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The official Vegan Table recipe review (to be updated)!

Recipe reviews and comments for The Vegan Table, by Colleen Patrick-Goudreau.

Romantic dinners for two
Basil eggplant
This recipe is very simple and has potential. For starters, I've noticed a trend in this book where the author tries to eliminate a lot of fat from the dish by sauteeing things in water. That's all fine and dandy, but I really think this dish is teetering on bland due to adding 1 cup of water. Next time, I will DEFINITELY use veg broth. I followed the recipe almost completely, but added some extra red pepper flake at the end because I like it hot. I didn't have any thai basil, but I picked some fresh sweet basil from my garden and it worked just fine. (sb)
So tasty. Like sb, I like some fat in my eggplant dishes, so I added some oil to the initial frying (plus the sesame oil that is in the recipe). I cooked my eggplant longer than the 5-7 minutes instructed in order to boil off the water added (adding the soy sauce and sugar after 5-7 minutes, so that the eggplant could absorb some flavr). I wound up with little liquid, which was good. Also, I don't know how much are in the bunches of Thai basil the author gets, but the ones I get are the same size as for Italian basil and the like (about 3c packed). So... I didn't use quite that much - maybe 1 c loosely packed, and that was still plenty. And finally, I used 4 what I consider to be average-sized Japanese eggplants, and they only came to 0.85lb (in the recipe, she says 2 Chinese or Japanese eggplants, or 1lb). (fb)
Wow, this is good, and super quick and easy.  I add some lime juice along with the tamari and sugar.  It is worth growing a few Thai basil plants, just to have this more often. (sweetgeorgiapeach)
Really good! Simple to make. The most difficult part will probably be finding Thai basil. I made this while visiting family in Colorado, and I wasn't able to find any Thai basil anywhere. I ended up using regular sweet basil, but I bet this dish would be even better with the Thai basil. (kristinv)
Braised figs with arugula
In the description, she notes that a tester described it as "ambrosial." Well, I hate to be contrary, but this wasn't quite that spectacular. It was okay - nothing to write home about. It is actually kind of plain, to be honest. I added some walnuts to the salad to give it something else, but it's really just braised figs, arugula, and a balsamic reduction (which is just balsamic vinegar cooked down in the skillet, nothing added to it). I don't know - I was disappointed because I was expecting it to blow me away (as I love figs), but it really didn't. (lebkuchen)
Carrot ginger soup
It's awesome. I don't have much more to say than that, but it's light, refreshing, filling, and delicious. (jessacita)
This is my absolute favorite soup in the whole world, and I make it quite often. I made it for Thanksgiving and Christmas, and everyone thought it was gorgeous (it’s a beautiful bright orange). Since I use my food processor to puree it at the end, I also use the blade to chop all my vegetables, so this is literally a 5 minute soup to prepare. I like to add a little soy or almond milk as I am purreeing it, and this make it even more creamy. I add a little extra ginger for kick, and this soup is amazing. It goes well with every meal, including pizza! This soup is worth the cost of the cookbook, hands down. (veganrun)
really delicious. it is somewhat of a basic soup, but perfectly executed and ridiculously easy to make  (i didn't peel the potatoes, used a bag of baby-cut carrots, and an immersion blender).  the texture was perfect.  my husband wasn't as impressed, however... he liked it but thought it was a little bland.  (thirteenblackbirds)
This soup is simple, quick and delicious.  I use organic potatoes and carrots, so I don't even peel them.  We love ginger, so I used a little extra, then when it was simmering, I added even more powdered ginger.  I also added more garlic than indicated.  I love how creamy it is with almost no fat.  (lotus)
I guess this is a pretty common soup, but I really enjoyed it.  Warming, wholesome, flavourful...real soul food. (spinachk)
Cashew sour cream
I've had better. I like that it doesn't use tofu, but the cashew flavor is way too strong (not as detectable with the soup). I halved the recipe, but still used 1 whole lemon, plenty of salt, and way more water. I guess it's ok if you just want something creamy to add some coolness to a dish, but I would not recommend it if you want it to stand out on its own at all. (AC)
I love this on chili. Very tasty! (veganrun)
Doesn't really taste like sour cream, but really nice.  I tried it on top of the carrot ginger soup and a beet soup that I made, and it was lovely on both. Creamy and mild with a little tangy bite. (spinachk)
Chipotle

Chocolate fondues

Dark leafy greens with sesame miso dressing
Too salty for me (but I was using dark miso). I think next time I'll double the greens or halve the other things. But otherwise successful. It made bitter dandelion greens edible for me, so thumbs up on that (fb)
Using kale. I never have mirin, so I just added a bit of water, and I didn't bother with the blanching of the kale. I just cooked it for a bit, to soften. I used red miso. It's nothing special, but was ok on quinoa. Healthy! (AC)
I'm going to eat this as a side with broiled tofu.  I really like the miso flavor with the greens.  I used a mixture of kale and mustard greens.  I didn't have mirin, but I added rice wine vinegar.  I also didn't blanche the greens, just steaming them was fine.  (lotus)
I'm not sure why but I really didn't like the dressing. I found it too strong and kind of funky/weird tasting. (eatmedelicious)
I really liked this.  It's probably not anything out of the ordinary, but I would definitely make it again.  I made it with Chinese cabbage and served it with sweet and sour tempeh. (spinach k)
Fennel, orange, walnut, and pomegranate salad

Garlic and greens soup
I made this after Jessacita posted Colleen's video about making the soup. I made it several times after that, and I'll make it again! It's very simple, few ingredients, incredibly healthy, and really tasty. I've made it without the bouillon, but I'm sure it's better starting with some sort of vegetable stock. I really like this soup! (AC)
I love this soup!  I've wanted to try it since hearing CPG talk about it on her podcast.  It is so simple and healthy!  I added some cooked quinoa at the end to make it a little more substantial.  This is definitely gonna become a regular recipe at my house. (lotus)
I made this again today.  Instead of potatoes, I added cauliflower.   Like with the potatoes, it gave the soup a little more substance, but I also really like the way cauliflower tastes with kale.  I also added a leek because I had one.  Yum again!  (lotus)
Delicious!  This was so easy and made me feel super healthy just eating it.  I think next time I'll add some cauliflower like lotus suggested and maybe some carrots.  This is the first time I've had greens that I thoroughly enjoyed.....I used mustard greens by the way.  (erinmonster)
Absolutely delicious, healthy, hearty, and filling. I like to add a can of white beans to it, to add more substance. I’ve tried it with kale, collard, and mustard greens, and all have been super delicious. Make sure to have good, tasty stock! (veganrun)
Yummy, super simple, and super healthy, what more do you need? (spinach k)
Any time my husband or I feel the slightest bit of a cold on the way, I make up a pot of Garlic and Greens Soup.  This recipe calls for a whole head of garlic, but it's not the slightest bit overwhelming.  I rarely am prepared enough to make homemade vegetable stock, but I find that vegetable boullion cubes work fine in this recipe.  Very easy to make, and so yummy! (peaceablepalate)
Barley

Honeydew melon in coconut milk

Marvelous mushroom risotto
I went ahead and used the "bland" white button mushrooms, and fine, they're bland. But I say crimini are no different. Anyway, shiitake would be interesting in this risotto, especially since it's not usually paired with Italian food. This risotto somehow wound up fluffier than I'm used to, even though the instructions are pretty much the same as all risottos I've made... maybe I added too much liquid at once. Anyway, I like this enough (I've never been floored with the greatness of a risotto), but I would probably add more sun-dried tomatoes next time. Though it would be cool to use fancier mushrooms, I think if they're hard to get it's fine to use plain ole white ones. (fb)
Not just for breakfast banana split

Fruit sauce

Pad thai
The sauce for the noodles is pretty thick and peanut buttery. It probably wouldn't lose the peanut effect with half the peanut butter. Also, I have to be a food snob here, but in the description she calls this recipe "authentic," but in no way is pad thai made with peanut butter authentic. Pad thai has more of a tamarind/light soy sauce/sugar sauce, and is garnished with green onions, lime wedges, bean sprouts, and crushed peanuts. There seem to be a number of recipes for pad thai on the internet that use peanut butter, and I'm guessing that's why, and also possibly because there's a sort of "thai" dish that is basically sate sauce and noodles that is sometimes called pad thai, but is really just sate noodles. Anyways, the thick sauce made this kind of hard to eat without a lot of water, but it was otherwise good. I think if I make this again, I'll either use half the peanut butter or leave it out, and double the broccoli, because I likes broccoli in my pad thai. Also, the recipe doesn't state this, but an easy way to prevent rice noodles from forming a solid mass while the rest of the recipe is going is to rinse the freshly cooked noodles with cold water until they're all cold. If you just drain them like the recipe says, they'll be pretty difficult to get apart once they're in the pan. (fb)
Although this isn't an authentic Pad Thai recipe, the results are still delicious and without any of the hard-to-find ingredients usually called for in traditional Pad Thai like tamarind paste and lemongrass.  I like the addition of broccoli in this recipe.  The green gives it some color and improves the nutritional profile as well. (peaceablepalate)
Pan fried asparagus with lime juice
I liked this. It had the right amount of lime juice, and I like that it's a "fancy" type of dish without calling for anything crazy or a lot of prep time. (fb)
Yummy and fresh side dish.  Flavourful, pretty, and healthy. (spinachk)
Roasted

Peach and pecan muffins
I didn't use pecans. I didn't realize until I had extra batter that this recipe makes 16 muffins, so I broke out some silicon liners. Ultimately, I had 15 way overfilled liners (these would be huge with the pecans!). I like this muffin as far as whole wheat muffins go. It's quite sweet, and has an ample amount of cinnamon. I was worried peaches might be weird in it (I wasn't using the best peaches), but it's not weird. This recipe could probably afford to have less cinnamon though (yeah, that's right, less), or maybe some subbed with allspice. Also, it's kind of hard to tell when these are done, because whole wheat flour doesn't brown as noticeably as white flour... so I just kind of took them out at 25, and they were a tad overbaked, but fine. (fb)
these came out great. in terms of texture, these are some of the best muffins i've made.  i made a mistake and added 1 Tablespoon baking powder, but then went ahead and added the baking soda and vinegar.  anyway, they rose perfectly and the slight crunch from the brown sugar on top is nice.  They are pretty sweet, and I think I used about 1/4 cup less sugar than called for.  I used canned peaches, didn't have the pecans,  and had to add a splash of soymilk to the batter (maybe cause I used white whole wheat flour).  I will make again. (thirteenblackbirds)
Penne arrabbiata
I kind of made this. Is it just the red pepper flakes that makes it "arrabbiata"? I dunno, but I did use the recommended number of garlic cloves, and a tsp of red pepper flakes, but used a jarred vegetable tomato sauce, because I didn't have canned tomatoes. So, it was basically just a yummy penne with spicy-ish marinara. Good, though. (AC)
My husband and I both like spicy food, and this dish gives you a lot of heat, and flavor without a lot of ingredients or preparation.  All you need is pasta, canned fire-roasted tomatoes, garlic, olive oil, red pepper flakes, and salt and pepper.  So easy, and yet so satisfying.  We have this every Sunday night! (peaceablepalate)
Polenta hearts
Mmm, polenta. I made this without the red pepper coulis, and it was fine by itself. It's well seasoned enough that it doesn't really need a sauce, and if there is one, you'll still be able to taste the polenta. It firms up nicely, but it can be eaten before solidifying too - just depends if you want it to look pretty. For years I ate (pretty much) plain polenta (cornmeal, water, olive oil, salt), only with stuff *on top*. According to my mom, that's how it's "supposed" to be made. But, uh, after recipes like these, I think adding stuff to the mix is a vast improvement, and saves the trouble of piling stuff on after. Aw man, I just contradicting my Pad Thai review. Oh well. (fb)
These did not work for me at all!  The polenta was delicious before I put it into a pan to set (to make the hearts).  I let the polenta mixture sit in the fridge for several hours (the directions say one hour is sufficient), and they still fell apart while I was frying them.  Like fell apart into a slushy mess that was unsalvageable.  *sigh*  This always happens to me with polenta, so maybe it's me!  Anyway, great tasting creamy polenta, but the cut out shapes were a bust for me.  Next time I'll just eat it out of a bowl instead of trying to fry it! (jessacita)
I loved this!  It turned better for me than any firm polenta dish I've tried before.  I love the sun-dried tomatoes in it. (spinachk)
Grilled

Red velvet cake with buttercream frosting
(frosting) this icing is absolutely amazing (sing-song voice) and it puts any omni buttercream to shame. I put this on carrot cupcakes, and took them to climbing club, and everyone kept telling me to just bring the icing the next time. It's fabulous, hands down. Simple and perfect. (veganrun)
Turned out perfect! The cake is nice and moist. It seemed like it could have used more frosting though...I had trouble covering the whole cake. Maybe another cup of powdered sugar would have done it with the frosting. (dannibazaar)
made this for V-day and it's a delicious recipe, the frosting especially. i added a couple drops of food coloring to make the frosting pink and the end result was really cute.  i made cupcakes and needed to make more frosting though because there's not enough if you want them generously frosted. (thirteenblackbirds)
This is good, but not my favorite red velvet. I don't think the flavor is quite deep enough, and the cake could be a tiny bit more moist. Still delicious. Definitely not enough frosting for this cake. I made the recipe as is, but barely barely covered the whole cake, with just a bit in between the layers. I don't think she used this recipe in the photo, because that looks like a cream cheese icing (again!). I made a chocolate ganache for the top, especially since the frosting was thin. The cake rose well and did have pretty good texture. (AC)
Roasted red pepper coulis

Saffron spiked Moroccan stew
I didn't use saffron (didn't have any). It's ok. The spice combo was a little unusual for savory stuff, but it was fine. I'm kind of neutral to both chickpeas and sweet potato, so this dish is ok but not something I'd make again. (fb)
Spring vegetable risotto
Good.  Kind of just a risotto, but a good one. (spinach k)
Steamed artichokes
My artichokes were pretty medium-sized, but only took 25-30 minutes to cook (i think in the book it says 50-60 minutes). I'm not very experienced at cooking artichokes, so I can't really compare this to anything, but the smell of the bay leaf during cooking was good. (fb)
This was my first experience with whole artichokes and the  detailed instructions really helped me out!  I had no trouble trimming them up (well, maybe I did prick myself once or twice on the thorny things).  I only steamed mine for about 30 min and they came out perfect.  Will definitely make again! (icephrosty)
This was only my second time making artichokes, so don't call me an expert! I liked the addition of the garlic, bay leaves and lemon juice--it made me feel like I was actually cooking instead of just steaming a veggie. I had huge artichokes and they took just under 55 minutes. I did a simple melted Earth Balance and lemon juice dip, and it was awesome. (veganrun)
Artichoke! Pretty sure this is my first time making and eating fresh artichoke. I guess I kinda boiled mine on the bottom, because I couldn't get my steamer type basket to correctly fit any of the pots with the artichoke. I don't know how long it ended up cooking, but it seemed like the correct texture in the end. Really fun! I think I would somehow incorporate more lemon and salt next time..maybe in the sauce. This time, we dipped in thinned pesto sauce. P liked that, but I would rather have a lemony or creamy sauce. Mine seemed to be pre trimmed, because I didn't really have to do anything. Tasty. (AC)
Steamed artichokes dipping sauces
This is a pretty loose outline of a recipe... in the blurb before it mentions aioli, but there's no garlic in here. It's a fine dipping sauce, but I had some leftover which I just used in place of mayo... not a whole lot different. (fb)
Garlic aioli

Nondairy butter and lemon

Tangy creamy dip
I cut the recipe to 1/3 and it was perfect for 4 large steamed artichokes. It is very reminiscent of tartar sauce but in a good way - very tasty! (lebkuchen)
Sweet and sour tempeh
Pretty good. I cut the tempeh smaller so that it would be better masked by the sweet and sour flavor. I used reduced sugar apricot preserves, so the sauce wasn't too sweet, but I didn't have to add extra sugar. I like the idea of a fruit-based sweet and sour sauce. I didn't have green beans, so I subbed edamame, which worked well.  (fb)
Okay but not amazing. I don't think I'd make it again. (eatmedelicious)
This is good, but I didn't really like the tempeh with it.  I'm not crazy about the brand of tempeh I used though, so that might be the problem.  The sauce is really good, and tastes like Chinese takeaway sauce.  I would like to try it with fried tofu or seitan.  (spinach k)
Mandarin

Mango

Sweet and spicy pumpkin soup
YUM!  This is almost like non-dessert, soup-form pumpkin pie (if such a thing can exist).  I made this for my boyfriend's meat and grease loving family, and they really liked it.  I particularly like the addition of the lemon juice. (spinachk)
It's not too sweet really. In fact, you could probably lose all the sugar if you wanted. It's interesting that there are some pie spices in here (cinnamon, cardamom), but then some savory thanksgivingy things too (sage). It actually come out kind of like butternut squash soup, and the unusual mix of seasonings isn't weird at all. Had it with rice. (fb)
Swiss chard and caramelized onions
Amaaaaazing. I love chard in any way possible, but the addition of caramelized onions makes it seriously heavenly. (jessacita)
This is how I got my boyfriend to eat chard for the first time. The sweetness of the onion and the saltiness from the olives is just to die for. I love this dish! I’ve substituted other greens for the chard, and they were also amazing, but the chard, I believe, is the most delicious! (veganrun)
my first time eating chard (I used rainbow chard), and unfortunately I discovered that I don't like chard - it tasted bitter.  The rest of the dish is great though and I would like to try this with another green like kale. I always like caramelized onions. (thirteenblackbirds)
I liked this, but I felt it was a bit too...something (sweet?)...on it's own.  Although I made it as a side dish, I felt that she's right, it would be great as a pizza topping, or combined with a tomato sauce on top of pasta. (spinachk)
Tempeh bacon
I think this is a pretty standard tempeh bacon recipe.  It's good though.  Instead of frying it, I baked it in the marinade on 350 for 30 minutes, flipping halfway through.  (lotus)
Pretty basic recipe, but it's a good one. (veganrun)
Thai curry with vegetables
This was delicious!  I used green curry paste and broccoli instead of cauliflower.  Also, after noticing the calorie/fat content of this recipe, I only used 1 can of full fat coconut milk and 1/2 can light.  Next time, I may use more of the light...I don't think it will make too much of a difference.  We wanted it to be a little spicier, so I added some chili powder at the end.  I served it with short grain brown rice and steamed greens.  Yum! (lotus)
Toasted quinoa with raisins and slivered almonds

Tofu scramble
I liked that this was lighter and had a lot of veggies. However, it was a little bland for me. I ended up adding a lot of salt and pepper and after that it was good! (cam07628)
I like this recipe. In  a way it's pretty basic, but it's also complete. The amount of seasoning on the tofu is perfect for me - it has flavor but also still tastes like tofu - and the veggie combination is pretty good, works for brunch/breakfast, but can probably be altered without radically changing much. It was also pretty easy to put together. (fb)
Mexican scramble

Tempeh bacon

Veggies

Casual meals for four to six
Apricot whole wheat muffins
Healthy, tasty enough, definitely breakfast and not dessert. pretty moist, but dries out quickly in the fridge (microwave fixes that) (fb)
Yay! I used AP flour for the ww pastry flour, so they were half whole wheat muffins, but yay! They rose beautifully, had a nice crumb, not too moist like some vegan muffins. Everyone gobbbled them up. I plan on using this as a muffin base from now on. Love. (nmpixie)
Balsamic strawberries
I like these well enough. They actually aren't super flavorful (in terms of balsamic), but the strawberries were good. It's a nice, simple dessert type thing. (AC)
Basil pesto
I think this is a good basic recipe, but I added some lemon juice and a little extra olive oil (it was more like a paste as written).  I also used walnuts instead of pine nuts, since I had them on hand.  It made a nice sandwich filling. (icephrosty)
solid pesto recipe. I prefer the book's lemon pesto over this one though. (thirteenblackbirds)
Better than tuna salad
I liked this a lot! It was creamy and soft and crunchy in the same time. Also the colours were fresh and very beautiful. I used pecan nuts instead of walnuts and they worked great. (kamomilla)
This is so good, and so satisfying. I’ve made it with many different alterations, and they’ve always been delicious. I made some and left it in my parents’ fridge, and my mom called me the next day and said the tuna salad I made the night before was awesome. I told her it wasn’t tuna, and she was confused. Anyway, make this! So quick and simple, yet yummy! Great with soup. (veganrun)
Butternut squash soup

Cauliflower with spicy vinaigrette
Very good.  I don't usually like my cauliflower steamed - I prefer roasted, so I will do that next time. But the sauce is very flavorful - not very spicy, but I could have added more hot sauce - I used sriracha. (erinmonster)
Not very spicy, but that can be fixed with more hot sauce. I think a more accurate name would be Herbed Vinaigrette, but that doesn't sound as cool. Anyway, I liked this. It took me a long time to like cauliflower, so I don't really have any tried-and-trued ways of making it tasty. This is definitely one... the vinaigrette is pretty reasonable in terms of ingredients (though I subbed brown rice vinegar for red wine vinegar, and 1/3-1/2 as much dried parsley as fresh), and it was a good way to enjoy cauliflower (fb)
I like to make this with just raw cauliflower and it's still delicious. The hot sauce is a great touch I probably wouldn't have thought of. I usually double the recipe because I eat so much as I'm making it! (veganrun)
Chocolate chocolate chip cookies
Amazing! I trust Colleen in the kitchen, and this comes through. I make this anytime I’m at a gathering with omnis, and they love these. You can kind of taste the flax, but the chocolate flavor really overpowers it. These are amazing, great texture. (veganrun)
AMAAAAZING!   I even changed up a few things and they still came out awesome. My subs:  - 1 cup of Sucanat for 1 cup of granulated sugar  - 1/3 cup raw cacao powder for 1/3 cup cocoa powder  - used a melon ball scooper and made about 20 cookies, rather 12 cookies  - baked for about 9 minutes, then cooled on sheet for another 5-7 minutes (recipe says bake 7-9 minutes, and doesn't mention leaving them on the sheet) I left them on the sheet for a while because I tried to remove them from the sheet after 3 minutes and they were very fragile. After about 7 minutes, they were firm enough to remove. These cookies are great and I'll definitely make them again! (lebkuchen)
Creamy polenta with mushrooms
I felt like the polenta from the polenta hearts recipe had more going for it. Sure this was creamy, but I like the herb/garlic stuff with the hearts recipe better. The mushrooms here are pretty good, though. It seemed like a lot of balsamic, but it turned out to be just perfect. (fb)
Cocktails for kids

Creamy miso salad dressing
i used white miso and blended the dressing in my food processor. it turned out nice and creamy, and strongly flavored.  the sesame oil is great in this. (thirteenblackbirds)
Cucumber and cream cheese sandwiches
I made these on rye bread, using variations on the herbs. I stuck with cucumber and roasted red pepper for most of them, and really enjoyed it. I'm not huge fan of Tofutti, but I like the subtle flavor of a thin layer with the veggies. I liked fresh basil in them most. (AC)
Fast and fabulous French toast
My favorite vegan French toast recipe. It's so stupid easy that it seems like it won't be special - but for some reason, it's awesome. Mine crisps up perfectly every time & it's just great. Sometimes I add a tsp. or two of nutritional yeast for a bit of depth (I've seen this in other vegan FT recipes; I think to replace some "eggy" flavor?), but you don't really need it. I don't use as much butter as called for, either, but I'm sure it'd be even better with it... (jessacita)
Flourless chocolate tart
I’ve never made the tart, but I’ve used the recipe for the tart crust numerous times for making other pies. The crust is to die for! For a 9” pie, I cut the crust ingredients in half, bake in the oven 350* for 7-10 minutes, then fill (usually with chocolate tofu mousse!). (veganrun)
Fresh berry parfait

Granola

Golden corn pancakes
Decent. Nothing special, but certainly not bad, either. I probably won’t make them again, but they were good. (jessacita)
I really liked these, as did my boyfriend. I added some extra cornmeal, and this made this a bit crispier. We had them with maple syrup and tempeh bacon. Great for dinner, too! (veganrun)
Herbed scalloped potatoes
most excellent.  (tweety)
I liked these a lot. I've tried a number of recipes for these, and they all come out fairly good, but never exactly quite like I want them. Here, they did. The potatoes actually wound up tasting like herbs, for one, and they were perfectly seasoned. However, I had to bake this for an extra five minutes or so to reduce the liquid, which winds up gelling up a bit once cooled. We had these as a part of brunch, where they stand in for hash browns quite easily. I don't normally like tarragon a whole lot, but in combination with the other herbs here it was good. (fb)
Perfect. (spinach k)
Hollandaise sauce
I noticed on the pinkvegan blog that the author had hers come out pretty thick. Mine was pretty thin. I let the cornstarch/soymilk stuff thicken pretty well, blended it into the rest, and it just wasn't that thick. I was assuming if you really wanted it thick you'd have to cook the whole volume of sauce with cornstarch, but I guess results differ based on how quick you are transferring the mixture. Anyway, a decent lemony sauce, better than the Vegan Brunch one, but I think I'm generally not a Hollandaise sauce person. Oh well. It went well with the "benedict" stuff. (fb)
Home fried potatoes
These are good taters, but not really worth all the work, and cooking. I used red potatoes, and no parsley. Mine just didn't really get crispy. I'd rather just bake them. (AC)
"Honey" mustard salad dressing
I like this dressing, but the Dijon mustard (at least the one I used) made it almost too spicy. I'm thinking of trying yellow mustard next. (fb)
So good. My omni parents fell in love with it. Great balance of sweet and spicy.  (veganrun)
My favorite salad dressing.  It sounds crazy, but I use it in potato salad, and it's so good. (sweetgeorgiapeach)
I served this on a simple salad of baby romaine, carrots, celery, and cucumber. I used 3 tbs of agave, 2 tbs of white balsamic vinegar (instead of rice wine vinegar), and omitted the optional olive oil. It was quick to prepare and a nice change from my usual dressing. (lebkuchen)
Lavender tea cookies
I didn't really like these. The dough was pretty dry - I think I added a little bit more liquid, but I should have added more. The citrus zest was a pretty major flavor, and (can't say this is the recipe's fault) the lavender makes these cookies pretty bitter. The cookies are basically not sweet, which is pretty typical for tea-type shortbread, but I wish that they were a little sweeter considering the lavender : / I think if these were a little more moist, and using some other flower (rose, violet), I would have like them a whole lot more. (fb)
Mimosas

Olive tapenade
This is pretty good at first, but really strong with the capers. I think the capers overwhelm the olives. I don't even know if I would like it on a sandwich, or in anything, because the capers are so strong (and I like capers). The appearance is also not very pleasing. Black+green=blech. I ended up throwing the rest out, because I didn't want to eat it. (AC)
Pasta primavera with fresh veggies and herbs
Lots of veggies. I subbed broccoli for asparagus, used dried parsley instead of fresh. It's good, but definitely something that needs to be salted to taste. (fb)
Roasted vegetables

Pasta salad with veggies, pine nuts, and fresh herbs

Sundried tomatoes

Penne pasta with fresh veggies
I was afraid this might taste too vinegary, but the vinegar flavor was just kind of faintly there. (still, I think i'll leave it out next time). I think this is best served fresh rather than as left overs, because many of these things (pasta, zucchini, broccoli) tend to overcook upon reheating. (fb)
Ratatouille with white beans

Red lentil artichoke stew
This was pretty good.  It was fairly bland, even though I added a bunch of extra spices.  I love artichokes and I would defintely would use more next time.  I served over Basmati rice with broccoli. (erinmonster)
I love red lentils.  I love artichokes.  I do not love them together. (sweetgeorgiapeach)
I didn't have high hopes for this, but it was a lot better than expected. I used a bit of homemade curry powder instead of the coriander, and added lots of garlic salt. I think it's more of a less flavorful (with artichoke tang) dahl, instead of a "stew." I did like it, though. I'd probably just make dahl next time, but know that I could add artichokes. (AC)
Roasted asparagus soup with thyme

Roasted red pepper, artichoke, and pesto sandwiches
a fantastic sandwich.  I was surprised how great this was. so simple and so good.  I roasted my own peppers, used whole wheat bread, and wildwood garlic aioli for the mayo. (thirteenblackbirds)
Split pea soup
really wonderful comfort soup that I will be making again. This flavorful  soup is seasoned with garlic, dried marjoram, dried basil, dried parsley, ground mustard, pepper. The liquid smoke is optional but I included it to get that smoky taste I love. It's the kind of soup enjoyed alone, or with a chunk of wheat bread or oat muffin dunked in it. For the health conscious, it is also low-fat, oil-free, wheat-free and packed with protein. (Per serving: 302 calories, 2g fat, 18g protein, according to the book) The Split Pea Soup is also easy to make(and idiot-proof) too, if you throw the ingredients in a slow cooker the night before, which is what I did. I halved the recipe, eliminated the onion(don't like soups too oniony) and replaced the potatoes with a half cup of sweet peas, to give it a nice, natural sweetness. (saskia)
Good soup! I changed it up a bit, and added zucchini instead of celery, lots of garlic, some tarragon and oregano. It is a great comfort soup, with tons of protein. Yummy! (AC)
Not very special... I mean, it's good, because I like split pea soup, but it doesn't particularly bring anything special to the table. On that note, it's a reliable recipe without anything crazy going on. I think I prefer the V'con split pea or the VWAV curried split pea, though. However, I totally agree about the liquid smoke in this one... best way to get that flavor without ham. (fb)
Oooooh, so good on a cold winter night. My boyfriend asks for this on a regular basis. I whirl half of it in the food processor at the end, to make it creamy (but still have chunks). I like to add some whole frozen peas at the end for more pop. Great comfort food. (veganrun)
Made it in my CrockPot (cooked on low for 7 hours as suggested in the book), and it was amaaaazing.  The only thing I changed was to use extra garlic, and added a tiny bit of extra liquid smoke at the end after I tasted for salt & seasonings.  It was so healthy & delicious - and creamy even without the use of my immersion blender!  I brought the leftovers to my mom & a family friend today because the three of us had lunch together, and the friend RAVED about the soup & asked for the recipe.  I will definitely make this again! (jessacita)
I had to make a couple of alterations (omitted the potatoes since I didn't have any; I used 3 tsp of broth powder plus 7 cups water instead of all water or all broth), and I cooked it for about 7 hours on low in the slow cooker. I used the optional liquid smoke and couldn't really taste it at all, so I'd say go on ahead and use it if you have it because it must add a subtle flavor to it. I pureed it up with my stick blender. I found it a little lacking in salt, so I sprinkled some dulse flakes on top and thought it was really nice. The texture is really thick and velvety and it was really easy in the slow cooker. (lebkuchen)
Creamy

Strawberries and wine

Tofu no egg benedict
I didn't have any "bacon" so I used some smoked salt on tomato (Vegan Brunch 'trick'). The tofu itself is really an eggy scramble than a patty, but it's pretty good. It's easy just to have this be a scramble... the tofu doesn't stay on bread well. Maybe if it was, at the end, simmered in a sauce thickened by cornstarch. But otherwise, it's crumbly. Good flavor though. (fb)
Warm spinach salad
Simple & delicious. I love the warm vinaigrette over the cool spinach. Really flavorful, and a nice addition to many main dishes. (jessacita)
The salad was good, too, but a little heavy on the balsamic vinegar. If you are sensitive to vinegars like I am, it might be a little too overwhelming for you. But on the whole, not bad at all. (lebkuchen)

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Formal dining for six to ten
African sweet potato and peanut stew
I used the lower amount of pb, and it was plenty - pretty rich. I love peanut butter, so at first I was very enthusiastic, but I got tired of it easily, haha. Because it's rich, it's hard to eat much at once. Either make less than a whole recipe, or serve to many people. (fb)
I can't imagine this with 1/2 cup of peanut butter; that's so much! I used about half of that, and I admit it wasn't extremely peanutty, so I'd probably do a bit more...but not 1/2 cup. I actually think I probably made a different soup, because of all the changes I made while cooking. I guess we won't go into that. ha! Anyway, I don't usually cook with sweet potato, so it was nice to use it (even if P doesn't like it), and I made a nice stew. I served it over quinoa. (AC)
YUM!  Heaven.  I didn't find this too rich at all.  I used the lower amount of peanut butter, and no oil, but I could eat bowls and bowls full of this stuff.  I love the tomato, peanut butter, and sweet potato together.  (spinachk)
Aloo gobi
This was ok. It was hard to cook it well with the amount of liquid stated, so I added more (but too much). It didn't particularly stand out to me, but I might have messed it up by adding too much water. (fb)
Chai spiced almond cookies
If you mated a Mexican Wedding Cookie with a mug of Chai tea, you might end up with this decadent little Chai Spiced Almond Cookie. This cookie is a wonderful blend of nuts, sweets and spices all rolled up in a little powdered sugar-coated ball. The Chai-Spiced cookies were easy to make, requiring a little patience rolling the baked cookies in powdered sugar. I liked how one batch fits one cookie sheet because the cookies don't expand much in the oven. This cookie is my friend. It fits any occasion, a  brunch, tea party, after-dinner treat, potluck or fine engagement. I have enjoyed these little cookies with a cold cup of soy milk on a sunny day, and with a cup of hot tea as the night grows old. (saskia)
I made this without almonds and without rolling it in the extra powdered sugar AND half whole wheat/half white. They were pretty good - like little chai shortbread balls. They don't expand a whole lot. I like the cardamom in these.  (fb)
delicious.  You definitely don't need all the powdered sugar for rolling the cookies in.  I also subbed half of the Earth Balance for unsweetened applesauce, and it worked great!  I also added more chai spices than called for in the recipe.  I can't remember what's listed, but I used cinnamon, nutmeg, cardamom, cloves, and a little allspice.  Everyone loved them! (jessacita)
These are tasty little cookies. Granted, I don't own any cardamom so they didn't have the full chai masala flavour...I still liked them. They're a good shortbread cookie. (dannibazaar)
Chana masala
good, but a little thick, next time I might use tomato sauce instead of paste (tweety)
Standard chana masala - good, but not overly exciting.  I left out the cloves and added extra chili powder.  My chickpeas were still pretty crunchy, which I didn't mind, but they would have been a little better if they had been slightly softened. Served over Basmati rice. (erinmonster)
I really liked this. This has a generous amount of spices, even for Indian food, but not to the point that it's bitter. I wound up not having as much chickpeas as called for, so I added some shredded cabbage, which worked well. I'm used to a more tomato-y chana masala, but this was a good change. (fb)
this was good, although it was a bit too sweet for my taste and i thought it could use a little more zip. i liked it but will use a different chana masala recipe next time. (thirteenblackbirds)
We enjoyed it. I almost didn't realize how huge the recipe is, but no way I would use 4 cans of chickpeas! I halved those, and most everything else, but kept some of the spices the same. I think it was maybe a tad too much cinnamon, but overall well balanced. I did still use almost 2 cups of water, because I simmered it quite a while. I like a bit of sauce. Not super special, but tasty, and something I might make for a big meal. (AC)
I love chickpeas, but I had never had chana masala before.  I thought this was pretty good.  I halved the recipe because there are only 2 of us.  It was easy to make and since I cooked my chickpeas ahead of time, it came together quickly.  I estimated on the spices and added some cayenne because my chili powder doesn't have much heat. (lotus)
I wouldn't make this again.  The sauce had that gritty feeling you sometimes get when you've used too many spices and not even of anything else, and it was bland.  Maybe replacing the tomato paste with tinned tomatoes would help.  (spinach k)
Chocolate cake with coffee ganache
Minus the ganache and glaze....good! I don't think it is exceptionally better or worse than any other chocolate cake that I've had. I like it, though. Nice and moist. (dannibazaar)
Cornmeal crusted tempeh with orange ginger sauce
This is a good recipe. I didn't have any fresh ginger for the sauce, so I had to use powdered and the flavor really suffered. And next time I'll use shallots in place of the red onion. But I loved the idea of mixing soymilk with dijon mustard as a sort of "egg" binder to help the coating stick. It was flavorful and out of this world! The sauce could definitely benefit from some extra heat (red pepper flake or srirachi would work perfectly) and I added a handful of fresh basil right at the end. (sb)
I used "chicken" instead of tempeh. The crust itself is pretty interesting - the herbs (oregano/thyme/basil + paprika) are not ones I would necessarily think of to pair with an orange sauce. The polenta/cornmeal stays pretty tough after frying, but it's fine. I noticed throughout the book she generally tries to make most dishes low fat, and I think this is just one of those ones where you have to go for it. It will start burning without more oil, and you'll wind up with toasted flour instead of a crust. So, I used canola (olive's not good for frying) and added a little at a time as needed. It would probably be fine to shallow fry these too, drain, and then proceed. The sauce is good; not super sweet, and it's nice that it's pretty much just orange juice (plus some soy sauce and cornstarch). I don't think the onion gets tender in the time given, but some people like theirs a little raw. I'd definitely make this again - very tasty, interesting, unique - but with the modifications for frying that I mentioned. I ate it over brown rice.  (fb)
This recipe is delicious!  I don't really like to fry things if I don't have to and the oven was already heated for something else, so I baked the tempeh at 350 for about 20 minutes on each side.  It definitely didn't get as crusty as it would had I fried it, but no biggie.  I echo SB on the soymilk/dijon mixture...such a yummy way to coat the tempeh.  I served this with a quinoa/spinach/mushroom mixture.  The extra sauce was also a really good complement to the quinoa.  I omitted the capers because I didn't have any on hand.  I love tempeh and will surely make this again.  I'll probably fry it to get it a little "crustier." (lotus)
Creamy Caesar salad with oil free croutons
I do not care for this Caesar dressing. Not sure exactly what it is, but I don’t think it tastes like Caesar, and it isn’t very good in its own right, either… I much prefer the “Living Caesar Dressing” from Eat, Drink & Be Vegan. (jessacita)
Ok, so I didn't make the croutons.  I marinated some tofu cubes and baked them instead - they were kinda like croutons....but the dressing was scrumptious!  This was my first attempt at making caesar dressing so I don't have anything to compare it to, but I really enjoyed it - the husband, not so much, but he was never a fan of anything caesar.  I will definitely make this again! (erinmonster)
Delightful date truffles
My take - definitely delightful!  Not a huge fan of the plain cocoa powder coating - it's too un-sweet.  Next time I would use ground nuts, maybe.  I like the slight orange and spice flavor.  The inside has more of a chewy texture - not really "melt in your mouth" like a truffle, but still delicious. Husband's take - He made a horrible face on tasting the cocoa powder on the outside, plus he inhaled some of it...  So, he had a hard time getting past that.  He also said the inside had a "weird" flavor. Oh well, more for me!  They were very easy to make in the food processor.  I subbed maple syrup for the agave, and used "regular" dates, not labeled medjool.  I thought they might be on the small side, so I added a couple extra.  It's been fairly humid here, and the cocoa powder looked nice at first, but then immediately started to absorb moisture.  If you are doing these in the summer, you might need to roll them twice to get them to look nice.  It's a shame that my husband doesn't like them more, but I'll probably make these again to bring with my lunches as a little treat. (vegrunski)
Eggplant and caramelized onion lasagna
I made a couple changes to this based on our tastes. P is not a huge fan of onions, so I scaled the onions back, and only had 1 large eggplant. It turned out really nicely. It's different, and a pretty unique blend of flavors. I wouldn't necessarily make this again, but I like the idea of a few of the things. I think kalamata olives are better suited than the black. It has a couple steps, but overall pretty easy. (AC)
Elegantly simple stuffed bell peppers
These are in the oven right now, but I had some leftover 'stuffing' that I ate with a spoon. Really good! I make a stuffing that is kind of smiliar to this. Next time, I'll probably add a chopped red apple, or other kind of fruit that grills well. I used golden raisins instead of regular ol' ones. Oh, and my blender broke... so I wasn't able to grind any almonds. I topped them with slivered almonds instead. MY HOUSE SMELLS FREAKIN' FANTASTIC! (sb)
I liked these a lot but wasn't amazed. I used the wild rice and brown rice, chives instead of mint (i don't like mint a whole lot), and a combo of almonds and cashews for for the almonds.  The raisins impart a really nice fruity flavor and the texture with the raisins/nuts/rice is really good.  Overall I prefer the quinoa stuffed peppers from VWAV. (thirteenblackbirds)
French onion pie
Pretty tasty. The pie wasn't quite as solid as I would have hoped, though - can probably be solved by less soymilk, or maybe more flour. I like the sweet, subtle flavor of caramelized onions here. But, you'd probably have to be a fan of onions to enjoy it. (fb)
I didn't want to make two pies, so I cut everything in half and made just one 23cm pie. At first I thought there'd be way too much onion and tofu mixture to sit in the pastry but the quantities were just right. I didn't think that the tofu mixture tasted of very much (I followed the recipe other than the nutmeg), so I doubled-up on the nutritional cheese but it didn't make much of a difference. I have an oven thermometer, so I knew the temperature was right, but my pie was cooked to my liking in 35 rather than 45 mins. The top had a nice colour to it, but for the photo in the book they must have brushed the top with oil because in reality it doesn't have that glossy sheen to it! The filling held together well and the pie was...OK.  Easy enough to make, but nothing special.  If I make it again I may well add some different flavourings or spring onions etc to boost the taste. (onlyme)
This was ok, but Cams and I agreed that it was pretty bland.  I originally followed the recipe pretty closely, except I halved it and used less milk, per FB suggestion.  But after tasting the filling, I added extra nooch, sauteed peppers, black salt, and bragg's aminos.  After about 20 min in the oven I sprayed the top with olive oil...which did help it to brown nicely.  We both ended up sprinkling it with even more nooch and bragg's after it cooked because it was still just too bland.  The caramelized onions tasted good, but they just didn't seem strong enough.  I have a few other quiche type recipes that I like much better, so I doubt I will make this again. (lotus)
Love it! I know some of the other reviewers thought it was bland, but I think it's a really nice dish where the caramelized onion flavor shines. I also really like the nutmeg flavor in this. (kristinv)
Love!  This is the first time I've tried a vegan quiche-type dish, and it was lovely.  The flavours are delicate but delicious, and the pie came out moist but firm. (spinachk)
Frozen mango lassi

Fruity spinach salad

Fruit sushi with strawberry reduction sauce
I was skeptical of the rice cooking instructions at first, since generally well-rinsed sushi rice only requires 1:1 water, but I actually *just* got by with the amount of liquid stated. I added only half the amount of balsamic for the sauce, because I wanted it to be more strawberry than anything. I wound up needing to add sugar to the sauce; my strawberries were frozen and probably not that ripe. In the ingredients it seems like there's a load of fruit (berries, peaches, strawberries). It's not indicated, but I think you can/should just go with one of those options... otherwise it's way too much fruit to pile on. The rice stuck together well, but leftovers dried out pretty quickly (maybe it can be frozen?). It was good though. The only change I might make to this next time is using sweet rice instead of sushi rice, which is often used for the coconut sweet rice dessert that this seems to be based on. Also, the jelly's not really necessary... I mean, you've already got fruit sauce goin on.  (fb)
Kale and cauliflower salad
I wasn't expecting this to be our favorite thing since cauliflower isn't our favorite vegetable (especially raw), and P is not a huge fan of vinaigrette type things, but neither of us really like this at all. I did use maple syrup instead of agave, but I think that only added some good flavor. If you usually like this type of salad, then I'm sure you'll love it, but not our thing, I guess. I steamed the kale. (AC)
I hate to use the word gross, but it was pretty hard to eat.  I steamed the kale and cauliflower, just a little bit, but it was the dressing that wasn't very good.  So tangy - after a while, we just couldn't bare it anymore. (erinmonster)
Yuck.  The only thing I've tried out of this book that I really disliked.  Boring, bland, and hard to chew. (spinachk)
Magical miso soup with shiitake mushrooms
This was a nice, simple soup. I wouldn't describe it as "magical," but it's a good basic miso soup recipe you can play around with. I added sliced scallions to mine, which was one of the suggested variations/add-ins. (kristinv)
Masoor dal
unimpressed with the red lentil dal.....however, I probably used the wrong type of lentil because they turned yellow and mushy.  But still no umph...no kick....kind of bland. (tweety)
Eh, not so impressed. I wound up adding some garam masala to make up for that.  (fb)
Decent, healthy, weeknight comfort food, but nothing amazing.  (spinach k)
Orzo pilaf with roasted red peppers and peas
This was good. It was kid and husband friendly. A good side dish, and if you added some cannelini beans or sausage, could be a main dish. Next time I make it, I will add fresh basil at the end, and replace some of the liquid w/ white wine. (nmpixie)
Nice, simple, and tasty. P really loved it because he loves orzo. I increased everything a bit, because I had more red peppers, and used the whole box of orzo. The flavors are mild, but nice. I don't think I ever made orzo this way where all the liquid is absorbed. This would be a good holiday side since it's all red and green. I added a couple handfuls spinach at the end, as well (AC)
Pan grilled portobello mushrooms with herb infused marinade
Yummy! I only did 3 mushrooms, so I reduced the proportions, and added some vegan Worcestershire, and used herbs de prov., instead of the thyme. I marinated them for a few hours, and they were delicious! I have a bunch of leftover marinade for later! Don't add any salt; the soy sauce is enough. I used all dried herbs. Very meaty (in a good way)! (AC)
These are fucking delicious. Period.I can't wait to make portabello burgers with the leftovers. I cut down the tamari to 1/2 cup. 1 cup just seemed to excessive, and it was plenty salty. (sb)
As SB said, fucking amazing. Seriously SO GOOD. They’re so hearty & “meaty,” and really stand up well for the main dish. I love these served with the Warm Spinach Salad & some garlic mashed potatoes. Just awesome. My omni parents love these, too. I didn’t have to cook as long as recommended, but I could tell when they were done & ready to inhale. (jessacita)
they were indded most excellent and easy to make. (tweety)
Great flavor, the thyme really comes through and makes this taste sort of like a holiday dish. There was a ton of marinade left over, and I kept and saved it for another use. I also marinated tofu in the marinade, and cooked it when I cooked the mushrooms. Served with mashed potatoes—awesome meal! (veganrun)
I grilled these, and they were awesome.  I just made a half-recipe, and I cut back on the tamari a little.  I can't wait to make them again, and make sandwiches with them. (sweetgeorgiapeach)
like most grilled protobello recipes, this is fantastic.  i think i had to cook mine for longer but my mushrooms were pretty big.  (thirteenblackbirds)
Holy frack these are amazing.  So simple, but so flavourful and awesome.  I've made them both by themselves and as burgers with avocado and mustard and ketchup, and I loved them both ways.  Possibly one of my favourite dishes EVER. (spinach k)
Potato leek soup
It's a good soup. It's kind of hard to have an exciting potato soup, and this is no different, but it's not particularly bland or bad. It's kind of like thinner mashed potatoes, in a way. I would make it again if I happen to have leeks on hand, but I probably wouldn't go seek them out just to make this.  (fb)
Thought this was really good. P loved it. He always wants leeks when he sees them at the store, so I had 3 HUGE ones. I started out with a big pile of leek slices, but the flavor didn't come through as much as I expected. I used red potatoes, dried tarragon, and lots of salt and pepper. The flavor was well balanced (when properly seasoned), but the leeks are slightly overpowered by potato flavor. Still really good and warming. I would make something similar again. (AC)
I didn't make this thinking it would be anything special, but the addition of tarragon was delicious and surprising.  Good soup. (spinachk)
Pumpkin curry
I made this because Cams loves pumpkin stuff.  He loved it and I ended up liking it way more than I expected.  I did make some modifications though.  I had to use powdered ginger and I only had about 1/2 can coconut milk, so I mixed it with 1/2 cup hazelnut milk.  I didn't think 2tsp curry powder was enough for a dish this size.  I didn't measure after the initial 2tsp, but I at least doubled it.  I can't do hot chiles, so I omitted them and used probably 1/2-3/4 tsp chili powder.  I served it over jasmine brown rice.  Delicious!  This recipe makes a ton, btw! (lotus)
I halved the recipe since it serves eight, and I am only cooking for myself. I used almond milk, and didn't use any peppers, and only a tiny bit of cayenne. I really liked it. It was very hearty and comforting, though it's suggested as a summer recipe in the book, it's more appropriate for fall IMO. (disneyfav)
I increased the ginger to 1 tbsp, garlic to 4 cloves, pumpkin to a 798 mL can, curry powder to 1 tbsp, omitted the dried red chiles, and used light coconut milk. It's a good dish, but I think needs some extra vegetables added to it. I added peas and roasted potatoes. (eatmedelicious)
Pretty good, hearty dish. There isn't too much curry powder, but it's well-seasoned enough anyway. I wasn't sure if pumpkin would be much good in non-pie form, but hey, I find it perfectly acceptable. It get pretty thick on account of the lentils. Great with hot sauce. (fb)
Red lentil pate

Roasted beets and fennel bulbs in fennel oil
I made this a while ago and just noticed that I forgot to review it, which is weird because I LOVED this.  It sparked a mid-winter obsession with beets and fennel.  I halved the recipe, since there are only two us and omitted the chives because I didn't have any.  The recipe is simple enough and I didn't really veer from it.  I really don't have a lot to say about this except that it's so delicious! (lotus)
Very tasty way to get the goodness of beets without boiling them and leeching out a lot of the goodness by boiling.  I followed her instructions pretty faithfully and enjoyed these a lot. (tweety)
Roasted brussels sprouts with apples and onions
Good, although I had to use frozen Brussels sprouts. I made this for Christmas, and it was awesome! Great combination of flavors. (veganrun)
Very nice, although very tart.  A really nice addition to a Thanksgiving plate, as the tartness adds a great contrast to sweet or homey winter flavours.  (spinach k)
I scaled this down a bit, and it still made a TON. I used pink lady apples. There's no way I could have gotten this on 1 baking sheet not overlapping, so I just stirred them around often, and turned the heat up to 450. I love brussels, but I found myself just picking out the brussels to eat. The flavor was good, but I prefer regular roasted brussels. (AC)
Sauteed broccoli rabe with olives and toasted pine nuts

Scotch broth
I liked this a lot more than I expected.  I soaked the split peas overnight and then cooked them in the crock pot all day with the barley and lentils.  After work, I added the carrots and potatoes.  Before serving, I pan fried some tofurkey sausages and added them to the stew.  It was easy, filling, healthy, and delicious! (lotus)
Soba noodle soup
This was so cozy and comforting. It kicks chicken noodle soup's ass any day. I unfortunately didn't have any mushrooms, so I sliced onions and caramelized those instead. We thought the soup wasn't quite flavorful enough, so I doubled the miso and the tamari (might not have had to do this if I had the mushroom flavor), and this was perfect. I also only added 6 cups of water, for a more condensed flavor. I put the noodles in a bowl and spooned the soup mixture over it--this made it more like wet noodles instead of a soup. With these changes, we absolutely loved it. It was like miso soup on steroids. The ginger flavor really shines through here, and it's fabulous. (veganrun)
Sugar snap peas with toasted sesame seeds

Yellow split pea dal
Not a bad recipe, just not my favorite. I like dals better that don’t include tomato paste. This one wasn’t quite spicy enough. I’ve found a dal recipe on vegweb that I like a lot better. (veganrun)
Not a particularly memorable dish. Good but not great. Easy to make. Needs more spices, or something else, to kick it up a notch in flavor. (saskia)
I'm not sure what the problem is with me and yellow split peas.  This is the second recipe I've tried to make.  I also tried the yellow split pea dal recipe from 1,000 Vegan Recipes and had the same problem.  I can't get them to cook. With both recipes I soaked them for 30-45 minutes as recommended in order to cut down the actual cooking time. Both times I also cooked it more than twice the cooking time written in the recipe and they were still crunchy!  After cooking for an hour+ I gave up and went out to eat because I was starving.  I tried cooking them more when I got home and they still were crunchy.  I'm going to try it again with red or brown lentils instead because I did really like the flavor. (biodancer)
Toss all ingredients in a Crock Pot the night before. The next morning you will have tender yellow split peas and a wonderful curry aroma wafting through your place. It's easier this way and comes out delicious. ADD: Also, add more ginger and curry powder to boost the flavor. (saskia)
I should have read the reviews before I made this.  Now I see nearly everyone needed more spice.  I added way more ginger, garlic, and chili powder than called for, and it still needed more.  Also, I used green split peas instead of yellow.  I don't know what kind of peas CPG is using that will cook in 45 min, but I cooked mine in the crockpot overnight and they were still a little crunchy.  Overall, I liked the recipe, I'll just have to remember to add a lot more spice.  I served it over quinoa with lots of fresh parsley. (lotus)

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Menus for special occasions
Arborio rice with roasted red peppers, pine nuts, and basil

Autumn tempeh salad
Excellent! Served this as a side salad at Thanksgiving last year, and the omni family really liked it. I'd eat it anytime of year, though, maybe changing the squash depending on what's in season. (kristinv)
Beet bundt cake

Blackberry pecan crisp
I don’t think this has enough filling. I added way more berries than called for to give it more substance, and I also added cinnamon & nutmeg to the crisp topping for more flavor. It’s very good, but I wouldn’t make it exactly as written. I used frozen berries & that worked great. (jessacita)
I used almonds with this instead of pecans.  The topping is delicious and vanilla-y. I think the filling could used a little sugar or lemon juice, especially since I find that blackberries can be a little bitter.  Contrary to the previous reviewer, I thought the amount of filling was fine, but there could have been more topping. (spinachk)
Peaches

Boston baked beans
These were dry and not saucy enough. I was kind of disappointed. I added 2 chopped cloves of garlic, which helped with the lackluster taste.  I definitely prefer the recipe from "Vegan Planet" for baked beans. (veganrun)
I don't know what the other reviewers are talking about, I really liked this dish.  And so did my boyfriend, who doesn't usually even like beans.  (spinach k)
Butternut squash risotto with toasted sage
this was the first time I ever made risotto. I thought it was good but the predominant flavor of the risotto was the broth I used to make it. You really couldn't even taste the butternut squash at all, which was really disappointing to me. I couldn't even taste the sage either, except for the fact that I added some minced fresh sage to the top before serving. I think this would me much more flavorful with either more squash, or else cook it in carrot juice or something. I kept saying, it's good, but all I taste is broth! And that's not what I was hoping for. (lebkuchen)
This is a pretty traditional risotto recipe, so it tastes like a good, pretty traditional risotto.  The toasted sage does pick it up nicely, though.  I would make it again. (spinach k)
It was okay. I liked the texture of the dish, but the flavor was pretty mild/bland. (kristinv)
Chestnuts

Caramelized tempeh shawarmas
I really love this recipe.  I made it using seitan and it came out great.  It's a really well-rounded dish and I think it would go over well with omnis.  The tahini sauce is soooo good! (icephrosty)
Wow, it was really good! It is amazing how much the tempeh tastes like grilled chicken in this recipe. It was also really easy to make. This will become a staple in my house for sure! (lebkuchen)
I'm not sure I feel about these.  I thought it was pretty good while I was eating it, but then I took some as leftovers for lunch and it was pretty gross - it kinda changed my feeling about them.  The flavors didn't blend well for me.  I didn't like the combination of the maple syrup and soy sauce - maybe it's because I used hickory syrup?  And the veggie measurements were way off - I only used one cuke and half a red onion - and still had tons left.  The tahini sauce was good though.  My husband really liked them and asked for them to be added to the rotation.  I'm just not sold. (erinmonster)
Amazing! My whole omni-family, (at least the ones I could convince to try tempeh,) loved this. I wouldn't change a thing about the recipe, except I didn't have maple syrup, and subbed agave. (disneyfav)
This was great.  I loved the different flavours of the sweet/meaty flavour of the tempeh and the tart sauce together.  My boyfriend, who gets meat shawarmas all the time, also loved this. (spinachk)
Crowd pleasing pasta with tomatoes and artichokes
In the same meal I made the crowd-pleasing pasta with tomatoes and artichokes and boy was this good.  It indeed was a crowd-pleaser as my meat-eating father wend back for seconds.  I used kalamata olives instead of regular black olives.  A+++ (tweety)
Cuban black bean soup
YUM! black beans + banana + coconut milk.  I was skeptical but it came out fantastic- a really different and good soup.  I halved the recipe and it was really simple to make, especially with an immersion blender.  I served with garlic bread.  (thirteenblackbirds)
I thought this was good, but not amazing; however, my lunch guests  liked it a lot.  Definitely stick to your ribs food, cheek-warming food. If your partner is walking home after work through a snowstorm, this soup would be the perfect thing to have waiting on the table. (spinach k)
G really wanted to try this, so I made it for him even though I wasn't too sure about the idea of a fruity black bean soup. It was really good though! I would definitely make it again. The fruit makes it spoil a little faster than normal black bean soup, so be sure to eat it within a few days. I ate some of the soup when it was 6 days old, and it made me sick. (kristinv)
Eggless egg salad
This was very tasty, although I did make some minor adjustments. I used minced red onion in place of the green onion, and celery salt to replace the celery (didn't have any) and regular salt. My only complaint was that the recipe didn't call for drained/pressed tofu and the leftovers were very liquidy, thus making the texture reminiscent of runny eggs. But the flavors were spot on! I never liked or ate egg salad as an omni, but this is very good. I also added some red pepper flake out of personal preference. Next time I'll probably mince up a jalapeno or two and toss it in. (sb)
I made this without celery or bell pepper. I'm quite a fan of tofu egg salad (but not eggs, ever), so I liked this. I think that, next time, I'll drain out/squeeze out the tofu more, as the leftovers had some water separated out. (fb)
Eggplant caponata

English muffin pizzas
This is not really a novel idea or unique recipe, but is tasty! I used pizza sauce, FYH monterey, a bit of Lightlife ham (crisped nicely under the broiler), mushrooms, black olives, and red peppers. Fun. (AC)
Fresh fruit salad

Garlic bread
Pretty standard garlic bread, but delicious. I used 1/2 a large French bread loaf, as opposed to a baguette. Kinda weird to me to call for a baguette! I probably used less oil, but same amount of garlic-came out almost too garlicky! I used the cayenne (but couldn't detect cayenne heat), and Daiya. Yummy garlic bread, but pretty much what you'd make on your own. (AC)
meh. I didn't like this. I may have added too much cayenne, it tasted a little strange.  I added the cheese (daiya), which was alright.  I thought it needed some basil. (thirteenblackbirds)
Homemade hummus
I guess I could say that I made the hummus recipe, but I really just made my usual "recipe," which happens to contain all the same ingredients. I mean, it's hummus. There's nothing special about this particular recipe, and it's kind of shady that it's in the book. ; ) I did notice that she has 1/2 a lemon (with 2 cans of chickpeas), and that's ridiculous! It needs way more than that. I used 2 whole lemons, and it wouldn't have suffered with more. (AC)
Good basic recipe. I personally like to add a lot more tahini and lemon juice, but it’s good for someone who hasn’t made it before. I also like to add a roasted red pepper—off the hook! (veganrun)
Not too impressed - i haven't made hummus before and the seasoning /texture of this didn't seem nearly as good as the store stuff.  I wasn't sure how to change it.  I guess if you are familiar with making hummus, you can modify it appropriately, but in that case you probably don't need this recipe. I don't think it's a good recipe for beginners (thirteenblackbirds)
Muhammara
Pretty good. My walnuts never blended really thoroughly (not a paste or anything, just very fine crumbs), and I roasted my own pepper but didn't remove all the skin (too hard!). Muhammara I've had before is thinner and more pepper-based, but this is good too. I had it with crackers and bread. (fb)
Delicious.  The first time I made this, it came out too thick, though.  The second time I slowly added breadcrumbs until it reached a pleasing consistency.  The name if the dip is super-fun to say, too! (spinach k)
Mushroom pecan burgers
Cremini mushrooms, parsley, sauteed onion and garlic, tahini, soy sauce, hoisin sauce, toasted pecans, bread crumbs and hints of sage and oregano are all packed in this flavorful burger pattie. The recipe is not hard, and very forgiving. You just process mushrooms and parsley, add it to big bowl with sauteed onions and garlic and remaining ingredients, mix with your hands, refrigerate for 30 minutes then make your burger patties. I only used half the required onion, and added about a 3/4 cup quick oats and 1/2 cup chopped spinach. (I was trying to make it similar to a spinach nut burger I ate at a restaurant). I baked the patties in my toaster oven instead of frying them, flipping them over until both sides were crispy. I think if I had fried them in melted Earth Balance until crispy they would taste even better. But I'm not complaining. These Mushroom Nut Burgers were delicious. After, halving the recipe and adding the oats and spinach, this recipe yielded 8 patties. The book notes that the recipe is a slightly modified version of Dreena Burton's from The Everyday Vegan. (saskia)
Loaf
good, not great.  It's a decent loaf but not something I would make again.  I didn't like the spicing much (i think mainly because of all the parsley) and it didn't get very firm. (thirteenblackbirds)
No queso quesadillas
Another really, really simple dish that is incredibly yummy. I don’t understand how they’re so good because it’s literally hummus in-between two tortillas, then grilled on a pan… But for some reason, the hummus totally changes when it’s warm & it is VERY queso-like. No one can believe how amazing these are, especially topped with salsa & avocado. (jessacita)
GREAT recipe. This is an amazingly simple, delicious weeknight recipe. My boyfriend had been missing cheesy Mexican dishes, and this hit the spot. We top with avocado and salsa, and I like to put black beans and green onions and chili powder in on the hummus. Yummy! My omni parents were shocked at how creamy this is. (veganrun)
I liked this one, with the right hummus. I've made it a couple times and it came out really good with some leftover fajita vegetables (peppers/onions).  (thirteenblackbirds)
I guess I never reviewed this. I don't like her hummus recipe, but I did like this combo. It makes a good/different quesadilla. (AC)
This is another one of those recipes from Vegan Table that is hardly even a recipe, but it's good, REALLY good!  You take a couple of tortillas, slather some hummus on one, stick the other tortilla on top, and grill in a pan for a couple minutes, flip it over, grill for another couple minutes, and voila! you've got lunch.  I mention it because, we probably have this for lunch at least 3 times a week.  It's simple, but really tasty and satisfying.  We sometimes put chopped scallions inside, or thin slices of tomato.  Sometimes, we sprinkle chopped avocado on top.  How ever they're served, we always call them YUM! (peaceablepalate)
Great simple meal or snack! Tastes really good with a pepper hummus, ex. cayenne or chipotle. Sometimes I'll sprinkle a little daiya cheese in them, which tastes great with the hummus. (kristinv)
I've had hummus quesadillas before so this wasn't anything new to me. I think they're good but it's not one of my favorites. I used homemade red pepper hummus and added scallions, cilantro, and salsa to the insides of the quesadillas, and topped with diced fresh tomato and salsa. I think they were much better after I opened them up and added a few drops of Cholula hot sauce to them. On their own, they are kind of bland. (lebkuchen)
So simple, so easy, so delicious.  I thought the hummous flavour would be kind of gross with the salsa, but it was awesome. (spinachk)
Greek style

Italian style

Mexican style

Noodle kugel

Oven baked french fried yams
nothing earth-shattering as I have made other recipes similar to this one, but they were nevertheless very tasty! All in all, this meal (with a small salad on the side) rocked! (lebkuchen)
Very good. I usually don't add spices to my sweet potato fries, but the mix in this recipe tasted really good. I liked them a lot. (dannibazaar)
Panini with lemon basil pesto
YUM!! My boyfriend is crazy & doesn’t like lemon, so I didn’t add much to the pesto – but it’s an incredible sandwich. (jessacita)
It is scrumptious but you need to have a lot of patience with it! It's kind of frustrating trying to get all the ingredients to "stay put" in the sandwich while you're putting it together, grilling it, and eating it. But that's no fault of the recipe, and it certainly is delicious! I just think it's too....fussy for me. I don't know if I'll make it again for that reason, however, I would be thrilled if someone else (ie. DH) made it for me!  Also don't do what I did - which was buy a big loaf of ciabatta bread and try to make one giant sandwich with all the ingredients first and then cut it in half and grill half at a time. It's way too unwieldy for that. So many ingredients spilling out all over the place *sigh* I think next time, I'd use individual ciabatta rolls. It would be more working assembling 4 individual sandwiches, but ultimately, must less frustrating, I think! (lebkuchen)
While mine looked nothing like the picture, it was a pretty amazing sandwich.  Mine fell apart several times - once while building it, once while in the George Forman, and then while I was trying to shove it into my mouth.  I had to use a fork to eat the majority of the veggies, but it was still worth it.  I didn't add any oil to my pesto and I really think it was the best I've ever made.  I think a calzone version of this would be a little more realistic - I'll try it and report back.  (erinmonster)
This came out really good but not as wonderful as I was expecting. It just seemed like something was missing, and I think that was cheese even though I added daiya… it just doesn't cut it for a panini. My husband had actual cheese on his and liked it a lot more than I did.  The lemon pesto is delicious.  (thirteenblackbirds)
Pasta and green beans with peanut sauce
Good recipe. I respect how the author uses water to sautee the garlic and ginger in the sauce to keep it lowfat but I used oil because I'm a fat ass and it tastes better with oil. I also used coconut milk in place of the non-dairy milk it called for. I added broccoli and snowpeas and it was really good. Leftovers were VERY dry, though (think reheated mac n cheese) (sb)
I made this with broccoli and carrots rather than green beans. I loved it! The sauce has a great, creamy consistency and flavour. I will totally make it again. (dannibazaar)
I started out with this recipe, but added some things, to taste. I like my peanut sauce with a bit more flavor and spicy! I also added some broccoli. Coconut milk should definitely be used instead of other milk. (AC)
I really like this dish and its very simple and quick to pull together.  My boyfriend didn't like it too much though.  I've also tried it with purple sprouting broccoli instead of the green beans and really liked it. (spinachk)
Peanut butter and jelly cookies
I made these whole wheat. They were pretty good little cookies, but they don't spread like the photo (but then again, they're whole wheat). I used raspberry jam and it was perfect. They were small cookies. (fb)
Small & a little crumbly before cooked, but delicious. I made these for my cousin as a “thank you” gift for something, and she loved them. Strawberry jam was great in these! (jessacita)
Great recipe—I made with whole wheat, and I wouldn’t change a thing. I’ve made these multiple times for omnis, and they love them too. I fill with jam, but I’ve also added chocolate chips to the depressions, too, then when you pull them out of the oven you spread the hot chips to fill the hole. Good pb and chocolate combo. (veganrun)
These are great! They are so easy to make - not a lot of ingredients, not a lot of time or fussy steps. I halved the recipe quite easily and made 14 cookies. I used whole wheat pastry flour and raspberry jam. I think strawberry jam probably would be better because the raspberry jam, while nice, isn't as assertive as I'd like it to be. They didn't spread much but that's okay. I think they'd be great as a sort of replacement for peanut blossom cookies if you rolled them in sugar and then added some chocolate chips to the centers instead of jam - I'm going to try that next time! (lebkuchen)
Just meh. I like the ones from VCIYCJ more. Nothing really compares for me. (dannibazaar)
Potato and seed spread

Purple potatoes with cashew cream
Very decadent, pretty, and delicious.  This was the first thing I've ever made with cashew cream and I was very pleased with it.  I think this would also be nice with new white potatoes, because as beautiful as purple potatoes are, I really think I prefer the flavour of white potatoes. (spinachk)
Quinoa and corn medley
pretty good. i think everything in this recipe goes pretty well together, but i probably wouldn't have thought of the combination by myself. It's nice to have quinoa without it being plain ole quinoa. (fb)
I liked this.  It's simple but flavourful.  There's nothing super different about the recipe, but it's nice and refreshing, and a good thing to bring for lunch. (spinachk)
Quinoa tabbouleh
a nice alternative to traditional bulgur tabbouleh, but I do think I prefer bulgur. However, quinoa is more nutritious so I like this too. (lebkuchen)
Really good, I like it better then tabbouleh with bulgur, but I've always really liked quinoa. I think next time I'll try it with some tofu "feta" or something, I think that would make a nice addition. (disneyfav)
Good recipe.  I didn't have quite as much parsley as I would like and didn't have tomatoes either.  It was still quite tasty.  Good variation! (lotus)
Roasted red pepper wraps
I used the ingredients in a sandwich on a bun. I used a bit of broccoli slaw for the shredded carrots. It tastes good, but I'm usually disappointed when avocado kind of disappears in something else. The hummus overpowers the avocado. I like everything in it, but everything kind of melded (except hummus flavor). I do think they'd be good as wraps for an appetizer. (AC)
Spring rolls with peanut dipping sauce
Yum yum yum! This was the first time I’d made spring rolls, and I was a bit nervous, but they were awesome. I loved the dipping sauce. (veganrun)
Southwestern tofu burgers
I really like these! I used mostly cracker (light rye crispbread) crumbs, and one piece of bread (crumbs). I didn't have a bell pepper, so I used some kale that I processed finely, and 1 carrot. I used canned corn, and more beans than called for. I also used ketchup instead of paste, and fried them. Mine held together really well, but I added too much corn, so some of the corn fell out. Since I added more beans and stuff, I should have added more spices. I would even double the spices for more flavor. I had them on a sandwich with mashed avocado, some vegenaise, and salad greens. Yum. (AC)
I was in the middle of making this recipe when I realized I was supposed to have frozen tofu. I only had fresh, so I pressed the crap out of it, and went with that. The patties didn't fall apart, but I didn't press than as thin/wide as I wanted them to be because it seemed like they would fall apart if I had - but that was probably because I was using fresh tofu instead of frozen... but the whole corn could also be a culprit. Anyway, these were a little too tofu-y for me for burger (but maybe that's how the product is that she was imitating, as she said in the description). I think I'd prefer a little less tofu and more refried beans. Also, this recipe is kind of weird in requiring 1/4 c refried beans, so I served it with... refried beans. (fb)
Oil free

Sparkling pineapple juice
I tried to make this, but just ended up using pineapple juice and sparkling water. It wasn't very sparkly! I was expecting it to be cool and refreshing, and it somehow wasn't. It doesn't really have anything to do with the recipe, since I didn't do the other stuff, but I don't think I'll try again. (AC)
Tempeh pate

Tofu spinach lasagna
Pretty good, not the best recipe I have for this sort of thing.  I added some nooch to the tofu. (sweetgeorgiapeach)
Yummy.  Simple, but good and satisfying.  This is the first vegan lasange I ever made and I didn't miss the cheese at all. (spinach k)
Tuscan white beans with sun dried tomatoes
it was fantastic.  Perfect blend of veggies, beans, basil and garlic.  It didn't look appetizing, so my guests took just a tiny sample, but loved it. (tweety)
I like this. I've made some recipes of beans/white beans where it was basically just a lot of beans with a little of something else, which still doesn't really let the beans be their own dish. But this recipe worked... there was enough other stuff (like sun-dried tomatoes) and flavors (herbs) that it stands well on its own. I didn't use the spinach (didn't have any), and served it with the polenta recipe from this book. They go well together. (fb)
Perfect recipe. I LOVE this dish. Every flavor has a place and they all go so well together. YUM.  (veganrun)
I was expecting this to amazing, and it wasn't… but still very good.  A good combo of flavors that I will make again. (thirteenblackbirds)
Delicious.  I think this would make a bean lover out of a bean skeptic.  I sauteed it in a little of the oil from the sun-dried tomatoes, and it was yummy. (spinachk)
Warm lentil salad
Should be called "mustardy lentils."  Blech.  I even like mustard, but this was too much - very disappointing because the lentils were smelling really good while they were cooking!  I tried it both warm and cold, both were barely edible. If you like this idea, you might try adding less mustard - or perhaps the mustard I was using was just too strong. Probably try tasting it before you add the full amount.  This was my first time using "lentils du Puy," and I couldn't tell if there was any difference compared with regular brown lentils due to the excessive mustardiness. This is a very simple recipe and relatively easy to make, but I was expecting something more subtle. (vegrunski)
This is super delicious, and I like to take it to potlucks and holiday meals. It transports easily. And because it's a "salad," I think it's less intimidating to omnis, because it's this harmless side dish instead of a main dish. I've gotten many ominis to try this and they tend to like it. (veganrun)

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Feasts for the holidays
Asian inspired lettuce wraps

Benne cakes

Borscht

Broccoli with garlic butter and cashews
I didn't do the cashews. I realized while reading the recipe for the "garlic butter" that it's really more like a greasy garlic sauce - there's a substantial amount of soy sauce in there. I really like the idea of "garlic butter" though, so I might make some of my own next time. I think the sauce would pair better with noodles or something that can  better absorb grease/soy sauce - a lot of mine wound up at the bottom of the bowl. (fb)
I agree with fb. Mine wasn't greasy, but watery, so it wasn't very saucy, and didn't stick with the broccoli. I did mix in the broccoli, instead of pouring the sauce over it, so it might have been better that way. The sauce did smell really good, and it still tasted good. Just watery. I did add cashews, but they weren't salted. It was all right. (AC)
Butternut squash timbales
soo delicious and beautiful. i followed the recipe pretty much exactly. i had mine with kale, which i cooked in a little veg broth and some soy sauce.  i think the soy sauce in the kale added a lot of flavor to the overall dish. also, the toasted pine nuts made it really good and i wouldn't make it without them.  To cook the butternut squash, I cut it lengthwise and roasted it for 40 mins in the oven, cut side down, and then scooped out the inside.  we loved this and I will make it again for sure. (thirteenblackbirds)
Charoset
This is good but VERY sweet.  I would reduce the sugar and up the orange juice to make it a little more balanced. (spinach k)
Chili oil infused soba noodles
I thought I had some soba/udon noodles for this, but ended up using whole wheat thin spaghetti. It's tasty, but not spectacular. I guess what you'd expect. My box of noodles was 13+ ounces, so at first I was using less soy sauce, but ended up adding more. It seems like a lot, but that's a lot of noodles. I added more chili oil. The green onions are a must, and I added 1 minced garlic. I added all the veggies with the noodles before the marinating time..I don't see why not. (AC)
this is super tasty and so easy to make. i've made it many times because it's great for a quick lunch or side. i use peas in place of bell pepper (i don't like raw bell pepper) and cut back a little on the sesame oil. I use a 10 ounce package of noodles and that works well with the other amounts listed.  I also think this is best warm so I don't wait for it to marinate.  (thirteenblackbirds)
Decadent chocolate truffles
I haven’t made these yet, but a friend did, and they’re delectable. She said they were a little labor-intensive, but well-worth it. They’re really cute & taste SO good. Really rich. (jessacita)
Really good!  I rolled these in cocoa powder, almond meal, and coconut.  I liked all three.  They're really easy to make, too. (spinach k)
Garlic glazed green beans
I served these as a side dish with my Xmas meal and it was a hit.  Easy to make along with a busy meal. (tweety)
I love maple syrup and I loved these. I used frozen whole petite green beans.  Perfect and an easy side dish that I will cook often. (thirteenblackbirds)
reduced the maple in this by quite a bit, but these were awesome! (Tamasin)
Very easy to make, and quite flavorful. I'm always trying to think of/find new green bean recipes, so these were nice. Unfortunately, I'm out of maple syrup, so I just used a sprinkle of sugar (would definitely use the syrup next time for that added flavor). I also used the optional red pepper flakes. I prefer to leave the lid off and let them cook the whole time, so they actually get nice and glazed. I used pecans for the nuts.  (AC)
Golden mushroom gravy
Soooo delicious. You could just eat this with a spoon. I like it chunky. (veganrun)
Yum!!! This is my go-to gravy recipe. (kristinv)
Harvest stuffed acorn squash
I've made these twice, and they were bland both times and I don't know why.  Maybe cooking the rice in veggie stock would help.  They aren't terrible, but they're a fair amount of effort and a bit of a disappointment.  (spinach k)
Hearty stew
Very yummy! Love the broth and how the tempeh gets all crumbly. Even my picky little sister eats it - which is shocking. I make this quite often. (dannibazaar)
Made this for the second time in 2 weeks. It's quick and easy because all you do is throw everything into a pot and simmer. I add rosemary, omit tarragon, and add some canned green beans at the end. The recipe instructions state that it produces a thick sauce but for me it didn't thicken until I added a cornstarch slurry (approx. 3-3/12 T cornstarch with cold water) at the end of cooking. With the slurry it gets to the perfect stew thickness. It's great and the tempeh is perfect in this. I actually prefer it cold or the next day, as the flavors seem to change as the stew sits. (laurb)
Holiday cranberry relish
followed the recipe exactly and it's very good.  I love the mixture of sweet and tart...perfect. (tweety)
Homemade vegetable stock

Irish coffee

Irish soda bread
delicious.  I made it when it was in The Joy of Vegan Baking, and she repeats it again here as an accompaniment for her St. Patty's Day menu.  Can I just vent here, though?  It kinda bugs me that Colleen says in the intro for this recipe (both in The Vegan Table & TJoVB) that Irish Soda Bread is "accidentally vegan" & "vegan long before I got my hands on it" (something like that).  Uhhh, no, it isn't.  Traditional Irish Soda Bread has buttermilk & eggs in it...  Hers has curdled soymilk in it, and I'm positive that traditional Irish Soda Bread doesn't use soymilk. (jessacita)
Nuts

Raisins

Lavender lemonade

Mashed potatoes with caramelized onions
Yum.  Actually, I made my own mashed potatoes recipe, so I can't speak for hers, but the onions on top were amazing. (spinach k)
Pretty good, but I think I'd prefer to just do mushroom gravy instead of the onions. (kristinv)
Mashed root vegetables with fresh herb infusion

Mashed yukon gold and sweet potatoes

Matzoh ball soup
Holy crap, this is awesome. I made my own stock, which added even more to the deliciousness. I really think it’s worth the time to do that for a simple recipe like this that relies on only several fresh, tasty ingredients. Be sure to make the matzoh balls large enough; if they’re too small, they fall apart (learned that the hard way)! Also, don’t try to cut corners & take the matzoh ball mixture out of the fridge before the recommended time, as the same thing will happen. But this soup is so comforting & so good. Definitely a favorite, especially with fresh dill from my herb garden! (jessacita)
The matzoh balls didn't stay together for me, and the were mushy and flavourness.  The homemade stock was good though. (spinachk)
Matzoh chocolate brittle
I remember testing this when Colleen worked on the book. For such a simple recipe, it produced a brittle with an amazing chocolatey toffee taste. Warning: Get this brittle out of your kitchen fast before you eat it all. The Matzoh Chocolate Brittle is one of those recipes that is kid(and adult-friendly), and comes in handy if you need a quicky potluck treat, or a seasonal gift. Break into pieces and package in a pretty tin, or cellophane gift bag it with a ribbon tie. (Saskia)
Mexican champurrado
Great. I never really got foam at the end of making this, but it probably wouldn't have made a difference. It's a nice, thick, sweet drink, and the cinnamon flavoring in the chocolate is good. I think Mexican hot chocolate also usually has ground almonds, but it's fine with just the masa as a gritty/thickening thing. Will definitely make again. (fb)
I made this a second time, and it wasn't so fantastic. I think it really depends on the soymilk you use; this time it came out tasting watery. I used unsweetened Silk, last time (where it *was* fantastic) I was using plain Kirkland. One could probably just sub all the water with soymilk too. (fb)
Monkey bread
Ohhh yes.  I don't usually use her bread recipe, I use the Outrageously Easy BIG Bread recipe from this site, since it makes 2 loaves.  I make a loaf of regular bread, and the other half gets made into Monkey Bread using this recipe and method.  I just don't have words for how good this is, still warm from the oven and gooey.  It's like cinnamon rolls without the icing, but in little bubbles.  And if it happens to get stale (unlikely, but still), it makes the best bread pudding in the world. (sweetgeorgiapeach)
I'm pretty sure this single-handedly gave me diabetes.  But it was totally worth it.  Sticky, bready, sugary, vegan buttery awesomeness. (spinach k)
Moroccan phyllo with curried golden tomato sauce

Mushroom walnut pate

Old fashioned lentil loaf
I didn't love this, and there was too much ketchup on the top for my liking. (spinach k)
Tastes pretty good. It was too moist to properly cut into slices, though. Not sure if I'll make it again or not. If I do, I will probably try it with some vital wheat gluten to make it more loaf-like. (kristinv)
Passover pizza

Potato latkes

Roasted brussels sprouts with caramelized onions and toasted pistachios
I made this because the picture looked so yummy. I haven't been too successful with brussels sprout recipes in the past. They never went over well with me or my family. But this was GOOD. I didn't have pistachios so used almonds instead, but otherwise followed the recipe. The sweetness of the onions contrasted great with the brussels sprouts and the nuts were a nice touch. Next time I'm definitely going to try it with pistachios. I liked this enough that it'll be a side dish at Thanksgiving this year. (hopfrog)
this is amazing.  The caramelized onions and toasted pistachios are great (I just added the pistachios to the onions during the final few minutes of cooking rather than toasting separately). I was impatient and resorted to broiling the sprouts. they are worth the effort though! (thirteenblackbirds)
A perfect mix of flavours.  If you think you don't like sprouts, make this dish to cure you of your insanity. (spinach k)
Savory tofu spread
I wonder if this is fixed in future versions: my book says 2 oz tofu. I'm pretty sure this is supposed to be 12, since she mentions not to use silken (because that's how it might get confused, and 2 oz is waaay too little). The miso is really the only necessary saltiness here; don't add any more until you taste the final product! Anyway, a very cheesy spread. Kind of a... herbed cream cheese/feta/cheez whiz/general cheesy thing going on. I feel like the name "savory tofu spread" kind of does it a disservice in this respect. It's good! I would make it again.  (fb)
Sensational stuffing with nuts

Tempeh and eggplant pot pies
loved the topping on this, but thought the tempeh part could have used a little more flavor and probably some garlic.  (Tamasin)
Traditional vegetable soup

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Buffets, heavy appetizers, and finger food
Artichoke, red onion, and olive pizza

Basic pizza dough
this a good solid pizza dough recipe that made a great pizza. i made two pizzas with it, and i think it tastes best when it's rolled really thin. (thirteenblackbirds)
Cornmeal
It came together very easily in the mixer, rose well, and stretched well. I don't like how they are no more instructions on the dough recipe (although the pizza recipes say to consult the dough recipe for rolling instructions..I didn't find any). I just stretched it out, prebaked it for a few minutes, and then baked until done. The cornmeal made it a little gritty, so I wouldn't do that again. It was easy to work with, and tasted good. Made a great pizza-excellent. I like some crusts better, but this is good. (AC)
Cracked pepper
I still love this dough, but the pepper didn't come through. I probably didn't add the full 3 tablespoons, because I didn't measure..and that's a lot of pepper to grind! I loved the idea, and the look, but might work better for a mild type of pizza. (AC)
Herbed

Seeded

Sweet

Whole wheat

Basic tomato sauce

Basil pesto pizza

Beet and sweet potato pizza

Creamy macaroni and cashew cheese
Holy crap this is good. This was my first attempt at making vegan mac and cheese, and the recipe was really helpful, and I trusted it. Before I went vegan I made mac and cheese from scratch all the time, so when I started seeing all these vegan recipes on vegweb that make it using a totally different method, I was scared. But this recipe used the same basic manner of making a white sauce that I was used to, so I decided to go for it. LOVED it, as did the boyfriend. Good with rotini, which catches all the yumminess in its curls. So good with the smoking BBQ tofu. (veganrun)
my favorite recipe for vegan mac.  Really, really, really insanely good.  I add a little extra nutritional yeast, reduce the salt & usually use a little less mustard than called for, but other than that, it's perfect!  Total comfort food. (jessacita)
I messed this up, but it was still pretty ok. My soymilk was too sweet. I like a cashew cream sauce, but this wasn't too special. That's a lot of miso to use, too! It's ok, and I can imagine it would be better following the recipe. I did have way too much sauce, and had to bake it, which I wasn't planning on doing. (AC)
this turned out well for me but it's not my favorite mac and cheese. i just wasn't crazy about the flavor. (thirteenblackbirds)
This turned out really tasty, but I had to play around with it a bit.  I'm sure I made a mistake along the way, I'm just not sure what it was. My cheese sauce was really, REALLY soupy.  I added some extra nooch and a little dissolved agar powder, then baked it.  That helped it to firm up nicely.  The only thing I can think of that would have caused the problem is my milk.  I ran out of milk yesterday, so I used powdered soymilk for this recipe.  It may have just been too watery.  Whatever.  I'll make this again anyway. (lotus)
It was pretty good but a little too sweet for my taste. I usually use plain soymilk in cheese sauce recipes, but the sweet taste of the cashews seems to require an unsweetened soymilk. I also had trouble getting the cashews smooth enough, so there were little cashew "crumbs" throughout the sauce. Next time, I'll use a mesh strainer (unless I have a better blender by then?). (kristinv)
Curried better than chicken salad
Really good, but it only needed 2/3 cup of Veganaise (not 1 full cup). Other than that, I made no changes and I wouldn't in the future. We ate it rolled up in a nori wrap with a sliced avocado--perfection! (veganrun)
Pineapple

Water chestnuts

Ensalada de frijoles
healthy/all food groups + cheap + tasty + easy/quick to make = most excellent. It's also got all my favorite ingredients. I didn't add all the vinegar (maybe 1/3 of it), and next time I'll probably leave it out. The only way this can be improved is to add avocado, and to rename it something cooler, like Super Delicious Salad of Awesomeness. Yes. I'd say it's a pretty good thing to make for a potluck/picnic/omnis... just generally likeable, fresh, easy to make a lot. You could even make it low sodium with the right beans and salsa. Most excellent. (fb)
Falafel burgers
Amazing flavor, but a little dry. I put them in a pita, made the sauce with tofu, and served with hummus. Amazing, and much lower fat that deep fried falafel (although not quite as delish!) (veganrun)
These didn't hold together, and somehow did not taste like falafel (which is curious, because all of the ingredients are there!). I generally didn't like it, but it was ok in sandwiches because... of the other things in the sandwich. It's a neat idea, but it would probably work better just by shaping falafel mix into a patty. (fb)
Obviously these aren't quite the same as restaurant deep fried falafel, but for us, it did the trick.  I thought they were really flavorful and they held together nicely in the oven.  We didn't have any buns, so I served them in pita pockets with a couple leaves of chard.  I didn't have yogurt, so I made the sauce with trader joes mayo thinned with water.  It was pretty good. (lotus)
Gado gado vegetable skewers
I was once again lazy, so I didn't skewer these, and just ate it like a salad like God intended. There's a lot of sauce, and the sauce is pretty rich, so the optional tofu could easily be used, or it can be eaten with lotsa rice. I like peanut sauce and these vegetables, so it was pretty... easy to like. I wound up adding a little more pb to the sauce than called for, which made it very peanut buttery. I think that coconut milk probably goes better hear, not only for authenticity or something but because it won't curdle at all, and mellows out the flavors. (fb)
Um...meh. I was rather underwhelmed by these. The sauce was kind of thin and not really flavourful. They were just kind of boring. (dannibazaar)
Grilled corn on the cob

Grilled fruit

Grilled vegetable fajitas

Hoppin john
They used to make this at my school, and it was always bland. I really like this recipe, because it seems like it's something easy to make bland/unimpressive, but this has a good balance of everything, and it has my friend liquid smoke. I'm glad to have a recipe like this, because black-eyed peas are delicious but not popular in recipes. (fb)
Yum!  Cams and I both loved this recipe.  I cooked my peas in broth and used that in place of the water.  I also used canned tomatoes and Bragg's in place of the salt.  In addition to liquid smoke, I also added some smoked paprika.  It added a nice, almost sweet smokiness.  I will definitely make this again. (lotus)
No queso nacho dip
I followed the recipe, except added canned tomatoes, and some leftover Mexican spiced TVP. I can't imagine the dip without tomatoes. I first ate it just dipping a tortilla in (she says "pour it over tortillas"...which just sounds messy), but later made a quesadilla with it. It is so good in a quesadilla! Mine dip ended up a little too runny, because I added too much tomato liquid, so it would have been even better thicker (for the quesadila). There's nothing special about this particular recipe, because it is like so many others, but I definitely recommend the quesadilla making. (AC)
Fantastic recipe, and it got my boyfriend to shut up about missing cheese with his Mexican food. I actually mix up all the dry ingredients and keep that in the cupboard, then just add the wet, stir, and it’s ready in minutes. I’ve had it with and without salsa stirred in, and I loved both. We dip chips in this, but we also put it on top of everything. I’ve also used brown rice flour to make it, and I like that a little bit better than whole wheat flour. (veganrun)
Not nearly as good as the queso dip from this site.  It needs Ro-Tel. (sweetgeorgiapeach)
Pineapple upside down cake

Pizza marinara

Potato salad in radicchio cups
I made this last night and it got a big thumbs up from DH.  I liked it a lot too, and I'm making another big batch for a BBQ this weekend.  I decreased the vegan mayo slightly and added a tsp or two of yellow mustard. Overall, great recipe. (icephrosty)
Roasted red pepper and pine nut bruschetta
quick and easy and a nice snack that I brought to a party.  Because I was bringing it and not serving it in my home, I just used fresh bread and didn't toast it.  I mixed a little olive oil in the mix instead of brushed on the bread. (tweety)
Ryan's mushroom poppers
These were ok, but I think I know how to make them better next time. My tempeh bacon got soggy in the cream cheese, so I think instead of mixing the bacon into the Tofutti, I should have sprinkled it on top so it would stay crispy. (tmarkeim)
Scott Pepper's Mexican beans

Smokin barbecue tofu
It was easy and extremely tasty. Took it to a vegan meet up and everyone gobbled it right up! I'll be making it again. (katzenfreund)
Good recipe for barbeque sauce here. I change it a little, but the basic flavor here is really good. I like to make tons of the sauce, freeze it, then this recipe is so fast, easy and delicious. I like to serve it with mashed potatoes, on a bed of kale. (veganrun)
South of the border pizza
This far exceeded our expectations! I used 1 can of pinto beans rather than 2 cups and that was enough. The cornmeal version of the pizza crust was perfect with this. We topped it with avocado and some scallions and would definitely make it again. (Tamasin)
Spicy black bean burgers
They were delicious!!  Very quick & easy to prepare, as well.  I don't think you could grill them (as stated in the book) because they're quite fragile - but they're perfect pan-fried! (jessacita)
So, I modified this recipe... I left out the breadcrumbs, and just sort of stirfried/stewed this. I felt lazy about forming it into patties, and cynical that it would never hold (it probably has better chances if somewhat blenderized, not just mashed), so yeah. But it was good. But I like most things with black beans, so I'm biased. (fb)
Summer fruit bruschetta

Sun dried tomato and walnut pesto

Swedish meatballs
I was disappointed with how bland they were.  Especially the gravy.  I even added some Road's End gravy mix to give it a little flavor but it couldn't help these meatballs.  (biodancer)
Apparently my idea of finely chopped onion is not the same as the book's - after cooking the meatballs, the onion bits were a bit undercooked, a little crunchy and spicy (eek). I probably should have minced them or left it out. I like Gimme Lean, so I liked the meatballs, but I was less impressed with the sauce. Perhaps I'm just not one for milky sauces, but it was too plain for me, and too bean-y (used soymilk). Maybe it would be better with almond milk instead. I wound up adding more salt to the sauce to make it tastier. (fb)
i am happy to say that I really liked these! they did remind me some of my mom's swedish meatballs.  I used ground beef style gimme lean instead of the sausage style which i think is a better flavor for these.  After reading these reviews, I also sauteed the chopped onion before adding it to the meatballs and that worked well. These need mashed potatoes.  They were a lot better served the second time with mash than the first time without.  I also baked a set (after generously spraying them with Pam cooking spray) and they came out just as good as the fried ones, and it was a lot easier (mine didn't hold together that well when frying). They were kind of a pain to make so this definitely isn't something I will make regularly, but I hope to make them again someday. (thirteenblackbirds)
I did tweak this recipe a bit, but it's a winner, especially when paired with classic accompaniments such as gravy and potatoes.  I did not have any lingonberry jam, but cranberry sauce made a good substitute.  I did read some complaints about the sauce in this recipe, so I made a gravy of my own. I made mashed potato puffs with dill, but any potatoes would do.  If you have a KitchenAid Stand Mixer, this is the time to use it, because the vegan sausage is very dense and hard to mix. I added just a few things to make the meatballs richer:  1/4 teaspoon of dried dill, a couple of tablespoons of chopped fresh flatleaf parsley, a Tablespoon of olive oil to the mixture (Gimme Lean is fat free), and 2 teaspoons of vegan Worcestershire sauce (such as Wizard brand, which is so delicious).  Make sure to dice the onion fine, because the meatballs are small.  I pan fried these in a cast-iron skillet which gave them a nice, authentic crust. (Lehua)
We enjoyed this! I knew some people thought this was bland, so I kept that it mind, but mainly kept with the recipe (seasoning more with salt/pepper). I don't really like her method of making the sauce with the flour, but I liked the flavor. I had to thicken mine more, and added some vegan worcestershire. I agree about making sure to mince the onion. I thought I had chopped mine finely, but I think they need to be processed. I served it with boiled potatoes and raspberry sauce. I wouldn't be against making this again, but not often. Was enjoyable and satisfying, though. (AC)
Sweet potato pie
I made this pie for our (early) Thanksgiving dinner today.  This was my first time making or eating sweet potato pie.  I thought it was really good.  Very simple too!  It had a very dense, but smooth consistency.  The top looked lonely, so I mixed some extra cinnamon, nutmeg, and sugar together and sprinkled it on top after baking.   I will surely make this again! (lotus)
Tantalizing Thai slaw
So good! I nixed the red pepper flakes because most people in my family aren't into spicy food, and I omitted the maple syrup from the dressing because I didn't have any. But it was so so tasty. Not sure if it tasted 'thai' at all, but it's a good slaw. (dannibazaar)
Tempeh reuben sandwiches

Tempeh sloppy joes
These are pretty tasty.  Sometimes tempeh is too bitter for me (even when I steam it), but it worked well in this recipe.  The texture was spot on.  It was very simple to make and I had leftovers for days. (icephrosty)
mmmmmm....good! (tweety)
Pretty bland and boring.  The texture wasn't bad, I just wasn't wild about the flavor, or lack there of.  Still in search of a good sloppy joe recipe...  (erinmonster)
Pretty tasty and filling. Neither my boyfriend nor I ate sloppy joes growing up, so we weren’t transported back to childhood or anything. Cool use of tempeh. (veganrun)
I have to say, it came out much better than I thought it would! See, til now, I've only made sloppy joes using Vegan Dad's recipe, which is super tasty and very reminiscent of the sloppy joes I remember eating as a kid. However, I wanted to try this recipe because, honestly, it is much simpler, in both quantity of ingredients and also the steps involved. I must say, this recipe will become the one I use from now on. It doesn't taste all that much different from Vegan Dad's, and it is much easier to make. The only two things I may change in the future would be to add a touch of brown sugar (because I remember sloppy joes being slightly sweet) and also use a green pepper (instead of the red, orange, or yellow she recommends). But all in all, for the simplicity of the recipe, it really came out very well. Bravo! (lebkuchen)
I've made these several times with much success.  I never steam tempeh, and omitting that step doesn't seem to make a difference.  To make the recipe super quick and easy, I pulse the tempeh, bell pepper, and onion in the food processor to crumble it all together.  I use Bragg's in place of the worcestershire, because I never have that and add a little ketchup to give it a slightly sweeter tomato flavor that is more reminiscent of canned sloppy joe sauce.  Sometimes I spread horseradish mustard on the buns for some extra kick.  Cams and I love these, and so do my omni parents. (lotus)
Three bean chili
If the Three-Bean Chili were art, it might be an Impressionist painting. Feast on flecks of brown, red, yellow, green with this colorful dish of red, yellow and green bell peppers, diced tomatoes, corn, kidney, pinto and black beans. Dabs of flavor--chili powder, coriander, cumin, oregano, cayenne pepper-- complement this hearty and filling dish. Garnish with chopped fresh cilantro and creamy avocado slices to complete this masterpiece. (saskia)
While saskia's description is amazing and beautiful, I don't think this chili is much different from most bean/veg chilis. I added way more spice, but ran out, and still needed more. It got spicier over night though. I thought I had all these different beans to choose from at home, but I only had kidney and refried! I ended up using the kidney beans, and refried black beans (which gave it a creamy consistency). I also didn't have the corn. Good, but not amazing or unique. (AC)
This tastes great, but I ended up needing to add a lot more water--it was more "goulash" like than chili. With the water and some tomato paste, I liked it well enough. (veganrun)
Tofu filet with cornmeal crust and tartar sauce
Pretty good.  I got a sense of deja vu when making this but don't see a review from me, so it must have been another similar recipe.  Quick and easy to make.  The crust was crunchy...maybe too crunchy and I think regular finely ground cornmeal might have been better than polenta.  No complaints though.  I made the "tartar sauce" simply with mayo and dill pickle relish mixed.  I had a ton of the flour mixture left.  Maybe used one forth of what I made, but it's cheap stuff. (tweety)
Tomato, basil, and arugula bruschetta
Yum! I love bruschetta, especially with tomatoes and basil. I did the broiler method, and I really do prefer that way to toast (when it's not too hot). This recipe does not have pine nuts (which I'm perfectly fine with), but the picture (once again!) shows pine nuts. I didn't measure my arugula, but I don't think I used anywhere near 4 cups, which seems like a ton. I had plenty for my whole baguette. I actually came out with the perfect amount of topping somehow. Yummy, fresh.  (AC)
This was great! I used half red and half yellow cherry tomatoes cut into thin slices. Thank you, AC, for the heads up about the arugula; I also used 2 cups instead of 4 and think that ratio was about right. I sprinkled some pine nuts on the bruschetta to make it look like the picture. (tmarkeim)
Zucchini cakes
aside from pressing the liquid outta that zucchini (for which i used paper towels, not cloth. lint + food = bad), this was pretty easy to make. I've never used Old Bay seasoning before and just happened to get a free sample, and it's awesome with zucchini. I fried some patties without the flour coating, and it worked fine. Also, I used panko for the breadcrumbs. (fb)
Now, I LOVED to make zucchini "crab" cakes in my pregan days, but I tried (rather unsuccessfully) to veganize that beloved recipe. Well, I struck gold with this recipe - it's fabulous and easy to make! Oh, they were so yummy!  My only complaint is that I'm such a glutton for these, I wish the portions were bigger! LOL I served alongside a quick homemade tartar sauce (some TJ's mayo mixed with relish and capers) and it was awesome. (lebkuchen)
I made them tonight for my parents, boyfriend, and myself - and they were a huge hit! SO delicious & easy! (jessacita)
Yum yum yummy!  These are so good and so quick to make!  I used a cheesecloth to squeeze the liquid out of the zucchini.  That seemed to work well.  Good stuff. (lotus)
I'm not a huge zucchini fan, but these little cakes are super tasty!  They remind me of the salmon cakes my husband's grandmother used to make, or the baked stuffed clams my mom used to make, or any other comforting seafood cake type of thing you remember from childhood! (peaceablepalate)
i made a baked version of this that came out very good. i processed the zucchini in my food processor and didn't bother with pressing out the excess liquid so mine were pretty soft (and would have fallen apart if i had tried to fry them).  I will make this again as a baked version but will probably cut back on the old bay seasoning so i can add other seasonings like garlic. (thirteenblackbirds)
My favorite recipe in the book! Yum!!! The recipe can be a little time-consuming (all the grating, squeezing water out, frying), but it's well worth it. I could eat a whole batch of these by myself hahaha. (kristinv)
I loved them! I like them better then the "crab" cakes in Vegan Brunch, (though those are crabbier,) but these were delicious, very easy to make, and very addictive! (disneyfav)

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Garlic and greens soup

-I made this after Jessacita posted Colleen's video about making the soup. I made it several times after that, and I'll make it again! It's very simple, few ingredients, incredibly healthy, and really tasty. I've made it without the bouillon, but I'm sure it's better starting with some sort of vegetable stock. I really like this soup!

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I do not have this book, but I came here to say instead
OMG I can't believe the author STOLE my idea for FRUSHI! It was totally my second entry during the Apple Battle. I even named it FRUSHI!
Just kidding. It wasn't that great ANYWAY.  ;)

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Once again: you have rocked my world, Ranty-Pants.

(Tell me when you get tired of that nickname and I'll stop using it ... but for now I think it shows your fabulously excellent snarkiness!)

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If you mated a Mexican Wedding Cookie with a mug of Chai tea, you might end up with this decadent little Chai Spiced Almond Cookie.

This cookie is a wonderful blend of nuts, sweets and spices all rolled up in a little powdered sugar-coated ball.

The Chai-Spiced cookies were easy to make, requiring a little patience rolling the baked cookies in powdered sugar. I liked how one batch fits one cookie sheet because the cookies don't expand much in the oven.

This cookie is my friend. It fits any occasion, a  brunch, tea party, after-dinner treat, potluck or fine engagement. I have enjoyed these little cookies with a cold cup of soy milk on a sunny day, and with a cup of hot tea as the night grows old.

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Pan grilled portobello mushrooms with herb infused marinade

-Yummy! I only did 3 mushrooms, so I reduced the proportions, and added some vegan Worcestershire, and used herbs de prov., instead of the thyme. I marinated them for a few hours, and they were delicious! I have a bunch of leftover marinade for later! Don't add any salt; the soy sauce is enough. I used all dried herbs. Very meaty (in a good way)!

Penne arrabbiata
-I kind of made this. Is it just the red pepper flakes that makes it "arrabbiata"? I dunno, but I did use the recommended number of garlic cloves, and a tsp of red pepper flakes, but used a jarred vegetable tomato sauce, because I didn't have canned tomatoes. So, it was basically just a yummy penne with spicy-ish marinara. Good, though.

http://photos-e.ak.fbcdn.net/photos-ak-snc1/v3922/214/96/507120532/n507120532_6909212_7297159.jpg

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Kale and cauliflower salad

I wasn't expecting this to be our favorite thing since cauliflower isn't our favorite vegetable (especially raw), and P is not a huge fan of vinaigrette type things, but neither of us really like this at all. I did use maple syrup instead of agave, but I think that only added some good flavor. If you usually like this type of salad, then I'm sure you'll love it, but not our thing, I guess. I steamed the kale.

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The Split Pea Soup in The Vegan Table is a really wonderful comfort soup that I will be making again.

This flavorful  soup is seasoned with garlic, dried marjoram, dried basil, dried parsley, ground mustard, pepper. The liquid smoke is optional but I included it to get that smoky taste I love. It's the kind of soup enjoyed alone, or with a chunk of wheat bread or oat muffin dunked in it.

For the health conscious, it is also low-fat, oil-free, wheat-free and packed with protein. (Per serving: 302 calories, 2g fat, 18g protein, according to the book)

The Split Pea Soup is also easy to make(and idiot-proof) too, if you throw the ingredients in a slow cooker the night before, which is what I did. I halved the recipe, eliminated the onion(don't like soups too oniony) and replaced the potatoes with a half cup of sweet peas, to give it a nice, natural sweetness.

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Dark leafy greens with sesame miso dressing
Too salty for me (but I was using dark miso). I think next time I'll double the greens or halve the other things. But otherwise successful. It made bitter dandelion greens edible for me, so thumbs up on that

Broccoli with garlic butter and cashews
I didn't do the cashews. I realized while reading the recipe for the "garlic butter" that it's really more like a greasy garlic sauce - there's a substantial amount of soy sauce in there. I really like the idea of "garlic butter" though, so I might make some of my own next time. I think the sauce would pair better with noodles or something that can  better absorb grease/soy sauce - a lot of mine wound up at the bottom of the bowl.

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Broccoli with garlic butter and cashews

-I agree with fb. Mine wasn't greasy, but watery, so it wasn't very saucy, and didn't stick with the broccoli. I did mix in the broccoli, instead of pouring the sauce over it, so it might have been better that way. The sauce did smell really good, and it still tasted good. Just watery. I did add cashews, but they weren't salted. It was all right.

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"Honey" mustard salad dressing
I like this dressing, but the Dijon mustard (at least the one I used) made it almost too spicy. I'm thinking of trying yellow mustard next.

Chai spiced almond cookies
I made this without almonds and without rolling it in the extra powdered sugar AND half whole wheat/half white. They were pretty good - like little chai shortbread balls. They don't expand a whole lot. I like the cardamom in these =)

Peanut butter and jelly cookies
I made these whole wheat. They were pretty good little cookies, but they don't spread like the photo (but then again, they're whole wheat). I used raspberry jam and it was perfect. They were small cookies.

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I made the Eggless Egg Salad. This was very tasty, although I did make some minor adjustments. I used minced red onion in place of the green onion, and celery salt to replace the celery (didn't have any) and regular salt. My only complaint was that the recipe didn't call for drained/pressed tofu and the leftovers were very liquidy, thus making the texture reminiscent of runny eggs. But the flavors were spot on! I never liked or ate egg salad as an omni, but this is very good. I also added some red pepper flake out of personal preference. Next time I'll probably mince up a jalapeno or two and toss it in.

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I made my first recipe from this book, the smokin' bbq tofu. It was easy and extremely tasty. Took it to a vegan meet up and everyone gobbled it right up! I'll be making it again.

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Caramelized tempeh shawarmas - I really love this recipe.  I made it using seitan and it came out great.  It's a really well-rounded dish and I think it would go over well with omnis.  The tahini sauce is soooo good!

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Potato salad in radicchio cups - I made this last night and it got a big thumbs up from DH.  I liked it a lot too, and I'm making another big batch for a BBQ this weekend.  I decreased the vegan mayo slightly and added a tsp or two of yellow mustard.  Overall, great recipe.

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Zucchini cakes-
aside from pressing the liquid outta that zucchini (for which i used paper towels, not cloth. lint + food = bad), this was pretty easy to make. I've never used Old Bay seasoning before and just happened to get a free sample, and it's awesome with zucchini. I fried some patties without the flour coating, and it worked fine. Also, I used panko for the breadcrumbs.

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