Notes about Recipes in this book

• Smoky chipotle black bean chili with roasted vegetables, fresh salsa and rice pilaf (winter version)

  • SugarFree_Vegan on May 06, 2020

    Page 52 - used Aduki beans instead of black as that is what I had in the pantry that most matched the black beans I felt. Had this with the summer vegetable salsa. Really simple veggie centric meal made from mostly pantry ingredients as I used frozen corn rather than fresh.

• Greek spinach-salad pasta with feta, olives, artichokes, tomatoes and pepperoncini

  • SugarFree_Vegan on May 10, 2020

    Great recipe to use up bits from your pantry or fridge, like a few left over olives and sun dried tomatoes, bottled artichokes. You could use other salad veggies instead of the spinach like watercress, romaine, rocket really any robust leaf would work. I made this as a cold salad the recipe seems like it is meant to be a warm one. If you don't add the greens into the veggie mix you can keep leftovers for another day and add the greens when you are having it again. I also made my portion vegan so left out the feta of course and just shaved a little Violife vegan parmesan onto it instead.

• Baked penne with silky fennel in hot pink sauce

  • Rinshin on May 25, 2015

    I'm such a fan of Susie Middleton's recipes and this one was no exception. It is delicious and all so simple to make. I used orecchiette in place of penne. I used to like thinly shaved fennel as salad only in the past but found that when heat is applied to it in any form, it becomes out of this world tasty. This sauce is not heavy like many au gratin type sauces and highlights the silkiness of slowly cooked fennel. Her vegetable inspired recipes are very special and easy to relate without becoming more of a canvas food.

• Tuscan kale and white bean soup with rustic croutons

  • julesamomof2 on April 03, 2024

    This was a nice, if not a little basic, soup to make with ingredients I had on hand. I left out the pancetta and added half a cup orzo to make it a slightly more substantial. This is an easily adaptable soup to make with pantry ingredients.

• Fine Cooking

  ...moves vegetables to the center of the plate. Her tasty recipes, not to mention her cooking techniques and tips, will have you eating your vegetables-and liking them-in no time.

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• Boston Globe by T. Susan Chang

  ...the point is that these recipes work beautifully as written. That they can tolerate a bit of variation and common sense is a feature rather than a fault.

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• Lisa Is Cooking

  These are vegetable dishes with big flavors, great texture, and plenty of decadence. There are buttery crusts, melted cheeses, crunchy toppings, and chewy grains.

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• NPR by T. Susan Chang

  ...a virtual dictionary of vegetable mains, from soups and salads to tarts and gratins...instructions are carefully described rather than fussy, and they'll pay off to the degree that you follow them.

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