| Crunchy, sour and a little bit sweet. Minimal ingredients, but kinda messy to make. (Purple fingers and shredded cabbage everywhere...) |
| Beautifully colourful crispy salad. The dressing was the best part. I've remade this dressing to go with other salads a few times. |
| Salad is really all about the dressing and this was a great dressing...and the beets didn't hurt either. Beets are underused in salads if you ask me. |
| I feel like Gazpacho should have been an easy one for a raw book...it's already raw. But this one failed for me somehow. Trying too hard? I don't know. |
| This was the first time I ever ate raw asparagus. And it was so good! A nice garlicy, nutty cheeze sauce plus crisp, fresh asparagus rolled in a little olive oil and salt. So refreshing. |
| I cut the spice back by at least half for this recipe and my face was still on fire. That's just not my idea of fun...but it could be yours? |
| I was surprised how fluffy the raw cauliflower got in the food processor. But I wasn't super crazy about the flavour. It wasn't bad, and I'm glad I tried it...I can imagine doing variations of this, but I'm happy not eating this again. |
| Good flavour but the water needs to be cut back by at least half a cup. Love the use of whole vanilla bean in these smoothies. |
| I absolutely loved the pesto. It gets extra points for using almonds instead of pine nut$! I had a bunch of Arugula from the farmers market that was on its last leg so this was a perfect fit. It made quite a bit more than I needed so I used the rest on pasta with sun dried tomatoes and it was beautiful!
Lacking a grill I broiled the vegetables like the book recommended and while this worked well I know it would have been that much more special if it had that BBQ char on it.
The only problem I had with the recipe was the agar. It called to pour the agar on top of the terrine before baking. I did this, but it stayed on the top and ended up overcooking into big lumps of gross agar. They were easy to pick off the top and the terrine turned out beautifully anyway so I think next time I would skip the agar entirely since it didn't have any trouble sticking together when I took it out and sliced it up. |
| This has four different recipes in it. They all need their own pots plus some more pots for good measure. I think there was about 4 hours of active cooking involved and many more hours (mostly for bean soaking and boiling) of waiting.
It was very good though and pretty fun to make. The seitan, the beans, the cashew cream, the braised garlic, and the purse filling could all be made in advance though to make it not a daylong adventure. Then all your doing is filling and baking the purses, making the sauce and the polenta.
For the purse filling there is a minor typo where they forget to tell you to add the beans. So don't forget! Add the beans! |
| I picked this because I think it's by far the quickest thing to make in here. It's just a simple and delicious marinade followed by 5 minutes of broiling. Yum. |
| Such a simple thing to do with your garlic, but really turns any garlicy dish up a few notches. A sprig of rosemary, a head of garlic and some olive oil plus a little oven time and you have the perfect garlic. I made these to go with the soft garlic polenta but they'd be great in anything, I'm thinking mashed potatos here. And no need to waste that beautiful rosemary garlic oil you just created. It would be so nice on salad or just cooked into whatever goes in your pan next! |
| Barely a recipe, but something every vegan needs in their cooking arsenal. Why buy gross, sweetened soy cream when you can blend up your own delicious cashew cream in a flash for super cheap! |
| The addition of fennel seeds to this sausage is what really makes me love this one. My only note on the recipe is that the cheese cloth was annoying and unnecessary. I wrapped the first sausage and left the other three to skinny dip in the braising liquid and it made no difference. |
| This has a prebaked pistachio crust. Heads up on the bake time, it's too long. I'd start checking it after about 15 minutes. The key lime filling is so freaking good I could eat it as pudding all by itself. It's topped with a white chocolate mousse, which was pretty easy to make and could be used with other desserts as well. It needs to be chilled overnight though so plan ahead. There's also a scrumptious mango drizzle to go with some fresh strawberries on the side. Very fancy schmany, a little time consuming, but not terribly difficult. A+ |
| Great recipe with lots of flavours. It calls for 2 1/4 cups of coconut milk, but a can of milk gives you a little less than 2 cups so I subbed the rest with water and it was still super creamy. I also used brown rice with this instead of white so I added another 1/4 cup of water and it took more like 35 or 40 minutes to cook.
It also says to put the chopped fresh herbs in and cook it with the rice, but the next time I make this they will go in near the end so they look a little fresher. |
| The front of this book is filled with Caribbean seasonings that are super easy and fun to make. You throw a huge list of indredients into a food processor and you put it in a jar and it's on hand for your recipes for the next year!
This sauce is very hot! I couldn't find any scotch bonnets or habenero peppers so I just subbed in the hottest peppers I could find at the store. Since I'm a wimp, this sauce turned out plenty hot enough for me, but really yummy and full of flavour. |
| This is a Caribbean twist on egg salad sandwich. The twist? Why heat of course. I got to use my freshly made Bajan Pepper Sauce in this as well as lots of minced pickles, peppers, and chiles to go in the tofu mixture. It was really delicious and easy to fiddle with to get the right amount of heat for your personal preference. |
| Some really great flavour combos here. This was my first hearts of palm experience and I really liked them. They have a nice soft texture and flavour that goes well in a scramble. I did change a couple things for this. I crumbled the tofu instead of frying it in cubes for a more "traditional" scramble. Used roasted red peppers instead of tomato, and didn't have any vegan Worcestershire sauce to add either. And it was awesome! It could have been a touch spicier, but this was my light hand's fault, not the recipe. |
| My first plantain! Plantains are not readily available here and when you do see them, they tend to be a little worse for wear. So when I saw these perfect plantains yesterday I jumped on them (not really, then they would be squished) and ran home to fry them up. So good! I paired it with my spicy tofu scramble and the sweetness goes really well with the heat from the other dish. |
| Made in three parts. The tofu cheddar, a cheesy roux, and the pasta, mix together and bake. The roux seemed super thick to me. Not sure if it was my mistake or there was too much flour listed in the recipe. Either way, it didn't matter and the pasta was awesome. A very grown up take on Mac & Cheeze with lots of Caribbean flavour. |
| This stuff is dangerous. It has a ton of rum in it, but goes down like water. Super delicious and I definitely recommend getting the bitters. |
| 50% hit 50% miss for me. The black bean patties were very bland. It seemed like they had a lot of great flavourful ingredients packed in there, but they came out tasting very beany. But, to save the day, pineapple guacamole comes out of nowhere! It was delicious and when piled 3" high on your boring bean patty it becomes an awesome meal.
One note on the flax in the burgers. This was a new thing for me, but instead of beating the water and flax to make it gooey, Walters just sits the flax in the water, by the time you're ready to add it to the patties it's turned into a gelantanous blob of awesome. I'm going to remember that one! |
| I'm all for throwing a few recipes that barely qualify as recipes into a book so newbies have somewhere to start, but if you're going to do something simple then I feel it's even more important that it be perfect. The dressing for this was way way too vinaigery for anybody to possibly like. It was easy enough to fix, it's just a dressing, but if I were a newbie I would have been really discouraged that even this simple salad I was trying to make failed so terribly. This recipe did pair strawberries with mustard vinaigrette though, something I wouldn't have done myself and which ended up being delicious. |
| From: Closet Cooking (reviewed 26th February 2012)This falls into the sandwich genius category. I made a veganized version of this with maple smoked tempeh bacon and pepperjack Daiya cheese. Tomatoes would have gone well in here too. Super decadent. |
| These are three star cookies that get bumped up to four for being sugar-free and super healthy. They're also a kitchen sink type recipe and could easily be played with to change ingredients and flavours, while still keeping the healthiness in tact. |
| This recipe has a typo in it for sure. The batter was waaaaaay to thick. These were hearty green tea muffins. I would add another half cup of milk at least if I made these again. But I probably won't since Vegan Cupcakes Take Over the World has the most perfect Green Tea Cupcake ever.
On the plus side, the flavour was still great and they're certainly not getting any complaints from the munchers, but if you're going to call something a cupcake, it's got to be melt in your mouth fluffy deliciousness. |
| A little too moist for my taste, but it's hard to pack this much fruit into a muffin without that happening. Great kiwi flavour though, but overall this muffin wasn't awesome enough to justify the $4 I spent on kiwis for it. |
| Very moist and flavourful. I baked half and fried the other half and they were great both ways. |
| An awesome twist on PB&J! This opened up a whole world of delicious sandwich possiblities for me. I never thought of putting fresh berries in with your sandwiches before, but it makes sense and tastes even better. This one had almond butter, strawberries, banana, and berry jam in it, but you can use any nut butter to fruit combo that you can think up. I ate these for my two weeks of field work since they travel so well. You can also leave out the berries, then when you stop for lunch you just make sure you're next to a berry bush and you top it up with whatever amazing fresh berry is sitting next to you. Yum! |
| So freakin' good. Vey soft burgers with some crunch from all the seeds. So much flavour! |
| Cooking time is way off for these. They were starting to burn about halfway through. They also didn't crisp up very well. |
| I used blueberries instead of blackberries for this. I imagine any berry would work well with this recipe. These are what I wish those awefull blueberry bars tasted like at Starbucks! |
| This is my new favourite porridge recipe! And I am a porridge fiend who doesn't say this lightly. It's soft, creamy, sweet and delicious. I used fresh blueberries, which exploded everytime I even thought about biting them. Yum!
I will leave the maple syrup out of the recipe next time and just use it as a drizzle. The recipe didn't taste overly sweet, but I suspect itisn't totally necessary either. Therer's also aminor typo that lists water as a drizzle for on top of the porridge, but that should be milk. |
| A great basic pesto recipe. I'm always a fan of pesto that leaves out pine nut$. |
| This uses chili powder and nutritional yeast for flavourings. Could have held quite a bit more chili powder though. I will double it next time. |
| I like the idea of these better than I liked them in reality. They are very hard to get just right. The cookbook talks about this, but I thought she was exagerrating. On one side your oil is too cold and your bluebries explode before the outside crisps, on the other side your oil is too hot and your ouside crisps before the berries are done. I erred on the side of cold and as a result had semi mushy berries. :( I would recommend erring on the side of hot. At least you will have crispy croutons! |
| This is listed in the Mains section of the book, but it is totally a dessert soup. Amazingly yummy though! I made the blueberry croutons to go on top of it, but they were underwhelming and I'll leave them out next time. |
| Forget dessert, I had this bad boy for breakfast! CPG is a sandwich genius. Grilled and melted chocolate with my almond butter and banana sandwich? Yes, please! |
| Amazing! I wouldn't change anything about these. I made this into two mini loaves (30 min. bake time) and seven muffins (20 min. bake time). |
| A beautiful blended vegetable soup. Very straightforward until you get to the miso and say, "Really, 1/3 cup miso?!" But I out it in anyway, despite raised eyebrows, and I loved it. Carrots heart miso. |
| I ate these on top of cashew ice cream. Super rich and decadent. |
| Batter came out a little thick, I will add more liquid next time. Otherwise, these were fracking awesome! Had it with sliced bananas and maple syrup on top. |
| Delicious and versatile dish. You can never go wrong with beans and rice. |
| I didn't have any dill for this, so I replaced it with a little tarragon. It was a delicious, very green, blended soup. It's a shame about the dill though, i kept thinking while I was eating, how much more amazing it would have been with it. The potatoes in it made this a very filling meal. |
| A hair on the side of too moist, but very nice and lemony otherwise. |
| This is what you make when you want people to think you spent an hour making just a salad (when really you didn't...shhhh). If you've got leftover quinoa this is the perfect thing to make. Toss it with some lemon juice, herbs, cucumber, and red onion. Then make a vinaigrette. I used red wine, never seen champagne before. Toss some green salad with your dressing, put some orange slices on top, add your endive leaves and fill them with your quinoa salad! Done, so yum!
Oh yeah, too much lemon is called for in the quinoa, I would half that amount. |
| I did a veganized version of this with Ener-G eggs and a silken tofu sour cream I made. The flavour was great. I loved the layor of sugar and nuts inside the cake. Very clever. The recipe called for this to be made in a greased dutch oven, but I still had major sticking problems. I would use parchment paper to line it next time. Also, by the time the middle of the cake was cooked through, the outside was a little overdone. |
| This is my go-to recipe for Mac and Cheese when I'm feeling beyond lazy. It's the only vegan version that I've found so far that is similar to making stuff out of the box. All you do is throw evereything in a blender while your pasta is cooking, then throw it in the pot, stir, and reheat through. Done! Also, it's freakin' delicious. I always have a heavy hand with the spices though, since Susan's recipe is made with boring child tastebuds in mind. |
| From: The Food Network (reviewed 14th October 2011)Nice, crispy, sweet and spicy salad. Whips up in a snap while you're making the rest of dinner or lunch. |
| From: The Food Network (reviewed 14th October 2011)Nom nom nom. I love anything covered in peanut sauce. I would have used rice noodles if I'd had any though. Not sure why this recipe calls for whole wheat pasta. |
| I would have rated this a four because it was dilicious, but if you're going to put cumin and coriander right in the title, then that should be a dominant flavour. It wasn't, the lemon completely took over.
I loved the mashed potatoes that went under this. I've never put mustard in mashed potatoes before, but it totally works! I swapped the fresh garlic for some rosemary glazed garlic I had left over.
I also swapped the spinach for some new kale (not sure what kind it was, but it was flatter than dinosaur) and some beet greens. |
| This recipe didn't use a proper dredge for the veggies before you fried them and as a result most of the corn meal fell off. Especially on the peppers, it did not stick to the skin at all! The veggies were still tasty and I'm sure they will make a great fried veggie sandwich tomorrow...but still. Disappointed! |
| These are a very good cakey-style brownie that is easy to whip up in a hurry. I used pecans as my nuts of choice and topped them with the chocolate peanut butter frosting from Vegan Baking for extra deliciousness. |
| When you're bored of flavouring your rice with stocks this is a super easy and smart way to make tasty rice. It's just a teaspoon of turmeric and five spice, then two tablespoons of soy sauce. Very yummy! |
| This came out a touch too think and oily, but was easily fixed. Flavour was amazing, the curry and ginger really pumped up the peanut sauce. I served this underneath some deep-fried plantains and the sweetness really went well with this sauce. |
| Mmm, perfectly flavoured black bean soup. My favourite part was the rum. I'm pretty sure I've never given anything with rum in it less than five stars.
This was a little too thin for my taste, I like my bean soups on the thick side, but that's personal preference and easily fixed next time I make this soup. I topped this with a little basil-cashew sour cream I made from the Artful Vegan, which made this soup that much more amazing! |
| Gives the basic recipe for hot breakfast porridge, then a list of ten different ways to spruce it up. I made blueberry nutmeg buckwheat porridge! |
| You'd never guess there are only four ingredients in here. Super yummy. The secret is the coconut milk. Nothing can taste bad if it has coconut milk in it. |
| Great replacement for the store bought vegan mayo, which is really expensive. Next time I make it I will opt for the lemon juice, instead of vinegar. I think it would add a little sweetness this recipe was missing. |
| From: Iowa Girl Eats (reviewed 26th February 2012)I did a veganized version of these when some drunk people snacks were needed. I used apple sage field roast sausages to replace the hotdogs. |
| My favourite doughy chocolate chip cookie on the planet. I never make these anymore because I can't be trusted not to eat them all myself. |
| Very liquidy shake. I added an extra half banana and it still wasn't thick enough. The flavour was perfect though. Next time I will cut the liquid in half. |
| Classic flavours done perfectly. I've made this as muffins and as a loaf. Both were delicious. |
| These two flavours meet each other to form the perfect muffin. |
| A beautiful, hearty muffin with lots of flavour. |
| The moistest, tastiest bran muffin I've come across to date. |
| Muffin-shaped cornbread. Perfect! |
| These are definitely ginger muffins. Super good! |
| My favourite muffins from the book. These have a little cayenne pepper in them to give it a little kick at the end. |
| Hearty outside with a sweet treat in the middle! |
| These are sugar cookies. It's really the only recipe you'll ever need for all your sugar cookie baking needs. |
| I think these are the best gingerbread cookies ever. However, I have had two people comment on how molassesy they are. It's not a bad thing (especially not for me) but some people might want their gingerbread men more gingery? |
| Most people probably don't need a recipe for this. But I did. When I went vegan I could never get the cocoa to taste as good as the milky stuff, but this recipe explains how to make it properly to get rid of the powdery taste that I wasn't liking in my hot cocoa. |
| This is a perfect spice blend for chai tea for anyone looking to start making their own. |
| I think the title says it all. So good. Could also be used as a kind of nutella too. |
| Nobody will know it's any different than the eggy stuff. |
| I love how zucchini gives a beautiful moist flavour to any quickbread. Tis was a great recipe that can be used for loaves or muffins or both since it's a double recipe! Didn't have any vinegar so subbed in 2 tbsp lemon juice and a shade more baking soda. I also subbed in one of the cups of flour for whole wheat pastry flour. It still turned out very fluffy and perfect. |
| This is now my new go-to pancake recipe. It's even fluffier than my last recipe that I've been using for two years now. I had it with cinnamon and blueberries this morning and it was perfect! |
| These were a huge hit with my friend the peanut butter lover. When mixing, I noticed the batter was coming out a little too thick so I threw maybe a quarter cup more milk in and they came out great. |
| Broth was a little overly sweet. Next time I will cut the mirin in half. Otherwise, this was super simple, quick and delicious. |
| From: Kitchen Operas (reviewed 13th July 2011)If you are a porridge lover this is for you! It's amazing. The barley really gives it a nice texture and the chai spices are just so dreamy. Just writing this is making me wonder if I have everything I need to make this for breakfast in the morning. Here's hoping! |
| Ginger batter, with a ginger buttercream frosting, and candied ginger pieces to top it all off. Obviously only for ginger lovers! |
| I love two things about this recipe; it uses leftovers and it's a build-your-own recipe. I had leftover garlic mashed potatoes with kale and beet greens so I followed Lee's super easy directions and made two very delicious potato scones. |
| This is great with chips or you can do it bread bowl style. But if you choose to bring said bread bowl to a non-vegan party, they will look at it weird and refuse to eat it because it is bright green instead of the usual gross soupy spinach dip from the store. That's my sad little story about that one. |
| Not something that's hard or really needs a recipe, but it's always good to have the easy one's around too. |
| I liked this. Super simple to make and the raisins are like little drops of dessert in your dinner. |
| This is my favorite way to eat tempeh so far, but still hasn't made me a convert. And it's kind of cheating because you can barely taste the tempeh under all the delicious sauce! |
| The sauce gives this a surprisingly hearty, meaty texture to it. |
| This ended up being supere delicious, but not until I'd done some considerable doctoring. Mostly with the spinach "sauce", which was just supposed to be blended spinach with water. I made it into more of a pesto with some walnuts, olive oil, garlic, lemon, and salt. The marinara sauce was a little watery, maybe my tomatoes were extra juicey? But the flavour was good.
Otherwise this was awesome. Layers of marinara sauce, zucchini "pasta", avocado, marinated mushrooms, and spinach sauce. Pretty much and incredibly elaborate salad! |
| This was a little watery, i think there may have been too much fresh tomato to other stuff ratio. Pretty good flavour, but I've had other raw marinara sauces that put this to shame. Maybe it needs more sundried tomatoes? |
| This is the first raw soup that I've ever really loved. Like I can't wait to make it again kind of love. It's full of fresh squeezed orange juice, cucumbers, and of course avocados. It tastes like blended summertime.
The serving size for this is way way off. It says it serves 2 but I made a half recipe (because that's all I could fit in my blender) that easily served 4. So that's like 8 servings total. |
| This had some really amazing flavours. The BBQ sauce is what really made this dish for me, but all the flavours worked well. Two notes for this recipe. The marinated portobellos came out way too salty. I would probably marinate them for a lot less time or change the marinade. The second thing was the texture threw me off a little. I've never had a raw nut loaf before so maybe this is what it always tastes like but I feel like if I had an actual dehydrator I might have been happier. The book says you can sub in an oven at lowest setting, watching to make sure it doesn't go over 100, but I feel like that's not the same as if it were having hot air blown at it for 3 hours instead. |
| The marinade for this is just straight Nama Shoyu and oil. I used Bragg's instead, thinking it was an except able substitute, but maybe I was wrong? Either that or the marinating time is off. It said to marinate for anywhere from 30 min. to 6 hours. I went for 4 and it was waaaay too salty. If I try it with this marinade again I will go no longer than 30 min. |
| This is better than traditional BBQ sauce. I think the secret is the sun dried tomatoes! |
| I think raw desserts are my favourite because you can totally pretend that they are almost as healthy as dinner. This pudding only has three things in it. Avocado, carob powder (I used raw cacoa powder instead), and maple syrup. It came out a little sweet for me but that's just preference and an easy fix. Otherwise, it was the fluffiest, bestest chocolate pudding ever! I've already made it 3 times in the last 2 weeks. |
| I gave this recipe two shots and hated it both times. The first time I only soaked the oat groats for 30 minutes because that's what it said. It wouldn't even blend it was still so crunchy. The second time I soaked them overnight, and the texture came out all right, but it still tasted gross and floury. |
| A compilation of several other recipes from the book: Nacho Cheese, Guacamole, Raw Salsa, Sour Cream, and Marinated Portobello. Once these are ready they're all plopped on top of a bed of thinly sliced beets, carrots and yams as "chips" with some sprouted lentils to top it off. |
| From: The Thrive Diet (reviewed 30th June 2011)The flavour was really good for these, but they didn't cook up very easily. By the time you've managed to get them cooked all the way through they look more like scrambled pancakes. Still, they were pretty damn tasty scrambled pancakes! |
| From: The Thrive Diet (reviewed 30th June 2011)This book makes quite liquidy smoothies and this one in particular, since it's made with pears, is more juice-like than smoothie-like. I really liked the flavor combo though. The ginger gives it a nice zing. |
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