5… 4… 3… 2… 1… EAT!
I consider myself quite capable when it comes to whipping up last-minute meals and fast whole foods, but Nava Atlas has raised the bar to the next level. Now author of twelve cookbooks, 5-Ingredient Vegan, her latest entry to the burgeoning field, is yet another smash hit poised to take off in kitchens around the nation. Believe it or not, every single edible masterpiece is composed of just five ingredients.
Skeptics may argue that such lofty words of praise are tainted with bias, seeing that I photographed about half of the dishes in this book. Rather, I would argue that such experience leaves me in a better position to more accurately assess the recipes, since I had the pleasure of both cooking and eating all of those subject, too!
A particular standout from the long list of favorites has been the understated yet spectacular 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. Reaching into a spare pantry, I’ve been delighted by the results that even a basic marinara sauce have wrought, to say nothing of the dazzling flavors infused by a simple enchilada sauce. That’s the beauty of this cookbook; each recipe is an outline to fill with any colors you see fit. Go ahead and paint the town tomato red, if that’s the hue du jour.
I don’t just mean that in a hypothetical way, of course. I want you to really experience these taste sensations in your own home! That’s why I’m GIVING AWAY a copy of 5-Ingredient Vegan to one lucky winner, right here, right now! To enter, use the form below the recipe and let me know in the comment section: What is your current go-to meal using five ingredients or less? If you don’t have one, which of the recipes in the book sound like a fast favorite to start with?
Even when your fridge is nearly vacant and time is scant, Nava Atlas is here to save the meal. Who else could possibly pull off restaurant-quality Chickpea Masala with just five ingredients, or deceptively rich Seed and Nut Butter Truffles, ready to grab and go in a matter of minutes? With decades of experience, Nava’s welcoming voice narrates each page with compelling ease, making everyday plant-based cooking accessible, effortless, and most importantly, delicious.
- 4 Medium Golden Potatoes
- 5- to 6-Ounce Package Mixed Power Greens* or Baby Spinach
- 2 Scallions, Sliced
- 1/4 Cup Chopped Fresh Cilantro
- 1 Cup Indian Simmer Sauce, Your Favorite Variety
- Scrub the potatoes and microwave until done. Start with 2 minutes per potato, then add time as
needed. They should be fairly soft, but not collapsed.
- Meanwhile, rinse the greens and wilt down in a large skillet or stir-fry pan. Drain well. Return
them to the pan and stir in simmer sauce. Be generous without drowning the greens. Cook briefly
over medium heat until the mixture comes to a gentle simmer.
- Cut the cooked potatoes in half lengthwise and smash lightly with a large fork. Divide the greens
among them and serve at once.
*You’ll find power greens shelved near baby spinach and other packaged greens. If you can’t find
it, use baby spinach.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc.
Photo by Hannah Kaminsky.
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Amount Per Serving: Calories: 302 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 12mg Sodium: 318mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 14g Sugar: 7g Sugar Alcohols: 0g Protein: 12g