Hi all.  I was surprised no one has started a Vegan Yum Yum recipe review thread...so I thought I'd start one myself.  I've only made a few recipes so far...so I'll need help filling in the blanks.  If you want to help, post your recipe reviews on the thread, and I'll add them to the master list.

Chapter One: Breakfast and Brunch

Blueberry Waffles with Lemon Icing:
Best blueberry waffles I've had. I think the key is using the blueberry yogurt. It really has a nice blueberry flavor. In the past most "blueberry" things were simply just not blueberry enough...however, these definitely had a great flavor and came out of the waffle iron perfectly. good enough to eat without syrup even. They also freeze and reheat well. Good recipe. (VeganSapien)
I have always been less than satisfied with blueberry flavored items, however, these were delicious! Very full of blueberry yummyness. (VeganSapien)
Breakfast Sandwiches:
These are insanely good! I used my food processor to make the biscuit dough so it'd go quicker. You definitely need a non-stick pan for the "eggs" and need to leave them alone until they get nice and brown on the bottom and the top looks a bit dry before you can flip them. I loved the flavor of the maple-soy tofu. Overall, this was a great breakfast sandwich and would make it again. (intheend)
A real hit! I had trouble keep the tofu eggs in shape and it takes a while to prepare, but it is definitely worth it. (haricot)
I made only the maple tofu part of this recipe to go on top of the biscuits from "Vegan Diner."  It was okay.  It was very easy/quick to make, which is nice, but the flavor wasn't very vibrant.  Maybe it's better as a component of the entire breakfast sandwich.  Would try again to judge it fairly.  (JessaCita)
British Lemon Maple Scones with Clotted Cream:
The scones are delicious with the lemon zest, but the clotted cream was gross... I recommend replacing the cream with some tofutti cream cheese.(haricot)
Chard Florentine on Toast Points:
This is a VERY yummy cheese sauce.  I like it best with the chard in it, but I've also used the sauce over steamed cauliflower and baked potatoes.  Delicious! (kristinv)
Made this for my meat eating family and they loved it! The cheese sauce is delicious. (kbarnes)
Delicious!  I love the cheese & the whole recipe was super easy, especially because I just chopped up some raw spinach & let it wilt in the hot cheese sauce (as suggested in the intro to the recipe).  Not the healthiest dish in the world, but it was a yummy, quick dinner for a lazy Sunday night.  (Oh, and I didn't need to add any salt other than the low-sodium tamari.  I think it would have been too salty if I had.) (JessaCita)
Oh wow - this was amazing!!  I let Andy pick what I made for dinner - and this was it (along with soup)...I used kale instead of chard, but otherwise, followed the recipe pretty exactly.  The cheese sauce was kinda weird on its own, and I wasn't sure it was gonna be any good - but with the kale on the toast - somehow it became spectacular!!  I want to make this for the next gathering I have at my house!! (erinmonster)
Amazing! I've made it three times so far and we love it. I found the cheezy sauce too salty and I just omit the 3 tbsp of tamari now. (haricot)
Cinnamon Raisin Swirl Bread:
Great. It is easy to make and absolutely delicious. It tastes like pastry.(haricot)
Crumpets:

Lemon Cranberry Muffins:
These were good but I would probably not add the almond flavoring next time. They stayed fresh for a whole week! (kbarnes)
Quite good, but I would omit the almond extract next time. The taste was too strong.(haricot)
Strawberry Rhubarb Coffee Cake:
Excellent, but it feels more like you are eating dessert and not breakfast. Good way to use up rhubarb and strawberries while they are in season. Would make this again, but occasionally, since it definitely isn't healthy. (haricot)
Stuffed Banana Berry French Toast:

Tofu Scramble with Seitan Sausage:
I loved the seitan - but didn't really care for the rest of the dish.  It was a weird combination of things.  The black beans were out of place for me - I wanted it to me mexican-ish, but it wasn't...I added some sour cream and that helped a little, but still not great. (erinmonster)
I made this but added other seasonings like fennel and crushed red pepper. The seasonings listed did not seem to be enought. It came out sort of bready, but fried up it was pretty good. I just can't picture sausage without fennel! I used it in a tofu scramble and on pizza. I would like it to be more moist. I may have overcooked it (I used a toaster oven and it cooks quickly). (little2ant)
Very good. I like how tofu is mixed with seitan and black beans. (haricot)
O.K.  Not too bad.  I used the smoky seitan from Vegan Diner that I had frozen the other day, since they were similar. (tweety)
Weekend Pancakes Made Easy:
Very easy to make, I eat these almost every weekend. When I make them for my niece I add banana and chocolate chips! Yummy! (kbarnes)
I tried the 'Weekend Pakcakes' because I was really missing pancakes. The picture in the book looked so good, anyway. I'd never used spelt flour before, but I think that was my favorite part. Very easy to make (I actually made these while making some taboulleh for the next day, so easy to multi-task with these). I'd also never had 100% maple syrup before (I was raised on Eggo and Mrs Butterworth, I am afraid...), and it was FANTASTIC. My omni fiance and my dog loved them, too. Thinking of doing the recipe again this weekend. (suprgrrljes)
Fantastic! It's my go-to recipe. (haricot)
Chapter Two: Main Dishes

Aloo Matar:

Broccoli Almond Sweet-and-Sour Tofu:
This recipe rocks!  The sauce is so good that I usually double the amount.  I've made this multiple times and its always good. (icephrosty)
This is such win. It involved a good bit of running around from thing to thing - I called in reinforcements to help - but the sweet-and-sour sauce is freaking fantastic and the tofu was perfect. I'm sad that it wasn't as gorgeous as the picture, but despite being slightly less presentable this was amazingly delicious. My omni sister gave an enthusiastic thumbs up! (tinylightsbelow)
I thought this was pretty good, but my husband & preschooler loved it. I think my problem was the ketchup in the sauce. I don't know why it bothered me, but it did. I did, however, love the almonds.  (SweetGeorgiaPeach)
Caramelized Leek and Spaghetti Squash Polenta with White Sauce:
This is a great recipe. The polenta with the leek and the cooked squash inside is very good, and it for sure is an original way to eat spaghetti squash. And the sauce that goes with it is to die for, really... I ate it by the spoon, actually. (haricot)
Creamy Broccoli Mushroom Bake:
So the components of this kind of take a bit to prepare. The alfredo sauce has to be made, then the broccoli and and mushrooms need to be processed. This is all going on while the orzo is cooking. Then, you have to cook the broccoli and mushroom mixture. It's not a fast dish but when it comes together it is damn good. I would recommend this to people who own a Vitamix though because the sauce needs to be blended and ends up super creamy. (intheend)
Wonderful - I think this is my favorite recipe in this book so far....the way I made it at least....I had a ton of broccoli I needed to use, so I'm sure the ratios were off a little....and I made the alfredo sauce pretty strong - used a little more of everything, like nut yeast, soy sauce and tahini...added red pepper flakes to the bread crumbs, and sprinkled some daiya on top....but it was so delicious, even the left overs were wonderful!  (erinmonster)
Not my favorite, it came out a bit dry and less casseroleish than I thout it'd be so it could've been that my expectations were just off. but no it was definitely dry. i might try making more sauce for it and adding daiya at the end too. (aggplanta)
Big, big hit. I thought it was pretty easy to make, and tasted fabulous. I didn't break out my food processor, just chopped the broccoli and mushrooms finely while the onions browned. My husband went back for seconds, thirds, and eventually just sat down with the casserole dish. My preschooler shoveled down his portion, too. (SweetGeorgiaPeach)
Surprisingly, I didn't like this at all. It was bland and the taste of garlic was very strong. But I don't think it would have been much better without the garlic. I forgot about the margarine in the sauce, maybe that's one reason why it didn't turn out any good. But I still wouldn't make it again. Had to cover it in ketchup to make it edible. Threw out the leftovers. (Eldsjäl)
Creamy Sweet Potato Bake:
this is really good, in a really weird way...the first couple of bites perplexed me - I wasn't sure if I liked it or not...but by the end, I was really enjoying it!  I didn't really measure anything, but stuck to the ingredients pretty closely.  I added a bunch of red pepper flakes to the top because I thought it needed them.  I made mine super creamy - I'm not sure if my sweet potato to pasta ratio was right, but it was mostly sweet potato, which I liked.  It was a little bit better as leftovers.  My only complaint is that it was a little too sweet...maybe if I didn't add the nutmeg, it would have been more savory. (erinmonster)
I loved this. The seasoning is perfect. I omitted the kale though, can't get any fresh kale around here and I was afraid that frozen would ruin the whole thing. Some time I might try using spinach instead. (Eldsjäl)
Dal Makhni:
Quick, easy, filling. It's great as written, and I've added coconut milk, green chilies, and curry leaves with delicious results. It's equally good over rice or, thinned, as a soup. One quibble, though: if I had cooked my red lentils for 40 minutes as indicated, they would have burned horribly. Mine took less than 20 minutes. (SweetGeorgiaPeach)
This is probably one of my favorite recipes in this book.. it's easy to do, and that taste of that stew/soup takes me to heaven.  (haricot)
Delicata Squash Stuffed with Cherry-Almond Couscous:

Italian Rice and Beans:
not a fan....all of the ingredients sounded wonderful together, but it just didn't turn out very good....maybe it was the balsamic vinegar I didn't like, I dunno, but I wouldn't make it again. (erinmonster)
I liked the italian rice and beans very much also. (katzenfreund)
Marmalade Tofu with Kale and Lemon Pearl Couscous:
Excellent.  I pretty much followed all of her suggestions except for the optional chili flakes, I used siracha.  The baked tofu marinate was very good, but it dried up, but I drained my tofu very well.  This didn't distract too much from the taste, but apparently when she cooks it there's leftover marinade to use as a glaze.  The lemon pearl couscous was quite good.  At first I was going to use rice but as I was browsing the health food store I noticed pearl whole wheat couscous was on sale.  The kale cooked up nicely and was a good edition.  This is a very well rounded meal that I enjoyed. (Tweety)
Pineapple Baked Tofu with Seared Pineapple Rings and Nutty Greens:
The best recipe I've tried so far. I literally told my husband not to be late coming home from work, or I would start eating without him, it was so enticing. All the components: tofu, greens, sauce, seared pineapple rings; were so delicious separately, and they harmonized beautifully. I seared all the pineapple rings in the can, and the extras were quickly snapped up by my husband & son. (SweetGeorgiaPeach)
I really liked this!  Considering how many pieces of the dish there were, it actually came together seamlessly. By the time the tofu had finished baking, the quinoa was ready, the pineapple rings were seared, the greens were stir-fried and the sauce reduced. I used fresh orange juice instead of pineapple juice, mainly because I used a whole (fresh) pineapple for my rings. Her directions are missing some steps because the peanut oil and Old Bay seasoning are listed as a divided ingredient but only in the directions once. I only used the first measurement. I substituted garam masala for Old Bay since the recipes online seemed so complex. Did not need the cornstarch to reduce the sauce. In fact, I felt like I needed more sauce! The tofu turned out to be quite moist with 20 minutes of baking in marinade, then the next 20 minutes of baking without the marinade didn't do much to firm it up. Served with quinoa instead of rice. I really liked the sauce with the seared pineapple rings. The kale was a bit lack-luster for me, but when you mixed all the components together, it worked really well! (blinknoodle)
Rainbow Rice and Beans:

Red and White Cauliflower Bake:
Wow!  This stuff is sooooo good.  My hubby and I made it for a potluck once and people were raving about it.  Making the different layers is a little time-intensive but definitely worth it! (kristinv)
Red and White Cauliflower Bake: This is true comfort food. My only complaint is that it takes a long time to prepare, but if you have some extra time go for it! So yummy! (kbarnes)
The Red and White Cauliflower bake was GREAT! It was a pretty involved process but, worth it! This will be one of my main dishes from now on. I served it with couscous and kale. (sweetpotato2100)
This was so good, I made it twice in one week. The second time, I served it to my militantly meat-eating uncle, and he loved it (I didn't tell him until after dinner that there was tofu in it). The white sauce is absolutely amazing, and I have used it in lasagna as well. (SweetGeorgiaPeach)
Seitan Black Bean Corn Burgers:

Soy-Mirin Tofu with Snow Peas and Peanut Sauce:
I made a special trip  to the chinese market to get some mirin.  This was very sweet.  I didn't have any snow peas but it was still good.  not my favourite of the book though has inspired me to use mirin in other recipes (S_amplified)
Made this tonight & absolutely LOVED it.  I used broccoli in addition to the snow peas, used fresh ginger in the peanut sauce (instead of powdered), and dry fried the tofu as described in the Sweet Chili Lime Tofu recipe instead of frying in oil.  I also used more carrot than called for & added some freshly chopped basil as garnish.  Really, really, really good - and so healthy! (JessaCita)
This is fantastic!!  The coconut milk I had in the fridge had solidified, so I used a spoonful of it and added some water to the sauce - the husbands only wish was for more sauce, but I thought the amount was just right - I don't need it to be saturated.  I also added some sriracha to it instead of the chili oil...I'm glad I used snow peas instead of broccoli - they were delicious!  I used 2 carrots, one regular, one purple for a little color and topped with some crushed peanuts.  Definitely a keeper! (erinmonster)
This one really didn't grab my attention until my husband saw the picture & suggested I make it. I'm so glad he did! I didn't feel like going to the store for snow peas, so I used green beans and also added some mushrooms to the tofu while it was browning (I used a little more soy sauce and mirin so that the mushrooms could soak up some sauce). It turned out very well, and it made amazing leftovers, which I ate cold. (SweetGeorgiaPeach)
Sweet Chili Lime Tofu:
I loved the glaze for the tofu, very good. However next time I would not cook the quinoa with the cinammon stick, I thought it tasted a little weird.  (kbarnes)
this recipe taught me how to pan fry tofu and I am forever grateful!  This is something I now crave.  My partner and I have eaten this countless times.  it's sooooooooo good!  I always have to double the sauce though. (S_amplified)
Amazing!!!  This "dry frying" method of preparing tofu has seriously changed my life.  It's brilliant & makes the tofu crispier than even frying in oil.  So healthy & awesome!  I didn't put the cinnamon stick in the quinoa because I hate cinnamon in savory things, but the lime zest was great. (JessaCita)
I failed miserably at the 'dry frying' technique....my tofu stuck, quite badly...but I was expecting it, so I pushed through....however, I did not like this recipe - the sauce tasted so gross to me, and I made it exactly like the recipe said, I even measured!  So I made a second batch with less soy sauce and no mint, and it came out a little better, but still not very good....the quinoa and greens were pretty bland, and the sauce on the tofu was overpowering, so nothing was working for me.... (erinmonster)
This recipe was the first time I have ever dry fried tofu and I freaking loved the chewy texture that it created. This has to be my favorite way of cooking tofu. Anyway, the sauce is really sweet with just the right amount of heat for wimps. I doubled the sauce and thickened it with cornstarch so that I could toss in some chopped steamed green beans and there would be enough sauce to coat everything. (intheend)
Tahini Lemon Rice and Beans:
I LOVE this recipe! It's not too hard to eat and the flavor is so tasty. I eat this probably every other week. (kbarnes)
Absolutely delicious!  It would be really easy to change around the type of beans and vegetables depending on what you have on hand. What a great way to eat beans and rice! (kristinv)
I thought this was pretty good and not too difficult to prepare. The sauce was SUPER strong though. Maybe too Lemony? I think next time I would cut back the sauce or water it down. Noah (9) who usually likes everything was not a fan. He did choke down a whole plate of it though. DH thought it was too strong as well. I kept adding more rice to make it less intense (luckily I had doubled the rice for other stuff, but ended up using it all).  (little2ant)
Tamarind Tofu Cabbage Bowl:

Vegetable Fried Rice:

Chapter Three: Appetizers

Chana Samosas:

Collard Dolmas and Cranberry Tahini:

Just made the tahini sauce, upping the lemon juice. At first I thought it was too sweet, but it mellowed out in the fridge overnighta nd now it is wickedly addictive! Yum! (blinknoodle)

Corn Fritters:

Eggplant and Basil Stuffed Tomatoes:

Miniature Napoleons with Eggplant Crème:

Onigiri:

Sesame Ginger Seitan Dumplings:
Fantastic!!  I halved the filling and still had way too much - so I had dumplings 2 days in a row.  The sauce was ok, but the second time I used my homemade chili sauce and it was divine!!  (erinmonster)
Sugar and Spice Snap Peas:

Chapter Four: Salads

Apple Cranberry Salad with Country-Fried Seitan:

Chicken-Style Seitan:
I made the seitan from this recipe and it's pretty tasty.  Not my favorite version, but its simple and quick.  I didn't fry it, so maybe that ups the ante! (icephrosty)
Very easy, moist, and tasty. Next time I make this, though, I will make smaller cutlets. These swelled up way too much in the broth and nobody could finish theirs. (SweetGeorgiaPeach)
Country-Fried Seitan:
Pretty good. The mustard was a little strange, but I liked the baking soda in the dry ingredients. (SweetGeorgiaPeach)
The whole family loved this (a rarity at my house!). I used the leftover broth to make some chicken-style gravy, so there was no waste. The dry ingredients for dredging is WAY too much. I used only a cup of flour as opposed to 1 and a half, and still had too much left over. So if you don't want to throw away a bunch of flour, use 1/2 or 3/4 cup. (little2ant)
Caesar Salad:
If I could only have one kind of salad for the rest of my life, this would be IT.  This is probably my favorite veganized Caesar salad I've ever tried...creamy, tangy, delicious.  Homemade croutons from good quality bread is definitely the way to go on this one. (kristinv)
I used my homemade sourdough bread for the crutons and toasted them up in my toaster oven since I didn't want to turn on the big one just for a small batch. They are so good and easy to make. Now the actual dressing was perfect! I used a little bit of garlic powder instead of fresh garlic and added the optional nutritional yeast. It has some tang from the dijon mustard and white wine vinegar but it's not overpowering. Really enjoyable. (intheend)
Golden Chickpea and Artichoke Salad:
Amazing.  I loved the combination of flavors in this dish.  I added some Italian spices and green olives. (icephrosty)
delicious!  very simple.  I felt it needed more spices though.  I added cumin and paprika.  On making this a second time I added penne pasta to make it more substantial.  (S_amplified)
I wonder if her recipe is supposed to be for marinated artichoke hearts? I used the plain ones. I skipped the parsley and added basil, oregano and garlic. This was the first time I pan-roasted my chickpeas and they are incredible. This recipe converted me into a chickpea lover. (blinknoodle)
YUM. Definitely use marinated artichokes. The flavors are great together and it is so easy to put together. (aggplanta)
Good recipe.  I marinated the artichokes in olive oil, red wine vinegar, Dijon mustard, garlic, basil, parsley, salt, and pepper, and the dish turned out very well.  I served it over quinoa & added snow peas to the mix.  It made for a delish meal, but I wouldn't serve it to company or anything.  It is a tiny bit bland & not "knock your socks off" good. (JessaCita)
Glazed Green Bean Salad:
Very good.  I was faithful to the recipe and it turned out great.  I made sure my beans were nice and crunchy.  I substituted almonds for the pine nuts and did not toast them. (Tweety)
Excellent. This is a great way to use a bunch of green beans. The sauce is very tasty... I would perhaps have preferred to taste more of the beans than the sauce, but it was still very popular. Next time I'll try it with some other nut because pine nuts are pricey. (haricot)
Grilled Pear, Walnut, and Cabbage Salad:
I haven't been able to find a meat-free grill yet but the sweet sauce recommended in the recipe is now my go-to for any salad dressing. Lemon Brown Sugar Dressing (S_amplified)
Pea Tendril and Daikon Noodle Salad:

Chapter Five: Side Dishes and Light Meals

Apple Cider Brussels Sprouts:
I love brussel sprouts and really enjoyed this recipe, however next time I will use a little less of the apple cider vinegar when making the sauce, it was a little bit strong. (kbarnes)
kinda gross....the first bite was overpowering - super tangy!  we got used to it after a while, but I found myself choking them down instead of enjoying them - I think I only like my brussels roasted - I don't like them soggy...at all. (erinmonster)
It was my first time cooking brussels sprouts this way, and I must say I found the taste to be fantastic. I'm definitely making this again. (haricot)
Candied Lime Sweet Potatoes:

Coconut Lime Tofu:
Might be an acquired taste.  I'm not sure I like the combination of coconut, lim and soy sauce.  I think the soy sauce is throwing the taste into weirdom.  Very easy to make.  Meh (Tweety)
I made this into a salad for a friend of mine that has since raved every time I see her.  I added nutritional yeast and pan friend it instead.  SO delicious! (S_amplified)
Creamy Tomato Barley Risotto:
This was pretty easy to make...a lot less stirring/work than a regular rice risotto.  It's pretty tasty, and I enjoyed the texture of the barley in this dish. (kristinv)
Crispy Sesame Kale:
It was very good, but I couldn't get my kale to get really cripsy. (haricot)
Moroccan Spiced Root Vegetable Home Fries:
yum! I made this as a side dish, super easy, but added that extra kick. (S_amplified)
I decided to make these before I realized that I didn't have a sweet potato. I did have some sort of tuber I bought at the Asian market that resembled a sweet potato, so I went with that (it tasted sort of sweet-potato-ish, but I don't have a clue what it was). The spices on this were very yummy, and it was incredibly easy to make, but I discovered that I really don't like celery root. I will make these again, but replace the celery root with parsnip or turnip, something sweet. (SweetGeorgiaPeach)
I only used potatoes and sweet potatoes when I made this, and added some chopped onion, but I absolutly loved the combination of spices. (disneyfav4ever)
Pan-Seared Tomato and Rosemary Artichoke Sandwich:

Picnic Sandwich:

Salt and Pepper Potato Chips:

Smoky Miso Tofu Sandwiches:
it is delish. I only used 1.5 tablespoons of miso, (that stuff's expensive G!) and they still came out great! (babysgotsauce)
Very easy to throw together and worth the effort.  I loved using the leftovers like lunch meat!  Mine came out on the salty side, so I'll cut down the sodium next time. (icephrosty
I served it just like she suggested (with sourdough bread and spinach) and I LOVE this. My partner raved about how good this sandwich was and was debating on whether she should eat it again for dinner, lol. (intheend)
Also love the smoky miso sandwiches super yummy. (katzenfreund)
These are wonderful, absolutely amazing, I love them! I always make them as is, and save a bunch for sandwhiches or even just with some rice.  The miso, nutritional yeast, and liquid smoke give these such a smokey, but not over the top taste.  These are something I make probably once a week. (BGS)
Three-Spice Potatoes:
Also delicious and easy! (S_amplified)
Excellent!  It took all I had not to eat it all in one sitting.  I love me some roasted potatoes and this one delivered a nice combination of spices (mustard seeds, cumin seeds, coriander) that didn't overwhelm. (Tweety)
Chapter Six: Soups

African Yam Stew:
Incredible. Absolutely a winner for me and hubby (it was too spicy for the little guy).  I used the optional peanut butter, which gave the stew a luscious creaminess, and half a bag of chopped spinach for the kale. I replaced the carrot with a red bell pepper for color. The spices were an odd combination, but everything melded together beautifully, and the textures were amazing. The sweet potatoes get really soft and creamy, and the raisins plump up nicely. It won't be long before I make this again. (SweetGeorgiaPeach)
Basic Vegetable Soup:
great veggie soup...I added some parsnips and used yukon golds instead of red....didn't really measure anything, but it turned out great!  I added a little hot sauce in my bowl for some spice - I feel incompleter without a little heat. (erinmonster)
Black Bean Soup:
Freakin' awesome.  I love black beans and this was perfection.  The addition of the coconut milk she says is option, but it is a must and is genious in making all the simple flavors come through.  I used fresh tomatoes.  Mine was very thick and not soup at all.  I wished I'd made some rice to serve over it.  It makes two servings and that's what you see in the one dish and I gobbled them both up. (Tweety)
Cannellini Bean Soup with Pan-fried Croutons:
Very tasty simple combo of ingredients that blended together very well. I used a homemade stock. I liked the method of pan frying whole grain bread in Earth Balance to make quick croutons and they were tasty. (Tweety)
Chinese Broccoli Wontons in a Ginger-Soy Broth:

Chipotle Basil Corn Chowder:
The soup was tasty and came together very easily, but I didn't care for the basil in it. I used fresh corn, as the recipe suggests you do, but I cooked my veggies for quite a bit longer than the recipe says because it would have been drastically under done otherwise. My daughter thought it was good (liked the chipotle and the texture), but also didn't care for the basil. My boyfriend commented that it tasted "unsophisticated" compared to most of the cooking I do (well la-di-da!). Might make it again or maybe I'll just start adding a little chipotle paste to my regular corn chowder recipe... (mamaanna)
Creamy Broccoli Dal:
AMAZING!  This is a soup worth trying even if you're not a huge fan of broccoli.  Amazing.  I added more curry powder and I've made it now with and without soy milk.  (prefer it with)  My partner loved it too.  This soup you would pay a lot of money for in a restaurant and it would be well worth it. (S_amplified)
I wasn't really a fan of this.  I doubled it because I like leftovers - but the leftovers were terrible, so maybe that's why it was only a 2 serving recipe...?  I didn't have enough broccoli stalk, so I added some of the florets too.  I wanted it thicker, so I didn't add a lot of milk.  It wasn't bad the first time around, just boring....but the leftovers were very bitter, like something didn't hold up well...I dunno...it's not something I'll make again. (erinmonster)
LOVED it. I used 1/2 tsp Aleppo chili flakes and found it pleasantly spicy with the garam masala. Lots of complex flavours. It was more of a soup, and it served 3. I recommend doubling the recipe since it is so good. (blinknoodle)
This is a delicious Dal!! It tastes very warm and delicious, and did I mention creamy? I add maybe a cup of potatoes chopped very small to extend that creaminess, and I also add some -gasp- curry powder with the garam masala because most of the time the garam masala tastes a little too cinnaminny for me. Oh a a little nooch for good luck, of course! (BGS)
This was fantastic! I added the chili flakes and it tasted so good. This is a lightly spiced Indian dish and it's perfect for when you don't need a huge meal. (intheend)
Homemade Vegetable Stock:

Potato Leek Soup:

Spicy Tomato Chickpea Soup:
Fantastic!!!  I pureed only half the soup because I like soups a little chunky, and I added some basil at the end.  I think I also needed a little more than just 1 cup of hot water.  The flavor of this soup was perfect, and it was so hearty & comforting!  (jessacita)
I am in love with this soup. The flavors are so good and it's easy to put together. I love to make this on the weekend and have it for lunch with a grilled avocado sandwich...heavenly! (kbarnes)
Also super good and easy to make. The spices are a really warm tasting combination and the texture is thick and creamy. (aggplanta)
Very tasty! Used hot sauce instead of crushed red pepper and used the optional nutritional yeast. Wish I had a better blender to make it super smooth...then this soup would be perfect!!! (kristinv)
Pretty good. I blended it smooth and added more spices. It wasn't terribly spicy, so it would be something nice to drink from a mug if you were sick. (SweetGeorgiaPeach)
I LOVE THIS! Definetely one of my regulars! I also add a cup of finely diced potatoes for extra creamyness.  It tastes so warm and delightful, the nutritional yeast with the tomatoes tastes great! (BGS)
Tanuki Soba with Spinach Tempura:

Velvety Vegetable Soup:

Chapter Seven: Pasta

Baked Mac and Cheeze:
This is a pretty good mac 'n' cheese recipe.  It's always nice to find "cheese sauce" recipes that don't call for some kind of pre-made vegan cheese.  The one downside is that nutritional-yeasty cheese sauces can turn ugly and brown in the oven.  Most of the dish looked ok, but there were brown places where the sauce had baked onto the side of the dish. (kristinv)
AWESOME!  My favorite mac and cheeze yet!!  I really think it's the breadcrumbs and baking that does it for me....the drier texture...oh I could eat it everyday!!  I added kale and peas because they needed to be used - next time I'll leave out the peas. (erinmonster)
I love, love, love the mac'n'cheeze, it is my favorite! Sometimes I add the peas, want to try adding some broccoli next time. (katzenfreund)
Apart from the color, this didn't remind me of mac & cheese at all (granted, it has been almost 14 years since I've had the real stuff). That being said, it was delicious. I used penne pasta and garlic bread crumbs. The bread crumbs really made a nice contrast with the soft pasta. (SweetGeorgiaPeach)
I sort of combined this recipe with the sweet potato bake (from this book). Instead of using 1/3 cup of margarine, I used 1/3 cup of cashews and just a heaping tablespoon of margarine. I also used the 1/2 teaspoon of mustard and 1/2 teaspoon of paprika from the sweet potato bake recipe, plus I mashed a couple of cooked sweet potatoes and mixed it with the macaroni and sauce. And I omitted the breadcrumbs. So absolutely amazing! I made this three weekends in a row and just wanted more and more (still not tired of it at all!)! I paired it barbecued ribz once, and baked bbq tofu once. Perfect match. Pretty sure this is the best baked mac and cheese I've made! (Eldsjäl)
Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream:

Hurry Up Alfredo:
Great! One of my absolute favorite alfredo sauces (I eat a lot of pasta with creamy sauce so I have quite a few favorites). The color of it is a little off, but I don't care. It doesn't taste that much just after mixing in the food processor, but when you mix it with hot pasta and let it thicken a bit - that's when magic happens! (Eldsjäl)
I liked this dish a lot.  My omni sister said it reminded her of hamburger helper, but in a good way.  Will definitely make again. (icephrosty)
This was pretty good, although it tastes a little too much like tahini to really feel like an alfredo sauce.  (kristinv)
I've made this a bunch of times now.  Don't add garlic to the sauce unless you're going to warm it up.  This was teh first time using cashews to make a creamy sauce.  the author is brilliant. (S_amplified)
This was good and how cool is it that all you have to do is blend everything together? The only thing that bugged me was that I could smell the mustard and I hate mustard but that's just me being lame. (intheend)
This is good and quick, like the name implies. Its not knock-my socks off amazing, I have yet to find an alfredo that is, but it is good and gets the job done!  I definetely up the nootch, and serve with broccoli.  I have, at times, just served it with steamed broccoli and asparagus, without the pasta, and its good. (BGS)
My husband has declared that this is the best white sauce I have ever made (a bold statement), and even my preschooler loves it. I serve it over big ribbon noodles and add lots of broccoli. I have also added mushrooms, yum. (SweetGeorgiaPeach)
This was alright. I didn't enjoy the flavor of the cashews too much, but the rest was fine. My blender also didn't grind them up completely so the texture was a bit lacking. (tinylightsbelow)
Lime Peanut Noodles with Seitan, Kale, and Carrots:
VERY good! Next time I might a little more chili flakes, but other than that, it was perfect. (katzenfreund)
I left out the kale but otherwise followed the recipe.  I think I used chard instead, since I had it on hand.  DH and I loved the sauce - soooo good. (icephrosty)
I made this once.  Kind of sour because of all the lime to it.  Not sure about it. (S_amplified)
Nearly Raw Tahini Noodles:
INCREDIBLE!  I wasn't sure what it was going to be like, but now I'm dreaming of the sauce.  It's really fast to make and I have to make a big batch now whenever cooking it.  delish! (S_amplified)
I liked it. Had to double the sauce because at first it was very dry and blah ( I may have had too much cabbage). For a truly nearly raw, zucchini noodles might be better than real pasta. (little2ant)
ok, so I kind of abandoned the raw thing, mainly because it was cold and I wanted a hot dish....so I added the broccoli to the pasta and boiled it for a minute or two and added the sauce while the noodles were still hot - I left the cabbage and carrots raw though.  Oh, and I doubled the sauce.  We liked it - was a nice change from our standard peanut noodles. (erinmonster)
Like a previous reviewer, I abandoned the raw part and steamed the broccoli and cabbage (raw brassicas do not agree with my stomach), but left the carrots raw. I made a little more sauce, and used rice stick noodles. It was very good, a nice change from peanut noodles, and it looked very attractive garnished with black sesame seeds.  (SweetGeorgiaPeach)
This sauce is fantastic!  I followed the recipe exactly, except I ran out of tahini, so I used half raw almond butter - and I was afraid that might make it too sweet, so I added a touch of toasted sesame oil to make up for it, which was a great touch.  For the base of the meal, I used what I had on hand, which was soba noodles instead of whole wheat spaghetti, and finely chopped zucchini, green onion, and grated carrot for the veggies.  I also added some sauteed tempeh to make this more of a well-rounded meal.  Topped with fresh basil & black sesame seeds.  Loved it!  (JessaCita)
Pad See Ew:

Pasta Gremolata with Sun-dried Tomatoes and Garlic Bread Crumbs:
It was so easy to throw together and I was finished in under 30 minutes.  I didn't have oil-packed tomatoes, so I just rehydrated the regular dried kind by soaking them in hot water for ~10 min.  The flavors in this dish were perfect.  My favorite part was the crunchy, garlicky breadcrumbs!  I used panko crumbs and they worked very well. (icephrosty)
Pepita Fettuccine with Spinach and Cranberries:
Good.  Right away you can see I subbed angel hair because I can't for the life of me find the fettucini I bought the other day....meh.  It's a nice interesting combination of flavors and textures from sweet (maple syrup) to nutty to salty (tamari) with a touch of tart from the cranberries.  Loved the uniqueness of this dish but give it about about only slightly above average on the taste scale. (Tweety)
Rigatoni with Fresh Grape Tomato Sauce:
Very good.  I thought this would be run of the mill ordinary but she's correct that using grape tomatoes adds a different twist to the taste and it's good.  My tomatoes did not burst on their own and I had to smash them as she suggested might be the case.  I used a couple of the optional add ons:  crushed red pepper, fresh basil and a splash of balsamic vinegar.  I used penne for the pasta. (Tweety)
Roasted Cauliflower and Wilted Spinach Salad:
This an easy but delicious recipe! Roasted cauliflower tossed in Italian herbs with penne pasta, wilted baby spinach, sun-dried tomatoes and a little balsamic. What not to like, right? I served this warm and subbed kalamata olives for the sun dried tomatoes (according to baby girl, olives>tomatoes). This was a snap to prepare very yummy. I'll be eating leftovers for lunch today. I did triple the amount of herbs and double the salt, but I always think recipes come out under seasoned as written. Next time I'll throw some garlic in to roast with the cauliflower. (mamaanna)
This was pretty good, nothing I would rave about, however the leftovers were much better!  And adding sriracha helped too.  This is the first recipe I've enjoyed sudried tomatoes in, so that's a plus. (erinmonster)
Very good.  I forget to add the balsamic vinegar and that was crucial to the flavor because it didn't quite taste right at first.  This was easy to put together.  I used regular pasta instead of whole grain because I'm bringing it to work for a party.  It makes a good amount. (Tweety)
Update on the above roasted cauliflower salad...it was a hit with my coworkers and the talk of the meal there for a while since it was a bit unusual, as I explained what I did.  One coworker had never had sun dried tomatoes.  Vegan win! (Tweety)
Seven Spice Udon:
Very good!  I subbed napa cabbage for the brussels sprouts since brussels are $3.99 a pound now.  I subbed brown rice noodles for the udon.  Like she says this dish is all about the seven spice blend and her technique for using it was quite good.  With the rice noodles I wasn't quite able to follow her instructions to create a noodle pancake and then toss but I did stir fry them good. (Tweety)
Super Quick Tomato Basil Cream Pasta:
quick and very very very good.  This is the first time I used raw cashews in a sauce to make it creamy and it was good. (Tweety)
In a word:  Excellent.  Quite easy to make and very tasty. (tweety)
I'm thinking about making this tonight.  I love the addition of nuts to make it creamy.  I don't have a huge amount of basil but it's still quite good. (S_amplified)
Chapter Eight: Desserts

Apple Strudel:
This is a dessert that is SO easy, but SO good! Seriously, even if you're not much of a baker you can make this without screwing it up. It's cheap and delicious, full of spicy apple filling and a super flaky crust, and it didn't last past this morning at my house. Highly recommended! (mamaanna)
Banana Bread Made with Spelt:
Made these with whole wheat flour instead of spelt. I halved the recipe but used two bananas. Absolutely delicious! My omni grandparents said they tasted great. (tinylightsbelow)
Blueberry Grunts:
I didn't like this one much. The biscuits on top came out really tough. I won't do this one again. (haricot)
Cherry Trifles:
Well, I didn't have any cherries and I already had some vanilla pudding, but I used the sponge cake recipe and modified the cherry part to use strawberries. It was amazing! So amazing that I decided to make pina colada trifles the next day! I just added coconut extract and toasted coconut to the pudding part and used a can of crushed pineapple instead of the cherries. The cake isn't great on its own, but it soaks up the pudding and fruit flavors beautifully. The fruit recipe may be a little too sweet, depending on the fruit. I used a little less than called for in both my modifications. I can't wait to try it as written! (SweetGeorgiaPeach)
I was very excited about this one! I really liked it, it's kind of fancy, but I must warn one it is VERY SWEET, so only serve this to people who can take it. Also, I'd recommend splitting in half the amount of almond extract. (haricot) 
Honeydew Coconut Tapioca:

Miniature Baked Donuts:
These are pretty good!  They're easy to make BUT you need a donut pan.  I ended up buying one because it's the only way I'll get to have any vegan donuts...unless I'm visiting Portland...so a donut pan is definitely worth investing in.  The author developed donut recipes for an issue of Vegetarian Times.  You can find the article and recipes at http://www.vegetariantimes.com/features/editors_picks/862. (kristinv)
I tried making these without a donut pain - FAIL!  I just put tablespoons of dough on a cookie sheet and threw them in the oven.  The resulting donut "cookies" tasted good but looked flat and weird.  I just got a mini-donut pan and will try these again soon! (icephrosty)
Mini Blueberry Tarts with Lemon Cream:

Sheera:
my husband said it was the best dessert he'd had in a long time (katzenfreund)
Snickerdoodles:
This was delicious, perfect. Do it! (haricot)
Chapter Nine: Cheers to Delicious Drinks

Boba Tea Two Ways:

Chai Concentrate for Boba Tea:

Chai Boba Tea:

Horchata:

Pear Cherry Bellinis:

Rosewater Lassi:

Thai Tea with Fresh Coconut (Soy Free):

Chapter Ten: Sauces, Dips, and Spreads

Cranberry-Orange Sauce:

Creamy Maple Sesame Dressing:
recommended!  (S_amplified)
Grilled Corn, Peach, and Tomato Salsa:

Roasted Eggplant and Caramelized Onion Marinara:

Sesame Soy Dressing:

Sweet Miso Salad Dressing:
So quick and easy to make this dressing. One of my new favorites. I love sweet dressings and I love miso so this is right up my alley. (VeganSapien)
addicted to the sweet miso dressing, I could eat it with a spoon. (VeganSapien)
Tamarind Chutney:
it was a big fail because I burned it.  I put the sugar and the tamarind and water and the instructions were to boil for 30 minutes.  I kept a close watch on it, but turned around to text someone at around the 20 minute mark and returned to a smoking mess.  It tunred into this hard candy mess superglued to the pot. Not sure what I did wrong, but FAIL. (tweety)
The cooking time is way off on this one. I had never made tamarind chutney before, so I followed the directions exactly and ended up with a sticky hard mass at the bottom of the pot. I had to add lots more water and stir like crazy to make it the correct texture. It tasted great once I got it thinned out, though. (SweetGeorgiaPeach)
Tangy Cashew Spread:

Vegan Worcestershire Sauce: