The Vegetarian 5-Ingredient Gourmet
250 Simple Recipes and Dozens of Healthy Menus for Eating Well Every Day : A Cookbook
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5.0 • 1 Rating
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- $4.99
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- $4.99
Publisher Description
“Nava Atlas has solutions for maintaining sophisticated flavors in the dishes she creates and still manages to keep the ingredients healthy.” —Cooking Light
Eating healthfully is a challenge for those with fast-paced lives. In The Vegetarian 5-Ingredient Gourmet, Nava Atlas pares meal preparation down to the essentials, using just a few high-quality ingredients in each delicious dish. Focusing on whole foods and fresh produce (with a little help from convenient natural sauces and condiments) she serves up a varied range of choices for everyday fare.
More than 250 recipes include soups, salads, and pastas; grain, bean, and soy entrees; wraps and sandwich fillings; simple side dishes; fruit-filled finales; and more. The full-flavored fare made from five ingredients or less includes Curried Red Lentil and Spinach Soup; Greek-Flavored Potato Salad; Black Bean Nachos Grandes; Baked Barbecue Tofu and Peppers; and Miniature Fresh Fruit Tarts. Filled with ingenious shortcuts and sprinkled with kitchen wisdom and tips throughout, The Vegetarian 5-Ingredient Gourmet also offers the reader dozens of menu suggestions to help make meal planning effortless.
From sophisticated (Mixed Greens with Pears, Cranberries, and Goat Cheese) to kid-friendly (Peanut Butter Noodles), here are recipes to suit every taste. Nava Atlas makes it simple for busy families or active singles to eat the kind of high-nutrient foods everyone needs and to enjoy the robust flavors everyone craves.
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Vegetarian expert Atlas (Vegetariana and Vegetarian Express) offers a slew of simple, quick recipes, most of which make use of packaged and canned foods. A few unusual soups stand out, such as Rice, Lettuce, and Mushroom Broth, and Cold Curried Cucumber Soup made tangy with a dose of buttermilk. Salads include Chickpea Salad with Roasted Peppers, made with canned chickpeas and jarred red peppers, as well as a more upscale Warm Potato Salad with Goat Cheese. Some recipes, Pinto Beans and Corn, for instance, involve little more than warming up and stirring together the contents of various cans. Although this is not a vegan cookbook, many of its recipes do eschew butter; Ravioli or Tortellini with Sweet Potato Sauce calls for ricotta ravioli, but replaces butter or oil with nonhydrogenated margarine. Each recipe carries a suggested menu Atlas encourages readers to match Mixed Olives Pizza (made with a store-bought crust) with Corn Slaw and nutritional information. A chapter on wraps offers some nice alternatives to sandwiches, such as Eggplant Parmigiana Wraps. Desserts are fruit-based, such as Miniature Fresh Fruit Tarts made with packaged graham cracker pie shells, applesauce and yogurt. Many of Atlas's recipes are already familiar, but will be useful for beginning vegetarians, as well as for those who lead busy lives. 100 b&w illustrations.
