Posted by admin in Vegan Cookbooks on 07 14th, 2010
This book is a wonderful addition to any vegan’s library. Especially those who live a busy lifestyle and need recipes that are quick, easy, and delicious! Every recipe has 4 or less main ingredients. Yep! That is it. I told you quick and easy! I have found several recipes that my husband is going to flip for.. Crispy artichoke hearts, Baked artichoke dip, Zippy potatoes O’Brien, Thai vegetable soup… Yum!
The 4 Ingredient Vegan is authored by Maribeth Abrams with Anne Dinshah. It is published by Book Publishing Co.
Ch 1 Getting Started
Ch 2 Morning Meals
- Sweet-and-Creamy Hot Rice Cereal
- Cashew French Toast
- Buckwheat Pancakes
- Strawberry-Banana Gel
- Zippy Potatoes O’Brien
- Baked Bean and Tater Casserole
- Morning Muffin Sandwich
Ch 3 Beverages
- Banana-Nut Smoothie
- Luscious Strawberry Frappe
- Cherry Kiss
- Mellow Mango-Peach Smoothie
- Strawberry Colada
- Kale Chill
- Frozen Strawberry Lemonade
- Raspberry-Lime Cooler
- Peanut Butter Cup
Ch 4 Soups
- Red Onion Soup
- Great Greens Soup
- Pumpkin-Bean Soup
- Sweet-and-Sour Cabbage Soup
- Artichoke,Leek, and White Bean Soup
- Ginger-Kissed Butternut Squash Soup
- Almost-Instand Minestrone
- Thai Vegetable Soup
- Tomato-Rice Soup
Ch 5 Salads
- Roasted Beet Salad with Raspberry Vinaigrette
- Potato Salad Americana
- Wild Rice Salad
- Fiesta Rice Salad
- Succotash Salad
- Aegean Chickpea Salad
- Green Bean, Cucumber, and White Bean Salad
- Tempeh “Chicken” Salad
- Chickpea-of-the-Sea
Ch 6 Dips, Spreads, and Savory Sauces
- Spinach Dip
- White Bean Nacho Dip
- Russian Dressing Dip
- Baked Artichoke Dip
- Lentil-Walnut Pate
- Hazelnut-Yam Pate
- Sundried Tomato Spread
- Black Olive Tapenade
- Roasted Red Bell Pepper Spread
- Vineyard Peppers
- Creamy Horseradish Dipping Sauce
- Agave-Mustard Dipping Sauce
- Creamy Dijon Dipping Sauce
- Peanut Sauce and Dip
- Cashew “Cheese” Sauce
- Butternut Sauce
- Bolognese Sauce
- Italian Sausage and Pepper Sauce
Ch 7 Main Dishes
- Mediterranean Penne
- Linguine with Sea Greens
- Roasted Eggplant and Pesto Roulade
- Ravioli with Broccoli in Coconut Sauce
- One-Pot Lentil-Vegetable Supper
- Stuffed Bell Peppers
- New-Fashioned Greens and Black-Eyed Peas
- Indian Chickpeas, Cauliflower, and Potatoes
- South-of-the-Border Quesadilla
- Black Bean Roll-Ups
- Pierogies Italiano
- Tomato and Yam Pizza
- Pizza Verde
- Classic-Style Pierogies
- Barbecue Tempeh
- Seitan with Tomatoes and Sauerkraut
- Hefty Greens
- Spinach Casserole
- Stuffed Onion Casserole
Ch 8 Side Dishes
- Bangkok Asparagus
- Asparagus in Corn Sauce
- Lemon-Dill Beets
- Pickled Beets
- Roasted Green Beans Almondine
- Green Bean Casserole
- Roasted Brussels Sprouts with Toasted Pine Nuts
- Purple Cabbage with Sesame Sauce
- Crispy Artichoke Hearts
- Harvest Mash
- Smashed and Spiked Potatoes
- Rosemary Sweet Potatoes
- Sweet Potatoes with Cranberries, Apricots, and Pecans
- Purple Sweet Potato Pie
- Broccoli-Rice Casserole
- Polenta Provencal
- Creamy Millet Casserole
- Sweet-and-Tangy Chickpeas
- Middle Eastern Fava Beans
- Cuban Black Beans
Ch 9 Desserts, Treats, and Sweet Toppings
- Melon Balls in Mint Liqueur
- Hot Spiced Apples
- Divine Baked Pears
- Pear-fect Strudel
- Berry Turnovers
- Banana, Chocolate, and Ginger Pastry
- Strawberry Chocolate Crisps
- Chocolate-Covered Strawberries
- Vegan Fudge
- Chocolate Fondue
- Halvah
- Bliss Balls
- Tahini Chews
- Chocolate Mousse
- Peach Sauce
- Cashew Creme
- Chocolate Creme
- Cheesecake Creme
- Ice Cream Dream Bars