Robin Robertson - Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less

Much love and gratitude to my husband and best friend Jon, for all you do. And to my cats Gary and Mitski, thanks for making me smile every day and for being excellent office cats. I also want to thank the talented team at Andrews McMeel Publishing, especially my editor, Jean Lucas, as well as Diane Marsh, John Carroll, Dave Shaw, and Carol Coe. Thanks also to my agent, Stacey Glick of Dystel & Goderich Literary Management.

As a plant-based diet becomes more mainstream, vegan has become the new vegetarian. But even with more people realizing the many benefits of a plant-based diet, there remains a misconception that vegan cooking is time-consuming. With the recipes in this book, I hope to dispel that myth once and for all. By showing how quick and easy it is to get dinner on the table, it takes too long can no longer be an excuse not to cook vegan. In my earlier book, Quick-Fix Vegetarian, I discussed how simple it is to prepare delicious plant-based meals by cooking smarter, not harder. Now, in Quick-Fix Vegan, I employ those same time-tested techniques, shortcuts, and strategies to bring you 150 delicious new plant-based recipes that can be prepared in 30 minutes or less.

With Quick-Fix Vegan, you can make healthy and economical meals even when theres little time to cook. From satisfying soups and salads such as Coconut Corn Chowder and Rainbow Rotini Salad to fabulous main dishes including Spicy Smoked Portobello Tacos and One-Pot Pasta Primavera, appetizers such as Bruschetta with Sicilian Greens and Easy Artichoke Puffs, and desserts like Chocolate Cheesecake Squares and Apple Pie Parfaits, these recipes will be the ones youll rely on day in and day out. Whether youre a new or longtime vegan, or just want to eat that way occasionally, Quick-Fix Vegan can be an invaluable resource to help you put healthy and delicious meals on the table with a minimum of time and effort.

Flexibility is another important factor in these recipes. Ibelieve recipes, in general, are meant to be used as guidelinesfor creating particular dishes. For example, you may not likea particular ingredient in a recipe, or perhaps you don't haveit on hand. The solution is simple: leave it out or substituteanother ingredient for it, such as using parsley instead ofcilantro. Seasoning is also very subjective. I've chosen theseasonings for these recipes in the hope that they will pleasemost palates.