There are just some nights when you don’t feel like being the dishwasher. You know the kinds of recipes I’m talking about: The ones with a zillion ingredients (and accompanying tools), five pots, a couple of spatulas, and a baking sheet. But there are evenings when we all simply need a break.
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One Pot Vegetarian: Easy Veggie Meals in Just One Pot!, $14.60 on Amazon
Enter “One-Pot Vegetarian,” a cookbook from French writer and food stylist Sabrina Fauda-Rôle. The book hones that desire to do less and employ fewer appliances, all while making expert vegetarian meals, inspired from around the world, that are just as good as (and often better than) the ones where you’ve been cleaning longer than you’ve been cooking.
The 80 recipes filling the book boast affordable and easily available ingredients, and range from weeknight essentials to dishes perfect for celebrations. In just one pot, you’ll be able to make everything from shakshuka to sweet potato and white bean stew, udon noodles with cabbage and miso to vegetable tagine. Plus, many of the meals take less than 25 minutes from start to finish.
AIDEA Dutch Oven Enameled Cast Iron Round Pot, $62.69 on Amazon
Below, find Sabrina’s quick recipe for ravioli with spinach and hazelnuts. Fresh ravioli, baby spinach, heavy cream, hazelnuts, and a few spices are all tossed into a pot and cooked for three minutes until the spinach is wilted. You can serve this straight from the pot, finished off with a sprinkling of parmesan cheese. Once you’ve scraped the bottom, it may be time for you to masquerade as the dishwasher, but luckily there’s only one pot to clean.
Ravioli with Spinach and Hazelnuts Recipe
Ravioli with Spinach and Hazelnuts
- 300 g (10 ½ oz) fresh ravioli
- 100 g (3 ½ oz) baby spinach
- 250 ml (8 ½ fl oz/1 cup) soya-based cream (or other dairy alternative)
- 1 tablespoon onion powder
- 2 tablespoons soy sauce
- 1 pinch of salt
- 1 pinch of pepper
- 50 g (2 oz/⅓ cup) hazelnuts, roughly chopped
- 30 cm (12 in) frying pan (skillet)
- Put all the ingredients into the frying pan, setting aside half the hazelnuts.
- Cook for 3 minutes over a medium heat, stirring to wilt the spinach. Serve with the reserved hazelnuts.
Header image courtesy of Akiko Ida.