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Ethnic Vegan Box Set 4 in 1: Dairy Free Vegan Italian, Vegan Mexican, Vegan Asia

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Italian Vegan Recipes

[] Disclaimer

Copyright © 2016

All Rights Reserved.

No part of this eBook can be transmitted or reproduced in any form including print, electronic, photocopying, scanning, mechanical or recording without prior written permission from the author.

While the author has taken utmost efforts to ensure the accuracy of the written content, all readers are advised to follow information mentioned herein at their own risk. The author cannot be held responsible for any personal or commercial damage caused by information. All readers are encouraged to seek professional advice when needed.

[] Gift Included

As part of our commitment to making sure you live a healthy lifestyle, we have included a free e-book in the link below. This book looks at improving every aspect of your life over the long term; including diet, sleep and exercise. I hope that you enjoy this e-book and the extra gift as well. The link to the gift is below:

http://36potentfoodstoloseweightandlivehealthy.gr8.com

[] About the book

The vegan diet is one that eliminates the consumption of animal and animal derived products such as meats, fish, poultry, eggs, honey and dairy, and is meant to help you improve your health and regain vigor. It is known to help reduce weight as well as help in reducing heart-related diseases.

There are many books out there that offer you a wide range of vegan recipes, so why this book? Well, simply because this book enlists recipes that are not just vegan, these are Italian vegan recipes that will address your health as well as taste bud requirements.

The focus of this book is to bring across a wide plethora of Italian vegan recipes since Italian is one of the most favored cuisines across the world, thereby introducing you to a whole new world of vegan dishes.

The book is designed for easy reference and the instructions are easy to follow. The recipes have been designed keeping in mind a wide range of readers including bachelors, housewives and also students keen on trying out the vegan diet, hence the recipes are simple and the ingredients used are easily available and easy on the budget. You are free to mix and match the ingredients to come up with new recipes of your own.

So, this is not just a diet specific book, this is a recipe book that is focused on your health. It also entails you to maintain the vegan diet while eating your favorite cuisine.

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[] About the author

Sam Kuma is passionate about sharing his culinary experience to the world. His work involves modernization of healthy diet plans. He has published many recipe books for vegan, ketogenic, and paleo diets, dash food cooking, and several cookbooks on ethnic cuisines. His main focus is to make healthy diets like vegan and ketogenic mainstream by sharing easy-to-create, appetizing recipes. In his first two books regarding vegan recipes, he has produced delicious vegan chocolates, desserts, ice creams, burgers, and sandwiches. Below is a link to his other Amazon products:

[+ Sam Kuma Special+]

[] Table of Contents

Disclaimer

Gift Included

About the book

About the author

Table of Contents

Introduction

Vegan Italian Sauces

Marinara Sauce

Basil Pesto

Italian Tomato Sauce

Pesto with Arugula

Quick Alfredo Sauce

Sundried Tomato and Basil Pesto

Vegan Italian Breakfast Recipes

Pumpkin Spice Latte

Cioccolata Calda (Italian Hot Chocolate)

Mocha Latte Breakfast Quinoa

Vegetable Pizza Burritos

Healthy Burritos

Italian Scramble

Vegan Migas

Vegan Pizza Rolls

Vegan Italian Soup Recipes

Celeriac Soup

Italian Vegetable Soup

Italian Orzo Spinach Soup

Zuppa Vegana

Vegan Italian Salad Recipes

Italian Pasta Salad

The Big Italian salad

Vegetable Salad

Italian Pasta Veggie Salad

Vegan Italian Pasta Recipes

Penne with Beans and Veggies

Pumpkin Seed Alfredo Fusilli

Roasted Ratatouille with Spaghetti

Stuffed Pasta Shells

Spinach Vegetable Lasagna

Tofu Shrimp Scampi

Zucchini Pasta

Vegan Italian Miscellaneous Recipes

Black eyed peas and Tofu Pizza

Sriracha BBQ Tofu Pizza

Tomato and Cream Cheese Sandwich

Vegan Meatballs

Bruschetta with Sautéed Mushrooms

Butternut Squash Risotto

Vegan Italian Dessert Recipes

Boozy Peach Lime Italian ice with Tipsy Cherries

Vegan Tiramisu with Strawberries

Pineapple and Orange with Bertolli Italian Glaze

Amaretti Cookies

Banana Ice

Conclusion

About The Book

Introduction

Chapter 1: Mexican Vegan Salsa Recipes

Salsa Roja de Molcajete

Salsa Verde Cruda

Tomato Salsa

Guacamole

Guacamole Taquero

Black Bean Guacamole

Pico de Gallo

Mango Salsa with Peaches

Chiltomate

Salsa de Tomatillo en Molcajete

Chapter 2: Mexican Vegan Breakfast Recipes

Breakfast Burritos

Mexican Spicy Tofu Scramble

Vegan Migas

Breakfast Enchiladas

Breakfast Vegan Sausage Scramble

Vegan Mexican Quinoa

Chapter 3: Mexican Vegan Soup Recipes

Taco Soup

Mexican Rice Soup

Tortilla Soup

Vegetable Soup

Zucchini Soup

Black Bean and Salsa Soup

Chapter 4: Mexican Vegan Salad Recipes

Salsa Potato Salad

Spicy Mexican Salad

Tempeh Quinoa Salad

Mexican Bean Salad

Chickpea Salad

Hummus Salad

Chapter 5: Mexican Vegan Snacks Recipes

Vegan Elote

Tofu Nachos

Pinwheels

Blue Corn Nachos with Homemade Guacamole

Roasted Corn Mini Tostadas

Mexican Mini Quesadillas

Chapter 6: Mexican Vegan Main Course

Sweet Potato Enchiladas

Poblano & Portobello Fajitas

Zucchini Casserole

Mexican Rice

Mix Veggie Tacos

Burrito Casserole

Chapter 7: Mexican Vegan Dessert Recipes

Mexican Chocolate Pudding

Chocolate Chia Seed Pudding

Churros

Mexican Apple Pie

Avocado Ice Cream

Mexican Arroz con Leche

Mango Pudding

[Conclusion
**]

About The Book

Introduction

[* Chapter 1: Asian Vegan Breakfast Recipes*]

Chinese Crullers

Vegetable Rolls

Dou Jiang (Sweetened Soymilk)

Baozi (Chinese Steamed Buns)

Breakfast Wonton Soup

Roasted Sweet Potatoes, Shanxi Style

Chinese Potato Pancakes

Scallion Pancake

Vegetarian Congee

Chapter 2: Asian Vegan Appetizer Recipes

Steamed Tofu Pot Stickers

Vegetable Spring Rolls

Salt and Pepper Tofu

Asian Chili Tofu

Chapter 3: Asian Vegan Soups and Salads

Tofu Soup

Chinese Hot Pot

Nine Vegetable Hot and Sour Soup

Spinach and Peanut Salad

Chinese Salad

Cucumber Salad

[* Chapter 4: Asian Vegan Noodles and Rice Recipes*]

Tofu Udon

Veggie Chow Mein

Vegetable Stir Fry Mung Bean Noodles

Fried Rice

Sriracha Fried Rice

Spicy Medley

Hoisin Tofu with Mushrooms and Cauliflower Rice

Chapter 5: Asian Vegan Main Course Recipes

Sesame Tofu

Sesame Seitan with Oyster Mushrooms

Spicy Eggplants

Kung Pao Lentils

Sichuan Tofu with Garlic Sauce

Amaranth with Vegetables from Wok

Chinese Stir Fried Green Beans

Stir-Fry Red Cabbage

Chapter 6: Asian Vegan Desserts

Chocolate Ginger Lychees

Stuffed Apples

Creamy Baihe

Griddled Pineapple with Spiced Caramel

Sweet Peanuts

Chinese Yams in Syrup

Tangerine Duff

Conclusion

Book description

Introduction

[* Chapter 1: Mediterranean Vegan Pastes, Sauces, and Dips*]

Cilantro Pistou

Tahini Paste

Tahini Sauce

Bell Pepper, Olive, and Arugula Salsa

Hummus

Lebanese Moutabel

Cilantro Garlic Hummus

Avocado Taco Dip Recipe

Baba Ganoush

Lebanese Muhammara

Chapter 2: Mediterranean Vegan Breakfast Recipes

Focaccia Bread

Vegan Shakshouka

Mediterranean Breakfast Couscous

Cheesy Mediterranean Scramble

Zucchini and Mushroom Frittata

Mediterranean Quinoa

Italian Scramble

Cioccolata Calda (Italian Hot Chocolate)

[* Chapter 3: Mediterranean Vegan Salad Recipes*]

Minty Winter Tabbouleh

Greek Salad

Big Italian salad

Lebanese Fattoush

Mediterranean Salad

Moroccan Carrot and Chickpea Salad

[* Chapter 4: Mediterranean Vegan Soup Recipes*]

Giouvarlakia (Greek Meatball Soup)

Mediterranean Stew

Egyptian Red Lentil Soup

Mediterranean Bean Soup

Italian Wedding Soup

Zuppa Vegana

Avgolemano (Greek Easter Soup)

Lebanese Lentil Soup

French Onion Soup

Moroccan Lentil Soup

[* Chapter 4: Mediterranean Vegan Appetizers Recipes*]

Greek Fava

Mediterranean Stuffed Mushrooms

Italian Bruschetta with Sautéed Mushrooms

Spanish Patatas Bravas

Lebanese Shish Taouk (Vegan Shish Kebabs)

Chapter 5: Mediterranean Vegan Main Course

Greek Spetsofai

Mujadara with Lebanese Salata

Spanish Paella Primavera

Cauliflower Shawarma

Syrian Mehshi Jazzar

Egyptian Koshari

Lebanese Moussaka

Chapter 6: Mediterranean Vegan Dessert Recipes

Mediterranean Halva Pudding

Spanish Sangria Dessert

Italian Castagnaccio (Chestnut Cake)

French Apple Tart

French Toast Bread Pudding

Egyptian Apple Halawa

Syrian Baklava

Conclusion

[] Introduction

It isn’t for nothing that we say health is wealth – it’s a cliché because it’s true. One’s health is the greatest asset a person has; if you’re sick, you can’t do anything! Unfortunately, in today’s stress-filled and hectic way of life, it’s health that takes a huge hit. It is more important than ever to let go of unhealthy habits and develop new ones to regain vital vigor.

Once again, it is a cliché, but diet and lifestyle changes are the way to go to lead a healthier and happy life! When it comes to diet, letting go of unhealthy meats and switching to vegan food choices is a brilliant way of trying to live healthily. Including foods such as wheat, barley, oats, rye, fresh fruits and vegetables will make your day move smoother, keep you fresh and make you live longer! Vegans are like vegetarians, except that they do not consume any animal product, even common ones like milk, eggs and honey.

The vegan diet is extremely healthy, as it eliminates the consumption of complex foods. These complex foods often confuse the liver and digestive tract, thereby leading to health issues. The benefits of the vegan diet are many – it helps you lose weight; develop glowing skin, stronger hair, teeth and nails. It also aids in cleaning your gut and kidney and improves digestion. Being vegan has also been proved to boost immunity. Another reason why a lot of people are now switching to veganism is because it puts a much lesser strain on the environment. When we cut down on animal meats and products, we reduce animal slaughter – given how many species have become extinct due to human intervention, it makes sense to switch, don’t you think?

Of course, shifting from being a meat-eater to being a vegan cannot happen overnight. You must slowly transition into the diet by going about it in a step-by-step manner. Start by consuming 3 vegan meals a week and then slowly increase it to 5, and then 7 and so on and eventually, once you can control your craving for meat and dairy, you will completely switch over to the vegan diet. Like with any new thing, it won’t be easy! But keep at it and soon you’ll find yourself enjoying fresh fruits and veggies instead of that bacon cheeseburger which is basically a heart attack waiting to happen.

To make your transition smooth and easy, we have shared some lip smacking and delicious vegan recipes. The best part about this book is the fact that these are not just any Vegan recipes; they are Italian vegan recipes. Through these recipes, you get the goodness of a vegan meal whilst incorporating Italian ingredients. The result is a sumptuous Italian dish that will prove once again what makes Italian food better than the rest of the world cuisines.

The recipes mentioned in this book are all easy to make and the instructions are quite simple to follow. This book will serve as your comprehensive Italian vegan diet cookbook and leave you with enough recipes to gain a head start.

So, without any further ado, let’s get started.

[] Vegan Italian Sauces

[] Marinara Sauce

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p<>{color:#000;}. Cooking Time: 15 min
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p<>{color:#000;}. Serving: 4 – 6

Ingredients:

*
p<{color:#000;}. 2 cans (28 ounces each) crushed tomatoes

*
p<{color:#000;}. 1 cup onion, chopped

*
p<{color:#000;}. 2 teaspoons dried oregano

*
p<{color:#000;}. 2 tablespoons garlic, minced

*
p<{color:#000;}. 2 tablespoons olive oil

*
p<{color:#000;}. 2 teaspoons dried basil

*
p<{color:#000;}. 2 teaspoons salt or to taste

*
p<{color:#000;}. ¼ teaspoon freshly ground black pepper or to taste

Method:

#
p<{color:#000;}. Place a saucepan over medium heat. Add oil. When oil is heated, add onions and sauté until translucent.

#
p<{color:#000;}. Add garlic and sauté for a couple of minutes until fragrant. Add basil, oregano salt and pepper and sauté for 20-25 seconds.

#
p<{color:#000;}. Add tomatoes and mix well.

#
p<{color:#000;}. Lower heat and simmer for about 10-12 minutes until it thickens. Remove from heat and cool completely.

#
p<{color:#000;}. Transfer into an airtight container and refrigerate until use.

#
p<{color:#000;}. This sauce can be used in kinds of pasta, pizzas, main course etc.

[] Basil Pesto

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p<>{color:#000;}. Cooking Time: 3 min
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p<>{color:#000;}. Serving: 4 – 5

Ingredients:

*
p<{color:#000;}. 4 tablespoons garlic, minced

*
p<{color:#000;}. 6 cups fresh basil, chopped

*
p<{color:#000;}. ½ cup brazil nuts or walnuts

*
p<{color:#000;}. 1 cup pine nuts or cashew nuts

*
p<{color:#000;}. 1 teaspoon chili powder

*
p<{color:#000;}. 2 cups extra virgin olive oil

*
p<{color:#000;}. 1 ⅓ cups vegan parmesan cheese

Method:

#
p<{color:#000;}. Add basil and about 2 tablespoons oil to a blender and blend until a paste is formed.

#
p<{color:#000;}. Add rest of the ingredients and blend until smooth.

#
p<{color:#000;}. Transfer into an airtight container and refrigerate until use.

#
p<{color:#000;}. This sauce can be used in kinds of pasta, main course etc.

Note: Combination of Brazil nuts and pine nuts or walnuts and cashew nuts is suitable.

[] Italian Tomato Sauce

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p<>{color:#000;}. Cooking Time: 45 min
<>.
p<>{color:#000;}. Serving: 5 – 6

Ingredients:

*
p<{color:#000;}. 2 cans (28 ounces each) whole or diced fire-roasted tomatoes

*
p<{color:#000;}. 6 tablespoons olive oil

*
p<{color:#000;}. 2 cans (6 ounces each) tomato paste

*
p<{color:#000;}. 2 green bell peppers, diced

*
p<{color:#000;}. 2 large onions, diced

*
p<{color:#000;}. 12 cloves garlic, minced

*
p<{color:#000;}. 2 tablespoons honey

*
p<{color:#000;}. 2 teaspoons salt or to taste

*
p<{color:#000;}. Freshly ground black pepper to taste

*
p<{color:#000;}. 8 teaspoons Italian seasoning

Method:

#
p<{color:#000;}. Place a saucepan over medium heat. Add oil. When oil is heated, add onions and bell pepper, and sauté until translucent.

#
p<{color:#000;}. Add tomatoes, tomato paste, honey, salt and pepper.

#
p<{color:#000;}. Lower heat, cover partially and simmer for about 30minutes. Add garlic and simmer for another 10 minutes.

#
p<{color:#000;}. Add parsley. Mix well, remove from heat, and cool completely.

#
p<{color:#000;}. Transfer into an airtight container and refrigerate until use.

#
p<{color:#000;}. This sauce can be used in kinds of pasta, pizzas, main course, dips, etc.

[] Pesto with Arugula

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p<>{color:#000;}. Cooking Time: 3 min
<>.
p<>{color:#000;}. Serving: 4 – 5

Ingredients:

*
p<{color:#000;}. 3 cups fresh basil leaves

*
p<{color:#000;}. 3 cups baby arugula leaves

*
p<{color:#000;}. 2 cans (6 ounces each) black olives. Drained

*
p<{color:#000;}. 15 cloves garlic, peeled

*
p<{color:#000;}. 1 ⅓ cups pine nuts

*
p<{color:#000;}. Juice of a lime

*
p<{color:#000;}. 1 ½ cups extra virgin olive oil

*
p<{color:#000;}. 2 teaspoons red wine vinegar

*
p<{color:#000;}. ¼ teaspoon ground cayenne pepper

*
p<{color:#000;}. Salt to taste

*
p<{color:#000;}. Pepper powder to taste

*
p<{color:#000;}. ¼ teaspoon ground cumin

Method:

#
p<{color:#000;}. Add basil, arugula and about 2 tablespoons oil to a blender and blend until a paste is formed.

#
p<{color:#000;}. Add rest of the ingredients and blend until smooth.

#
p<{color:#000;}. Transfer into an airtight container and refrigerate until use.

[] Quick Alfredo Sauce

<>.
p<>{color:#000;}. Cooking Time: 7 min
<>.
p<>{color:#000;}. Serving: 4 – 6

Ingredients:

*
p<{color:#000;}. 4 cups low sodium vegetable broth

*
p<{color:#000;}. 4 tablespoons nutritional yeast

*
p<{color:#000;}. 1 ½ teaspoons garlic powder

*
p<{color:#000;}. ½ cup raw cashew butter

*
p<{color:#000;}. 4 tablespoons brown rice flour

*
p<{color:#000;}. 4 teaspoons apple cider vinegar

*
p<{color:#000;}. 2 teaspoons fine sea salt or to taste

*
p<{color:#000;}. ½ teaspoon freshly ground black pepper

*
p<{color:#000;}. 1 teaspoon dried Italian herbs

Method:

#
p<{color:#000;}. Add all the ingredients to a blender and blend until smooth. Pour into a large saucepan.

#
p<{color:#000;}. Place the saucepan over medium heat. Bring to a simmer stirring constantly. Simmer until the sauce thickens.

#
p<{color:#000;}. Remove from heat and cool completely. Transfer into an airtight container. Refrigerate until use.

[] Sundried Tomato and Basil Pesto

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p<>{color:#000;}. Cooking Time: 10 min
<>.
p<>{color:#000;}. Serving: 4

Ingredients:

*
p<{color:#000;}. 2 cups sundried tomatoes with oil

*
p<{color:#000;}. 5-6 cups basil

*
p<{color:#000;}. 2 cups cashews

*
p<{color:#000;}. ¾ cup extra virgin olive oil

*
p<{color:#000;}. Salt to taste

*
p<{color:#000;}. Pepper powder to taste

Method:

#
p<{color:#000;}. Add tomatoes to a blender along with its oil and blend until smooth.

#
p<{color:#000;}. Add rest of the ingredients and blend until smooth.

[] Vegan Italian Breakfast Recipes

[] Pumpkin Spice Latte

<>.
p<>{color:#000;}. Cooking Time: 5 min
<>.
p<>{color:#000;}. Serving: 3

Ingredients:

*
p<{color:#000;}. 6 tablespoons pumpkin puree

*
p<{color:#000;}. 2 cups brewed coffee

*
p<{color:#000;}. 1 cup vanilla flavored almond milk

*
p<{color:#000;}. 1 teaspoon vanilla extract

*
p<{color:#000;}. 2 teaspoons pumpkin pie spice

*
p<{color:#000;}. ¼ teaspoon ground cinnamon

*
p<{color:#000;}. 5-6 drops liquid stevia or sweetener of your choice

Method:

#
p<{color:#000;}. Place a saucepan over medium heat. Add milk and pumpkin puree and cook for about a couple of minutes.

#
p<{color:#000;}. Remove from heat and rest of the ingredients except cinnamon and blend until smooth.

#
p<{color:#000;}. Pour into cups. Garnish with ground cinnamon and serve immediately.

[] Cioccolata Calda (Italian Hot Chocolate)

 

<>.
p<>{color:#000;}. Cooking Time: 5 min
<>.
p<>{color:#000;}. Serving: 2

Ingredients:

*
p<{color:#000;}. 4 tablespoons cocoa powder unsweetened

*
p<{color:#000;}. 1 ½ cups +2 tablespoons almond-cashew milk, divided

*
p<{color:#000;}. 4 teaspoons cornstarch

*
p<{color:#000;}. 4 tablespoons granulated sugar

*
p<{color:#000;}. ½ teaspoon vanilla extract

Method:

#
p<{color:#000;}. Add all the ingredients except cornstarch, vanilla and 2 tablespoons milk to a blender and blend until smooth. Pour into a large saucepan.

#
p<{color:#000;}. Place the saucepan over medium heat. Bring to a simmer stirring frequently.

#
p<{color:#000;}. Whisk together in a small bowl, cornstarch and 2 tablespoons milk. Pour this mixture into the saucepan stirring constantly.

#
p<{color:#000;}. Reduce heat to medium-low and simmer until the thickness you desire is achieved.

#
p<{color:#000;}. Remove from heat and add vanilla extract. Mix well, pour into cups and serve.

PRINT

[] Mocha Latte Breakfast Quinoa

<>.
p<>{color:#000;}. Cooking Time: 20 min
<>.
p<>{color:#000;}. Serving: 8

Ingredients:

*
p<{color:#000;}. 2 cups brewed coffee + extra if required

*
p<{color:#000;}. 2 cups quinoa, uncooked, rinsed

*
p<{color:#000;}. 2 cups coconut water + extra if required

*
p<{color:#000;}. ½ cup coconut cream

*
p<{color:#000;}. ½ cup vegan chocolate chips

Method:

#
p<{color:#000;}. Place a saucepan over medium heat. Add quinoa, coffee, coconut water and chocolate chips and bring to a boil.

#
p<{color:#000;}. Reduce heat, cover and cook until all the moisture in the pan is almost dried. If you feel quinoa is uncooked, add more brewed coffee and coconut water.

#
p<{color:#000;}. Remove from heat.

#
p<{color:#000;}. Garnish with coconut cream and serve.

 

[] Vegetable Pizza Burritos

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p<>{color:#000;}. Cooking Time: 20 min
<>.
p<>{color:#000;}. Serving: 8

Ingredients:

*
p<{color:#000;}. 2 cans (15 ounces each) white beans, rinsed, drained

*
p<{color:#000;}. 2 cans (15 ounces each) diced tomatoes, drained

*
p<{color:#000;}. 1 cup olives, sliced

*
p<{color:#000;}. 2 cups green bell pepper, chopped

*
p<{color:#000;}. 1 large onion, chopped

*
p<{color:#000;}. 8 flour tortillas

*
p<{color:#000;}. 2 cups vegan cheese of your choice

*
p<{color:#000;}. 1 tablespoon fresh basil to garnish

Method:

#
p<{color:#000;}. Place a skillet over medium heat. Add oil. When oil is heated, add onions and bell pepper, and sauté until translucent.

#
p<{color:#000;}. Add tomatoes, beans and Italian seasoning and mix.

#
p<{color:#000;}. Add cheese and olives, and heat well.

#
p<{color:#000;}. Add basil. Mix well and remove from heat.

#
p<{color:#000;}. Divide and fill into the tortillas. Roll and serve.

[] Healthy Burritos

<>.
p<>{color:#000;}. Cooking Time: 15 min
<>.
p<>{color:#000;}. Serving: 4

Ingredients:

*
p<{color:#000;}. 1 red onion, chopped

*
p<{color:#000;}. 4 cloves garlic, peeled, sliced

*
p<{color:#000;}. 8 large white mushrooms, sliced

*
p<{color:#000;}. 1 red bell pepper, chopped

*
p<{color:#000;}. 1 can (15 ounces) refried beans, warmed

*
p<{color:#000;}. 8 whole wheat or corn tortillas

*
p<{color:#000;}. 2 packages extra firm tofu, crumbled

*
p<{color:#000;}. 2 tablespoons lemon juice

*
p<{color:#000;}. 1 avocado, peeled, pitted, sliced

*
p<{color:#000;}. 2 tablespoons fresh cilantro, chopped

*
p<{color:#000;}. 2 cups lettuce, roughly chopped

*
p<{color:#000;}. Sauce of your choice

*
p<{color:#000;}. 1 teaspoon turmeric powder

*
p<{color:#000;}. 1 teaspoon cumin powder

*
p<{color:#000;}. 1 teaspoon garlic powder

*
p<{color:#000;}. 1 teaspoon salt or to taste

*
p<{color:#000;}. ½ teaspoon freshly ground black pepper

Method:

#
p<{color:#000;}. Place a skillet over medium heat. Add oil. When oil is heated, add onions, garlic, mushrooms, and bell pepper and sauté until the vegetables are soft.

#
p<{color:#000;}. Mix in a small bowl, garlic powder, cumin powder and turmeric powder, and add to the vegetables.

#
p<{color:#000;}. Add tofu, mix well and heat. Remove from heat.

#
p<{color:#000;}. Divide this mixture and place in the tortillas. Add about a tablespoon of refried beans, lettuce, a few avocado slices and cilantro over the mixture. Add about a tablespoon of sauce. Sprinkle lemon juice.

#
p<{color:#000;}. Roll and serve.

[] Italian Scramble

<>.
p<>{color:#000;}. Cooking Time: 10 min
<>.
p<>{color:#000;}. Serving: 4

Ingredients:

*
p<{color:#000;}. 2 packages tofu

*
p<{color:#000;}. 1 large onion, chopped

*
p<{color:#000;}. 1 small green bell pepper, chopped

*
p<{color:#000;}. 1 small red bell pepper, chopped

*
p<{color:#000;}. 4 cloves garlic, minced

*
p<{color:#000;}. 2 tablespoons olive oil

*
p<{color:#000;}. 2 tablespoons Italian seasoning

*
p<{color:#000;}. 2 teaspoons crushed red pepper flakes

*
p<{color:#000;}. 1 teaspoon turmeric powder

*
p<{color:#000;}. 4 cups spinach, rinsed, chopped

*
p<{color:#000;}. 2 cups cherry tomatoes

*
p<{color:#000;}. 4 tablespoons capers

*
p<{color:#000;}. 1 ½ teaspoons sea salt or to taste

*
p<{color:#000;}. 2 tablespoons olive oil

Method:

#
p<{color:#000;}. Place a skillet over medium heat. Add oil. When oil is heated, add onions, and bell peppers and sauté until the vegetables are soft.

#
p<{color:#000;}. Add turmeric and Italian seasoning and sauté for a few seconds.

#
p<{color:#000;}. Add spinach and tomatoes, and sauté for a few minutes until spinach wilts.

#
p<{color:#000;}. Add tofu and capers, mix well and heat thoroughly. Remove from heat and serve.

[] Vegan Migas

<>.
p<>{color:#000;}. Cooking Time: 20 min
<>.
p<>{color:#000;}. Serving: 6

Ingredients:

For Salsa Ranchera:

*
p<{color:#000;}. 9 large ripe tomatoes, whole

*
p<{color:#000;}. 4 jalapeno or Serrano chilies

*
p<{color:#000;}. 4 cloves garlic, unpeeled

*
p<{color:#000;}. 3 tablespoons olive oil

*
p<{color:#000;}. ¾ teaspoon salt

For Vegan Migas:

*
p<{color:#000;}. 2 ½ cups soft tofu, drained, place in a strainer to remove any excess moisture, crumbled

*
p<{color:#000;}. 5 stale corn tortillas, torn into strips

*
p<{color:#000;}. 2 tablespoons olive oil, divided

*
p<{color:#000;}. ¼ teaspoon turmeric powder

*
p<{color:#000;}. 6 scallions, chopped

*
p<{color:#000;}. 3 jalapeno or Serrano chilies, finely chopped

*
p<{color:#000;}. ¾ teaspoon ground chipotle chili

*
p<{color:#000;}. Salt to taste

*
p<{color:#000;}. ¾ cup vegan cheese of your choice, shredded

*
p<{color:#000;}. 12 corn tortillas, warmed according to the instructions on the package

*
p<{color:#000;}. 3 plum tomatoes, chopped

*
p<{color:#000;}. ⅓ cup fresh cilantro, chopped

Method:

#
p<{color:#000;}. To make Salsa Ranchera: Place a skillet over medium heat. Add tomatoes, garlic and chilies. Cook until the skin of the tomatoes is charred. Turn the tomatoes, garlic and chilies around in between a few times so that they char on all the sides. Remove them one by one as they get charred.

#
p<{color:#000;}. Peel the garlic when cool enough to handle and blend the ingredients in a blender until smooth.

#
p<{color:#000;}. Place the skillet back on heat. Add oil. When oil is heated, add the blended mixture. Add salt and mix well. Simmer until the mixture is thick.

#
p<{color:#000;}. Remove from heat and transfer into a bowl. Cover and set aside.

#
p<{color:#000;}. To make Vegan Migas: Place a nonstick skillet over medium heat. Add ½-tablespoon oil. Add corn tortillas to it and cook until crisp and golden in color. Remove from the skillet and set aside on a plate.

#
p<{color:#000;}. Place the pan back on heat. Add the remaining oil. When oil is heated, add tofu and sauté for a couple of minutes.

#
p<{color:#000;}. Add turmeric, chilies, chipotle chili powder, scallions and salt. Stir often and cook until the moisture almost dries up.

#
p<{color:#000;}. Add cilantro, tomatoes, cheese and crisp tortillas strips. Stir-fry until the cheese melts. Remove from heat.

#
p<{color:#000;}. To serve: Place 2 tortillas on each plate. Divide the tofu mixture between the 6 plates and roll. Place about ¼ cup of Salsa Ranchera in each of the plates and serve.

[] Vegan Pizza Rolls

<>.
p<>{color:#000;}. Cooking Time: 30 min
<>.
p<>{color:#000;}. Serving: 4 – 5

Ingredients:

For pizza dough:

*
p<{color:#000;}. 2 ½ cups all-purpose flour

*
p<{color:#000;}. ½ package active dry yeast (about 1 teaspoon)

*
p<{color:#000;}. ½ teaspoon sugar

*
p<{color:#000;}. 1 teaspoon sea salt

*
p<{color:#000;}. 1 tablespoon olive oil

*
p<{color:#000;}. ¾ cup warm water

To arrange the rolls:

*
p<{color:#000;}. Marinara sauce as required – refer chapter 1

*
p<{color:#000;}. Basil pesto as required – refer chapter 1

Method:

#
p<{color:#000;}. Add warm water, yeast and sugar to a large bowl and set aside for a few minutes until the mixture becomes bubbly and frothy.

#
p<{color:#000;}. Add flour, salt, and oil and knead to a soft dough. Place dough in a greased bowl. (You can grease it with olive oil) Set aside for about an hour or until dough rises.

#
p<{color:#000;}. Once the dough rises, knead it for a short while.

#
p<{color:#000;}. Roll the dough into a rectangle of about 12 inches by 8 inches.

#
p<{color:#000;}. Spread pesto all over the rolled dough.

#
p<{color:#000;}. Spread marinara sauce over the pesto.

#
p<{color:#000;}. Roll the rectangle gently.

#
p<{color:#000;}. Use a sharp knife and cut the roll into about 4-5 pieces. Place the chopped pieces on a lined baking sheet. Give sufficient gap between the pieces on the baking sheet.

#
p<{color:#000;}. Place the baking sheet in a warm place for about 30-40 minutes.

#
p<{color:#000;}. Place the baking sheet in a preheated oven and bake at 375 degrees F for about 30 minutes or until golden brown.

#
p<{color:#000;}. Remove from the oven and cool for a few minutes.

#
p<{color:#000;}. Serve with marinara sauce.

[] Vegan Italian Soup Recipes

[] Celeriac Soup

<>.
p<>{color:#000;}. Cooking Time: 30 min
<>.
p<>{color:#000;}. Serving: 8

Ingredients:

*
p<{color:#000;}. 4 cups vegetable stock

*
p<{color:#000;}. 2 celeriac, peeled, chopped

*
p<{color:#000;}. 2 red onions, chopped

*
p<{color:#000;}. 2 leeks, chopped

*
p<{color:#000;}. 4 cloves garlic, chopped

*
p<{color:#000;}. ½ cup oat cream

*
p<{color:#000;}. 6 medium sized potatoes, peeled, chopped

*
p<{color:#000;}. 1 tablespoon olive oil

Method:

#
p<{color:#000;}. Place a skillet over medium heat. Add oil. When oil is heated, add onions, garlic and leeks, and sauté until onions are golden brown.

#
p<{color:#000;}. Add potatoes and sauté for about 5 minutes. Add celeriac and mix.

#
p<{color:#000;}. Cover and cook until vegetables are tender. Stir occasionally.

#
p<{color:#000;}. Add stock and simmer uncovered for about 20 minutes. Stir occasionally.

#
p<{color:#000;}. Add salt and pepper and remove from heat. Blend using a hand blender until smooth and creamy.

#
p<{color:#000;}. Add oat cream and mix well. Cool for about 5 minutes.

#
p<{color:#000;}. Ladle into individual soup bowls and serve.

[] Italian Vegetable Soup

<>.
p<>{color:#000;}. Cooking Time: 15 min
<>.
p<>{color:#000;}. Serving: 8

Ingredients:

*
p<{color:#000;}. 3 cans (14.5 ounces each) vegetable broth

*
p<{color:#000;}. 1 ½ cans (15 ounces each) kidney beans, drained

*
p<{color:#000;}. 1 ½ cans (28 ounces each) peeled, crushed tomatoes

*
p<{color:#000;}. 5 small zucchinis, chopped into cubes

*
p<{color:#000;}. ¾ cup frozen green beans

*
p<{color:#000;}. 3 large carrots, chopped

*
p<{color:#000;}. 4 cloves garlic, minced

*
p<{color:#000;}. ½ cup frozen pearl onions

*
p<{color:#000;}. 2 stalks celery, chopped into thick slices

*
p<{color:#000;}. 2 bay leaves

*
p<{color:#000;}. 1 teaspoon dried basil

*
p<{color:#000;}. 1 ½ tablespoons dried parsley

*
p<{color:#000;}. ¾ cup macaroni

*
p<{color:#000;}. 1 ½ cubes vegetable bouillon

*
p<{color:#000;}. Salt to taste

*
p<{color:#000;}. Pepper powder to taste

Method:

#
p<{color:#000;}. Place a large saucepan or pot over medium heat. Add broth, tomatoes, carrots, beans, celery, onions, garlic, parsley, basil, and bay leaf along with vegetable bouillon cubes and bring to a boil.

#
p<{color:#000;}. Add rest of the ingredients and bring to a boil.

#
p<{color:#000;}. Lower heat and simmer until macaroni is al dente.

#
p<{color:#000;}. Remove from heat and discard bay leaf.

#
p<{color:#000;}. Ladle into individual soup bowls and serve.

[] Italian Orzo Spinach Soup

<>.
p<>{color:#000;}. Cooking Time: 20 min
<>.
p<>{color:#000;}. Serving: 8

Ingredients:

*
p<{color:#000;}. 1 ½ cups carrots, chopped

*
p<{color:#000;}. 1 large white onion, chopped

*
p<{color:#000;}. 1 ½ cups celery, chopped

*
p<{color:#000;}. 6 cups loosely packed spinach

*
p<{color:#000;}. 5 cloves garlic, minced

*
p<{color:#000;}. 1 ½ cans (14 ounces each) fire-roasted tomatoes, chopped

*
p<{color:#000;}. 9 cups vegetable stock

*
p<{color:#000;}. ½ teaspoon dried oregano

*
p<{color:#000;}. ½ teaspoon dried thyme

*
p<{color:#000;}. ½ teaspoon dried rosemary

*
p<{color:#000;}. Salt to taste

*
p<{color:#000;}. Pepper powder to taste

Method:

#
p<{color:#000;}. Place a skillet over medium heat. Add oil. When oil is heated, add onions, garlic and sauté until onions are translucent. Add carrots, and celery and sauté for a couple of minutes.

#
p<{color:#000;}. Add tomatoes, stock, orzo, and dried herbs and mix well and bring to a boil.

#
p<{color:#000;}. Lower heat and simmer until the pasta is al dente.

#
p<{color:#000;}. Add spinach and simmer until spinach wilts. Add salt and pepper.

#
p<{color:#000;}. Ladle into individual soup bowls and serve.

[] Zuppa Vegana

<>.
p<>{color:#000;}. Cooking Time: 35 min
<>.
p<>{color:#000;}. Serving: 8

Ingredients:

*
p<{color:#000;}. 1 cup onions, chopped

*
p<{color:#000;}. ½ pound small potatoes, chopped into bite-sized pieces

*
p<{color:#000;}. 5-6 cups kale leaves, chopped, discard hard stems and ribs

*
p<{color:#000;}. 3 cloves garlic, minced

*
p<{color:#000;}. 1 can (15 ounces) pinto beans, drained or 1 ½ cups cooked pinto beans

*
p<{color:#000;}. 4 cups vegetable broth

*
p<{color:#000;}. ½ teaspoon dried basil

*
p<{color:#000;}. ½ teaspoon dried oregano

*
p<{color:#000;}. ¼ teaspoon dried rosemary, crushed

*
p<{color:#000;}. ¼ teaspoons red pepper flakes

*
p<{color:#000;}. ¼ teaspoon fennel seeds

*
p<{color:#000;}. ¼ cup nondairy milk

*
p<{color:#000;}. 1 tablespoon nutritional yeast

Method:

#
p<{color:#000;}. Place a large pot or saucepan over medium heat. Add onions and a tablespoon of water and sauté until onions turn soft. Add garlic and sauté for a minute.

#
p<{color:#000;}. Add rest of the ingredients except kale, milk and nutritional yeast and bring to a boil.

#
p<{color:#000;}. Lower heat, cover and cook until the potatoes are tender.

#
p<{color:#000;}. Add kale, cover and cook for 5-8 minutes until kale is bright green and tender as well.

#
p<{color:#000;}. Remove about half the soup, blend with a hand blender and pour it back into the pot.

#
p<{color:#000;}. Reheat. Taste and adjust the seasonings if necessary.

#
p<{color:#000;}. Add milk and nutritional yeast. Mix well.

#
p<{color:#000;}. Ladle into individual soup bowls and serve.

[] Vegan Italian Salad Recipes

[] Italian Pasta Salad

<>.
p<>{color:#000;}. Cooking Time: 15 min + chilling time
<>.
p<>{color:#000;}. Serving: 4

Ingredients:

*
p<{color:#000;}. 5 ounces’ fusilli pasta, cook according to instructions on package

*
p<{color:#000;}. 1 small green bell pepper, chopped

*
p<{color:#000;}. 1 medium onion, chopped

*
p<{color:#000;}. ½ cup mushrooms, chopped

*
p<{color:#000;}. 1 ripe tomato, chopped

*
p<{color:#000;}. 6 tablespoons vegan fat-free Italian-style dressing

Method:

#
p<{color:#000;}. Add all the ingredients except dressing to a bowl and toss well.

#
p<{color:#000;}. Pour dressing and toss again. Taste and add more dressing if necessary.

#
p<{color:#000;}. Chill for a while and serve.

[] The Big Italian salad

<>.
p<>{color:#000;}. Cooking Time: 0 min
<>.
p<>{color:#000;}. Serving: 2

Ingredients:

*
p<{color:#000;}. 2 large romaine hearts, chopped

*
p<{color:#000;}. ½ head iceberg lettuce, chopped

*
p<{color:#000;}. 1 cup cherry tomatoes

*
p<{color:#000;}. 2 small heads radicchio, halved, cored, chopped

*
p<{color:#000;}. 2 tender ribs celery, thinly sliced

*
p<{color:#000;}. 1 small red onion, thinly sliced

*
p<{color:#000;}. 10 pepperoncino peppers, chopped

*
p<{color:#000;}. ½ cup vegan cheese of your choice, grated

For dressing:

*
p<{color:#000;}. ¾ cup extra virgin olive oil

*
p<{color:#000;}. 4 tablespoons red wine vinegar

*
p<{color:#000;}. 2 cloves garlic, smashed

*
p<{color:#000;}. 4 tablespoons vegan mayonnaise

*
p<{color:#000;}. 1 teaspoon dried oregano

*
p<{color:#000;}. Salt to taste

*
p<{color:#000;}. Pepper powder to taste

Method:

#
p<{color:#000;}. Whisk together all the ingredients for the dressing and set aside.

#
p<{color:#000;}. Add rest of the ingredients to a large bowl and toss.

#
p<{color:#000;}. Pour dressing and serve immediately.

[] Vegetable Salad

<>.
p<>{color:#000;}. Cooking Time: 0 min + chilling time
<>.
p<>{color:#000;}. Serving: 8

Ingredients:

*
p<{color:#000;}. 1 cup fresh baby carrots, quartered along the length

*
p<{color:#000;}. 1 celery rib, sliced

*
p<{color:#000;}. 3 large mushrooms, thinly sliced

*
p<{color:#000;}. 1 cup cauliflower florets (bite sized), blanched

*
p<{color:#000;}. 1 cup broccoli florets (bite sized), blanched

*
p<{color:#000;}. 1 cup radish, thinly sliced

*
p<{color:#000;}. 4-5 ounces’ hearts of romaine salad mix to serve

For dressing:

*
p<{color:#000;}. ½ package vegan Italian salad dressing mix

*
p<{color:#000;}. 3 tablespoons white vinegar

*
p<{color:#000;}. 3 tablespoons water

*
p<{color:#000;}. 3 tablespoons olive oil

*
p<{color:#000;}. 3-4 pepperoncino, chopped (optional)

Method:

#
p<{color:#000;}. Add all the ingredients of the salad except hearts of romaine to a bowl and toss.

#
p<{color:#000;}. Whisk together all the ingredients for the dressing in a small bowl.

#
p<{color:#000;}. Pour dressing over salad and toss well. Refrigerate for a couple of hours.

#
p<{color:#000;}. Place romaine in a large bowl. Place the chilled salad over it and serve.

[] Italian Pasta Veggie Salad

<>.
p<>{color:#000;}. Cooking Time: 105min + chilling time
<>.
p<>{color:#000;}. Serving: 4

Ingredients:

*
p<{color:#000;}. 3 cups shell, bow tie or corkscrew pasta, cook according to instructions on the package

*
p<{color:#000;}. 2 cups cauliflower florets

*
p<{color:#000;}. 1 cup onions, chopped

*
p<{color:#000;}. 4 cups broccoli florets, blanched

*
p<{color:#000;}. 2 cans (6 ounces each) artichoke hearts, drained, chopped

*
p<{color:#000;}. 2 tomatoes, chopped

*
p<{color:#000;}. 2 avocados, peeled, pitted, chopped

*
p<{color:#000;}. 1 ½ cups black olives, sliced

*
p<{color:#000;}. 2 cups vegan Italian salad dressing

Method:

#
p<{color:#000;}. Add all the ingredients except dressing, olives, avocado and tomatoes to a bowl and toss well.

#
p<{color:#000;}. Pour dressing and toss again. Taste and add more dressing if necessary.

#
p<{color:#000;}. Chill for a while. Add olives, tomatoes and avocados, toss again, and then serve.

[] Vegan Italian Pasta Recipes

[] Penne with Beans and Veggies

<>.
p<>{color:#000;}. Cooking Time: 15 min
<>.
p<>{color:#000;}. Serving: 12

Ingredients:

*
p<{color:#000;}. 20 ounces uncooked penne pasta, cook according to instructions on the package

*
p<{color:#000;}. 2 cups carrots, sliced

*
p<{color:#000;}. 1 cup green or red bell pepper, cut into thin slices

*
p<{color:#000;}. 1 cup fresh mushrooms, sliced

*
p<{color:#000;}. 2 cups zucchini, sliced

*
p<{color:#000;}. 2 cloves garlic, minced

*
p<{color:#000;}. 2 small onions, thinly sliced

*
p<{color:#000;}. 2 tablespoons fresh basil, chopped or 2 teaspoons dried basil

*
p<{color:#000;}. 2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano

*
p<{color:#000;}. 2 tablespoons fresh thyme, chopped or 2 teaspoons dried thyme

*
p<{color:#000;}. 2 tablespoons fresh parsley, chopped

*
p<{color:#000;}. 4 tablespoons olive oil, divided

*
p<{color:#000;}. 1 ½ cups tomatoes, chopped

*
p<{color:#000;}. 2 cans (15 ounces each) black beans

*
p<{color:#000;}. ⅔ cup vegan parmesan cheese

*
p<{color:#000;}. 1 teaspoon salt or to taste

*
p<{color:#000;}. ½ teaspoon pepper powder

Method:

#
p<{color:#000;}. Place a skillet over medium heat. Add 2 tablespoons oil. When oil is heated, add onions, zucchini, carrots, mushrooms, garlic, basil, oregano, thyme, and bell peppers and sauté until the vegetables are tender and crisp.

#
p<{color:#000;}. Add beans and mix well.

#
p<{color:#000;}. Add pasta and tomatoes and mix well.

#
p<{color:#000;}. Remove from heat. Drizzle the remaining oil and toss well.

#
p<{color:#000;}. Garnish with parsley and cheese and serve.

[] Pumpkin Seed Alfredo Fusilli

<>.
p<>{color:#000;}. Cooking Time: 25 min
<>.
p<>{color:#000;}. Serving: 4

Ingredients:

*
p<{color:#000;}. 15-16 ounces uncooked fusilli, cook according to instructions on the package

*
p<{color:#000;}. 1 cup onions, chopped

*
p<{color:#000;}. ½ cup raw pumpkin seeds

*
p<{color:#000;}. 1 cup water

*
p<{color:#000;}. 6 cloves garlic

*
p<{color:#000;}. 4 tablespoons lemon juice

*
p<{color:#000;}. 6 tablespoons nutritional yeast

*
p<{color:#000;}. 1 cup water, divided

*
p<{color:#000;}. ½ teaspoon dried basil or oregano

*
p<{color:#000;}. ½ teaspoon dried thyme

*
p<{color:#000;}. 1 teaspoon white vinegar

*
p<{color:#000;}. 1 teaspoon salt or to taste

*
p<{color:#000;}. Salt to taste

*
p<{color:#000;}. ½ teaspoon red pepper flakes or to taste

*
p<{color:#000;}. 1 teaspoon onion powder

*
p<{color:#000;}. 1 teaspoon garlic powder

*
p<{color:#000;}. Pepper powder to taste

*
p<{color:#000;}. 2 tablespoons whole wheat flour

*
p<{color:#000;}. 4 teaspoons extra virgin olive oil

*
p<{color:#000;}. 2 teaspoons vegetable oil

*
p<{color:#000;}. 2 cups baby spinach

*
p<{color:#000;}. 1 cup frozen peas, thawed

*
p<{color:#000;}. 2 cups nondairy milk like almond milk, coconut milk etc.

*
p<{color:#000;}. 2 tablespoons vegan parmesan cheese or more if you like it cheesy

Method:

#
p<{color:#000;}. Place a skillet over medium heat. Add vegetable oil. When oil is heated, add onions, and garlic and sauté until the onions are soft.

#
p<{color:#000;}. Add pumpkin seeds and water and bring to a boil. Simmer for a couple of minutes. Remove from heat and cool.

#
p<{color:#000;}. Transfer to a blender. Add nutritional yeast, milk, basil, thyme, lemon juice, vinegar, flour, salt, pepper and olive oil and blend until smooth.

#
p<{color:#000;}. Pour the blended mixture back into the skillet. Add about ½ a cup of water and stirring constantly, bring to a boil. Cook until the sauce thickens. Taste and adjust the seasonings if necessary. Add more water if you find the sauce too thick.

#
p<{color:#000;}. Add pasta, spinach and peas and toss well. Heat thoroughly.

#
p<{color:#000;}. Remove from heat. Cover and set aside for a couple of minutes.

#
p<{color:#000;}. Garnish with pepper flakes and vegan Parmesan cheese and serve.

[] Roasted Ratatouille with Spaghetti

<>.
p<>{color:#000;}. Cooking Time: 40 min
<>.
p<>{color:#000;}. Serving: 6

Ingredients:

*
p<{color:#000;}. 4 pints’ cherry tomatoes or grape tomatoes

*
p<{color:#000;}. 2 medium eggplants, chopped

*
p<{color:#000;}. 2 medium yellow squash, chopped

*
p<{color:#000;}. 1 medium red bell pepper, chopped

*
p<{color:#000;}. 1 medium yellow bell pepper, chopped

*
p<{color:#000;}. 2 medium zucchinis, chopped

*
p<{color:#000;}. 1 large onion, chopped

*
p<{color:#000;}. ⅔ cup olive oil, divided

*
p<{color:#000;}. 10-12 cloves garlic, minced

*
p<{color:#000;}. ¼ cup balsamic vinegar

*
p<{color:#000;}. Freshly ground black pepper to taste

*
p<{color:#000;}. 1 teaspoon salt or to taste

*
p<{color:#000;}. ½ teaspoon red pepper flakes

*
p<{color:#000;}. 1-pound whole grain spaghetti, cook according to instructions on the package

*
p<{color:#000;}. ½ cup vegan cheese, grated

*
p<{color:#000;}. 2 teaspoons fresh thyme (optional)

*
p<{color:#000;}. 2 teaspoons dried oregano or 2 tablespoons fresh oregano

*
p<{color:#000;}. 4 tablespoons fresh basil, chopped

Method:

#
p<{color:#000;}. Add the cherry tomatoes to a baking dish. Add 4 tablespoons olive oil, salt and pepper. Mix well and keep it aside.

#
p<{color:#000;}. In a small bowl, add 4 remaining olive oil, balsamic vinegar, garlic, salt, pepper powder and red pepper flakes. Whisk well.

#
p<{color:#000;}. Mix in a large bowl, eggplants, zucchinis, yellow squash, bell pepper and onion. Pour the olive oil-vinegar mixture over it. Toss well so as to coat the vegetables.

#
p<{color:#000;}. Transfer the vegetables onto a rimmed baking sheet.

#
p<{color:#000;}. Place the baking sheet on the upper rack of the oven. Place the dish with tomatoes on the bottom rack of the oven.

#
p<{color:#000;}. Bake in a preheated oven at 375 degrees F for about 20 minutes.

#
p<{color:#000;}. Place the cooked spaghetti in a large bowl. Retain about 2 cups of the water in which spaghetti was cooked.

#
p<{color:#000;}. Remove the vegetables and tomatoes from the oven. Turn the vegetables around. If the tomatoes are cooked, they will burst open a bit and will be juicy if not place it back in the oven.

#
p<{color:#000;}. Add the tomatoes to the bowl of spaghetti.

#
p<{color:#000;}. Place the baking sheet back in the oven. Bake for further 10-15 minutes until they are cooked.

#
p<{color:#000;}. Add the retained water and mix well. Sprinkle cheese, oregano, thyme, basil, salt, pepper and red pepper flakes.

#
p<{color:#000;}. Toss well and serve.

[] Stuffed Pasta Shells

<>.
p<>{color:#000;}. Cooking Time: 35 min
<>.
p<>{color:#000;}. Serving: 4

Ingredients:

*
p<{color:#000;}. For vegan ricotta:

*
p<{color:#000;}. ¾ cup cashew nuts, soaked overnight, drained

*
p<{color:#000;}. 1 clove garlic

*
p<{color:#000;}. Salt to taste

*
p<{color:#000;}. Pepper powder to taste

*
p<{color:#000;}. ¼ teaspoon red chili flakes

*
p<{color:#000;}. ¼ cup tofu, crumbled

*
p<{color:#000;}. 1 tablespoon lemon juice

*
p<{color:#000;}. ½ teaspoon dried oregano

*
p<{color:#000;}. 1 tablespoon ume vinegar

*
p<{color:#000;}. 2 tablespoons water

*
p<{color:#000;}. 2 tablespoons chives, chopped

*
p<{color:#000;}. ½ cup spinach, finely chopped

For the shells:

*
p<{color:#000;}. 8 jumbo shells

*
p<{color:#000;}. 1 cup marinara sauce – refer chapter 1

*
p<{color:#000;}. 2 tablespoons olive oil

Method:

#
p<{color:#000;}. To make the filling: blend in a blender, the cashews, garlic, vinegar, water, salt, pepper and lemon juice until smooth.

#
p<{color:#000;}. Transfer into a bowl and add tofu, oregano, chili flakes, spinach and chives.

#
p<{color:#000;}. Taste a bit and adjust the seasonings if necessary.

#
p<{color:#000;}. Meanwhile, cook the pasta shells according to instructions on the package.

#
p<{color:#000;}. Stuff each of the shells with the filling. Place the stuffed shells in a baking dish.

#
p<{color:#000;}. Pour marinara sauce over the stuffed shells. Sprinkle olive oil over it.

#
p<{color:#000;}. Bake in a preheated oven at 350 degrees F for about 20 minutes.

#
p<{color:#000;}. Remove from oven and serve hot.

[] Spinach Vegetable Lasagna

<>.
p<>{color:#000;}. Cooking Time: 45 min
<>.
p<>{color:#000;}. Serving: 4

Ingredients:

*
p<{color:#000;}. ¼ cup all-purpose flour

*
p<{color:#000;}. 1 ½ tablespoons vegan butter

*
p<{color:#000;}. 1 ½ cups nondairy milk like almond milk, soy milk, cashew milk etc., divided

*
p<{color:#000;}. 1 medium onion, chopped

*
p<{color:#000;}. 2 cloves garlic, minced

*
p<{color:#000;}. 1 cup mushrooms, sliced

*
p<{color:#000;}. 1 cup carrots, chopped

*
p<{color:#000;}. ½ pound fresh spinach, rinsed, chopped

*
p<{color:#000;}. 1 cup vegan parmesan cheese, divided

*
p<{color:#000;}. 2 teaspoons olive oil

*
p<{color:#000;}. 5 lasagna noodles, cooked according to instructions on the package, drained

*
p<{color:#000;}. ¼ teaspoon salt or to taste

*
p<{color:#000;}. ¼ teaspoon hot pepper sauce

*
p<{color:#000;}. 1 ½ tablespoons Dijon mustard

Method:

#
p<{color:#000;}. Place a saucepan over medium heat. Add butter. When butter melts, add flour and sauté for a few seconds. Add about 1 ¼ cups milk and bring to a boil stirring constantly. Cook until sauce thickens.

#
p<{color:#000;}. Remove from heat and add about ¾ of the cheese, a little salt and hot pepper sauce. Mix well and keep it aside.

#
p<{color:#000;}. Place a nonstick skillet over medium heat. Add oil. When oil is heated, add mushrooms, onions, carrots, and garlic and sauté until vegetables are tender. Add spinach and a little salt and cook until spinach wilts. If there is too much liquid in the skillet, drain off the excess liquid.

***

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Ethnic Vegan Box Set 4 in 1: Dairy Free Vegan Italian, Vegan Mexican, Vegan Asia

  • Author: supershake
  • Published: 2016-11-08 10:20:18
  • Words: 33253
Ethnic Vegan Box Set 4 in 1: Dairy Free Vegan Italian, Vegan Mexican, Vegan Asia Ethnic Vegan Box Set 4 in 1: Dairy Free Vegan Italian, Vegan Mexican, Vegan Asia