Main Courses
Quick Refried Bean Quesadillas with Corny Salsa Verde

Squash Quesadillas with Cranberry Jícama Salsa

Three Nut Cheese Quesadillas with Fresh Mango Salsa

Tempeh Slaw Wrap

Sesame Tofu Spinach Wrap

Chunky Almond and Yellow Rice Burritos

Smoked Tempeh and Squash Burrito with Pepita Pesto

Kidney Bean, Avocado, and Green Salsa Wraps
Very good!  This wrap uses mashed kidney beans sauteed with garlic, salsa verde, soy sauce, cumin and a pinch of cinnamon.  The avocado is mashed and mixed with tabasco sauce (I used red although the recipe calls for green jalapeno tabasco).  It's wrapped in a whole wheat tortilla with mixed greens.  I think a bit of lime juice would have been good but that was an afterthought that I didn't do. (tweety)
Fast Broccoli Kale Sandwiches with Tahini Sauce

Rainbow Reubens

Pan Toasted Avocado Seitan Sandwiches

Best Ever Tofu Egg Salad with Sunny Seeds

Tofu Pan Bagnat

Baguettes Stuffed with Arugula and Rapini Pesto

Mushroom Walnut Pâté Stuffed Baguette

Arepas Stuffed with Spicy Black Beans

Sautéed Summer Veg Sandwich

Korean Tacos

Miso Broccoli Tofu Burgers

Red Lentil Masala Burgers with Curry Ketchup

Felafel Burgers with Cucumber Dill Sauce
I didn't make the cucumber dill sauce, just at the patties whole.  They were good- the only thing missing about them from the ones I usually get at a restaurant was the fried aspect- they were a bit less crunchy, but still crunchy.  The flavor was also wonderful. I made 9 patties instead of 6- 6 patties were incredibly thick.  Might stretch it to 10 next time, as one or two were still a touch too thick for my taste and didn't crisp as well as the others. (katequeenofsprouts)
Cashew Tempeh Burgers with Arugula

Black Bean and Quinoa Burgers with Cumin

White Wheat Pizza Crust

Neapolitan Pizza Dough

Kale and White Bean Pizza with Roasted Garlic

Thin Crust Pesto Pizza

Quick Tomato Veggie Pizza

Cast Iron Alfredo Pizza with Spinach and Olives

Roasted Potato and Rosemary Pizza

Deep Dish Mushroom Spinach Pizza

Kale and Sun Dried Tomato Calzones

Tempeh Sausage and Mushroom Calzones

White Bean and Pecan Pesto Calzones

Creamy Cremini Madeira Turnovers

Squash and Ancho Empanadas with Achiote Yucca Crust

Sea Veggie and Brown Rice Pasties

Green Bean and Potato Stromboli

Cauliflower Coconut Puffs with Apple Chutney

Individual Provençal Vegetable Tarts

Veggie Edamame Pot Pies

Moroccan Chickpea B’stilla

Spinach Feta Pies in Fillo

Savory Eggplant Walnut Strudels

Fresh Pasta with Arugula Pesto and Tomatoes

Rasta Pasta
I thought this was ok but I think it is because I substituted 1 tsp garam masala for the 1 tbsp curry powder. It was a bit too pungent for me, but ok to eat. I'd like to try this again with the curry powder. It was a quick noodle stirfry. (blinknoodle)
Handmade Spaetzle with Caramelized Onions

Braised Sweet Potato and Pecan Pasta
Good.  What I liked was that it was unique and differet:  whole grain angel hair pasta, sweet potato, crushed pecans, fresh save and garlic.  Nice combo.  What I didn't like was that it was on the dry side.  I gather it was supposed to be more wet with the addition of 1/4 cup of the pasta water, but didn't work for me.  For some reason she asked that you rinse the pasta in cold water first, and I did this but won't again as it was messy and made the pasta clump together while I waited for the water to boil, but it came out good after it hit the boiling water. (tweety)
Angel Hair and Tomatoes in Lemon Thyme Olive Oil

Almond Cabbage Farfalle

Maltagliati with Swiss Chard and Sage

Winter Squash and Sun Dried Tomato Lasagna

Artichoke and Spinach Lasagna

Chard and Spinach Ravioli with Parsley Walnut Sauce

Squash Ravioli with Almond Crumb Topping

Creamy Artichoke Pasta al Forno
Pretty good.  This is a baked pasta that has artichokes, kale, carrot, and capers in a creamy sauce.  I was a bit confused with her saying to mix the 1.5 cup milk (I used unsweetened almond) and only three tablespoons of flour (a chickpea and all purpose flour mix) into a paste as it was quite thin.  I added some arrowroot to thicken it up some which probably wasn't necessary as the final result turned out a teeny bit dry, but still very tasty. (tweety)
Pasta Puttanesca with Roasted Red Peppers

Mac and Cheese

Saffron Orzo with Yellow Squash and Zucchini

Spanish Fideua Pasta with Saffron
Very good.  I splurged and bought some saffron just for this dish since I know the saffron I had was years old, but it mainly added color and not much flavor.  This dish has a nice combination of veggies like peppers, tomatoes and artichoke, along smoked paprika and chorizo that makes this a great flavor when everything comes together.  I had some vegan chorizo that was store bought in my freezer that I used (never again) although she has a recipe for a tempeh chorizo.  I ignored the instructions to bake and mixed it all on the stove top.  I used sherry instead of red wine because that's all I had. (tweety)
Creamy Avocado Pasta with Tomatoes and Basil

Green and Red Spaghetti

Pasta Primavera with Chervil

Asparagus Pasta in Green Olive Chervil Sauce

Penne with Pan Roasted Garlic, Kalamatas, and Tomato Sauce
This was quite good, but not necessarily a recipe I'd follow again. It's interesting with the rosemary and 12 cloves of garlic! I actually couldn't taste the garlic as much as I wanted. I used crushed tomatoes, threw in some broccoli, and farfalle instead of penne. I wanted a baked pasta, so after mixing, I topped it with daiya and some Italian breadcrumbs...which was the best part! Yummy meal. (AC)
I gravitate towards these kinds of pasta dishes usually making the cookbooks version of this dish no matter what the cookbook and this one didn't disappoint.  She uses a whopping 1/4 cup of olive oil to slow cook the garlic and onions over 7 minutes and them cooks them further in white wine (I cut back to 1/2 cup instead of 2/3 cup of wine for personal taste). The addition of arugula made it very tasty.   I loved this dish. (tweety)
Roman Broccoli Walnut Pasta

Seitan Pasta in Tequila Cream Sauce

Creamy Triple Mushroom Fettuccine with Walnuts

Thai Rice Noodles with Lime Basil Sauce

Tibetan Beef Fried Noodles

Indonesian Rice Noodles with Long Beans and Seitan

Simple Sesame Noodles with Cucumber

Not Tuna Casserole with Dulse

Tuscan Potato Gnocchi with Porcini Ragout

Sweet Potato Gnocchi with Creamy Almond Sage Sauce

Cashew Brown Rice Loaf with Red Pepper Glaze

Provençal Herbed Lentil Loaf

Tomato Quinoa Gratin with Pumpkin Seeds

Sweet Potato and Edamame Shepherd’s Pie

Creamy Collards with Cornmeal Dumplings

Tofu Pad Thai

Tempeh Steaks with Mushroom White Wine Sauce

Mediterranean Style Kale, Carrot, and Edamame Sauté

Provençal Green Bean Sauté with Olives and Walnuts

Sweet Moroccan Glazed Tofu with Couscous

Chinese Beef and Broccoli

Chinese Tangerine Mock Duck with Kumquats

Szechuan Eggplant with Peanuts

Corn and Cauliflower Stir Fried Noodles with Peanuts

Veggie Fried Rice with Black Soy

Thai Fried Rice with Tofu and Long Beans

Bengali Curry of Cauliflower and Kidney Beans

Saag Paneer

Curried Split Peas and Sweet Potatoes

Homemade Mock Turkey Roast with Stuffing

Savory Asparagus Charlottes

Spanish Saffron Tortilla

Japanese Okinomiyaki Veggie Pancake
I was drawn to this recipe because it uses tofu as the base and you bake it as a huge pancake instead of making it on the stovetop. It took more like 60 minutes to bake but it was delicious. I didn't make the side sauces, just topped it with shredded nori and black sesame seeds. R topped it with bonito flakes, Japanese mayo and tonkatsu sauce. (blinknoodle)
Roasted Vegetable Fillo Purses with Creamy Gravy

Nut Curry Stuffed Squashes
This was really good.  I followed the recipe pretty closely except I subbed quinoa for millet since I didn't realize I was out of millet and that worked out just fine.  Minor change I made was I didn't use toasted almonds, but raw and chopped them up a bit rather than leave them whole.  Again, I like that she doesn't use curry powder but the individual spices.  She asked that after cooking the squash for ten minutes prior to stuffing them you use a spoon to cut into the flesh, loosening it in spots so the sauce will permeate the squash better.   I decided that wasn't worth the effort after doing it once. (tweety)
Harvest Vegetable Stew in Mini Pumpkins

Marsala Mushroom Crêpes with Herb Drizzle

Tofu, Beet, and Pear Roast with Vinaigrette

Mediterranean Tempeh and Broccoli Roast

Seitan and Swiss Chard Roast with Lemon

Squash, Tofu, and Red Onion Roast in Sweet Soy Glaze

Roasted Tofu and Veggie Curry in Garlicky Coconut Gravy

Tofu and Dulse Brown Rice and Veggies

Kerala Coconut Rice with Tofu, Carrots and Cashews

Simple Rice and Veggie Curry One Pot

New Orleans Jambalaya with Smoked Tempeh and Brown Rice

Provençal French Lentil and Brown Rice One Pot

Millet, Ginger, and Edamame One Pot with Orange

I just ordered this since I needed some cycling gloves, and I pretty much always get a cookbook with an Amazon order...

I just ordered this since I needed some cycling gloves, and I pretty much always get a cookbook with an Amazon order...

I do the same....gotta get the price up so I can get free shipping and adding a cookbook usually helps.....that's my story.  LOL

Hey, that's MY story.

Despite its name, I thought this was going to be a smaller book! It's a big, nice looking one!