“Being vegan is too hard.” We’ve all heard it, maybe even said it. Rita Serano is here to save the day with her new cookbook that makes meal prepping and cooking vegan a breeze. In seven ingredients or less, these plant-based recipes are perfect for strict vegans or flexitarians.
Whether you do it everyday or just once a week, eating vegan can be simple and delicious. Rather than go for a recipe that has a long, complicated list of ingredeints, Rita Serano has debuted her new cookbook, Vegan in 7, that maps out recipes ini 7 ingredeints or less.
The book is loaded with nourishing recipes and tips for avoiding over-processed, over-complicated foods. From breakfast to soups, appetizers, main dishes and even desserts, dig into these yummy vegan ideas.
Spring Pea Soup with Roasted Radishes
The book provides helpful tips for baking without eggs, making vegan ice creams, making a big batch of your own vegetable stock to have on hand, and even oil-free dressings (hint: sub tahini instead) if you’re looking to add more protein and less greasy oils.
For a peek inside the book, check out her spring soup recipe below.
VEGAN IN 7: Delicious Plant-Based Recipes in 7 Ingredients or Fewerby Rita Serano/ Photography by Laura EdwardsKyle Books; February 2018; Paperback;
Apple Tart with Almond Crust
Spring Pea Soup and Roasted Radishes
- 200 g radishes quartered
- 1 litre vegetable stock page 155 or wate
- 1 bunch of spring onions chopped
- 600 g frozen peas
- 150 g spinach leaves shredded (or a mix of leaves, e.g. spinach, sorrel, wild nettle)
- A swirl of Savoury Cashew Cream page 150, to serve (optional)
- Chopped fresh chervil to serve (optional)
- Preheat the oven to 180?C/gas mark 4 (350F) and line a baking tray with ?greaseproof paper.
- Toss the radishes in a bowl with a splash of stock or water and a pinch of salt and pepper. Spread them out on a the prepared baking tray and bake for 15–20 minutes, turning them every 5 minutes. They should be tender with a firm centre and a have a lovely pink colour when done.
- Meanwhile, make the soup. Put the spring onions, reserving 2 tablespoons, into a pan with a splash of water and cook over a medium heat for 5–10 minutes until soft. Add the remaining water or vegetable stock and bring to the boil. Add the peas, spinach leaves, 1½ teaspoons salt and a good pinch of pepper. Lower the heat and simmer for a further 2–3 minutes, then remove the pan from the heat. Blend the soup using a stick blender, then taste and add more seasoning if needed.
- Serve scattered with the roasted radishes, reserved chopped spring onions and chervil, with some Savoury Cashew Cream (page 150) if you like.
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