Chloe seems like a sweetheart and I appreciate the trailblazing she did to bring fun, approachable vegan food to the masses. She partnered with a hospitality group to open a chain of vegan restaurants (picture "fast casual" with cute branding), but things went south (drama) and she exited the business in the past year. I have a feeling this isn't the last we will hear from her. I mean, I hope not considering she isn't even 30 years old yet.
I liked this cookbook because it would be useful for someone who lacks variety in their veggie cooking. Chloe will teach you a few new ways to eat staples like avocado, cauliflower, and sweet potato (Italian-style). The simplicity of the recipes is appreciated, but in some ways it felt like they could have been jazzed up a bit. Maybe my expectations are too high. In other words, I think this could be a good cookbook for you, but it isn't my number one favorite. Maybe she will change my mind as I continue to try more of the recipes.
Here are the recipes I made from the book:
Butternut Bruschetta with Caramelized Onions- A little awkward to eat with your hands, but tasty. Probably won't make it again.
Smashed Avocado and Roasted Beet Crostini- Delish. I will make it again because it's a "throw it together" kind of recipe.
Lemonade Cauliflower- I will make it again. Cauliflower roasted with pure maple syrup and fresh lemon juice/zest.
Bowties in Garlic Cream Sauce (with Sun-dried Tomatoes and Mushrooms)- Tasty. It proves that you can make creamy pasta sauce without cream. Not sure if I would make it again.
Chocolate Chip Zucchini Muffins- I will probably make them 30 more times before I die. She won Cupcake Wars with a vegan cupcake so she definitely knows her way around a baked good.
Pesto Mac 'N' Cheese- I liked this one better than the Bowties in Garlic Cream Sauce. Is it exactly like the Kraft mac 'n' cheese you grew up with? No, but it's delish. My recommendation is to make half the cheese sauce for one box of elbow pasta.