Description
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:
About the Author
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.
Book Information
ISBN 9781510771529
Author Kylie Perrotti
Format Paperback
Page Count 248
Imprint Skyhorse Publishing
Publisher Skyhorse Publishing
Weight(grams) 839g
Dimensions(mm) 229mm * 191mm * 20mm
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 & frisee salad
- Beet ricotta dumplings with dilly yogurt
- Mango cauliflower curry
About the Author
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.
Book Information
ISBN 9781510771529
Author Kylie Perrotti
Format Paperback
Page Count 248
Imprint Skyhorse Publishing
Publisher Skyhorse Publishing
Weight(grams) 839g
Dimensions(mm) 229mm * 191mm * 20mm
