Ella’s new collection, Quick And Easy, shows us that vegan cooking doesn’t have to be difficult or time-consuming. It’s easy to embrace a plant-based lifestyle with her fuss-free, simple recipes that cater for our busy lives. Divided into 7 sections, the new book offers – for the first time – recipes with an approximate cooking time, showing you how to make simple meals that will satisfy your taste buds and inspire you every day.
Chapters are divided into:
- Breakfasts
- Dips & Dressings
- 10-15 Minutes
- 20-30 Minutes
- Big Batch
- Sweet
- Weekend
Recipes that caught my eye:
- turmeric & courgette pancakes (p29)
- quinoa bread (p34)
- simple five-ingredient breakfast cookies (p40)
- artichoke & cannellini bean dip (p67)
- harissa-spiced hummus (p70)
- garlicky broccoli & beans (p109)
- lemony courgetti with spinach pesto (p110)
- lemony potato, asparagus & courgette (p127)
- green quinoa risotto (p134)
- chunky Italian soup (p141)
- tomato risotto (p178)
- pea & butter bean fritters (p181)
- nut butter chocolate chip cookies (p190)
- oatmeal raisin cookies (p193)
- fruity coconut & dark chocolate flapjacks (p200)
- crunchy espresso protein bites (p203)
- mango fruit roll ups (p208)
- seeded spelt & sunflower seed bread (p220)
- salted espresso chocolate tart (p259)
- chocolate & raspberry cake (p260)
My impressions of Quick And Easy:
For those of you new to this style of cooking it is great to see the notes on swaps, for what can be used in place of hard to find ingredients. Ella also includes tips and tricks which are helpful to the novice cook. If you are looking for more information as to what is involved with following a plant-based diet then this book is a great resource.
What I made:
I made the quinoa bread using ordinary milk instead of almond milk. I am so over buying almond milk for recipes as I never use all of it. And if you have ever looked at what comes out of the container once it has been opened and left for a few days, you might not buy it. The bread had a great taste and I served it with the chunky Italian soup which was full of flavour. I also made the nut butter chocolate chip cookies, baking them in my muffin tin to get a nice deep cookie. Everyone loved these, especially Hannah.
Publishing information for Quick And Easy:
| ISBN: | 9781473639249 |
| Publisher: | Hodder & Stoughton |
| Format: | Hardcover |
Disclosure: I was sent the book to review by Jonathan Ball Publishers. I was not required to write a positive review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime June 23:
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- 2017: Pouring Custard
- 2016: Fish Masala
- 2014: Whole Wheat Bread
- 2013: The Little Coffee Shop of Kabul
- 2011: Guacamole Burgers
- 2010: Lavender And Lime
nice to see a vegan cookbook with such a variety of entrees. and those cookies look delicious…
I hope you give them a try when I post the recipe?
Vegan cooking is very popular right now, though I wonder how many people are subbing not-vegan ingredients like you did. I’m not sure I see what’s unusual about this book, though you seem to have really tried to write a nice review.
best… mae at maefood.blogspot.com
I am sure a lot of people are subbing ingredients. It is very expensive to be vegan in my opinion 🙂