I could make a recipe from the 5-Ingredient Vegan by Nava Altas every single day! Each recipe is perfect for, I’d say, all of us who are generally crunched for time and are looking for healthy meals that are quick, easy and full of flavor!
5-Ingredient Vegan is the most recent cookbook by innovative author, illustrator and recipe developer Nava Atlas. Just a few of her other popular cookbooks include; Plant Power, Wild About Greens, Vegan Holiday Kitchen, Vegan Soups, Vegan Express and Hearty Stews for All Seasons. What I love the most about all these cookbooks is that they are all focused on making plants taste great.
The ingredients Nava includes in her recipes in 5-Ingredient Vegan are easy to find in grocery stores in any part of the U.S. Just one of the time saving techniques Nava includes in this fun new vegan cookbook is using items like fresh produce, whole grains, good quality canned and frozen foods along with prepared sauces.
Another one of the secrets you will learn in 5-Ingredient Vegan is how to pack your dishes with flavors that will have your friends and family coming back for more! I would also recommend getting fruits and veggies from local farms or farmer’s market that will kick your dishes up several more notches!
Many of the recipes in this cookbook are ready to eat in a or less than 20 minutes and have you covered for breakfast, lunch, dinner, dessert, and more. They are also fun to create, very pleasing to the eye, and would be great for people starting out on a plant based diet. They’re also helpful for someone who you are encouraging to eat more plants. Many of the dishes will also make you the star of the show if you brought them to parties!
With dishes like Scallion Pancakes, Southwestern Tofu Burritos, Tempeh Fries with Fresh Dill Mayonnaise, Smoky BBQ Chickpeas, Baked Polenta Fries, Coconut Sweet Potato Bisque, Pasta with Power Greens, Salsa Verde Bean Burritos, Skillet Blueberry Crumble, Pineapple-Orange Ambrosia and Chocolate Granola Clusters, how can you go wrong?
5-Ingredient Vegan is my kind of cookbook, it contains unique recipes that focus on bringing out flavors of whole foods, and that is what I love! I think you will too, so pick up a copy of your own. If you’d like to learn more about Nava, she has a really fun website loaded with other tips, travel and restaurant recommendations and more recipes: https://theveganatlas.com/
Coconut-Sweet Potato Bisque
For this cheerful-hued soup, microwaving rather than peeling and dicing several big sweet potatoes cuts way down on prep time. But if you’re not a fan of microwaving, peel and dice to your heart’s content! That option is given in the note following the recipe.
- 4 large or 5 medium-large sweet potatoes ((see More Time / Less Lazy))
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 15-ounce can fire-roasted diced tomatoes
- 15-ounce can light coconut milk
- 2 teaspoons good-quality curry powder
- Salt and freshly ground pepper to taste
- Microwave the sweet potatoes, starting with 3 minutes per potato. Test, then add 1 additional minute per potato until soft. Set aside until cool enough to handle. If you want to speed up the process, immerse in a bowl of ice water.
- When the sweet potatoes are cool enough to handle, split in half and scoop the flesh out into a bowl and discard the skins.
- Heat the oil in a soup pot. Add the onion and sauté until golden.
- Add the tomatoes, coconut milk, curry powder, and 2 cups water. Bring to a slow boil.
- Stir in the sweet potato. Puree the soup until smooth either by using an immersion blender or transferring (in batches if need bto a blender.
- Heat the soup gently until it reaches a simmer, then season with salt and pepper. Serve at once, or if time allows, let it stand for a half hour or longer to allow the flavors to blend. Heat through gently as needed.
• Add some heat with sriracha or other hot sauce
• Top each serving with chopped cilantro
More time / Less lazy
Before beginning the soup, peel the sweet potatoes and cut into large dice. Place in a large saucepan with barely enough water to cover. Bring to a slow boil, then lower the heat, cover, and simmer until tender, 15 to 20 minutes. Proceed with the recipe from step 3. If there’s still some cooking water remaining with the sweet potatoes, use less water in step 4, then adjust as needed.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Evan Atlas.