Kaminsky - Real Food, Really Fast: Delicious Plant-based Recipes Ready in 10 Minutes or Less

Copyright 2018 by Hannah Kaminsky

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Library of Congress Cataloging-in-Publication Data is available on file.

Cover design by Jane Sheppard

Cover photo credit: Hannah Kaminsky

Print ISBN: 978-1-5107-2759-5

Ebook ISBN: 978-1-5107-2760-1

Printed in China

Contents

Introduction

Quick and easy recipes are a dime a dozen, or perhaps a penny a dozen is more accurate at the current exchange rate, and yet our recipe files still come up empty when dinnertime rolls around. Delve into those stacks of dusty cookbooks and troll the Internet for something simple and youll be rewarded with an avalanche of options. Why seek out even more? Quite simply, its rare that these recipes live up to their lofty promises. Flavor and nutrition suffer in the name of speed, yielding to the temptations of modern convenience foods that pale in comparison to something a bit fresher. Go the more wholesome route, and suddenly youre tacking on an extra 20 minutes of prep time that the recipe author conveniently failed to mention. Adding insult to injury, for every hundred formulas floating about in various formats, only one might have any culinary meritand thats being generous. What could be worse than going through the work of cooking from scratch after an already exhausting day of work only to sit down to a flavorless meal?

End the madness here and now. These recipes are guaranteed to pull no punches, wont leave a bad taste in your mouth, or force you to walk away hungry. Fussy foods have no place on my plate; Id rather pour myself a bowl of cereal at night than go through any greater hassle to feed myself, so Id never ask more of anyone I care about. Every option, from breakfast to dessert, has been put through the gantlet, torture tested to make sure the recipe can hold up to tight deadlines and even shorter tempers. Ten minutes or less is the magic number. With a few of the tips and tricks scattered throughout the book, you can handily whip up a feast in less time than it takes to put in a delivery order online.

Though this seemingly crazy, self-imposed time limit may be the inspiration, its far from the most important guiding factor to the collection of plant-based treats that await you. Flavor always comes first. If it doesnt make your kitchen smell irresistible and your palate sing, it doesnt make the cut, no questions asked. After all, food should do more than just fill your stomach! Cut the crappy ingredients, dump the same old standbys, and start dancing to a new culinary rhythm, no matter how busy the daily grind gets. This is not just another quick and easy vegan cookbook.

Warp-Speed Secrets and Fast Fundamentals

The single most important ingredient in any recipe cant be measured in tablespoons or cups, nor can it be bought, borrowed, or stolen. That extra piece of the puzzle that most cookbooks fail to address is you , the intrepid cook, boldly venturing forth to explore new culinary territory. Anyone can read a recipe and it doesnt take a classically trained chef to chop an onion, but there are certain steps that can be taken to speed through prep work in record time. To accomplish the following formulas in under 10 minutes as promised, before you prepare your vegetables, you must prepare yourself. Move with intention and a sense of urgency; know your next step before you get there to keep dancing through the routine with grace. That also means reading through each recipe from start to finish so there are no surprises halfway through the hustle.

Whether youre a seasoned pro or a new cook, the following suggestions should help tune up your techniques to get food on the table faster than ever before. Keep your eyes peeled for additional quick tips sprinkled throughout the book to help speed up specific recipes, too!

Maximize Your Microwave

Lacking the ability to properly brown foods, microwaves are frequently discredited as real cooking equipment, but theyre incredibly handy for powering specific techniques. Quickly thaw out frozen vegetables before tossing them into a soup or stew, effectively cooking them before they ever hit the stove, simultaneously raising their temperature to prevent the heat from dropping when they dive in. No matter what, always drain thoroughly before using. Depending on how long the frozen goods have been in the chill chest, additional moisture from within the freezer may have built up on the surface, and the last thing you want is for that excess to water down your dinner.

Microwaves are good for so much more than simply defrosting, though. Theyre my preferred appliance when it comes to toasting nuts, seeds, and coconut in the blink of an eye. Spread out the ingredients in an even layer on a large plate, leaving the center clear (since it tends to cook less evenly.) Heat for 13 minutes, depending on the particular ingredient and quantity, stirring every 30 seconds or so to ensure an even, golden roast. It tends to move very quickly from raw to burnt, so you must keep a close eye on the process from start to finish.

Take Stock

The best recipe is one that you dont need to shop for, and by stocking up on a few essential staples, you may be impressed at what you can accomplish without an extra trip to the store. Canned and dry goods that have a virtually endless shelf life are always smart buys, prime candidates for purchasing in bulk whenever possible. For anyone beginning to build their own cooking pantry, these are the bare basics that I personally keep on hand at all times:

Quick Cooking Grains and Starches:

Couscous

Small Pasta Shapes

Tortillas, Bread, or Pita

All-Purpose Flour

Cornstarch

Nuts & Seeds:

Whole Flaxseed

Almonds

Cashews

Chia Seeds

Canned / Packaged:

Beans

Tomato Paste

Nutritional Yeast

Crushed and/or Diced Tomatoes

Marinara Sauce

Soy Sauce

Apple Cider Vinegar

Vegetable Stock Powder

Olive Oil

Coconut Oil

Various Spices and Dried Herbs

Chop to It

While anyone can pick up a knife and immediately accomplish some serious plant-based butchery, its equally as important to hone your knife skills as it is to keep your blade sharp. If youre not quite confident breaking down basic vegetables, hit up YouTube and find an endless trove of helpful visual assistance. More crucial than the actual cut, however, is consistency. Keep all pieces of uniform size to ensure proper, even cooking. As they say, practice makes perfect; cook more often and youll cook better overall!