When my Fall 2019 book, 5-Ingredient Vegan came out, it traveled around the web on a blog tour, which we’ll hop onto here with a sampling of 10 of its recipes.
A blog tour is just what it sounds like — a virtual trip around the internet, with vegan bloggers trying out the recipes and/or reviewing the book.
Blog tours allow authors to connect with a wider swathe of readers, all the while staying home in their PJs. Well, that’s not always true, and mostly a myth. I’m out of PJs at the crack of dawn, myself, even though I don’t leave the comfort of home most days.
5-Ingredient Vegan is aimed at the busiest vegans (or those going in the plant-based direction) with the simplest recipes possible for the tastiest results. I’d like for people to be able to turn to any page and know they can make something great with just a handful of ingredients, even when they’re exhausted at 7 pm.
Here’s a sampling from among the 175 simple plant-based recipes from the book, plus a bonus of three podcasts on which I was a guest, holding forth on all things vegan. I’d like to once again thank all of these dedicated colleagues who hosted me on their platforms!
Kristina of Spabettie presents Sweet Potato Coconut Bisque. She writes, “Vegan sweet potato soup recipe is bright and flavorful. A 5 ingredient soup with tips to make it quick and easy.” Kristina did me one better, topping the soup with a homemade coconut cream. And bonus, she provides instructions for making an Instant Pot® version of this soup.
Photo: Dianne’s Vegan Kitchen
Dianne Wenz of Dianne’s Vegan Kitchen presents one of my personal favorites. She says, “This Peanut Satay Tofu Triangles recipe is super easy to make. Serve it with vegetables and noodles or rice for dinner, on top of a salad for lunch, or with baby carrots for a snack. It’s vegan with a gluten-free option.”
Heather Nicholds of Veganook writes, “When I was looking through Nava Atlas’ brand new cookbook, I knew I had to try making this polenta recipe.” She even made a video of making this recipe, her first foray into using prepared polenta!
Sarah of Bad to the Bowl says of Salsa Verde Quinoa, “It really is very simple to make this plant based quinoa dish! Rinse your quinoa (or soak it if you are prone to digestion issues), cook on the stovetop, stir in salsa, green onions and vegan cheddar cheese. Right before serving, stir in fresh cilantro.”
Marla Rose of Vegan Street shares my super-easy Chickpea Masala, and lets me do the talking: I’ve always been too lazy to roast and grind and mix and measure all the myriad spices that create the deep flavors of Indian cuisine.
Now, if you crave Indian flavors, you have an option other than going out to eat or take-out — just grab a jar of Indian simmer sauce. This dish takes only about ten minutes to make, even if you move at a glacial pace.
Alisa Fleming of Go Dairy Free writes: “I chose this Vegan Tuna Salad recipe to feature, because I think it highlights the book well, and shows how ‘real’ Nava is. People often think of cookbook authors slaving away in the kitchen to create celebrity-style dishes. But in reality, we’re everyday people who enjoy good food, but don’t always have time for elaborate recipes.”
Hannah Kaminsky has been photographing for me for years, and contributed many photos to this book, including this one. Here take on Curried Greens Smashed Potatoes:
“A literal flash in the pan, it takes mere minutes to wilt massive amounts of greens into manageable portions. Tossed with boldly spiced Indian simmer sauce, the exact flavor profile is highly flexible, making it effortless to switch it up and never get bored. In fact, this is a concept that knows no cultural boundaries.”
Kelli of Kelli’s Vegan Kitchen shared Crazy-Easy Vegan Sloppy Joes, and observed, “These recipes taste great as is or you can make them your own by adding or substituting ingredients you have on hand. You’ll also find suggestions on how to create a complete meal and tips on what dishes go well together. Today I’m sharing the recipe for Crazy-Easy Sloppy Joes – fast, filling, and everyone loves them!”
Alisa of Go Dairy-Free shared another recipe, this time for 2-Ingredient Date “Caramel” Sauce, writing: “This two-ingredient date caramel sauce is a healthy topping that’s naturally vegan, allergy-friendly, and paleo-worthy. It’s even Whole30 compliant … This date caramel sauce requires just dates and dairy-free milk beverage, that’s it!”
Last but definitely not least, my longtime friend Fran Costigan, the Queen of Vegan Desserts, chose to share a super-easy chocolate treat.
She writes: “Chocolate Granola Clusters are quick and easy to make, and they make a simple, yet delicious, dessert … I know you will find 5-Ingredient Vegan to be a practical book for today’s busy times. The recipes, while fast and simple to make, are delicious.”
Plus: A trio of podcasts
If you have a few spare moments, take a listen to these podcasts featuring 5-Ingredient Vegan
Nava Atlas: 5-Ingredient Vegan
Feisty Side of Fifty — interviewed by Mary Eileen Williams
Five-Ingredient Vegan Recipes with Nava Atlas
Jazzy Vegetarian — interviewed by Laura Theodore
Vegan Renaissance Women
Main Street Vegan — interviewed by Victoria Moran
- Learn more about Nava’s books.
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