sure if it was because of the buttermilk used), so it needed more flour to not stick to everything. Dense and seems like it would go great with some stew! Best toasted and slather in butter.

  • TrishaCP on December 01, 2018

    I love Heidi's rye soda bread and this variation is also delicious. I used toasted oat flour and skipped the seeds. I decided to use a loaf pan per her suggestion, and I missed the crust you get from a free form loaf. However, the dough in this was pretty loose and I don't think the free form would have worked as well in this case.

• Strawberry rhubarb crumble

  • eeeve on May 26, 2019

    Made this crumble with a mix of gooseberry and rhubarb, and used walnuts instead of pine nuts. Also coconut oil instead of butter as I hadn’t realised there wasn’t any butter in the house. Came out quite nice, it doesn’t feel too rich and indulgent, but strikes a nice balance between virtuous and satisfying.

• Spice-kissed pumpkin pie

  • eeeve on November 28, 2014

    Hmmm… I had been really looking forward to this as the recipe sounded (and the photos looked) so delicious, but somehow this didn't work for me. I think it should be sweeter and I'm not too keen on the nutty layer - too overpowering - although the husband loves it! Maybe I should have chosen a more traditional recipe for my first attempt at pumpkin pie. I might come back to this one once I've had a bit more experience with homemade pumpkin pies!

• Unfussy apple cake

  • aeader on May 14, 2014

    This didn't turn out well for me. I used a 9" springform because I did not have a 9" square pan and I was worried about how much it would rise. Mine rose a lot, and didn't look much like the photo on the website. I thought 1Tbsp baking power might be too much so that could be the culprit.

• Animal cracker cookie

  • JoCam1717 on July 18, 2015

    I rolled them out on wax paper instead of a floured surface. Then, I could recombine the bits as many times as needed without a change in texture. I also left off the sugar topping and we liked them just fine. They lasted almost a week in a covered container and may have lasted longer if we hadn't eaten them all by then. The next batch we plan to add some cocoa powder to the recipe for a chocolate version.

• Nikki's healthy cookie

  • annaschmidt on June 22, 2019

    I didn't see in the recipe what temperature to use for baking the cookies. I used 350, but needed to bake the cookies longer than the recipe said, and they didn't get as brown as I'd like. I think 375 would work better.

  • eeeve on October 21, 2020

    We liked these, and thought the level of sweetness was fine. I used 50g of chocolate chips which was ample (recipe says 6 ounces which is 170g according to Google and that seemed like chocolate overload!). Also used an ice cream scoop to portion them, flattened with a fork and baked for 20+ minutes. Will probably make again.

  • eliza on August 22, 2020

    I found these to be quite good. Not really a cookie in the traditional sense but still enjoyable to eat.

  • Jane on July 27, 2013

    These are best the day they are made, which may be hard since the recipe makes a lot. As a cookie lover, these weren't my idea of of cookie heaven but they are a tolerable alternative when you are trying to be healthy.

  • gastronom on March 08, 2015

    Added 2 eggs to this batter and refrigerated it for a couple of hours. Cookies retained their moisture well. Have to adjust expectations to a much less sweet cookie than normal, but still tasty.

• Zucchini bread

  • TrishaCP on June 26, 2012

    I love zucchini bread....and this is a really interesting and tasty version. I made the ras al hanout version (I was intrigued by, but ultimately too scared of, the curry powder version) and it added an addictive mysterious flavor to it. The real star of the recipe however is the poppy seed- it made the bread taste so rich. I skipped the optional crystallized ginger and was happy with that decision. Will definitely make this again.

  • eeeve on September 28, 2020

    Made this as muffins and they are goooooood! Used plain flour, coconut oil instead of butter, and didn't add any spices. But I added a couple balls finely chopped stem ginger in syrup, plus white chocolate buttons (to appeal to the 3yo). Left out the extra 60g of brown sugar and I think the muffins are plenty sweet - would even try and reduce more next time.

  • chawkins on September 06, 2021

    I made the special variation which added lemon zest, poppy seeds, crystallized ginger, cinnamon and a whopping tablespoon of curry powder. Very different and very good. Really like the addition of poppy seeds, that added a lot of texture. Even though there were over a cup of sugar in the batter and more on the topping, it did not taste too sweet because of the curry powder. I used whole wheat pastry flour rather than all purpose flour. This bread also used 2 1/2 C of shredded zucchini.

  • bernalgirl on July 17, 2012

    My family loves this recipe, including my 6 year old. The curry is subtle and the ginger is wonderfully rich and slightly spicy. This is not a bread to be wolfed down by the slice, but that's a good thing! It's so rich and satisfying that a slice with a glass of milk or a cup of tea is a perfect snack or dessert.

  • mzgourmand on July 28, 2019

    This my favorite zucchini bread recipe of all time! I don't add curry but I do add the crystallized ginger and it is absolutely fantastic!

  • Frogcake on August 30, 2017

    Ok I admit I was too scared to add the curry! But I am intrigued and will try it next time having read the other reviews. Otherwise this is a great recipe -great flavours and a rich bread to enjoy with coffee or a cup of tea. I loved making such a significant dent in my zucchini harvest too! Will keep this zucchini bread recipe in my back pocket every time I am "burdened" with a load of zucchini!

• Peanut butter cookies

  • JoCam1717 on March 13, 2015

    I was trying to use up PB with sugar added, so reduced the maple syrup to just 2/3 C. Worked fine and tasted great!

  • Rutabaga on September 07, 2015

    These scrumptious cookies have a rich, almost fudge-like texture and deep peanut flavor enhanced by maple syrup. For healthful cookies, these are difficult to resist! They are something of an "adult" cookie, I think, as the reaction of the kids who tried them was mixed. They are also ridiculously easy to make, but fortunately the expense of making cookies with an entire cup of maple syrup as sweetener will keep me from indulging in them too often.

• Nibby buckwheat butter cookie

  • spharo00 on July 22, 2012

    The buckwheat flour gave these "chocolate chip cookies" a sandy texture and a nutty flavor that was unique. The cocoa nibs added a bit of crunch. I may cut these a bit thicker next time or reduce the cooking time because the thinner cookies burned around the edges. The thicker cookies were wonderful, still crisp and melt in your mouth.

  • eliza on March 26, 2016

    One of my favourite cookies from Pure Dessert by Alice Medrich. No too sweet, crumbly and delicious. They freeze well.

• Anzac cookie

  • radishseed on March 18, 2022

    It's good, especially with the hint of orange blossom. The recipe neglects to mention when to add the salt; I mixed it with the dry ingredients in step 1.

• Sun-dried tomato cottage cheese muffin

  • Franci on April 09, 2012

    I didn't like this at all. I just think it is a matter of personal taste as I see a lot of people raving about this recipe. It is not bad but it just not applealing to me.

  • bernalgirl on February 02, 2012

    Delicious! Good warm or room temp, a greatbreakfast on the go or very nice light lunch with a green salad.

• Cele's old-fashioned pear cake

  • Frogcake on March 10, 2018

    A delicious, unfussy cake , which is also versatile. I used one large pear and two (old) large apples in my bin. I didn’t have any cinnamon and replaced the white sugar with brown. Also added about a tablespoon of ground flaxseed and sprinkled a quarter cup of slivered almonds on top.

• Irish mum's brown bread

  • Cheri on March 08, 2012

    This recipe does not currently seem to be available on Heidi's web site.

• A tasty frittata

  • bernalgirl on July 17, 2012

    A great veg lunch or supper entree, very flavorful. Agree that this is a solid veg item for a potluck or other casual entertaining.

  • sarahalley on December 31, 2011

    This was good, a solid thing to bring to a brunch for vegetarians. Would be great with bacon....as would most things. I was expecting the cilantro sauce to have more of a kick to it- it didn't seem to add much flavor. Next time I'd add in some serrano chile seeds.

  • nicolemorgan86 on January 31, 2012

    We only made the sauce, not the frittata, but we liked it a lot. Definitely let it sit for a few days so the flavors can intensify and definitely add more serrano!

• Five minute tomato sauce

  • cespitler on August 27, 2017

    I love, love, love this sauce. It's great with fresh garlic and tomatoes out of the garden. Canned tomatoes work just fine in the winter.

  • mfto on December 29, 2011

    This is the only pizza sauce we use. I use Glen Muir Fire Cooked tomatoes. Heidi gives lots of good pizza tips.

  • annaschmidt on July 19, 2020

    Mix-and-match some fun herbs: 1/2 - 1 TBS oregano ½ tsp garlic powder ½ tsp onion powder ¼ tsp freshly ground black pepper 1 tsp sugar Sprinkles of rosemary, thyme, and sage.

  • jhallen on January 01, 2021

    Good, easy basic recipe.

• How to make pesto like an Italian grandmother

  • jhallen on May 23, 2023

    Delicious and very easy. It would not have occurred to me to try making pesto by hand but honestly, it was easy and fast.

• Cinnamon buns

  • monica107 on December 27, 2013

    I tried to bake these all stuck together like she has them in the picture and they did not cook in the middle. It looks pretty but I recommend spacing them out instead.

• Multigrain waffles

  • TrishaCP on January 01, 2017

    We had to sub AP flour for barley, but otherwise followed the recipe to the letter. They were light, airy, and delicious, and the inclusion of poppy seeds is genius. They add a nice crunch and flavor to the waffles.

  • veggie va on February 01, 2012

    brown rice flour and whole wheat pastry flour in place of barley flour - very good, surprisingly light

• Warm and nutty cinnamon quinoa

  • CRCarroll6 on January 16, 2013

    This has become my "go to" recipe for breakfast. I use roughly the same ingredients but place it in the rice cooker. Breakfast is ready when I jump out of the shower.

• Coconut macaroon pancake

  • Rutabaga on October 02, 2015

    These are the ultimate coconut-lover's pancakes. They are truly a coconut macaroon in pancake form. As you would imagine, they are quite rich, so something to serve for a special occasion (or at least serve only occasionally). Chopped macadamia nuts are an ideal topping, and I think sliced bananas would also be a good addition. Both homemade blackberry maple syrup and bourbon barrel aged syrup were also a good match, as they, while sweet, are not as sugary tasting as plain maple syrup tends to be.

• Poppy seed pancake

  • Kattancock on March 29, 2022

    The flavour in these is quite good, but mine didn't really rise and ended up quite gluey in the middle, unfortunately. I might transfer the flavour profile to a different pancake recipe.

• Lori's skillet smashed potato

  • Jswendt on January 27, 2012

    These are SO easy and SO delicious!

• Art Smith's sour cream waffle

  • Rutabaga on October 02, 2017

    While not my favorite waffle recipe (I am partial to overnight yeasted waffles), these are a tasty, quick and easy waffle to make, especially if you have some sour cream you need to use up. The family gobbled them up, no complaints there!

  • stef on April 06, 2020

    A nice creamy on the inside, crisp on the outside waffle. Nice way to use up sour cream.

• Pistachio cookies (Biscotti al pistacchio)

  • jzanger on October 02, 2013

    These are delicious not to mention simple. It does get a little messy and sticky while rolling the balls, but I found that if I use a small portion scoop and drop it right into the bowl of powdered sugar, then toss a little more powdered sugar on top, it won't stick to my hands as I roll each one into a ball. This recipe is gluten free.

• Brown butter spice bread

  • jzanger on February 02, 2013

    Stellar recipe. Only major change I made was to omit the almonds. I also used 1 Tbsp roasted walnut oil instead of the hazelnut oil called for. I loved the use of garam masala in this cake, which added an unusual fragrance to the familiar spice cake spices. I substituted coconut palm sugar for the muscovado and I couldn't tell the difference one bit.

• Vanilla frozen yogurt

  • melissa8800 on January 19, 2013

    Definitely a good recipe. I used goats milk yogurt (I strained it) and used agave, no vanilla. It is tasty and smooth and creamy, but of course not Pinkberry. I may have strained it too much as I left it overnight--leaving more whey in it may have let it have some ice crystals like Pinkberry.

• Lime, grapefruit and ginger juice

  • radishseed on January 01, 2012

    We had this with Christmas Day brunch. It was tart and refreshing next to the rich food.

• Kiss me I'm Irish coffee

  • Cheri on March 08, 2012

    This link no longer works. Page not found on Heidi's website.

• Spiced coconut spinach

  • Tommelise on November 22, 2011

    Easy, super fast and very very tasty. You need to have everything prepared in advance, because this dish cooks very fast. We slightly overcooked it, but it was still very tasty. We did not have any asparagues, so we tried the dish without. There are several variations mentioned on the blog in the comments.

• Tassajara warm red cabbage salad

  • captious on March 26, 2016

    Made this for dinner tonight. When we first tasted it without feta or the sunflower seeds, we were underwhelmed, but with extra rosemary and the garnishes we enjoyed it. I thought it went especially well over leftover basmati rice (flavored with cardamom, cumin, saffron, cloves, and cinnamon). The sweet and sour of the cabbage plus the Indian spices gave it an Iranian taste. We'll be making this again.

• Brussels sprout salad

  • Tommelise on December 22, 2011

    I have been looking for more recipes with brussel sprouts, and this one i will make again. I used almonds instead of hazelnuts and had to leave the chives. I will next time with chives, but I am not sure it will inprove the recipe.

• Quinoa with currants, dill, and zucchini

  • radishseed on August 12, 2013

    This is a nice, unexpected way to use zucchini. I think the feta cheese really makes the dish.

• Quick pickled zucchini

  • eeeve on September 24, 2020

    These taste great, and apart from drying the courgettes after the salting process (which is a bit of a faff - the drying not the salting), not too taxing to make. I chose to slice my cucumbers quite thinly. Recipe quantity filled two 500ml jars nicely (not too squashed in). Would make again, though might try and find a recipe that keeps longer than just a week in the fridge.

• Carrot almond salad

  • rachel.entwistle on March 19, 2013

    Didn't need quite as much oil for the dressing as the recipe called for. I mixed in some kale with the asparagus and carrots to soak up some more of the dressing. It was delicious.

• Hummus with green goo

  • planetClaire on December 28, 2014

    The hot green goo turns a sometimes too well known dip into something special & addictive. Fantastic tip to serve at room temperature, much better than making the hummus runnier with more liquid. The best hummus I've ever eaten.

• Coconut red lentil soup (Esalen Ayurvedic dal)

  • jhallen on September 03, 2020

    This was just perfect. And easy to make.

  • eliza on March 26, 2016

    I didn't care for this soup finding it bland despite the ingredient list which looked good. It was missing something so I added some lime juice and it improved it a bit. I usually make my soups with light chicken stock and that would help this soup, I think.

  • robinorig on December 18, 2011

    This soup is fabulous & does not need any changes. Have made it many times which is the true test for a recipe...

  • vinochic on January 02, 2013

    just delicious!

  • radishseed on January 24, 2022

    This is great with a squeeze of lime on top.

• Pan-fried corona beans & kale

  • Lepa on July 21, 2018

    This is pretty good once I added enough salt. I used a jar of gigante beans and a whole bunch of kale, which I cooked for a few minutes with the pan lid on so it would be more tender. I loved the contrast of the creamy beans and crunchy walnuts.

• Roasted corn pudding in acorn squash

  • infotrop on October 28, 2018

    I added 1/2 chopped jalapeño for added zip

• Double broccoli quinoa

  • Emily Hope on October 27, 2011

    This is a delicious and (relatively) healthy way to use broccoli in a vegetarian main course--some of the broccoli gets ground into a pesto with oil, cheese, almonds, and a bit of cream, and some is tossed with the quinoa, which is then tossed with the pesto. The optional avocado and feta are highly recommended as garnishes, they really bring up the interest of the dish. I also sometimes add basil to the pesto in season.

  • eliza on February 24, 2014

    Excellent. Not too lengthy to make once you have all the ingredients. It keeps well and can be taken as great lunch. I didn't use the optional toppings except some almonds, and I didn't use any cream in it at all. This dish was better than i thought it would be, really yummy.

• Asparagus stir-fry

  • Laura on April 15, 2014

    Really liked this a lot. There is a lot of prep involved, but once you start cooking, it's done in a flash. I omitted the tofu because I served this as a side to a chicken dish, otherwise followed the directions fairly closely, using kale as the green; could not find fresh basil, but I did have mint. Also, I didn't add cashews as the ones I had bought to add to the dish were eaten by a certain member of the household before I could cook this dish. Would be happy to make this again -- and since I have the other half of the asparagus bunch leftover, I probably will very soon!

  • jzanger on February 26, 2013

    Wow, this is really delicious. Strange as it may be, I didn't have any kale on hand in February, but I did have the basil. I added some shiitake mushrooms for interest but did not have mint. Also added a splash of fish sauce at the end. More prep time than most of Heidi's "lunch" recipes, but it comes together quickly in the pan and is well worth the time!

  • Rutabaga on June 13, 2017

    Using what I had, I omitted the tofu, spinach, ginger, and red pepper flakes, and substituted cilantro for the mint and black soy sauce for the hoisin. Those are a lot of changes, I realize, but I think the result was true to the heart of the recipe. My husband loved the lime, but I found it a bit overpowering (probably because my omission of the tofu and spinach turned this into a smaller side dish), so would add the juice from only half the lime next time, then taste before adding more. After all, people can always add more at the table. All in all, it was a great, very quick stir fry, and I love the combination of asparagus and cashews.

• Adzuki butternut squash soup

  • monica107 on January 17, 2014

    This recipe calls for "(dried) coriander" and since I can never decide whether this means cilantro leaves or coriander seeds, I use coriander seeds. It is delicious. Heidi also suggests a cilantro drizzle to put on top after serving - this is the main reason I decided to go with coriander seeds instead of cilantro leaves. Why would she mention the word "cilantro" if by "coriander" she actually meant "cilantro"? I have this debate with myself every time I make this, but I can assure anyone who wants to try this recipe that it comes out great using the coriander seeds!

• Wild seaweed salad

  • minerva on April 14, 2014

    Pretty good but needs less raw shallot. Perhaps entirely substitute shallot with pre-fried shallot (the kind found at SE Asian stores).

• Vibrant tasty green beans

  • robinorig on December 18, 2011

    One of my "go-to" recipes. Simple and delicious, especially if the leeks are a bit crunchy. Can't stop eating them....

• Chopped miso salad

  • LMS209 on August 31, 2017

    Favorite in our house.. We use savory baked tofu in place of the extra firm tofu

• Lime & peanut coleslaw

  • fairyduff on October 12, 2022

    Fantastic find. Great crunch from the peanuts, and a good tip from the blog which will be how I will slice cabbage for coleslaw from now on.

• Spring wild rice salad

  • sgpinson on April 03, 2023

    Better than I expected! I modified this quite a bit - green beans + sautéed leeks & mushrooms rather than asparagus and chives. Def use almond butter, I used half tahini and it tasted a bit bitter.

• Vegetarian split pea soup

  • annaschmidt on July 12, 2020

    Add carrots, celery, and tough greens with onions. Ignore all that "setting soup aside for reserve" bullshit. Cook until peas are soft (at least 35 minutes), then cram an immersion blender into that fucker. Them's good eats.

• Caramelized tofu

  • jzanger on November 27, 2011

    This is a fall staple recipe for me...It's delicious and easy. It also reheats well the next day in a skillet for a few minutes.

• Rustic cabbage soup

  • bernalgirl on August 04, 2021

    Made with RG Alubia blancas and sautéed cabbage as in Marcella Hazan’s recipe — absolute comfort in a bowl

• Vanilla mashed sweet potato

  • michalow on January 01, 2013

    Most of the ingredients listed here are for an optional "autumn spice oil" to garnish the sweet potatoes. The basic recipe calls for only sweet potatoes, vanilla, orange zest, butter, cream, salt, and pepper -- and is delicious. Alternate name at the dinner table: "creamsicle sweet potatoes."

• Thai-spiced pumpkin soup

  • sarahalley on September 17, 2012

    This is a really simple recipe as written, and sometimes with certain pumpkins/squash it comes out well. Other times it comes out too sweet and doesn't come together well depending on the flavor of the pumpkin or squash. To make it more consistently to my taste and more flavorful, I use: 1 large or medium pumpkin, 1 can light coconut milk, 1.5 cans chicken stock, a FULL jar of red curry paste, hot curry powder (1 tsp), 1 sauteed onion, 1 tsp garlic.

• Cucumber peanut salad

  • Rutabaga on September 21, 2015

    This is an enjoyable light and crunchy salad made with just a few fresh ingredients and some pantry items. I used small cucumbers that didn't need to be seeded, and found that toasting both the peanuts and coconut very well intensified the flavor. I substituted lime for the lemon juice, as I think that's a better match, and added a touch more sugar.

• Christmas lima bean stew

  • moiragunn on August 18, 2014

    I agree with lizwinn, this is an amazing dish. The beans are meaty and the broth out of this world. I cooked the beans in a pressure cooker - did 4 minutes but will do 3 next time. Some of the bean broke which caused the soup to be muddier than pictured but that was ok. We also served over brown rice and everyone loved it. Don't forget the olives and lemon garnish - it takes this dinner over the top.

  • fractal on February 01, 2020

    Tasty and simple to cook. Comfort food for sure

  • lizwinn on December 04, 2011

    This was amazing. A big hit with the whole family. I'm definitely bringing this to potlucks this winter.

• Raw Tuscan kale salad

  • monica107 on January 26, 2014

    I never use the breadcrumbs. I think it's better without them, and it holds up really well for a few days in the refrigerator.

  • nicolepellegrini on October 19, 2018

    Solid, standard raw kale salad. I think I might like with actual homemade croutons next time instead of just breadcrumbs.

• Red posole

  • Rutabaga on March 01, 2018

    Since I had just 12 ounces of hominy, I scaled the recipe down a little. It's very simple, but rich in flavor if you make your own fresh chile powder (I used New Mexico chiles as suggested). While I didn't have quite the full amount of chile powder called for after grinding the chiles (which I first toasted in a skillet), it was plenty. For topics, we used corn chips, quest fresco, cilantro, lime, and avocado. Extra lime is especially good here. The soup takes time to cook, but is otherwise very simple and easy to make in advance. The only downside was the children didn't like the flavor, even though it's not what I'd call spicy.

• Harissa spaghettini

  • leahorowitz on September 22, 2016

    Works well with spinach instead of kale and capers instead of olives. I sauteed the spinach separately with onions, garlic and some tomato purée. For the paste the capers got smushed in the mortar, together with the harissa and oil.

• A simple, brown rice sushi bowl

  • Wlow on December 24, 2014

    Kids and I loved this. N did a little dance that ended with a dramatic two thumbs up. T had his rice without dressing but same toppings... Tofu (said he really liked it cut that way), avocado, nori, sesame seeds. Good thing to make regularly though took longer than would've expected. Would get faster if done a lot. Make full recipe—half not quite enough.

  • Wlow on January 09, 2019

    Dressing a little tart, only N & I had it but both enjoyed the dish. T just soy sauce as in past. Off-season avocado weak. Could use some additional vegetables like julienned carrot and/or sliced shiitake. Chinese chives would be good or full amount green onion.

• Hazelnut & chard ravioli salad

  • hashi on January 04, 2023

    This is the reason ‘OMG’ was created! This salad is fast, tasty, so delicious, and satisfying. I used Trader Joe’s lemon ricotta raviolis. A perfect weekday evening meal that I’ll make again and again.

• Farro and roasted butternut squash

  • jhallen on January 01, 2021

    This is easy and delicious. Could eat it every day.

  • eeeve on April 07, 2016

    How delicious! Made this with quinoa, regular onions, a chilli dressing I had left over and some rocket -- one of the best salads I've eaten in a long time. A definite keeper.

  • cts412c on June 19, 2022

    I've made this many times and my whole family enjoys it. It was good with some leftover candied pecans that we had as well.

  • TrishaCP on January 10, 2015

    This is a delicious recipe- it really pulls out the best aspects of all of the individual ingredients. I really liked the goat cheese in it, but you could go without if needed. My husband ate the leftovers cold but I really disagreed- this should be served warm only.

  • jzanger on November 27, 2011

    Great recipe, very versatile. Normal red onions or shallot can be subbed for red spring onions, and quinoa is a surprisingly good substitute for farro if you're in a pinch.

• Ultimate veggie burger

  • Applepie24 on June 08, 2014

    Heidi's filling ideas: Avocado, cipollini onions, roma tomatoes, smoked paprika, grilled vegetables.

• Orange pan-glazed tempeh

  • vinochic on January 29, 2013

    Make this ofen (usually with tempeh). I usually don't change anything as it is good just as it is.

  • jessekl on August 05, 2018

    I think doubling the sauce on this is a must. Mine cooked down to nothing - but it was delicious!

• Lively up yourself lentil soup

  • meggan on March 29, 2013

    I made this without the yogurt which was a mistake. Even topped with an avocado cream I had from another recipe, it was very bland. It makes a ton so we were stuck with it. Had to bring out Dr. Sriracha to patch it up.

  • bernalgirl on January 15, 2013

    This soup is fabulous with the saffron yogurt, although a bit bland on its own. To insure my daughter would eat it and up the food value, I sauteed the onions with a carrot and chopped chard stems, added 8 c liquid, a bay leaf and the lentils, then the canned tomatoes 10 minutes later, and finally the chard greens to finish. The whole family loved it, especially those who added the saffron yogurt. It's gorgeous with red chard, black lentils and the bright saffron-colored yogurt.

  • lizwinn on September 29, 2012

    the extra finesse of the saffron infused greek yogurt topping is fabulous.

  • adamsj4 on July 28, 2015

    This was fantastic as written, and my 2-year old loved it too.

  • jhallen on January 01, 2021

    This is a good, basic recipe. Have made it lots of times.

• The perfect egg salad sandwich

  • spharo00 on March 04, 2012

    A very tasty egg salad, although I have to admit I much prefer it without the celery.

• Mark Bittman's autumn millet bake

  • Auxilia on October 15, 2018

    Just average. Ideas to make this better: -more cranberries. -quinoa instead of millet, to amp up the protein. -a more uniform layer of squash (smashed?) -more seasoning--perhaps some nutmeg or cinnamon or other fall spice...?

• Kabocha French lentil soup

  • vickster on January 19, 2016

    Delicious soup. I love the way the roasted squash dissolves into the soup. Fennel flavor is prominent. It's also easy. I will make again.

• Farro & millet risotto

  • spharo00 on March 08, 2012

    I halved the recipe and this still made a huge amount of food! I used the homemade veggie stock I had in the freezer (recipe from Vegan Yum Yum blog) and topped it with fresh thyme, a poached egg, and the curried brown butter that Heidi recommends. It was so creamy and luscious, definitely a new favorite!

• Arugula pesto wheat berries

  • sfcarole on November 10, 2015

    This is a terrific grain salad. I added a few more sliced almonds to the final mixture, as well as some halved cherry tomatoes. I also thought it needed more kick so I added a bit of red wine vinegar as well as more lemon juice. Swanson uses Parmesan cheese which is both in the pesto and added to the salad, but the final salad could also be garnished with goat or feta.

• Summer squash gratin

  • Barb_N on June 19, 2016

    I used this recipe for inspiration, made many changes so this is less a review and more note-to-self: I used pattypan squash and drained tomato slices instead of potatoes. I used a variety of cheeses, including fresh mozzarella. I added chopped pancetta. I stuck to the script for the oregano oil (though I drizzled it on rather than tossing the vegetables with it) and the buttered bread crumbs. Maybe I was too generous with the oil, but the finished dish was surrounded by it. I will definitely make this as written next time, well I still like the idea of tomatoes instead of potatoes...

• Walnut miso noodles

  • radishseed on April 23, 2013

    This is yummy and easy to put together. I think the sauce would work well with any number of toppings pulled from the fridge or the garden. I mixed mine with asparagus, chard, avocado, green onion tops, and little sticks of sautéed tofu.

• Borlotti bean mole with roast winter squash

  • jzanger on November 27, 2011

    Make this and you'll be able to convert non-bean eaters into bean eaters (you can use cannelini, navy, or pinto beans if you can't get borlotti) and non-kale eaters ino kale lovers. A few more things: a) make a double batch and freeze it in small batches because it makes a really great quick meal b) serve it with warm corn tortillas or even as a sort of taco filling c) the longer you have to braise it in the oven, the better d) Use smoked paprika instead of just regular paprika, trust me e) Sometimes it needs more liquid before going into the oven so I may add more tomatoes or some stock.

  • TrishaCP on October 10, 2014

    This was just as amazing as everyone else has said- a perfect autumn dish. I subbed pimenton de la vera for the paprika per jzanger's comment, and it was beautiful served alongside cornbread. I also used Mexican chocolate. On the downside, this was extremely time-consuming to make- roasting the squash, soaking and cooking the dried beans, and braising the stew- all of this took me the entire day to accomplish. But it is worth the effort!

  • monica107 on November 23, 2013

    We used dried chipotle chiles, which worked out great as a sub for the fresh red jalapenos. To stretch this a bit further, you can add extra beans. We accidentally added a whole pot (1 lb) of beans which I think was a bit much, but I actually didn't notice right away. You can probably add a bit more kale as well, maybe a full bunch. The bad news is it takes forever to make - prep in steps over a few days if you can or save it for a weekend. I just put some in the freezer, so can't comment on whether it will be any good from frozen, but it looks like it will hold up just fine. Serve over warm polenta - fresh is best.

• Lazy day peanut noodle salad

  • Jane on September 13, 2014

    I found the peanut butter flavor on the noodles very over-powering. It would have been better if I had made the dressing thinner and used less of it. I served it with Asian marinated chicken. It may be better with tofu which is blander. I lost the chicken flavors because of the peanut butter dominating. Don't think I'll repeat this one.

  • radishseed on May 04, 2013

    I pan-fried the tofu before adding it to the salad and replaced the spring onions with yellow onions, which I lightly pickled by letting the slices sit in rice vinegar with a pinch of salt and sugar while I made the rest of the dish. Good dinner.

  • lajaxon on August 13, 2015

    This was a great recipe and so easy to make. I prepared it pretty much exactly as instructed....

• Beautiful bulgar and spinach pilaf with labneh and chili roast tomatoes

  • eeeve on September 27, 2015

    Wow, this was outstanding! Took a couple of liberties, though, as this recipe was a very spontaneous find: didn't make the labneh, but mixed Greek yoghurt with Harissa paste to finish the dish off (therefore no Harissa on the tomatoes). Also fried a medium-hot chilli to sprinkle on top, instead of the onion. And didn't have mint on hand, so left that out, but with all those flavours already going on, it didn't seem to be missing. Great dish!

• Baked quinoa patties

  • CheriRD on October 15, 2011

    Using what I had on hand, I substituted sage for dill, spinach for kale, and omitted the chives. Wow, these are great! Wonderful texture. Served them hot with mushroom gravy and cold on pumpernickel. I've tried many vegetarian patties and these are among the best. Her directions make it sound like the mixture could be hard to work with, but I had no trouble and the patties held together beautifully.

• Broccoli-basil mac and cheese

  • Cheri on October 25, 2011

    This is really good. I did make some changes. Made topping as directed - but whirred the broccoli, basil and bread first, then just a touch of EVOO to moisten. Then used about 2-1/2 cups yellow/orange heirloom cherry tomatoes a bunch more basil, a pint of creme fraiche, a bag (about-2 cups) shredded gruyere and swiss and some cream (1/4 cup about). After squash was roasted also whirred that into the food processor with the cheese/tomato mixture and finally added some sauted chopped ham bits with a few pulses. Put the cooked pasta (2-1/3 c dry) into the baking pan, and spooned the cheese mixture over and throughout - blending in the baking pan. Finally added the broccoli/basil topping and finished with a sprinkling of parmesan. Baked 30 minutes, cooled 10. Flavors popped, cheese consitancy just right (despite the fact that I forgot to add some of the pasta cooking water). This makes ALOT. Easily serves 8-10 as recipe says. Used a 9x13 baking pan.

• Roasted lemon chutney

  • sarahalley on February 02, 2012

    This did not turn out well for me- it was inedible. Perhaps I did something wrong?

• Lemony olive oil banana bread

  • eeeve on April 05, 2021

    Lovely! Really enjoyed this one, made couple tweaks: 1) reduced sugar from 125g to 100g and think can probably reduce further, 2) added the seeds of 10 cardamom pods. Loved the big chunky chocolate pieces (used bashed up easter eggs) inside. My cake took about 1.5 hours to bake. Great taste. Didn't do the lemon icing.

  • Frogcake on January 27, 2017

    I really like this banana bread, which is quite moist and has a subtle nutty taste without any nuts. There is just enough sweetness imparted by the chocolate (although I used milk chocolate chips). I didn't do any exact calculation, but my guess is this is quite low in fat with only one third of a cup of oil. The problem is that glaze didn't work for me at all. In my view the lemon in the glaze is not compatible with the chocolate or the banana. So next time I make this bread I will omit the glaze.

• Red lentil soup with lemon

  • Wlow on June 08, 2017

    Quite good approximation with brown mustard seeds (1/2), parsley instead of cilantro. No spinach or yogurt but worth trying. Lemon at table. Short-grain born rice not delicate enough. Basmati would be better. More of a dal than typical red lentil soup but chose because didn't require a stock. Not rating with stars because didn't follow recipe exactly.

• Green lentil soup with curried brown butter

  • fractal on April 02, 2020

    Tasty and rather simple to make with the exception of the Curry brown butter which was so worth it. Cooked the lentils, onions and garlic in the instant pot

  • Frenchfoodie on February 22, 2017

    Simple but delicious. I am lazy so just added curry powder to onions rather than making separate curried butter, was lovely. Made with green lentils.

• Miso sesame winter squash

  • meginyeg on November 20, 2020

    This was terrible. Honestly it was edible but barely.

  • krobbins426 on November 03, 2012

    Used peeled acorn squash and doubled amount of tofu. Made a good, flavorful dinner for 3, rather than a side for 4-6.

  • radishseed on October 19, 2013

    I threw in some extra green beans while the squash and tofu were roasting and ate this over rice. Squeezed some lemon juice on top to cut the sweet richness of the squash.

  • Astrid5555 on November 18, 2013

    Just LOVED the tofu, the squash was nice but nothing new (toasted sesame oil makes everything taste good). Did not see the need to roast the squash before the tofu. Just used my convection setting, put everything in the oven together and tofu and squash were done in less then 20 minutes. Will definitely make again!

• Toasted four grain cereal

  • bching on August 23, 2015

    This is a stand by breakfast for me. My favorite grain combination is oats, barley, malted wheat and rye. Once I've toasted the grains, I like to add a heaping tablespoon of chia seeds in with the water. They add a nice smoothness and extra boost to the finished cereal.

• Cottage pancakes

  • Franci on April 09, 2012

    I had some cottage cheese in the house, so I tried two recipes from 101Cookbooks blog. This recipe and the cottage cheese muffins. I really didn't like these pancakes, you need to cook them longer otherwise they stay uncooked in the middle. I didn't like the feeling of cottage pieces in the pancake.

• A simple tomato soup

  • lizwinn on March 18, 2012

    This is so very easy, but with nice complex flavors, and vegan to boot if made with olive oil instead of butter.

  • jhallen on January 06, 2022

    Really tasty, really easy. Great for weeknight dinner on a winter's night.

• Pierce Street vegetarian chili

  • sweetchefgirl on January 14, 2015

    Yummy chili! Added different grains because I didn't have the lentils.

• Chocolate bundt cake

  • jzanger on January 23, 2014

    I've made this twice and both times turned out great. The second time I brewed a strong 8 oz cup of decaf in place of the beer reduction. I added a bit more brown sugar to this version and sprinkled in about 1-2 cup chocolate chips at the end. My only complaint is that Heidi's recipe for the buttermilk icing really needs to be doubled to be enjoyed the way it is meant to be! I love how the icing hardens by the second day. One more note: I put every last bit of batter in my 10 cup bundt and didn't have an overflow, though it couldn't have accommodated much more.

• Saag paneer

  • radishseed on April 24, 2012

    Instead of spinach, I used mixed greens from the garden: chard, sorrel, arugula, beet tops, radish tops, and cabbage flowers. I had to cook the greens down for 10 or 15 minutes before they were done, and the finished texture was chunkier than the silky texture of saag paneer made with spinach.

• Rhubarb rosewater syrup

  • cespitler on November 03, 2012

    Love this! I usually substitute pomegranate syrup for the rosewater.

  • maggiewt on June 04, 2013

    Wonderful with club soda - had a light, refreshing taste with a not-too-heavy floral quality. Lime is definitely necessary, or at least lemon. Perfect for a ladies' brunch or a dinner party.

• Sprout salad

  • Rutabaga on May 26, 2016

    I used this recipe for inspiration, altering it to fit what I had on hand. Since I only had regular old bean sprouts from the store, I added a can of cannellini beans, and mixed in some fresh salad greens with the beans. In the yogurt, I used finely chopped green onions. This is definitely one of those Swanson recipes where the simplicity of the ingredients work together to make something surprisingly satisfying and flavorful. Be sure to season well with salt and pepper.

• Nettle pasta

  • Rutabaga on April 16, 2015

    This is a wonderful easy pasta dish for spring. I left out the onion sprouts since I didn't have any. The Greek feta I had turned out to be a little drier than I prefer, but that was an issue with the cheese, not the recipe.

• Rose petal granola

  • radishseed on May 11, 2020

    This was really delicious (if a little too sweet; I might try less honey). I didn't have very many dried rose petals, so I can't say how floral it is with the amount in the recipe, but mine had just a slight hint of rose. I added the currants after the granola came out of the oven so they wouldn't dry up. Ate with yogurt and strawberry jam.

• Rice and sesame pancakes

  • e_ballad on December 31, 2016

    Really liked these - aside from crepes, I would rarely incorporate pancakes as a savoury dish. Was great with avocado & a grilled corn/tomato salad for breakfast, though this would also work as a light lunch.

• Whole vanilla bean cookies

  • maggiewt on June 04, 2013

    Loved the flavor of these, but the texture was off, even though I was careful to follow directions. They spread all over the place. It might be a specific issue with my oven and/or her butter cookie recipes; I had this problem with her quinoa cloud cookies as well.

  • spharo00 on July 22, 2012

    My food processor would not break down the vanilla pod so I ended up just cutting them into smaller pieces. They were still too big to chew so I think next time I'll leave those out. These had a great flavor, like a sugar cookie but with a more pronounced vanilla flavor.

• Heirloom tomato salad

  • TrishaCP on August 27, 2012

    Really easy and big payoff in flavor from roasting the tomatoes. Will definitely be making this again.

• Parmesan celery salad

  • ingabritt on May 09, 2017

    Can substitute chickpeas for cannellini beans, and golden raisins for currants.

• Yellow bean salad

  • cespitler on November 03, 2012

    This is a fantastic dressing that could be used in multiple ways.

• Na'ama's fattoush

  • bernalgirl on June 11, 2021

    The dressing benefits from more lemon juice, the salad itself is a wonderful juxtaposition of flavors and textures

• The greenest salad

  • Rutabaga on November 03, 2015

    I used this recipe as a base, but varied it to use what I had on hand - green leaf lettuce instead of romaine, sliced almonds instead of pistachios, hearts of palm just because, and a simple dressing of only balsamic and olive oil. All in all, it was quite good, although the crunch of romaine and the bright taste of pistachios would only improve upon it, I think, as would tarragon or other herbs in the dressing.

• Braised broccoli with orange and Parmesan

  • leahorowitz on October 26, 2014

    Great flavor combination. Served it with some grilled polenta.

• Roasted vegetable orzo

  • Jane on October 29, 2021

    I didn't love this. It looked pretty but it wasn't very flavorful, at least to my taste. It's also a dish you shouldn't plan to have leftovers of (as I usually do as I'm cooking for one). The crispy kale goes completely soggy (obviously) and the yogurt dressing isn't great for reheating. Not a repeat for me.

• Moroccan carrot and chickpea salad

  • leahorowitz on January 03, 2021

    Made this as a part of our Christmas meze dinner. I used dried cranberries instead of the pluots (they are not easily available where I live) an I think it worked well. Maybe tart dried apricots would work too, but they would need to be cut into smaller pieces. All in all a tasty recipe as part of a meze meal.

  • annaschmidt on February 09, 2019

    I used roasted carrots, and they worked very well.

• Mung bean hummus

  • eliza on October 23, 2016

    As an alternate to the standard chickpea hummus, this produced a smoother result. I think I like regular hummus better, but this one is nice for a change. I cut back the tahini a bit and used roasted garlic in mine. Suggested toppings of crispy shallots and za'atar are a nice addition. I will make this again.

• Yellow wax beans & scallions

  • Rutabaga on October 08, 2015

    Beautiful presentation, and quick to make, this dish still packs in a lot of flavors and textures. I particularly appreciated pairing the creamy avocado with the beans, and the za'atar really heightens the flavor.

• Miso tahini soup

  • Rutabaga on October 22, 2015

    Having been given a delicata squash I needed to use, I decided to make this soup, as I had most of the remaining ingredients on hand. It's very easy to make, and I do like the tahini and miso combination, but we're not big squash fans, so I found myself wishing I had made it with turnips instead (one ingredient I had left out rather than buy anything additional). If you like delicata squash, however, then I recommend this for a filling autumn soup.

• Immunity soup

  • imaluckyducky on February 03, 2014

    3.5 stars. Broth was sadly lacking in flavor outside of white pepper. Was hoping the garlic and ginger would be more noticeable. Needs a LOT of salt to make everything come together, and I kicked up the ginger flavor by adding ginger juice after the fact. Added miso and some instant dashi as well, which made the broth very good. Satisfying, surprisingly filling, will probably use as a base for variations later.

• Giant lemon fennel beans

  • eeeve on March 28, 2014

    Have used a couple of sliced preserved lemons instead of regular ones, which was lovely. Could also see this work with leeks in place of the fennel.

• Mung yoga bowl

  • eeeve on June 02, 2015

    This made me feel so virtuous for all its goodness! It's all about the dressing: tastes good and turns everything a lurid green. Like planetClaire's idea of folding in half of unblended yoghurt for a thicker consistency. Will leave the smoked paprika out next time, it didn't feel like it belonged in and offset the balance a bit.

  • planetClaire on December 27, 2014

    Made this with sprouted mung beans, but didn't have enough so added a big bunch of chopped asparagus which was quite a nice nutty addition. Delicious salad. Next time I might try blending the spinach yoghurt mixture with just enough yoghurt to blend, then stirring into the rest of the yoghurt - blending yoghurt seems to thin it a lot & I like my yoghurt thick.

• Broccoli soup with coconut milk

  • RMcEwen on July 03, 2014

    This was an excellent soup for week-day lunches. I imagine it would be great with a variety of toppings but I added some crispy, smoked tofu to mine for a protein boost. I imagine the scallions/almonds combination would also be a good one. The coconut flavour is not overwhelming but provides a nice not of interest. I tend to like large bowls of soup and found this made five lunch-sized servings.

• Muhammara

  • TrishaCP on September 14, 2014

    I love Muhammara and this was a good version. I was a bit skeptical of the addition of tomato paste, but it added a richness and depth of flavor without any overpowering tomato taste.

• Lacinato kale and pecorino salad

  • Therese on January 01, 2018

    Agree, a surprisingly delicious kale based salad, the dressing is everything, and so is taking the stated time to allow it to do its thing. Left out olives in favour of using up flaked almonds, dried cranberries and fresh cherries (Christmas leftovers). Served with grilled salmon.

  • Rutabaga on March 03, 2015

    This is an excellent kale salad. The dressing has just the right mix of flavors without being overpowering, the olives add a great briny flavor, and the nuts add crunch and a touch of protein. It took me less than 15 minutes to throw together, and can be easily adapted to what you have on hand. I would definitely try to stick with the dressing as is, however, and include olives.

• A simple carrot soup

  • Rutabaga on October 13, 2016

    This soup is ultra creamy and rich with coconut milk, yet still very carrot-forward. It's a good combination, made better by crunchy toppings like toasted almonds for some textural contrast. It's also very easy to make, with ingredients I almost always have on hand. The curry paste can make it a little spicy for children, so maybe use only half a tablespoon if serving it to someone with a more sensitive palate.

  • jhallen on January 01, 2021

    Really good, easy recipe.

  • VineTomato on August 21, 2017

    This soup was not for us, I found the flavour to be lacking considering the ingredients. We added quite a bit of salt which made it bearable. I added in some leftover butternut which could have influenced the taste, but I can only imagine to have improved it.

• Kale quinoa bites

  • wittwoman on April 10, 2016

    Very mild flavor. Nice reheated for breakfast when your tastebuds are waking up. You could tweak the recipe a million ways, I'm sure. Pain in the butt to butter the muffin tins and make parchment paper slings, but it's very helpful.

• California miso, avocado salad

  • Rutabaga on February 15, 2017

    This is a flavorful, healthy, and filling salad to serve as a light, easy-to-prepare meal. I really liked the tangy dressing, but unfortunately it wasn't a hit with the kids. Regardless, it's such an easy veggie dish that I plan to turn to it again; I may just set some beans and broccoli aside for the kids to enjoy dressing free.

• A simple asparagus soup

  • jhallen on May 06, 2023

    Very easy, tastes like spring.

• Green smoothie

  • eeeve on October 14, 2015

    This one's okay but not my favourite green smoothie recipe. I find the pineapple a bit too sharp in the morning. Recipe suggests substituting with apple and orange, so might try that.

• How to cook artichokes

  • eeeve on June 09, 2015

    Lovely, simple treatment that really lets the ingredients shine. Starts with an invaluable 'tutorial' on how to prepare fresh artichokes.

• Caramelized fennel on herbed polenta

  • Barb_N on June 11, 2015

    I made the fennel portion of this recipe but did not make the polenta. WOW, this is so tasty and relatively quick. I am used to roasting fennel but the stovetop carmelization and the maple syrup in the sauce smooth the flavor profile.

• Iced green tea

  • TrishaCP on May 17, 2016

    I made a version with rose but without the coriander. I really liked how the cold brew technique seemed to mellow out the vegetal aspect of the green tea (I used a sen cha), and the rose was perfect- noticeable but not overwhelming. I will make this again.

• Summer berry crisp

  • jhallen on May 30, 2023

    This is very delicious and not “over sweet”. Good balance, and love the poppy seeds in the topping. Looking forward to the leftovers.

• Summer melon salad

  • Rutabaga on August 23, 2015

    This is a refreshing salad - a little sweet, a little savory, and just a little spicy if you remove the seeds and ribs from your serrano. I used a casaba melon that was slightly underripe, but I think a sweeter honeydew would be a really nice option. The toasted almonds are a particularly nice touch.

• Chia breakfast bowl

  • Rutabaga on October 03, 2016

    This isn't a recipe so much as a general guide on how to make your own chia breakfast bowl. Chia breakfast bowls have become ubiquitous, and aside from purported health benefits, they are easy and adaptable. I like to use coconut milk (in place of nut milk), any kind of fresh fruit and nuts, and toasted coconut flakes. Alternative sweeteners such as pomegranate molasses or date syrup are delicious, too.

• Thai zucchini soup

  • eeeve on September 02, 2015

    This recipe inspired my latest use of the courgette glut from the garden: used an Indian curry powder (as no Thai curry paste on hand), and did purée the soup. Result was lovely! Real quick, too, so will make again.

  • eeeve on September 19, 2016

    Made this again, this time with thai green curry paste and not pureeing the soup - was super delicious! Worked well ladled onto steamed jasmine rice.

• Whole wheat waffles

  • anya_sf on February 28, 2022

    The recipe title, at least now, is actually The Best Waffles, not Whole Wheat Waffles. They aren't whole wheat, although they contain whole wheat plus oats. They were delicious, with a light texture, crisp exterior, and slightly chewy interior from the oats. They were a bit salty, but I liked the salty-sweetness when eating these with maple syrup. Half the recipe yielded 8 round waffles.

• Paloma rosa

  • jhallen on December 29, 2020

    This is really good. Had a lot of grapefruits to use up so it was perfect. Made a non-alcoholic version for my kids as well.

• 4 o'clock no-bake energy bites

  • Rutabaga on July 04, 2016

    These are great! Of course, I love peanut butter balls, and these are essentially a somewhat more sophisticated take on that childhood treat. I left the chia seeds whole after unsuccessfully attempting to grind them in the mortar and pestle. Why the recipe instructs you to grind them I'm really not sure, as it doesn't seem to work, and whole chia seeds work well here.

• Ten ingredient alkalizing green soup

  • bching on January 07, 2021

    My husband liked this--and since I made it for him it will be repeated. Pay attention to the 10-ingredient part and consider doubling the recipe. We ate the whole (undoubled) batch for dinner, I used the bean cooking water for the liquid and will continue to do that.

• Pickled turmeric eggs

  • Barb_N on April 11, 2017

    I've had my eye on this recipe for a while. I made a batch for brunch. The colors are beautiful, especially with contrasting garnishes. Good flavor too. Alternated them with beet pickled eggs.

  • michalow on July 01, 2017

    Beautiful for sure -- definitely one of the most vibrant foods to come out of my kitchen. But I was ultimately disappointed in these. They were intensely vinegary with no other flavors coming through, and the texture was rubbery. I guess I just don't like pickled eggs.

  • TonyInSeattle on January 30, 2019

    These are beautiful, but in the end just taste like vinegary eggs, and they are a bit rubbery. If you make these, adding the toppings are essential to adding flavor.

• Vibrant vegan double broccoli Buddha bowl

  • Rutabaga on October 11, 2017

    Simple to make, with a great mix of flavors and textures, this is an ideal weeknight dinner. Plus, it's so easy for each family member to customize it to their taste. The sauce can be fairly spicy (I use Mae Ploy green curry paste), so you may want to go easy on the curry if you're concerned about heat. But generally, a little kick in the sauce is nice considering the other ingredients are pretty plain. I used lime juice instead of lemon, which I think goes very well with the other ingredients. The quinoa worked surprisingly well, but short grain brown rice would be an excellent substitute.

• An excellent, one-pan, protein-packed power pasta

  • Handcraftedlife on June 24, 2018

    Excellent! Made with red lentil pasta.

• Healthful double chocolate cookies

  • Rutabaga on February 22, 2017

    The best thing about these cookies is that my one-year-old really went for them! Since they are almost sugar-free, that's pretty great. The downside is that they are very messy and he gets chocolate everywhere when he eats them. My five-year-old also enjoyed them, but only when they were pretty fresh; they do taste best when eaten within a couple of days of being made. While not overly sweet, they were intensely chocolatey, probably partly due to the very dark cocoa powder I used. Since nut allergies were not a concern, I used almond meal in place of ground sunflower seeds.

• Tempeh taco salad

  • ChelseaP on July 07, 2022

    A very interesting salad, we enjoyed it!

• Joshua McFadden's cucumber salad

  • wester on May 26, 2018

    A very interesting combination of flavors, and it looks great too. Just not the kind of thing you'd want to eat everyday. Strangely, it seemed to lack acidity (weird as it contained both vinegar and yogurt) while not being creamy enough to make up for it.

• Really great vegan ramen: winter

  • imaluckyducky on January 19, 2021

    5 stars! The miso taro is a fantastic soup base, full of umami and a dynamic flavor profile. I was pleasantly surprised by the use of a non-dairy milk (I used oat milk because that's what I had on hand). The suggested winter ingredients are perfect and exactly what I needed on a cold winter day. Will make again!

• Really great vegan ramen: spring

  • VineTomato on May 06, 2019

    I love the options to mix up the veg for the different seasons. We used our own selection of veg, which are closest to spring veg: asparagus, king oyster mushroom, shiitake mushroom and spring greens. Used oat milk as I forgot to add cashew milk to the shopping list - it worked perfectly. The turmeric oil is really good, but I added black pepper which helps the body absorb the benefits of turmeric.

  • Rutabaga on April 22, 2020

    The miso tare and spicy turmeric oil are both really good, full flavored with plenty of umami. If you just make those two parts, you can customize your own noodle soups very easily. I used asparagus, peas, and compressed fried tofu, but used homemade chicken stock for the soup base instead of cashew milk. For the kids, I kept it simple and just used chicken stock and plain veggies, but my older son, who is starting to like spicy food, added turmeric oil to his bowl for more flavor. I think the oil and miso tare would also be great with stir fry dishes, eggs, fried rice, and more, and look forward to getting creative with it.

• Vibrant tasty green beans

  • Rutabaga on March 05, 2020

    The addition of leeks and dill to simply cooked green beans works quite well. The leeks become beautifully sweet and soft. It would be especially good in summer with really fresh beans.

• Instant Pot fiasco beans (Fagioli al fiasco)

  • radishseed on December 04, 2020

    I do think Heidi's slow-cooked version is better, but these are convenient and still quite good.

• Instant Pot mushroom Stroganoff with vodka

  • rionafaith on February 09, 2020

    This was just okay. Fast and pretty creamy (I made the homemade cashew milk), but I wasn't such a fan of the strong caraway flavor. I used whole wheat pasta and it was on the crunchy side of al dente when I released the pressure, but softened up in the sauce and was the perfect texture after reheating for lunches. Garnished with parsley instead of dill as that's what I had on hand.

• Winter green miso paste

  • Rutabaga on January 28, 2018

    This is pretty good, but I made the mistake of adding a little salt before tasting it. I should have let it be, as the result was super salty. Fortunately, serving it with unseasoned foods helps mitigate the saltiness. We used it as a topping for rice bowls along with broccoli, cubes of fried paneer, and avocado. Since I had only one partial bunch of cilantro, I added some fresh mint. Not bad, but I think a stronger cilantro flavor would be preferable.

  • Laurendmck on January 03, 2018

    This is zesty and delicious! (I didn't have any fresh rosemary.) Although she suggests roasting vegetables in the sauce, I think the sauce should be added after cooking. I don't think you want to roast this fresh green wonderfulness? I served this on roasted broccoli and carrots over bulgur. It went over very well with my teenagers! I'm freezing the rest in little mason jars.

• Slow cooker black bean chili with Kahlua

  • radishseed on January 03, 2020

    I cooked this in the pressure cooker for 30 minutes, using a mix of black and orca beans. It is a nice, relatively quick, hearty chili that isn't complicated to make.

  • Rutabaga on February 14, 2018

    While not my top favorite black bean soup, this has good flavor and is very simple to make. It was lightly spicy, but not too hot; my six-year-old was able to eat it. I don't cook much with my slow cooker, and found that after 11 hours on low, the beans were still slightly firmer than I prefer (although thoroughly cooked), even though I had soaked them overnight first. I've noticed that the low setting on my cooker does seem to be quite low, so others may not have this issue. We topped our soup with feta, sour cream, avocado, tortilla chips, and lime.

• Shredded jackfruit burritos

  • Jesmondgirl on January 17, 2020

    Used fajita seasoning and a pouch of Mexican spiced beans. It was simple and very good.

• Instant Pot herbed chickpea plov

  • ldtrieb on January 24, 2018

    Delicious, ate it for dinner, then lunch the next day room temp and today I ate it for breakfast! I used kale instead of spinach and fresh cooked garbanzos. I might make it often to take for a work lunch.

• White bean soup with pesto herb dumplings

  • Rutabaga on January 31, 2019

    The soup is nice, and very simple to make. I added an extra can of beans. The batter makes a lot of dumplings, however - too many, in my experience, for such a small batch of soup. I decided to add all of the batter anyway (my mistake), and the dumplings ended up completely engulfing the soup so that it became a kind of soupy boiled bread. The fact that the extra beans had thickened the soup considerably probably didn't help. Next time, I would either double the amount of soup or decrease the dumplings by half.

• Instant Pot hummus

  • eliza on July 23, 2020

    I decided to try this as an alternate to my regular recipe from the Harrowsmith cookbook. I found the liquid proportion to be way too low and the result was very dense. I added lots more water to compensate. Better not to use a blender as it strains the motor, food processor is preferred. I will go back to my regular recipe since I like it much better. Good use of instant pot though.

• Turmeric soaked chickpeas

  • radishseed on September 20, 2020

    Added garlic cloves, onion, parsley sprigs, and a pinch of asafetida to the pressure cooker to turn the cooking water into a broth to use later. The beans were full of flavor on their own and also a nice addition to a pita sandwich.

  • bernalgirl on August 20, 2021

    I don’t usually use a pressure cooker for beans but the IP cooking directions are spot on, and make this so easy. The turmeric adds a gorgeous color. These chickpeas are outstanding in curry, soup, hummus, and salads. I follow my typical legume approach and add a dried guajillo pepper, chile flakes, minced onion, crushed garlic, salt and olive oil. This has become my favorite way to cook chickpeas

• A really good chana masala

  • Auxilia on August 22, 2018

    I think you can simmer this indefinitely! I used ghee instead of oil, and served with a little cauliflower and bread. Perfectly good--"average"--but the sauce was very thin...perhaps I should drain the tomatoes more?

• Mango breakfast chia pudding

  • TrishaCP on May 14, 2020

    This wasn't bad, but it wasn't great. It might have been the brand of almond milk that I was using, but I just didn't care for the flavor of almond milk in this pudding. I would try it again with coconut milk. Also, Heidi omits an instruction to thaw your frozen mango before pureeing it.

• Watermelon poke

  • TippyCanoe on July 16, 2018

    delicious on a summer day. We paired it with salmon and just about licked the plate!

• Turmeric grilled tofu spring rolls

  • bernalgirl on March 12, 2019

    Great marinade on tofu or chicken breast, very similar to the lemongrass turmeric marinade used at Cam Huong Restaurant in Oakland.

• Chickpea & rice soup with garlic chile oil

  • Rutabaga on March 05, 2020

    As Swanson notes on her blog, the garlic chile peanut oil really makes this something special. In addition to flavor and heat, they add a pleasant crunch. The kids weren't fans of the kale, but I should have cut it into smaller pieces. Instead, I dumped a bag of Trader Joe's chopped Tuscan kale directly into the soup, only to discover that the pieces were larger than expected. Next time, I would make sure the kale is finely sliced so that it blends better into the soup.

• Favorite cinnamon rolls

  • Rutabaga on July 02, 2020

    Unfortunately, my cinnamon buns didn't rise correctly. Perhaps the yeast was dead? This is the only dish I've had this issue with recently, even as I continue to use the same yeast, so I'm unsure of the exact cause. The buns still had a nice flavor, and we ate them happily, but they were too dense. I froze half of them for later, which works well, except, of course, for the density issue. I would like to try them again, hopefully with better results.

• Bryant Terry’s amazing green rice

  • Hannaha100 on February 10, 2021

    This was surprisingly tasty (although eldest child wouldn't eat) and enjoyed by the rest of us. Great way to get spinach in the littlest. I topped up with the rice with the last of some black rice I had in the cupboard which I don't recommend because it turned everything black! The addition of coconut milk was great. Would definitely make this again, would be great with some roast veg.

  • clm on April 06, 2020

    Delicious and comes together quickly

  • TrishaCP on April 02, 2020

    I completely agree with Heidi that this recipe is amazing. Once you have cleaned and blended the greens into a juice, this comes together really quickly.

• Double chocolate buckwheat crinkle cookies

  • trudys_person on October 16, 2021

    Absolutely delicious! Nice bittersweet chocolate flavour (even made with 65% chocolate).

• Spicy sesame coleslaw

  • chefandra on September 25, 2022

    I really enjoyed the sweet and spicy taste of this.

  • christineakiyoshi on April 08, 2022

    This is a delicious salad! The toasted sesame seeds really make the dressing stand out. Will definitely make again.

• Mushroom lasagna

  • jhallen on June 02, 2023

    This wast really great!