Page 24 - Twenty Minute Tomato Sauce: Simple, tasty, and yes, it did take 20 minutes.
Page 59 - Spiced Lentil Soup: Thick, hearty, warming, earthy and fulfilling. I liked this one a lot even though it didn't look the prettiest.
Page 61 - Red Bean Chili: Didn't work well for me. I think I got old and tough beans. I had to cook them for more than twice the time stated and they were still not entirely tender. The spice balance was a bit off after the extended cooking time too.
Page 88 - Classic Pad Thai: Though made without eggs.Simple to make, and very tasty.
Page 99 - Easy Tomato Curry: Very easy, very nice, and would make again for sure.
Page 135 - Basic Vinaigrette: Basic yes, but also tasty.
Page 136 - Lemon-Cumin Vinaigrette: Though I used Lime as my lemon was mouldy! I think lime and cumin are buddies anyway so it was good that way too!
Page 157 - Peanut-Cilantro Tofu Marinade: Even with added water this was too thick to permeate the tofu, and once cooked formed a crust on the outside. Tasty though.
Page 158 - Honey-Mustard Tofu Marinade: Though I used Agave. Nice balance of sweet and tangy, and very enjoyable.
Page 163 - Chocolate Truffles: Made with Soy Creamer. Divine. I do love chocolate truffles!
All in all, I like having this book, will cook more from it, and will not hesitate to loan it out when people are interested in being vegetarian but not vegan (yet).