Everything I have made from it so far has been really good and crazy easy.
I think the secret to this book’s success is that Klein doesn’t try to force recipes to be vegan that weren’t vegan to begin with.
The only recipes that have tofu are Asian-style recipes which would have tofu in them anyway. There are no vegan substitutes in here either, so no soy milk or fake burger patties. And as it implies in the title, there’s no obscure ingredients in here either — no seitan or tempeh to be found. Everything can be found in virtually any supermarket.
And everything cooks super fast! All the recipes I’ve tried so far can easily be made on a busy weeknight.
Clockwise from the top: Greek Chickpeas and Rice (p. 102, which, okay, I de-veganized by adding feta cheese, but it was still good without it), Cuban Style Fried Rice with Pineapple (p. 113), Roasted Broccoli with Garlic and Lemon (p. 118), and Orzo with Mushrooms, Sun Dried Tomatoes, and Basil (p. 85).
Also not pictured is the Pasta Puttanesca which is some of the best puttanesca sauce I’ve ever had, vegan or otherwise, which I’ll share with you, if you’re thinking about picking up a copy of the book for yourself:
My name is Kristen: k-r-i-s-t-e-n…
…and I’m addicted to buying crappy mass-market paperback cookbooks from the 1970s.