I hear this a lot from my friends, my coworkers, my husband, and from my own two lips.
If you are too tired to cook, what are you eating? Processed food. Take-out. Cereal. Potato chips (been there, done that). A can of soup. This is expensive, if you are eating out all the time, or just plain unsatisfying and unhealthy.
That is where Lorna Sass’s Short-Cut Vegan comes in.
I can get really caught up in cooking. Not that I usually make things that are extremely involved, but cooking takes time. Sometimes you would rather spend your evenings reading a book or watching TV and unwinding after a long day. So just because you aren’t into cooking up a storm for a weeknight dinner, doesn’t mean you shouldn’t try a new recipe.
Fast cookbooks are all the rage these days, but many of them are not really that fast. Or if they are fast, they are not “lazy fast”: there is too much chopping, or stirring, or too many pots to wash up afterward.
Short-cut Vegan is fast and I mean really fast. In addition, many of the recipes fit into my category of “lazy fast”. The nice thing about this cookbook is that you can stock up on a few handy items and, should the mood not to cook strike, you can easily whip up a healthy dinner and have a few leftovers for lunch the next day without going through too much pain.
Over the last month I have made some quick and easy recipes from Short-Cut Vegan: Caribbean Black Bean Soup, Udon with Green Beans and Peanut Sauce, Posole, Bean and Corn Chili pictured directly above and Curry in a Hurry pictured at the beginning of the post. They have all been quick and tasty – just as promised.