Because salad is really all about the dressing, this one failed a little for me. It was just a weird flavour combo that I couldn't love. And kind of gloupy tasting too. It was also a lot of work for a salad that's not amazing.

The crispy shallots are what really make this meal. You could put those on everything. This makes a great healthy, lazy day dinner. Just a flash in the pan and some leftover rice and you're good to go.

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!

The tofu couldn't possibly be pretty or more perfect! Super crisp, deliciously spicy. You only need to make half of the cornmeal dredge that the recipe calls for though.

A good basic staple recipe. I need to try this one with the homemade BBQ from the book though. I bet it would be even better.

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.

The stuff that went with the lentils was perfect, like the caramelized onions and the spiced pita crisps, but those are the easy part. The lentils came out a little goopy and bland. If I did it again, I'd do a different type of lentil and more spices.

Good use of cilantro in the pesto. I suspect even people who don't like cilantro would like this pesto. It's a 2-1 basil-cilantro ratio and they really work well together. Paired with artichokes it's a really easy, fancy-schmancy meal.

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.

Good accompaniment to any Indian inspired meal. Plain soy yoghurt is really hard to come by where I am so I substituted Tofutti Sour Supreme (which I find works for most recipes).

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.

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.

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 basically a saucy lentil chile sereved on a bun. I've never had a joe of any kind before so I don't know how close this comes for flavour and texture. But I sure liked it!

I cheated and used regular old chili powder for this, but otherwise was faithful to the recipe. I have no idea where to get ancho chiles from and I was too lazy to go looking. This was amanazing. Great use of lentils and chili, paired with the grilled pineapple it rockets into pure awesome. I think it's going to be even more amazing tomorrow!

This recipe made me like brussel sprouts! They turned out crisp, tender, sweet, and spicy. Yum.

The flavours in this were top notch. This would have been comfort food at its best if it hadn't been for my beans. I think they were too old? Wouldn't soften up no matter how long they cooked. I will definitely try this recipe again with different beans.

Yum! The title says it all.

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!