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The official Appetite for Reduction review thread (to be updated)!

Add your reviews for Isa Chandra Moskowitz's great new book here!

Full on Salads
Everyday chickpea quinoa salad
Loved this! So simple and good. The balsamic vinaigrette is superb, and goes great with everything here. A great mix of good things. (AC)
Sublime.  So easy to make.  For the nervous nellies who worry about 'protein combining', it's got legumes and grains.  For those of us who don't care and just want something that tastes great, this fits the bill.  It could be easily with variations as Isa suggests with optional add-ins; I look forward to making this many times over, including with the suggested options. (kindnesstoall)
Simple, yummy, and nutritious. What else can you ask for? (hopfrog)
A very simple idea that can be served as a salad or pilaf. Worked well either way for me. (fb)
Very good! I made this with bulgur rather than quinoa, added some steamed carrots and broccoli, and some cubed tofu. I really like the flavour of the dressing. Will make again. (dannibazaar)
This is good! Not something I'd eat everyday though. (eldsjal)
I made this for my mum, she seemed to like it.. she wasnt over the moon about it as far as i could tell. I liked the dressing though. (vanilladoe)
simple, but so so good.  I've been making this a lot the past few weeks for lunches at work. (thirteenblackbirds)
Isa says this is forever customizable, and she is correct! I subbed fava beans for the chickpeas and baby spinach for the romaine. I also added some shredded carrots, chopped celery, and chopped cucumber. So, so delicious. Loved it! That balsamic dressing is the bomb (lebkuchen)
This was great! I could totally see this becoming a template for a daily lunch. A serving fits perfectly in a to-go sized tupperware, and you can make it ahead of time--dressing and all--and have it stay good. Add a piece of fruit and I'm good to go! (Note: I didn't use the balsamic recipe; instead, I used oil-free balsamic that my Whole Foods has been selling lately.) (caroleena)
Balsamic vinaigrette
My favorite balsamic! P is not a big fan of vinegar heavy dressings, so I haven't made this much, but I love it. I always love cashew based things. This is really good, and does thicken well with chilling. (AC)
This goes wonderfully with the salad.  It would also be great with a simple mesclun mix salad.  I plan on making this time and again, too. Next time I"ll probably double up so it lasts longer!  I threw everything into my Vitamix, which quickly turned the dressing into creamy goodness. (kindnesstoall)
I've only made this for the Everyday Chickpea Quinoa Salad so far, but it is fantastic. I see no reason to make an oil-laden balsamic vinaigrette again. Can't wait to try it on other salads. (hopfrog)
If I remember right this calls for 1/2 cup water; I only added 1/4 cup, as the extra water didn't seem necessary and I was using the dressing for the Everyday Chickpea Quinoa Salad (it didn't need to be too liquidy). It's good, a little sweet, which is saying a lot for me because I'm not generally a fan of balsamic vinegar. (fb)
I didn’t get the cashews extremely smooth, but the taste was still delicious and the dressing was nice and thick. (conniex)
I made this with the everyday chickpea and quinoa salad. I thought that it was really good! I've never had a creamy balsamic vinaigrette before...I've only ever just had it with the vinegar and oil. Good! (dannibazaar)
Very good! (eldsjal)
I'm normally a huge fan of balsamic vinaigrettes, but I didn't love this one. I didn't taste much more than the balsamic vinegar, and the pureed cashews made it a baby poop brown color--ugly on my pretty salad! I didn't try it on the quinoa chickpea salad, so I am willing to give it another try, in the recipe intended. (veganrun)
excellent (thirteenblackbirds)
Made this again, and it's so good! I used it for the strawberry spinach salad, and it was perfect. P even liked it ok. (AC)
This was awesome! I made it as directed, no substitutions. Just perfect the way it is (lebkuchen)
great taste; strange color. Definitely not for a "pretty" salad, but then again salad doesn't always have to be pretty. I only have a small processor so standing there holding the button down was kind of annoying--maybe next time I'll use my blender (though I don't like using blenders for small recipes like this). I used it in a chickpea-brown rice adaptation of the chickpea-quinoa salad and it was great. Dipped some steamed green beans in it and it was fabulous. (caroleena)
Spicy blue potato and corn salad
Good. i did seed my chipotles, and it didn't wind up very spicy. I don't think the potatoes, corn, & beans have enough dressing to cover whatever lettuce you put them on, so I added some ranch dressing as needed. Also, this makes A LOT, at least if you serve it with a substantial amount of lettuce. (fb)
this was my first time ever using canned chipotles in adobo, and I'm glad I finally tried it! This salad was really good. I love how it is so hearty and filling. I subbed red potatoes for the blue potatoes, but otherwise followed as directed. I made sure to remove all the seeds from the chipotles and the sauce, since I try to avoid too-spicy foods. I am happy to report that this dish was spicy - and smoky - but pleasantly spicy and not tummy-burning-spicy! I served it over baby romaine lettuce. This would also be great with something cooling on top, like some avocado/guac or sour cream or something. It's even more fabulous the next day! I think the heat mellowed out a tad too (which is a good thing, for me!). This is going into the rotation! (lebkuchen)
Seriously, how cool are blue potatoes? I was lucky enough to find them at my farmer's market and use in this recipe. This was very good. I'm very sensitive to heat and I haven't felt overwhelmed at all, so that's a good sign. I do agree that the recipe doesn't make enough dressing for lettuce. (In fact, I wondered if there was enough for the potatoes to really meld--I'll find out tomorrow after the leftovers sit). I think a bit of ranch dressing that incorporates one of the other dish flavor (some adobo sauce? cilantro instead of dill?) may have been a nice touch to it. But the plainer lettuce didn't bother me too much either. Also, this is the first time I've ever steamed corn on the cob, and I LOVED it. I want to always make corn like this now. (caroleena)
Surprising how delicious this is! I used red potatoes; blue potatoes freak me out. This just requires a bit of prep, but very fresh and tasty. Based on the other reviews, I upped the dressing ingredients, but kept the chipotles at 2 because I knew mine were very spicy. This is just a great balance. I had some leftover (spicy) creamy chipotle dressing, so I drizzled a bit of that on top, but liked it just as much/more without it. I did really love crumbled tortilla chips on top. I think guac (as much as I love it!) would overpower these flavors. I also added the sprinkle of smoked paprika. Yum, will hopefully make again. (AC)
Sushi roll edamame salad
I didn't really like this. I think the salad itself and the idea of it was fine, but I didn't feel like the dressing matched at all. I think a more sushi-type dressing would have been something like rice vinegar, sugar, a bit of soy sauce, and ginger. And maybe even chopped pickled ginger in the salad. I think it's worth modifying, but as is was just kinda meh. (fb)
believe it or not, I've never had sushi, but maybe that is what inspired me to try this salad! My hubby doesn't like nori and I didn't have any on hand anyway, so I omitted it. I also subbed baby spinach for the romaine, but otherwise followed as directed. I loved the optional avocado and I recommend using it. I also used more brown rice than called for (and had to use basmati since I couldn't find short grain at the store). I loved the dressing with this and found it to be even better the next day. (lebkuchen)
I didn't follow this recipe exactly and I didn't use the same dressing but I loved this. I agree that the idea is probably better than the recipe but the good thing about it is it's easy to modify to your liking. (minke)
Really liked this. I only used a cup of lettuce per serving instead of two, since two just sounded like too much. The optional avocado is, to me, a must. (caroleena)
this is a really good salad. I liked the novelty of it- it's a fun salad.  I used the avocado and thought it could have used more of the nori. (thirteenblackbirds)  
I subbed coarse bulgur for the rice and used collards as my green. I actually preferred this as a collard wrap than as a salad. The dressing is best when concentrated, not mellowed out when thinned over the salad. A nice change, but not a go-to salad. A very nice wrap. (blinknoodle)
Green onion miso vinaigrette
Pretty strong miso flavor. I had about 1.25 cups of green onions, so that's what I used, but it could have afforded more due to the miso. It's ok as a dressing, not my favorite. I'd maybe add some herbs, and not use it for a "sushi" salad. (fb)
I used white miso instead of red, and cut it down from 4 tbs to 3 tbs. I also used 1 cup of scallions (instead of green onions) and only 1/2 cup of water. I really like this dressing. I made it on Friday, first tried it on Saturday, and had the rest on Sunday. It was good on Saturday, but even better on Sunday. I think this dressing really benefits from sitting a couple of days. I liked it a lot. (lebkuchen)
Enjoyed this, but I made a few adaptations. I used white miso instead of red, and I used slightly less than a cup of green onions because I only picked up one bunch. I liked it with fewer onions, though, since it allowed the ginger to come through. (I think using a mellower miso helped as well.) I also played around with adding some powdered wasabi, which was good (but I didn't add so much). Finally, I only had a tablespoon of rice wine vinegar so I finished it out with red wine vinegar which was acceptable. (caroleena)
I just had this with the sushi roll salad. it was good.  (thirteenblackbirds)
Very strong green onion flavour and I used half the amount of green onions. A bit salty but it worked well with the salad/wrap. It needs to be paired with a strong salad. (blinknoodle)
Big fat taco salad
This is one of my favorite things from the book so far. Who doesn't love a taco salad?! Everything great is here. Love the tomato dressing, love the guac. (AC)
I probably shouldn't have mixed in the guacamame with it. Even though I only added half of the recipe to it, when I opened the leftover salad from yesterday the onions in the guac were like WHAM and I couldn't eat it. So yeah, keep 'em separate. Otherwise the salad is delish. (sog)
excellent. (thirteenblackbirds)
I made this tonight and it was fabulous. I love how easy this dish was to put together - I made the salsa and guacamole earlier in the day, so all I had to do was toss the lettuce with the beans, salsa, guac, and chips at dinnertime and it was done. I used more lettuce than was called for 'cuz I like big salads, but this was fab. Loved it! I'd even make it again with prepared salsa since I didn't use cayenne hot pepper sauce (I used Cholula) and it wasn't spicy enough for me. (lebkuchen)
Pretty good. Would have been better if my lettuce was a little more lively, I think. I think I would have liked it more if I had a bigger variety of veggies (peppers, carrots, etc.) I like my taco salads full of goop, so I think next time I will try the sanctuary dressing along with everything else. (caroleena)
Fresh tomato salsa dressing
Delicious! Extremely fresh tasting, and great with the salad. Nice fresh tomatoes make this. (AC)
agree with AC. Easy, simple, fresh tasting, tomato salsa. (sog)
simple and very good. (thirteenblackbirds)
I think this would have been better if I'd chopped the tomatoes more finely, and also, if they had been really juicy, summery tomatoes. With store-bought tomatoes, it was fine but didn't wow me. (lebkuchen)
What everyone else said. Delicious, but definitely a recipe for summer tomatoes. I'm heat-intolerant but the little bit of pepper sauce in it was just perfect for bringing everything out. (caroleena)
Guacamame
So, it's not quite as good as avocado-heavier guac, but it was surprisingly addicting. I really liked it. Super creamy, nice flavor. (AC)
I wasn't really a big fan of this. The edamame wouldn't smooth all the way out for me and there were still a lot of little beany lumps in there. Taste was okay, but I will stick with regular guacamole. (sog)
i wasn't expecting much, but this was fantastic. i complete blended in the onion and tomato until everything was super smooth. my husband and i both thought that this was better than normal guacamole. (thirteenblackbirds)
Hello, I think I love you.   Loved it, loved it, loved it. I will never make full-fat guacamole again! This was terrific!!! (lebkuchen)
LOVED the taste so much; not 100% sold on the texture. There's a recipe for "mockamole" in a Moosewood cookbook that calls for silken tofu that has the opposite issue (like the texture, not sold on the taste). I'm thinking I might experiment with a hybrid of the 2 recipes in the future (although, edamame has silken tofu beat in the nutrition department, so that's definitely a point in its favor.) (caroleena)
Goddess Nicoise
Like. I guess the mashed chickpea stuff is supposed to be tuna-like, but it was just like... chickpeas with capers and the dressing below. Which is fine. I liked this combo, but I don't know if I'm dedicated enough to make a salad that involves cooking again. Maybe. (fb)
this was really tasty, and very hearty. I used more potatoes than the recipe called for (and I used regular red potatoes, boiled, instead of steamed baby potatoes) and kalamata olives (instead of nicoise). I really loved this. My hubby loved it, too. I love how the salad is arranged in "sections" rather than having it all tossed together. (lebkuchen)
I liked this way, way more than I thought I would. Left out the olives and used half the recommended lettuce. Steaming the potatoes and green beans was super-easy so I didn't mind that part of it at all. (caroleena)
Very very good!  Everything comes together brilliantly.  I spread it all out rather than section it.  I used kalamata olives and the Green Goddess Dressing. (tweety)
Green goddess garlic dressing
I overall liked this dressing - I thought it would taste stronger, and it didn't, which was fine. But I found I didn't have enough. Maybe I just like my "salads" on a lot of lettuce, or maybe the dressing should be thinned down, I dunno.  (fb)
I made this to go with the Baked Falafel, and it was absolutely delicious. I didn't have any chives, so I used green onion, which I think worked very well. After we ran out of falafel, my husband put some on his tabbouleh, and eventually started eating it straight out of the bowl. This will be a staple in our house. (SweetGeorgiaPeach)
I made this the day before and it was perfect the next day - it had thickened up but it was still totally emulsified. You can really taste the parsley here. I used 1.5 garlic cloves and thought it was the perfect amount. (lebkuchen)
I absolutely love this dressing--it is the perfect amount of bitey, herby, creaminess for me and doesn't taste overwhelmingly tahini-ish or nooch-yish. I'm actually going to go make another batch right now because I want to have it every day and dip raw peppers in it. I didn't use it on the associated salad but tossed it with raw kale, hemp seed, tomato, carrot and white cucumber (salad inspired the the Weekend Glow Kale Salad from the ohsheglows website). (aggplanta)
Very good--not quite a recreation of Annie's Goddess dressing but an acceptable reduction-friendly substitute. Next time i will be sure to measure out the lemon juice a little more--used the juice of 1 very juicy lemon and it tasted quite strong. Left out the parsley, so it was less "green" and just more "goddess." (caroleena)
Delicious! (tweety)
Sanctuary chef salad
I didn't use sprouts but yeeeeah that dressing. Aside from that, the salad's good and all. I realized I didn't dislike radishes as much as I thought, and the "eggplant bacon" was delicious saltiness on here.  (fb)
I sort of made this. I liked the salad with the roasted cauliflower and baked tofu in it. I didn't made the eggplant bacon and used different vegetables in the salad...but it was good. I'll be making this again soon. (dannibazaar)
serves me right for making this. Despite what the recipe says, it does not take an hour to make. It took me more like 3 hours! I mean, seriously - you have to make the Herb-Roasted Cauliflower, Eggplant Bacon, Baked Tofu, slice radishes and onions, shred carrots, and make a partially cooked dressing. 1 hour?? Yeah right! I also had to wash and chop the romaine lettuce too, but whatever. I kept saying, this salad had better be CRAZY delicious since I just spent most of my Saturday afternoon making it. And you know what? It really wasn't. I hate to say it, but I compare to an already-dressed caesar-style salad you'd get from a salad bar. Really. And I LOVE LOVE LOVE Appetite for Reduction and Isa Chandra. But this recipe really put me in a bad mood. Boo! I'm trying to look on the bright side - if I loved it, I would have been slightly bummed because I'd already said that no matter what, I wasn't making it again. At least I'm not missing something I loved!   I feel badly leaving a negative review, because I really do love this cookbook, and I love Isa. But this recipe? Not happening. (lebkuchen)
Unless you have some of these ingredients made beforehand, it is quite time-intensive to make this. I made prepping some of the time-intensive ingredients a Sunday morning project over coffee and a trashy movie, and that worked well. Now I'll have stuff to assemble for later meals. Overall I liked the idea of it but would probably only make it again with some major adaptations to the mix of veggies and using an herb other than dill in the dressing. (that's not necessarily the recipe's fault though--just turns out that this isn't enough to make me like radishes or cauliflower, or dill for that matter). EDIT: I had the salad again and I liked it better the second day, especially the dill in the dressing since it sat and melded more. Surprisingly good mixed with the dressing and packed for a work lunch. Still not enough to make me like radishes, though. (caroleena)
Sanctuary dressing
I didn't expect much out of this, as basically a pureed-tofu-dressing, but it called for vegetable broth powder, which I just so happened to have. I didn't expect much out of that other than salt and msg, but whoa, silken tofu and broth powder totally work together. It tasted like one of those sour-cream based vegetable dip things that have a million percent sodium and come in gallon tubs at costco. Anyway. A thick dressing, very good and "vegetabley" with the broth powder in there. (fb)
Love this dressing! I was never a big fan of non-vegan ranch dressing, but I thought that this was fantastic! The fresh dill tasted amazing in it...it totally didn't just taste like pureed tofu. Even my ranch obsessed sister thought it was good. She said quote "It doesn't taste like the brand I used, but it tastes ranch-like and good." And coming from her that means something! (dannibazaar)
I altered the recipe a bit, so it would be thicker, so I could use it as a dip instead of a dressing, but it turned out very well, and was very tasty. (disneyfav)
I made this to go on the Sanctuary Chef Salad. I dunno, I thought this tasted kinda weird. I must admit that I was never the biggest ranch dressing fan before anyway, so take what I say with a grain of salt  I followed as directed (I used 4 tsp of full-fat Vegenaise) and dried dill. I blanched the tofu, but it still tasted "beany" to me. It does thicken up considerably in the fridge. I wasn't crazy about it, and it was kind of a pain to make, so I won't be making it again. (lebkuchen)
This is totally what was missing from my taco salad the first time I made it. Addictively good--I'm a sucker for thick dressings. Used about 4 tsps of full-fat vegannaise. Used Gayelord Hauser's veggie broth powder--I imagine different powders would come out with different tastes. Couldn't find my garlic powder (found it later in my utility drawer?!?) so I used fresh garlic which I think even added to it.  I didn't have dill so I substituted basil--not the best substitution but it'll do.  I kind of want to find a great substitute for dill b/c i'm not a huge dill fan and don't usually have it in as a result. Oh, and I accidentally bought soft silken tofu instead and it turned out just fine anyway. (caroleena)
I wasn't a huge fan of this. I like it, but it's not my favorite ranch style. I halved it, but I think it was kinda plain. Probably does just depend on the broth. I seasoned it up a bit more, but wouldn't make again. (AC)
I just didn’t like this at all. I thought it tasted like mayonnaise. I actually threw it out, which I almost never do.  I used to like Ranch, and I just didn’t think this tasted like it. Yuck. (veganrun)
Quinoa salad with black beans and toasted cumin seeds
Also pretty simple, and could work as a salad or as a hot dish. The cumin seeds add something unique, and are worth the small amount of extra effort involved in toasting them (I almost burned them though!). I thought the amount of lime juice would be a lot, but it's not. This comes out pretty mildly flavored.  (fb)
It was okay... I got tired of it after a few bites though. (eldsjal)
this is a tasty salad.  it's very fresh and healthy tasting, and makes a good lunch, side dish, or a light dinner.  i did think it was a little on the boring side, but i wasn't expecting much so this didn't disappoint me. (thirteenblackbirds)
I think this is delicious. It exceeded my expectations. I added a bit more of everything, so the flavor was great. I also added some sliced black olives and fresh jalapeno (would do more jalapeno next time). I just ate it as is, since I'm out of greens. Really simple and fresh. (AC)
I've never used cumin seeds before this, and I think I might have toasted them for too long because the smoky cumin flavor was all KABAM about it. I used three smallish tomatoes and if I were to make this again I'd say go heavy on the tomatoes, because other wise this has a loot of quinoa. The strong cumin taste keeps me from wanting to eat more than a few bites of it so I've been using up the leftovers in other things that call for quinoa. Overall not that impressed. (sog)
I made this because I just happened to have cumin seeds.  It's a tasty little salad.  I used kale for my greens and diced red pepper instead of tomatoes, but otherwise followed the recipe.  I cooked the quinoa and beans ahead of time, so this was quick to make for a weeknight.  I wanted to bulk it up a little for dinner so I rubbed some (previously made) seitan strips with barbeque seasoning and baked them.  The flavor of the toasted cumin seeds permeated through the quinoa nicely and was really good combined with the barbeque seitan.  Yummy! (lotus)
Delicious...I cut from 1 cup of chopped scallions to about 1/3 cup but otherwise stuck tot he recipe.  The toasted cumin seeds really stood out and added a lot of flavor.  I've only used cumin seeds fried in oil, but the dry pan technique for toasting makes for a tasty way of doing it.  (I've done nuts this way too.) (tweety)
Pad Thai salad
I enjoyed this....kinda did taste like real pad thai!  I omitted the cilantro and added the Red Thai Tofu on the side....quick and easy. (erinmonster)
This was ok. It's interesting. I like the flavor, but it's not really something I would want again. The dressing smelled weird, but tasted better than I was expecting. I would definitely up the lime, sriracha, salt, and sugar probably. It's a neat salad for something different. I added black beans to bulk it up a bit. (AC)
I liked this a lot...a nice change from my usual balsamic vinegar salads. I think next time I'll play around with the salad components. (dannibazaar)
I never was a huge thai food fan so thought i'd give it a try. Boy have i been foolish, this was awesome! my omni mum and dad loved it too! (vanilladoe)
We really enjoyed this...with a few modifications, of course.  I used chopped kale instead of lettuce, omitted the onion (I don't love raw onion),and used cashews instead of peanuts.  I also just used regular hot sauce instead of sriracha.  I used a bit more lime than called for, but I agree with AC, the dressing smelled weird, but tasted good on the salad.  To make a full meal, I topped it with garlic mirin tofu.  We usually eat salad for dinner once a week and this recipe was a nice way to change up the usual. (lotus)
This was fine, but not my favorite.  I subbed green onion for the red onion but otherwise followed the recipe. The taste profile actually was very similar to pad thai, but it was just... too... healthy tasting! I found myself wanting a big side of tom kha soup (the coconut and lemongrass soup) or some rice noodles, but that would have defeated the purpose. I thought the sushi salad did a better job in the "recreate takeout into a salad" vein. I'd be interested in playing around with this recipe to add some brown rice noodles. Or, save it for the summer, when a light pad thai may be warranted. DH just proclaimed it "good," so that is a point in its favor. (caroleena)
Peanut lime dragon dressing
Very tasty over rice, but I'm not sure I'd want to use it on a salad because it's so runny.  The runniness also made a mess when I was combining everything in the food processor (leaking out of the lid!).  Next time, I'll reduce the amount of water or use a blender instead.  Had to sub peanut butter since my roasted peanuts had gone stale. (kristinv)
Works with the salad (with increased spice, salt and sugar), but not a favorite. The consistency is unique, but fine for the salad. I might have the leftovers with rice. It's definitely runny, and not really smooth. (AC)
Pretty limey, and thin. I get that it's thin because this is an appetite for reduction, but I think i'd just wind up using more dressing, idk. Anyway, this is definitely more on the end of 'salad dressing' of the peanut sauce spectrum. (fb)
I couldn’t get this smooth, so it was very watery.  My food processor is small so the liquid was running out of the top, and I didn’t blend it for long.  The flavor was good however, although I would try to use fresh lime juice to avoid the slightly tinny taste of bottled.  I want to try this again I just have to figure out how to make it more viscous. (conniex)
I reduced the water from 1/2 cup to 5 tablespoons, but it was still VERY watery and thin. Next time I'll use 3 tablespoons. I used Cholula instead of sricracha and I could barely taste it - next time I'll use something spicier. I made the dressing to put on the Peanut-Lime Tempeh Bowl. It tastes fine but would be better if it was a little thicker. (lebkuchen)
Really good in the quinoa bowl with basic baked tofu. (lubi)
what everyone else said. Thin, but appropriate for the salad. Part of me wanted to experiment with tamarind, but I held off this time. I thought it may have been just a bit too spicy for my taste, and might cut back just a bit on the siracha next time. (caroleena)
Warm mushroom salad with cranberries
delicious with the Creamy Horseradish Dressing, but it seems like way too much greens compared to the mushrooms and cranberries. I used less than the 16 ounces recommended and it still seemed like too much. I also used baby romaine instead of mache greens and baby bellas instead of chanterelles. Leftovers are AWESOME the next day!! I think the dressing flavors melded a bit overnight.  (lebkuchen)
Very enjoyable! I only had some romaine to use, so went with that (I know I couldn't find that special type of green, anyway). I used sliced portobellos for the mushrooms, as suggested. The creamy horseradish dressing is great, and really goes well with everything! Unique. (AC)
Yum! I did spring for the Mache (it was at my Trader Joe's) and for some shiitake muskrooms, and it was so good. Horseradish dressing was a perfect addition. I will say, though, that for a lot of recipes in this book I find the lettuce-to-other-stuff ratio to be way off. I used half of the recommended mache (8 ounces) and that was a perfect amount (in my opinion) against the cranberries, mushrooms, and dressing. I have this issue with several of the salads in the book, but given how light mache is it was especially an issue here. (caroleena)
I used 2 tablespoons of peanut butter instead of peanuts, used white onion instead of shallots and added a teaspoon or so of grated ginger. I liked this, but I agree with what everyone else said: It's too thin! But it was better after I'd mixed it with some quinoa and let it sit in the fridge for a couple of days. It was also a tad bit too limey, next time I'd use half orange juice and half lime or orange juice only. (eldsjal)
Creamy horseradish dressing
tasty dressing, but much too thick - more like a hummus in texture. I added a lot more water to get it into a more dressing-like consistency. Nice change from my standard dressings, though. (lebkuchen)
This dressing is delicious!  It is thick; the recipe produces more of a dip consistency.  However, I love it!  If you love horseradish you could add even more. (conniex)
Very tasty.  I didn't have white balsamic and used regular instead which gave it an ugly brown color, but the combination of spicy horseradish along with the tang of the vinegar was very good.  I served it on top of a baked potato. (Pic under the Speed Vegan thread). (tweety)
Great blend! Not too strong, everything balanced. It is definitely thick, especially after chilling, so I thinned it a tiny bit with water. I followed this recipe, even up to the white balsamic. This does seem like something I'd get tired of after a while, but great with the mushroom/cranberry salad. (AC)
A great taste, but I needed to add more water to even get it to mix properly. I didn't care to spring for the white balsamic (having already spent enough on mache and shiitakes!) but regular worked just fine for these purposes. (caroleena)
Cool slaw
This was also very addicting. I chopped my own cabbage and carrots. The dressing is really good. Great slaw. (AC)
I wasn't very impressed by this at first...if I had decided to review this right after we ate it, I probably wouldn't have been very nice....BUT, the next day, this was FANTASTIC!  I didn't let the cabbage wilt, which may have been my first mistake, but then we ate it right after I made it...didn't let it sit, which I 100% believe needs to happen for it to reach it's full potential.  I really like how it wasn't thick and creamy or overly sweet...it tasted like fancy, elite coleslaw, and I like that in my slaw. (erinmonster)
I agree... This is definitely addicting!  I also shredded my own cabbage and carrots (and some red cabbage, for good measure), and let it wilt before eating as suggested.  This tastes like cole slaw from days of yore, but lighter and healthier.  I will definitely make this again and again! (kindnesstoall)
Yum!!! I had to stop myself from eating all of this up myself. Just so good. I'm not sure what it is...but it's good. (dannibazaar)
I didn't like this, and I might just not like cole slaw. I think I'd like a vinegary dressing that softens up & flavors the cabbage more, because this was very much just like eating shredded, raw cabbage to me. (fb)
The best coleslaw ever! I think I didn't use enough of the coleslaw mix though, it became very watery after the cabbage had wilted. But the taste was perfect! (eldsjal)
When I saw reviews that said this was "addicting," I thought it was strange to think of COLE SLAW in such a manner. Chocolate, yes--but a salad? HELL YES. I agree. I couldn't keep my little fingers out of it as I was making it, and it was even 10x better the next day. I doubled the batch (sign of good faith on the 1st attempt!), and I am so glad I did. I shredded my own cabbage and carrots (used veggie peeler for carrots). I don't know what makes this so yummy. If I didn't make it myself I'd say crack. Whatever it is, give me more.  (veganrun)
I shredded my own cabbage, beets and carrots for this.  It was good, but not addicting to me.  I think the sauce was a bit too loose.  Maybe after it refrigerates overnight I'll like it more. (tweety)
OMG YUM. so could of easily eaten the lot, im so glad its healthier than you usual mayo sodden coleslaw, tastier too! I had it with buffalo tempeh, it combats the spicyness excellently! (vanilladoe)
I enjoyed this slaw, but I didn't love it.  I would prefer it a bit sweeter (double the agave to 2 teaspoons?), and a little less runny (reduce the amount of water in the dressing).  My hubby didn't care for it much, but I think that might have had more to do with the slaw mix I used which contained peppers, radishes, and jicama in addition to the ordinary cabbage and carrots usually found in cole slaw.  He's more of a traditionalist and was looking for a slaw more like mom's.  I might give this recipe another go with a few adjustments. (peaceablepalate)
I am no coleslaw connoisseur but to me, this tasted like a nice, slightly creamy, still vinegary (acidic) coleslaw. What a coleslaw should taste like but nothing extravagant. The real kicker, though, is that there is no added oil (fat comes from the cashews). That's where this slaw shines! (blinknoodle)
Easy and basic, but good and healthy. Definitely make the night before. Next time I might experiment with adding celery seed. (caroleena)
Wild rice salad with oranges and roasted beets
Delicious delicious delicious!  Can be served warm but cold leftovers are fantastic as well. (conniex)
I had to make a couple of substitutions - a brown and wild rice mix (instead of all wild rice) and baby spinach for the red leaf lettuce. I made it a few hours before I ate it. It is good but I'm curious to see if it tastes better tomorrow. I love beets, so there's no issue there. Hmmm.. (lebkuchen)
I liked this. I used a brown rice blend instead of wild rice, but I think wild rice would be better with its nutty taste. Orange and beets pair well and this worked well with the dressing. I would have maybe increased the number of oranges, but liked it as is. I plated each serving overtop 2 cups of mixed baby greens instead of the red lettuce. I only added the dressing once I served leftovers. I also wasn't sure why they suggested adding the beets as the last step, but quickly discovered it turned my rice red.  Anyways, tasty salad with all the components together. (blinknoodle)
I LOVE roasted beets.  I will make pretty much any recipe that calls for roasted beets.  This was a really tasty combination of savory and sweet.  I cooked the rice and beets and made the dressing ahead of time, so this was quick to put together for dinner.  The dressing was delicious.  I added a little bit of chili oil, extra ginger, braggs for the salt, and a combination of sweet chili sauce and plain hot sauce (we don't have sriracha).  Instead of lettuce, I used a combination of kale and beet greens.  For a one-bowl dinner, I baked some tempeh and tossed it in the salad.  Different and delicious! (lotus)
oh this was good! A good bit of prep work, what with the beets and wild rice. But the end result was worth it. (Yes, I sprung for the wild rice here. I'd love to find a less pricey substitute, though). Couldn't find currants so I bought craisins to sub... which I promptly forgot to put on the salad. (I've added them to the two servings' worth of leftovers...) (caroleena)
Orange sesame vinaigrette
I liked this a lot but used sesame oil instead of the toasted sesame oil recommended and next time would go the extra mile to get the depth of flavor from the toasted sesame oil. (conniex)
Toasted sesame oil is definitely essential, since it's one of the dominant flavors. This has a good flavor, (if you like sesame oil and orange), but it's nothing spectacular. I used it on steamed broccoli, as recommended. I would add more ginger and Sriracha if I ever made it again. It's very thin, since there's no thickening..which I guess if fine if you want a bunch of it left in a bowl. I guess I would make it for a special salad that needed something fruity and tangy and Asiany. (AC)
Tasty, but not really suitable for lettuce-type salads. I think it would go better in a grain-type salad, like quinoa or couscous or something. It needs to be thicker for lettuce, maybe with some silken tofu or mayo. Nice, sweet sesame flavor, but didn't suit my purposes.  (fb)
flavor was good but as others have said it is very thin. this didn't work that great on a salad. (thirteenblackbirds)
The only change I made was to use untoasted sesame oil, rather than toasted. I know Isa specifically says to use toasted sesame oil, but all I had was untoasted, so I used it anyway. She's right - it probably does make a big difference. I can see what she means when she says untoasted may fall "flat." It lacks some punch. So definitely try and use toasted! (lebkuchen)
This is a great dressing. Fresh orange juice is important for the lighter flavour..(blinknoodle)
Now this is tasty! Just as she says...it's fruity, toasty, spicy, and tangy. I used it on a bean and grain salad, and it was delish. (dannibazaar)
Nice vinegarette that I'm going to use on salads.  Very different and nice blend of flavors. (tweety)
what everyone else said. Delicious taste but so, so thin. I used it in the wild rice salad with oranges and beets and, while yummy, there was a big puddle in the bottom that was taking on the color of the beets (disaster waiting to happen?) (caroleena)
This was good, although I found it a little too runny. Since it was runny, I used it on a stir-fry, and this was fantastic! Great flavor in this dressing. (veganrun)
Caesar salad with eggplant bacon
This dressing and salad were pretty good, but not my favorite Caesar. I had a weird thing happen with the eggplant bacon, but it was probably just me. I had some pieces come out pretty tasty, but I had some really bitter ones. I would be open to trying it again.  (AC)
I didn't make the salad, just the "bacon". My eggplant slices didn't get very crispy, just more dehydrated and floppy. Some pieces seemed to be crisping up, but softened after dressing them with the soy sauce/liquid smoke. I like that flavor combo, but the way my eggplant came out didn't really speak of bacon in any way. I might have not sliced it thinly enough, I don't know. I found the coconut flake bacon from AVK was better for salad "bacon," and for lower calorie "bacon" there's always the TVP "bacon" bits. In other words, while the soy sauce + smoke flavor was enjoyable, I didn't think this was sufficiently bacony to justify the effort.  (fb)
I made this without the bacon and added other stuff to the salad (onions, chickpeas, and kale is all). I thought it was fantastic, and it tastes even better the next day! (dannibazaar)
Good, the eggplant bacon was too salty and too smoky for me, so maybe I'd tone it down w/ some water next time. Everything went together well. The dressing did taste a bit cashewy to me, so I added more lemon and capers. (nmpixie)
I made just the bacon, and not the whole caesar salad, but this is the one thing from the book I've tried that hasn't worked. It did have a bacony flavor, but my eggplant never got crispy. (disneyfav)
looooove this! This was so great. I kept it simple and made it with just the romaine lettuce, dressing, eggplant bacon, and a can of chickpeas. I think it would be great with some baked tofu on top of it. My bacon didn't come out crispy at all, but it was still tasty. However, the interesting thing is, I used over 1 pound of eggplant (rather than the 1/2 pound recommended) and even then, it's not like it makes a ton of eggplant. I think the salad is great on its own and doesn't even really need the bacon. Next time I'll probably add some sliced grape tomatoes. I love how easy the dressing is to make. Previously, I always made the raw Caesar dressing out of ED&BV, but I think this will be my go-to recipe now. (lebkuchen)
Like many others, I just couldn't get the eggplant crispy. I have made the bacon twice and the second time I sliced the eggplant thinner, but the crispy pieces were just paper-thin and a little burnt tasting. Bottom line for me: love the taste, but texture is lacking. Perhaps we don't always need crunchiness, though. Also, I added the baked tofu in with the salad to make it an entree. Very good all together. (caroleena)
The 'bacon' was so fucking good. Love love love. Looks like I'll be keeping eggplant stocked in my fridge at all times now. Overall, good salad. (sb)
I just made the bacon here, and the texture is super awesome. Since there aren't a lot of ingredients, make sure you're using good quality soy sauce and liquid smoke. I tried it once with a different brand of liquid smoke, and I thought it was gross. Made it again with my stand-by, and I thought it was awesome. The texture is fantastic--nice mix of chewy and crispy. Easy to make, too. (veganrun)
Caesar Chavez dressing
I'd want to try this again, as well. I can't really remember wasn't great about it, but it just wasn't up to the Vcon standard. (AC)
Fan-freaking-tastic! I love the brine-y-ness the capers give to it. I will be making this often. (dannibazaar)
The dressing did taste a bit cashewy to me, so I added more lemon and capers. (nmpixie)
Good dressing, but not recognizably "caesar dressing" to me. Tangy, lotsa capers.  (fb)
I made this to go on top of the Vegan Bowl. Due to low pantry supplies, I had to make a few substitutions, but it came out absolutely delicious and I'll probably make it this way again! I had to sub 1/2 clove chopped garlic for the shallot; 1 heaping TBS of sesame seeds for the tahini; and I only used about 1/4 cup of water (instead of 1/3 cup). Using less water made the dressing nice and thick, perfect for spooning on top of the bowl. I absolutely loved this dressing!! I've never made the one out of Veganomicon, but I thought this one was great. (lebkuchen)
I'm enjoying this. Apparently I can't tell the difference between tahini and tamari because I accidentally put in a tablespoon of the latter instead. I stirred in tahini when i realized my mistake (it was WAY too tart and brine-y without the tahini). I always associate grated cheese with caesar dressing, so I also added a little bit of nutritional yeast. (Not sure of the nutritional profile of vegan parmesean, but I think that could be a good little addition instead of the nooch.) Small change, but I wonder whether the capers would be better pulsed into the dressing as opposed to completely pulverized in the processing. (caroleena)
This was pretty good. I definitely prefer the caesar dressing in v-con, but it worked well for the salad. (sb)
Vietnamese rice noodle salad with grilled tofu
Liked the rice noodles, especially liked the tofu; overall success. Was eaten too quickly. (fb)
I just made this dressing for a salad with greens, carrot, and red pepper. I wanted to make a simple dressing, but was out of olive oil, so did this. Eh. Probably better on the salad recipe, but doesn't work well for a regular salad. I cut down on the water quite a bit, but it was still very watery. I used 1 tablespoons sriracha. Meh. (AC)
I made this because it seemed similar to a fantastic dish I had in a vietnamese restaurant in Berlin. It came quite close actually! I thought I hated mint, but it was really tasty in the peanut topping. Next time I'll make more of the topping! For the dressing I used maple syrup instead of agave and it worked just fine, I also replaced the green beans (I think?) with beans sprouts. Would probably not do that next time though. I fried my tofu in a pan until they got a little charred, instead of grilling. I think I'll make this again, and now I'm excited to try some more vietnamese food! (eldsjal)
Overall yum, but I found a couple of flavors in the salad a bit overpowering. Would make two changes in the future that are probably more reflective of my personal tastes than anything else--1) I would probably cut down on the chile-garlic sauce, as it was a bit too spicy for my taste; and 2) I would cut way down on red onion, or maybe sub green onion, but I'm not much of a raw-onion-in-salad type. (caroleena)
Excellent!  I  loved the dressing of chili sauce tempered with agave (I only had about 2 tablespoons and that seemed plenty), the dressing which is used for a marinade for the tofu was good.  I used regular green beans which I blanched, and I wasn't paying attention and my rice noodles turned to mush and threw it out and used soba noodles instead which was a good sub.  Finally, the garnish of mint, peanuts and lime zest was extremely good. (tweety)
this was so much better than I expected! It didn't sound like it would have a lot going on, but it was really tasty. My hubby loved it. I used Cholula Chili Garlic sauce, and I think it worked quite well - not too spicy for me. The grilled tofu was very good even without pressing or marinating it for long. I used the rice vermicelli noodles Isa calls for, but I wouldn't hesitate to make this again with a different type of noodle (even brown rice pasta would work). Very nice! (lebkuchen)
Catalan couscous salad with pears
a very tasty and fresh salad. I used mixed baby greens in place of the spinach. This is not as amazing as some of the other things in the book, but a great dish nonetheless. (thirteenblackbirds)
Very, very yummy, and with jarred red bell pepper so very easy. I kind of wish it had a protein with it but I can't think of what would work. With the couscous beans would be too starchy...(caroleena)
As I ate the leftovers I realized what I thought was missing: I really wish I had used a crispier pear in this. I used a very ripe, run of the mill pear (anjou?) and while the taste was good I thought that a crispier pear would have added texture. (caroleena)
This was very good.  It's silvered almonds, couscous, spinach, pears, and Romesco Dressing.  (tweety)
Romesco dressing
I really liked this. P liked it as well. I used onion for the shallot, and it smelled so good when I put it in the processor with the freshly toasted almonds. I followed the recipe, except used spicy brown mustard for dijon (1 teaspoon). I was afraid the texture would be too runny or off, but it was good. Went really well with a version of the trattoria salad. (AC)
A nice, interesting dressing - mainly almond and red bell pepper flavor. Definitely unique, and I'll probably make it again. very easy to put together if you get jarred roasted peppers. (fb)
very flavorful. i roasted my own bell pepper and it tasted great. (thirteenblackbirds)
this is seriously flavorful. I subbed red onion for the shallot. It tastes amazing, but unfortunately, something in it is giving me major acid reflux   Boo. For those of you who are not acid-reflux prone, it's a great dressing!! (lebkuchen)
Lots of flavor and a pretty color. Made it pretty much to a T with jarred red bell pepper. (caroleena)
This was pretty much life changing. I ate about half of the dressing before I ever even got to dinner. I was dipping veggies in it, and when I ran out of those I was scooping it out with my finger (I wasn’t feeding guests so this was totally okay!). LOVE THIS DRESSING. (veganrun)
Came out on the loose side but mixed very well with Catalan couscous salad with pears, but might be too thin for a regular salad dressing.  The combo of toasted almonds, roasted red pepper, and shallot was very good.  It had no oil and the fat was provided by the almonds so oil wasn't missed. (tweety)
Trattoria pasta salad with white beans
I made a version of this to go with the romesco dressing (which I thought was the dressing for this salad instead of the sundried tomato one). I used leftover ditalini pasta for the brown rice pasta, and did green onion for red. I thought it was good, a nice salad combo, and it went well with the dressing. I don't think I would make it again, because I got a bit tired of the flavor, but it was good. (AC)
Fairly simple dish to put together, nothing crazy going on, especially using jarred roasted peppers. I like the combination of ingredients here and am likely to use it again, except maybe using baby spinach instead of arugula (so bitter!). Apparently good hot too (J thought it was supposed to be heated...).  (fb)
I didn't finish my plate. It might have been have been okay without the fennel in the dressing. My dad liked it though, he had three servings of it (maybe he was just very hungry?). My mum thought it was a little bland. (eldsjal)
I followed the recipe pretty closely and I really liked it...especially before I added the arugula.  This was my first time having arugula and I'm not sure how I feel about it.  I would like to try the salad again with a different green...kale, perhaps?  Spinach would be good too. (lotus)
this came out even better than I'd hoped! My hubby, toddler son, and I all loved this. I couldn't believe my son ate so much of this! I made this in the morning and then let it sit all day in the fridge until dinner time. I'm sure that helped the flavors come together. I thought this was so, so delicious. I used a mix of brown rice rotini and brown rice penne, cannellini beans (instead of great northerns), and baby spinach (instead of arugula), but otherwise followed as directed. This is a great summer pasta salad! I think it would be great for a picnic or eating on-the-go. (lebkuchen)
SO good. I have another cookbook with a similar recipe that I loved, but it's neither vegan NOR reduction-friendly (calling for a good bit of grated cheese and putting mayonnaise in the dressing). This is exactly what I was looking for! I loved the arugula in it with the strong dressing (but then again, I've always loved arugula). I used whole wheat fusilli as my pasta and roasted my own peppers and left off the olives. (caroleena)
this was alright. It's a good pasta salad but forgettable, and I was disappointed since it has fancy ingredients. (thirteenblackbirds)
Very good.  This is a hearty dish that can be used as a meal, or alongside a burger for lunch or dinner.  My argula was on the bitter side, but after massaging in the dressing and sitting a while it's good.  The dressing is the sun-dried tomato-walnut dressing. (tweety)
Sun dried tomato walnut dressing
mildly sweet dressing that has that sort of "italian" taste from the fennel + tomato. I actually used oil-packed sun-dried tomatoes, so I used a bit more than directed because I figured the non-oil ones probably expand a little upon reconstitution. Anyway. I liked it this way, even though it was probably the extra greasy version. (fb)
This sounded so good, but I hated the fennel in this. Yuck. (eldsjal)
Delicious!  It's kinda thick, so I don't think I would use it on a green salad, but I really liked this with the Trattoria Pasta Salad. (lotus)
for once, I followed a recipe as directed - no changes!! And it certainly didn't need any changes. I thought this dressing was awesome. I do agree with a previous reviewer, though - it's great on the pasta salad, but probably wouldn't work on a green salad. The texture is a little too thick and chunky for a green salad. Don't fear the fennel seed - I thought it was a nice backdrop in the dressing and I didn't find it overwhelming at all. My thought is, if you like or don't mind the taste of fennel seed, you will have no issue with this dressing. (lebkuchen)
What everyone else said. This dressing is thick and I couldn't imagine putting it on a regular green salad, but it's great for a pasta salad with spicy arugula. It definitely has a strong fennel flavor so if you're not much for fennel you probably won't like this. On its own it reminded me of pasta sauce that had been cooked with sausage in it (and in fact, it makes me want to add fennel the next time i make a crock pot of tomato sauce.) I forgot the mustard but didn't really notice. (caroleena)
Thick, but tastes amazing. I threw it on a quinoa and veggie salad. Yummmmm. (veganrun)
liked it but wasn't crazy about it.  Not something I would make again. (thirteenblackbirds)
Delish.  I committed the ulimate low fat sin and used tomatoes in oil, but rinsed it and let it drain.  The other sin I committed was using brown mustard instead of dijon...*shudder*...but it was all I had.  Nonetheless this dressing was good.  I do think it's a bit loose to use on a salad, but it mixed quite well with the Trattoria pasta salad. (tweety)
Strawberry spinach salad
Delicious! Wasn't so sure how everyone would like this combo, but I think everyone liked it. I didn't use the sprouts, and added some halved red grapes and toasted sliced almonds on top. The dressing goes very well with this. I'd make this again. (AC)
another good salad.  I opted for the almonds and they were really good in this. I'm not crazy about raw spinach, so if I made this again I would probably used mixed greens. (thirteenblackbirds)
Good! Strawberry/spinach/almond salads are something I've had before but I think everyone oughta give it a try because it's a totally delicious flavor pairing if you like sweet summer salads. (sog)
Wonderful, but I kind of couldn't believe this warranted a cookbook entry! Maybe that is just because salads with fruits are standard in my house. I added pea shoots because that was the closest to something sprout-y that trader joes had that day. Not usually a sprouts fan but I did like how it lightened up the heavier spinach (caroleena)
Carrot ginger dressing
This was super flavorful, but something about the texture wasn't quite right with me. It wasn't quite creamy or smooth, something in between. The flavor was great and fresh. Used it on a bowl with rice and green beans. (AC)
Looking for a green bean recipe, I came across the suggestion to serve greenbeans with this dressing. Carrot and giner are a great combination, but something is off about this.  I think it's the vinegar.  Red wine vinegar doesn't go with lime and toasted sesame oil.  It would be better without the vingegar altogether or to eliminate the lime and sesame oil and use olive oil and red vinegar.  So this only get's a "meh" from me. (tweety)
I felt that this had too much lime. Also, it feels kind of weird as a salad dressing... It's like dressing lettuce with lettuce (using carrots to dress salad)... I dunno, but I just couldn't get behind it. (fb)
I'm glad I held off on a review until today. I made the dressing yesterday to go on a salad of baby spinach, orange pepper, cucumber, radish, celery, and quinoa. I made the dressing in the early afternoon and then ate the salad about 4 hours later. My first impression was not a good one - it was REALLY limey and the texture was a little unpleasant. I decided to try it again today for lunch and see if the taste had improved overnight. I'm happy to say, it really did. Yesterday, the flavors seemed so distinct - you could taste the lime, the sesame oil, and the red wine vinegar. Today, it all melded together and tasted MUCH better. The texture also improved a bit, although it's still thicker (almost like pureed butternut squash or something) than I would like. But I'd definitely recommend making this one the day before! (lebkuchen)

Totally stuffed sides
Caulipots
These were really yummy! I did decide to add a splash of almond milk rather than stock and I made the garlic version. I didn't even feel guilty eating them!  I am definitely making these for x-mas dinner. (dannibazaar)
This is nothing new, but they're good. Not sure I would eat it alone, but it was great with the Chickpea Piccata and would probably be fine with gravy. My 20-month-old daughter ate about 1/4 cup - which is alot for her. (hopfrog)
When these were fresh, it was like whoa, indistinguishable from mashed potatoes. But the leftovers tasted pretty strongly of cauliflower, which is weird. I guess it's one of those flavors that intensifies with time. That being said, overall good dish and just as heavy-feeling as mashed potatoes, but for fooling unsuspecting diners I'd only serve them fresh. (fb)
I didn't have high hopes for these, because I've never been pleased with mashed cauliflower, but these turned out pretty good. Simple to make. I didn't need much broth at all. The cauliflower still didn't get creamy, but much better than just cauliflower. I might try the variations, but I probably won't make this often. I had the opposite result of fb-mine were slightly cauliflowery fresh, but not really as much the next day. (AC)
These are so creamy! I made them with yukon gold potatoes and everyone commented on how they couldn't even tell there was cauliflower in them. (intheend)
I loved these. They were light and fluffy and I could taste the cauliflower in them but they were still mashed potatoey. My boyfriend apparently didn't taste the cauliflower though--which was great, I tricked him into eating cauliflower! (aggplanta)
I made the mistake of making the Ginger Mashed Sweet Potatoes and Apples before this one and was underwhelmed compared to it's sweet orange mashed cousin. This is still pretty good, I've made cauliflower/potato mashies before but always end up throwing away the leftovers because they make my fridge REEK and the whole kitchen smells when you reheat them (the cauliflower's doings). I'd say make these in a small batch for you or your guests to eat in one night. (sog)
I was a little skeptical of this based on my prior experience with mashed cauliflower, but pleasantly surprised. I subbed earth balance for the oil.  Oil in mashed potatoes (of any form) just didn't seem right to me, added some nutritional yeast and several cloves of garlic.  Served them with the Lentil Shepherd's Pie. (lotus)
The best. I will never make regular mashed potatoes again. (sb)
Chipotle caulipots

Garlic herb caulipots
I liked this best out of the variations I tried, since the sautéed garlic and herbs went well with both the potato and cauliflower flavors. I'd also try this variation for regular mashed potatoes. (fb)
Lemon dill caulipots
Pretty strong on the lemon! Good, but considering the lemon juice, I'm not sure how much of an impact the zest has.  (fb)
Cheezy 'pots
I didn't like this one as much. I don't think nutritional yeast is enough, alone, to make this taste cheesy. Maybe some lemon juice or a little miso. By itself, it just kind of tastes like weird potatoes.  (fb)
They were not that good… I don't make mashed potatoes often b/c I am lazy and just use instant mashed potatoes, but these are nothing compared to the mashed potatoes my mom made growing up.  I think the issue for us isn't the cauliflower but the fact that it's not creamy.  I might try it again sometime subbing margarine and soymilk for the olive oil and veg broth. (thirteenblackbirds)
Garden variety caulipots

Broccopots

Silky chickpea gravy
Love this! I've loved chickpea gravy ever since the VWAV punk rock gravy. This is really not that different. I didn't get mine very silky, because I had a (new) hand blender user error, but the taste was excellent. I might have used extra broth, because I didn't need to add any water. (AC)
Fantastic.  I used 1 cup water + ¼ cup red wine instead of veggie broth which gave it a bit of an Italian feel, but it’s so good.  I could put this on everything. (conniex)
tastes like gravy but doesn't. the herbs give it a real thanksgiving-y, gravy taste, and the texture is a little rough (so my immersion blender is no vitamix, ok). I think the chickpea flavor itself kinda makes it taste non-gravy (maybe something more neutral like cannelini would be more suitable). Anyway, it's not a bad thing, just not traditional gravy taste. (fb)
I hate sage, why didn't I think of that before I made this? Anyway, I might try this one again, hopefully it'll taste better without the sage. (eldsjal)
a thick tasty gravy. the flavor of it took a minute for me to get used to.  it says chickpea in the title, but i wasn't expecting such a strong bean flavor. i wouldn't serve this to company because it doesn't taste like your typical gravy (extremely bean-y), but we really enjoyed it and will make it again. (thirteenblackbirds)
this was really good, considering how easy it was to make! I followed as directed, but I did have to use a pinch of powdered sage in place of the dried rubbed sage. I also didn't end up adding any water, as I liked the thickness. It was more of a sauce than a pourable gravy for me, but that's quite alright. It was very tasty on the Gravy Bowl! (lebkuchen)
Made this on Thanksgiving and really liked it! It is definitely not "gravy" gravy, as it is thick and starch-y, but that's a good thing in my book. I could have left out the field roast and just scooped this on top of stuffing as the "protein" part of my dish. (And in fact, gravy + stuffing was at least one post-Thanksgiving leftovers dinner.) (caroleena)
Mashed yuca with cilantro and lime
YUCA. Yuca's kind of a pain what with the peeling, and chopping (tough!), and then you wind up still with some waxy skin, and then there's inevitably some fibrous core thing, and the cooked yuca itself is sticky, etc etc, but in the end it's a tasty, sticky, little sweet, lighter version of potato. The recipe itself is pretty simple, and tastes exactly as it sounds - lime & cilantro - and was perfect for J because he *loves* yuca. If it's not your thing it might need some sort of sauce on top, but is otherwise simple & healthful. (fb)
Not bad, but just o.k.  I don't have experience with yuca and this came out kind of gummy.  I don't know if that's how it is. (tweety)
OMG oven baked onion rings
Delicious! If you're wanting a greasy messy onion ring, this is not your recipe, but they are crispy and onion-y! I even used panko, and loved how they came out. Very simple. (AC)
Very good!  Make sure your bread crumbs are FINE or they won’t cover the rings as well.  Also, cracker, chip, or pretzel crumbs work. I found the easiest way to bread them is to dip them in the milk with one hand and use the other hand to throw breadcrumbs at the ring instead of dredging the ring, which clumps up the crumbs. Chop up the remaining onions fine and mix with leftover milk and bread crumbs.  Put in a small loaf pan or muffin tin and bake. Voila, a mini onion casserole! (conniex)
I made these last night to have with pizza for New Years Eve. Everyone liked them a lot - even my picky little sister. I used panko bread crumbs rather than whole wheat, so the coating didn't adhere very well. And...I only had to use one large onion rather than two as in the recipe. I will definitely make these again soon. (dannibazaar)
YEAH. I was afraid that the onion wouldn't truly cook through, but it did just fine. I also used regular white onions, versus the sweet onions suggested. I needed more panko as I went in order to use up the batter, so I'm not sure how much I ended up using total. The batter itself was a good consistency, staying on the whole ring and not dripping in the panko too much. Easy to eat! (fb)
these were perfect. time consuming but worth it if you've got the time. I used panko bread crumbs (needed more than amount stated) and one large onion was more than enough for the recipe.   (thirteenblackbirds)
My omni Mum and I made these together and we both loved them! We devoured the whole batch with about a pound of ketchup and called it "dinner". Super simple and fun to make, especially if you assign your Mum to task of chopping the onions, like I did. (veganlolita)
Even though I mucked this up, it came out great.  I used some bread to make my bread crumbs (as I usually do) but for whatever reason my breadcrumbs didn't come out fine - so I used big blobby bread crumbs....meaning that the onions didn't get coated too well.  BUT they came out lovely and crisp and yum and great!  Yeah! When I asked N what he thought of them he was like' eh, ok'...so then I said they weren't as good because the breadcrumbs came out too big...when he realised I'd made the onion rings he was much more impressed and said i should make them again. (shelloid)
Really good! A little bit of work to make them, but I was very pleased with the results. (disneyfav)
Seriously, OMG.  I was so skeptical of these.  I can't believe how crispy and flavorful they were.  I made homemade bread crumbs and I should've pulsed them longer in the processor, but they stuck to the batter just fine.  I definitely want to make these again. (lotus)
wow...AMAZING!! I have craved onion rings for so long, it's ridiculous. These were so easy to make. I used one large Vidalia onion and it was perfect for two hungry adults and one toddler (along with some sweet potato fries and tempeh wingz). Love these!! (lebkuchen)
Scallion potato pancakes
Pretty good, but wouldn't make again. I've never been a huge fan of potato pancakes. There wasn't a ton of flavor, but make sure you use a lot of scallions. (AC)
I've never had the unhealthy version that this imitates, but it was good. Tastes pretty much as it sounds, green onion + delicious yukon potatoes. the coating didn't brown much despite me spraying oil on it. I don't think it really needs the coating, actually. These kind of reminded me of Japanese croquettes, except more savory and no sosu.  (fb)
Ginger mashed sweet potatoes and apples
Sweet with a hint of spice; the ginger isn't that strong though. A little bit tangy. (fb)
I loved these...they were almost like dessert!! I left mine kind of chunky because I like it that way. They took longer to cook than the directions stated, though. (dannibazaar)
I liked this...as dessert. It was too sweet to eat with dinner and I didn't even add any agave. I used Fuji apples and they must have been super sweet or something.  I'll definitely eat this for dessert for the rest of the week! My husband said it reminded him of pumpkin pie.   Oh, and I had sweet potatoes roasting anyway for my daughter and for the sweet potato biscuits I'm going to try later this week....so I just used roasted potatoes instead of steaming them - alot less work because I didn't have to chop or peel while still raw or watch a pot continuously. Maybe roasting makes the sweet potatoes a little sweeter too. (hopfrog)
I'm always looking for ways to like sweet potato, and I do like this! I followed the recipe (peeled and everything), tasted, and then added more cinnamon and just about 1 tsp agave. I think I had a tiny bit of water leftover, because mine seem a bit too thin. It seems like a flavor that I'll easily get tired of, but I did at least enjoy it. (AC)
Didn't like these for dinner, they were just way too sweet for me. (intheend)
I used 2 and a half Gala apples and 4 sweet potatoes.  I peeled and diced them and put them in my steamer for about 30 minutes, added the grated ginger, cinnamon, salt and agave and blended with a hand mixer and adjusted the spices.  I really liked it!  I had been craving sweet potatoes! (stacydan)
I LOVED this. I used two green apples, two big-ish sweet pots, no agave, a liberal sprinkling of black pepper. SO good with Hottie Black-eye peas and greens.. double up on the greens or something chewy so you can savor the whole meal for longer. yum yum yum. (sog)
Good, but I wasn’t blown away. My omni mom really liked these, but she loves sweet potatoes. I liked sneaking the apple in there for a little depth of flavor. I’ve only made it once--it doesn’t really stick in my mind as something I think of going back and having again. (veganrun)
Brussels sprout potato hash
So, it definitely does not take 30 minutes for this to cook. I kinda burnt it. Admittedly, I didn't stir it enough. But still, the potato had definitely cooked through by 15-20 minutes. Despite its burntness, I enjoyed it. Nice to know brussel sprouts don't have to be roasted at a billion degrees to be edible. (fb)
Can't believe I forgot to review this one. It was up there with my favorites. I made it a couple times during testing. I even made it during the summer heat! I used a cast iron, so it got all crispy and stuck on the bottom (in a good way), but I didn't have any problems with burning. I obviously followed the directions exactly, for the test. I think the stirring/flipping is key to get everything crispy. Excellent with chickpea gravy. (AC)
very good!  but I love me some brussels!!  I burnt them a little and used hella amounts of oil to keep them from sticking, defeating the purpose of the entire book, but whatever...I realized I was out of thyme after I started cooking, so I used herbs de provence since I had never used it before and wanted to see what it was all about....I liked my spice substitution a great deal.  I topped with a cheezy sauce - I didn't put a lot of effort into it, so it was just alright - I bet it would be better with the chickpea gravy. (erinmonster)
Polenta stuffing
Good, but not great. My polenta was homemade, and I think it just wasn't quite firm enough. When I sauteed it, it ended up getting mushy. However, the bits that did crisp up were awesome, so I think the fault lies in my polenta here. If you're thinking of making homemade, 1 cup of dried polenta gave me enough to make this recipe. I thought the finished product was a bit lacking, so I tossed in some walnuts to complete the "Thanksgiving stuffing" feeling--cranberries would be pretty tasty too. I'd probably make this again, as I'm always looking for new ways to eat polenta. (veganrun)
Interesting. I was skeptical of the cooking time for the polenta, but nothing burned or dried out. It feels more like a "scramble" than stuffing. I like polenta, and I like the spices, so I liked this. I ate it with some tomato sauce, and it was extra tasty. A simple dish. (fb)
Cranberry cashew biryani
Nothing too adventurous, but good.  (fb)
Good. I usually add much less salt than most recipes call for, but felt this needed a bit more. Thought it tasted best as leftovers.  My daughter really liked this rice, so I'll be making it again soon. (hopfrog)
solid recipe. i made it with raisins. delicious with the vegetable korma.  (thirteenblackbirds)
I made this with quinoa, as I was very short on time, and it was absolutely delicious! Also, I only have pre-ground spices, so I subbed in the cumin and mustard 1:1, and this was still delicious. I only needed to toast them for 20 seconds or so in the pan. Also, I don't have roasted cashews, so I put some raw cashews in the toaster oven at 350* and they toasted up in about 5 or 6 minutes. I will definitely make this again (want to try with rice!), however, I guess we are not "reducing" in my house, and I am going to need to double this if we're going to have leftovers for lunch! We only got 2 servings out of this. Oops! (veganrun)
Enjoyed this. I subbed ground cumin for the cumin seeds and sauteed it in with the garlic. Also subbed a dollop of prepared mustard  for turmeric and mustard seed (don't judge...), and chopped raw cashews for the roasted cashews since that's what I had. A nice side dish. Hubby really liked it. (caroleena)
I really enjoyed this. I think it has a nice, balanced flavor. Flavorful, but still mild enough to blend with other things. P doesn't like dried cranberries (I give up on those!), but I enjoyed it all. I guess I should mention that I used white basmati, as I don't much like brown rice! I just cooked it for the 20 minutes, or whatever.  (AC)
this is a great accompaniment to the Eggplant Chickpea Curry. I used raw cashews and thought they worked just fine. It's pretty easy to make and it has a nice combination of flavors and textures. (lebkuchen)
Scarlet barley
Loved this.  Quick and easy to make, and a good break from the routine of pasta and rice that I usually find myself eating a lot of.  For the 2nd serving I served the mushroom dish on top and they were pretty good together (as she suggests).  (tweety)
I served the paprikas dish over this. I had to make a few substitutions, but they all worked really well! I had to add a lot more water - the dish calls for 2 1/2 cups broth, but I ended up adding another 1 1/2 cups of water too! I have a gas stove so I tend to need more liquids when I cook grains. I also didn't have a beet, so I substituted some grated red cabbage, and it worked beautifully! Similar taste and color to the beets, I think. Very good, even my toddler ate it! (lebkuchen)
I had extra beet from my CSA share, so I made this.  If I liked beets more, I would have liked this as well. However, it gave me a lot of good ideas for using barley in the future! Also needed an extra cup or so of broth, but I used hulled barley instead of pearl barley too, thought it was that. (katequeenofsprouts)
Absolutely fantastic. This has such an earthy flavor to it, and the barley just pops when you’re chewing it. The dish is just too beautiful. I never really know what to do with beets (or sometimes barley), so I love this idea. (veganrun)
Unfried fried rice
this was my first 'fried' rice attempt and I quite enjoyed it.  I think I added a bit too much soy sauce and added too much water to my rice because it never really dried out like I think it should have, but that was my fault...I still liked it....we had it with spring rolls - yum! (erinmonster)
Very quick, yummy, and easy. A great way to use up leftover rice and an overabundance of vegetables. I added in broccoli, carrots, mushrooms, bamboo shoots...good stuff. (dannibazaar)
Meh.  There was something about this that I didn't care for.  I think maybe the ginger?  Even though I love ginger, I guess I don't think it belongs in fried rice?  I would make this again for a side dish, but I was a little disappointed in the lack of flavor...  Other fried rices I've made in the past are cooked with broth, and I didn't think to do that this time & the directions didn't suggest it.  I will do that next time, and I think that will add a necessary depth of flavor. (JessaCita)
Good, but there’s not really anything in this that blew me away as being novel or a twist. But, a good stand-by and a great way to use up leftover rice the next day. (veganrun)
Very good way to reduce the fat and still get that Asian flavor, although there is nothing really unique about this recipe.  (tweety)
Broccoli

Zucchini

Carrot
Made this again with the added carrot. Still my favorite fried rice method (cooling on the pan). So versatile. Carrot and peas are great, but the steaming for the carrot is unnecessary. I just sauteed it with the onion. If you find that your rice is still a little moist after drying and cooking, let it sit out for a while in the pan. (AC)
Frozen peas
Ok, so I didn't follow the recipe exactly, but I ended up with the best fried rice I've ever made, and one of the best ever! I love love the method of cooking the rice fresh, and spreading on a pan. I've tried making fried rice with fresh cooked rice, cooled rice, refrigerated rice, leftover rice..and it was just never right. This way, the rice cools and dries. I used white basmati, which might be key. I stuck with most of the ingredient quantities, but added some red pepper flakes, garlic powder, ginger powder, and a little olive oil with the sesame. It was so good. Dry, flavorful, semi crispy, spicy...mmmm. Will make variations! (AC)
Pretty regular? I think my regular recipe is fairly similar, actually, except no ginger and white rice instead of brown. Which is funny because the preamble mentions that fried rice is fried and this is sautéed for healthierness, but it seems like non-fastfood fried rice is stir fried with little oil anyway. It's just one of that's healthier than its "fried" name (like refried beans)/rant so this was good, and because brown rice is a bit drier I was able to make this pretty much from fresh rice rather than waiting a day for it to dry out.  (fb)
Snow peas

Bhutanese pineapple rice
First, I am proud that I got red rice... at the 99 cent store. YEAH. Also, pineapple is an excellent idea in rice, which makes this dish a little sweet/tangy. I don't think you really need red rice for this; brown rice would work just as well as a chewier/firm rice. (fb)
I didn't have "Bhutanese red rice, but did have a Jasmine red rice from Thailand which I would guess is the same thing.  My first reaction on eating this was "huh?  meh", but as I ate it along with the meal, I decided it was actually pretty good.  Olive oil seemed wrong for this dish and I subbed grapeseed oil, and I didn't add the agave. (tweety)
DH has a thing for fruits in main course dishes (see: last week's butternut-coconut rice), so pineapple rice was a must-make. It didn't disappoint! I used red long-grain rice (thai) for the bhutanese rice. Also, I used up the last of my red curry on the red thai tofu, so I just added the juice of about 1/2 lime instead. (Then on my portion I poured some of the curry mixture from the tofu that had formed a puddle on the bottom of the bowl. It's subtle, but that allows for the sweetness to come through, I think. I will say, though, that this is the second rice recipe in a row I've made where I found myself wishing i had made it with white jasmine rice. That's always what I think of with thai dishes. (caroleena)
I used crushed pineapple in this recipe because I'm lazy and didn't feeling like dicing it.  I liked the tanginess of the pineapple in this dish.  Overall, the dish did not stand out particularly as anything special or unique, but as a previous poster wrote, it kind of grows on you the more you eat it.  I have other rice recipes I would probably go to before this one, but I thought it was a decent dish. (peaceablepalate)
Sauteed kasha and mushrooms with dill
I wasn't expecting much, but I really liked this! I used more onions and used the boil-in-a-bag kasha (1 packet for half the recipe). Easy and tasty! (blinknoodle)
This was very similar to the varnishkes that I made for the challenge instead of pasta she uses mushrooms and adds dill.  Not bad, but I really don't like kasha I've decided. I forgot to buy dill and added some dry to the kasha to simmer, and I cut from one pound of mushrooms to 8 oz. and that was plenty. I used baby bella instead of cremini. (tweety)
Quinoa puttanesca
even better than I'd hoped for! Completely pantry-friendly (no fresh stuff needed, except garlic!), quick, easy, hearty, delicious. Served with some frozen spinach for a completely quick and lazy meal. I love how it is super saucy - tons of sauce here, just like I like it! The tarragon in the sauce adds an unexpected flavor, but it's nice. (lebkuchen)
I liked this! What with all the capers and olives (+I used green olives for the olives), the tomato sauce was very strongly flavored, and I probably could have doubled the quinoa. Nice to have an alternative to regular ole pasta. (fb)
I had 2 servings of this...  it was just too good for the one (vanilladoe)
We didn't care much for this. It might just be that I don't like puttanesca, as I thought there were too many capers. My husband liked it more than I did but would have preferred it with pasta rather than quinoa. (thirteenblackbirds)
Exceeded my expectations! I haven't had quinoa in a while, because the store didn't have it for some reason, but they now have it in the tiny bulk section; yay! I loved the quinoa with this, which I wasn't sure I would. I always love puttanesca. I used mostly kalamata, but a few green olives as well, and I loved the mixture. Super fast. I've decided I will always use (good) canned whole tomatoes instead of crushed because it's so fun to squish those suckers. Will make again!! (AC)
I noticed the capers in AC's pic above, and remembered that yesterday I found two open jars of capers in my fridge, and her rave review inspired me to look it up.  I was pleased I had enough capers, and shocked that she calls for a whopping 1/2 cup.  It works for me and was quite good.  I'm not as gaga over it as AC, but it still was delish.  I needed to use up some fresh tomatoes that were very ripe so I chopped up two and sauted in the white wine for a bit and then proceeded with the recipe.  Instead of crushed red peppers I used some Scott Bonnet pepper for heat, as I got a supply of these to use up. (tweety)
Soft broccoli polenta
For this I used normal cornmeal, water instead of veggie broth, and added a bit of nutritional yeast and parsley.  It’s rather bland on its own, but not in a bad way.  It was fantastic with the Chickpea Picatta. I bet you could do a bunch of variations on this.  Also, I didn’t stir nearly as much as I was supposed to, and it turned out perfectly fine. Also, the recipe says boil water, but the ingredients say veggie broth… oh well, take your pick I suppose! (conniex)
Good! I mean, it's polenta. How could it be bad? It's nothing amazingly spectacular and different, but a good solid polenta recipe. (dannibazaar)
Exceeded expectations. I've never loved/been drawn to polenta, but we both really liked this. I used broth, and also added a hefty bit of nooch (highly recommend for a yummy cheezy broccoli flavor), but followed the recipe. No complaints. I used polenta cornmeal, and it worked excellently. Very warming and comforting with great flavor (use the broth and nooch!). Was great with chickpea piccata.  (AC)
I don't know why I've had this book for over a year now and only just made this for the first time. Wow. It's so good! It's perfect as-is and I wouldn't change a thing. I kept eating out of the pan, waiting for my hubby to get home from work, and I damn near ate half the pot (lebkuchen)
Good...simply polenta and broccoli cooked in broth (I used homemade veggie stock).  Mine was done in 10 minutes and I put it in a pie pan to firm up because I didn't want it soft.  I topped it with marinara. (tweety)
Ethiopian millet
Also too spicy for me, but bland at the same time (even though the seasonings were essentially the same as the mushroom tibs, which I enjoyed. Maybe there wasn't enough for the quantity of millet. Or maybe it was because the mushrooms used tomato paste and the millet used fresh tomatoes. I don't know). I usually enjoy millet either mashed, blended into something, or for breakfast....here it wasn't toothsome or mushy, it was just there with no textural identity, which is important for the food that makes up the bulk of the dish (that makes no sense, I know). Probably won't make this one again as I didn't enjoy the bland flavor or texture and don't think it has enough promise to be something we'd enjoy in the future, even with tinkering.  (hopfrog)
This had too concentrated of a flavor for me. I like spicy things, but this was too much spice for me in general (maybe that's how Ethiopian stuff generally is?). I added some leftover coconut milk to tone it down, which only went so far.  (fb)
We both liked this! I was SURE the recipe had 1-2 green peppers in it, but there are none! I had purchased them, so I used 1 in it. I think it's a great addition (maybe not authentic?). I used an easier method, and just sauteed everything in the pot, then added the millet, then water. The only thing I added at the end were the tomatoes. I didn't have cardamom. I was maybe a bit scant on the spices, so maybe that was better. The texture looked mushy, so I was afraid I wouldn't like it..but it was good. Still a little chewy. Done, but with some texture. This went really well with some chana masala. I think mine took longer to cook/absorb, and I didn't need any vegetable broth. (AC)
Very good. I had just bought some millet just to have in the pantry when AC posted her review above.  Mine came out very gummy and sticky.  I followed her instructions, including the rinsing, and probably should have read the package to see what instructions it had.  That aside, this was a very tasty dish. (tweety)
I made this to go along with the Mushroom Tibs and Ye'abesha Gomen. I didn't want it to be too spicy, so I subbed chili powder for the red pepper flakes and reduced the curry powder from 2 tsp to 1.5 tsp. This was pretty easy to make, with two caveats: one, if I had "mise-en-place'd" this dish, it would have gone a LOT faster; and two, you have to cook the millet in one pan and then cook it with spices in a large skillet. If you're also making the tibs and gomen (which also requires multiple pots/skillets), you end up with a lot of dirty dishes and not a lot of free space on your stove and counter, just FYI! But I thought this tasted very good with my spice adjustments - still plenty flavorful. I could not believe that my millet-hating 2-year-old ate a TON of this. No joke!!! (lebkuchen)
I don't know how Ethiopian it is, but I don't really like millet, so I used quinoa instead.  Aside from that, I followed the recipe and it turned out nicely.  I served it with Ye'abesha Gomen and Red Lentil Puree. (lotus)
Subbed quinoa for the millet and it was fine, nothing to wet myself over, but not bad. (amymylove)
Butternut coconut rice
Loved this so much that I don't even know if I can make it again. I ate so much of it! It's so creamy, and tasty. I think this is the only way I really like butternut squash. Delicious. (AC)
ok, so I strayed slightly from the recipe because I realized that my squash had gone bad and all I had was a sweet potato, but I thought that was a fair substitution....and it was!  OMG this was awesome!!!  We ate the entire thing (we definitely do not have an appetite for reduction)!!  I think I might try to add some tofu to it next time and make it a complete meal - oh, and maybe I should try it with a butternut squash too. (erinmonster)
I am not sure how I kept these three things apart so long. Ok, I've had coconut rice, but butternut + coconut and butternut+coconut+rice is a force to be reckoned with. Sweet and creamy, rice deliciousness. (fb)
I didn't love this.  The coconut flavor didn't really come through, and the prominent flavor was the sauteed shallots.  I'll probably make this again, with some tweaking, as I love the individual components. (kindnesstoall)
I have had my eye on this recipe since I got this book. I can't believe I waited so long to make this! It was so delicious! I love the combo of coconut milk and sweet butternut squash. I kind of figured I would love this considering I LOVE squash. I used white basmati rather than brown because it was all I had. (dannibazaar)
Very very good.  The first night I had it I felt like it was missing some flavor, but when I re-warmed it after a night in the fridge it was heavenly.   I also used some sweet potato and some squash, and I highly recommend the toasted coconut.  This goes nicely with anything that’s spicy.  (conniex)
For each cookbook I buy, I usually find at least one recipe that makes me think "Yes, this cookbook was worth the money." Usually it's using an ingredient in a novel way, utilizing common items and easy to make. For AFR, this is that recipe. I told Z that I was considering murdering him so I could take his portion. Make this. (veganrun)
Absolutely wonderful. I used brown rice (not basmati), omitted the lime zest, used cayenne instead of red pepper flakes (1/2 tsp instead of 1/4), substituted white onion for the shallots and added 1 tsp toasted sesame oil with the lime juice before serving. I also added a few generous pinches of garam masala and a bit of nutmeg. I REALLY recommend the garam masala in this, people! It was great. Mixed with chickpeas and green peas, this made a very comforting and delicious dinner. The leftovers in the fridge are calling my name! (eldsjal)
I was pondering the butternut squash I had bought the other day and was pleased to read the review from Eldsjäl above and decided to try it.  I too thought it was a wonderful dish.  I substituted red onion for the shallots, doubled the crushed red pepper, I had only a 6 oz. can of full fat cocnut milk instead of 3/4th a cup and that was plenty.  I completely omitted the vegetable broth, not seeing the point in that since I liked the thick consistency I had.  I took Eldsjäl's advice about the garam marsala and liked that.  I also followed the tip and added some toasted coconut and loved that. (tweety)
Good. I don't think I'm as over the moon about it as some of the other reviewers are, but it was good. Hubby liked it which is always a plus. I used whatever brown rice was in my canister (which means it was either long-grain or basmati, I don't remember), and kept thinking as I was eating it that it would have been even better with jasmine instead. I wish I had read the review recommending garam masala because I think something like that may have added some spice or something. I just used one lime and didn't measure, so perhaps more lime may have helped too. I do think, however, that this is one of those dishes where the leftovers will be even better. (caroleena)
this was pretty good, but I'm not as crazy about it as others. I think it was missing some "wow" factor to take it over the top. It actually reminded me a bit of risotto, so I might try playing around with using white wine and more broth and making it more savory (lebkuchen)
Eggplant kibbeh
this was good.  I used an eggplant that I had roasted in the oven (cut lengthwise and brushed with olive oil) and I omitted the mint (b/c i don't like it). It probably could have used a little more flavor because of that, but I liked this and I've never cooked with bulgur before.  I probably won't make this again but I liked trying it.  (thirteenblackbirds)
Tamarind quinoa
Tastyyyyyy tamarind + coconut + quinoa. It wound up a little liquidy (I don't know if that's how it's supposed to be), but that was fine. A mellow flavor, good by itself or to accompany other dishes.  (fb)
Just o.k. Not bad, but just o.k.  I wanted this to be amazing but it didn't come together in a tasty fashion for me.  The consistency that I came out with is slightly on the gummy chewy side which I didn't like.  I like quinoa that's more fluffy. (tweety)
File this one under "better the next day." My first reaction when I tasted it on the first day was that it just tasted... flat, or something. Which is odd, because it has yummy tamarind in it. I added a little lime and agave and that helped brighten things up a bit. It did help. But, I had the leftovers for dinner the next night and everything settled much better. I found the coriander a bit overpowering in this, but it was my first time using whole coriander and i think I just need a better strategy for crushing it. (caroleena)
my hubby, son, and I all liked this very much. I didn't make any changes to the recipe, and I thought it was quite good. I found the overall flavor to be very even (it wasn't too sour/spicy/bland/whatever). I served it alongside the Curried Chickpeas and Greens and they paired well together. I'd definitely make this again. Actually, come to think of it, I had to use about 3/4 cup quinoa and 1/4 cup millet because I ran out of quinoa, but there was no problem whatsoever with this sub. (lebkuchen)

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Rub your tummy veggies
Steaming
Asparagus with sanctuary dressing

Broccoli with orange sesame vinaigrette
Good flavor, but the vinaigrette is very runny to have over broccoli. Definitely needs a bowl, and you would still have a lot left in the bowl. Nice combo. (AC)
Brussels sprouts with easy breezy cheezy sauce

Carrots with roasted red pepper and kalamata hummus

Cauliflower with caesar chavez dressing

Green beans with carrot ginger dressing

Kale with balsamic vinaigrette

Zucchini and yellow squash with red velvet mole

Artichokes with green goddess garlic dressing

Garlicky mushrooms and kale
very good, and I did feel very healthy eating it.  I added a bunch of red pepper flakes too....served with a baked potato. (erinmonster)
It was ok. Added red pepper flakes and it was better. I cooked longer than the kale's 10 minutes but it still wasn't tender. Maybe if I covered it while it cooked?  (digifoo)
I grated my garlic in because minced garlic never seems to mix in well with kale. I was expecting to just be meh about it, since I've had similar things, but it was good. I also added lots of red pepper flakes (a bit too much). I liked it. I recommend grating the garlic. (AC)
Let's review: garlic, mushrooms, and kale. All delicious. There's no way this could be less than awesome. And it didn't disappoint. I think the red pepper flake idea is a good one. Other than that, my only complaint is that I should have doubled the recipe. Perfecto. (veganrun)
Jerk asparagus
This was good, but I prefer plain old roasted asparagus. I always like roasting better, but this has pretty good flavor. (AC)
we liked this but not enough to make it again (thirteenblackbirds)
Very good.  Jerk can be a pain to make, but I like her simple use of garlic and ginger along with other spices to create a nice jerk flavor that goes well with the asparagus. (tweety)
Exactly what AC said. (veganrun)
Shaved brussels sprouts
Acceptable brussel sprout dish in that this is edible. No, really, brussel sprouts are fine but not my favorite veg. This was good, and I didn't think the texture was so different from, for instance, roasted brussel sprouts. But it's not so difficult to slice these thinly, so it's a toss-up of which way is better to prepare... here, it would be easier to flavor the sprouts as you go so it might be a more acceptable method for a vegetable-hater. (fb)
Very good (and very garlicky).  Cook them nice and long so they caramelize and crisp. (conniex)
I love sprouts, so this was good for me. P also loves brussels, even though he hates cabbage. It's a lightly flavored dish, but tasty. I took the suggestion from the pasta section, and mixed it with some pasta. I also added some white beans, which P said were essential. Very good and filling meal. Very good. I would make this over roasted brussels for a lighter meal. (AC)
Ok so slicing up the brussel sprouts definitely takes some time and then you have to slice the garlic. But this was so tasty, I'm glad I tried it! I wouldn't go through the hassle of doing this again though. (intheend)
Very good.  She's right it does take a bit of time to shave the brussel sprouts, but this is a good way to enjoy them.  I really had to stop myself from adding more oil as she uses only a teaspoon, or some liquid during the sauteeing because I thought it would be too dry, but I think that's her point...low fat and dry.  (tweety)
Pineapple collards
Really liked these! I just need to get some pineapple, and I have a bunch of collards waiting for more. It's kinda hard to get everything mixed together well, but the flavor is great. (AC)
Good idea, mixing one of the tastiest fruits with... greens. Good, but the collards still taste a bit bitter despite the pineapple. (fb)
Almost meh...nothing exciting.  Didn't come together well for me and like another reviewer stated and I agree,  this method didn't seem to deal with the bitterness of the collards.  I will give her an A plus for originality. (tweety)
Creamed corn
This did not work for me. I don't know what happened, but the texture was awful. (AC)
I thought this was fine, but then it's so much easier just to buy a can of the cheap, sugary stuff. Hmm. (fb)
Mushroom tibs
I'm a spice wimp, so I cut the cayenne in half and it was still too spicy for me . Next time (and there will be a next time) I'll eliminate it. I can tell that I will love this dish without the spiciness in the way because the mushrooms were just so juicy and the seasoning (other than the spiciness) was perfect in type and amount. (hopfrog)
This really isn't the most attractive/pretty to look at dish, but it lack in looks, it makes up for in flavor. I left out the cayenne because I'm a spice wimp. Only set me back about 20 minutes to make, start to finish. Yay! (veganlolita)
Good! I used all the cayenne, but left out the cardamom. I also scaled back a bit on the thyme. I didn't think they were too spicy at all, and the flavors worked really well together. I love the texture of the mushrooms. I'd make these again. (AC)
I made this to go along with the Ethiopian Millet and Ye'abesha Gomen. I didn't want this to be too spicy, so I subbed chili powder for the cayenne and reduced the curry powder from 2 tsp to 1.5 tsp. I also subbed ketchup for the tomato paste, since I can't have tomato paste. This dish was really easy to make, and my only note is that it would be helpful to mise-en-place this dish as well so that everything goes more quickly. The mushrooms were tasty and still had a kick from the chili powder and curry powder. They also had a nice toothsome texture. (lebkuchen)
I made these for my daughter tonight and she loved them.  She kindly allowed me to have one bite.  Great spicy flavor and so easy to prepare. (storm)
yum! this is now one of my favorite ways to prepare mushrooms. I really only made them because I had an 8 oz carton of mushrooms in my fridge on the brink of going bad, so I cut the spices/liquids in half and cooked them for about 8 minutes, tossed, and returned them to the oven for another 2 mins. The spices seemed a little too gritty and concentrated for me so next time I make these I'll use the full 16 oz of shrooms and maybe reduce the cardamom and cloves a bit. But overall very lovely! (sog)
These were okay, I guess, but I love mushrooms so much that I felt their natural flavor was kind of masked. I think I prefer my shrooms simple, with garlic and olive oil. These did go beautifully with the Yeabesha Gomen. (veganrun)
Overly spiced in my opinion, if I wanted to eat spices I wouldn't bother adding and wasting shrooms. (amymylove)
Braised cabbage with seitan
Yum!  Very simple, but delicious!  I love cabbage though, so you can't really do anything wrong with it....served it over the Caulipots, then mixed it all up. (erinmonster)
Good. I always go one way or the other on cabbage dishes, and this is one that I liked. The cabbage gets well-cooked and adequately seasoned, and for the seitan I used sliced "beef balls" from May Wah. (fb)
This is really tasty! I've made sweeter braised cabbage (2 hours of cooking time, though), so this was a quick way to get a meal to the table since it only took 15 minutes of stovetop braising. I used the chorizo seitan sausages from Viva Vegan, and this was a nicely spiced dish. Quick, tasty and healthy. Yum! (blinknoodle)
quick and very good. i will make this again. (thirteenblackbirds)
I'm not really sure what I was thinking making this tonight (with a heat index in the 100s). But I was in my new Trader Joe's when beef-flavored seitan caught my eye, and I remember this getting very good reviews. I concur--this was excellent-- and I look forward to making it again in the WINTER. At least it gave me an opportunity to finish off some cabbage that's been in my fridge and staring me in the face for way too long. (caroleena)
Very good.  This is one of those dishes that isn't very complicated...cabbage, seitan, broth, thyme, crushed red pepper and garlic.  At first bite it didn't "wow" me, but as I continued to eat, I found myself liking it more and more.  I cut back on the cooking time some to keep the cabbage on the crunchy side and doubled the amount of crushed red pepper.  I used a mock sausage seitan recipe from La Dolche Vegan, which tasted nothing like sausage but when simmered with the cabbage added some nice flavors.  (tweety)
Yum! This ended up having so much more flavor than I was expecting, and it was incredibly healthy and filling. I’m going to be making this a lot in the winter. It’s very comfort food-ish. (veganrun)
Green beans with Thai basil
A favorite! I made this 3-4 times while testing. Perfect. Nice side to anything Thai inspired. (AC)
I really enjoyed this but then again, I love Thai basil. I don't like lime juice all that much so I just used 1 tbsp which I'm glad I did because I could still taste the lime. (intheend)
I liked these, I thought the lime juice was maybe a little overpowering, but they were still pretty tasty. (disneyfav)
I liked it - I thought the seasonings were spot on. I used regular basil instead of Thai (but it was kind of licoricey anyway), which worked fine. A good, fairly easy alternative to just plain vegetables. I'd like to try other vegetables prepared this way. (fb)
Quite good.  Nothing unique here, but a nice way to get a side dish that is tasty without a lot of drama. Again, I did not use olive oil, but grapeseed and omitted the agave. (tweety)
I really liked the sauce for this dish - a tasty combination of sweet, sour, and spicy.  I think I would have preferred it on brocolli however, because the florets tend to soak up whatever they're cooked in. I find roasting green beans in the oven makes for better flavor. (peaceablepalate)
I can co-sign fb's review. Made it with red Thai tofu and Bhutanese pineapple rice and it was all good (if a little matchy-matchy) (caroleena)
Orange scented broccoli
So simple and good. Good orange flavor; great balance. Will make this a lot. (AC)
I'm currently eating this for dinner. Yum! I followed the recipe but I was a little heavy handed on the OJ and zest. So simple. I did not expect it to taste this delicious. Will definitely be making this again. (veganlolita)
I didn't like this so much. I must have some extra-stength orange, because the 2 tsp of orange zest was too strong for me, almost soapy. I think I'd be totally behind this without the zest, and just orange juice, soy sauce, ginger etc. I'd like to make this again that way.  (fb)
Very easy and quick to prepare, and I've made it several times. Probably my most-used recipe from the book. (disneyfav)
this is fantastic. i've made it many times. i love broccoli and this is such an easy and delicious way to cook it. I make this when I want an easy side so I never bother with the zest and I usually add extra red chili flakes. (thirteenblackbirds)
Easy to put together and tasty.  I love the combination of sesame with orange, along with ginger and garlic. Yummy. (tweety)
I think I need to tweak this for me. I didn't like the addition of orange juice because it made my broccoli kinda limp and soggy. It was super orangey--I was expecting a more subtle effect. Overall, I think I would halve the red pepper and orange zest and use maybe up to a tablespoon of the juice. Also, I'd cook the broccoli alot less so it's crisper. (aggplanta)
easy, yummy, will make again. (sog)
Eggplant dengaku
omgeeee. I used Japanese eggplant, and used white miso instead of red. Roasting the eggplant works as a great alternative to frying, and the miso sauce is ever so delicious. I don't know if I'd like it with red miso, though, and will probably stick with white. (fb)
Coriander mushrooms with cherry tomatoes
Yummy. I used button mushrooms and nice grape tomatoes. I actually don't like coriander seeds much, so I used ground (1 teaspoon). I just used 1 jalapeno with some seeds. A nice little side dish. P  seemed to really enjoy it. Went well with the biryani and chipotle lentil patties. (AC)
Grilled portobellos
I did these broiled, and they were great. Flavorful and juicy. (AC)
very good but not my favorite grilled portobello recipe. i have very high standards for mushrooms.  this worked fine in a sandwich. (thirteenblackbirds)
These were ok. You have to like the white wine flavour to enjoy them. I prefer a balsamic-heavy marinade instead like this one: http://tastespace.wordpress.com/2011/08/26/grilled-portobello-mushrooms-with-a-white-bean-puree-and-sweet-corn/ (blinknoodle)
I liked it--the mushrooms turned out super-juicy. I didn't have liquid smoke when making this recipe but it was still good (although i'd like to try it again with it). I went to make it a second time and forgot the soy sauce--that was bad b/c the salt in the soy sauce is needed to counteract all the wine in the recipe. (caroleena)
I actually used 8 oz of whole baby bellas with stems removed. They worked out beautifully and grilled up nicely in my cast-iron grill pan. Next time I'll use a full 1lb because they were so delish! Don't be afraid to try the baby bellas, they are cheaper and work just as well! (lebkuchen)
Masala portobellos

Portobello chimichurri

BBQ portos
I didn't think that the flavors really seeped into the mushrooms as much as the Original Recipe marinade did (and I marinaded it for a long time). Maybe the first one had more salt, or more acid? They were nice and juicy, though, and as the sauce cooked it made a pretty great coating, even if I was a little short on the tamarind. (caroleena)
Buffabellows
I actually forgot about this variation, and thought of the buffalo marinade with portobellos on "my own," or so I thought. I didn't grill them, but sauteed, and followed the buffalo tempeh directions. Good! (AC)
Sweet and salty maple baby carrots
nothing too exciting here, just baby carrots, maple syrup, and salt, but it takes minimal effort and makes a decent side dish. I was hoping they'd be a little softer and more caramelized, but still, it took 30 seconds to throw together and 40 minutes to bake, so I'm not complaining (lebkuchen)
I used regular carrots, chopped. For some reason, I'm not ever a huge fan of roasted carrots, but these were not bad. I didn't cover the dish, and I had a lot of liquid in the pan, but it did cook up quite a bit near the end. Nothing spectacular, and not really a recipe I'd gravitate to again. Not a bad side, though. (AC)
Pretty much what you’d expect, but they’re good. I’ve also replaced the maple syrup with date syrup (all I had), and that was really tasty and a cool twist on this idea. But the maple really brings out the natural sweetness of the carrots. Great combo. (veganrun)
Five spice delicata squash
Delicious!  This squash was on sale and I'd never tried it before.  I didn't have high expectations at all as it's just 5-spice and maple syrup, but OMG it was delish.  The combination of this particular squash and how she makes it is a great marriage of flavor. (tweety)
I've never seen or had a delicata squash, but I did this with sliced butternut. I liked it ok enough. I did enjoy the 5 spice this way. P is not a fan of squash, and this was no different, but I liked it ok. If I ever see a delicata, I'll remember this. (AC)
Sauteed escarole

Herb roasted cauliflower and bread crumbs
This was ok, but I couldn't really get the topping to stick onto the cauliflower. Close to bland, but pretty tasty. (AC)
I had 1/2 head of cauliflower to use up and this recipe was quick and easy. The coating didn't really stick to the cauliflower well, but it was ok as I just scooped everything up with a fork. I used fresh breadcrumbs that I made from a bread heel even though the directions said to use store bought. Don't know if that made a difference or not. I thought it was flavorful, maybe a bit salty (this is probably because I had a little less cauliflower than the recipe called for, but used the same amount of seasoning). My toddler likes cauliflower, and she ate a few small florets (she eats almost nothing, so a few florets is great!) I thought it was tasty and will make it again. (hopfrog)
This didn't work for me. I couldn't get the cauliflower to cook through; it just got progressively drier. In the end I steamed it, which was frustrating because I could have skipped the crumbs and just gone for that from the start. Anyway, cauliflower + herbs... I think there's another recipe I prefer, Vegan Table or something, but since this one couldn't work out for me the way it was planned I can't really judge. (fb)
I didn’t think these were super flavorful, and the crumbs didn’t stick really well (but I don’t think my bread crumbs were fine enough). Anyways, make sure your cauliflower really is a bit damp.  I would definitely make this again, perhaps upping the herbs a little. (conniex)
...minus the breadcrumbs, considering all of the comments about not being able to have them adhere to the veg....good! Pretty basic, but good nonetheless. (dannibazaar)
I loved this. I used a whole, smallish head of cauliflower and 1 tsp of olive oil (recipe says to add oil but doesn't specify how much). I left my cauliflower damp after washing it, and I didn't really have much of a problem with the crumbs sticking. I used store bought crumbs. I think the cauliflower is actually better on its own than in the (sanctuary) salad. When it's tossed in the salad, it becomes soft and mushy, almost like soggy croutons. I'm not making the salad again, but I'd definitely make the cauliflower again. It was easy to prepare and pretty healthy. (lebkuchen)
Delish! (veganrun)
Yeabesha gomen
I enjoyed these.  I totally missed the red pepper flakes and I bet they would have been good.  What's unique to me is the addition of ginger which we don't use in the Southern way of cooking collards.  I couldn't bring myself to cook them for the entire 30 minutes (which we actually do in the Southern way of cooking) and cooked them about 20. (tweety)
I made these with kale. I followed the recipe otherwise, and was afraid of cooking the kale that long. However, the finished texture was very surprising. There was pretty much no chew left, and they were tender, almost silky. The flavor is not really much different than usual for me, but good. Very interesting. I know it would be good with collards, as well, since they are a bit more bitter. (AC)
I used collards. They get very soft, but are fairly bitter. Kale might be better in that aspect. Nevertheless, I ate it all. (fb)
I made this to go along with the Ethiopian Millet and Mushroom Tibs. I didn't want this to be too spicy, so I subbed a few dashes of Cholula hot sauce for the red pepper flakes. Otherwise, I made as directed. These were fine but I didn't think they were remarkably different from any other collards I've had. Still, I love collards so I'd make it again. (lebkuchen)
I grew up eating collards that had been boiled to death, so I was skeptical to cook these as long as indicated. I did though, and they were delicious.  I loved the spices with the bitterness of the greens.  Good, healthy greens! (lotus)
simple but very delicious.  i've made this several times. (thirteenblackbirds)
I made this using coconut oil (doubled the amount) and habanero instead of the red pepper. With the substitutions, this is incredible. Would make again a billion times! (sb)
I don't normally cook my greens this long, so I was skeptical. However, they turned out so silky and buttery. Yum! Next time, though, and I will totally leave my onions in a large cut. They were too small compared to the larger pieces of greens. I also added extra garlic, but I love me some garlic.  (veganrun)
Garlicky

Curried cabbage and peas
Not a huge fan. I knew P wouldn't like it much, because he doesn't like cabbage (I sometimes get by telling him it's brussels sprouts), but he was about as ok with it as I was. I didn't add the carrot. I guess if you like all these components, you might like it ok. I think I'll stay away from cabbage from now on. (AC)
Suprisingly spicy!  From the curry or the ginger I don’t know.  However, I like spice, so I’m not complaining. My only critique is that I don’t think the cabbage needs to be cooked for 15 minutes total.  Mine was a bit too soft.  I would aim for 8 minutes next time. (conniex)
All I could taste was curry. The bright carrot and peas were interesting looking but still could just taste curry. (digifoo)
this is okay... i added less curry powder after reading the reviews. i would consider making it again if i had some cabbage i needed to use up in a quick side dish (which is why i made it this time). (thirteenblackbirds)
Poor fb did not read the reviews and used the full amount of curry powder. Jesus H Christ. I guess it's not inherently bad, but it's hard to eat by itself (eat with rice!). Also, it's not so much that the amount of curry makes it spicy, but that much spice makes it somewhat bitter. I liked the cabbage and peas aspect, but not the amount of curry powder. (fb)
I'm not usually a huge fan of cooked cabbage, but I thought I'd give this a try, and I'm glad I did. It's pretty simple and easy to throw together, and it's a different take on very standard American fare (what's more basic than cabbage, onions, and peas?). I used the full amount of curry powder, and I was okay with this, although I do think I had closer to 1.5 pounds of cabbage. I really liked this, and the leftovers were awesome, too. Oh, this was good with some Sriacha on top, too! (veganrun)
thankfully, I read the reviews before I made this! I cut the curry powder way back from 2 tbs to 2 tsp. I also used savoy cabbage instead of regular white cabbage. Other than that, I followed as directed. It tasted great - rave reviews all around, even from my picky 2-year-old. The savoy cabbage worked just fine. I'd definitely make this again. Try using 2 tsp of curry powder! I served it with the Curried Chickpeas & Greens and brown basmati rice. (lebkuchen)

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Main event beans
Chickpea piccata
This is good. I made this right after making the chikn piccata from CC, so it's not as flavorful as that...but a nice alternative. I think I made this twice, and I'd definitely make it again. (AC)
this was pretty good - I used half regular chickpeas, half black chickpeas and had to use lime juice instead of lemon, but I don't think it really mattered.  Served it over smashed yukons and arugula - I'm not sure that I liked it with the arugula though. (erinmonster)
Really delicious. I wish I had doubled the recipe because my husband and I ate nearly all of it in a single sitting. I really liked it with the suggested caulipots and arugula. My husband seemed to really enjoy it and he's been in a hard-to-please mood lately. My toddler ate a few chickpeas and some arugula, but spit out the capers. (hopfrog)
So so so good.  I used water instead of vegetable broth, red wine instead of white, and onions instead of shallots.  I could eat this every single night of the week. Note: The recipe says to add salt but there’s no measurement for salt.  I added about ¼ tsp; keep in mind the capers are salty as well. (conniex)
I enjoyed this but wasn't impressed or anything. I definitely wouldn't eat them just on top of spinach (no arugula for me) as the flavor seems way too strong but it goes great on top of the caulipots. (intheend)
Pretty simple dish. I think it's one of those that depends on the broth you use, maybe, and the lemon & caper brine makes it a little tart. A little garlicky too. I think any bean could be subbed for chickpea here.  (fb)
Delicious!  I didn't know what a "piccata" was before trying this and enjoyed how a few simple ingredients came together so flavorfully.  I omitted adding extra salt and slightly cut back on the white wine to about 1/4 cup instead of a 1/3 to suit my personal taste for a less strong wine taste.  Instead of lemon juice I used key lime juice from my tree and used two tablespoons instead of three.  I took the suggestion to serve over arugula and that was a great combination. (tweety)
another easy, tasty dish from AFR. My hubby, toddler, and I all enjoyed it. I served it over some brown rice penne with a side of broccoli rabe (instead of using arugula). I thought the rabe was a great accompaniment to the piccata. I actually think the penne detracted a bit from the dish. I would either eat it plain or with mashed potatoes next time. Very good, though. (lebkuchen)
Loved it. Easy to make. Tasty and healthy. Not too tart despite lots of lemon juice. (blinknoodle)
This is delicious. It tastes very rich despite being low fat.  (sb)
I now make this quite often! (AC)
Really, really delicious.  I used onions instead of shallots, and red wine instead of white.  I didn't add any additional salt because I thought it was salty enough as is with the broth, olives, and capers.  Served with sauteed polenta cakes.  (JessaCita)
Upside down lentil shepherd's pie
Yep. Reminds me a lot of lentil soup, but with less liquid. And with mashed potatoes. I actually didn't make that part, and ate this like stew. Which is probably why it reminded me of lentil soup. (fb)
Actually made this how I'd make a regular shepherds pie, with the potato on top. To me, it felt wrong to eat it the way it was suggested. Very tasty and filling. Probably the best lentil shepherds pie I've eaten. (elliejelly)
Yum! I made this with a friend after a long day of hiking and it hit the spot. Had with leftover Gingered Sweet potatoes & apples. (sog)
Tasty.  Cams and I love the Tempeh Shepherdess Pie from V-con, but it is pretty labor intensive.  This satisfies the craving with a lot less effort.  I cooked the lentils ahead of time, so I used substantially less broth with all the veggies.  Served with Caulipots.  Good stuff. (lotus)
Hottie black eyed peas and greens
Soooo good!  I really loved this!  I would have liked some chopped tomatoes in this, or maybe a can of diced tomatoes instead of the tomato sauce. (erinmonster)
Very good and very filling! Reminded me of the Black-eyed Pea-Collard Rolls in Veganomicon but with less work. This was a lovely comfort type food, perfect for this cold day. I doubled the hot sauce (Frank's) and wished it had more greens. (digifoo)
this is a great one-pot dish! I am a total spicy-food wimp and I actually had to buy my first bottle of hot sauce to try this (Cholula original). I only used 1/2 a tablespoon in the dish itself but then I added some more on top of my plated dish because it was only (pleasantly) mildly spicy. This was great and don't be afraid if you can't handle spicy food, because it is only mildly spicy with the Cholula! Anyway, it was easy to make and a very hearty dish. I served it over mashed sweet potatoes and it was pure comfort food. I'll definitely make this again (after I make all the other things I want to make out of this book!) (lebkuchen)
This was ok. My husband did not like it so it'll just be me eating the leftovers. I'm a spice wimp, but my hot sauce isn't all that hot and the dish was fine with a full tablespoon. I dunno, I guess I just like something more than smokiness, a touch of heat, and salt for flavor. But it was certainly edible and I'll eat it for my lunches this week 'til it's gone. Won't make it again though.  (hopfrog)
I accidentally didn't have enough beans on hand for this (only one can and not two), but I went with it. And, I used 3/4 lb napa cabbage for the 1/2 lb kale or collards. In the end I felt like it could have had less beans and more greens! that might have partly been just because i was using napa, which cooks down quite a bit. Anyway, this was a good dish, and I love the combo of liquid smoke + beans + tomato mmmmm (fb)
Scrumptious! I'm not always a fan of collard greens but this dish rocks. (intheend)
This was a really yummy bean-y, green-y mush and I love anything mushy! I made it with collard greens. This is my new favorite meal, I think. (stillflat)
I cut this recipe down because I had a small bunch of kale, so I maybe halved it. It's good, I like it..but I didn't think it was super super special. I enjoyed it, but maybe got a bit tired of the flavor. I like other kale recipes better, but it's definitely not bad, and I know it's a loved recipe. (AC)
A tasty, healthy dish.  I've never had this type of meal before (black eyed peas and greens) and it came out very good. The hot sauce (I used tobasco) is suited perfectly for this.  I wasn't amazed, but this is something I will make again.  I served it with the cornbread. (thirteenblackbirds)
This is my favorite recipe from the book so far. It has greens, beans, hot sauce and a smokey flavor...everything awesome in one dish! (minke)
really liked this!  I used one bunch of collard greens, but I think next time I will double the amount of greens, I did add the paprika she suggested and I used the Cholula hot sauce, simple and very filling! (stacydan)
One of my favorites from the book as well. I never buy hot sauce so I just added cayenne, garlic, a pinch of a cajun spice mix i've been trying to slowly rid my spice cupboard of, and a dash of white wine vinegar. It seems to lend itself well to flavor variations too, so I'm going to try making a curry-spice version of this. (sog)
A nice beans and greens combo. Without the hot sauce it is quite a bland dish, so make sure you add some heat! (blinknoodle)
Baked falafel
Good. I made a double batch b/c I knew they would be, and figured I could freeze some for a rainy day.  The hot sauce gives it a nice, subtle kick and they smell scrumptious while baking.  At first I thought they were mushy out of the oven, but they soon firm up. I served the falafel in ww pita with lettuce, tomato, and a homemade gyros sauce (silken tofu, a bit of olive oil, lemon juice, salt, and garlic blended 'til smooth with diced cucumber mixed in at the end). (kindnesstoall)
Yum! I liked these a lot. Mine were a little crumbly though...but tasted good nonetheless. (dannibazaar)
Delicious! Probably my second favorite falafel that I've made. I've yet to find chickpea flour here (I bet it's somewhere!), so I used regular. I might add more hot sauce next time. I used the parsley, even though it's not my favorite thing, and it worked well. I've used cilantro before, as well. These got very crispy, but slightly soft inside. I liked them hot, and room temperature. Will make again. Mine weren't crumbly at all, but I left my mix pretty wet. Also very good with chickpea flour. I've made these many times! (AC)
Decent falafel. I still like my previous go-to recipe a bit better (it calls for soaked chickpeas rather than cooked chickpeas), but this was good. A bit dry and crumbly after baking - less crumbly as leftovers. The dryness is solved with a good sauce or thin hummus. (hopfrog)
these were great and I don't always like falafel.  My husband liked them a lot too.  Simple to make and I will definitely make these again. (thirteenblackbirds)
I didn't like this so much. It didn't taste much like falafel to me (?) and was pretty dry. I like the "fantastic" brand mix better, which can be baked instead of fried with essentially the same results. I'm not sure what's off here for me, but I think it's both the texture (needs to be more coarse) and spices (?).  (fb)
One of the best falafel recipes I've tried! I liked the kick of the chili sauce. (eldsjal)
Pretty delicious, and very easy to make. I still prefer the fried variety, but these are a more than acceptable substitute. The whole family liked them, even my extremely picky older son, who rarely eats food with a strong flavor. I will definitely be making these again, and I want to try them with cilantro instead of the parsley. (SweetGeorgiaPeach)
A-MAZING. I like the addition of the chickpea flour to hold things together. Great flavors here. I always double the recipe, because we eat so many! (veganrun)
I was looking forward to this because of the good reviews, but didn't like them because mine came out real dry like a dry cookie.  The texture was off.  The flavor was good, and I smothered them in harrissa in order to make them palatable. (tweety)
Chipotle lentil burgers
I disobeyed. The preamble to this recipe suggests following it to a T to get good burgers by using the canned lentils and store-bought breadcrumbs - instead I used lentils I prepared and minced, non-stale non-toasted bread. The resulting mixture was probably more liquid than the recipe intended, as turning the burgers frequently was a bit messy initially. I found by leaving them on the skillet, undisturbed, for a few minutes allowed them to firm up on their own, and they wound up being flippable without falling apart or anything. So in total I don't think I suffered too much, and the burgers themselves are good, albeit soft. It's nice to have a less "meat"-based burger, and the chipotles give a bit of a sweet spiciness. (fb)
I loved the flavor of these! But the texture just wasn't working for me. I even followed directions and bought store-bought lentils and breadcrumbs (which made me feel a bit silly). There was just way too much moisture and I wasn't able to flip these even after adding some flour. I tried to follow fb's advice and let it sit in the pan for a few minutes before flipping, but it didn't quite work for me.  Still, we stuffed the pan-warmed mixture between the toasted buns anyway and thought it tasted great. I topped with avocado slices which was great with the chipotle flavor. (hopfrog)
these were tasty but definitely not my favorite veggie burger.   I cooked my own lentils and made my own bread crumbs… mine didn't hold together well, but i baked them in the oven and had them over a salad so it was alright.   i didn't seed the chipotle peppers and it came out very strong, and mostly it just tasted of chipotle. (thirteenblackbirds)
I may not have made these if I had read the reviews beforehand, but they turned out better than any burgers I've made in a long time.  I too ignored the warning not to tinker with the recipe.  I used dried lentils, but I did use store bought bread crumbs.  I didn't have chipotle peppers, so I subbed brown chipotle powder and upped the smoked paprika.  The texture was quite firm and they held together really well.  The oven was already on, so after pan frying them, I put them in the oven for about 7 min on each side.  That helped them crisp up a little bit more.  Nice smokey, spicy flavor. (lotus)
I also did not follow this to a T. I used my own lentils and bread crumbs. I don't know what's up with these, but they did not want to firm up at all. I fried them for ~7 mins and when that wasn't working I put them in the oven for 30 mins, flipping once, and they were still super mush! I saved them anyway because I still like the flavor, this would be good taco/burrito filling! (sog)
I DID use the store bought lentils and breadcrumbs, but mine did not firm up either. I think the flavor is excellent (followed recipe), but the texture is not optimal for a burger. Mine actually created quite a skin on the outside in the pan, but didn't really cook inside. I even had them in the oven warming for maybe 20-30 minutes, and they didn't really cook more. That said, the worked just fine for eating, and the flavor is great. (AC)
Absolutely awesome burgers! And quite spicy. I cooked my own lentils and I could tell after mixing it all that the burgers wouldn't hold together, so instead of adding that last 1/2 cup of breadcrumbs, I added 1/2 cup of vital wheat gluten. I then baked the burgers instead of frying, 15 minutes on each side at 350 F/180 C. Worked perfectly. I also omitted the cilantro. I had them on sweet potato buns with just ketchup. Can't wait to make them again! (eldsjal)
I made these a second time and made quite a few successful modifications.  I omitted the zucchini, added sauteed celery,  added about 1/2 cup of wheat gluten, and baked instead of fried.  Mine turned out well the first time I made them (pan fried and without gluten) but I like the firmness that the gluten added and I prefer baking over frying. (lotus)
The flavor of these is pretty good. I didn't seed my chipotles because I like it really spicy. I ended up adding extra breadcrumbs because the dough was really flimsy and wet still. I used the recommended (and overpriced) canned lentils and store bought bread crumbs. The texture of these burgers is okay, a little mushy. All in all, I liked these. Don't know if I'd make them again because I have other burgers I like better (like the mushroom burgers out of Vegan Diner) (sb)
Forty clove chickpeas and broccoli
Another fave! It's nothing crazy or that unique, but the flavor is great and comforting. Everything is a great balance. Hearty. Love it! (AC)
I heard amazing things about it. The smell is amazing. I want to serve it on or with something though, maybe add more veg broth and put it on whole-wheat pasta? Also, next time I think I'll add some red pepper flakes. (digifoo)
better with red pepper flakes. I'll try it on mashed potatoes sometime. I wasn't too impressed with its "nuke-ability" though. Chickpeas were awesome but the the broccoli was smooshy. (digifoo)
Delicious! It's so simple but so good...a nice recipe to just throw together on the fly. I'll definitely be making this again soon. We had it over caulipots with some roasted veg. (dannibazaar)
I used fake meat instead of chickpeas (some of the may wah stuff - I think some of the "roasted salted chicken" and "salami"). It was garlicky but not too much, at least not for me (but hey, I like garlic). The broccoli cooks well, which I wasn't sure it would as I haven't cooked it dry in an oven like that before. Anyway, it's a relatively simple dish, and with a name like "forty clove" it's probably best to reduce the clovage for the less garlic-inclined. (fb)
There is nothing mind-blowing about this dish, but it is pleasingly tasty. I added in 1/4 tsp chili flakes for a dash of oomph. Not very garlicky at all, so don't be scared. It is more like roasted garlic, so it is fairly mellow. Easy to put together! (blinknoodle)
Surprisingly, a dish can still be bland with 10 cloves of garlic. I was disappointed with the lack of flavor on this one. However, with some leftover Easy Breezy Cheezy sauce, it was awesome. I loved how quick and easy it came together. It is a great base for many possibilities of additional ingredients, so I'll probably make it again, just not exactly as is. (veganrun)
I think this will become a staple at my house.  Obviously it's nothing fancy, but quick to put together on a weeknight and super tasty.  It was good as written, but next time I'll add red pepper flakes and maybe some artichokes or sundried tomatoes. (lotus)
Mushroom and cannellini paprikas
Very interesting and tasty.  I used baby bellas for the mushrooms.  I think 1/2 cup of red wine overpowers the smoked paprika taste, so I'd recommend cutting back and adding maybe a bit more broth.  But if you like foods cooked with red wine, then go for it. (tweety)
really tasty, really quick and easy. My only changes were to use 1/3 cup dry sherry (instead of 1/2 cup) and I used dried thyme and dill rather than fresh. My only quibble is that the mushrooms were a little firmer than I would have liked - I may cook them longer or otherwise soften them a bit more next time, but overall, it was very tasty! (lebkuchen)
Caribbean curried black eyed peas with plantains
I made this a bit spicy, as I had to sub thai chiles... not sure how spicy it would be otherwise. I ended up not adding the extra water, as I didn't see the point - the beans are already in a fair amount of liquid; the water would make it a thin soup I think. The plantains work well with the curry flavor, and the beans are sort of a neutral base there. It would be good to have a vegetable in there maybe with the called for water, like broccoli or whatnot. (fb)
so easy, so fabulous. I swear, I think Isa wrote this book with me in mind! I've loved virtually everything I've made from AFR. I love how easy the dishes are to make, and this was no exception. For the complexity of the flavors, and the visual appeal of the dish itself, this recipe can't be beat. It was gorgeous, it tasted amazing, and it was ridiculously easy. I subbed half a seeded jalapeno for the habanero pepper; omitted the star anise (couldn't find it at the store), and used 1 tsp dried thyme in place of the 3 sprigs fresh thyme. I served it over brown basmati rice and added some steamed broccoli. Amazing!! (lebkuchen)
We both really liked the flavor of this, but not really the plantains. I did the steaming, but then added them to the pea mixture. We both agree that it would be much better if they were chopped finely and thoroughly mixed in, but I don't know that this is something I'd gravitate toward making again. We did enjoy it, but didn't love. I did a habanero, so it was a bit spicy which was nice. The flavors are very good. I did carrot instead of red pepper, because I somehow didn't end up with one, and added a little spinach. Nice meal that's at least worth a try. (AC)
Black bean, zucchini, and olive tacos
The zucchini is barely perceptible in this delicious taco filling (making zucchini haters none the wiser! mwahaha). I combined the filling with lettuce, cherry tomatpes, sour "cream," and sriracha sauce. Excellence. (fb)
Yep, a good way to eat zucchini It's not our favorite, but good in this. I followed the recipe other than using black olives instead of kalamata. Kalamata are just a bit too much for this, imo. I used 1 jalapeno, but didn't seed it and it was HOT. It must have been a really hot one. I even had to add a drizzle of agave! Still delicious. I topped with cilantro as well as the scallions, and made a "cream" with some vegenaise, lemon zest and juice. Can't get vegan yogurt here. Will make this again. Only takes about 15 minutes. (AC)
these were good. it's a solid recipe but not one of my favorites.  i didn't bother with the garlic lemon yogurt so maybe that would have added some wow factor. (thirteenblackbirds)
Very good.  I found the kalamata olives in this otherwise Southwestern style taco genious and enjoyed it a lot.  I had some yellow squash from the CSA and used that along with zucchini.  I used pinto instead of black beans. (tweety)
Good, and most importantly, QUICK! A welcome recipe after a long work day. I found the filling a bit salty so I will be mindful of the salt I add early on next time. I hate olives so I substituted canned green chiles, and I left out the jalapeños and just added some red pepper flakes instead. Used smaller tortillas too, but that's okay. (caroleena)
Garlic lemon yogurt
This is a pretty nice addition to the tacos recipe. The yogurt I used was plain, but since I find it tastes a little sweet, I just omitted the agave. Will make it again with the tacos. (haricot)
Mango BBQ beans
I was expecting more mango flavor, but really couldn't taste it much in the end result. Maybe a bit of the chopped mango reserved and stirred in at the end of cooking would help. Otherwise, this dish was really good. I didn't read carefully enough ahead of time and didn't realize that the recipe called for 25 oz of kidney beans until I started making it (I only had a 14 oz can). Unfortunately, my home-cooked freezer supply of beans got lost this week after the freezer door was left unintentionally opened and I don't have canned beans on hand generally (I bought the kidney bean can today for this recipe).   So I was desperate, needed a fast cooking legume, and ended up throwing in 1/2 c of green lentils and some extra water. It was actually good with the lentils. My husband liked it. My toddler was iffy about it and only took 2 small bites, she might respond better when I offer it to her a second time. Will make again, hopefully with all kidney beans next time. (hopfrog)
I thought these might be too sweet with both fruit and the agave nectar, but they weren't. It was a delicious combination of sweet and savory, and and very easy to prepare, though they do take an hour on the stove, and even though I had the time, I was very impatient to try them with how great it smelled. (disneyfav)
I made this because I heard it doesn't taste of mango. And it didn't. Sweet, tangy barbecue sauce. Delicious. I like Backyard Barbecue Sauce from v'con better, but this is also good and a sneaky way to include fruit.  (fb)
This is the best bbq beans recipe in the world! Perfect. I used frozen mango, about 1/2 pound. I ate it 4 days straight, and the next weekend I made it again. (eldsjal)
Encouraged by the rave review above, I made a double batch.  I enjoyed it a lot too.  Very tasty, but I wouldn't rank it as the best ever.  Just very good.  A double batch would have had four tbls of agave and I used only one and the mangoes made it sweet enough.  My issue was that it didn't turn thick.  I used my immersion blender to blend it up, and a slotted spoon to scoop and serve  and liked it just fine, but am going to add another couple of cans of beans to it. (tweety)
okay, this is my new favorite recipe out of AFR! I absolutely looooooved it!!! I made a couple of small changes - I used 1 1/2 tbs of agave, 2 15-oz cans of kidney beans, and 1/2 tsp of chili powder instead of red pepper flakes. I thought it was absolutely perfect this way - slightly sweet, thick, saucy, super delicious! I served it over some brown basmati rice with cilantro and had a side of frozen collards. I am going to make this often! (lebkuchen)
I liked these. Very much a smokey-sweet barbecue flavour. I used 2 19oz cans of red kidney beans  (~4 cups) and I thought that volume worked well with the sauce. However, I didn't really like it with kidney beans. It just didn't jive with the barbecue flavour. I would suggest using pinto beans next time so that it resembles baked beans a bit more closely. (blinknoodle)
Very tasty. P really loved these, and I liked them quite a bit, but thought there was something missing. Not sure what! I used pintos instead of kidney, but kept with the recipe. Nothing overpowers anything here, but I thought there was a very slight off flavor. Nevertheless, very good. I might add some more mango near the end, as well. I would probably add a bit less water next time. I do think pintos work well here. Kidney beans are not my fave. (AC)
Fantastic! I really love the mango in this...great with the beans and spices in the sauce. All the flavours go together so well. Healthy and delish. Had it with brown basmati rice, steamed kale, and cornbread. (dannibazaar)
I made this a second time with black eye peas, and it was so good. Don't skip the liquid smoke - it definitely adds that special touch. Everyone raved about the beans, including the carnivores, this weekend. (blinknoodle)
fantastic! the mango pretty much dissolved into the tomato sauce creating a thick rich sauce that was absolutely delicious. the liquid smoke is perfect in this. (thirteenblackbirds)
We couldn't stop raving about these--they were delectable! One of the most enjoyable dinners I've had in awhile. I used navy beans instead of kidney beans and added a bit more liquid smoke. Using the 2 Tbs of agave nectar there was plenty of sweetness. I can't wait to have more tomorrow night! (aggplanta)
Black beans in red velvet mole
I liked this more than I thought I would. I like mole things ok, but usually get tired of it really quickly. I thought there was a really nice balance of flavors here. I had to use fennel seeds for the anise, used regular paprika+drop of liquid smoke, added some salt and pepper, and only used 1 (15 ounce) can black beans. Nice flavor, but probably not something I'd want to make again. P didn't really like it. Had it over brown rice with the sweet potato biscuits. (AC)
I keep trying to like mole and it's not working. Sigh. What makes this "red velvet" anyway? I tried to improve my liking of this by omitting the sweetener aspects (e.g. the raisins), and while it's an improvement it's still... meh. I like chocolate, and spices, and beans, but... meh. (fb)
I was really excited to try this one. It sounded delicious, it smelled delicious...it did not taste delicious. I guess I like the idea of mole better than the actual food. Neither my husband nor I could finish ours. It was bitter and bland at the same time. (SweetGeorgiaPeach)
This was the first time I've tried a mole.  Here's how it went....my first bite was "ugh, this is weird, not bad, but I don't know about this"...then I got distracted by a TV show and ate a whole bowl before I knew it and thought "OMG this is so good, I gobbled it all up".  My 2nd serving was just as good.  Everything came together real well and it was delish.  I followed the recipe exactly including the 2 tablespoons of agave which I balked at because I don't like sweet, but figured it was needed to balance the cocoa and she knows what she's doing. The only thing I did slightly different was to use full fat chips and not baked.  (tweety)
This took a little getting used to at the beginning, but I liked it. It felt familiar with the black beans, but the mole had a depth that kept me guessing. I haven’t made it since, as I wasn’t completely in love with it, but it’s good. (veganrun)
Unfried refried beans
These are good. I've made refried beans from scratch many times, and I also use canned refried beans a lot, so this is a nice medium. The flavors are good. I used 1 teaspoon ground coriander instead of seeds and added a dash of smoked paprika. I also added a bit of water because I like thinner beans. Good all around. Nicely flavored standard beans. (AC)
this was super easy to make. I didn't have a 25-oz can of pinto beans, so I used one 15-oz can of pintos and one 15-oz can of light red kidney beans. I think this combo worked quite well. The coriander seeds impart a nice flavor, but it's definitely a flavor that I'm not used to tasting in refried beans. I made these beans to go on a platter of homemade nachos, and I really enjoyed them. (lebkuchen)
I didn't have coriander seeds so I used 1 tsp ground coriander. I used black beans instead of pintos, 1 bay leaf, and veggie broth+1 roma tomato instead of the 8 oz tomato sauce. I also added some fresh cilantro at the end. I layered this with the Fresh Tomato Salsa and topped with diced cucumber and ate with tortilla chips. Very good! (sog)
Hummus and friends
Good, but not my favourite. Maybe I'll try another flavour variation next time. (dannibazaar)
The unaltered hummus is ok. Not my favorite recipe, but works fine. (fb)
I've always loved basic, homemade hummus that I've made myself.  This book really opened my mind to expanding my hummus universe; I think a lot of this has to do with the lovely manner in which Isa has organized her book.  The basic hummus recipe by Isa is identical to the one I've always made and, of course, I love, it. (kindnesstoall)
I decided to try the normal (unfriended) version. Eh. I love hummus that I usually make, and this doesn't really come close. I think hummus needs tahini! I added the paprika, which was almost too much for the amount of hummus. It's not bad, but I won't make it again. (AC)
I really liked this, but I did throw in some tahini. (conniex)
Good start, but it REALLY needs 1 tablespoon (at least) of tahini. Without it, it's sort of grainy and doesn't feel smooth in your mouth like hummus. I'd rather leave out the tablespoon of olive oil and sub in tahini if I'm really worried about the calories.  (veganrun)
Never been a huge tahini fan (i think it tastes like dirt :/) So was happy to see this recipe!! I thought it was good considering its relatively low cal. (vanilladoe)
It works as a sandwich spread, but it's not hummus. Using the liquid from the chickpea can made it taste tinny, especially after a day in the fridge. The second time I made it, I replaced the olive oil with toasted sesame oil, and the chickpea liquid with water. I liked it better that way, but it still wasn't great. (eldsjal)
Hummus without tahini?!? I just made this but upon first tasting there is a definite lack of depth to the flavor, which I would attribute to the lack of hummus. Other than that though it seems like a good base recipe... I ended up with good texture which isn't always the case when I make hummus. I agree with Isa's assessment--good for personal snacking but not something I'd bring to a potluck. Oh, and I just realized I left out the paprika... oh well. (caroleena)
Horseradish dill hummus
Delicious.  This is an ingenious combination.  I could have stood more horseradish because I like intense food sometimes.  I didn't have fresh dill and used dry and let it sit for a while.  Loved it. (tweety)
Curried green onion hummus
Never had curry in hummus before. It works well! This is a great hummus idea. Flavors work really well. (AC)
Hm, I thought I would like curry better in hummus. For some reason that combo came off tasting sprout-y to me, dunno why. It might be the particular curry powder or something. Either way, not my favorite variation here. (fb)
Excellent.  I used a little less onions than she calls for and I used a madras curry.  I'm glad I listened to my inner voice that showed some restraint and used only two of the suggested 2-3 teaspoons of curry. (tweety)
Shabby sheik hummus
I liked this one. I expected it to be kind of plain, but it wasn't; it has substantial spice in it. I'd rather have this than plain hummus, and will consider this spice combo/proportions for other hummus. (fb)
Add a tablespoon of tahini. I liked this flavor, as I usually put cumin and paprika in hummus (just not normally this much). Tasty. (veganrun)
I really like this combination of spices. (eldsjal)
Okay, I made a LOT of changes to this recipe, but it was still true to Isa's recipe, I think. I decided to only use half as much cumin and smoked paprika as called for, and I also subbed chili powder for the cayenne. Instead of using 1 tbs of EVOO in the hummus, I used 1 tbs of tahini. The texture is quite thick, but I don't mind it this way at all. I thought this was very good with the changes I made. I served it along with a plate of grilled zucchini, eggplant, and yellow squash, some raw baby carrots & cukes, some millet, and some baby pitas. It was a fun little snacky plate and the flavors all went well together. (lebkuchen)
I didn't make any changes.  I miss the creaminess that tahini provides but enjoyed this approach of lowering the fat and calorie content.  The flavors blended together nicely and it was delish! (tweety)
Roasted red pepper and kalamata hummus
One of my favorite hummus variations. Love the flavor and color. I find that I usually have to add more roasted red pepper, so the olives won't be too overwhelming. (AC)
I used green olives instead of kalamata, since it was what I had. I liked this. I couldn't get the red pepper completely puréed, but it worked, and the olive comes off pretty strong. I liked that, but one might need to use less olives for the less olively-inclined. My favorite variation with the jalapeño cilantro. (fb)
My new favorite hummus.  Sooooo good, visually appealing, and simple to make.  I have not, and will not, ever buy store bought hummus as it's so easy to make my own.  This one helps to take it up a notch. (kindnesstoall)
Very good.  I roasted a fresh red pepper for this and it was a nice mellow taste as opposed to what a jarred would have been.  I like how the proportions of ingredients worked out so that nothing really overpowered the basic hummus recipe or other ingredients. (tweety)
Pizza hummus
It's not entirely pizza-like, but I like the sun-dried tomatoes in it. I think "pizza" hummus would need some nutritional yeast and oregano or something, and this hummus was basically sun-dried tomato and basil hummus, though that's good.  (fb)
Good.  Next time I think I'll toss in some oregano, too.  The fresh basil in here is really good. (kindnesstoall)
First, add a tablespoon of tahini to this. Now, I thought this was going to be amazing, but I think it tastes kind of weird. However, the bf really likes it--maybe it's a guy thing (Dude! Pizza AND hummus!). He really liked in on bread better than carrots or whatever, probably because it mimicked pizza a bit more.  (veganrun)
The combination of sun-dried tomatoes and basil isn't unique.  Blending them into hummus is genius.   I loved this. (tweety)
A good way to use up some leftover basil and sundried tomatoes. I'm liking the flavor of the basil in it so far. Take the time to really reconsistute the sundried tomatoes--mine were a little old and dry and even after 20 minutes in warm water they were difficult to blend. (caroleena)
Jalapeno cilantro hummus
Yum! I've often done cilantro in hummus, and jalapeno, but never just the two together. I didn't even think about seeding my pepper, since I never do, but then I was afraid it would be too spicy. I must have just had a spicy bite at first, because the one pepper was perfect. Not too spicy, but with a bit of kick. I love cilantro in hummus. (AC)
YEAH. I've had this type of hummus before, and I always like it. Fresh, spicy. (fb)
Very good.  I loved how using fresh cilantro stood out and made this a nice fresh tasting green hummus.  I was tempted to use a lot of jalapeno because I like things hot, but showed restraint and I'm glad I didn't because the freshness of the cilantro was able to come through. (tweety)

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Sink your teeth into tofu and tempeh
Basic baked tofu
Pretty similar to the one in VWAV (I thnk?). Nice and basic. (AC)
I had this in a wrap with the unfriended version of Hummus and Friends. I've never had baked tofu before...I really liked it. Will make again. (dannibazaar)
Really good! I'm glad I made this to liven up the pasta con broccoli dish otherwise it would have sucked. I plan on making some sandwiches with the leftover tofu. (intheeend)
Good basic marinade here, which will go with about any dish. I used 2 blocks of tofu, so I doubled the marinade, and I didn't really need to do that. I had a ton leftover that I will reuse. I also used frozen/thawed tofu and cooked it on the Foreman grill. No complaints for this recipe. (veganrun)
I made this to go on top of the Vegan Bowl. It was so simple to put together and it was really, really delicious! Great flavor and texture, even though I only marinated it for an hour. I had to sub garlic powder for the fresh garlic in the marinade but I don't think it made a difference at all, and in fact, it's just much easier so I'll probably do it this way from now on! (lebkuchen)
Really good in the quinoa bowl with peanut lime dragon dressing. (lubi)
Such a great basic tofu recipe. I love it on the caesar salad. (caroleena)
Very good basic recipe.  I think this can be my "go to" when I see that a recipe calls for baked tofu.  I can also see using rice vinegar instead of balsamic and adding crushed ginger for an Asian style baked tofu.  I just ate it plain as a snack because I wanted to try it.  But I saved half and will use it like someone suggested above in a salad. (tweety)
Basic baked tempeh
I took my block of tempeh and cut it into quarters, then I cut those quarters widthwise in order to make 8 thin pieces. I then marinated them in hot veggie broth (along with the other marinade ingredients) in hopes of better infusing the flavor. I think it helped because the tempeh was very tasty. It definitely has that bitterness that you get when you don't pre-steam the tempeh, but if you love tempeh like I do, it doesn't matter. If you're iffy on tempeh, you might want to steam it briefly to get that bitter edge off. (lebkuchen)
this was good but make sure you slice your tempeh thin in order to really infuse the marinade. Nice, versatile recipe. (lebkuchen)
Masala baked tofu
It may have been the particular curry powder I was using, but there was so much here that the tofu was kind of bitter. It's also not one of those baked tofu recipes where the liquid essentially dries up - there's still quite a bit by the end of baking, but this may have been because I didn't press my tofu (so it didn't absorb as much as it should have). Anyway, curry powder was essentially the only flavor here, and while it was fine to eat was not what I was hoping for. (fb)
I thought this was fantastic.  The first time I made it I forgot to brush with marinade after flipping and the second time I dumped on all the marinade after flipping.  The garlic and ginger chunks don’t taste great because they burn, so I don’t recommend dumping it all on.  Stirring the leftover marinade into rice worked quite nicely though. (conniex)
Biting into bits of ginger was jarring. The flavor overall wasn't too bad though. I saw that some thought it was runny but I really pressed my tofu and actually wished for more liquid. Then maybe the marinade would have gone throughout the whole tofu slice.  (digifoo)
I'm going to vehemently disagree with fb on this one: I thought there was a lot more flavor going on here other than the curry powder.  In fact, that was the first thing I thought when I tasted it: not overwhelmingly curry-ish. I served it with another curry dish, and I was afraid that the two dishes would taste exactly the same, but that wasn't a problem. I'm sure it just comes down to what kind of curry powder you're using. Oh, this was good with some Sriacha on top, too! (veganrun)
Good....Maybe it was my curry, I used Madras curry powder and it came out strong like two tbs was too much, but otherwises good.  I used some of the marinade to cook the rice with to flavor it some. (tweety)
Good enough but a little bitter--I subbed ground ginger for fresh and that may have been part of it. Enjoyed the leftovers today even more than I did right out of the oven. Gave everything time to meld. (caroleena)
Broiled blackened tofu
This was delicious! The crust is so flavorful and spice-y. Tofu had perfect texture. (AC)
Good, but pretty dry.  Definitely needed a dipping sauce, but since I wasn't prepared, all we had was BBQ sauce - it worked nicely though....not sure it was anything spectacular though. (erinmonster)
I didn't broil this, but grilled it stove-top. I used the oil/soy sauce first, and then rubbed the spices in, flipped, and rubbed in the rest. It's fine, maybe just not my favorite flavor combo or something.  (fb)
I pressed the tofu cause I'm all about rubbery but tasty tofu. I was skeptical that this wouldn't absorb any real flavors but it came out really good. It pairs beautifully with some pasta. (intheend)
Delicious!  I enjoyed the smoky paprika combination with the garlic and other spices.  I used Braggs instead of soy sauce as that seemed a better choice for my tastes and I left out the sugar and salt. (tweety)
Perfect. Love this. (veganrun)
I seem to be the lone voice of dissent, but I didn't really like this. I think my issue is that the tofu is just dry-rubbed and broiled. Without any marinade and/or longer bake time, the tofu still tasted too much like tofu to me. You know? I hate when tofu tastes like tofu  I even pressed the tofu beforehand but it was still too soft and tofu-y for my tastes. Oh well. Good idea, though. I might like it better if it were marinated or baked (lebkuchen)
Red Thai tofu
Also great. Had this with Thai green beans. Very flavorful. Make sure you like your red curry paste. (AC)
Delicious, even though I didn't really even read the directions....I just saw the ingredients and went for it....served it on the side of Pad Thai salad - very tasty. (erinmonster)
Yum. I didn't use red curry paste but instead used massamun curry paste (it's milder), and so it wasn't as spicy as it could have been. Heavily flavored, but delicious thanks to its skillet-based preparation. I think I really like this method better than just baking, and will probably do this for "baked" tofu in the future. (fb)
Great flavor! I liked the balance of sweet and spice although maybe that's not a correct statement because I'm saying that after I put sriracha over everything. The point is that I think you should make this. (intheend)
This was awesome. Very easy to prepare, and it doesn't take very long to cook either. It's very flavorful without being too spicy. (disneyfav)
I had this with the pad thai salad, no complaints, i'm totally into thai food now (vanilladoe)
Delicious.  Let's face it, the girl knows her tofu.  This is the 7th (yes, I counted) tofu dish I've made from this cookbook and I don't think I've been disappointed yet.  I used a red curry paste I got in the Asian store that was very spicy hot.  This time I did use the agave, but not as much.  Again, olive oil seemed wrong and I used peanut oil.  Loved loved loved this. (tweety)
Such good, easy, tofu + red bells. I cheated a little cos I don't have curry paste and just added a mix of curry powder and spices plus a little vinegar. Will make again! (sog)
Quite good. I subbed red onion for the shallots, regular basil for the thai basil, green pepper for red pepper, and grapeseed oil for the olive oil. My red curry was REALLY mild and I think a little more spice may have added a nice kick. I was impressed with how the tofu came out--is this what she meant by "dry-frying?" Because it really worked! (caroleena)
I made this dish after having already spent a couple of hours in the kitchen, so I got kind of lazy.  Instead of pan frying the tofu, I combined the Thai red curry paste, water, soy sauce, agave nectar, some of the garlic and ginger, and a little canola oil, poured it over the tofu, and then baked it @375 for 15 minutes, flipped the slices (I used thin slices instead of cubes), and then baked for an additional 10 minutes.  Meanwhile, I pan fried the red bell pepper, the shallots, and the remaining garlic and ginger.  I then added the Thai basil just to wilt it.  During the last 10 minutes of baking, I poured the sauteed ingredients on top of my tofu slices.  The results were just okay.  I would have preferred firmer tofu slices with a stronger Thai flavor.  I used the baking time for my favorite tofu recipe (Oriental Tofu - The Complete Vegetarian Kitchen - Lorna Sass), but I suspect my Red Thai Tofu slices could have used a little more time in the oven.  Could be that they'll be delicious tomorrow, however.  That often happens with tofu.  (peaceablepalate)
Tofu chimichurri
I pretty much followed the recipe and I thought this was pretty interesting.  It had tons of flavor and came together quickly.  I thought it was good, but Cams liked it a whole lot more than I did.  I think it was the texture...the marinade was fairly smooth, but it still had some "chunkiness" to it.  I would make this again, but probably only if Cams asks me to. (lotus)
FLAVOR SO STRONG. The chimichurri stuff from Viva Vegan is like that too, so maybe that's just how it is. The concentration of the herbs kind of comes off as bitter, but not bad. It's hard to eat a lot of this. (fb)
I love her version of this marinade.  Everything blends together real well for a nice green spicy taste. (tweety)
Apple miso tofu
Did not like. I subsequently decided for sure that I dislike miso. I think this is a kinda love-hate dish, so if you like miso a lot..give it a try. (AC)
Good -  As AC's review above says, you gotta like miso to even try this dish.  Still I cut down the amount of miso from 5 tbs. to 2.5 tbs. and am glad I did.  The miso would have been way too overpowering had I not.  I'm not sure I have white miso, but it is light.  I also followed my instincts and cut the mirin down by 1/3 so as not to make it too sweet.  The whole dish was weird to me, but I liked it.  The sauce seriously burned my pain and wasn't juicy, but I guess that's o.k. I can soak the pan. (tweety)
Lettuce wraps with hoison mustard tofu
Love, love, loved this. I don't eat tofu anymore, but I need to make this sauce for something else in lettuce wraps. Had it with avocado. (AC)
Oh my god this is so effing awesome! I bought some hoisen sauce on the fly yesterday so I decided to make this tonight for my parent's anniversary. It is amazing, and everyone LOVED it. I decided to use seitan instead of tofu, which worked out fine. The sauce for this recipe is so great. I am going to make this recipe often from now on. (dannibazaar)
Amazing!!!  I loved these & could have eaten the entire dish myself.  The only things I changed were to use Bragg's instead of soy sauce, and I added about 1 Tbsp of peanut butter + a little water to the hoison-mustard sauce.  Such great, vibrant flavor!  (JessaCita)
I just used the sauce from this recipe with a big pan of stir fried veges and it was really good.  I don't know why, but I don't usually put mustard with asian flavoured things and we really liked this combo so I'd probably make something like this again. (oww)
tasty tofu. I was concerned that there would be too much mustard here, but not so much at all. I'd make it again; the sauce was pretty simple. (fb)
I liked this but not as much as other reviewers. I thought it was a bit sweet and I was anticipating a heavier hoisin flavour. Instead it was a mild hoisin flavoured dish, tempered with the mirin and mustard (I used Dijon). I also added in 200g of enoki mushrooms while frying the red peppers. Plated it atop baby spinach as a salad since I wasn't about the make them into wraps.  This dish reminded me how much I love hoisin sauce! The New Mayo Clinic Cookbook has a good tofu hoisin recipe. (blinknoodle)
I love the sauce for this, and it's pretty easy to make. I've quit bothering with the lettuce cups, and just use it as a filling for wraps. (disneyfav)
Very good.  As you can see I didn't wrap it in lettuce and used tempeh instead of tofu.  I used sambal olek instead of red pepper flakes and used about two teaspoons.  I'm glad I added the heat because it was borderline too sweet with three tbls of mirin and 2 of hoison. (tweety)
excellent. i baked the tofu first and served it over shredded lettuce.  (thirteenblackbirds)
After eight and a half years of marriage, my dear, wonderful husband still insists that iceberg lettuce is an acceptable pickup when I specify that I want "lettuce" at the store. Thankfully for me, iceberg lettuce makes for wonderful lettuce wraps! I loved this recipe... then again, hoisin sauce can do no wrong in my book, so it was set up to succeed. Definitely a little on the sweet side but I didn't mind, and given my love for hoisin i agree with another reviewer that the taste of it in the recipe seemed a little light. (caroleena)
Chili lime rubbed tofu
Another good one! So many good recipes here. Great flavor. Not super strong, but good. (AC)
Just meh....too much lime for my taste.  1/4 cup, plus the zest is just too much.  I think in her zeal to cut down on the fat she put too much lime and it overpowered the final result for me. (tweety)
I liked this. Tastes exactly like it sounds. Reminds me of those Mexican candies covered in lime & chili yupppp which I think works well for tofu. (fb)
I looooved this! It's overflowing with flavor, butTweety is right--it is REALLY limey, so make sure you dig the flavor of lime. I ended up getting 1/4 cup lime juice from one lime (minus about a 1/2 tablespoon, which I used OJ to make up). I just threw the tofu on the George Foreman grill instead of baking--muy delicioso!  I even ended up pouring the extra marinade over some refried beans--I couldn't bear to waste a drop. (veganrun)
Curried scrambled tofu with wilted arugula
Had a bunch of arugula from the CSA and was happy to use it in this scrumptious dish.  I love curry and it's a natural to be paired with tofu scramble, so I loved this.  Of course I used the 3 tablespoons of the 2 to 3 she recommends.  She uses so little oil (no complaint) I did have to add a tablespoon or so of water during the scrambling and again when wilting the greens.I had a minor issue as to what to do with the tablespoon of lemon juice she calls for in the list of ingredients, so I just added it at the very end which makes sense.   But being the literal recipe follower that I am, I need specifics.  (tweety)
I paired this with the Thai vegetables, and while it was fine, it was unimpressive. It would probably be better with more veggies or something. I like Isa's basic tofu scramble better. (disneyfav)
Not that impressed. Maybe needs more lemon juice, other vegetables, somethin. Wound up being too plain for me. (fb)
Not bad, but in the middle of this I realized that I just really like my tofu scrambles with nutritional yeast. I had some awesome curry powder (and I used a solid 3 tablespoons of it), which I think made the dish for me. The lemon was a good twist... I used 1/2 of a lemon and put it in with the spices (didn't see in the recipe where the lemon was called for?) Didn't have arugula so I cut up a tomato and grilled it with some spices. It's only 100 calories a serving so I ended up having 2 servings' worth with the tomatoes and some fruit and calling it brunch. (caroleena)
Yummy! I think I'll add even more arugula next time--so earthy and delicious! This dish came together in no time flat. Again, I will leave my onions in a bigger dice next time, as I think that they get lost in the dish. (veganrun)
Eggplant provencal
This made me realize that I don't like cooking with wine too much. And that I like roasted eggplant far better than stewed. Oh well...(fb)
Surefire seitan
This wasn't so surefire for me...but it was one of my first seitans..if not the first. If I remember correctly, it was really wet, and I tried adding more flour..and just messed up the texture. That means nothing, though! (AC)
Fail. I'm going to blame my failure at this on the fact I used besan from an Indian grocery..which is chickpea flour, which is what she calls for, but might be a bit grainer than American-style.  Or perhaps that the "cold veggie broth" was too cold coming from the fridge?  Anyway, I kneeded the crap out of it and it never got elastic, it was moist and delicate after cooking so I decided to bake it for 30 minutes.  On top of that the taste was meh to bleh. (tweety)
I think this'll be the basic seitan recipe ill use from now on, with the veganomicon version I always had a somewhat spongey/rubbery result, whereas this was nicely firm  i added chicken style seasonings to this too. (vanilladoe)
This was super wet and spongey, not elastic at all. I don't think I'll try this again. (aggplanta)
I didn’t like this much. It didn’t really have much taste and it was spongy! I much prefer the VWAV recipe any day. (veganrun)
Red wine and kalamata tempeh
Hated it.  I should have seen it coming when I noticed the marinade was primarily red wine and nothing else.  I marinaded it all day after steaming the tempeh ten minutes.  The marinade soaked through and the wine taste overpowered it and was dreadful.  I cubed them instead of making four slices, and rather than dry cook for 15 minutes, I cooked for a few minutes to brown and then boiled it for five minutes in the marinade to boil off the alcohol.  She said three minutes, but I added a couple more for good measure.   (tweety)
Tamarind BBQ tempeh and sweet potatoes
A tangy BBQ sauce that works really well with the tempeh and sweet potatoes. I steamed my tempeh for 5 minutes in the microwave first before marinading it for 4 hours. I was skeptical, but the sauce thickened up nicely. Served with rice. (blinknoodle)
So here's the deal: I'm not much of a fan of either tempeh or sweet potatoes. BUT I LIKED THIS. A LOT. I made half the recipe and wanted to eat the entire thing in one sitting (*I didn't). It's not a tomato-y barbecue sauce, but still a delicious sweet-tangy sauce that could make anything (except turnip) taste good. Wanna make again. (fb)
Really, really delicious. I never would have paired the tempeh and the sweet potatoes, but it totally worked. The sauce was pretty excellent and very easy to whip up. Next time I make this, I will add some onions and maybe some regular potatoes to the mix. Leftovers were really good. (SweetGeorgiaPeach)
This is so amazingly delicious! Usually I'm not much of a fan of BBQ flavoured things, but I loved the tangy-smokey-ness of this. I let it marinate all day long so...everything was nice and easy to throw together. Just perfection. (dannibazaar)
another great dish. I love how easy this dish was to put together. I'm always a big fan of not having to steam tempeh beforehand! My only subs were to use ketchup instead of tomato paste, and chili powder instead of cayenne. I used the agave rather than the maple syrup. I also used 2 8-oz packages of tempeh, instead of the 12-oz called for. I didn't want to have half a package leftover, but on retrospect, it was definitely heavy on the tempeh so I might just use one 8-oz package next time. The sauce was really flavorful and this was a very good and hearty dish. I served it with some steamed frozen brussels sprouts and some cornbread. (lebkuchen)
I fell in love with tamarind when I was a kid living in Thailand (army brat), so I love the opportunity to use it in a recipe.  This was a good marinade.  She calls for 12 oz. of tempeh and the packs here come in 8 oz. so I used 16 oz. total.  I marinated just the tempeh for about 30 minutes and then roasted it.  It came out on the dry side, but that's because I used extra tempeh and I liked it just fine.  I didn't have enough sweet potato and used both sweet and regular.  (tweety)
So easy and delicious, you just can’t go wrong here, especially if you cut and preassemble the ingredients, which I’ve done. Then you just get home, pop it in the oven and make a salad while it cooks. So convenient. The first time I tasted this I swore I’d never make a another homemade BBQ that lacked tamarind. What a perfect flavor for a BBQ sauce! Perfect all around. (veganrun)
Buffalo tempeh
This was so good! I'm so making it again. Must be I have a low heat tolerance...it was so hot (but so good). Great with the slaw. (dannibazaar)
Staple for me! It blew my head off when i tried it... i used temporary insanity hot sauce, so my bad! Second time I had it with coolslaw, which definitely worked together (vanilladoe)
I did this with portobello slices. Mine didn't come out spicy, but strongly flavored. I enjoyed it! (AC)
my issues with heat are well-documented in these boards, but this was SO GOOD. I had been craving buffalo ever since having buffalo tofu at a restaurant and this hit the spot in a much healthier way. The tempeh is so hearty that I think it counterbalances the spice. I had mine on top of whole wheat pasta with the easy breezy cheezy sauce--vegan buffalo mac! Ate it at break in an orchestra rehearsal and got comments about how good it smelled--people couldn't believe it was veggie (caroleena)
Very good low fat way to make a Buffalo wing sauce.  Loved it! (tweety)

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Talk pasta to me
Fusilli roasted veggie primavera
A nice primavera. I love roasted veggies, so this worked for me. Not super special or different, but good and healthy. (AC)
YES DELICIOUS. Simple pasta, deliciously roasted vegetables --> inevitable tastiness. Case closed. (fb)
This was simple and yummy. I don't usually use balsamic vinegar, but I really liked it in this dish. It was kind of like a warm pasta salad. (stillflat)
It was good. I like balsamic vinegar and roasted vegetables, and with some faux parmesan sprinkled on top it made a tasty dinner. It tasted even better the next day. (eldsjal)
Very good way to get a ton of veggies in... And best the next day for lunch! The only problem I had is that while my top rack of veggies had lots of juices from the roasting, the bottom rack had its juices all burned up. I should have switched the racks halfway, possibly. (caroleena)
Pasta con broccoli
Another super simple, tasty recipe. Kinda hard to get everything to stay mixed in, though. (AC)
unfortuately, this was pretty bland...and I was pretty heavy handed with the spices too....it was just missing something...(erinmonster)
Very plain, not something I'd want to make again. (intheend)
A simple, but good dish. "Garlic" should also be in the title, 'cause I ate it, and it was like GARLIC!! But good. J likes all three main elements, so he liked this too. Kind of plain, yeah, but it's a good alternative to just pasta and red sauce.(fb)
Tempeh helper
This is the first recipe that I liked tempeh in. Awesome. It's not quite like hamburger helper (but I never really ate that stuff, and gross), but it's delicious. Love all components. (AC)
very similar to my normal mac n' cheeze....I added broccoli, but otherwise followed the recipe pretty closely - it doesn't say when to add the cheesy sauce, so I just added it at the end, which I'm sure is when you're supposed to, but it was a lot of sauce -  I made it very soupy, should have added a little bit at a time...I like it just fine, but I can't say I really noticed the tempeh in it - probably could have left it out, but oh well....(erinmonster)
Mind you, it's been a few years since I've had Hamburger Helper but this was good. It tasted spot on. I liked that it was one dish and easy. I also liked that it was tempeh instead of crumbles. I haven't made a lot of nutritional yeast sauces before but this tasted good. It's not cheddar cheese but had that flavor I remember with Hamburger Helper.  (digifoo)
This is sooooo good! I left out the peas because I think cheesy peas are gross. (minke)
I thought this was pretty bland, surprisingly.  I love tempeh, so no problems there, but the overall dish was very boring, in my opinion.  My boyfriend loved it, though.  I did like that there was no cutting involved, but I probably won't make this again.  Oh, and I modified the cheese sauce to be gluten-free by replacing the flour with 2 Tbsp arrowroot.  (JessaCita)
I liked it, though I don't really recall what hamburger helper tasted like so I don't know how it compares. My husband has never liked tempeh, and this didn't change his mind. My daughter ate more than I expected her to, I think she liked it.  I was a little confused about when/how to add the sauce because the directions don't say - at least not that I could see. I ended up just adding a few tablespoons to each serving and mixing together. (hopfrog)
I had such high expectations for this, because I did enjoy my (no) hamburger helper back in the day (I was too poor in college to afford the meat!), but it wasn't everything I was hoping it would be. For one thing, I found it to be way too soupy - I was hoping for a thicker, creamier texture. I was nice and hearty, and it tasted fine, but I don't think I'd make it again. It needed something - maybe a bit of chili powder or hot sauce or something. I agree with JC, it was a little bland. (lebkuchen)
I liked this, it wasnt mind blowing but it was enjoyable. (vanilladoe)
Easy Breezy cheezy sauce
This is one of my favorite cheeze sauces. I've made it about 5 times. In fact, I made it again tonight, but added extra broth stuff, and had it with rice, broccoli, and hot pepper sauce. Yummmm. (AC)
I haven't made a lot of nutritional yeast sauces before but this tasted good. It's not cheddar cheese but had that flavor I remember with Hamburger Helper.  (digifoo)
It was good in the tempeh helper, but I prefer other nooch sauces for things like vegetables.  (hopfrog)
on the plus side, very easy to make, low-calorie, and pantry-friendly. On the negative side, it didn't really taste very cheesy at all ;-D It definitely tastes more "mustardy" than cheesy. I might try it again with maybe a little bit of EB and some pimentos or something. Not bad, though, really, especially for the low-cal, low-fat factor. I served it on the Tempeh Helper and reserved a little bit to pour on some steamed broccoli and cauliflower. (lebkuchen)
The best cheeze sauce I've ever had! Is it the broth powder that makes the difference? I'm not sure, but I love this. I'll make it again soon to dip veggies in (fondue!). (dannibazaar)
I almost never add the full amount of water that these nooch sauces call for. I usually do 3/4 of the liquid, and I like that consistency much better. So, I used 1.5 cups water in this recipe, and I thought the consistency was exactly what I remembered nacho cheese being. I like the nooch to flour ratio of this recipe (3:1), much better than my old stand-by in Vegan Table (1:1). I think it tastes much cheesier and less...adulterated by the flour. I didn't have any onion or garlic powder, so I grated a clove of garlic in, and my broth concentrate is actually a paste in a jar, and this worked just fine as a substitution for the broth. My new favorite cheezy sauce! (veganrun)
this is one of the better cheeze sauces i've made, and it's definitely the healthiest, but  i was disappointed. it seemed a little too bland, and although it thickened well, it wasn't what i would call creamy.  i think it would be so much better with some earth balance.  it didn't satisfy the cheesy craving i had. (thirteenblackbirds)
Yum. I echo what everyone else says--it's a good low-fat cheezy sauce. (I for one don't miss the earth balance that much.) I don't often keep turmeric in so I have skipped it the two times I've made this recipe. On one hand I know that turmeric lends the yellow color; on the other hand I think leaving it out might keep the sauce from tasting too mustard-y, as others have said. (I'm always surprised at how much flavor turmeric adds to things.) (caroleena)
Spinach linguine with edamame pesto
Another one of the first ones I made. Really good. I don't like the pesto as much as I love the VWAV (my usual) pesto, but a great alternative. (AC)
Another amazing recipe! I was lacking frozen edamame so I just replaced it with an equal amount of frozen peas, which tasted very good. I never had pesto much before, honestly...but I really liked the taste of this pesto and it got my mum's approval (she's very picky about her pesto). I added a bunch more vegetables, rather than just mushrooms. I will be making this often. (dannibazaar)
Pretty good, edamame thins out the pesto. So it's not quite as pungent as regular pesto pasta, which is fine, and I think it's actually a bit heavier because of the whole pasta + legumes. (fb)
I liked this a lot! It has already become a regular. (eldsjal)
I think i might have been the only one knocked over by this, I thought it was one of the nicest things ive eaten in a loooong time, I had it with spinach spirals. Super green and superfantasticallyamazingly  delicious!!!!! (vanilladoe)
I must be the only one who thought this sucked. It was a huge textural issue for me, I just didn't like how it felt on the noodles but the taste was alright. (intheend)
I liked it, but I can't go in thinking of it like pesto. To me to pull it off it would need a stronger basil taste--I thought there was too much edamame. But as a pasta sauce more generally I enjoyed it. I especially liked it in the whole pasta dish with the mushrooms and onions. The thyme, which I thought was an odd addition, worked quite well too. Didn't bother with spinach linguine and instead used whole wheat rotini--I like how the sauce got stuck in the ridges of the pasta. (caroleena)
Ginger bok choy and soba
This was pretty good. Nicely flavoured, easy, satisfying...and it made A LOT. It almost didn't all fit into my skillet! It would be fun to make it with baby bok choy. (dannibazaar)
My noodle measurement (heh) might have been off, but there were a lotta noodles here, especially compared to everything else. I think one could easily double the bok choy. Or halve the noodles. Lightly flavored, not too gingery. I think the ginger needs to be left predominantly raw to keep a strong flavor, instead of being sautéed first. (fb)
Very good.  Nothing unique or earth shattering about this.  I've made smiliar things a million times, which means I love it.  I used siracha instead of red pepper flakes, and whole wheat spaghetti instead of soba. (tweety)
a solid recipe but nothing special... needs something more, maybe mirin, to take it up a notch. (thirteenblackbirds)
I've been meaning to make this recipe for a while, but never remember to buy soba, and the bok choy never looks good. So, I did it with spaghetti and kale. I also added mushrooms and the black beans, as suggested. Definitely a dish to play with. My flavor came out well. I think sesame oil is good to use instead of vegetable. I added lots of sriracha, and the flavor was good. Needs lots of garlic and ginger. (AC)
I agree that it was missing something... my thought was that these noodles missed being pan-fried. (Of course, that would go against the purpose of this book). I added a splash of chili oil at the end (along with some soy sauce) that added the little bit of spice and oil that I was craving. (I don't keep siracha in.) Also added some sesame seeds b/c it seemed to call for it. I used 3 baby bok choy that came banded together from my farmer's market and I thought that the veggies-to-noodle ratio was generally good. I did spring for soba noodles for this recipe, which I think helped to keep things somewhat interesting since they have a unique texture and taste (to me). (caroleena)
Pasta de los Angeles
Really simple and fresh tasting. Really fast. I'd make it again and again. (AC)
I freakin' loved this!  I didn't have spinach and wanted to use up some fresh arugula that I had, and that was pure genious on my part, because the greens blended most exccellent with the beans and tomato sauce.  It was tasty using shallot instead of onion for a change, but sauteeing a cup of shallots, garlic and jalapeno in one teaspoon of oil was a challenge for me.  I had to cut down on the heat and added the tomatoes about 3 minutes in instead of five.  I used up all my lime zest in the above and wished I saved it for this dish.  The other liberty I took was not using angel hair but chiocciole pasta instead. (tweety)
great combo of flavors! i loved the black beans/ lime / jalapeno in a pasta and will make this one again. (thirteenblackbirds)
I felt like this was kind of plain. Needs spices or something. (fb)
yummy. The lime is a nice touch in it. I almost forgot the cilantro and added at the end which I think kept the flavor nice and fresh. Used onion instead of shallots (one cup of shallots sounds like a lot of work, not to mention pricey!) and whole wheat thinnish spaghetti instead of angel hair. When I first tasted the sauce I thought it needed something else, but after just adding a touch more salt (and remembering the cilantro) it really did come together nicely. (caroleena)
Lasagna with roasted cauliflower ricotta and spinach
I forgot that I had made this! Someone reminded me by commenting on the fb picture. I'm glad that I made it before, because I don't eat tofu anymore. I don't remember any specifics about the recipe, but it looks delicious. I've never had great luck with making cauliflower creamy, so that was probably a slight issue. I do think I enjoyed the lasagna, and would make it again somehow...without tofu. (AC)
I made this weird  -I used whole wheat fettuccine instead of lasagna noodles (what can I say, I'm awesome). Anyway, there's quite a bit of "ricotta" in here, and not a lot of spinach. I think instead of fresh spinach, using frozen spinach would allow there to be more without having any issues with losing a lot of volume. The ricotta itself is pretty good, mildly flavored, and the cauliflower lends a good texture to it - kind of crumbly. Easy to like. (fb)
Woah, super bland.  Really gutted with this - I ate it but I DID NOT enjoy it at all.  I was looking forward to this as I liked the idea of the cauli/ricotta and it tasted good before baking, but once baked, bland.  I'll stick with my usual lasagna recipe in future. (shelloid)
I've made this twice now and absolutely love it.  I think I always modify pasta recipes in some way.  I pretty much stuck to the directions for the ricotta, except I added way more than 1/4 cup nooch.  I added onions, red pepper flakes, diced zucchini, and parsley to the sauce.  The second time I made it, I cheated and used Newman's Own sauce because I didn't want to go to the grocery store for canned tomatoes.  I don't think anyone noticed.  (lotus)
first, I must preface this by saying that, although lasagna is one of my favorite foods, I NEVER make it. EVER. I think the last time I made lasagna was, like, 4 years ago! So take what I say with a grain of salt  I thought this lasagna was very easy to make. It didn't make a ton of dishes, and the steps were very logical, so you could be doing one thing while something else was going on. I like recipes like that. I think the flavor was very good, but there's room for improvement. I think with some very small adjustments, this lasagna would be excellent. Next time, I will definitely add some sauteed/roasted veggies - perhaps some onion, eggplant, zucchini, or mushrooms. I think the original recipe could benefit from a little extra flavor and texture. But I have to give Isa big ups for this recipe - it was dead simple, ridiculously low-cal, extremely nutritious (check out the nutrition facts on this one!), and pretty tasty. I will definitely make this again. Oh, and I totally agree with Lotus about the spinach - there isn't as much in there as I would like. I'd definitely throw some frozen spinach in there next time. (lebkuchen)
Miso udon stir fry with greens and beans
yess very miso. I didn't use swiss chard, but kale. I did use adzuki beans, but I feel like any bean could be used (I don't think they have a particular flavor, they just make it more Asian). Salty goodness. (fb)
Didn't like this at all- it was just so plain. I had to dress it up with some extra soy sauce and sriracha but even then none of us enjoyed it. (intheend)
I do not like miso, so there! That said, I modified the miso in hot water to be broth base+bragg's+rice wine vinegar+ume plum vinegar. I used kale instead of chard, but stayed with the recipe. I thought the broccoli would be too done for my tastes, and that it would be bland..but it's not! It was actually quite good. Sesame seeds and sriracha on top are a must. The flavors did come together (even though they seemed like they wouldn't), and it was tasty. I think the adzuki beans are good in this. (AC)
I enjoyed this. I probably didn't use enough chard (I used one bunch--don't know how much by weight) and didn't have siracha to put on, but I liked it plenty without. Any time you have a recipe with miso I think the results are quite different depending on what you use, so I'll go on record by saying I used yellow miso. (I think white wouldn't have been assertive enough in this). My first time using adzuki beans and I thought they were great on this--they kind of fell apart a little bit and coated everything with starchiness. I wish I had started the recipe in my wok instead of my saute pan b/c it wasn't big enough to hold everything for the mixing-in at the end. I used dried udon, not fresh, so they weren't as super-fluffy as I normally associate with udon. (caroleena)
Pretty good.  Very unique dish as I don't think I've had anything similar before...I used brown rice noodles instead of udon but was faithful to the recipe otherwise with one more exception, even getting the azuki beans while I was at the health food store.  I don't understand her love affair with olive oil and I wonder if her recipe testers called her on it, or if it's just me.  It was totally wrong for this Asian inspired dish and I used toasted sesame instead and that made for an excellent taste along with the rest of the ingredients.  (tweety)
Mac and trees
This uses the cheezy sauce, so it's fab. Super super fast. Will make again!!! (AC)
Loved it considering I loved the cheeze sauce. I added more broccoli than what was called for and used orechiette pasta because that was all I had. Tasted good cold, too. (dannibazaar)
this was ok/good. i'm not crazy about the cheeze sauce, but i still ate a lot of it. i usually think of broccoli for alfredo dishes, and peas for mac n cheese, but this still worked.  i thought it was definitely better with a generous sprinkling of freshly ground black pepper. (thirteenblackbirds)
Pasta e fagioli with spinach
Well, I had to modify this recipe more than I was expecting, and the result was mediocre. I did add onion, because it seemed odd that it wasn't included. I had to use red wine, frozen spinach, and chickpeas! Agh. Anyway, it does seem like the actual dish would be a bit bland, but maybe would be good for certain situations. (AC)
Lotsa spinach. I wanted more punch to the sauce as a whole - maybe next time I'll add more garlic, or chopped olives or something. A little plain by itself. (fb)
This was ok.  I used canned tomatoes instead of fresh and used the vegetable broth option because I didn't have any wine.  I thought it was weird that the recipe didn't call for onions.  I think I always use onions in pasta dishes.  It was fine, but I doubt I'll make it again.  (lotus)
This was fine--very similar to my go-to pasta dish so I feel kind of silly reviewing a recipe for it. I didn't have spinach so I subbed kale, and I cooked it for a little bit just so I wouldn't have raw kale. (Then I cooked the pasta in the water from the kale.) Also used red wine instead of white, rotini as my pasta, and garlic powder since I was out of garlic. I didn't think it was too bland, but boiling the kale a bit probably cooked it down so the dish wasn't SO much green by volume. (caroleena)
Loved it.  Great combination of tomatoes, white wine, herbs and garlic.   I used a whole pack of about 13 oz. of pasta instead of 8 oz. and used 9 oz. instead of a pound of spinach so the ratio was a bit different but didn't change the taste.  I added crushed red peppers and topped with some homemade parm. (tweety)
Curry laksa
Made this the day before eating because Isa said the leftovers were good. It was a very tasty dish. My husband liked it alot. I'll admit that I still carry some residual cultural bias against tofu. It can be very delicious and my mouth will say "hey! this is good!" but my brain will say "but it's tofu." Really impacts how much I enjoy it, unfortunately. Fortunately, my daughter has no such bias and ate some tofu and noodles from this dish. Next time, I'm going to briefly cook the bok choy leaves before putting them in the bowl because they didn't get "silky" just from the heat of the noodles - they pretty much stayed raw. I thought the dish would be too sweet from tasting the curry sauce by itself, but when mixed with all the other ingredients the sweetness mellows out a bit. I'll also add that I wasn't expecting the curry to be as soup-like as it is - there is a lot of liquid when compared to the quantity of veggies/tofu. You could eat just the curry as a sweet soup I think. (hopfrog)
I was like "hah! light coconut milk? Please, Isa, this is curry we're talking about." But I was put to shame. It was delicious. Perfectly curry-y. limey, everything-else-y. Instead of serving over rice noodles, I mixed in rice noodles (they tend to stick together too much as left overs, so this kept the noodles separated). It was great that way. Kinda tangy, creamy, curry. (fb)
Made this for me and my omni boyfriend .. considering he doesnt like much (he doesnt like peanut butter OR tomatoes ...wtf?!?!) I thought this would be a risky meal option for someone who eats a fairly beige diet... He LOVED it, and i was very impressed too, i like how the tofu soaks up the broth and gets all juicy. (vanilladoe)
wow this was soo delicious.  i love this. it's creamy and just perfect tasting.   i used regular coconut milk b/c that's what I had, and cooked the rice noodles in the curry to make this a one-pot meal.  it was oh-so-amazing! (thirteenblackbirds)
I could basically echo hopfrog's review. Delicious, but I wasn't expecting it to be so soup-y in consistency. (Not that there's anything wrong with that). Next time I would add the bok choy leaves in just after the last few ingredients, just before serving. My first reaction tasting it was that it needed more salt (could be my broth I used), but as I kept eating I could taste all the yummy flavors so I'm glad I didn't put in more salt. The cilantro garnish is a must. (caroleena)
Creamy mushroom fettuccine
For the "creamy mushroom soup," I ended up using 1.5 cups mushroom veg broth and 0.5 cup soymilk.  The sauce was really tasty but I didn't really like the dish overall. the noodles never really soaked up the flavor and I mostly tasted the whole wheat fettucini. i might try it again sometime with whole wheat spaghetti. (thirteenblackbirds)
Cajun beanballs and spaghetti

Black eyed pea and tempeh bean balls
I'm a little ashamed to admit this was only my second time using black-eyed peas, so I was glad to use a recipe with lots of other flavors going on, in case I wasn't digging the flavor. I really liked the earthiness of the BEP, which paired well with the earthiness of the thyme. However, I will halve the thyme amount next time--it was just WAY too much and I struggled to taste much else (but there IS so much more going on). I only got 17 balls, so I cooked them closer to 30 minutes. Also, I broiled them for a few minutes at the end, to crisp up the outside. They crumbled a bit more than I would have liked, but it wasn't too bad. They were yummy and easier to make than I initially suspected. Good recipe! (veganrun)
I can echo a lot of what AC said. I didn't like the thyme in it as a spice and if I made it again I would pick something more typically Italian (probably oregano). I couldn't find black-eyed peas when I ran to Trader Joe's so I picked up kidney beans instead and that was an acceptable substitute. Overall I liked this recipe! (caroleena)
Mom's marinara
I combined a few of the variations, but I don't think this is as good as my usual marinara. It doesn't have a lot of depth of flavor, and is just kinda meh. Nothing wrong with it, just wouldn't do it again. I like to add lots of flavor to my marinara. (AC)
I generally agree with AC's assessment. It was fine for a quick, easy sauce with few ingredients but it doesn't replace MY mom's marinara (which involves advanced planning due to the use of a crock pot). Didn't have a ton of depth though I thought things improved a bit as the sauce cooked. I agree that onions are a must in marinara but rather than add the onion variation I just added some dried minced onion. Also added a pinch of fennel to give it a bit of a sausage-y taste (MAY have been too much, ask me when I have the leftovers). Didn't have crushed tomatoes so I took a potato masher to a similarly-sized can of whole tomatoes. (caroleena)
What AC said. (veganrun)
Good quick and easy marinara.  I seasoned it with crushed red peppers.  Not very inspiring or unique but good. (tweety)
Spicy marinara
I added this (red pepper flakes), which I always do to my sauce. (AC)
Marinara olivada
I added black olives, but they were kinda lost in the sauce. (AC)
Marinara puttanesca
I didn't have crushed tomatoes, so I used a can of whole tomatoes that I mashed up well with a spoon. I think crushed tomatoes would have been better, though, because my sauce was very thin and liquidy. I simmered it longer than the recipe stated in hopes that it would thicken up a bit, but it didn't. I ended up adding a 15-oz can of tomato sauce at the last minute, which helped. The taste was good, especially for such a quick recipe, but it wasn't the best puttanesca I've ever had. Still, I might make it again in a pinch because I love puttanesca. (lebkuchen)
Cauli marinara

Mushroom marinara
I always like mushroom marinara, but this wasn't my favorite. (AC)
Roasted red pepper marinara

Sauteed onion marinara
I think onions are a must in marinara. (AC)
Spicy cajun marinara

Lentil bolognese

Eggplant marinara

Marinara with peas
I've been a fan of tomato-based pasta with peas for a while now. In this particular recipe I would have added the peas about halfway through cooking the tomato sauce instead of with the tomatoes. It's more of a bulk and texture thing to add peas as opposed to a flavor-melding thing, and I'm not a fan of overcooked peas. YMMV. (caroleena)

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Soul satisfying soups
Lotsa veggies lentil soup
a wonderful soup.  there is nothing especially exciting or interesting going on here in terms of flavor, but if you love a basic lentil soup, this is great comforting soup.  (my husband isn't crazy about lentil soup like i am, and he thought this was bland).  I didn't use the tarragon and instead added some balsamic vinegar and a little mustard.  the flavors came together perfectly. (thirteenblackbirds)
another winner. Isa is a genius  Seriously, I love this cookbook. This is another great dish - healthy, hearty, minimal effort. I followed the recipe exactly and it is delicious. Maybe a touch less salt next time, but otherwise, it's perfect. Hubby, toddler, and I all enjoyed this. Served it with the Sweet Potato Drop Biscuits. (lebkuchen)
A good, basic lentil/vegetable soup. Nothing to complain about, and it was made just a bit more special with the french lentils as opposed to regular green/brown lentils. My husband loved it. (hopfrog)
lentil soup. end story. (fb)
I started out to make this, and ended up not having the correct lentils (or all the veggies!), so I went with it. As usual... I used black lentils for the first time, and added some yellow squash. I kept the basic seasoning the same, but played with it a bit. It turned out a fabulous soup! (AC)
Very good.  Similar to lentil soups that I've made a gazillion times and nothing unique here.  Still it comes together real well and I loved it.  (tweety)
I used half of a leftover red onion, less tarragon, and I already had a container of french lentils in my fridge from earlier this week so I added ~2 cups of them and reduced the broth to 3 cups. I also added a few needing to be used creminis and 2 T of tomato paste at the beginning because I didn't have any sauce. Pretty yummy! I can really taste the tarragon but if I'd added the lentils dry and let it all cook longer the flavors would be better blended. (sog)
To echo many other reviews, there is nothing particularly special about this soup, but that doesn't take away from it's deliciousness.  I love, love, love the way french lentils soften while simmering, but still keep their shape.  Zucchini is out of season, so I just omitted it.  I also used finely chopped kale instead of spinach.  Good stuff.  (lotus)
Ceci roasted red pepper soup
really delicious! I made a couple of small changes - 3 regular sized red peppers instead of 2 large ones, 1 28-oz can of diced tomatoes (instead of 1 lb fresh), and 2 cups of veggie broth (instead of 3). Really nice depth of flavor for a pretty simple and quick soup. I'll definitely make this one again. Awesome leftover, too! (lebkuchen)
good stuff. I think chickpeas and red peppers in general are just a good combination. I blended nearly all the soup because I liked it better bisque-style than chunky. Also, I used jarred roasted peppers.  (fb)
Way too much rosemary. And too thin for my liking. (eldsjal)
I like this but don't love it. I used two roma tomatoes plus one 15 oz can. I think this would benefit from some basil leaves, and maybe fresh rosemary instead of dried because the dried leaves are annoying to come across. I pureed half and served over kale with lots of black pepper. (sog)
Looooooved this. So much flavor for so few calories. It felt fancy for some reason, too! I’d totally serve this to guests. (veganrun)
Butternut apple soup
sweet and a touch spicy (I think I went overboard on the pepper flakes, actually). Apple and butternut go together well, but it all feels a bit dessert-ish except for the spiciness. I think it would be good with sage added.  (fb)
Bistro broccoli chowder
This is good. I pretty much followed the recipe, but have never cooked parsnips, so I went with extra potato. It's not super amazing, but tastes good, and is healthy. I used my new immersion blender, so that was fun. I wanted to try it without additional seasoning, but next time I'd season it a bit more. (AC)
Yum! This was such a satisfying and I loved the slight bite that the parsnips gave to it. It's one of the better broccoli soups that I've had. (dannibazaar)
I could go either way on this one. The parsnip component isn't that noticeable, but broccoli is good so this is fine. (fb)
Parsnips were way too expensive so I used a couple of purple top turnips instead. I'm not a big fan of creamy soups so this will never be my favorite but it was good. I definitely like the turnips in it, it had a great flavor. (minke)
Didn't have a parsnip so used the book recommendation of a carrot. Not sure how much I'm missing out on not using the parsnip. This soup has a nice and light/healthy flavour. Those who do not like broccoli, are not going to like this soup. For those of us that do, this is tasty, very easy to prepare and is filling to boot.  I used soy milk instead of almond. Will definitely be making this again! (elliejelly)
this was yummy, and also very forgiving! I decided to use frozen broccoli florets (instead of fresh) to make this even quicker/easier, and I had to use unsweetened vanilla almond milk, cuz that was the only unsweetened milk I had on hand. Turns out, the frozen broccoli worked just fine, and I didn't notice the vanilla in the milk. I liked the parsnips in this. This was hearty and belly-filling. I had it with some baked Lemon-Herb Tofu from Vive Le Vegan. Great meal! (lebkuchen)
This is a pretty tasty soup.  I used extra potatoes instead of the parsnips.  Other than using fresh rosemary instead of dried, I pretty much followed the recipe.  It was good as is, but needed something, so I added some hot sauce at the table.  It was perfect. (lotus)
Arabian lentil and rice soup
I loved this! I will have to make it again; it was one of my favorite soups. The flavor is so deep and comforting. The lemon is essential! (AC)
Quite good. I didn't add the lemon juice at the end; I think it would be good with or without it.  A bit of cilantro on top for color, served with a salad; a perfect winter meal.  The basmati rice also makes it smell oh-so-good, especially when reheating. (kindnesstoall)
The lemon juice in this is all like HELLO I AM LEMON JUICE NICE TO MEET YOU. It's really great, and makes this stand out from other lentil soups (even though it's already unique for being red and not brown/green lentils). I figured this would need some cilantro at the end, but it doesn't. I was cautious that some of these recipes, which all seem to be around 250-300 cal a serving, would be small portions, making the low calorie-ness not as low as it seems. But this is a pretty hearty soup. It's easy to eat only a cup (which, I think, is less than a serving). Also, it's pretty thick, so it would be reasonable to add more water to get more of a soup consistency.  (fb)
Tasty, but nothing special. Maybe because I eat a red-lentil soup in one form or another at least once a week. I added some leftover cooked quinoa I had from the salad the other day in addition to the rice. Anyway, the soup is good, and I'll certainly put it in my soup rotation. (hopfrog)
This didn't taste much and I wasn't too keen on the texture of rice in soup. If I make it again I'll probably double the spices, add some parsley and perhaps a bit tahini? But I have so many other great lentil soup recipes on hand, I don't think I'll bother making this again. (eldsjal)
Nice hearty and tasty soup.  Pretty basic recipe.  Nothing to get excited about, but good. (tweety)
Love this. The rice makes it hearty and the lemon adds such a great dimension of flavor. Hopefully now I will spend less money at the local middle eastern restaurant! (caroleena)
Tortilla soup
This was good, but not knock your socks off. Pretty light tomato flavor. Nice and light, though. (AC)
I liked this. It was lighter in the tomato flavor, which let everything else come through. I've made tortilla soup with tortillas before, and I believe this was my first time using chips instead. It pretty much worked out just as well, so in the future I'll probably just use whatever I happen to have on hand. Pretty thick, too. (fb)
This is one of the best things I’ve ever made.  I used Trader Joe’s multi-colored flax seed tortilla chips, which I think made the dish.  Serve with some cornbread and you have an easy, cheap, absolutely delicious meal. You must must make this. (conniex)
This was my first time making (or even eating?) Tortilla soup. I followed it pretty much to a T and it was yummy. I was lazy and didn't seed my jalapenos, though, and it was way too spicy for me. Lesson learned! I thought it was fairly thick with the crumbled tortilla chips added... definitely needed to add water to leftovers. (caroleena)
Cauliflower pesto soup
Forgive me for using such a harsh word but, yuck! I really did not like this at all. The texture was weird, it tasted just like broth, I could not detect the basil at all...just...yuck. I threw it out it was so bad. (dannibazaar)
Caldo verde with crumbled tempeh
Good. I'm not a huge fan of fennel/licoricey flavors, but I used the full amount anyway and didn't suffer too much from it - it becomes milder through stewing. As the greens, I used collards and they also mellowed out through cooking (I cooked them longer than the 5 minutes, until they got soft, not sure how long). Satisfying, hearty, but healthy. (fb)
Very good! I love fennel, but I think everything was well balanced with nothing overpowering. I followed the recipe, but used seitan and kale. I think the smoky seitan went perfectly with this. 3/4 blending for this is right on. Filling and satisfying! (AC)
other than two minor substitutions (collards for the chard, and chili powder for the pepper flakes),  I followed as directed. I echo AC's review in that this is a very solid recipe as-is. It's tasty, filling, hearty, and well-balanced. I usually prefer soups with lots more veggies in them, but this is great in its simplicity. My hubby loved it and my toddler ate his entire bowl, so that's a win in my book! (lebkuchen)
I loved this soup.  The flavors were perfectly balanced and melded together nicely.  I didn't steam the tempeh, I just crumbled it, browned it a little, added the remaining ingredients, and cooked until it was slightly crispy.  I used collards instead of chard and definitely cooked them longer than 5 minutes...not exactly sure how long though.  I'll definitely make this again.  (lotus)
Manhattan clam chowder
Odd. I've never had said non-vegan dish before, so perhaps that's how it is. This is basically potato + tomato + shiitake + herbs, in which the shiitake kind of stands out. Shiitake's not the fishiest mushroom there is, but it's more vaguely ocean-y than button mushrooms which is probably why it's here. As a soup and not an imitation of clam chowder, though, I think button or portobello mushrooms would probably go better, and if you're really looking for something fish-tasting, oyster mushrooms are probably preferable. I might just be more used to having shiitakes in salty soy sauce, miso, or dashi-based broths which is why this seems weird. (fb)
I didn't like this. It tasted nothing like clam chowder, had very bad texture and bad taste. Wouldn't recommend it. (minke)
Yam and black bean soup with orange and cilantro
I'll admit- I've always been afraid of recipes calling for juice.  (The soup calls for 1 cup of orange juice.)  Altough the OJ was the dominant flavor, I feel that the soup's flavors come through in layers.  I found it to be very good also; next time I'll probably use a bit less juice,  and will serve over basmati rice.  A very satisfying, vibrant, healthy, and tasty soup. (kindnesstoall)
tasty tasty soup! i used an orange and a tangerine that i blended with the water. added homemade broth powder (2 TB) and left out the cilantro. i didn't find it overly orange - it is a nice, light flavor. used 4 small-medium sweet potatoes. yum. (bp)
I liked this soup. I made a few substitutions: decrease to 1kg of yam, upped black beans to 3 cups, subbed serrano pepper with 1/2 tsp Aleppo chili flakes and used 15 oz can of whole tomatoes (drained, then diced) insetad of the fresh tomatoes. I also used 1 cup of freshly squeezed orange juice. I did not find it to have that strong of an orange flavour. The heat from the chili flakes were nice with the sweetness of the yam (and orange). The black beans made this a hearty stew. I would add more cilantro next time. (blinknoodle)
Very tasty. Interesting combination of foods.  I only had 2 lbs of sweet potatoes so I cut down on the water, and kept the one cup of oj (fresh squeezed) so the oj taste was very noticable.  I subbed a poblano chili...I wanted a mild heat so as to not contradict the sweet and this worked fine. (tweety)
Didn't like. Too sweet potatoey, orange just enhanced that flavor, eh. (fb)
Summer lovin' curried corn and veggie chowder
Seems mostly like a spicy-ish, corn/coconut chowder than other veggies. That's ok though. Even though coconut is cool, I think I'd prefer soy or almond milk in this. It's just harder to taste the corn with the coconut there. (fb)
Red lentil and root veggie dal
mysteriously sweet. parsnip? rutabaga? I don't know what did it. The root veg wind up tasting like the overall sweet + curry. I like the spices here, and often dislike the less-spiced, blander dals. So this is not one of those. I'd make it again, maybe adding some other vegetables too. (fb)
So good!! Mine wasn't sweet (like fb's), but I couldn't find rutabaga or parsnip. I used the turnip and red potato. I followed the recipe, other than the potato, and adding more red pepper flakes. This is my favorite dal. There are quite a few ingredients, but it came together quickly (mostly chopping and getting spices out). Definitely garnish with/use the lime and some fresh cilantro. Had it over white basmati, and am excited about leftovers. (AC)
I really liked this! Used carrot, parsnip and turnip. R thought it was too mild but it was perfect for me. (blinknoodle)
Lovely dal! I used 3 teaspoons of curry powder and I don't think it turned out that spicy, 2 teaspoons would have made it bland. I used parsnip and sweet potatoes for the root veggies. Will make this again for sure! (eldsjal)
Peruvian purple potato soup
This was the purplest food I have ever eaten; you could have dyed clothing with this stuff. Also, I didn't have jalapenos but had chopped, frozen thai chile, so I used a few pieces of those --> significant spiciness, omg. Winds up pretty thick, good, and to mellow it out I ate it with a bit of sour "cream," which went well despite not being a, um, "reduction" item. Anyway. The fact that this was the color of grape candy already won my heart, but I think it tasted good too. (fb)
Smoky split pea soup
fantabulous! I used every ingredient listed, but I also added some celery, bay leaves, and 1/2 of a red bell pepper. I also used a hand blender to puree most of the soup when it was done cooking. It was really, really good...but then, I have always loved split pea soup! (lebkuchen)
I liked this but thought the flavors didn’t come through enough.  Perhaps adding in a bay leaf or some celery would help. Also, my peas had to boil for closer to two hours before the were soft!  Next time I would soak them in advance. I also might puree part of the soup next time, but that’s personal preference. (conniex)
Yessss. I used yellow split peas instead of green, and because my paprika isn't "smoked," I added some liquid smoke, which made everything extra delicious. Thyme was also a good call. Good split pea soup. (fb)
Really good! I believe I followed the recipe except used regular paprika + liquid smoke. It seemed like a lot of paprika, but it worked out well. Split peas always have great flavor. I might have cut down on the thyme just a bit because it's not my favorite. Great flavor, quick (I think I cooked mine longer than 40), and made about the right amount. Soups usually make too much for us, and we don't love leftovers all the time. This has some leftovers, but not a ton. (AC)
So delicious! I really like the split pea soup from Vegan Table, so I was hesitant to stray. I'm really glad I did, as this is just a completely different taste. I was also hesitant to use that much paprika (seemed like A LOT), but it wasn't overpowering and was actually quite delicious. I did add some celery to bulk the soup up more, and as with all split pea soups, I like to add frozen peas at the end of cooking to get that sweet *pop* when you bite into it. I didn't have smoked paprika, so I went the regular paprika and liquid smoke route. This recipe is quick and delicious. Also, a tip to make it even quicker: if I know I'm going to be rushed on time in the evenings, I'll let my split peas soak all day in water. I drain and rinse them, then subtract about a cup or so of the cooking liquid for the soup. The vegetables still cook in plenty of time, and the peas only take 15 or so minutes. Very fast! (veganrun)
I thought this was a good soup but it didn't blow me away (check out the split pea soup from Rebar for that!). Not very smoky with only smoked paprika but it wasn't that spicy, either, despite the 4 tsp. I pureed all of the soup with good results. Used lime instead of lemon juice. (blinknoodle)
yum! I added 3 stalks of celery, a bay leaf, and some frozen peas at the end. It wasn't spicy enough for me so i added a ton of cayenne. Delicious first experience with split pea soup! (sog)
Woah, this was much tastier than I had expected! I used yellow split peas, and they didn't really soften even though I cooked them for 1,5 hours. But it didn't matter. So good! (eldsjal)
This was the most I've ever used smoked paprika and I thought it was great in this recipe. However, it was upon making this recipe that I realized I really, really like celery in soups. Ideally I would kind of meld this recipe with my normal split pea soup recipe to get the smoky goodness along with my preferred veggie mix. Also, I too had issues with the split peas not cooking as much as I would have hoped--and I'm really not sure why! (caroleena)

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Comfort curries, chili, and stews
2nd avenue vegetable korma
delicious!!  I followed the recipe, other than I didn't add the agave or cilantro...served over brown basmati rice - so good! (erinmonster)
Mine turned out watery and light on spices.  I may try this again as it is a nice, healthy vegetable side dish, but with revisions. (kindnesstoall)
Loved this so much! I decided a while ago that light coconut milk just doesn't do it for me, so I added a whole can of regular! I also used yellow onion instead of red, and had to go with powdered ginger. I did use the agave and lots of cilantro. I pretty much used mushrooms instead of zucchini, but stuck with the other veggies. Yum, yum, yum. When I was tasting, it didn't seem like it had enough flavor, but I think it just needed more salt. I did cook/stew it longer than stated, so maybe more flavor infused. I had it over basmati rice, and it was so good. One of my favorite curries! The spices are great. (AC)
I liked this....not QUITE as much as I thought I would, but it's good. I repaced the  zucchini with broccoli because I have a thing against zucchini. I just wish it could have been spicier or something. Mum liked it, though. (dannibazaar)
Eh. I feel like this would be a better curry-type dish with the full-fat, full amount coconut milk. That or a curry-flavored tomato sauce. (fb)
this is very good. i used full fat coconut milk and I subbed mushrooms for the peas since i was also making the biryani recipe.  On its own, I like the subji korma from Indian Vegan Kitchen better (because of the added texture from the nuts and raisins), but once this is paired with the biryani I don't have as much of a preference. (thirteenblackbirds)
Soooooooooooo good! I subbed edamame in place of the peas, left out the zucchini and added a can of chickpeas. Served over brown rice. Also, I used regular coconut milk instead of light. (minke)
Not bad, not great. I added some cashews and drizzled with tamarind chutney (that makes everything taste better), and it was a good, filling meal. My preschooler was not impressed, but my hubby liked it. (SweetGeorgiaPeach)
yum! This was so easy to make. I didn't know what I was going to have for dinner, and I just happened to have everything on hand (except cilantro), so I decided to make this. It was great! My hubby and toddler son loved it, too. I had to make a couple of subs - yellow onion for red onion, and since I didn't have any garam masala, I just added a bit of cinnamon-cumin-paprika-cloves-black pepper to the mix. I served it over brown basmati rice. It was awesome. I thought it was great just the way it was - I didn't find it lacking in salt, and I wasn't disappointed with the light coconut milk. I'd add cilantro next time for sure. I also think some lime juice/zest would be good in this! (lebkuchen)
You know how there's a recipe here called "the sandwich that got my brother to eat tomatoes?" Well, this recipe is the dish that got me to eat cauliflower! I think I must just like it really cooked (and all of the spices helped as well). Come to think of it, I'm super-picky about how zucchini is cooked too, and this dish had me eating both main veggies up! I had it over brown basmati rice and agree that some cashews would have gone quite well in this. I did find it needed more salt but thought that could just be b/c my broth was salt-free. (caroleena)
Curried chickpeas and greens
I loved this! A great way to eat TONS of kale - two pounds is alot. Unfortunately,my husband wasn't too keen on it which means more for me. My daughter said "like this" then "no like this" and then "like this" again all at the same meal - so who knows what she really thought. I thought the greens were really delicious and flavorful. The chickpeas were ok, but they were the bland part of this dish. With only 5 minutes of cooking time, they didn't get much of a chance to take on any of the flavors. Still, they were fine in there, just overshadowed by the wonderful kale. (hopfrog)
I only had access to the list of ingredients, not the directions, so I made up what to do with them!  I used spinach instead of kale because that's what I had, but otherwise followed the recipe, ingredient-wise.  We both really enjoyed this, it was fast and easy to put together and a really great flavour combo. Tomatoes+chickpeas+greens+spices is always a win though. (oww)
a drier, more intense curry (assuming the odd-sound 12 oz can of crushed tomato is not a typo). I liked it, especially with rice. Intense. (fb)
This is good, but not something really special. I followed the recipe, but did add some water because there was just no liquid! It's definitely healthy! Tons of kale. At first I thought it was going to be too spicy, but then it seemed a bit bland? P liked it. I wouldn't make it specifically again, but a good meal. (AC)
Simple and tasty.  Makes the house smell wonderful! (lotus)
This was decent, but didn't knock my socks off. To be fair, I'm a huge fan of palak paneer, so the fact that this wasn't as velvety smooth as I like was kind of a shame to me. I think I'd prefer it with spinach over kale, since kale is SO rough. I also added a little lite coconut milk as it simmered to add a little bit more liquid to it. Want to try this again with the tofu as suggested and some spinach instead. (caroleena)
Totally freakin' awesome good.  The multiple layers of flavor came together very nicely in this dish.  I added some asafoetida in the very beginning with the mustard seeds and onions for more of an Indian flavor, and used some Thai chili peppers.  I cut down the cooking time dramatically after adding the kale to only about five minutes, and only stirred in the chickpeas enough to warm them up chopping about nine minutes of her time. (tweety)
okay, I made a TON of changes to this, and to be fair, if I hadn't liked it, I wouldn't have reviewed it because of all the changes I made. I am happy to report that the changes all worked great, and this was really tasty. I had to make a bunch of changes because I didn't have all the right ingredients on hand. Here's what I used (vs. original ingredients) - 15-oz can of tomato sauce (12-oz can crushed tomatoes); 1 lb bag of frozen collards (2 lbs fresh kale); 2 15-oz cans black eyed peas (28-oz can chickpeas); also used 2 tsp curry powder (1 tbs), and a few shakes each of cinnamon/cardamom//allspice/cloves (1 tsp garam masala). I told you it was a lot of changes! But it came out great. I'd make it my way again! I served it over brown basmati rice and had the Curried Cabbage & Peas on the side. (lebkuchen)
Tofu

Eggplant chickpea curry
I needed to use an eggplant I had from the CSA this week, and I knew I would like this because I love chickpeas and curry.  I thought using curry powder and garam marsala in the same dish was strange, because I usually use one or the other butd this was very good.  I used a jalepeno instead of crushed red pepper and sauteed it along with the onion.  I cut 10 minutes off the time and added the chickpeas at the 30 minute mark instead of the 40 minute mark.  Proably didn't make a difference. (tweety)
I loved it! I'm not usually an eggplant fan, but it turned out great in this dish! I've never cooked eggplant quite this long, and I really like the texture that results. Unfortunately, my husband didn't like it....he seems to be pickier than my daughter these days. He just said that he doesn't like eggplant - ever. (hopfrog)
Instead of chickpeas, I used split chana dal (cooked beforehand). It worked out well. Not my favorite thing ever. I think I'd like the eggplant better roasted first, and then added. It gets too watery for my liking when stewed. (fb)
I don't know what happened with this, but it didn't turn out with much flavor at all. I think the eggplant watered it down quite a bit. Not the most appetizing thing. There's quite a bit of seasoning involved, but I think it just got washed out. Blah. (AC)
I thought this was quite good, although there were a few tweaks to the spices worth noting. After reading the reviews here I decided to taste as I went along and added a bit more salt and curry powder.  I also finished the cooking with the lid off so that some of the liquid evaporated. Also, I accidentally doubled the amount of ginger and garlic. I only had a pound of eggplant so I halved the recipe, and perhaps because of that the cooking time went by much faster. (caroleena)
This is silky and delicious. It tastes so rich and high fat. I could not get enough of this. (veganrun)
Potato spinach curry
I always forget to get more mustard seeds, so I used cumin seeds, and did a bit of tomato paste+water for the tomatoes. My spinach box was only 10 ounces, but I can't imagine another 6 ounces? Maybe I didn't use enough potato. This was good. Very filling, but not a favorite. I thought it was just a little lacking in flavor, somehow. I used the red potatoes, so maybe the gold make it thicker. I would have liked it..pastier? Nice and healthy, though. Had it over brown rice with roasted carrots. (AC)
Little plain, but good. Lemon is good here. I didn't think the potato:spinach ratio was off; it seemed fine.  (fb)
I baked my potatoes instead of boiling them (like how my local indian restaurant prepares them). I found it to be a little bit boring and the flavours tasted watered down, and it's not something I will make again unless I have an awesome immersion blender which blends my spinach into a puree. It didn't have the creamy, silky mouthfeel that I was expecting, so I added more oil and it seemed to be alright. Not sure if it'll ever make this one again. Might stick with a more traditional aloo saag recipe. (elliejelly)
I didn't have the 2 lbs of eggplant required (I had 1 1/3 lbs) so I added some chopped zucchini, too. This was so silky and delicious. My hubby, son, and I all loved it. I think the flavors were spot-on and it was just really, really delicious! I served it over the Cranberry Cashew Biryani. (lebkuchen)
Thai roasted root vegetable curry
Fine. I think all the root vegetables in here was a bit of an overload for me, but J really liked it despite "not" liking sweet potato (there is quite a bit in here). I think mellowing out the sweet potato with some plain potato would be better for me to lighten up that flavor. Also, it's surprising how much flavor one can get from light coconut milk (I usually use the serious stuff, but "light" seems to have more coconut flavor while being less creamy). (fb)
OMG, this was amazing. Probably my new favorite recipe! I did leave a few things out based on what I had in my fridge, I only had parsnips for the roasted vegetables, but I had everything else. The sweet potatoes make a kind of mash, that when mixed with the coconut milk mixture is so tasty, and the roasted parsnips are just like eating candy. Together the flavor just exploded in my mouth. (disneyfav)
Classic black bean and veggie chili
Good! This basically used all the veggies I wanted to use up, so it worked perfectly. I tried to stick with the recipe to try it, but didn't have any cilantro (would obviously be a good addition). I just used a sprinkle of sugar for the agave, and added a few dashes of cayenne for some heat. It doesn't seem like you'll have enough liquid, but the tomato juices work great. Classic, good, and healthy, indeed. Hearty meal with rice. (AC)
I didn't like this. It has so much tomato that it's really more like tomato-black bean soup. I think I like the darker, heavier in black beans type of chili better, whereas here it seemed like there was a lot of tomato to reduce the calories or something.  (fb)
This didn't work out at all. In fact, I threw it all out after I'd taken just a few tablespoons. I prefer thicker chilis with less vegetables. (eldsjal)
I think this is really tasty. I left the carrots out because I didn't have any, and doubled the zucchini because I had a lot of it. Served with a tortilla and some avocado chunks. (hopfrog)
I didn't have the right proportions of veges but basically followed the recipe. It was tasty, but not really stand-out-awesome.  Would tweak spices or something if I made again. (oww)
here's a weird review for you: I'm not a big fan of chili, so I have no idea why I made this. Having said that - I absolutely LOVED this! I think it's because it was definitely more of a black bean soup than a traditional chili. I thought it was fabulous! I used frozen zucchini, subbed ketchup for the tomato paste, reduced the chili powder from 3 tbs to 1 tbs, and subbed 1 tsp dried coriander for the fresh cilantro. I didn't bother defrosting the corn and just threw it in frozen. I loved how this had a nice tomato broth - it made it nice and light, rather than heavy like chili usually is. I used the cheap 99-cent chili powder and thought it was still great. I'll definitely make this again! (lebkuchen)
Chipotle chili with sweet potatoes and brussels sprouts
I thought it was good, Andy thought it was amazing!  Chipotle really isn't my favorite flavor, which is why this wasn't my favorite chili - but I liked the sweet potatoes and brussels together - maybe next time without the chipotle....(erinmonster)
Holy chipotle goodness!  I'll admit; when I saw Brussels sprouts in the ingredients, I had my doubts.  However, everything worked together.  The chipotle heat was countered by the sweetness of the tomatoes and sweet potatoes. The only change I made was, as I didn't have cooked pintos,  I substituted black beans.  I will definitely make this again. (kindnesstoall)
YEAH. First, I'm not a big sweet potato person. I always try to like them more than I do, and inevitably get sweet potatoes once a year in an annual I Must Like Sweet Potato effort. Good news - this winds up not really tasting anything like sweet potato! The chipotle/tomato flavor completely takes over the entire thing, so there could be a turnip in there and I wouldn't know (I lie). It's got a perfect chili flavor, and the brussel sprout cabbage-ness works with that flavor, surprisingly. (fb)
So so so good.  Granted, I missed a big component of this; I didn’t find any chipotles.  However, I used roasted red peppers and a tsp of liquid smoke to make up for it, and still loved it.  The lime coaxes out the flavors really well. Yummm. (conniex)
I made a couple modifications with this (I don't think many people make a soup by the recipe??), and used red potatoes (not a sweet potato fan!). I used coriander powder instead of seeds, and black instead of pinto beans. I ended up adding quite a bit more water and needing way more time for my potatoes to cook. I dunno what their deal was, but they did not want to get tender! I think that was some weird fluke. I also added some agave to give it that sweetness. We both think it's delicious. Exactly what I wanted. I'm normally not a huge fan of chipotles, because I get tired of the flavor..but I don't feel like I will with this. It has a nice balance. P said he wanted the brussels smaller, but whatever. I don't think I'd like it with sweet potatoes at all, but this version was very good. Nice amount of spice. I would do something like this again. (AC)
I wan't crazy about this but that may be because I'm not crazy about sweet potatoes.  It was good, but I would have liked a greater ratio of beans to the other ingredients for a chili. (thirteenblackbirds)
Chili verde con papas
Really wonderful. My husband, toddler, and I ALL (!) liked it very much. With so much kale + beans and other veggies this is really healthy too. My only complaint is that the recipe says this takes 20 minutes "active time." Unless you are a super chopper, I just don't see how that is possible - there is ALOT of chopping in this recipe. Potatoes, onion, bell pepper, jalepenos, garlic, tomatillos, scallions, kale, and cilantro....and not minimal quantities of those things either.  Most of the recipes have been pretty close to how long I actually spend "active" - but for this one, I was pretty much active for the entire "total time." BUT, since everyone really liked it, I'm happy to put in a little more time now and then. (hopfrog)
Not really up my alley. I like tomatillos, but I wasn't feeling this for some reason. It has a pretty strong flavor, and maybe I just need something to mellow out the sweet + sour. (fb)
Lentil and eggplant chili mole
Unusual. The eggplant makes this a lighter chili if that makes sense, and lentils are awesome. The unusual part is the mole thing. I don't think it's necessary the chocolate bit - i've had at least one other chocolate-containing chili before which worked out - I think it's the combo of chocolate and cinnamon in there, which is detectable and reminds me more of sweets and not savories. In other words, I don't think these flavors work together. Maybe I'm not a mole negro person, but I thought I liked it. ALSO this makes a boatload. (fb)
We both enjoyed this. I did cut down on the cocoa to 2 teaspoons, because I know from past experience that I get tired of mole flavor very quickly. This way, I think it just added an undetectable layer of flavor. Everything was well balanced, with a mild flavor. I added some cayenne and more salt. I like how the eggplant cooked down, and the lentils are good. (AC)
I followed the recipe exactly and didn't like this. I think 2 tablespoons is too much for the cocoa. I like mole stuff, but this wasn't my favorite. (sb)
Fresh corn and scallion corn bread
Really good cornbread. I often get cornbread cravings, and this was very satisfying. My batter looked a little thick, so I added a small splash more of almond milk, but it probably didn't need it. I could have baked 2-3 minutes more (did maybe 27-28 minutes), because it was just slightly doughy. I used sugar for the agave, and increased it a bit. Love the corn and scallions. It did seem to go sour (?) quickly (after 1-2 days), so eat it fresh. It was kinda weird leftover. (AC)
quick and easy to put together. i had to bake it longer than the book called for. used sugar for the agave and the batter was just right for me. tastes pretty good... think my scallions were starting to go belly up though (or it is the homopathic cold meds messing my taste up) (bp)
My husband is always pretty ambivalent about cornbread, no matter what. His response to this was the same as always "meh." My daughter, who is tough-to-please, took one bite and said "spit out cornbread." I love cornbread and thought this was good, but not the greatest. (hopfrog)
Good, but not the best. I made it without the corn and scallions so it was just plain cornbread. It was pretty much typical cornbread. (dannibazaar)
a great cornbread.  I used canned corn cause that's what I had and I used just 1 tsp of maple syrup for the agave.  I really like the scallions in this.  I would also like to try this with some canned chiles or minced jalapeno pepper. (thirteenblackbirds)
now, I love me some cornbread, but something about this recipe just didn't work for me. My only sub was to use soymilk for the almond milk, otherwise I made as directed. It had a very nice texture, but I think it was maybe the scallion in it that didn't work for me? I don't know. I'm not sure I'd make this one again. (lebkuchen)
Quinoa, white bean, and kale stew
FANTABULOUS!!  I was expecting a good, but fairly boring soup, but this was amazing!!  Even better the second day!  I did change it up a little - I used collard greens instead of kale, 3 leeks instead of just one, and 2 parsnips instead of one - oh, and we added some hot sauce to our own servings...it was soooo good!  Andy rarely raves about soup, but he wouldn't shut up about this one!  And so healthy too. (erinmonster)
Agree with the above review, this was fantabulous!  I rarely cook with leeks but love the flavor in this stew.  I used cannillini beans for the white beans, and mustard greens (I didn't have kale like I thought I did, but this added a nice spicy falvor).  On my 2nd bowl I added some hot sauce as she suggested and that was great. (tweety)
pretty much as advertised - hearty, healthy, filling, delicious! I subbed broccoli rabe for the kale and only had about 3/4 cup of quinoa and 1/2 a veggie bouillon cube (makes 1 cup of broth), so I just added 7 cups of water instead. I thought it was still plenty flavorful/salty even without the 8 cups of broth called for. Very, very good and I love how everything went into one pot. The only change I might make is to omit the parsnip next time, because I didn't think the flavor really went with everything else. (lebkuchen)
Wasn't too impressed, even though I like all the ingredients in the title. Not sure why. I thing it needs something extra... (fb)
I wasn't planning to make this, so had to do some modifications and play around with it. I used onion for leek, omitted parsnip, and added zucchini. I ended up adding quite a few seasonings to the spices listed. I only added 2/3 cup dry quinoa (instead of 1) since P doesn't love it, but it was still a lot of quinoa! We liked this version well enough, but wasn't anything amazing. White beans and kale are good, though. (AC)
I really enjoyed it. A good, comforting stew. Yet light and healthy. It makes a TON. My changes: substituted the leek with 1 onion and 1/2 lb fennel. Swapped the yukon gold potatoes for sweet potatoes. Used 1/2 lb kale. Added the juice of half a lemon at the end. I was actually surprised how much I enjoyed this since I thought it was going to be so plain. This was my first time with fresh fennel, and while I hate licorice, I loved this. Yum! (blinknoodle)
Portobello pepper steak stew
Scrumptious! I served this on top of a baked potato like she suggests. I wish I didn't forget to add the garlic, oh well. I enjoyed all of the spices and loved the juicy bits of mushroom. No one complained about the 1/2 cup of wine in there. (intheend)
Yeppp. Sometimes I don't like stuff with too much mushrooms, but this was an exception. I don't like stuff too heavy on red wine, so I did half red and half white, which worked out well. For the "meat" part I used some fake ham (eh, whatever), which worked well with the stew. Peppery, savory, good. (fb)
Moroccan chickpeas and zucchini
another fantastic dish!!  I went with regualr carrots, chopped, rather than baby carrots and diced tomatoes rather than whole....was kinda hesitant about the mint, but I bought it so I had to use it....and it wasn't a weird as I thought it would be.  The first bite was a bit minty, but I stopped noticing it after a while - but my breath seemed a bit minty when I was finished - Bonus!  Served it over couscous...leftovers were even better! (erinmonster)
I don't have my book with me right now, but I did make a couple substitutions based on ingredients on hand. I made this last night to have around for today. I never have coriander (it's so expensive!), so left that out. I used 1/2 (15 ounce) can tomato sauce + 2 fresh tomatoes for the tomatoes. I also used regular sliced carrots instead of baby. I think the only seasoning I added was more salt and pepper, sprinkle of garlic powder and sprinkle mixed herbs. It was delicious! I was afraid it would be too soupy, because I didn't want that..but it came out just about right. I did cook more time with the lid off, though. The flavor is great, very healthy. It was great on its own, and over couscous. Both of my (don't get very many vegetables regularly) younger BILs liked it, as well. I don't usually cook with mint either, but it was really great in this. Recommend using it. Will make again! One of my favorite ways to have zucchini. (AC)
another solid dish, but not quite as good as the Moroccan Tagine dish from VWAV. I think I've been spoiled by that dish because others never measure up in comparison!  But this was good and, best of all, my picky 2-year-old ate a lot of it! My changes: added a handful of raisins, omitted the mint (didn't have any, although I would have used it), used 2 15-oz cans of chickpeas, and sliced carrots rather than baby carrots. I didn't like the "brothy-ness" of it and would have preferred it a bit thicker in texture - perhaps I will use crushed tomatoes next time instead of whole tomatoes that have been broken up. Also, I think it could use some more veggies - I found it to be more chickpeas than vegetables and I'll definitely add some spinach and maybe some more carrots next time. Don't get me wrong, it's still delicious, but with some tweaks, I think it could be even better. I served it over millet, which was awesome. (lebkuchen)
I didn't like this too much. Mint in savory food is weird to me, also because this is a little sweet. When mint is with chile and maybe lime, I think it works, but not so much here. (fb)
Veggie pot pie stew
Delicious! Comforting. I didn't do as well with shopping as I thought I did, so I had to add a few things. I added some rosemary because I was low on a few of the other seasonings, used portobello mushrooms, green split peas, and had to use corn instead of frozen peas. I knew P wouldn't like it if it was too thick, so I added a little extra water. It's really tasty. (AC)
It's snowing and I don't feel well so I made the Veggie Potpie Stew. Served with some leftover sweet potato biscuits from last night. I couldn't find yellow split peas so used green like Allychristine and it was very good. Thick, incredibly flavorful, and budget friendly! Good thing it's low-calorie cause just one serving ain't happenin'. (digifoo)
Oh my god, this is so creamy! It is like a perfect pot pie filling. I love it. We're going to have it over caulipots tonight for dinner. I used green split peas instead of yellow...no deviations other than that. (dannibazaar)
Really really good, my parents absolutely LOVED it.  I used dried thyme instead of fresh, and maybe that was why I thought it could use a tiny bit more seasoning.  Or maybe I should have just added a bit more salt.  I will definitely be making it again though, especially to use in a pot pie wrap. (conniex)
Also makes a lot. I used shiitakes instead of regular mushrooms and red lentils instead of yellow split peas, as it's what I had on hand. It's fairly easy and cheap to make, and is pretty satisfying. I like not having to fuss with some potpie crust and baking and having the thing bubble over AND being able to alter the stew as I go on the stovetop. I often don't add salt to what I cook if it's already got broth/bouillon/powder, but I think this needs some extra, maybe 1/2 tsp. I think rosemary would be good in here. What I also like about this recipe is that, despite its "creamy" base, there's no blending involved (the split peas & flour do it), and there's also no soymilk added (a pain when stews have this, because I always have vanilla and not plain/unsweetened). Tastes like potpie filling. Also, I had to add some water as I went, otherwise this would be very thick. (fb)
I think my expectations were too high for this one.  It's weird because pot pie is one of my favorite foods, but my boyfriend hates pot pie - yet he LOVED this stew & I didn't care for it too much.  I will say that the leftovers were quite tasty, so I think maybe the flavors melded in the fridge & made it a lot better.  I will probably make this again, and likely add some nutritional yeast since I like that for pot pie filling. (JessaCita)
I liked it, even though thyme isn't anywhere near my favorite herb. What is really special about this recipe though is that my toddler LOVED it! She ate everything I put in front of her and asked for more. Hallelujah! My husband doesn't like mushrooms, so he picked them out, but otherwise ate it. He wasn't raving, but wasn't complaining either. (hopfrog)
my whole family really loved this, including my toddler! For once, I followed a recipe almost exactly as directed (except...dried thyme instead of fresh, and ww pastry flour instead of AP). I thought this was a fantastic dish. I can see why some might find it lacking in salt, because it does not have the pronounced salty flavor that most pot pies do have, but I found it to be a refreshing change, and I love my salt, so don't get me wrong! What I mean is that, it has FLAVOR as opposed to just being a salty dish. I thought it was terrific. I did use the yellow split peas (I soaked them in water for a few hours beforehand to soften them up) and they worked great. Love this dish! Great with the Sweet Potato Drop Biscuits. (lebkuchen)
DE-licious!  I used shiitake mushrooms instead of cremini and green split peas instead of yellow.  I think my peas were old, because I soaked them overnight, but they still took FOREVER to cook.  Seriously, like 3 hours.  I added about 1/2 cup nooch and a bit more water since it had to simmer for so long (damn peas).  By the time the peas were soft enough to eat, most of the potatoes had cooked down so much that I didn't need to add the flour.  This recipe has so much flavor and almost no fat.  Loved it.  (lotus)
Yum! I had to use green lentils because I didn't have any split peas and added 1/3 cup of NY near the end and left out the flour. The nooch thickened it up really well and made for awesome comfort food. (sog)
Sweet potato drop biscuits
Surprisingly good!  They looked a little dry and shrivled, but they tasted great....I think I needed a little more water, but they were good for soaking up the juice from the Hottie Black Eyed Peas & Greens.  Andy said they tasted like christmas. (erinmonster)
Incredible! Seriously! Doesn't need buttery topping or anything. Straight-up awesome. (digifoo)
I made these to go with the Chipotle Chile with Sweet Potatoes and Brussels Sprouts.  I took care not to overmix the dough, used freshly ground nutmeg, and they were fantastic!  Very pretty, very tasty, especially fresh out of the oven. (kindnesstoall)
SO good.  Make these now! (conniex)
Not a huge fan of sweet potato, but I'm always trying to like it. I baked mine according to the recipe tip, and 1 largeish sweet potato was just about perfect. I followed the recipe, but used agave for maple and flattened them on the pan just a bit. I like them quite a bit. I love nutmeg, so the flavor is really good, and the texture is light. I think a sweet potato (and nutmeg) lover would be really pleased. I do suggest flattening them if you want them in any certain shape. (AC)
Super, super delicious.  Love the flavor in these!  I actually made them gluten-free by using 1/2 cup brown rice flour + 1/2 cup arrowroot + 1/2 tsp xanthan gum.  The texture was great, and I loved the sweet potato flavor!  Will definitely make these again, and will certainly try the as-written (gluten inclusive) version sometime.  (JessaCita)
Meh. These didn't do much for me at all. Maybe I just didn't use enough sweet potato. I might try them again sometime. (dannibazaar)
I only had 1/2 cup mashed sweet potatoes, so I added a 1/2 cup of mashed russet potatoes. It seemed to make no difference, as the biscuits still had plenty of sweet potato flavor. These were incredible! I agree, they don't even need butter - they are perfectly tasty as-is! Easy to make, too. (lebkuchen)
I guess after all the rave-reviews, I was expecting more. They were ok - I thought there was too much nutmeg, and I think I could taste some baking powder flavor in the final result. They were also a bit too doughy - that was probably some error I made in mixing or baking though. My daughter, the sweet potato fan, did like these however (enough to eat 1/2 a biscuit - which is quite a bit for her), so I'll try them again. (hopfrog)
I made these with canned pumpkin instead of SP and they still turned out great.  I didn't add water because the pumpkin was pretty moist, and I only used a pinch of nutmeg.  I threw a tsp of sage into the dough because I wanted them more on the savory side.  Very, very good!!  Will definitely make again. (icephrosty)
Oh, man, these were great. I added a little cinnamon and reduced the nutmeg a little (I'm not a huge nutmeg fan). My preschooler and I enjoyed ours with apple butter, hubby slathered his with Earth Balance, and they were quickly devoured. I made a dozen, and they were all gone by the time dinner was over. Some of the larger ones were a little doughy, but the smaller ones were just perfect. (SweetGeorgiaPeach)
Smoky tempeh and greens stew
awesome, awesome, awesome. Might be my favorite from the book so far! The smoked paprika is wonderful - it's so different from liquid smoke. I really enjoyed this dish both freshly made and also leftover the next day. It's really hearty and substantial - you feel like you really ate something, but it's healthy. Love it! (lebkuchen)
I really liked this. It is a lovely, hearty, winter stew with the smokiness coming from sweet smoked paprika. I used Siss chard as my green and edamame instead of lima beans. Lovely, healthy. I just wish it didn't scream out "winter!" while I finally have 18C days. As well, I had to use more oil to fry the tempeh and onions (more like 1 tbsp). There is no way you could do all that with just 1 tsp. (blinknoodle)
Hearty and tasty. I specifically bought smoked paprika for this recipe and I'm glad I did.  I loved the flavor it added. I usually use liquid smoke for my own variations of this dish, but the paprika gave it a little something extra.  I cubed the tempeh, used kale for my greens and added some cayenne for a little spice.  (lotus)
Pretty tasty. Not always a huge fan of tempeh, but this worked for me. A thick, savory stew, and with tempeh + greens, it feels "healthy", but in a good way. (fb)
Kidney bean and butternut jamba stew
yum! Another easy-to-throw-together dish. The first bite is a little odd because I was liike, hmm, this is sweet...but then the sweetness doesn't become so prominent. It's really good, hearty, and makes a ton! Served with some frozen broccoli. Can't wait for the leftovers! (lebkuchen)
This has an unexpected flavor profile, but is really good and quite hearty. (conniex)
pretty good, but hard to eat a lot. I'm not generally a fan of stews or tomato-type ones, and so the butternut improved that for me. Otherwise I generally feel "meh" about jambalaya, no specific reason. (fb)
Irish stew with potatoes and seitan
I wanted this to be amazing, but it was average. I added the green beans and carrots later than she recommends to maintain the crunch. I probably don't like the taste of beer in cooking, as well as the yucky seitan issue. (tweety)
eh. i messed this up, i think. having no plain or chicken- or beef-type seitan, I used fake fish (depending on the type, it sometimes has no fish flavor anyway), but here it tasted of fish. fish and potatoes. I thought it was ok, just an odd flavor combo.  (fb)

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Elements of a bowl
I was inspired by the Vegan Bowl from the Elements of a Bowl section. Isa suggests brown rice, baked tofu, steamed kale, and Caesar Chavez dressing. Instead of rice, I subbed quinoa and added chard, shredded carrot, sliced mushrooms, diced red pepper, and garlic to the kale. I assembled my bowl with quinoa on the bottom, then steamed veggies, Basic Baked Tofu, and then the Caesar Chavez Dressing. We ate it with some chopsticks just for fun. This bowl...was...amazing!! My hubby and I both loved it and even my toddler scarfed down the tofu and some of the veggies. I'll admit, it was a bit more labor intensive than I'm used to (cooking quinoa, making the dressing, marinating/baking the tofu, chopping & steaming the veggies), but it was really, really delicious! (lebkuchen)
Mexicana kale bowl

Supergreen bowl

Peanut lime tempeh bowl
Normally I like to follow the ingredients exactly for a recipe, but I think the bowls have some flexibility.  Used brown rice instead of quinoa and streamed the tempeh instead of sauteeing.  Easy to put together on a weeknight and the delicious dressing pulls it all together.  Also makes great leftovers. (kristinv)
I used this recipe as a template and added a lot more to it. The recipe calls for quinoa, steamed broccoli, sauteed tempeh, and the peanut-lime dragon dressing. I made the Basic Baked Tempeh and added quinoa, steamed zucchini, steamed broccoli, shredded raw carrots, cucumber, cilantro, and the dressing. I think the carrot was a nice addition. I reduced the water in the dressing and still found it to be too thin - next time I'll use even less. A nice dinner, but I like the Vegan Bowl better. (lebkuchen)
Really good with basic baked tofu. (lubi)
Nori bowl
okay, technically, I made an Arame Bowl, since my hubby detests nori! I don't think it matters anyway, seaweed is seaweed, right?   I used a 1-lb bag of frozen stir-fry veggies from Trader Joe's and also added some torn baby spinach to the brown rice, azuki beans, and Carrot-Ginger Dressing. This was a solid dish - nothing to write home about, but nice and healthy. I'm okay with that. (lebkuchen)
Mediterranean bowl
I loved this! Granted, I made some changes to her recipe, but I thought it was fabulous. Isa recommends bulgur, roasted cauliflower, chickpeas, and Caesar Chavez dressing. I did millet, roasted cauliflower, seared zucchini & broccoli, chickpeas, baby spinach, roasted red peppers, and the dressing. This bowl was super flavorful and easy as pie to put together, since I had made the dressing a couple of days earlier. I'm becoming a big believer in Isa's bowls!! (lebkuchen)
Romesco bowl
yum. So easy. Isa suggests quinoa, white beans, grilled zucchini, and Romesco dressing. I used quinoa, great northern beans, steamed broccoli & green beans, some chiffonaded (is that even a word??) baby spinach, and the Romesco dressing. That dressing is awesome and packs a punch. It goes great with these ingredients. (lebkuchen)
Vegan bowl

Soba bowl

Gravy bowl
this bowl calls for brown rice, Basic Baked Tempeh, steamed kale, and the Silky Chickpea Gravy. I didn't have any kale, so I subbed frozen collards and frozen brussels sprouts, and also added some shredded raw carrot and some raw baby spinach. This bowl was great! Lots of good flavors and textures. Very comfort food-y. I'd make this one again. (lebkuchen)
Importance of eating a sandwich
Breakfast sandwich

Cashew miso mayo
This tasted like miso with a creamy, smooth, mayo-like texture. So as long as you like miso, this is a nice spread. I had to double it to blend properly in my Vitamix. (hopfrog)
very miso. not one of those things that could be mistaken as mayo, just a spread-version of miso. (fb)
I don’t like this by itself at all.  But mayo isn’t good by itself either.  This worked well in a “tuna” salad (made from chickpeas) and I think it would be fine on a sandwich.  It really does taste strongly of miso though, just a warning! (conniex)
I substituted white miso for red miso and it was still SO miso-y. Also, I have a small food processor and I couldn't get a single batch to mix properly--I would at least double the recipe in the future. Despite this, I was amazed at how good it was in a chickpea salad and as a little spread on a collard green wrap. Mayo is definitely a misnomer in this case, but I like it for what it is. (caroleena)
Buffalo wrap
Very yummy wrap...how couldn't it be though? It has two freaking awesome things in it....(dannibazaar)
Hummus among us wrap
I've been making a wrap with cilantro hummus, romesco dressing, and greens, and then grilling it in a skillet. So good! The romesco is great with hummus. (AC)
Open faced portobello reuben

The Moskowitz club wrap

Caesar chavez wrap

Bee ell tees

Thanksgiving leftovers wrap

Falafel wrap

Wrapper's delight

Taco night

Potato toppings
I tried the suggested potato+broccoli+easy breezy cheese sauce+eggplant bacon, and it was delicious! Instead of whole potatoes, I did large wedges. The eggplant bacon was better than the last time I made it, but still not realllyyy worth the effort. It didn't add a whole lot to the combo, but is pretty good on its own. For the sauce (which I love), I halved it this time and added some daiya and it turned out amazingly. A great meal. (AC)
Chickpea piccata on baked potatoes is yum! (AC)

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I just bookmarked 91 recipes to make in here

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I just bookmarked 91 recipes to make in here

but what will you cook next week?

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haha, i still have some AVK recipes to go through

after that i'll probably plan out ~40 of them for ingredients to get an whatnot. PATIENCE

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And she'll probably make all 90 of them the same day.  LOL

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I  didn't have nearly as much time to cook this weekend as I would have liked.  I was only able to make one recipe from the book (technically 2, I guess, including the balsamic vinaigrette that's used in the salad).

Everyday Chickpea-Quinoa Salad- Sublime.  So easy to make.  For the nervous nellies who worry about 'protein combining', it's got legumes and grains.  For those of us who don't care and just want something that tastes great, this fits the bill.  It could be easily with variations as Isa suggests with optional add-ins; I look forward to making this many times over, including with the suggested options.

Balsamic Vinaigrette-  This goes wonderfully with the salad.  It would also be great with a simple mesclun mix salad.  I plan on making this time and again, too.  Next time I"ll probably double up so it lasts longer!  I threw everything into my Vitamix, which quickly turned the dressing into creamy goodness.

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Caulipots: These were really yummy! I did decide to add a splash of almond milk rather than stock and I made the garlic version. I didn't even feel guilty eating them! :D I am definitely making these for x-mas dinner.

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Made Forty-Clove Chickpeas & Broccoli because I heard amazing things about it. The smell is amazing. I want to serve it on or with something though, maybe add more veg broth and put it on whole-wheat pasta? Also, next time I think I'll add some red pepper flakes.

I have a lot more that I shopped for to cook this week like Hottie Black-Eyed Peas & Greens and Hummus & Friends and Mom's Marinara.

Food aside, I think it's a great cookbook. I like the layout, the tips, the photos (though, of course, I wish there were more), and the art. Hopefully by cooking this I will cancel out all the vegan holiday dessert baking/tasting I'm doing ;)

I'm keeping photos on flickr and tagging with "appetite for reduction" :  http://www.flickr.com/photos/tags/appetiteforreduction/

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I think I had the 40 clove with mashed potatoes. One of my faves!

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Pad Thai Salad - I enjoyed this....kinda did taste like real pad thai!  I omitted the cilantro and added the Red Thai Tofu on the side....quick and easy.

Unfried Fried Rice - this was my first 'fried' rice attempt and I quite enjoyed it.  I think I added a bit too much soy sauce and added too much water to my rice because it never really dried out like I think it should have, but that was my fault...I still liked it....we had it with spring rolls - yum!

Red Thai Tofu -   Delicious, even though I didn't really even read the directions....I just saw the ingredients and went for it....served it on the side of Pad Thai salad - very tasty.

Hottie Black Eyed Peas & Greens - Soooo good!  I really loved this!  I would have liked some chopped tomatoes in this, or maybe a can of diced tomatoes instead of the tomato sauce.

Sweet Potato Drop Biscuits - Surprisingly good!  They looked a little dry and shrivled, but they tasted great....I think I needed a little more water, but they were good for soaking up the juice from the Hottie Black Eyed Peas & Greens.  Andy said they tasted like christmas.

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I will hopefully get my copy tomorrow!

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Yep, Forty-Clove was better with red pepper flakes. I'll try it on mashed potatoes sometime. I wasn't too impressed with its "nuke-ability" though. Chickpeas were awesome but the the broccoli was smooshy.

Hottie Black Eyed Peas & Greens - Very good and very filling! Reminded me of the Black-eyed Pea-Collard Rolls in Veganomicon but with less work. This was a lovely comfort type food, perfect for this cold day. I doubled the hot sauce (Frank's) and wished it had more greens.

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Yesssssss, so excited to get mine today! Will start list now. :)

Everyone highlight my name in the back. ;)

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