Vegetarian 5-Ingredient Gourmet
Format: PDF / Kindle (mobi) / ePub
“Nava Atlas has solutions for maintaining sophisticated flavors in the dishes she creates and still manages to keep the ingredients healthy.” —Cooking Light
Eating healthfully is a challenge for those with fast-paced lives. In The Vegetarian 5-Ingredient Gourmet, Nava Atlas pares meal preparation down to the essentials, using just a few high-quality ingredients in each delicious dish. Focusing on whole foods and fresh produce (with a little help from convenient natural sauces and condiments) she serves up a varied range of choices for everyday fare.
More than 250 recipes include soups, salads, and pastas; grain, bean, and soy entrees; wraps and sandwich fillings; simple side dishes; fruit-filled finales; and more. The full-flavored fare made from five ingredients or less includes Curried Red Lentil and Spinach Soup; Greek-Flavored Potato Salad; Black Bean Nachos Grandes; Baked Barbecue Tofu and Peppers; and Miniature Fresh Fruit Tarts. Filled with ingenious shortcuts and sprinkled with kitchen wisdom and tips throughout, The Vegetarian 5-Ingredient Gourmet also offers the reader dozens of menu suggestions to help make meal planning effortless.
From sophisticated (Mixed Greens with Pears, Cranberries, and Goat Cheese) to kid-friendly, (Peanut Butter Noodles), here are recipes to suit every taste. Nava Atlas makes it simple for busy families or active singles to eat the kind of high-nutrient foods everyone needs and to enjoy the robust flavors everyone craves.
shells, tiny tubes), thin noodles (angel hair pasta, fine egg noodles), and fun shapes (wagon wheels, stars, alphabet noodles). Pasta with Asparagus Here's a simple way to say “happy spring.” Do try this with goat cheese—the contrast of its slight bite and the mild flavor of asparagus is tantalizing. Cook the pasta according to package directions and drain. Meanwhile, trim the woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler (fresh slender spring
Combine them in a large pot with 6 to 8 cups water. Cover and soak overnight (during warm weather, soak in the refrigerator to prevent spoilage). Or, cut soaking time by using the quick-soak method: Bring 6 to 8 cups water and the beans to a boil, turn off the heat, and let stand, covered, for an hour or so. Note that some legumes, notably lentils and split peas, don't require soaking. To reduce the gas-producing quality of beans, replace soaking water with fresh water before cooking. The
chilies Minced fresh cilantro to taste, optional 4 soft taco-size (8-to 10-inch) flour tortillas 1 to 1½ cups grated cheddar or cheddar-style soy cheese Calories: 269 • Total fat: 10 g Protein: 15 g • Carbohydrate: 26 g Cholesterol: 25 mg • Sodium: 466 mg MENU Tomato and Green Chili Quesadillas or Soft Tacos (this page) Avocado and Pinto Bean Salad Stone-ground tortilla chips with salsa Avocado and Ricotta Soft Tacos 4 SERVINGS 1 medium-large ripe avocado, pitted
they can try this one or that, or even a little of everything, if I'm lucky. An array of fresh vegetables on the table contributes to a feeling of abundance, enhancing everyone's enjoyment of the meal. Mini-Lexicon of Broccoli Varieties (and Some Tips) I've mentioned here and there in this book that broccoli is a favorite vegetable in my family. When I no longer have any in the vegetable drawer, I know it's time to go shopping for produce. But even the healthiest of pleasures can get tired if
balsamic vinegar, optional Pinch of salt Calories: 67 • Total fat: 6 g Protein: 1 g • Carbohydrate: 4 g Cholesterol: 0 mg • Sodium: 2 mg Contemporary Creamed Spinach 6 SERVINGS 1½ to 2 pounds fresh spinach, well washed, stemmed, and coarsely chopped! One 12.3-ounce container firm silken toful 1½ tablespoons nonhydrogenated margarine 1 tablespoon minced fresh dill or 1 teaspoon dried dill Salt and freshly ground pepper to taste Calories: 88 • Total fat: 4 g Protein: