“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.
Japanese-Style Porridge 
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
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Spring Pea Soup and Roasted Radishes
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A vibrant spring soup, showcasing the seasons freshest peas and radishes. Simple, healthy, and perfect for a light lunch or dinner.
Ingredients
- 8 oz (200 g) radishes
- 4 cups (1 litre) vegetable stock
- 1 bunch spring onions
- 1 lbs (600 g) frozen peas
- 5 oz (150 g) spinach leaves
- Savoury Cashew Cream
- Chopped fresh chervil
Instructions
- Preheat the oven to 350°F (180°C) 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 the prepared baking tray and bake for 15–20 minutes, turning them every 5 minutes.
- 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 a 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.
Notes
- For a smoother soup, strain the blended mixture through a fine-mesh sieve before serving.
- If fresh peas are available, substitute 2 cups of fresh peas for the frozen peas, adjusting cooking time as needed.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 8
- Protein: 8
Find it online: https://honestcooking.com/delicious-plant-based-recipes/
Frequently Asked Questions
What should I do if I don’t have tahini for the oil-free dressing?
You can try substituting tahini with sunflower seed butter or almond butter, which will still provide a creamy texture and some added protein.
Can I use frozen peas instead of fresh peas in the Spring Pea Soup?
Yes, frozen peas work well in this recipe and can save you time; just make sure to thaw them before adding to the soup.
How can I make the Japanese-Style Porridge thicker?
To thicken the porridge, you can reduce the amount of water or broth used or cook it for a longer time until it reaches your desired consistency.
