The 4-Ingredient Vegan

Maximum Flavor with Just 4 Ingredients!

When you're pressed for time, it's tempting to pass on a home-cooked meal in favor of restaurant fare or take-out. And if you're looking to incorporate more plant-based meals into your diet, complicated recipes for unfamiliar foods can appear difficult to make. Some of the best recipes in the world are easy to prepare and don't require a long list of foods to chop and measure.

This new cookbook shows how to create scrumptious entrees, salads, soups, side dishes, beverages, and even desserts with just a few main ingredients - four to be exact. Co-authors Mary Beth Abrams and Anne Dinshah share their best secrets for creating great flavors, simple and easily, with creative combinations of beans, grains, veggies, and fruit. You'll discover how a great garnish, a flourish of nuts, or a burst of miso can add simple touches that make a meal more memorable. And get tips on how to use vegan convenience foods that save time, provide lots of flavor, and make nutritious, satisfying fare.

Recipes include: Zippy Potatoes O'Brien, Thai Vegetable soup, Ginger-Kissed Butternut Squash Soup, Aegean Chickpea Salad, Roasted Raspberry Beet Salad, Baked Artichoke Dip, South-of-the-Border Quesadilla, Vegan Fudge, and Cheesecake Creme.

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