Smart and approachable, Kate Friedman’s collection of vibrant recipes from 5-ingredient Vegan Cooking will inspire both vegan beginners and seasoned chefs alike.
From the publisher:
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.
Download January’s recipes here.
5-Ingredient Vegan Cooking: 60 Approachable Plant-Based Recipes with a Few Ingredients and Lots of Flavor by Kate Friedman. New York: Page Street Publishing. 2021.
Main recipes:
- Simple Snow Peas with Red Curry Coconut Broth, pages 14-15
- Teriyaki Tofu and Asparagus Noodle Bowl, pages 28-29
- Painless Polenta, pages 44-45
Optional recipes:
- Savory Root Vegetable Stew, pages 26-27
- Time-Saving Tortilla Pizza with BBQ Jackfruit, pages 32-33
- Chickpea Chocolate Chip Cookie Dough, pages 118-119
Vegan Recipe Club meets Tuesday, January 18, on Zoom.
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