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The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods Hardcover – April 15, 2014
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1) Apricot Bites – p 34. Delicious, simple, pretty. And just moments to pull together.
2) Orange Avocado Salad – p 106. The contrast between the flavors of the sweet citrus and creamy avocado, along with the contrast in colors, is fantasic.
3) Nectarine Tomato Salad – p 108. The sweetness of the nectarines, the earthiness of the tomatoes, and the sharpness of the onion are perfectly punctuated by the feta, pecans, mint, and basil.
4) Polenta Portobellos – p 176. Garlicky roasted portobellos with polenta with creamy goat cheese (I used garlic herb goat cheese because that’s what I had in the fridge), and topped with caramelized brussels sprouts and onions. Oh heck yes! This one’s my favorite so far. Twenty minutes to total deliciousness.
5) Watermelon Salad – p 110. Terribly refreshing, flavorful, and summery.
6) Curried Crispy Carrots – p 138. Fun, tasty side that takes just a second to pull together, and hits the oven while you get the rest of dinner ready.
7) Peanut Butter Coconut Balls – p 204. Delicious 5 minute breakfast.
8) Peanut Butter Avocado Shake – p 228. Quick, healthy breakfast. The avocado is camouflaged by the sweetness of the banana, imparting only its creaminess. This hit the spot after my run.
9) Baked Apple Rings – p 142. Great flavor. The recipe has you roast the raisins with the apples and onions. They were overcooked at that point, so I wont roast those next time. I just tossed fresh raisins on at the end.
10) Kale Caesar with Polenta Croutons – p 90. Lovely salad. My polenta didn’t crisp up. I think I’ll cube those first and lay them on paper towel to remove any excess moisture while I prep the rest next time.
11) Butternut Caprese – p 94. Interesting combination of roasted butternut squash, tomatoes, smoked mozzarella, avocado, basil, and balsamic vinaigrette. Fragrant and filling.
Some others I have flagged to try:
Beer-Battered Artichoke Hearts – p 18 * Asparagus Tart – p 22 * Honey-Pepper Fresh Figs – p 32 * Polka-Dot Focaccia – p 40 * Gorgonzola Grapes – p 42 * Cucumber Spritzer – p 60 * Blueberry Sparkler – p 68 * Orange Cabbage Salad – p 99 * Eggplant Salad – p 102 * Lentil Salad – p 104 * Persimmon Salad – p 112 * Green Salad – p 118 * Yellow Salad – p 120 * Red Salad – p 122 * Rosemary Skewers – p 132 * Cauliflower Cheese Steak – p 148 * Citrus Beet Stack – p 152 * Baked Kale Egg Cups – p 162 * Lentil and Butternut Lettuce Cups – p 168 * Purple Mashed Potatoes – p 172 * Butternut Pear Soup – p 188 * Melon Cake – p 208
*While this book is amazing, I would not really bother with the Forest Feast for Kids. I bought it since I loved this one but the kids book is a lot smaller and like half of recipes are directly from this book.
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The latkes were NOT easy.....too watery......did not cook in the middle.....and totally bland.
The gorgonzola grapes were a mess to make, cheese did not stick to the grapes, pecans fell all over the floor.
Dipped strawberries were terrible......yogurt did not stick to fruit and sugar melted in the frigerator.
They looked terrible!
For such a gorgeous book.......I was completely disappointed w these recipes.
Top international reviews
Asparagus tart was delicious and so was the courgettes with garlic.