If you’re on the hunt for a new vegan cookbook with something just a bit different to it, you’re in luck. Rita Serano’s new cookbook, Vegan in 7, is a much-needed addition to my own collection. Restricting herself to just 7 ingredients or less, Rita has managed to use whole plant foods to create some really stunning, flavourful recipes that we are sure to use over and over. I was particularly excited to see a mostly oil -free cookbook. I find oil to be as needless and nutritionally poor as sugar, which you won’t find here either. Being able to pull together a meal from just a handful of ingredients is a big plus for this cookbook. It’s really refreshing to see and to appreciate simple but tasty whole foods.
The only thing we have used differently is the sweetener, preferring our homemade date syrup to the rice or maple used here. Otherwise, we do not need to adapt these recipes! I never find that! It’s so great just to be able to pick up a cookbook and find several options we can make without popping to the store. It uses the kind of ingredients we almost always have, your cupboard basics for most vegans who like to cook a bit.
We started out making the Roasted Cherry Tomato Quiche from page 88, pictured above. This had a lovely crust, easy to make in just a few minutes. I loved the bean filling, a fantastic nutritional boost that gave great texture to the centre of the quiche. Beans and legumes are an important part of a vegan diet so its excellent to see them used throughout the book.
The Courgette (Zucchini) Frittata on page 109 is another easy recipe that we tried and enjoyed. We actually couldn’t quite follow the recipe, needing to substitute some of the chickpea or gram flour with some blended butter beans. This actually worked out just great and the frittata had a lovely texture. We have plans to adapt it some more in future attempts, maybe adding some chopped broccoli or leafy greens.
You’ll find a section at the back that has a lot of the basics used as ingredients throughout or that are handy for a vegan kitchen to have on hand. In today’s Sunday prep, as I write this, we are including two of the recipes from this book! The Asian Sweet and Spicy Sauce on page 163, and the Green and Spicy Hummus on page 159. Both are simple but great to have on hand in your fridge.
I am very impressed overall. Not just to find a book full of delicious looking and tasty plant based vegan meals or recipes, but for it to be based on simple, largely unrefined plant based ingredients as well is just a huge bonus. It makes it easier for my family to use common cupboard ingredients for vegans, in new and scrumptious ways! This will become one of the vegan classics I am sure, and I will wear out this copy in no time!
You can find a previous article featuring an interview with Rita and a recipe not featured in the book, here.
Disclaimer: I received this book from Rita’s publishers for free. All views expressed are given in good faith and are unpaid.