The 4 Ingredient Veganby Maribeth Abrams with Anne Dinshah
Maximum Flavor with Just Four Ingredients!
When you’re pressed for time, it’s tempting to pass on a home-cooked meal in favor of res-taurant fare or take-out. And if you’re looking to incorporate more plant-based meals into your diet, recipes for unfamiliar foods can look complicated and difficult.
Actually, some of the best recipes in the world are easy to prepare and don’t require a long list of foods to chop and measure. With The 4-Ingredient Vegan, you can create scrumptious entrees, salads, soups, side dishes, beverages, and even desserts with just a few main ingredients—four to be exact.
Maribeth Abrams and Anne Dinshah share their best secrets for creating great flavors, simply and easily, with creative combinations of beans, grains, veggies, and fruit. You’ll discover how a great garnish, a flourish of nuts, or a burst of miso can add simple touches that make a meal more memorable. Get tips on how to use vegan convenience foods to save time, provide lots of flavor, and make nutritious, satisfying fare.
Recipes include Zippy Potatoes O’Brien, Thai Vegetable Soup, Ginger Kissed Butternut Squash Soup, Aegean Chickpea Salad, Roasted Raspberry Beet Salad, Baked Artichoke Dip, Sout-of-the-Border Quesadilla, Vegan Fudge, and Cheesecake Crème.