I’ve only made a couple things from this: the scrambled tofu and baked cajun fries. Neither of them were great, and both required much more prep time than they were worth. They should have been easy hits, but her seasonings are way off.

Like a lot of other veg/vegan cookbooks, most of the recipes are soy or seitan based, and many of those (as well as the remaining recipes) are inspired by Asian flavors. I don’t care for any of these things. Other items not fitting into these categories have been done better elsewhere. It has several baking recipes, but I don’t even want to bother at this point and would rather simply adjust my old favorites.

The Mediterranean Vegan Kitchen, with its emphasis on fresh, clean flavors will remain my go-to book. When thinking of Isa, I’ll remember her cupcake book and forget this ever happened.