A bestselling author of several prior vegan cookbooks, Ella, as she is known to her fans, presents here a diverse array of flavors in recipes that are meant to be quickly assembled—or which can be prepared in advance with a little more effort and thawed or reheated for lunches or those evenings when you come home and just want dinner ready ASAP.
In the 10-15 minute section, for instance, you'll find a chickpea and tomato salad with quick-pickled onions that also sports mango and avocado. Frozen peas, cashews, and turmeric form the core of fast pasta sauce. With a little more time, from the 20-30 minute section you could prepare a sweet potato and black bean bowl seasoned with smoked paprika, cilantro and a hint of maple syrup. Or in a make-ahead mood you could cook and freeze a batch of beet and cauliflower curry.
It's easy to see this being a handy addition to any vegan kitchen, or to any kitchen where the cook simply wants to serve more vegetables.
Hardcover. Color photographs throughout. The book originates in the UK but measurements and vocabulary have been Americanized.