Pasta and Noodles
egg free pasta dough

marinara sauce
Easy to put together and was tasty. I'm a fan of using crushed tomatoes for Marinara sauces cause it really improves the texture to me. (intheend)
orecchiette

parmasio
I like this version of a parm. I usually make it with almonds, and sometimes cashews, but I liked how this smelled. I didn't taste it on its own, and I couldn't even really taste what it added in the pesto, but I have some left for other things. Cheaper than the other nuts, too. (AC)
Delish......yummy...fantastic...........(tweety)
Pasta with Tomatoes
fettuccine with chard and red lentil tomato sauce
Surprisingly very tasty considering this is nothing too new or unique. Very hearty and delicious. Both fettuccine and linguine are mentioned, and I used linguine. I also used kale instead of chard, vastly increased the pepper flakes, and added some pizza seasoning blend. Red lentils do not take 30 minutes to soften, and mine had the perfect texture after maybe 15-20. Excellent rendition. I like a saucier pasta, so I added a bit of pasta water, and didn't use a full pound of pasta for this sauce. (AC)
linguine puttanesca
This went over well with my omni family. I served it with some homemade garlic bread. (intheend)
pasta arrabbiata
I always make my own sauces, so this wasn't anything too different. However, I sometimes overdo it so this had a nice, simple balance. I did add a bit of red onion, and a sprinkle of Italian seasoning. I used crushed tomatoes. The 1 tsp of red pepper was perfect. I didn't think it would be enough, but it had spice that wasn't overpowering. A good, simple sauce. (AC)
penne with vodka spiked tomato sauce

perciatelli with slow roasted tomato sauce

radiatore with aurora sauce

sicilian penne with tomatoes and eggplant
It tastes like tomatoes with eggplant. It's correct. (gathdurwin)
spaghetti and t balls

tagliatelle with porcini bolognese sauce

ziti with abruzzese vegetable ragu

Pasta with Pesto
campanelle and zucchini with squash blossoms and sunflower pesto

fettuccine with puttanesca pesto

gemelli with green beans, potatoes, and basil pesto

linguine with ligurian pesto
Pesto! I love pestos. I most often make the walnut pesto from VWAV, but this is basically the same. I don't taste a difference between the pine nuts and walnuts. I made the parmasio to go in it. Good, basic recipe. (AC)
This is your basic basil pesto recipe and was quite good.  I did not use parmesan and I added some cannelini beans for substance.  Delish! (tweety)
orzo, white beans, and tomatoes with lemony spinach pesto

penne with peanut pesto

radiatore with walnut parsley pesto

rotini and almond mint pesto with orange zest
Original pesto that I really love! The mint and the orange zest make all the difference! (gathdurwin)
tricolor rotini with pesto bianco
Yuck. I could not eat this at all. It just seemed like the flavors didn't work well together. (intheend)
Pasta with Vegetables and More
angel hair pasta with olive oil and garlic
I've made variations of this dish many times, but it's a solid recipe. This time, I used a green pepper, and a yellow pepper, and some crushed red pepper. I like the addition of the water, and don't use that much oil. Oil and garlic-perfect combo. Angel hair is the perfect pasta for this. (AC)
austiran noodles and cabbage

carbonara style spaghetti
I made the seitan bacon crumbles from 500 vegan recipes to use instead of tempeh bacon and added the optional peas. This was a straight up down-home Italian style meal. I really enjoyed it. I always halve pasta recipes so I used 8 oz of noodles but kept the same amount of sauce. (intheend)
Dry and bland. I didn't like it at all. (gathdurwin)
farfalle with white beans and roasted asparagus
Dry. Too much garlic. I didn't like it. (gathdurwin)
fettuccine with fresh figs and walnuts

fusilli with fennel and sun dried tomatoes

inspired by spaghetti with white clam sauce
wow, this was really incredible. It is really easy to put together, but it tastes really 'fancy'! I'd never had "real" spaghetti with clam sauce, so I can't compare it, but I thought this was really tasty. I made it with brown rice spaghetti and had some green beans and garlic bread on the side. I'll definitely make this one again! (lebkuchen)
lemon kissed linguine with garlicky white bean sauce

orecchiette with rapini

paglia e fieno with peas
This is basically a dressed up version of angel hair pasta and olive oil with garlic but who cares? It's really good with the added bacon and peas. It also looks nice with the colors of the noodles which is a bonus. Super quick to whip up if you have some bacon lying around. (intheend)
pasta primavera

penne with chickpeas and rosemary

penne with creamy asparagus sauce
Delicious!  I've made this multiple times - it reminds me of the Potato Asparagus soup from VWAV on pasta - it's awesome, I swear! (erinmonster)
Asparagus was something I always thought I hated until I went vegan.  Turns out I only had the over-cooked mushy canned variety and hated that.  Fresh steamed asparagus tastes real good to me now as an adult.  This recipe was very good and quick to cook.  It takes about 1 lb. of asparagus, half left steamed and the other half blended with some white beans, onions and garlic that was simmered in white wine and dried basil with a pinch of cayenne, and a bit of milk.   The other half of asparagus is left unblended and mixed in with the pasta and sauce. (tweety)
penne with white beans, cred chard, and grape tomatoes

persian noodles and lentils
It's good, but I will put more spices next time. (gathdurwin)
ziti with catalan vegetables

ziti with red pepper walnut sauce

Lasagna Eight Ways
black bean and pumpkin lasagna

classic tofu lasagna

lasagna pinwheels
This is an awesome looking dish and comes together easily but the taste is awful. Since there isn't a lot of flavoring, it ended up tasting like raw tofu. I thought the tofu taste might be toned down after being baked but it wasn't. I like the concept and would definitely make it again using a more trusted tofu ricotta recipe. (intheend)
lasagna primavera

lasagna with radicchio and cremini mushrooms

red chard and baby spinach lasagna

roasted vegetable lasagna

tex mex lasagna
I thought this sounded kind of odd but I was gladly mistaken! This is now my favorite lasagna ever. I made my own salsa and used daiya cheese on top. (intheend)
this definitely needs some melted cheeze on top, but that being said it's a great dish. I wouldn't serve this to company, but it's perfect for a weeknight meal. I prepped it on a Sunday (just the noodles needed to be cooked) in two square glass dishes and didn't use all of the tofu mixture.  I cooked it for a while in the microwave, then transferred to the oven so that cheeze could brown on top.  this is something I will likely make again ahead of time for those busy weeknights.  (thirteenblackbirds)
Baked and Beyond
baked mac and cheeze
This is pretty good! It's second or third in the ones I've tried (many!). If I didn't already have my cornstarch mixed with the broth, I probably wouldn't have used it. The flour did enough thickening, and I also added some blended soaked cashews into the mix, which also thickened. I added the cashews to cut the nooch, because I don't like my mac and cheeze SO nut. yeasty. I also added a bit more soy sauce, and used hot paprika. The bread crumbs were good on top. I had way more sauce than I thought I needed (and didn't add it all), but it did come out kind of dry after baked. Good, overall. (AC)
baked pasta shells and broccoli
Hated it.  I had high expectations for this because the last time I made a dish with the Mornay-style cheeze sauce it was amazing.   It dried out, the broccoli was over cooked and I lightly steamed it for only about one minute rather than the five suggested.  Just didn't come together or taste good at all. I'll take suggestions on what to do with the leftovers because I don't waste this much food.   I'm thinking maybe a can of diced tomatoes. (tweety)
My doctored up version of the dish was very good.  I added a can of unsalted diced tomatoes, about 1/4 cup of sun-dried tomatoes in oil, a huge amount of slice kalamata olives, oregano, basil and a generous amount of crushed red peppers.  Then cooked it on the stovetop.  The cheesy creaminess of the sauce was brought out and quite good, although this completely changed the original recipe it made it edible and good.  (tweety)
buckwheat noodles with cabbage and potatoes

cheezy tomato macaroni
I added broccoli and bread crumbs on top. This was so good! (intheend)
Freakin' totally awesomely good.  One of those unexpect OMG meals as the sum is much greater than the parts.  I used whole wheat pasta and her Parmasio on the top.  The above recipe made just under two cups and didn't make 2.5 cups that she calls for but it was so thin I used what I had and by the time it cooked it was perfect.  I doubled the oregano and basil because I like things spicy and added crushed read pepper.  Loved loved loved this. (tweety)
creamy cashew fettuccine with mushrooms and peas
Loved this sauce!  But, from now on, I will skip baking it after sauce is done.  Baking seemed to dry it out, imo. (lubi)
mac and chard

pasta gratin with provencal vegetables

pastitsio
This was totally delicious! I omitted the mint because I absolutely hate it even in small quantities but kept everything else the same. I thought the cinnamon might be weird but after the chickpea sauce simmers it blends in wonderfully. I was glad that I thickened the vegan white sauce that goes on the top layer of noodles because it would have been way too watery otherwise. I didn't use pine nuts on top but I did sprinkle some homemade Parma! on it. (intheend)
penne baked with eggplant tomato sauce

wild west pasta bake
I used my own salsa for this and it came out so good. It's seriously basic- just beans, salsa, crushed tomatoes, seasoning, and noodles. If you have a dutch oven then it's even better cause you can just bake it in that instead of dirtying a casserole. It made a ton so make sure it's halved if you don't want to be eating it for days. (intheend)
Stuffed Pasta and Dumplings
artichoke walnut ravioli with sage and walnut sauce

chard stuffed manicotti with creamy cashew sauce

gnocchi with red wine tomato sauce

pierogi with fried onions

pumpkin ravioli with peas and caramelized shallots

spicy eggplant and tempeh stuffed pasta shells

spinach manicotti with white walnut sauce

tortellini with orange scented tomato cream sauce

Asian Noodles
bok choy and ginger sesame udon noodles
simple and delicious. i used baby bok choy and white mushrooms. i was out of tahini so i added more of the other ingredients and also some garlic.  will make this again. (thirteenblackbirds)
I really liked this! Used the leaves of baby bok choy as well as red pepper for the veggies and subbed red onion for the shallots. Creamy, sweet, delicious and a snap to put together. A winner! (blinknoodle)
chinese noodles and broccoli with spicy black bean sauce
If you can, use some fresh noodles from the Asian market. Beware that they go bad very quickly once cooked though so make sure this meal is eaten in two days. I love this dish and use Chinese baked and seasoned tofu. (intheend)
drunken spaghetti with tofu
This was so tasty but I would have liked if it was a bit more saucy.  (intheend)
indian double chickpea noodles

korean noodle stir fry

noodles with spicy peanut sauce
Yum! This isn't drastically different form my usual peanut butter noodles, but still delicious. I used the linguine, chives instead of scallions, all sesame oil, yellow onion instead of red, and added broccoli and seitan. This is another method that's a bit over complicated, but recipe is very yummy and satisfying. (AC)
this was really good, although I made some modifications.  I also thought the directions were too complicated, so I just followed the ingredients list. I used udon noodles, subbed broccoli and zucchini for the bell pepper, veg broth for the water, and omitted the sugar.  I added some black pepper and rooster sauce for serving.  It's probably not one of my favorite asian-style noodle dishes, but it is very good and I would make it again.  (thirteenblackbirds)
I had to make a few subs (sunflower seed butter for the peanut butter, brown rice spaghetti for the rice noodles, omitted the Asian chile sauce) and I added additional veggies (baby carrots and broccoli). I thought this was pretty easy to put together, actually. My hubby loved it and had seconds. My toddler ate some but I don't think it was his favorite. I'd make it again - I'm sure it's even better with the peanut butter. (lebkuchen)
pad thai
This was alright but it wouldn't be repeated in my kitchen. It's probably because I'm not a huge fan of lemon and I felt like it was overpowering. (intheend)
sesame soba noodles

singapore noodles with tempeh
so far, my favorite in this book!  I love the rice vermicilli noodles in this, but I always crumble my tempeh too much - I'd prefer to have larger chunks, so I need to remember that next time. (erinmonster)
spicy sesame noodles with green beans

springtime rice noodles with coconut creme
It's ok. A little bit dry. The idea is good, but the dish needs a little twist. (gathdurwin)
szechuan sesame noodles with asparagus

vegetable lo mein with tofu
It's pretty good, but I'm sure that I can find a better recipe for a lo mein. I made with eggplant and zucchini instead of broccoli and carrot. (gathdurwin)
meh. just okay. there wasn't enough flavor. i used whole wheat spaghetti in place of the linguine she suggests. this would be better with some sort of asian noodle. (thirteenblackbirds)
Main Dishes
Beans
african inspired red bean stew
Delicious!  Relatively painless to make, and it has powerhouse nutritional ingredients like spinach, tomatoes, potatoes, beans and peanuts.  I used crunchy peanut butter instead of creamy because that's all I buy....I didn't add any extra peanuts because of this and used slightly more than 1/4 cup of peanut butter.   I was pleased to find there was no added sugar.  I accidently opened a can of pinto and kidney beans instead of two cans of kidney....a minor mistake. Love this.  (Tweety)
argentinean bean and vegetable stew
Delicious.  What's unique to me about this recipe is the addition of a chopped orange at the end.  She really doesn't say what to do with the butternut squash other than to half it and seed it.  I chopped it and only used half (which is all I had as I ate the other half already) and I think that was plenty of squash. I ignored her massive sweet tooth again did not add the two tablespoons of sugar, rightly thinking with the type of veggies and the orange it would be naturally sweet.  (tweety)
a great dish. the orange really gives it something special. I might cut it down to half an orange next time though because there seemed to be a little too much. I also omitted the sugar and used less squash than called for. (thirteenblackbirds)
beans bourguignon
(not very summery but I was feeling like something substantial).  For once in my life I followed the recipe exactly.  It was absolutely delightful.  Seriously, it's my new favorite food.  It had a really deep, earthy, rich flavor (could be the wine + earth balance + mushrooms combo).  This recipe honestly makes me excited for my next winter visit to Maine (winters in southern Virginia barely warrant a real hankering for some kind of hearty stew).  It would be so nice to come in from snowshoeing to a big bowl of this. Definitely make this for non-vegan guests, it would totally banish the perception of vegan food as unsatisfying.   (jenloves)
I halved the recipe, and was honestly not expecting to be that excited with it. I think the method is totally fussy and convoluted. That aside, it's actually really delicious. I added a lot more water (even with half the recipe) to make it saucier, and I really thought about not even adding the EB/flour thing, but I did. I think it was fine without it, but I know that's a big part of the recipe. Anyway, I really like the flavor and would make it again. (AC)
I think that the taste is a little bit weird. Not my favorite recipe in this book by far. (gathdurwin)
this is very good/delicious, but my husband once made a seitan bourguignon that was amazing.  next time, i will add just half the beans and some seitan, more onion (i used onion in place of shallots) and maybe play with the sauce to try to make it a little richer.  i liked this recipe a lot though and will make it again. (thirteenblackbirds)
I made some modifications to this, using 1 block of cubed, browned tofu and just 1 can of beans and we liked it a lot more. it's delicious, one of my favorites. (thirteenblackbirds)
this made my tummy quite happy   It was so...comforting. Warm, hearty, filling, and delicious. I subbed white onion for the shallots, 8 oz of baby bellas for 12 oz of white mushrooms, and I used one can each of light and dark red kidney beans. For the dry red wine, I used about 1/4 cup of cabernet and 3/4 cup of malbec. This stew smelled AMAZING when it was cooking! I used the beurre manie and I had no problems with it - I even used GF flour instead of AP flour, and it still worked just fine. I love this recipe! I'll make it again for sure. (lebkuchen)
Was expecting more based on reviews. Prefer Smitten Kitchen's mushroom bourguignon. (blinknoodle)
black beans and wild rice
Kinda weird to follow a recipe for beans and rice, but I tried. Marjoram seems like a weird herb for this? I went with it. Used soy sauce for the salt, and some sriracha. I did an avocado salsa type thing for the top, and that pretty much elevated it 100%. I actually thought it was too much spinach to add, because there were lots of large spinach leaves. Also thought it was weird that she suggests serving beans and RICE on top of rice. I get that it would be black/black on white, but rice on rice? Anyway, always a fan of beans and rice, but nothing special here. Wild rice is always great, though. (AC)
I love this recipe and made it for the third time Saturday night! I pretty much follow it exactly, except I used fire roasted diced tomatoes, instead of regular diced tomatoes, and I think I added extra spinach too.  Aside from waiting for the wild rice to cook, it's really quick and doesn't involve lots of chopping and prep-time, so it's great for busy days. I really like to cook and I often make stuff with lots of different ingredients and complex flavors. However, sometimes a simply, hearty meal like this really hits the spot (it helps that I adore wild rice and it's really prominent in the flavor). I just eat it in a bowl and don't serve it over rice. The marjoram is great too-I don't believe I had actually cooked with it before this recipe, but I find that I really like the mellow flavor. (DorsVenabili)
Very good.  I didn't have black beans and used red kidney beans and it tasted fine.  I really wanted to add things like more herbs, onions and garlic.  It simply calls for marjoram, salt and pepper.  But I decided to let the blend of rice, tomatoes and spinach be flavor enough and I was right.  No need to add to it.  I used a wild rice/brown rice blend and ignored her suggestion to serve it over white rice. (tweety)
black bean and bulgar loaf
this is a really good loaf that becomes great with the recommended basic brown sauce.  I didn't have savory and have no idea what that is, but I subbed some sage and cayenne pepper. (thirteenblackbirds)
black bean and walnut croquettes

black beans with serrano aioli
Very good.  I enjoyed the taste of the alioni a lot.  It's serrano blended with garlic, mayo, lemon juice and olive oil.  The beans are simply black beans and tomatoes, but aioli seasons it well.  Very quick to make. (tweety)
brazilian black bean stew
Awesome....I had to stop myself from overeating and save some for another meal.  The interesting and nice thing about this stew is that it's all fruits and veggies without any spices or herbs, other than cilantro.    The other cool thing is the mango and bananna in the stew, especially the bannana, which was delish in this stew.  I guess her sweet tooth was satisfied with the sweet potato, mango and bannana as there was no added sugar (which I would have left out anyway).  (Tweety)
chickpea and vegetable curry
It's very very good! The raisins add a sweet taste delicious. To make again without hesitation. And the spices...yuum! (gathdurwin)
chickpea and vegetable loaf
This was just okay but I would never make it again. It was just dry and seemed very chewy. (intheend)
chickpea, tomato, and eggplant stew

chinese black bean chili

coconut peanut chickpeas and vegetables
Just as good as the Chickpea and Vegetable Curry! The peanut butter adds a lot of flavor to the recipe! (gathdurwin)
This recipe is a huge winner!! It has just the right amount of PB and all the flavors go together nicely. (intheend)
three words: quick, easy, delicious! I made this with almost no fresh produce on hand, and even with substitutions, it was really yummy and nutritious. I subbed coconut oil (instead of olive oil), chayote squash (instead of red pepper), used half as much curry powder, and added some chopped frozen broccoli and cilantro. I served it over some brown basmati rice. Hubby, toddler son, and I all loved it. Hubby requested it be added to the permanent rotation. (lebkuchen)
easy and delicious.  (thirteenblackbirds)
edamame donburi
This was quick to cook up and was delicious. However, when I make this again, I'll cook the tofu first to get that yellow look. I used fresh shiitakes and also added the optional aburage sauteed in soy sauce and mirin. The aburage strips really shine in this- you get a burst of flavor when you get a piece in your mouth. Also, I added a full block of tofu instead of the 8 oz. I just upped the soy sauce 1 more tablespoon. (intheend)
Very good!  Nothing unique or exciting here, I've made similar stuff a gazillion times...the base is onions, shitake mushrooms, soy sauce and ginger (what no garlic?) which not to say I don't like it.  The only change I made was to cube the tofu instead of crumbing it...and I used tamari for the Japanese flare. (tweety)
four alarm chili

jamaican red bean stew
Very good and colorful! (gathdurwin)
So very delicious!  It has many layers of flavor...including curry, thyme, coconut milk and tomatoes (I love to combination of coconut milk and tomatoes).  For heat she calls for crushed red pepper and I used jalapeno instead.  I used pinto beans instead of kidney beans.  I knocked about 20 minutes from the cooking time and everything still blended together well and the veggies were cooked.   Loved it! (tweety)
jerk spiced red bean chili
This was alright. It used BBQ sauce and other spices but none of the other spices really came through so essentially it just kind of tasted like dressed up BBQ sauce. (intheend)
maple baked beans

millet topped lentil shepherd's pie

moroccan spiced chickpea and sweet potato stew
I served it over a bed of cooked amaranth and millet. I absolutely loved it for a few reasons: 1) it was really easy to make - a quick 10-minute saute of the base veggies, then throw everything in and let it simmer for 40 minutes; 2) it is hearty and healthy; 3) my 22-mo-old son loved it and he is picky these days! I might actually make this now instead of the moroccan tagine in VWAV, which I luuuuurve, but it has more steps and needs a bit more attention. The only changes I made to this recipe were to omit the sugar and add about 1/2 cup chopped dried apricots, and squeezing some fresh lemon juice on top of each serving. It was awesome!! (lebkuchen)
new world chili

piccata style cashew chickpea medallions

pomegranate infused lentil and chickpea stew
Hated it.  I thought that 1/3 cup of pomegranate molasses was too much but since I had the real stuff I figured what the heck.  I suppose it's just a matter of personal taste that I like pomegranate but not cooked this way.  It had a horrible aftertaste, was too sweet alongside the apricots and raisons, and a taste that just was bad.  I didn't notice when planning that she asks to soak the lentils first for 45 minutes, which I didn't understand or do.  I had a hard time getting my rice done in 40 minutes for some reason and had to add more water and time.   In the end I burned the bottom and wound up eating a plate and throwing the rest out.  Another total fail.   Yikes, I hope I'm not on a roll. (tweety)
red bean and bulgar chili

red bean jambalaya
pretty run of the mill recipe, nothing unique or exciting.  That said it was quite good. (tweety)
tamarind chickpea stew
Correct. (gathdurwin)
three bean cassoulet
this was AHHHH-mazing!! Oh my word, it was so delicious and couldn't have been easier to make. Chop up and saute some onions, garlic, carrots, and celery, stir in 3 cans of beans, some crushed tomatoes, and seasonings, and throw the whole thing into the oven to bake. Top with some bread crumbs and bake another 10 minutes. It was heavenly! I will be making this again and again! I did the whole thing in a cast-iron skillet and used panko for my bread crumbs. Everyone loved it - me, my hubby, and my toddler! A+! (lebkuchen)
three bean chili

three lentil dal

tuscan white beans and broccoli rabe
delicious.  So simple and tasty and something I would definitely make again.  (biodancer)
I served it alongside some garlic bread and some red wine. It was a fabulously easy and delicious meal. My hubby is not the biggest rabe fan, but even he liked it. I'll definitely make it again. Nice and healthy! (lebkuchen)
My fave recipe in the book. I swear, I have made the beans and rabe probably 10 times since I got the book! (lebkuchen)
yellow dal with spinach
I served it over some basmati rice. It was freakin' amazing. The end! (lebkuchen)
Grains
barley and winter vegetable stew

barley pilaf with carrots, walnuts, and golden raisins

barley risotto with asparagus and mushrooms

basic polenta
Exactly what it is, basic, but I liked it. (intheend)
brown rice and lentil pilaf

brown rice with artichokes, chickpeas, and tomatoes
Very simple and filling. The flavor isn't going to amaze you but it's great for when you're lazy. (intheend)
Not bad. I added some roasted red peppers and black olives, and used basmati rice. Not really something I'd make again, but won't mind eating the leftovers. (AC)
caribbean rice, squash, and peas

coconut jasmine rice and edamame

couscous chickpea loaf

couscous pilaf

creole rice and red beans

fried double corn grits

green tea rice with lemon snow peas and tofu

herbed millet and pecan loaf
This dish rocks my socks.  It reminds me a little of my mom's meatloaf from my childhood (I eat it with a little organic ketchup on top) but better, since mom's meat loaf could have used some help... plus no meat!  I am making this loaf for my entree for Thanksgiving this year. (katequeenofsprouts)
Influenced by the rave review I thought I'd give it a try as I had all the ingredients on hand but for the pecans which I bought (they are expensive). I failed because it crumbled after cooking. It held together until I sliced it and tried to put it on the plate and it was a crumbled mess.  I'm not sure where I went wrong except that I blindly followed the instructions to cook the millet from the package instructions. Her instructions call for more broth and a longer cooking time. Perhaps this makes a difference in the millet which helps it bind together.   Or perhaps I didn't pack it tightly enough, but this wasn't in the instructions and I thought I patted it down pretty good.  This is my first "loaf" and I'm disappointed.  That said the taste was pretty good, not dry at all, but nothing to rave about and I will not be making it again. (tweety)
italian rice with seitan and mushrooms
I used two links of Field Roast Italian Sausage since I had them around. It was a little dry when I mixed everything together so I added a splash of olive oil which really helped. This dish was fast to make and was really good. (intheend)
a good hearty dish but not too exciting. I used tofurkey kielbasa instead of seitan, wild rice/ brown rice for the rice, and extra red pepper flakes. I cut back a little on the fennel and it was still pretty strong. I won't make this again. (thirteenblackbirds)
Delicious!  I was going to make seitan but accidentally found in my freezer some tofurkey sausages and used that instead and it was great.  The overpowering tastes are the mushrooms and the sausage...there's a little bit of basil and fennel, but the sausage was so good it was far from bland.  Loved this. (tweety)
italian truck stop artichoke risotto

kasha with roasted sweet potatoes and peas

mexican green rice and beans
I used 2 serranos that were seeded and this was way too hot for my family. Next time I would just use one or maybe none at all. It was also watery but I didn't mind. (intheend)
millet and amaranth loaf

millet, chard, and white bean casserole

polenta with spicy tomato ragu

quinoa and chickpea pilaf with orange and pistachios

quinoa and mixed vegetable saute

quinoa and summer squash pilaf

roasted winter squash risotto
Excellent!! I made this recipe several times for non-vegans and they really liked it and asked me for the recipe! (gathdurwin)
savory amaranth patties
Seriously delicious!  This came together real easily and help up nicely for the most part.   I love the nutty taste of walnuts combined with the amaranth, olive oil and veggies.  The "seedy" texture was a bit weird though, but texture isn't all that important to me if it tastes good. This might very well be one of about only three veggie burger successes I've had over the years.  Yum! (tweety)
savory beans and rice

spanish rice and beans
Love this dish! It has so much flavor. This is one of my all-time fave beans and rice dishes (intheend)
I added some veggies to this, and used Rotel + fresh tomatoes. It's ok, but kinda meh. Not something I'd make again. (AC)
vegetable fried rice

wild rice and millet croquettes

Tofu and Tempeh
baked jambalaya casserole

barbecued tempeh

cajun style tofu
Very good.  I found it lazy of the writer to include "Cajun seasoning" but not include an optional recipe to create one's own.  Other than curry powder and garam marsala I don't buy prepared seasonings.  I used the cajun spices from Vegan With A Vegence's cajun fries and this dish was good.  I cubed the tofu rather than use slices.  I did not have green  pepper and left it out although it would have been more Cajun with it.  Her addition of soy sauce was interesting and good.  (tweety)
chipotle painted baked tofu
So simple and so good.  It's merely soy sauce blended with chipotle peppers in adobo sauce.  I plan on making sandwiches with some kind of seasoned mayo. (tweety)
country fried tofu with golden gravy
Not too bad but the tofu was a bit bland.  I didn't dislike it but it is not something I would make again.  (biodancer)
creole tempeh
Very good.  What makes it good is the creole seasoning.  She offers no recipe for creole seasoning which is lazy and I've criticized cooks for that before, however, I did have some on hand that I use for quick easy "no time to cook" meals.  I ignored her tempeh cooking instructions since I was in the process of steaming the tempeh for another recipe and switched mid-cooking.  My tempeh brand tends to fall apart after steamed so I didn't bread and fry them, but rather used them as is and stirred it into the dish.  (tweety)
crispy tofu with sizzling caper sauce
Fabulous! My favorite recipe in this cookbook. It's soooo good! Don't wait! Try it! (gathdurwin)
Good but borderline meh.  I love capers which is the overpowering taste, so this keeps it from getting a "meh" rating.  The lemon only adds to the tartness, which I don't mind.  I figured it was going to be high fat and it is with olive oil and margarine so I won't complain about that.   (tweety)
double sesame tofu with tahini sauce

ginger peanut tempeh

ginger tofu with citrus hoisin sauce
Just good, not meh but good.  I loved the citrus taste and that is used orange, lime and lemon juices.  I only had about half the hoison sauce called for, but I would have cut back anyway.  Hoison sauce's first ingredient is sugar, so I  1/3 of a cup is way too sweet and you know how I feel about her sweet tooth. (tweety)
grilled tofu with tamarind glaze
Pretty good, tastes like barbeque sauce with a twist.  It was too sweet for my tastes, it called for one tbs of sugar and two tbs of agave.  Next time I'm going to cut way back on that and up the heat with extra cayenne.  I skipped the two-hour marinade time because I didn't plan for that but don't think it made that much of a difference.   I broiled instead of grilled.  Considering the tofu was to be glazed, there was an awful large amount of sauce which I just poured over the tofu and rice I ate it with.  (tweety)
This was so flavorful and was a memorable meal. It made a lot of sauce too (which is always a plus for me). (intheend)
indonesian tempeh in coconut gravy

ka pow tofu

my kinda meat loaf
very, very meh. It looked slightly promising after it was baked, but the flavor is very lacking, and it was not done throughout. It might be ok with tons of flavor added, and baked longer, but I'm not making it again. The top was done and crispy way before everything else. Blah. (AC)
we made this recipe last night. had to go get some fresh parsley (we always have a ton of the stuff when we can't think of what to use it for and none when we actually need it). anyway, our loaf turned out supergood! we made it with the tahini and an extra stripe of ketchup on top (old-school!), and probably a bit of extra parsley because measuring parsley is a hassle. it cooked up completely. we were worried that it would taste oat-y since 3/4 cup of oats seemed like a lot. on it's own the flavor is light, but with the gravy (for nora) or ketchup (for nick) it was really good!our .02: make the loaf in a glass loaf pan (the tin-types seem to make mushy loaves). it's worth it to hold out for fresh parsley. definitely make the gravy to go with. (nickandnora)
just ok.  It tasted a lot like a seitan loaf rather than a 'meat' loaf.  I like Robin's "meat-free meatloaf" from The Vegetarian Meat and Potatoes Cookbook much better.  Only it is so much more complicated to make.  I would make this again but if I had company I would go with the "meat-free meatloaf" instead. (biodancer)
really good texture.  I forgot the soy sauce so it was a little dry, but that is my fault,  The best texture I have found in a "meatloaf" type recipe. (lubi)
I really love the texture of this loaf. I will make it again for sure. Maybe for Christmas! (gathdurwin)
orange bourbon tempeh

orange glazed tofu and asparagus
The taste of orange is very low. It's a great shame. (gathdurwin)
pineapple glazed tempeh and sweet potatoes

sicilian style tofu
Fantasic....I couldn't go wrong with this recipe because it's all my favorite stuff, garlic, tomatoes, tofu, olives...and they all go well together with white wine simmered in. I diced the tofu instead of slicing it and skipped the "keep them warm in a heated oven" part and just added the cubes in at the end and heated them up.   I did use the optional fresh basil at the very end.  (tweety)
southern succotash stew

soy glazed tofu
this recipe is so simple you would think you could figure it out for yourself, but you don't have to because robin robertson already has. we liked it baked. we'll try it grilled on a grill pan, too. an easy way to take tofu from basic to excellent in no time flat. (nickandnora)
soy tan dream cutlets
loved them (nickandnora)
spice island tofu
My partner raved about how good this was. The only complaint was that there isn't enough sauce so double it if you're a saucy person. I did try a bite of this and was impressed as well but then again, anything with pineapple usually wins me over. (intheend)
This was fantastic.  Great mix of spices.  I cubed the tofu instead of cutting them in strips.  I made a mistake and started frying the peppers and onions when I meant to fry the tofu, so I just put the tofu in with the peppers and cooked everything together.  This caused the corn starch to come off the tofu and thicken the sauce, but it was still fantastic. I wasn't wild about having the pineapple in it.  I guess I don't like cooked pineapple.  I think it would have been better with out it, but that's just me. It called for 1/4 teaspoon of light brown sugar which I left out just to be beligerant.  (Tweety)
tempeh and sweet potato shepherd's pie

tempeh and vegetable stir fry
Excellent.  Just the right combination of Asian incredients to make it yummy.  I used fresh hot red chilis instead of crushed red pepper. (tweety)
tempeh cacciatore

tempeh with lemon and capers

tempeh with maple, mustard, and balsamic glaze
I used tofu instead of tempeh. The recipe is fast and useful, but the taste is just ok. (gathdurwin)
very nice dish, but slightly bland, IMHO. I didn't get as much caramelization on the tempeh as I would have liked. However, I started dipping my pieces in some spicy brown mustard, and it became super-delish. Very good with the Arugula and Apple Salad with Creamy Mustard Dressing. (lebkuchen)
tempeh with potatoes and cabbage

tempting tempeh chili

teriyaki tempeh (TYPO: + 1 tbsp sugar)

thai phoon stir fry
Made this for dinner and it was fast to put together. I really enjoyed it but it needed more salt so next time I'd add another tbsp of soy sauce or you could just sprinkle some more on. Make sure you add the chopped peanuts too! It's great for a variance of texture. (intheend)
Excellent! I served it over rice instead of noodles.  Everything blends together well into a great taste...spinach, cilantro, coconut milk, peanut butter, mushrooms, and stuff.....I omitted the sugar she calls for because it also has mirin which is sweet enough (I know the Thai's love sugar), and I used a tablespoon of sambal oelek instead of 1 tsp of chili sauce.  (tweety)
tofu and edamame stew
I really liked the idea of this because I love edamame, and it's kind of different.  I like the idea of having lots of green vegetables together. It's a nice looking stew.  I didn't have zucchini but everything else was the same.  The flavors work well together, and it has a nice traditional/homey taste to it, with the peas, potatoes, celery, and sage.  I think the tofu is an interesting addition but it works well enough. Not bad.  Mine was quite thick and I added some extra water at some point.  I think I overcooked it slightly and would have like to leave the veggies and edamame a little more crisp.  But it's good.  I love things with sage in them. (kmk)
tofu pizzaiola
This was very tasty but I wouldn't drain the tomatoes next time. I like a lot of sauce on everything and this was a tad too dry for me. With that change, this will be a repeat! (intheend)
tofu stuffed with watercress and tomatoes

tofu with lemongrass and snow peas
Very good.  I used jarred lemon grass so the flavor was hard to detect, but still was a nice easy stir fry, and I'm nuts for Asian style tofu.  I used a jalapeno instead of crushed red pepper.  I didn't add any extra sugar as I used mirin which is sweet enough. (tweety)
I grew to like this as leftovers because I put in too much red pepper flakes (1 tsp). The heat mellowed as leftovers, so then it was perfect! I also increased the veggies: I kept 300g snowpeas, but added 300g broccolini and 2 red bell peppers. As such I increased the soy sauce and mirin to compensate for the added bulk. Yum! (blinknoodle)
tofu with pistachio pomegranate sauce
meh......the pistachio nuts were real good and went very well with the sauce.  The tofu, not so much.  It was too sweet.  I've always been wary of Ms. Robertson's sweet tooth and usually don't add the sugar or cut back on what she calls for in so many of her recipes,  but didn't this time and I wished I'd followed my instinct.   This calls for a tablespoon of brown sugar, which I thought was needed to thicken the sauce and I thought it would be balanced by the tartness of the pom juice and balsamic,  it was just too sweet to eat with tofu.  My sauce virtually disappeared and I needed to add a little more pom juice, but I probably cooked it on too high a temp.  (tweety)
Seitan
almost one dish thanksgiving dinner

basic simmered seitan
I was really afraid this would not turn out well for several reasons. 1. I had to halve the recipe 2. I noticed after about 20 minutes that my seitan had been boiling pretty fiercely, and did not want to come down to as simmer. Nevertheless, it's fantastic! Very simple, but good seitan. I used broth for the simmer liquid, not just water. Even after making a half recipe, I still formed 4 pieces, but flattened them out a bit cutlet style. This is a very chickeny seitan (flavor, texture, appearance..). It's only slightly spongy on the outer edges, but not enough to be bothersome. I stirfried it for a few minutes before adding it to peanut butter noodles. I would make this again. (AC)
What a great idea to mix up seitan in the food processor! Duh, why have I not done this?! I kneaded the gluten for a few minutes, cut it into four steaks and let them sit for about 5 minutes, then gave the steaks a few kneads to make them nice and smooth. I doubled the recipe (Did it twice in the food processor) and threw the steaks in my crockpot on high for about 5 hours. Very easy this way! (amymylove)
fajitas without borders

grilled seitan and vegetable kebobs

pan seared seitan with artichokes and olives

rustic cottage pie

seitan and broccoli shiitake stir fry

seitan and chickpea stew

seitan and potato torta

seitan and scalloped potatoes casserole
Had an awesome down-home flavor going on. Make sure you serve it with some homemade biscuits. (intheend)
seitan brochettes with peaches and herbs

seitan en croute
Holy smokes this was amazing! First time ever using puff pastry and it was a huge success. Everyone gobbled these up for Thanksgiving, even 3 omni boys, 2 of which never want anything to do with eating anything vegan. I am making them again this weekend they are THAT GOOD! I did cook them a few extra minutes in the oven and I made the stuffing and seitan in advance. (amymylove)
YOU GUYS GOTTA TRY this!!! I just made it again today OMFG... I like a triple batch so I can bring some to my veggie homie. (amymylove)
seitan milanese with panko and lemon

seitan noodle casserole

seitan piccata

seitan pot roast

seitan with ancho chipotle sauce

seitan with dried plums, olives, and capers

seitan with green apple relish

seitan with spinach and sun dried tomatoes

sesame crusted seitan

stuffed baked seitan roast
This is awesome!! Definitely something to make for Thanksgiving. I used vegetable broth in the seitan and for the bread cube stuffing. Super flavorful and it's actually painless to make. I used a cookie sheet with two  of my cast iron pans on top to flatten the seitan after rolling it out and it worked great. (intheend)
three seed seitan

Desserts
Cookies, Brownies, and Little Bites
agave baklava
Absolutely amazing!!! You have to make this recipe now! So good! So fantastic! My guests ate it in 5 minutes! I used agave syrup and maple syrup instead of just agave syrup. (gathdurwin)
This kicked ass just like everyone else has said. Go out of your way to pick up some phyllo for it. (intheend)
almond shortbread cookies
I made these for babysgotsauce's gift exchange.  Tasted more like regular cookies, but they were really good. (lubi)
apricot walnut balls

better pecan bars

chai spice cookies
I loved these cookies!! At first I was kind of weirded out by using 1 1/2 tsp of ground fennel and was debating as to whether I should include it. Well I did and it totally blended in. These cookies are perfectly spiced and sweetened- I also like them cause they aren't overly crispy. (intheend)
chocolate almond bars

chocolate almond butter truffles

chocolate avocado fudge

chocolate banana fudge

chocolate chip cookies (TYPO: +1/2 cup margarine)
Good, old fashioned cookies.  (intheend)
I've had problems with the liquid amounts in her baked goods! There's only 2 tablespoons liquid in this recipe (with 2 cups flour), and that's maple syrup. The recipe as written produces dry, dry crumbs! That being said, once I added maybe 1/8-1/4 cup almond milk, the cookies are delicious. There's no mention of how much they spread, so I did flatten them just a bit, but figured they would spread with the EB. They spread very well, and are pretty much great, classic chocolate chip cookies. I did darker brown sugar (homemixed), so they are darker cookies. The texture is crunchy on the edges, but soft and goeey. Flavor is spot on. A full 2 dozen would be very small cookies. (AC)
very good (gathdurwin)
chocolate coconut brownies
I made these last night and oh my goodness, I think they have to be the most divine brownies I have ever had! The taste, texture and appearance were all spot on.  Rich, melt-in-your-mouth loveliness!The only substitution I made was using replacing the1/2 cup oil with maybe 1/8 cup oil and the rest made up with applesauce.  For me, the brownies were risen and cooked to perfection in 18 mins. (onlyme)
Very good! Chocolate + Coconut = miaaaaam! (gathdurwin)
I really liked the taste of this but the texture wasn't the greatest. It's more cake-like as opposed to dense brownies (which I so love) but nevertheless, I would make this again. (intheend)
chocolate covered peanut butter granola balls

chocolate cranberry oatmeal cookies

chocolate macadamia cheezcake truffles

chocolate peanut butter fudge
Wow this was a HUGE fail. There's no liquid at all so of course it won't mix until you add a bunch of almond milk which I did. But then it didn't solidify in the fridge so instead I'm going to use it to top a chocolate cake. It does taste awesome though. (intheend)
chocolate smoosh fudge

double chocolate brownies
Absolutely perfect. If you're looking for an amazing vegan brownie recipe, your search ends here. As my uncle said, "These aren't vegan -- they're just delicious!" (tinylightsbelow)
As I was making these, I was sure there was a typo. 1/4 cup liquid seems way to small for this recipe! I don't see anything about that typo, though. Maybe I just messed something up.. anyway, I had to add quite a bit of almond milk to make a good batter. I thought I followed the recipe exactly. That being said, they came out pretty good. Texture is really quite good (thick, but not really cakey). There's something off with the flavor, so not sure what that is. I liked them ok, but P thought they tasted pretty weird. Might have messed them up somehow, but probably won't attempt again. (AC)
ginger spice brownies

hula cookies

maple walnut oatmeal cookies

molasses spice cookies

orange scented coconut cookies
nick's sister got left out of holiday dessert planning this year, and store-bought gluten-free always disappoint her. a lot. and we've been hearing about it ever since Christmas. a lot. so we decided to make it up to her and try this recipe. now we are hearing about how she is so totally in love with these cookies. success!! this is a great recipe. we both think the cookies are really really good, too. definitely worth making (whether you are gluten-free or not). (nickandnora)
peachy thumbprint cookies

peanut butter and chocolate buckeyes

peanut butter cookies
Followed recipe exactly.  3 TBSP of water was not enough.  Was a crumbly mess so I added more water to make it all stick.  Let it chill as indicated.  Then I baked cookies for 30 minutes to get them brown.  First bite it tasted like flour, with a peanut butter aftertaste.   I think the flour used in this recipe is waaaaay too much.  I'll try another pb cookie  recipe next time. (eastcoastlass)
pineapple squares

pine nut cookies

sesame cookies

vanilla walnut cookies

vegan white chocolate

Cakes and Cheesecakes
apple lover's cake

banana walnut cake

chocolate rum coffee cake
This came out really dry and disappointing.  I followed all the directions.  Perhaps I overbaked it?  I baked it for 45 minutes as per the directions.  After it cooled it got really hard on the outside.  I made a chocolate coffee sauce to pour on top in hopes that it would soften it a bit.  I think I'll stick with the mocha version of the basic chocolate cake in VCTOTW. (biodancer)
chocolate swirl tofu cheezcake

crazy for carrot cake

giant peanut butter chocolate chip cookie cake
I was so excited about this because I had made some Vanilla ice cream to go with it and while the taste was good, this was VERY dry. It also made a ton so I ended up throwing a lot of it out. Maybe a little more milk would help or maybe some oil? I'm not sure but I don't care enough to try this again just for experimentation. (intheend)
hot banana ice cream cake

lemon lime teasecake

magical mystery chocolate cake
this was good, a little weird though.  I'm not sure I'd make it again, but it satisfied my chocolate cake craving at the time. (erinmonster)
no bake avocado cheezcake

not so plain vanilla cheezcake

orange coconut cake
Just got done eating a slice of this and it is awesome! The frosting pooled so I added some more powdered sugar to thicken it up. I also used the orange extract in the frosting. This is a cake that totally goes well with a cup of coffee. (intheend)
pomegranate cheezcake with glazed pecans

pumpkin cheezcake with cranberry drizzle

sour cream coffee cake

spice cake with mango and lime
I love mango but I didn't like this at all. I guess I just don't like how mango tastes when baked in something. (intheend)
spicy chocolate cake with dark chocolate glaze

three flavor ice cream cake

triple coconut cheezcake

vegan chocolate mousse cake

vegan pound cake

white cupcakes with variations
easy and delcious! (lubi)
coconut

lemon

spice

Pies, Tarts, Crisps, and Cobblers
apple and pear cobbler
I used all apples, and because my apples were a sweet variety, I used less sugar. I still found it a bit too sweet for my liking and wished I had cut the sugar in half as I usually do. Robin calls for Granny Smith apples in that recipe, so had I used those, it probably would have been fine. Picky teenage daughter scarfed down three helpings. (vgnwitch)
apple tart with walnut crust

banana mango pie

banana pecan strudel
This was the best banana dessert I've ever made. It only has a few ingredients but they come together beautifully. Everyone who tried this was in love with it. Make sure you add the optional rum! This is what pulls it together. (intheend)
blueberry peach crisp

cashew banana cream pie
Disgustingly good. I'm so glad to find a vegan version that kicks some ass. I used 1 1/2 tsp agar powder, the optional coconut extract, and some Mimicreme HealthyTop. (intheend)
chocolate mint espresso pie

chocolate no bake silk pie

ginger pear tart with cranberries and walnuts

mom's apple pie with cranberries

no bake fresh fruit pie

peach crumb pie

peanut butter ice cream pie

pear crumble

pecan pie

pumpkin pie with a hint of rum

quick apple crisp
I cut the sweetener in half in the filling and only used 2 tablespoons sugar in the crisp topping. Robin uses 2/3 cup. I am wondering if she still has her own teeth! LOL (vgnwitch)
strawberry cloud pie

sweet potato pie

two berry cobbler

white chocolate hazelnut pie

Puddings and Parfaits
avocado raspberry parfaits

baked chocolate pudding
Amazing! The first time I made this, I baked it as instructed, and it tasted like brownies and chocolate pudding had a delicious, vegan baby. The second time, I just made the pudding and gobbled it all up. (tinylightsbelow)
This dessert is in the Puddings and Parfaits section, but they aren't really puddings, they are individual chocolate cakes. Not that there's anything wrong with that, just don't expect 'pudding' or you will be disappointed. As I usually always do with dessert recipes, I cut the sugar in half, and the cakes were perfectly sweet. For my taste, the full amount of sugar would have been too much. I think these would be terrific using coffee to make little mocha cakes. These would also be cute for a dinner party, turned out onto dessert plates with a scoop of vegan ice cream and a drizzle of caramel. (vgnwitch)
banana orzo pudding
This was okay.  It was good hot, but as it cooled, it got thicker, but never too pudding-y.  It was more of a mash than the texture of a pudding. (katequeenofsprouts)
cashew chocolate pudding

chocolate and walnut farfalle

chocolate banana pudding

chocolate bread pudding with rum sauce

coconut pistachio rice pudding
Yes please! So freaking yum. Don't be afraid of the cardmom in it- it's just enough to give it a little flavor. (intheend)
forbidden black rice pudding
Amazing!!! It's my favorite pudding recipe. With the coconut milk, it's a delight! (gathdurwin)
fresh cherry vanilla bread pudding

indian pudding

maple baked rice pudding with dried cranberries

paradise pudding

pumpkin cranberry bread pudding

strawberry parfaits with cashew creme

sunset fruit pudding

sweet vermicelli pudding

vegan tiramisu

Fruit Desserts
asian flavors fruit bowl

baked bananas with a twist of lime

banana fritters with caramel sauce
Hell yes! These were fried up in some coconut oil. I used the caramel sauce to put on them and everyone was ranting about how good they are. (intheend)
blushing poached pears

caramelized figs in tuiles

cherry clafoutis

fresh fruit sushi

granola stuffed baked apples

grilled orange and strawberry skewers

lime macerated mangoes

nellie's peachy melba

pear gratin with cranberries and pecans

pecan and date stuffed roasted pears
delicious. (thirteenblackbirds)
pineapple couscous timbales with blueberry sauce

rum sauteed pineapple and bananas with toasted coconut and pecans

strawberry kanten

suspended peach kanten

suzette inspired ice cream crepes

sweet polenta with grilled pineapple and strawberry sauce

vegan dessert crepes

Nice Creams, Sorbets, and Granitas
cherry vanilla nice cream

chocolate nice cream

coffee nice cream

cranberry sorbet

ginger coconut nice cream

mocha sorbet

orange granita

strawberry sorbet

Dessert Sauces and Frostings
blueberry sauce

buttercream frosting

caramel sauce
This doesn't thicken up very well but it tastes delish. (intheend)
cashew creme
Didn't like this at all. It had too heavy of a maple flavor for me. (intheend)
chocolate fudge frosting

chocolate peanut butter frosting

chocolate sauce

cream cheese frosting
Cream cheese frosting - Tastes like other ones I've made so that's cool. (intheend)
fresh strawberry topping

fudgy chocolate sauce

grand marnier sauce

lemon cashew creme

pineapple apricot sauce

strawberry mango sauce

summer fruit sauce

warm walnut sauce

winter fruit sauce

vegan chocolate ganache

vegan whipped cream
Made this to go on top of ice cream and was very pleased with the taste and texture. (intheend)

Sauces, Relishes, and Condiments
Brown Sauces
basic brown sauce
I was hesitant to use the wine in this recipe since a few family members aren't big fans but I decided to go for it and no one complained, in fact, everyone ended up liking it. (intheend)
this was delicious and i didn't even have the celery.  i will definitely make this again and am looking forward to it with the celery. (thirteenblackbirds)
bordelaise sauce

golden mushroom gravy

madeira sauce
Very awesome served along with the Seitan en Croute and some mashed potatoes. I had to double the amount of cornstarch slurry to get it to thicken to my liking. (amymylove)
mushroom sauce
Delicious. I ate it over couscous. (gathdurwin)
I've made this 3 times now and it still rocks. (intheend)
Tomato Based Sauces
barbecue sauce

chunky fresh tomato sauce
Bland. (gathdurwin)
fresh tomato sauce

ranchero sauce

roasted tomato red chile sauce

roasted yellow tomato and pepper coulis

Other Savory Sauces
bearnaze sauce

creamy cashew sauce
This is a good base, with good proportions. I didn't have all the ingredients for the fettuccine with cashew cream sauce, or I might not have added more flavors to the sauce itself. I ended up adding 1 head roasted garlic, 1/2 lemon, and some paprika. I mixed it up with some penne, broccoli, peas, and spinach, and baked it with breadcrumbs. Very tasty. I love cashew cream sauces. (AC)
Made it to go over some stir fried veggies and whole wheat pasta - DELISH!  I used my vitamix so the sauce was smooth and not grainy, great flavor! (stacydan)
hollandaze sauce (Typo: #2 "add to the cashew mixture")
i blended all but the margarine in my vitamix. i've never had hollandaise before, but this had an interesting consistency - very thick and "eggy," unlike anything else i've made.  I had to keep adding water as it was heating with the margarine on the stove to thin it out. I didn't care much for the flavor of the end product- basically just mustard+ lemon (thirteenblackbirds)
Mornay style cheeze sauce
Very tasty.  Mine came out very thin.  So thin I added an extra tbls of corn starch right before I was about to use it and heated it up again.  I used a powdered veggie base for the broth and almond milk.  (tweety)
lemon basil sauce

miso tahini sauce

vegan white sauce
This is rich and the subtle nutmeg taste won me over. The only thing was I felt this was too watery so I thickened it up. I'm not sure if bechamel's are supposed to be thin, the only other one I made was from 500 vegan recipes and that was thick so I turned this into more of a gravy. (intheend)
watercress sauce

No Cook Sauces
apricot and chile dipping sauce

chipotle aioli

coconut peanut sauce

ginger soy dipping sauce
Very good.  This is a pretty basic recipe of soy sauce, ginger, green onion, rice vinegar and the addition of 1/4 cup of orange juice.  This added a flavor I liked.  I added a little sambal olek for heat.  I used it as a dipping sauce for pot stickers and decided to use the leftovers to marinate tofu and create a stir fry.  It was excellent this way too, kind of had a Filipino taste to it since they like to use vinegar and soy sauce in stir fry. (tweety)
harissa sauce

mango ponzu dipping sauce

maple mustard sauce

nothin' fishy nam pla

piquant green olive sauce

remoulade sauce

sesame scallion dipping sauce

spicy mango sauce

tahini lemon sauce
This is ok. It's nice to round out the falafel, but nothing amazing. I used cilantro for parsley. (AC)
tamarind sauce

thai peanut sauce

vegan aioli

vegan worcestershire sauce

Chutneys
dried fruit chutney

fresh cranberry chutney

fresh mint and coconut chutney

ginger peach chutney

green tomato chutney

mango chutney

pear and apple chutney

Pestos
basil pistou

black olive and walnut pesto

fresh and sun dried tomato pesto

parsley and sunflower pesto

pesto presto

spinach and almond pesto

Salsas
chipotle tomato salsa

fresh tomato salsa

pineapple papaya salsa
Delish!  I let it sit a couple of hours before eating and the combination of ingredients was very tasty....sweet, tangy and a spicy...I used jalapeno instead of red chili but didn't over do it.  (tweety)
salsa verde

spicy mango and red pepper salsa

tomatillo salsa

Condiments and Relishes
artichoke, tomato and roasted pepper relish
Delicious.  I made no changes, and everything seemed to blend together well, it also had capers, parsley, lemon juice and olive oil.  I enjoyed it on fresh German rye toast.  (tweety)
chipotle mayonnaise
Very good.  I've made chipotle mayo before and the only difference in her recipe and the other was she added a little bit of lime.  I made it because she suggested it for the savory amaranth patties and it was indeed an excellent combination. (tweety)
corn relish
Good.  Very quick relish to put together...red onions, red pepper, corn, cilantro and lime.  Pretty basic. (tweety)
cucumber raita

fresh tomato ketchup

ginger papaya relish

indonesian chile sauce

mustard chive mayonnaise

pineapple lime relish

red onion and apple relish
I made this recipe for the Some-Kinda-Nut Burgers and it was incredible! I used yellow onions instead of red but it was nevertheless very good! (gathdurwin)
red pepper, mango, and avocado relish
This was very very very good.  I cobbled half of it up right after I made it without serving it with anything.  I followed the recipe exactly and it all came together into a great relish.  I like that she used fresh ginger in this which added a twist to the usual. (tweety)
spiced tomato and peach relish
Fantastic.  This is a cooked relish that has the perfect combo of sweet and spice with tomatoes, onions, peaches, and raisins along with a touch to crushed red pepper.  I added a little salt because tomatoes need salt to satisfy my tastes.  It was so good I ate it all alone as an appetizer while I was cooking the rest of dinner instead of being able to save it for dinner. (tweety)
tofu sour cream

triple cranberry relish
Good. This recipe uses cranberry juice, fresh and dried sweetened cranberries.  Very sweet and tart.  I was wondering if using pure unsweetened cranberry juice would make it too tart, but the sweetness of the cranberries and the whopping 2/3 cup of sugar made it plenty sweet.  Very easy and traditional, no drama way of eating cranberries. (tweety)
This was decent, very easy to make, and i did the whole shebang with the hollowed out orange peel... Cranberry was never something served for the holidays so I didn't really find it to be something I would bother making again. (amymylove)
vegan mayonnaise
Gross. I was in a bind and really needed mayo so I tried this recipe and hated it but luckily it didn't ruin my macaroni salad. It has a heavy mustard taste. (intheend)
wasabi mayonnaise

Marinades and Rubs
garlic herb marinade

ginger soy marinade

indian spice rub

lemon pepper marinade

tamari dijon marinade

teriyaki marinade

pungent pineapple marinade

southwester spice rub

Menus
appetizer buffet

autumn

brunch buffet

busy night

casual company dinner

children's party

chinese

christmas dinner

dessert buffet

dinner buffet

family style dinner

father's day

feed a crowd

french

game night

greek

indian

italian

japanese

kids' favorites

mexican

middle eastern mezze

moroccan

mother's day

picnic al fresco

special occasion dinner

springtime

summer

thai

thanksgiving dinner

vietnamese

winter

tortilla chips
-I actually made chips like this the night before I looked at the recipe (coincidentally), but I made them again today following the recipe. Love them like this! So easy, and healthier. The texture is good.

back to basics hummus
-I usually make my own hummus recipe/method, but wanted to try this one. It's good! I forgot to add the oil, but it's not really necessary. It's a bit thicker than my normal, but it's a nice change. I did add a splash of soy sauce, and the necessary cumin. A good, basic hummus. I used the 4 cloves of garlic.