I could make a recipe from this cookbook every single day! Each recipe is perfect for, I’d say, for all of us who are generally crunched for time and 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 US. Just one of the time saving techniques Nava includes in this fun new vegan cookbook is using items like; fresh produce, good quality canned and frozen foods, whole grains, prepared sauces and obviously only 5 of these ingredients.
Another one of the secrets you will learn in 5 Ingredient Vegan is how to pack your dishes with flavor so that your friends and family will be 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 or helpful for someone that 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!
Pinto Bean and Avocado Salad
Brought to you by the Department of Yum, this lovely bean salad is richly flavored with olives and avocado. It pairs well with vegan quesadillas and simple grain dishes.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Hannah Kaminsky.
- 15-ounce can pinto beans, drained and rinsed
- 1 ripe avocado, diced
- 1 heaping cup cherry or grape tomatoes, halved
- 1/2 cup pitted black olives (halved if large)
- 2 limes
- Olive oil as desired, preferably extra-virgin
- Salt and freshly ground pepper to taste
Drain and rinse the pinto beans, then combine with the avocado, tomatoes, and olives in a serving bowl. Toss together gently.
Add the juice of 1 lime and a drizzle of olive oil and toss again.
Season with salt and pepper. Cut the second lime into 4 wedges to serve with the salad.
Garnish each serving with a few fresh cilantro leaves.
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 or enter for your chance to win a copy at the link below!
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?
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