I found this recipe right after I went vegan and never even bothered trying another recipe. It's super simple, throw everything in a blender and pour over your noodles. And it's much much more flavourful than a traditional Alfredo.

Nom nom nom...more recipes need to use dill! Look no further if you have some dill in your kitchen getting ready to wilt away.

I've made this twice. It takes a while, but it's so worth it. It's probably the eggiest thing I've been able to make as a vegan. Kind of like magic.

Very delicious, very pretty, and very comforting. When you've had your fill of the warm soft stuff you can put the leftovers in a pretty mold just like you would not-soft polenta and put it in the fridge for later. Sets up really well.

Cooking the couscous in the tomato juice from the diced tomatoes is what makes this one really special. And the capers!

One of my favourite soups. This is sweet, tangy, smokey, all sorts of really delicious flavours. The azuki beans are really the only way to go with this soup so I wouldn't recommend subbing them out. And while I loved the sauteed shiitakes on top, my boyfriend thought it was weird (and he's not usually picky).

I've made this a few times. And even picky eaters who look sideways at vegan food, like my Dad, absolutely loved it. The biscuits that are baked right on top of the stew are the best part with all the stew flavours baked right into them.

This is the Mac & Cheese you make when you're feeling decadent. The rest of the time I recommend something less time consuming like Fat Free Vegan Blogs "Easy Mac & Cheese".

This uses a double recipe of their cheezey sauce. Don't forget! Because I did...twice. The mashed tofu is a great addition too. Really gives it a good chewy cheezey taste.

This is a good example of the reason this cookbook was so good for me when I first got it. It has a lot of really basic recipes that wean those of us who used to do stuff like *gasp* buy pasta sauce out of a jar. I like how they kept the recipe super simple and explained how to dress it up with other flavours if you would like. These days I don't need a recipe for marinara sauce but it's all thanks to these guys.

I'm always on the lookout for good pesto recipes that don't use the hated amazingly expensive pine nut. And this recipe does the trick. It uses almonds as the nut and it has a 2-1 basil-cilantro ratio that is just right.

Tastes just like cornbread! The nice thing about this recipe is that it comes along with a few variations and that you can fry up the extra, jalapenos, or onions that you decide on, then just top up the pan with the rest of the ingredients stir and throw in the oven. No extra dishes! I love any recipe that encourages me to use my cast iron skillet.

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.

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.

These two flavours meet each other to form the perfect muffin.

These are definitely ginger muffins. Super good!

These are sugar cookies. It's really the only recipe you'll ever need for all your sugar cookie baking needs.

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.

I think the title says it all. So good. Could also be used as a kind of nutella too.

Not something that's hard or really needs a recipe, but it's always good to have the easy one's around too.

I really have a hard time making anything else when I get a butternut squash these days. It's just that good.

Oranges are the secret to this beautiful cranberry sauce. I don't know why anyone eats cranberry sauce from a can when you can whip this up in no time.

Broccoli good, almonds good, crispy tofu great, smothered in sweet and sour sauce even better.

These didn't crinkle much for me. Not sure who's fault it was. But regardless they were still delicious.

Dec. 25
Made these again and they totally crinkled and were perfect. Even more delicious than last time, so it was definitely my fault before!

My favourite cookie out of the book so far. The Tahini gives them such a soft, chewy texture and the lime gives it a great zing!

This makes a doughy mocha flavored cookie and tops it with a coffee flavored drizzle. Awesome!

I made this a Mango Yoghurt Pound Cake since that's what I had in my fridge. It gave it a delicious slighty sweet flavour. The texture and denseness of this cake were bang on for a pound cake. I'll be making it, or its variations, again for sure.

This is my favourite smoothie on the planet. I think I've made it about 100 times. It's full of good for you stuff, flax, hemp, ground rooibos, and blueberries! I never add the agave that it calls for though, the blueberries and banana are plenty sweet enough. I also use a lot less liquid because I like my smoothies super thick.

These came out so pretty and green, just like the picture...except my flowers weren't as pretty. But they tasted pretty. The green tea flavour is perfectly present in these.

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!

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.

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!

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.

Perfect, healthy muffins. Great with a little jam for breakfast. I subbed in wheat bran for the wheat germ and didn't have any problems. They came out moist and light even with all the whole wheat and bran in there.

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.

This has been the highest rated recipe on vegweb for years. It even made it into VegNews magazine once. And why you might ask? Because it's healthy! No...not at all. Beacuse it's so freakin' delicious it's like you're eating dessert for dinner. It's golden crispy fried tofu cubes drenched in sweet, garlicy sauce. Throw some broccoli and brown rice under those bad boys and you can pretend it's good for you!

I found this in vegnews' awesome raw summer recipe bonanaza they've got going on for the month of July. It's a tahini and nutritional yeast sauce that you slather all over your kale chips before popping them in a dehydrator. I don't have a dehydrator and I didn't really care if they were raw so I put them in the oven @375 for about 10 minutes until they crisped up. A of my chips ended up with big blobs of sauce on them and these ones stayed soggy, so watch and make sure to get your sauce well distributed.

Perfect for kale haters!

I've had my eye on these since I bought this cookbook two years ago. I finally had some pistachios and decided to jump on top of these. They were amazing! Very chewy, packed with flavour, and with beautiful, sweet, crunchy chopped green pistachios on top.

I made a few subs, but nothing that changed the essence of it's pistachio-rose water awesomeness. I used arrowroot instead of cornstarch, lemon juice and zest instead of lime, nutmeg instead of cardamom, and coconut milk (So Delicious, not the can stuff) instead of rice milk.

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!

So freakin' good. Vey soft burgers with some crunch from all the seeds. So much flavour!

I used a can of plum tomatoes instead of diced. Don't think it matters much since they're blended anyway. And I also used red onion. The chickpeas really add a lot of flavour to this soup. It kind of tastes like a spicy tomato soupy hummus. And I say that with love.

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.

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).

I ate these on top of cashew ice cream. Super rich and decadent.

I'm giving this five stars even though it's super unhealthy and there are other mac and cheese recipes I like just as much but with out all the fat! I thought this was a beautiful, mild, creamy sauce. I subbed in ketchuo for tomato paste, not the same, but whatever, it worked. Since this was already so unhealthy I added slices of Tofurky beer sausage to it, reminiscent of my baked mac&cheese with hotdog pieces from childhood. I also really liked her idea to bake them into individual bowls. So cute! The crunchy breadcrumbs on top were great too. My muffin top loved this recipe!

Yum! The title says it all.

Super soft, chewy and buttery perfectness. These came out even better than the snickerdoodles from Vegan Cookies Take Over the World!

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.

Ridiculously easy for how pro these look. I made the balsamic reduction with it and wouldn't go without if I make it again, which I will!

Puff pastry plus apple cinnamon sugar apple filling equals super simply, cheater, delicious dessert.