There are very few tasks that can be accomplished in fifteen minutes. We could scan our Facebook feed for dinner inspiration, but that could lead us down a rabbit hole of GIFs, videos, and memes. The smart move would be to pull out Katy Beskow’s 15-Minute Vegan and make a delicious meal in the time it takes to watch three cute kitten videos. Katy is the voice behind the popular blog aptly entitled, Little Miss Meat-Free, and is the vegan whisperer for carnivores — such as myself — helping us to decipher and possibly embrace the vegan lifestyle. I not only appreciate the tempting recipes and gorgeous photographs in the book, I also love Katy’s tips and ideas for making cooking an efficient and pain-free operation. They are absolute gold!
Fresh, wholesome ingredients are packed with flavor for vegan versions of take-out favorites such as Tempura Vegetables with Soy, Chilli, and Coriander Dipping Sauce, Pad Thai Jay with Lime and Sesame, and Sweet and Sour with Cashews. You could whip these recipes together faster than the delivery guy could get them to your front door. Most recipes serve two but why not double down and feed the whole family or a group of friends. I whipped up the Satay Noodles in the time required to make a peanut butter sandwich (with the crusts trimmed off because we’re fancy). Who wants a sandwich when you can have yummy noodles in the same time? Not me.
Pita Pizzas come to the rescue for us on a busy weeknight when nothing but pizza will do, and they are tasty enough to serve on game night or at your next get-together. Katy suggests getting creative and switching out toppings or experimenting with flavored oils. As far as I am concerned, this book is a keeper, and so is this recipe. Try it tonight! Also, be on the lookout for Katy’s next book 15-Minute Vegan Comfort Food available in September.
Sign up to receive inspiring, expert advice on living your best life from Books for Better Living and Penguin Random House.
Pita breads make wonderful pizza bases that can be loaded with toppings before being baked until golden. Little hands love to help too!
4 white pita breads
4 tablespoons tomato purée
4 chestnut (cremini) mushrooms, sliced
2 tablespoons jarred artichokes in olive oil
1 tablespoon pine nuts
1/2 teaspoon dried oregano
drizzle of olive oil
1 red chilli, deseeded and finely sliced
a handful of rocket (arugula) leaves, to serve
a handful of basil leaves, to serve
8 pitted black olives, slivered, to serve
1. Preheat the oven to 220°C/425°F/Gas 7.
2. Arrange the pita breads on a baking tray and spread one side with the tomato purée.
3. Press the mushrooms onto the tomato purée.
4. Shake off any excess oil from the artichokes and roughly slice them, then lay them onto the pitas.
5. Scatter over the pine nuts and oregano, then drizzle with oil.
5. Bake for 10 minutes until the base is golden. Scatter with chopped chillies, rocket leaves, basil leaves and olives to serve.
TIP: Get creative with the toppings! Switch tomato purée for pesto and experiment with flavored oils.
Recipe from 15-Minute Vegan by Katy Beskow, ©Katy Beskow, 2017. Excerpted with permission from the publisher, Quadrille, an imprint of Hardie-Grant.
Photo Credit: Dan Jones