The Plant-Based 5-Ingredient Cookbook
Fast & Flavorful Recipes Made Vegan
Publisher: Skyhorse
Date of Publication: 31 August 2023
Number of Volumes: Trade Paperback
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Publisher's listprice:
GBP 20.00
GBP 20.00
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8 211 (7 820 HUF + 5% VAT )
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Availability:
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
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Product details:
| ISBN13: | 9781510771529 |
| ISBN10: | 1510771522 |
| Binding: | Paperback |
| No. of pages: | 248 pages |
| Size: | 228x190x20 mm |
| Weight: | 840 g |
| Language: | English |
| Illustrations: | Color photographs throughout |
| 641 |
Category:
Short description:
100 plant-based recipes made with just a handful of ingredients!
Long description:
100 plant-based recipes made with just a handful of ingredients!
&&&160;
Five ingredients. That&&&39;s all you need to make a fast, flavourful, foundational recipe. The Plant-Based 5-Ingredient Cookbook shows you how to take five simple ingredients and transform them into delicious plant-based dishes for any occasion.
&&&160;
All recipes use just five core ingredients such as pasta, beans, legumes, squash, and mushrooms, making it easy to find dishes based on your favourite food, what you have on hand, or what you&&&39;re craving. Five-ingredient recipes include:
&&&160;
Five ingredients. That&&&39;s all you need to make a fast, flavourful, foundational recipe. The Plant-Based 5-Ingredient Cookbook shows you how to take five simple ingredients and transform them into delicious plant-based dishes for any occasion.
&&&160;
All recipes use just five core ingredients such as pasta, beans, legumes, squash, and mushrooms, making it easy to find dishes based on your favourite food, what you have on hand, or what you&&&39;re craving. Five-ingredient recipes include:
- Sun-dried tomato pasta with corn
- Ravioli in ginger-fennel broth
- Thai basil chickpea salad
- Creamy Dijon chickpeas &&&&160;mushrooms
- Saffron butternut squash confit lentil bowl
- White acorn squash in charred fennel-tomato broth
- Tahini-miso shiitake broth
- Warm mushroom &&&&160;frisée salad
- Beet ricotta dumplings with dilly yogurt
- Mango cauliflower curry
