This recipe was delicious and very flavorful! I made a few modifications, which all worked very well. First, I used Rancho Gordo's Christmas Lima beans because I was unable to find any large white beans. I also increased the amount of kale to 1.5 cups and decreased the amount of cheese (I used feta) to 2/3 cup. Instead of topping with breadcrumbs, I topped the casserole with 3/4 cup of finely chopped walnuts prior to baking. Mine baked for 25 minutes and was perfectly done. The cilantro pesto is a delicious complement to the beans! I will definitely be making this dish again.

Very tasty, relatively simple, and it makes about 4 quarts of soup. The recipes calls for 10 cups of stock. I used five cups of stock and 5 cups of water. I made the soup a day ahead. When I reheated it, I threw in some shredded kale leaves. To serve, I topped it with a fried egg and grated Parmesan cheese. Delicious!

I used dried Rancho Gordo borlotti beans and just cooked them in gently boiling water with a bay leaf for about 25 minutes before adding them in with the rest of the ingredients. I browned the squash on the stove top and cooked everything in my slow cooker for 4 hours on low. It turned out just as expected. The dish is pretty heavy, so this recipe definitely makes 6 hearty servings.

I am really enjoying this unusual sauce. I initially used it to simmer mushrooms, spinach and tofu and tossed everything with cooked soba noodles. I loved all of the flavors together, but I thought that the sauce needed an additional kick. Perhaps adding another jalapeno would help. I plan to use the sauce again to simmer mushrooms, kale, and chickpeas. Heidi recommended using full fat coconut milk, but all I could find was reduced fat. I imagine that using the full fat milk would make for an improved, creamier sauce. I will be trying this recipe again.

This is a nice alternative to oatmeal for breakfast. I used almond milk in place of the 1% milk, and it came out fine. The end result was much drier than I anticipated, so if you like your warm breakfast cereal more like porridge, you may want to increase the cooking milk and/or water.

This is a very simple recipe, and much of the flavor depends on the Thai red curry paste that you use. Be sure to find a paste that adds enough flavor, otherwise this soup will be disappointing. I found it strange to roast the pumpkins skin side down. They might roast better skin side up. I served this with kale sauteed with garlic and sesame to add some additional flavor. I probably will not make this recipe again.

This recipe is delicious! The pomegranate molasses really adds a special flavor, transforming some very basic ingredients into a delicious dish. I used one 28-oz. can of plum tomatoes instead of the fresh with very good results.

This salad was very good. I included a Meyer lemon in place of the the lemon juice, as the variation suggests.

This is a nice accompaniment to many of the dishes in this cookbook. I used small Persian cucumbers, and I salted and let them drain over night.

This is a nice make-ahead side dish. The combination of the vinegar, dried mint, and garlic adds a nice kick to the zucchini.

I made this puree using the Lebanese variation listed at the bottom of the recipe--adding in pomegranate molasses, chopped garlic, and parsley. Delicious!

I really like the spice in this drink from the ginger and the cayenne. The recipe calls for 1/4 apple plus 1/2 cup of fresh apple juice. I didn't want to bother juicing an apple, so I just used a whole apple in place of these two ingredients. This made the drink too thick.

This would be good if served very cold. I would add some ice to the blender.

This juice was very good with kale substituted for the romaine.

Simple dish with complex flavors. Delicious!

A massaged kale salad with a lot of crunch and a zesty dressing. I made a few modifications to the recipe, and it turned out delicious! I omitted the avocado and pomegranate seeds and include some cucumber cut into thin matchsticks instead. I substituted cotija cheese for the feta cheese and used agave nectar in place of the honey in the dressing. This is one of the best kale salads I have made.

This soup is very rich and flavorful. Be sure to use a red curry paste that you really like, as the flavor of the red curry is very prominent. The combination of roasted cauliflower and coconut milk is rich and velvety. In addition to the reserved roasted coconut, I also topped the soup with sliced scallions and basil and some baked tofu.

This recipe is decadent, but very delicious! I used brown rice spaghetti, and it worked wonderfully. I will certainly make this one again.

This is an interesting pasta dish. The sauce is more or less a thick butternut squash soup. I served it over brown rice spaghetti. I think that a wider noodle, such as linguine or fettuchini would be better.

Seriously. The. Very. Best. Brownies. So good with the perfect texture. I used Cup4Cup gluten free flour with great results. The added step of browning the butter really makes a difference and is worth the extra time. All in all, a very simple recipe that you mix together in one pot. I will definitely make these again!

This is an excellent recipe for a create take on pizza. I increased the crust ingredients by 50% to bake the pizza in my 12" cast iron pan. The flavors of the squash, olives, feta, and sundried tomatoes all come together really well. I will definitely make this one again.

Another delicious recipe from Cookie+Kate. I made the recipe exactly as indicated, adding in one cup of chopped zucchini. This would also be delicious with the addition of tofu and cashews or peanuts.

I made a version of this cake for Rosh Hashanah. Instead of fresh raspberries, I used dried mission figs. The cake was very tasty, and the orange-honey glaze gives it a nice moist texture. I took my cake out of the oven after 45 minutes, and it was very done. I used a regular cake pan, not a spring-form pan, and lined the bottom with buttered parchment paper. Next time, I will start checking the cake for doneness at 35 minutes.

This is a quick recipe for fall-flavored cookies. I used Cup4Cup gluten-free flour, and coconut oil to make these both dairy- and gluten-free. They tasted great right out of the oven.

Great dish to serve for brunch with a crowd because you can cook a number of eggs at once. I doubled the recipe and omitted the garlic. Next time, I would cut the oil in half as the tomatoes ended up a bit soupy. I also added in a handful of sundried tomatoes that brought out a nice depth of flavor.

This is very delicious. Follow the recipe exactly.

This is an excellent recipe to make in advance and eat for lunch during the week. It reheats very well. I made the sauce using cashew butter instead of peanut butter, and it was delicious. I recommend doubling the sauce so that you can eat it on other vegetables or rice noodles once the roasted sweet potatoes and red peppers are gone.

Delicious. I substituted tofu for the eggs, and it was great.

I stored the components of this salad separately and then took them to work for lunches for a week. The sauce is very tasty!

The lemon flavor of this risotto is very nice and light. I increased the recipe, and it came out a little mushy. If I make it again, I will make it as specified.

This is a quick, easy side dish. I made this without the kale and cut the oil in half. I will make this again.

This is a delicious lentil stew. The combination of ginger, turmeric, coriander seeds, and jalapeno create a very flavorful stew. Don't skimp on the yogurt, cilantro, and avocado garnishes.

The dressing and the crispy tempeh elevate a standard massaged kale salad. The notes of lemon and lime in the dressing are fantastic.

This is a great winter recipe. I used sweet potatoes in place of squash and loved the results. I will make this again.

This is a very tasty winter soup recipe. It comes together very quickly, so it is great for a weeknight dinner. Definitely serve it drizzled with maple syrup, as suggested in the recipe.

This dish lacked flavor and punch. We added some hot sauce when we served it, and that helped a little bit. If I were to make this recipe again, I would increase the ginger to at least a tablespoon and perhaps also increase the garlic.

This stew was really good, and relatively simple. To save time, or to make in the winter, I would substitute a 28 oz. can of plum tomatoes for the ripe tomatoes for which the recipe calls. The pesto is key and really brings all of the flavors together.

I made a few modifications to this recipe. In addition to the onion and chile, I also include a shallot and five cloves of garlic. In addition to the cinnamon and star anise, I also included a few cloves. Before putting the vegetables and aromatics in the slow cooker, I heated them in a dry pot on the stove to char them a bit. Next time, I might try roasting them.

For the broth, I used nine cups of water and five heaping teaspoons of Better than Bouillon vegetable base. I found that the broth was a bit strong, and next time I'd cut back on the bouillon even more.

Instead of seitan, I used baked tofu. I also did not add the hoisin, miso, or lime to the entire pot of broth. Instead, we individually seasoned our bowls of soup with lime, hoisin, and sriracha. I also served mint leaves in place of cilantro as a garnish.

This soup was easy and delicious. I will definitely make it again.

This is a simple recipe for applesauce. The outcomes will really depend on how flavorful the apples are that you use. Simple and easy to double.

My husband makes this every year on New Year's Day. It comes together very quickly, and then it simmers all day in the slow cooker. We've used both the Smart vegetarian sausage in a tube as well as chopped up vegetarian sausage links. This recipe makes enough for at least 6 main course servings.

A very simple corn chowder recipe. Very flavorful. I served with chopped cilantro. It would also be good served over rice with a spoonful of sour cream or plain yogurt.

This was a huge success!!! I increased the onions, carrots, and sauce ingredients by 50% because I cooked it in a 6 quart slow cooker. I also increased the green peas to 1 cup, added 8 ounces of quartered cremini mushrooms, and 1.5 cups of Quorn chik'n tenders. I cooked the filling in the slow cooker for 5 hours on low. Then I transferred it to a casserole dish, added the biscuit topping and cooked it in the oven at 375 degrees for 30 minutes. It was perfect! I will certainly make this recipe again.

This is another good potpie recipe from this cookbook. I cooked the filling in my slow cooker, as indicated in the recipe. I added an additional can of black beans and some frozen Quorn nuggets to increase the amount of filling for a 6-quart slow cooker. When I was ready to serve it, transferred half of the filling to a casserole dish and topped with the topping. I grated some cheddar cheese on top and baked the dish, uncovered for 20 minutes at 375 degrees. The filling seemed soupy before baking, but was just right with the cornbread topping.

This bread is a home run! I used sparkling water in place of the regular water. I also mixed the dough in my stand mixer with the paddle attachment for 7 minutes on relatively high speed. I let the dough rise for two hours on the counter and then overnight in the refrigerator. I had also added dill, but it was overpowered by the rye flavoring and the caraway seeds. I will definitely make this one again.

I baked this bread on parchment on a metal cookie sheet, as I don't have a baking stone. I used the steam method, and was very pleased with the crunchiness of the crust, although the loaf made from 1 pound of dough seems quite small. I halved the recipe, and let the dough rest in the refrigerator for 24 hours (as recommended) before making. I will also use this batch of dough to make a pizza crust. Overall, I'm so far very pleased with the results.

I had to scale the recipe up to fit a 9" round pan. It was very good, and tasted much lighter than I expected.

A very simple, traditional tahini sauce. It is worth the small extra bit of effort to whip this up!

This is a perfect example of when the total is greater than the sum of its parts. Fried eggplant slices paired with chopped salad, tahini sauce, and an herb/chili paste. It may seem like a lot of work, but it really isn't, and it is WORTH it. Definitely make the tahini sauce and zhoug recipes, because this condiments elevate this dish from good to great. I served this two nights in a row. The first night I fried the eggplant, as described in the recipe. The second night, I grilled the eggplant on a grill pan after lightly brushing them with sunflower oil. Both methods worked very well.

A very tasty eggplant dish. The chermoula paste is very flavorful. I did not rinse the preserved lemon peel before adding it to the paste, and I found that paste was very salty. Next time, I will rinse the lemon before chopping it. I substituted one cup of quinoa for the bulgur to make this dish gluten-free. I used Thompson raisins in place of golden raisins because I couldn't find golden raisins. I also omitted the green onions because I forgot to buy them. Even with these changes, the recipe was delicious.