Notes about Recipes in this book

• Watercress, jicama, and corn salad with jalapeño dressing

  • swegener on May 11, 2015

    This was really good--though I wish I had taken the time to julienne the jicama as the recipe calls for, instead of using the food processor.

• Mediterranean salad with Kalamata olive vinaigrette

  • CRCarroll6 on January 27, 2013

    This was a fantastic recipe. I added a little feta on top of the salad. I also used white balsamic and avoided the oil totally. The white balsamic was sweet enough it that it was not overbearingly vinegary.

• Barbecued black-eyed peas

  • wkhull on July 14, 2023

    Sauce is unpleasantly vinegary and not thick (not like barbecue baked bean style). I mistakenly then added the entire recipe of the tamarind barbecue sauce instead of the requisite 1/2 C. I think if I added the proper amount it would have been a paltry sauce to bean ratio and still vinegary.

• Chickpea crepes

  • shapije1 on April 19, 2026

    In the end I received a lot of compliments from my vegan dinner guests on the flavor of these crepes, but they were very finicky to cook—the batter would stick to most pans I tried. I found it worked best when I made the crepes in a small pan with plenty of oil. Would likely cook these again for special occasions based on the strong praise they received.

  • shapije1 on June 21, 2026

    Based on prior experience, I made a few adjustments that had a huge impact on the end result. After mixing the batter, I allowed it to rest in the fridge for 2 hours, which helped to hydrate the chickpea flour and made it much looser/easier to spread into the right thickness. Re-greased the pan with a thin layer of oil between each crepe to ensure they released when flipping. The crepes came out with the perfect texture and pretty golden color.

• Wild mushroom, asparagus, and spring vegetable crepes

  • shapije1 on June 22, 2026

    These very fussy crepes are delicious and perfect for impressing vegan dinner guests. I’ve made this dish twice for dinner parties and earned heaps of praise. Two of the components (the crepe wrappers and herb aioli) can be prepped in advance so that you only have to worry about making the crepe filling when you’re ready to serve. I opted for the tarragon version of the aioli as I thought it better complimented the spring ingredients. Also used a more standard mix of wild mushrooms (shiitake, oyster, cremini) and found it worked well without the exotic morels.

• Food in Jars

  ...it is bursting with gorgeous, appealing vegetable-focused recipes...I’ve earmarked at least 12 recipes.

  Full review