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Vegan: 25 Delicious Vegan Recipes Vegan Cookbook

Vegan: 25 Delicious Vegan Recipes Vegan Cookbook

David C James

Shakespir Edition

Copyright © 2016, David C James

TERMS & CONDITIONS

No part of this book can be transmitted or reproduced in any form, including electronic, print, photocopying, scanning, recording or mechanical without prior written permission of the author. All information, ideas, and guidelines are for educational purpose only. Though the author has tried to ensure the utmost accuracy of content, all readers are advised to follow Instructions at their risk. The author of this book cannot be held liable for any incidental damage, personal or commercial caused by misrepresentation of information. Readers are encouraged to seek professional help when needed.

TABLE OF CONTENTS

CHAPTER 1 – WHY VEGAN?

Excellent Coleslaw

Cranberries Oatmeal Waffles

Epic Potatoes Salad

Simple Mango Salad

Marvelous Orange – Pumpkin Soup

Snap Spiced Nuts

Superb Oat Pancakes

Ultra Epic Cabbage Salad

Yummy Tahini Dip

Apple Cheese Salad

Barley Split Salad

Dashing Nachos

Simple Fruit Smoothie (Vegan)

Hot Sandwich with Tomato

Kale Chips

Yummy Muesli

Party Spinach Puff-Pastry

SALAD SANDWICHES

Sprout Salad mix

Superb Garbanzo Beans

Tofu Cream

Vegan Style Almond Pate

African Millet Salad

Excellent Fruity Quinoa

Date & Cashew blend

Green Bean Toasted Sandwich

BEFORE YOU GO

RECOMMENDED BOOKS

CHAPTER 1 – WHY VEGAN?

Before I start telling you about Vegan, you can take a look at the awesome offer below. Get 5 FREE recipe books delivered for free.

CLICK HERE TO GRAB YOUR OFFER

Vegan!! Vegan!! Vegan!! I love Vegan. It is super delicious and awesome. Don’t believe me. According to the research all those people who tend to follow vegeterain diet have better nervous system, less heart problems etc. Not only that, vegan diet is cheap as compared to other diets. So without further delay, lets see the awesome recipes in this book.

Excellent Coleslaw

What you need:

*
p<>{color:#000;}. 1/3 cup shredded cabbage

*
p<>{color:#000;}. 2 1⁄2 Tbsp. Agave syrup

*
p<>{color:#000;}. Juice of Two lemons

*
p<>{color:#000;}. 1 to one & 1/2 tsp. mustard

*
p<>{color:#000;}. 4 springs parsley

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

*
p<>{color:#000;}. 1/3 to 2/3 cup sliced almonds

*
p<>{color:#000;}. 1 to Two tsp. Dijon mustard

*
p<>{color:#000;}. 3 cups shredded spinach

How to prepare:

#
p<>{color:#000;}. Begin by adding cashews, agave, and lemon juice together in a food processor.

#
p<>{color:#000;}. Process well, and combine the mustards.

#
p<>{color:#000;}. Subsequently, mix the almonds, the spinach, the cabbage, and the parsley.

#
p<>{color:#000;}. Add the sauce to the mixture and then you can serve.

Servings – Three cups

Cranberries Oatmeal Waffles

What you need

*
p<>{color:#000;}. Three tbsps maple syrup

*
p<>{color:#000;}. One cup quick cooking oats

*
p<>{color:#000;}. One & half cups cranberries

*
p<>{color:#000;}. 1 to 2 tsp vanilla paste

*
p<>{color:#000;}. 1 to 2 tbsp baking powder

*
p<>{color:#000;}. 1 cup whole wheat flour

*
p<>{color:#000;}. One & half cups unsweetened rice milk

*
p<>{color:#000;}. 1/4 to 3/4 tsp fresh ground Jamaica pepper

*
p<>{color:#000;}. Two to Three tablespoons neutral vegetable oil

*
p<>{color:#000;}. 1/3 to 2/3 cup unsweetened applesauce

Instructions

#
p<>{color:#000;}. Stir flour, baking powder, salt, and Jamaica pepper into a mixing bowl.

#
p<>{color:#000;}. Stir in the oats.

#
p<>{color:#000;}. Please make a hole in center & then gradually blend oil, applesauce, rice, milk, maple syrup and vanilla.

#
p<>{color:#000;}. Blend all that your ingredients together to make slightly sticky dough.

#
p<>{color:#000;}. Leave for 12 minutes.

#
p<>{color:#000;}. Place cranberries on the top.

#
p<>{color:#000;}. Cook in a waffle iron.

#
p<>{color:#000;}. Brush your waffle iron with oil between each waffle, optionally.

#
p<>{color:#000;}. The waffles thickness will depend on waffle iron size, so choose your favorite size.

Ready in about 60 to 65 min

Servings- 5

Epic Potatoes Salad

Ingredients

*
p<>{color:#000;}. Freshly ground pepper and salt

*
p<>{color:#000;}. ¼ cup red wine vinegar

*
p<>{color:#000;}. 2 to Three tsp cumin

*
p<>{color:#000;}. 3/4 cup minced fresh mint leaves

*
p<>{color:#000;}. 2 diced fresh chilies

*
p<>{color:#000;}. Almost 1/2 cup of extra virgin olive oil

*
p<>{color:#000;}. 4 large sweet potatoes

*
p<>{color:#000;}. 1/2 cup sliced scallion

*
p<>{color:#000;}. ¼ to half cup raisins

*
p<>{color:#000;}. One cored, seeded, and medium sized quartered red bell pepper

*
p<>{color:#000;}. 1 to 2 tablespoon grated orange zest

Preparation

#
p<>{color:#000;}. Please get your oven ready by preheating it to 405 degrees F or so.

#
p<>{color:#000;}. Now cut your sweet potatoes to bite size pieces after peeling them. Take two tbsps of the oil and while placing the potatoes on a baking sheet, top them with the oil and coat them by tossing.

#
p<>{color:#000;}. Using your salt and pepper, sprinkle the potatoes and get them roasted with occasional turning until they are tender inside and brown on the outside. This could take around thirty minutes.

#
p<>{color:#000;}. Stop cooking and place them on a pan.

#
p<>{color:#000;}. Dress the potatoes as they are cooking and now you should add the leftover oil blender, about six tbsps. Also, add bell pepper, zest, vinegar and cumin then use little pepper and salt to top the potatoes. Smooth them by pureeing.

#
p<>{color:#000;}. Since you have mint, scallion, raisins, and chilies, use them to toss the warm potatoes. Now you should add the dressing (as much as required) and toss until well coated. Now serve instantly.

Time – 50 minutes

Serves – 5 to 6

Simple Mango Salad

Ingredients:

*
p<>{color:#000;}. The juice of 2 lemons

*
p<>{color:#000;}. Four ounces clover sprouts

*
p<>{color:#000;}. One to 2 teaspoon sea salt

*
p<>{color:#000;}. 1/2 to One cup flaked unsweetened coconut

*
p<>{color:#000;}. 10 ounces mango, peeled and cubed

*
p<>{color:#000;}. 1/3 to 1/2 cup hazelnut oil

*
p<>{color:#000;}. 1 to 11⁄2 cup walnuts

Instructions:

#
p<>{color:#000;}. Add whole ingredients in a large mixing bowl and flip well.

Servings: Three to Four

Marvelous Orange – Pumpkin Soup

What you need

*
p<>{color:#000;}. Juice of 1 to 11⁄2 orange

*
p<>{color:#000;}. Two large carrots

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

*
p<>{color:#000;}. One onion

*
p<>{color:#000;}. Half jalapeno

*
p<>{color:#000;}. Half of 1 large pumpkin

*
p<>{color:#000;}. Two to three cloves garlic

*
p<>{color:#000;}. One cm ginger

*
p<>{color:#000;}. Two sweet potatoes

How to prepare

#
p<>{color:#000;}. Chop the onions.

#
p<>{color:#000;}. After slicing the onion, combine olive oil to a medium nonstick skillet and sauté them for three minutes.

#
p<>{color:#000;}. Cut up all the vegetables, put them in a medium-size pot and cover them entirely with water. Let it come to a boil. Lower the heat till it is only simmering and then leave it for twenty-Two minutes until the vegetables have softened.

#
p<>{color:#000;}. The onions and the vegetables go within the blender. Let it run for one to two minutes. Put the mixture back in the pot, combine the salt and the juice. Let it come to a boil 1 more time then remove it from the heat.

#
p<>{color:#000;}. It is ready to be served.

Preparation time: 16 minutes

Cooking time: 28 minutes

Servings: 5

Snap Spiced Nuts

Ingredients

*
p<>{color:#000;}. 4 tablespoons dark soy sauce

*
p<>{color:#000;}. Two to Three tsp chili powder

*
p<>{color:#000;}. Sea salt to taste

*
p<>{color:#000;}. 1/3 cup raw pistachios

*
p<>{color:#000;}. 2 to Three tbsp mild flavored oil

*
p<>{color:#000;}. One & half cup mixed nuts such as almonds, walnuts, Brazil nuts

The method of preparation

#
p<>{color:#000;}. Heat the oil in a wok.

#
p<>{color:#000;}. Now you should add the chili powder.

#
p<>{color:#000;}. Cook over a high flame for approximately Four minutes, stirring permanently.

#
p<>{color:#000;}. Insert the nuts and pistachios flip them in the oil and chili.

#
p<>{color:#000;}. Mix to coat nuts evenly.

#
p<>{color:#000;}. Fry the nuts for 3 to 4 minutes.

#
p<>{color:#000;}. Add the soy sauce to the wok and cook for about 4 minutes till entire sauce has evaporated

#
p<>{color:#000;}. Sprinkle a little salt over the nuts and now you can serve dried.

#
p<>{color:#000;}. Ready in about twenty to twenty-two minutes.

Serves: Five

Superb Oat Pancakes

What you need

*
p<>{color:#000;}. One to 2 tablespoon oil

*
p<>{color:#000;}. 1 tbsp chia seeds

*
p<>{color:#000;}. 1 cup rolled oats

*
p<>{color:#000;}. One & half cups water

*
p<>{color:#000;}. Pinch of salt

*
p<>{color:#000;}. 1 to 2 tbsp linseed

*
p<>{color:#000;}. Oil for cooking

The method of preparation

#
p<>{color:#000;}. Take everything except for the oil and place them in a blender and let it run for 3 minutes.

#
p<>{color:#000;}. Let the resulting mixture stand for six minutes so that the linseed and chia can thicken.

#
p<>{color:#000;}. If it becomes too thick, you can add a little bit of water.

#
p<>{color:#000;}. It should be thick and chunky, but not so thick that it doesn’t run off the spoon.

#
p<>{color:#000;}. In a nonstick frying pan heat up one tsp of oil.

#
p<>{color:#000;}. After that, put the batter in the pan, smooth it out and leave it to cook for 12 minutes (how long depends on the thickness of the batter).

#
p<>{color:#000;}. When the sprinkle of the batter is dry, and the edges of the pancake lift quickly, the pancake can be flipped. Give it additional five to eight minutes and it’s done.

Preparation time: 8 minutes

Cooking time: Twenty-Two minutes

Serves: Four to Five

Ultra Epic Cabbage Salad

Ingredients

*
p<>{color:#000;}. 1/2 cup sunflower oil

*
p<>{color:#000;}. 6 tbsps tamari

*
p<>{color:#000;}. 2 to 3 tablespoons sunflower seeds

*
p<>{color:#000;}. 1 cabbage

*
p<>{color:#000;}. 1/2 cup malt vinegar

*
p<>{color:#000;}. Two to Three tbsps sesame seeds

*
p<>{color:#000;}. 1/4 cup unrefined sugar

*
p<>{color:#000;}. One to Two tablespoon pine nuts

The method of preparation

#
p<>{color:#000;}. After you’ve chopped up the cabbage, place it in a medium-sized bowl.

#
p<>{color:#000;}. Warm up the vinegar, oil, and sugar in a small pot over low heat. Wait for the sugar to melt then whisk in the soy sauce.

#
p<>{color:#000;}. Add this mixture to the cabbage.

#
p<>{color:#000;}. In a pan separately toast the seeds over a medium heat. Don’t do them together as they’ll need different amounts of time in the pan. Throw the seeds in with the cabbage, blend everything together and it is ready to be served.

Preparation time: Twelve minutes

Cooking time: Twelve Minutes

Serves: six

Yummy Tahini Dip

Ingredients

*
p<>{color:#000;}. One to 2 cups water

*
p<>{color:#000;}. One garlic clove crushed

*
p<>{color:#000;}. Fresh parsley, chopped

*
p<>{color:#000;}. Pinch of black pepper

*
p<>{color:#000;}. Juice of half a lemon

*
p<>{color:#000;}. 1/4 to half cup tahini

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

Directions

#
p<>{color:#000;}. Put the tahini in a medium bowl then combine the lemon juice, salt, garlic and a few tablespoons of water.

#
p<>{color:#000;}. Whisk the resulting mixture with a fork till the tahini thickens and stirring becomes difficult.

#
p<>{color:#000;}. Add in a little more water and continue.

#
p<>{color:#000;}. Now keep doing this until the tahini becomes white and smooth.

#
p<>{color:#000;}. It is important not to combine too much water as ultimately you want a dip-love consistency.

#
p<>{color:#000;}. Sprinkle the black pepper and parsley as a topping and serve with pita bread if you want to go the traditional way, or maybe try another type of bread, crackers or fresh vegetables.

Preparation time: Nine minute

Cooking time: Seven minute

Serves: 4

Apple Cheese Salad

Ingredients:

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

*
p<>{color:#000;}. 8 ounces nondairy Swiss cheese, now cut into strips

*
p<>{color:#000;}. One cup shredded nondairy cheddar cheese

*
p<>{color:#000;}. Lettuce

*
p<>{color:#000;}. Two to Three cups apples, cored and diced

*
p<>{color:#000;}. Half to 1 cup vegan mayonnaise

*
p<>{color:#000;}. 1 cup celery, blanched and diced

*
p<>{color:#000;}. Half teaspoon pepper

Instructions:

#
p<>{color:#000;}. In a large bowl mix the diced apples, celery, cheeses, lemon juice, vegan mayonnaise, and pepper.

#
p<>{color:#000;}. Flip to blend and chill.

#
p<>{color:#000;}. Serve on a bed of lettuce.

Servings: 9 to 10.

Barley Split Salad

Ingredients:

*
p<>{color:#000;}. One teaspoon minced garlic

*
p<>{color:#000;}. 6 ounces spinach, sliced coarsely

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

*
p<>{color:#000;}. 6 to 7 ounces split peas, cooked

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

*
p<>{color:#000;}. Six ounces asparagus now cut into 1-inch pieces

*
p<>{color:#000;}. 6 to seven ounces barley, cooked

How to prepare:

#
p<>{color:#000;}. Preheat oven to 377°F.

#
p<>{color:#000;}. Lightly grease a 5 × 9 baking pan with sunflower oil.

#
p<>{color:#000;}. Add all ingredients together. Toss and mix well.

#
p<>{color:#000;}. The shift to baking pan and bake for 20 minutes or till thoroughly heated.

Serves: Five to six.

Dashing Nachos

Ingredients:

*
p<>{color:#000;}. 2 diced jalapeno peppers

*
p<>{color:#000;}. 7 ounce grated non-dairy cheddar cheese

*
p<>{color:#000;}. Two to 3 tsp. Olive oil

*
p<>{color:#000;}. One diced tomato

*
p<>{color:#000;}. Fourteen corn tortillas

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

*
p<>{color:#000;}. One to 2 tablespoons. White flour

*
p<>{color:#000;}. 1 minced onion

*
p<>{color:#000;}. Four tablespoons. Rice milk

Directions:

#
p<>{color:#000;}. Begin by preheating the oven to 380 degrees Fahrenheit.

#
p<>{color:#000;}. After that, slice each of the corn tortillas into wedges and place them out on a baking sheet. Allow them to bake for 20 minutes.

#
p<>{color:#000;}. Then remove the chips and allow them to cool.

#
p<>{color:#000;}. Heat up garlic and onion together in olive oil and sauté them for approximately five minutes.

#
p<>{color:#000;}. Later, you should add the tomatoes and the jalapenos, and continue to cook and whisk for 1 minute.

#
p<>{color:#000;}. Combine the rice milk.

#
p<>{color:#000;}. After that pour the non-dairy cheese into the mixture and stir the ingredients together until the cheese entirely melts.

#
p<>{color:#000;}. Withdraw the skillet from the heat.

#
p<>{color:#000;}. Now spread out the tortillas on a large plate and pour the created cheese sauce over top of the chips.

#
p<>{color:#000;}. Serve warm.

Serves- Nine to ten

Simple Fruit Smoothie (Vegan)

Ingredients

*
p<>{color:#000;}. One cup shredded coconut

*
p<>{color:#000;}. 2 to Three tbsp chia seeds

*
p<>{color:#000;}. One avocado

*
p<>{color:#000;}. Two & half bananas

*
p<>{color:#000;}. 4 cardamom pods

*
p<>{color:#000;}. 2 mangos

The method of preparation

#
p<>{color:#000;}. Please put everything in your blender with enough water to submerge everything.

#
p<>{color:#000;}. Hit the blend button, let it go for one minute or so and it is ready to be served.

Preparation time: 5-7 minutes

Cooking time: 1 to 2 Minutes

Servings: 5

Hot Sandwich with Tomato

Ingredients

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

*
p<>{color:#000;}. Three to 4 Olives

*
p<>{color:#000;}. Whole grain roll

*
p<>{color:#000;}. One large tomato, sliced

*
p<>{color:#000;}. 1 & 1/2 tablespoon vegan margarine

*
p<>{color:#000;}. One medium cucumber

*
p<>{color:#000;}. A dash of pepper

Instructions

#
p<>{color:#000;}. Now cut tomato and cucumber into pieces. Season to taste.

#
p<>{color:#000;}. Arrange vegetables over the bread smeared with margarine.

#
p<>{color:#000;}. Toast in a sandwich toaster and serve hot with olives.

Ready in approximately twenty-two minutes

Serves 2

Kale Chips

Ingredients:

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

*
p<>{color:#000;}. Twelve to 13 ounces kale

*
p<>{color:#000;}. One to Two tbsp. Olive oil

Directions:

#
p<>{color:#000;}. Begin by de-stemming the kale and tearing the kale into chip-like pieces.

#
p<>{color:#000;}. Rinse these leaves, and allow them to dry entirely.

#
p<>{color:#000;}. After they’ve dried, preheat the oven to 328 degrees Fahrenheit.

#
p<>{color:#000;}. Then place the kale in a mixing bowl and drizzle with a tbsp of olive oil over the top of them.

#
p<>{color:#000;}. Blend up the kale to coat it with the oil.

#
p<>{color:#000;}. Put the kale leaves out on a baking sheet in 1 layer, and bake the kale chips for 20 minutes.

#
p<>{color:#000;}. After you remove the kale leaves, salt them and enjoy!

Servings – 5

Yummy Muesli

What you need

*
p<>{color:#000;}. ¼ to half teaspoon ground nutmeg

*
p<>{color:#000;}. 2 to Three tbsps maple syrup, plus more if desired

*
p<>{color:#000;}. ¼ cup (36g) pumpkin seeds

*
p<>{color:#000;}. Three tablespoons chia seeds

*
p<>{color:#000;}. 2 cups (184g) rolled oats

*
p<>{color:#000;}. 1/2 to 1 teaspoon ground cinnamon

*
p<>{color:#000;}. ¼ cup (32g) cashew pieces

*
p<>{color:#000;}. 3 & 1/2 cups (833ml) nondairy milk, homemade or may be store-bought

*
p<>{color:#000;}. 1/3 cup (53g) chopped Medjool dates or may be raisins

What to do

#
p<>{color:#000;}. Now, in a large or medium bowl, preferably one with a lid, please whisk together all items.

#
p<>{color:#000;}. Now, let it sit for about 20-22 minutes & then give it another stir. Cover and refrigerate overnight.

#
p<>{color:#000;}. In the morning, whisk again and combine more nondairy milk if necessary to achieve the desired consistency.

#
p<>{color:#000;}. Now taste for sweetness & then add more maple syrup if you wish.

Servings-Five to six

Party Spinach Puff-Pastry

What you need:

*
p<>{color:#000;}. Two to 3 tbsp. Minced dill

*
p<>{color:#000;}. Eight ounces spinach

*
p<>{color:#000;}. 1/2 cup sliced sun-dried tomatoes

*
p<>{color:#000;}. 2 potatoes

*
p<>{color:#000;}. Half cup diced parsley

*
p<>{color:#000;}. Two sheets Pepperidge Farm puff pastry

*
p<>{color:#000;}. Three sliced scallions

How to prepare:

#
p<>{color:#000;}. Now begin by allowing the puff pastry to thaw for about an hour or so.

#
p<>{color:#000;}. While this is happening, allow the potatoes to bake in either the microwave or in the oven at 400 degrees Fahrenheit.

#
p<>{color:#000;}. Make sure to plunge your fork into the potatoes to give them air holes. They are usually cooking in the oven for about forty to forty-five minutes and in the microwave for approximately 20.

#
p<>{color:#000;}. After they’re cooked (they may still be a bit hard to the touch), place them in cold water.

#
p<>{color:#000;}. Now, please preheat your oven to 400 degrees Fahrenheit or so to bake the potatoes.

#
p<>{color:#000;}. Afterward, place the spinach, scallions, parsley, and dill together in a large skillet. Allow the leaves to wilt on medium heat.

#
p<>{color:#000;}. After about two minutes, drain out the greens and remove moisture.

#
p<>{color:#000;}. Now, after the potatoes have cooled down, please peel them and slice them.

#
p<>{color:#000;}. Position a pastry sheet on a baking sheet and fold it out from itself.

#
p<>{color:#000;}. Scatter out the potato slices above the puff pastry, and cover the pastry with entire the greens and tomatoes.

#
p<>{color:#000;}. Roll the pastry on itself to create the strudel-style, with an appropriate jelly-roll. Make sure to tuck in the ends to keep the filling inside.

#
p<>{color:#000;}. Slash at the sprinkle of the strudel in even intervals to create approximately 12 different pieces.

#
p<>{color:#000;}. Now repeat the above method of preparation with the rest of the ingredients and the second puff pastry.

#
p<>{color:#000;}. Allow the puff pastries to bake for twenty minutes. Cool them until they’re warm, and now you can serve them.

Serves – 25

SALAD SANDWICHES

Ingredients

*
p<>{color:#000;}. 1/2 to One tsp black pepper, ground

*
p<>{color:#000;}. 6 large, crisp lettuce leaves

*
p<>{color:#000;}. 1/2 cup celery, finely chopped

*
p<>{color:#000;}. Twelve fresh tomato slices

*
p<>{color:#000;}. 1/4 cup dill pickle, finely sliced

*
p<>{color:#000;}. Two to Three tablespoons nori seaweed flakes

*
p<>{color:#000;}. Thirty ounces garbanzo beans drained

*
p<>{color:#000;}. 1 cup vegan mayonnaise

*
p<>{color:#000;}. One teaspoon salt

*
p<>{color:#000;}. Almost 1/4 cup of red onion, peeled & finely

*
p<>{color:#000;}. 12 slices of bread, lightly toasted

*
p<>{color:#000;}. 1/4 to 1/2 teaspoon garlic, minced

Preparation

#
p<>{color:#000;}. Now in a large or medium bowl, please mash the garbanzo beans with a potato masher or the back of a fork.

#
p<>{color:#000;}. Fold the onion, celery, garlic, salt, pickle, nori, mayonnaise and black pepper within the garbanzo beans. Blend thoroughly.

#
p<>{color:#000;}. Lightly toast the bread.

#
p<>{color:#000;}. Spread the salad on 1 slice and stack with a lettuce leaf, 2 tomato slices, and another slice of bread.

#
p<>{color:#000;}. Now cut sandwiches in 1/2 and now you can serve.

Serves – 7

Sprout Salad mix

What you need:

*
p<>{color:#000;}. Half sweet onion, sliced

*
p<>{color:#000;}. 2 cups sunflower sprouts

*
p<>{color:#000;}. Salad dressing to taste

*
p<>{color:#000;}. 1/2 cup heart of palm, quartered

*
p<>{color:#000;}. 1/2 cup artichoke hearts, cut

*
p<>{color:#000;}. Two to Three cups mixed crunchy sprouts

*
p<>{color:#000;}. Two beets, roasted and sliced

*
p<>{color:#000;}. One cup yellow pepper, sliced

How to prepare:

#
p<>{color:#000;}. Now in a large or medium mixing bowl, combine all ingredients except for salad dressing.

#
p<>{color:#000;}. Drizzle salad dressing and toss.

#
p<>{color:#000;}. Now serve at room temperature.

Servings: Three to Four

Superb Garbanzo Beans

What you need:

*
p<>{color:#000;}. 16 ounces chickpeas

*
p<>{color:#000;}. One to 2 tsp. Paprika

*
p<>{color:#000;}. One to 2 teaspoon. White wine vinegar

*
p<>{color:#000;}. Two tbsp. Agave nectar

*
p<>{color:#000;}. One & 1/2 tablespoon. Soy sauce

How to prepare:

#
p<>{color:#000;}. Begin by stirring together the soy sauce, the agave nectar and the vinegar together in a small bowl.

#
p<>{color:#000;}. Now you should add the chickpeas.

#
p<>{color:#000;}. Pour this mixture into a saucepan, and allow the ingredients to simmer on medium heated up for approximately eight minutes.

#
p<>{color:#000;}. Toss the paprika over the garbanzo beans, and whisk to correctly season the garbanzo beans.

#
p<>{color:#000;}. Now serve as an appetizer

Servings – seven

Tofu Cream

Ingredients

*
p<>{color:#000;}. One tablespoon white miso

*
p<>{color:#000;}. 1 to 2 tbsp vegetable oil

*
p<>{color:#000;}. One tablespoon white rice vinegar

*
p<>{color:#000;}. 3/4 cup extra-firm tofu, drained

*
p<>{color:#000;}. 1 to 2 tablespoon lemon juice

*
p<>{color:#000;}. About 1/4 to 1/2 cup of raw cashews, finely ground

The method of preparation

#
p<>{color:#000;}. Process all that you need in an electric blender or may be a food processor.

#
p<>{color:#000;}. Blend until your mixture is smooth and very creamy.

#
p<>{color:#000;}. This Tofu Sour Cream will stay fresh for six days if it is stored in the freezer.

Ready in approximately 22 min.

Servings-6

Vegan Style Almond Pate

Ingredients

*
p<>{color:#000;}. Fresh parsley to taste, finely chopped

*
p<>{color:#000;}. One to Two tablespoon lemon juice

*
p<>{color:#000;}. One tablespoon onion, minced

*
p<>{color:#000;}. One to 2 tablespoon fresh basil

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

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

*
p<>{color:#000;}. Dash of cayenne

*
p<>{color:#000;}. One stalk celery

*
p<>{color:#000;}. One to Two tsp vegetable oil

*
p<>{color:#000;}. 2 to 3 tablespoons garlic, peeled and minced

*
p<>{color:#000;}. 1 tsp tamari soy sauce

Instructions

#
p<>{color:#000;}. Process almonds, garlic, tamari sauce, lemon juice, oil, celery and salt in a food processor or electric blender, until the mixture has become creamy.

#
p<>{color:#000;}. Shift to a small bowl. Now you should add seasoning and onion and then mix well.

#
p<>{color:#000;}. Chill before serving.

Ready in about 38 minute

Servings-six

African Millet Salad

What you need:

*
p<>{color:#000;}. One to Two tsp celery salt

*
p<>{color:#000;}. Two to 3 tsp mint

*
p<>{color:#000;}. Two Tbsps toasted sesame oil

*
p<>{color:#000;}. One cup red pepper, shredded

*
p<>{color:#000;}. One cup adzuki beans, cooked and chilled

*
p<>{color:#000;}. half cup sweet onion, small diced

*
p<>{color:#000;}. 1 cup millet, cooked and chilled

*
p<>{color:#000;}. One tsp tarragon

The method of preparation:

#
p<>{color:#000;}. In a large bowl, combine beans, mint, onion, millet, red pepper, tarragon and celery salt. Mix well.

#
p<>{color:#000;}. Drizzle sesame oil over salad.

#
p<>{color:#000;}. Now serve chilled.

Servings: 4 to 5

Excellent Fruity Quinoa

Ingredients:

*
p<>{color:#000;}. 1/3 cup raisins

*
p<>{color:#000;}. 2 cups vanilla or may be plain soy milk

*
p<>{color:#000;}. Honey

*
p<>{color:#000;}. One to 2 cup quinoa

*
p<>{color:#000;}. One pear sliced with skin on

*
p<>{color:#000;}. 1 to One & 1/2 apple, sliced with skin on

*
p<>{color:#000;}. Ground cinnamon

Instructions:

#
p<>{color:#000;}. Put quinoa and soy milk in a pan.

#
p<>{color:#000;}. Now please bring to a boil, and then reduce heat and simmer.

#
p<>{color:#000;}. Combine apple, pear, raisins and cinnamon and let simmer for eight minutes or maybe till liquid has vaporized.

#
p<>{color:#000;}. Drizzle honey above the top.

Date & Cashew blend

Ingredients:

*
p<>{color:#000;}. 12 roasted cashews

*
p<>{color:#000;}. 1/3 cup cashew butter

*
p<>{color:#000;}. 2 to 3 tbsp. shredded coconut

*
p<>{color:#000;}. 13 dates

How to prepare:

#
p<>{color:#000;}. Begin by slicing the dates in 1/2 and taking out the seeds.

#
p<>{color:#000;}. Portion the cashew butter into the dates, and split each and every cashew in a half.

#
p<>{color:#000;}. Place one-half of every cashew on one-half of each date, and set the dates on a beautiful plate.

#
p<>{color:#000;}. Enjoy!

Serve – Three

Green Bean Toasted Sandwich

What you need

*
p<>{color:#000;}. 1/4 to half red onion, thinly sliced

*
p<>{color:#000;}. 2 pieces sourdough bread

*
p<>{color:#000;}. 1⁄4 to 1/2 cup alfalfa sprouts

*
p<>{color:#000;}. Two tbsps vegan sour cream

*
p<>{color:#000;}. 1/4 cup marinated green beans, cooked and drained

*
p<>{color:#000;}. 1⁄4 to 1/2 cup hummus

*
p<>{color:#000;}. 1 to 2 tablespoon vegan mayonnaise

*
p<>{color:#000;}. 1/4 cup radish sprouts

*
p<>{color:#000;}. 1/4 to half teaspoon fresh oregano

*
p<>{color:#000;}. 1/4 cup parsley

Instructions

#
p<>{color:#000;}. Mix Sour cream and mayonnaise with alfalfa sprouts in a small mixing bowl.

#
p<>{color:#000;}. Stir parsley within the dressing.

#
p<>{color:#000;}. Now spread the dressing evenly on both slices of bread.

#
p<>{color:#000;}. Spread the hummus evenly.

#
p<>{color:#000;}. Layer the green beans, onion, and radish.

#
p<>{color:#000;}. Top with oregano.

#
p<>{color:#000;}. Top with the other piece of bread.

#
p<>{color:#000;}. Toast in preheated oven for six minutes.

#
p<>{color:#000;}. Now serve hot.

#
p<>{color:#000;}. Ready in about twenty-five to twenty-eight minute

Serves-Three to Four

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Vegan: 25 Delicious Vegan Recipes Vegan Cookbook

All recipes are designed to take no longer than 30 minutes preparation time No ‘artificial vegan meat’ or hard to find ingredients. All recipes are made up of ingredients that you would commonly have in your pantry or can easily find at your local supermarket. Authentic and traditional dishes which have been carefully refined to not include animal products yet still retain the taste, texture and flavor of your favorites.

  • Author: Darren Hill
  • Published: 2017-01-02 18:20:42
  • Words: 3598
Vegan: 25 Delicious Vegan Recipes Vegan Cookbook Vegan: 25 Delicious Vegan Recipes Vegan Cookbook

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