5-INGREDIENT VEGAN: 175 Simple, Plant-Based Recipes for Delicious, Healthy Meals in Minutes
October 1, 2019
October 1, 2019
Nava Atlas is the author of many bestselling vegetarian and vegan cookbooks, including Wild About Greens and Vegan Holiday Kitchen. She also creates visual books on women’s issues and runs two websites, The Vegan Atlas and Literary Ladies Guide. She lives in Hudson Valley, NY.
Bestselling author Nava Atlas is back with her first cookbook in five years! Her new collection boasts 175 delicious 5-ingredient recipes in which vegans, vegetarians, and the veg-curious can enjoy the convenience of getting plant-based recipes on the table fast—most in less than 20 minutes!
This book is for anyone who’s super-busy, craves easy-to-make plant-based dishes, or is newly veg-curious. Vegan expert Nava Atlas has created super-simple, plant-based recipes that incorporate fresh produce, good quality canned and frozen foods, whole grains, and timesaving off-the-shelf prepared sauces. With dishes like Scallion Pancakes, Baked Polenta Fries, Coconut Sweet Potato Bisque, Spinach Pesto Pasta, Salsa Verde Bean Burritos, and Chocolate Granola Clusters, this collection is a vegan feast!
These recipes taste great as is or they can be made by adding or substituting ingredients one has on hand. This book offers suggestions on how to create a complete meal and gives tips on what dishes go well together. Once readers discover their favorites, they can feel free to mix and match.
MAKES 2 WRAPS
Teriyaki-glazed portobello mushrooms and creamy coleslaw make a dynamic duo in these wraps. They’re perfect for an at-home or portable lunch as well as a light dinner served with almost any kind of soup or a vegetable side dish. Like most other wrap recipes, this one doubles easily.
Combine the portobello slices with enough teriyaki marinade in a medium skillet to coat generously. Cook over medium heat, stirring often, for 5 to 7 minutes, or until the sauce forms a nice glaze on the mushrooms.
Combine the coleslaw with vegan mayonnaise in a mixing bowl and stir until well combined.
Spread mayonnaise on the top of each wrap, and arrange some of the slaw and mushroom slices down the center.
Fold two sides of the wrap over the ingredients, and keep the ends tucked in as you roll it up snugly to enclose the ingredients. Cut in half with a sharp knife.
Repeat with the remaining wrap and serve.
With just three ingredients, this is one of those beautiful, blissfully easy vegan dinner ideas that practically makes itself. The combination of briny pesto, smooth sweet potato, and earthy mushrooms somehow amplifies these three already-delicious components. As for prepared vegan pesto sauces, there are more available than ever. Look for them in the pasta aisle or produce section of supermarkets and in natural foods stores. My favorite for this dish is artichoke pesto.
Microwave the sweet potatoes until soft but not collapsed. Allow 3 minutes per sweet potato; test to see if it can be easily pierced, then add another minute or 2 as needed.
Meanwhile, cook the mushrooms in a small skillet with a little water until wilted, about 5 minutes. Drain well.
Cut the cooked sweet potatoes in half lengthwise and mash lightly with a fork. Divide the pesto and mushrooms among the sweet potatoes and serve at once.
These recipes may be reproduced with the following credit:
Recipes from 5-INGREDIENT VEGAN: 175 Simple, Plant-Based Recipes for Delicious, Healthy Meals in Minutes by Nava Atlas. (Sterling Epicure; October 1, 2019; $24.95/Paperback, ISBN: 978-1454933557)
Contact: Blanca Oliviery