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5-Ingredient Vegan Cooking: 60 Approachable Plant-Based Recipes with a Few Ingredients and Lots of Flavor
A Handful of Ingredients, Endless Flavorful Vegan Meals
Vegan cooking is simple and straightforward with Kate Friedman’s delicious plant-based recipes. Using just a few high-quality kitchen staples, you can whip up a brunch that’ll please a crowd, get dinner on the table pronto or find the perfect healthy snack to keep you full between meals―all while skipping processed or hard-to-find ingredients.
Dinnertime favorites like Butternut Squash Gnocchi with Browned Butter Sauce & Crispy Sage and One-Pot Sun-Dried Tomato & Chickpea Stew use techniques like browning butter and toasting tomato paste to add a little extra oomph and make the most of each ingredient. Nutritious options like Roasted Beet & Farro Salad and One-Pot Asparagus & White Bean Soup make the perfect lunch or light dinner. And don’t forget about dessert! Kate uses vegan favorites like tofu, chickpeas and chia seeds to make the perfect sweet treat for the end of your day in recipes like Minimalist Chocolate-Espresso Mousse and Chickpea Chocolate Chip Cookie Dough.
With tips and tricks for building the perfect vegan pantry to accompany mouthwatering recipes, Kate makes plant-based cooking easier and more accessible than ever.
Vegan cooking is simple and straightforward with Kate Friedman’s delicious plant-based recipes. Using just a few high-quality kitchen staples, you can whip up a brunch that’ll please a crowd, get dinner on the table pronto or find the perfect healthy snack to keep you full between meals―all while skipping processed or hard-to-find ingredients.
Dinnertime favorites like Butternut Squash Gnocchi with Browned Butter Sauce & Crispy Sage and One-Pot Sun-Dried Tomato & Chickpea Stew use techniques like browning butter and toasting tomato paste to add a little extra oomph and make the most of each ingredient. Nutritious options like Roasted Beet & Farro Salad and One-Pot Asparagus & White Bean Soup make the perfect lunch or light dinner. And don’t forget about dessert! Kate uses vegan favorites like tofu, chickpeas and chia seeds to make the perfect sweet treat for the end of your day in recipes like Minimalist Chocolate-Espresso Mousse and Chickpea Chocolate Chip Cookie Dough.
With tips and tricks for building the perfect vegan pantry to accompany mouthwatering recipes, Kate makes plant-based cooking easier and more accessible than ever.
- GenresCookbooksNonfiction
152 pages, Paperback
Published June 22, 2021
9 people are currently reading
32 people want to read
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Displaying 1 - 3 of 3 reviews
August 8, 2022
In this vegan cookbook you will find easy recipes with a little number of ingredients. Author Kate Friedman put together recipes that are for every time of the day. From breakfast ideas to full dinner dishes. There are recipes for soups, salads, breakfast smoothies, or cookies. Last chapter also contains recipes for sauces and condiments.
The recipes are quick, and just like the title of the book informs: made of a few ingredients.
Each recipes go with a beautiful photograph of the dish.
The recipes are quick, and just like the title of the book informs: made of a few ingredients.
Each recipes go with a beautiful photograph of the dish.
September 9, 2021
5-ingredient Vegan Cooking... resourceful and creative collection of seasonal recipes centered around big flavor, little time, and delicious results. New to me recipes kept me engaged and wanting to try them all! Great substitutions and suggestions included throughout. Enjoyed her personal commentary.
August 27, 2021
Didn't see anything that I would like to make. Recipes may be great, but not for me.
Displaying 1 - 3 of 3 reviews