With Anne Dinshah

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. But vegan meals can be fast and simple to make.

This 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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