Carleigh Bodrug has built a career on the idea that plant-based cooking does not have to be complicated or time-consuming. As the founder of PlantYou and a #1 New York Times bestselling cookbook author, she has cultivated a massive following around meals that are practical, satisfying, and realistic for a busy life. Her latest project, the cookbook Quickies: 140+ Nourishing Plant-Based Recipes for Busy People, leans further into this philosophy with low-effort dinners, smart pantry meals, and shortcuts designed to fit a real-world schedule.
Recipes for the Real World
Bodrug developed the recipes in Quickies as a utilitarian tool. The book is not filled with elaborate techniques or fancy ingredients; instead, it focuses on accessibility. She approaches “easy” from the perspective of someone juggling daily responsibilities rather than a professional kitchen environment. This practical approach allows people to see themselves in the cooking process, making the food feel less like a chore and more like a manageable part of a routine.
One of the standout dishes from the collection is the Tuscan beans recipe. This dish relies almost entirely on pantry staples, combining a bulk-purchased can of chickpeas with sun-dried tomatoes, coconut milk, tomato paste, and spices. It serves as a prime example of how a few basic items can be transformed into a substantial meal with minimal effort.
Another time-saving technique highlighted in the book involves using the heat of the oven to handle active cooking time. The author recommends “dump meals” where the cook spends only five minutes assembling ingredients into a casserole dish or onto a sheet pan. The dish then cooks for an hour while the person moves on to other tasks, such as laundry or other chores. This strategy acknowledges that the primary barrier to cooking healthy meals is often lack of time rather than lack of motivation.
For those looking to clear out their refrigerator, the author suggests transforming herbs that are about to spoil into a dressing. By blending yogurt, lemon or lime juice, herbs, and salt, one can create a flavorful topping for salads or as a dipping sauce. This method extends the life of ingredients and reduces food waste without adding extra steps to the cooking process.
When creating creamy sauces without dairy, Bodrug relies on cashews or hulled sunflower seeds. She notes that these ingredients provide the necessary texture without heaviness. To keep the sauce smooth, she advises adding more plant milk or pasta water before serving. This simple adjustment prevents the sauce from seizing and maintains a light consistency.
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While the book offers many shortcuts, the author admits that her personal go-to for a quick dinner is the Walnut Sun Dried Tomato Ragu. This pasta dish comes together in 20 minutes but tastes as though it has been simmering for hours. It represents the balance of speed and flavor that the book aims to achieve.
Even dessert fits into the low-effort category. The author has been cooking the Tofu Chocolate Mousse frequently. Her husband either makes it every few days or asks her to prepare it. The dessert is noted for being delicious, quick to make, and high in protein.
Building a Community of Support
When time is limited, the “Got This, Make That” concept becomes useful. Pasta serves as a frequent base for these meals. One popular option involves boiling pasta while preparing a blender sauce. The sauce includes edamame, basil, and a nut or seed such as cashews or walnuts. This method delivers fiber and protein with minimal effort.
Personal Favorites and Essential Shortcuts
Another beloved item is the Tofu Chocolate Mousse. Her husband requests it frequently because it is a delicious, quick, and high protein dessert.
Selections for the Home Cook
Fiber is a nutrient that often goes unnoticed. The Secret Ingredient Cookies address this gap. A full can of chickpeas is hidden within the batter. This addition provides fiber without compromising the taste of the dessert. The cookies represent a way to enjoy sweets while gaining nutritional value.