Quick and easy are the top SEO words for online recipe searches these days. But quick and easy doesn’t always result in food worth eating. There’s an art to simplicity, and lucky for you, there’s Nava Atlas, accomplished artist, vegan visionary, and the author of a dozen cookbooks, including her newest, 5-Ingredient Vegan.
Nava gets it, you’re busy. So is she. Like you, she doesn’t want to spend all day in the kitchen. But she’s still committed to being plant-based, still prefers home-cooked meals — the food she fed herself and her family before the advent of the Impossible Burger, before supermarkets stocked tahini and tamari, before vegan was cool. Nava helped make it cool. And approachable. Her new book proves she’s still at it.
Hallelujah, now umami bombs like tamari, tahini, sriracha and salsa are easy to get, and 5-Ingredient Vegan recipes rely on them, as well as pantry staples like tinned tomatoes, quinoa, and coconut milk. They bring the flavor and do the work so you don’t have to. Nava combines these and other readily available ingredients for fast, no-fuss, gotta-have recipes to please everyone. Case in point — Nava’s recipe for curried greens smashed potatoes. I’m a fool for greens and for Indian spices. My husband loves potatoes. It’s a win-win, and it’s a breeze, too.
We live complicated lives. We often eat complicated food. The plant-based Impossible Burger contains 40 ingredients, many of which are best understood by microbiologists. Nava’s have five ingredients, and you can get them in the supermarket. As she writes in the intro to 5-Ingredient Vegan, “Simplicity doesn’t imply mindlessness, but rather echoes Walt Whitman’s view that ‘Simplicity is the glory of expression.’ With a few well-chosen ingredients, a simple meal can be as delicious as a more elaborate one.” Amen, sister.
With food photography by fellow vegan culinary star Hannah Kaminsky, and Evan Atlas, the author’s son, 5-Ingredient Vegan is simply splendid.