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Maximum flavor. Minimum effort. Totally vegan.
You don’t need to spend hours in the kitchen or buy expensive ingredients to create delicious, creative, plant-based meals. The Easy 5-Ingredient Vegan Cookbook is dedicated to providing you with nutritious recipes from the 5 main food groups essential for a healthy vegan diet.
The most common barriers to eating plant-based foods are a learning curve and time, so each of these 5-ingredient cookbook recipes includes no more than five components, supplemented with simple staples you can keep on hand: olive oil, vegetable broth, onions, garlic, salt, and pepper. Recipes like Stuffed Dates with Cashew Cream, Chickpea and Sweet Potato Burgers, and Easy Corn Chowder couldn’t be easier to prepare. Hit the ground running with a 5-ingredient cookbook designed for maximum health and wellness―and convenience.
This 5-ingredient cookbook includes:
- Make it your own―Recipes include tips to make the meal even tastier or easier―or offer a different spin.
- Nutritious blueprint―Success begins with an overview of the vegan lifestyle and advice on selecting the best vegan ingredients, from healthy fats to protein replacements.
- No fuss―These simple 5-ingredient cookbook recipes help you conveniently integrate more plants into your diet.
Let this 5-ingredient cookbook be your guide to a simple, healthy vegan lifestyle.
From the Publisher
Just one of the 100 deliciously vegan recipes inside: Kale, Blood Orange, and Walnut Salad
Serves 4 / Prep time: 10 minutes / Cook time: 10 minutes GLUTEN-FREE, OIL-FREE, SOY-FREE
This bright, citrusy, flavorful winter salad is loaded with vitamin C and a burst of beautiful color. Vitamin C is an essential vitamin, meaning it can’t be produced by the body, and the more you eat, the more it boosts the immune system. Anthocyanins, pigment that’s common in flowers but not in fruit, are what make blood oranges deep red. If you can’t find them, substitute any variety of orange or grapefruit.
1. Juice 2 to 3 blood oranges, until you have 1/3 cup juice. Peel and section the remaining oranges.
2. Combine 1/3 cup blood orange juice, maple syrup, vinegar, garlic, salt, and ground black pepper in a food processor. Process until smooth. Taste and add a little water if needed.
3. Heat the oven to 350°F.
4. Spread the walnuts in a single layer on a baking sheet. Roast for 5 to 10 minutes, tossing the nuts occasionally to ensure even cooking. They are done when they appear a shade darker and smell toasty. Keep a close eye so they don’t burn.
3 to 4 blood oranges
1 tablespoon pure maple syrup
2 tablespoons white wine vinegar
2 garlic cloves, chopped
¼ teaspoon salt
Freshly ground black pepper
¼ cup chopped walnuts
4 cups kale, ribs removed, cut into ribbons