Yesterday I got my copy of Nava Atlas‘ The Vegetarian 5-Ingredient Gourmet, a cookbook based around the idea that cooking a healthy, tasty vegetarian meal doesn’t have to be the most complicated thing in the world. All of the recipes have five or less ingredients (not including water, salt, and peper) and are relatively easy to make. But that also doesn’t mean that they’re the same-old-same-old, either. There are some really tasty sounding dishes (curried lentils and spinach, leek and potato soup, and a few tasty sounding bean and chili recipes) that can be prepared from a few easy ingredients.
I really like her philosophy on cooking, too, as it mirrors my own: cooking can be as relaxing or meditative as any other activity. She also believes that cooking simple dishes doesn’t mean that you’re taking an easy way out, but rather that you’re preparing a meal that will allow you to focus on the fun part of cooking rather than rushing around the kitchen trying to make three complicated dishes at a time.
The Poughkeepsie Journal also has an article on her today.
I imagine that over the next couple of weeks, you’ll see a bit more commentary on specific recipes as I try them out.