A collection of over 100 simple, satisfying, plant-packed recipes that are low on effort but big on flavor, from Natalia Rudin, the viral creator behind Nat's Nourishments. Loved for her quick and delicious recipes whipped up after a long day as a personal chef, Natalia Rudin has created a show-stopping cookbook full of (mostly) plant-based recipes that are guaranteed to comfort, nourish, and delight. With chapters organized by timeframe that take less than 15 minutes, 30 minutes, or an hour; slower recipes to savor at the weekend or with friends; meal-prep ideas to elevate your packed lunches; breakfasts to be enjoyed slow or on the go; and treats to satisfy every sweet tooth, there is a recipe for every occasion. These recipes are short on ingredients but big on flavor and nutrition, with plenty of suggestions for additions and substitutions to suit what you eat and what you have available. Smashed Miso Butterbeans and Crispy Soy Mushrooms - Basil, Zucchini, and Pistachio Mafaldine - Blistered Tomatoes and Chickpeas over Creamy Polenta - Romesco Roasted Vegetable Quinoa Bowl - Fluffy Buckwheat Pancakes with Date Caramel - Chai-Spiced Chocolate and Pecan Blondies Filled with silky sauces, sweet treats, and morning delights, Cooking Fast and Slow takes simple ingredients and elevates them so that every meal feels special and tastes incredible. Natalia Rudin is a personal chef, certified health and nutrition coach, yoga teacher, and the creative behind Nat’s Nourishments. For the past five years, she has worked with clients and built up her platform for plant-based, quick, and flavor-packed meals. Well-traveled and a complete foodie, Rudin has created a wonderful online community of folks looking for simple, yet delicious meals. She has partnered with brands like Barilla and UberEats as well as performed at Taste of London. Introduction I grew up in a foodie family. Most of my childhood was spent in London and almost all our meals were homemade from scratch, each lovingly cooked by my mother. Her food was strongly influenced by Austrian and Italian cuisine, both places where she spent her younger years traveling. Some of my favorite things to eat as a child were bolognese and a good Wiener schnitzel, and my mum’s were always the best. My father was a huge advocate for trying new things and not being afraid of the unknown. He would always be ordering the wildest items on the menu, like snails, frog legs, or ox tongue, things I was totally terrified of trying as a child! I am half Russian on my father’s side and my babushka perfectly fit the stereotype of being a feeder and showing her love through food. On our visits to Russia, she would ply me with blinis and homemade raspberry compote to my heart’s content (the recipe for which is on page 186). This was all the perfect concoction to spark my interest in the culinary world. At age seven, I made what my oldest brother, Tom, called “the best omelet he had ever tasted.” It was simple: eggs and a sprinkling of whatever cheese we had lurking in the fridge, but it came out perfectly. The kitchen was a mess, but I stood proudly among it, and there my love for cooking was born. While I was young and still in school, I eased myself into cooking with simple savory recipes, which I often revert to now—things like bolognese sauce, penne pomodoro made from scratch, and tricolor salads. I’ll never forget when I discovered balsamic glaze; it made me feel like a Michelin-starred chef, making abstract drizzles across plates of Parma ham, tomatoes, mozzarella, and figs. I quickly became obsessed with baking and would often be found with greasy butterfingers and covered in flour on weekends. Admittedly, for a long time it was a lot of Betty Crocker cake mix and store-bought frosting, but eventually I took the plunge and started making things from scratch. Very brown bananas were always a prompt and banana muffins were quite often piled up on a plate, displayed in our kitchen, and offered to any soul who passed through the front door. It wasn’t until later, when I traveled around Southeast Asia, South and Central America, and India, that my horizons broadened in terms of cooking. I was introduced to herbs and spices I had never heard of and cooking methods that were completely foreign to me. I was in awe. My childhood, although rich with travel and culture, was a little bit capricious. When I was seventeen, my parents divorced and things got a lot messier, including my state of mind. After a few years of binge-drinking, partying, and just general rebelling, I decided to travel solo around East Asia. I learned the value in nourishing my body, which in turn nourished my mind. Ingredients like lentils, beans, and chickpeas paired with a variety of colorful vegetables and spices became my new diet. (Not to say that my diet prior to that was terrible, just limited.) Indian cuisine had never really been a part of my life until I went there myself, and I quickly fell in