Blended smooth, gingery and full of healthy ingredients, eating this soup had me feeling very virtuous. I had a bunch of kale to use up and this was the perfect solution. Without any fresh parsley in the house, I had to use dried so I added an extra handful of other fresh greens. This soup would probably kick a cold in the butt!

These biscuits were moist and fluffy with a hint of sweetness provided by the sweet potato. Next time round I will cut the 1 teaspoon of nutmeg in half because it was too much.

A simple and effective way to make your mashed potatoes a little healthier. The author makes it easy to jazz up the flavour with 6 suggestions of various ingredient additions such as herbs, garlic, nutritional yeast, lemon zest etc.
I made them simple the first time and think they would taste even better accompanied with some kind of gravy or served with a saucy dish.

I wasn't sure if I was going to like this Hoisin-Mustard combination but I was curious enough to try it and I'm happy to report it was delicious. If you like honey-mustard sauce then you will probably like this flavour combination with ginger, garlic, mustard and the Hoisin barbecue sauce making for a great sweet and savory mix. Wrapping the tofu mixture in lettuce provided the perfect crisp complement. I used Romaine instead of iceburg and my husband and I gobbled this dish up.

A remarkably easy cheezy-tasting sauce with a surprisingly creamy texture and the added bonus of having no added fat. My husband and daughter give this a 3 and 3.5 respectively but I'm bumping it up to a 4 for ease of preparation and good flavour.

The recipe called for 2 teaspoons of onion flakes which I did not have. Instead I used 2 teaspooons of onion powder which gave it quite an onion-y taste but I love onions so it didn't bother me.

We served this poured over and mixed with pasta and broccoli.

This is a very simple soup with few ingredients - red lentils, onion, carrots, rice and a few spices. The lemon zest and fresh lemon juice added at the end provided a wonderful brightness to this otherwise earthy soup seasoned mainly with cumin.

This is the first recipe from this book that has been a disappointment. I found the flavours to be muddy and boring. I have used cocoa powder in other chili recipes which have turned out much better than this one. After my first bowl, I've had no desire to taste any more when usually a pot of chili in the fridge is a big draw.

Yum. Creamy, garlicky, dill goodness! I love making these delicious dressings with a silken tofu base. Who would have thought eating vegan would be so saucily delicious!

I used the dressing immediately in a delicous wrap with fresh tomatoes, grated carrot and some tofu balls. This would be fantastic as a dip for veggies or salad.

Note: I used soft silken tofu intead of extra-firm and I did not blanch it as written in the recipe. I also omitted the 2 Tbl of mayonaise because I didn't have any and it was perfectly fine. I just threw all of the ingredients in the blender and whipped it up!

I did not think this was going to be as good as it was but wow, it was delicious. I think leaving it on the stove for an hour after it was done while I made biscuits contributed to the rich flavour that resulted.

The recipe called for 4 teaspoons of smoked paprika and I thought that was too much so I used 2 teaspoons of smoked and 2 teaspoons of regular paprika. I think it was the right decision. I also subbed a small can of plain tomato sauce in place of crushed tomatoes which I didn't have and added a bit more veggie stock. I left out the lima beans.

The resulting soupy stew had a deep, smokey, tomato flavour and lots of greens. I think this is the first tempeh recipe I've given five stars.

Of course these would taste really yummy fried but that defeats the purpose! I did find them quite mushy and a bit sticky to work with but they baked up firmly. The flavour was nice, and for dinner we paired them with some chopped fresh tomato, stir fried greens and onions and a home-made vegannaise on tortillas.

This recipe is from the Burmese section of the book and was very simple and tasty. I didn't have enoki mushrooms so instead used cremini mushrooms which tasted fine.

This is quite a liquid-y dish, more of a soup than what I had anticipated. The coconut milk adds a lovely creaminess to the curry that I love. I almost halved the amount of liquids, both coconut milk and water. I also cut the oil from 4 tablespoons to one to make the dish more calorie friendly. For the Thai soup paste, I used Thai Kitchen Red Curry Paste which has almost identical ingredients and my final change was to up the amount of peas from 1/2 cup to a full cup.

I think this would have been much too thin without the above changes. The flavours were nice with just a touch of heat. Lovely served over noodles or rice.

This review is for the Sage-Scented White Beans which is part of the total dish. I was missing a key ingredient for the Cheddar-Spinach Sauce so I'll leave that for another day.

The beans were fantastic. The orange pepper gave them a lovely peachy colour and the fresh sage added a distinctive flavour. I pureed the bean mixture in the food processor so my onion-phobic daughter would try some. We ate this slathered on toasted baguette and I didn't want to eat anything else all day.

Super fast and very chocolatey. I had to add a little liquid (soy milk) to get the blender to start and run.

I thought I'd give these vegan fishcakes a try in order to tempt my notoriously picky daughter with something new. I had a feeling that the Panko encrusted, pan fried coating would appeal and I wasn't wrong.

The "fishy" flavour comes from kelp powder, something I've never used and it did give these patties a distinct seafood taste. Texturally, the mixture was quite uniform and sticky. I think adding the cooked potatoes to the bean mixture in the food processor may have been overkill. Next time, I'll mash the potatoes by hand. I had to add double the amount of gluten flour in order to be able to handle them.

We all enjoyed these, a definite comfort food!

Edited to add: I accidentally used 1kg of potatoes instead of 1 pound! They still turned out great but that may be why I needed double the flour.

Anything that gets my child to eat zucchini gets a thumbs up from me! She especially enjoyed the chewy crust that formed on the outside of the loaf.
I baked the loaves for 55 minutes but maybe should have pulled them out to check a bit earlier. They were still moist and not too sweet. The perfect snack with a cup of afternoon tea or coffee.

I almost doubled the amount of cocoa because I didn’t think ¼ cup was sufficient chocolatey goodness for two loaves but in the end decided to follow the recipe as written (at least for the first time). After tasting the loaf, I think I will up the cocoa quotient next time round.

This was not as successful as I'd hoped. I think to acheive that delicious melding of spices with the tomato gravy that Indian sauces so often have, five minutes is nowhere near enough time to cook down fresh tomato with the spices. I added the chopped tomatoes a little early, near the end of the potato cooking process and it still had no effect. I also added a touch of sweetener because I found the fresh tomato too acidic. I'm hoping the leftovers taste better once the flavours have more time to combine.

This was the surprise hit of dinner. I was surprised at how good the creamy hunks of avocado contrasted so beautifully with the acidic dressing and raw carrots. And every time I tasted a bite with roasted sesame seeds it was an extra hit of flavour. This salad is definitely going on the regular rotation for being easy to prepare, having relatively few ingredients and great flavour.

I wavered between giving this soup 3 or 4 stars but my extremely picky daughter actually loved it. The curry flavour was quite strong and the apple very subtle. I thought the soup did taste better after sitting for a while in the pot. I think when I make it again, I will decrease the curry powder a touch.

The preparation was quick and simple and there are few ingredients so that's a definite plus.

This stew was really beautiful and delicious. It's hearty, earthy, colourful, a little spicy and the yams add a touch of sweetness. I forgot the mango but it was fine without. I also had to add more liquid to the pot, at least a cup when I added the beans.

This was a quick, simple and tasty soup to prepare using coconut milk, stock, lime and cilantro for flavour. Next time I make it I may add some tofu, more veggies and perhaps a little chili sauce to bump it up a notch but it's still very good as is.

This was an excellent tofu scramble. I love kale and am always looking for interesting ways to incorporate more of it into my diet. This recipe has quite a different flavour profile from my typical tofu scramble. The seasonings are smoked paprika, cumin, turmeric, salt, garlic and nooch. I cut back on the amount of smoked paprika because I just like a hint of it and used regular paprika for the remainder. A really nice change and a great way to get lots of veggies into a breakfast dish.

This dip couldn't be any simpler. Just throw four or five ingredients into the food processor and Bam! A yummy, thick, garlicky dip. I recently made a slightly different version of this recipe that had lemon in it and wasn't sure this was going to be as good without it but the fresh parsley added a nice freshness. I really like both versions.

Okay, not bad, not great. It satisfied my craving for baked macaroni and cheese but the sauce was lacking something.

I liked the mix of spices; cumin, thyme, paprika, cayenne and pepper but I'm afraid this recipe fell down in the texture department. The burgers were mushy and fell apart very easily. I left them in the oven for an extra 12 minutes in the hopes of crisping and browning the outsides but the experiment was not very successful. I think something is missing from the ingredient list to help bind and firm these up.

I was fairly happy with this miso based sauce. It's quite similar to other vegan "cheese" sauces I've made in the past and since I did not expect it to taste like actual cheddar sauce, it didn't disappoint. Quick to prepare on the stove-top, I served it mixed with pasta, broccoli and cauliflower for an easy lunch.

I love, love, love this cucumber salad. It contains the perfect combination of of sweet, tart, spicy and fresh crispness perfect for a hot summer day.

I substituted tofu for tvp in this recipe and was very happy with the result. It has just the right amount of chili powder and seasonings for my taste. I thought it was interesting how the sauce ingredients were blended raw in the blender first and then added to the fry up. Very good!

This is a delicious and moist gingerbread I make over and over again. The cake tastes even better the day after and the lemon icing provides the perfect complement.

This recipe was as quick and easy to prepare but we found the molasses flavour to be extremely overpowering. After my daughter and I tasted a few bites of the warm bread my husband was left to eat the entire loaf. It does have an appealing and hearty appearance and I might make it again cutting the molasses in half using 1/4 cup instead of 1/2 cup. I also subbed soymilk with a tablespoon of vinegar for the buttermilk. Good texture and with a little tweaking I think this quickbread could be very good.

I found the cilantro and tomato made this dish quite fresh and tasty. It's light on spices compared to other Indian dishes with just a touch of turmeric, salt and pepper.

This dish is made by roasting the whole eggplant, removing the almost burnt skin, mashing up the eggplant and adding some sauteed spices and tomato. It's very yummy served with rice or flatbread. Recommended for eggplant lovers.

I was pleasantly surprised by this dish. It's very simple and quick to prepare. The zucchini was very juicy and flavourful. There was a perfect amount of spice and the mixture of cumin, turmeric, coriander and cayenne is always a winner for me. I left out the garam masala out because I'm not a fan of cinnamon in savory dishes. This is a great side dish for any meal.

I love this type of cake which comes together without having to use a mixer. Easy and delicious, I've made it in cake form and cupcakes and both times the recipe turned out wonderfully.

Delicious, fluffy, moist, banana and chocolate goodness! The whole family gobbled these muffins up in record time. This recipe would work just as well in cake form.

This is the first dessert I've made usuing silken tofu and I was very surprised at how undetectable it was in these delicious squares. They are best eaten fresh and I found the sifted icing sugar on top unneccesary to enjoy these simple, lemony treats.

Very creamy, sweet and brown sugary.

Extremely easy to prepare and very rich. A few bites were enough to satisfy my chocolate craving.

I liked the flavour combination of chocolate, peaunut butter and banana but I found the cupcakes to be a little tough and dry.

Rich and super chocolatey. I cut the sugar by 1/3 and they were satisfyingly sweet enough. The recipe said these were the moist versus the cakey type of brownie but I found them to be a nice balance between the two.

I made these plain without the added fruit and nuts and they were still incredible.

A hearty warming dish, easy to prepare.

This is a tasty, no-fuss meal that can be made all in one pot. It's the second vegan sloppy-joe type recipe that I've made in the last week and the sauce ingredients were very similar. The other one featured lentils and this one crumbled tofu which gave it a completely different texture. I enjoyed the flavours in both. The addition of a chopped pickle at the end was fun but my husband wasn't didn't love it as much as I did. (I love pickles!)

A definite make again for casual, comforting suppers.

This is a heartwarming and beautiful soup. The colours and flavours of the broth and vegetables are warm and attractive. I've never used this particular combination of seasonings together - turmeric, basil, paprika and pinch of cayenne. I liked the flavour.

I had to add a little more water to the pot after adding in the chickpeas and peppers or it would have been more like a very thick stew.

Fast, easy prep and nice soft flavour from the sesame oil based sauce.

I thought I was making falafel but these delicious patties had a very unique flavour. The whole coriander seeds ground up in the processor with the rest of the ingredients added an interesting floral taste. I really loved the combination of ingredients which included chickpeas, green pepper, garlic, onion, whole coriander seeds, fresh cilantro, sesame seeds and bread soaked in lemon juice.

The batter was very, very wet. In fact I had to add triple the amount of flour called for in the recipe (originally 2 tablespoons) before I was satisfied that these might hold together in the pan without falling apart. They fried up very nicely and despite their initial, wet, goopiness and the whole family devoured them as they came hot out of the pan.

This was a very tasty pasta salad but I found the dressing a little too acidic for my taste. There is no oil in the recipe which I found a little strange. I added black beans to make this dish a little heartier and more suitable for a main dish.

I was attracted to this recipe by the combination of black beans, sweet peppers, cilantro and corn but I think the dressing let it down somewhat. I found the vinegar overpowering. I would make this again but with a radically altered dressing.

Mmmmmm, I have not been able to stop eating these cookies since I made them last night! They are dark, slightly chewy and delicious. There is a 1/4 cup of molasses in these and the taste is noticeable but I love them. My daughter is not such a fan of that flavour but her loss is my gain.