Plant Based on a Budget Quick & Easy is the second cookbook I’ve read by Toni Okamoto @plantbasedonabudget. What I really like about her recipes is that they are uncomplicated. They usually don’t involve too many ingredients, and the ingredients are ones that I can easily find at my neighborhood grocery store. The recipes are are also easily customizable so that I can add spice and flavorings as I see fit. The instructions are easy to follow and not overwhelming. In this particular cookbook, meals don’t take very long to make, and Instant Pot cooking options are often given. I love this because a year or so ago my sister gave me her unwanted Instant Pot and I really enjoy using it.

These recipes are all vegan but not gluten or sugar free. I love cooking vegan when I can. Recently, I made waffles with the flaxseed meal egg substitute and my family (who are much pickier than I) loved them.

So far, one of my favorites is the Chili Cornbread Casserole, which my husband also really liked. It is surprisingly easy and delicious. I adored the Pinto Bean Dip which uses nutritional yeast to give a cheesy flavor. My greatest weakness is tortilla chips and dip, so I love new dip recipes that are at least somewhat healthy.

Another favorite was Caldo de Tofu, although I didn’t have corn or celery so just doubled the carrots and zucchini. I used the Instant pot option, sautéing the veggies in the pot a bit before starting the pressure cook. The dish was initially more soupy, but the leftovers are creamier because the rice absorbed the liquid a bit. I honestly liked the texture both ways. I added salt, pepper & lime juice to taste, as Toni suggests in the recipe. The result was such a cozy meal that felt perfect for this snowy week.

I think this cookbook is great for busy people who want to cook but don’t want to feel overwhelmed. I also think it would be great for new vegans or new cooks who want recipes that can make their lifestyle choice seem achievable.