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The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains: member book reviews

(1 review)

I have enjoyed all the recipes I have made from this book, but have tried only handful despite having owned this book for many years. The relatively long ingredient lists and specialty ingredients (at least relative to what I had access to as a college student) prevented me from giving more recipes a try. Of the recipes I have made, several have become a regular part of my recipe rotation, especially the peanut sauce, black bean tofu tacos, and roasted potatoes, chickpeas and spinach with spicy cashew sauce.

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