The Plant-Based 5-Ingredient Cookbook
Fast & Flavorful Recipes Made Vegan
Seiten
2023
Sky Pony Press (Verlag)
978-1-5107-7152-9 (ISBN)
Sky Pony Press (Verlag)
978-1-5107-7152-9 (ISBN)
100 plant-based recipes made with just a handful of ingredients!
Five ingredients. That's all you need to make a fast, flavourful, foundational recipe. The Plant-Based 5-Ingredient Cookbook shows you how to take five simple ingredients and transform them into delicious plant-based dishes for any occasion.
All recipes use just five core ingredients such as pasta, beans, legumes, squash, and mushrooms, making it easy to find dishes based on your favourite food, what you have on hand, or what you're craving. Five-ingredient recipes include:
Sun-dried tomato pasta with corn
Ravioli in ginger-fennel broth
Thai basil chickpea salad
Creamy Dijon chickpeas & mushrooms
Saffron butternut squash confit lentil bowl
White acorn squash in charred fennel-tomato broth
Tahini-miso shiitake broth
Warm mushroom & frisée salad
Beet ricotta dumplings with dilly yogurt
Mango cauliflower curry
Learn how to make easy, breezy, vegan dishes any day of the week with The Plant-Based 5-Ingredient Cookbook.
Five ingredients. That's all you need to make a fast, flavourful, foundational recipe. The Plant-Based 5-Ingredient Cookbook shows you how to take five simple ingredients and transform them into delicious plant-based dishes for any occasion.
All recipes use just five core ingredients such as pasta, beans, legumes, squash, and mushrooms, making it easy to find dishes based on your favourite food, what you have on hand, or what you're craving. Five-ingredient recipes include:
Sun-dried tomato pasta with corn
Ravioli in ginger-fennel broth
Thai basil chickpea salad
Creamy Dijon chickpeas & mushrooms
Saffron butternut squash confit lentil bowl
White acorn squash in charred fennel-tomato broth
Tahini-miso shiitake broth
Warm mushroom & frisée salad
Beet ricotta dumplings with dilly yogurt
Mango cauliflower curry
Learn how to make easy, breezy, vegan dishes any day of the week with The Plant-Based 5-Ingredient Cookbook.
Kylie Perrotti is a self-taught home cook who started her website triedandtruerecipe.com because she wanted a no-frills, no-nonsense approach to finding easy, elegant, and delicious meals to make at home. Her love for plant-based cooking inspired her to start the website exploringvegan.com to inspire others to incorporate more meat-free meals into their diet. Kylie is passionate about developing easy, flavorful recipes and building strong communities around a love of food and cooking. Her sites have become go-to resources for hundreds of thousands of home cooks looking to elevate their recipe routine. Kylie lives in Baltimore, Maryland.
| Erscheinungsdatum | 14.06.2023 |
|---|---|
| Zusatzinfo | Color photographs throughout |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 191 x 229 mm |
| Gewicht | 839 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| ISBN-10 | 1-5107-7152-2 / 1510771522 |
| ISBN-13 | 978-1-5107-7152-9 / 9781510771529 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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