The Plant-Based 5-Ingredient Cookbook is a super book, packed with easy recipes that only need 5 or so ingredients (excluding basics like water, oil, salt and pepper). These recipes don’t require a shopping list, just find a recipe then go to the grocery, remembering in your head what you need to buy! The recipe also cut down on food waste and are super-affordable as they are made with everyday ingredients.
Before cooking, read up on food safety for people and pets.
Take five simple ingredients and transform them into delicious recipes for any occasion. Most of the recipes feature Italian themes based around fresh vegetables and natural foods like lentils, and there are quite a few Asian dishes too (no desserts).
Base your meals around core ingredients like pasta, beans, legumes, mushrooms or squash. Each recipe has a beautiful colour photo. This is a real find! Recipes include:
- Sun-dried tomato pasta with corn
- Ravioli in ginger-fennel broth
- Thai basil chickpea salad
- Creamy Dijon chickpeas & mushrooms
- Saffron butternut squash lentil bowl
- White acorn squash in charred fennel-tomato broth
- Tahini-miso shiitake broth
- Mango cauliflower curry
The first chapter begins with pasta dishes. As an example of what to expect, let’s take a look at the first recipe for sun-dried tomato pasta with corn. It uses oil from a jar of sun-dried tomatoes for double-tomato flavour and lots of fresh vegetables (corn, cherry tomatoes, fresh basil).
You’ll already have your ‘base ingredients’ like salt, pepper and oil. And pasta is the main ingredient. By making the sauce and drizzling over the pasta and serving with fresh herbs, you have a simple affordable meal that is more tasty, nutritious sand affordable than the same-old jars of pasta sauce.
