Vegetarian Cookbook: Healthy & Delicious Recipes

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Rachel Herman is an avid cook who likes simple flavors and easy-to-make meals. She lives in Tennessee with her husband, her three grown children, her two dogs, and the family’s cat Whiskers. She loves the outdoor and has mastered the art of camp cooking on open fires and barbecue grills.

In colder months, she loves to whip up some slow cooker meals, and uses her favorite cooking tools in her kitchen, the cast iron pans, and Dutch oven. She also is very busy preparing Christmas treats for her extended family and friends. She gets busy baking for the holiday season sometimes as early as October. Her recipes are cherished by everyone who has tasted her foods and holiday treats.

Louise is a part-time writer of cookbooks, sharing her love of food, her experience, and her family’s secret recipes with her readers.

She also loves to learn and share tips and tricks to make life


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How often  have you found yourself saying ‘I wish I knew how to cook everything  vegetarian?’

It has probably happened more often than you think and
the reason that many people don’t turn to a healthier vegetarian diet  is  often  because they have little imagination when it comes to cooking vegetarian meals.

But there is some help available, in the form of this  great new book which will help you get the most from a vegetarian lifestyle.

Vegetarian  Cookbook: Healthy & Delicious Recipes, comes
complete with dozens of recipes for:

·
Filling breakfasts

·
Quick and easy snacks

·
Healthy brunches and lunches

·
Dinners

·
Desserts

·
Dips and sauces

·
And a whole lot more…

You will never be stuck for a vegetarian meal  idea ever again. And with each recipe coming with clearly  laid out  instructions, a list of the ingredients you’ll require and a great  colour  photograph, you’ll be able to make stunning dishes in no time.

Choose from preparing everyday meals to  exciting  chick pea pancakes, butternut squash linguini or mushroom pizza, for those more  unusual and jaw-dropping creations.

Download Vegetarian Cookbook: Healthy & Delicious Recipes now!
Your family will love the food you’ll be preparing and your health will improve
as well.

 

Tapioca Porridge

Porridge is one of the best breakfasts that you can have honestly. It is nutritious, filling and highly customizable. The best thing isthat you can add any toppings and it will still work. This particular recipe isheavy on coconut. If you love coconut, you need to try this. You can also usesoy milk and fruits instead of coconut.

Proteins: 6.8 g

Fats: 5.5 g

Carbohydrates: 3.1 g

Ingredients

1 Can Coconut Milk (Full Cream or Light)

2 Cups Water

1/4 Cup Pearl Tapioca Porridge

1/2 Cup Coconut Flakes

1 1/2 Teaspoon Fresh Lemon Juice Maple Syrup to Taste

Procedure

1. Combine water and porridge in a small sauce pan. Allow tosoak for 30 minutes.

2. Put on heat and bring to a boil.

3. Add in the coconut milk, lemon juice and maple syrup.

4. Cook until the porridge is translucent. Keep on stirringor otherwise it will burn.

5. Pour into bowl and sprinkle coconut flakes on top.

6. Serve while warm.

 

Indian  Vegetable Curry

Indian cuisine is known for its curries. A large population  in India is vegetarian so they have great vegetable based recipes. This recipe
uses mixed vegetables. You can of course add or omit according to your liking.
This curry is best served with Indian flat bread or plain rice.

Proteins: 9.7 g

Fats: 1.6 g

Carbohydrates: 10.8 g

Ingredients

2 Medium Chopped Tomatoes

1 1/2 Cups Cauliflower Florets

1 Cup Cubed Potato

1/2 Cup Snow Peas

1/2 Cup Chopped Onions

1/2 Cup Olive Oil

1 Tablespoon Ginger-Garlic Paste

1 Teaspoon Cumin

1 Teaspoon Coriander Powder

1/2 Teaspoon Red Chili Powder Salt to Taste Water

Procedure

 1. Heat oil in a pan and fry the onion
until soft.

2. Add in the ginger garlic paste and fry until the onions
are golden brown.

3. Mix all the spices in 1/2 Cup of Water and add to the
frying onions.

4. Fry and stir until oil comes on top.

5. Add in the vegetables and chopped tomatoes.

6. Add a little water and cover for about 5 minutes.

7. The tomatoes should become pulpy.

8. To prevent scorching, add a little water if needed. Do not
add too much or it will get too runny.

9. Cook until oil comes on top and vegetables are tender.10.
Serve with brown rice or flat bread.

Cumin Rice

Rice is the staple grain in a lot of cuisines. However, the  rice that we are accustomed to is not it raw form. The raw rice is called brown
rice. The one we eat is polished white rice. Rice in itself is a great grain if
used in its raw form. It is just as good if not better than the usual polished
version of the grain.

Proteins: 15.0 g

Fats: 3.1 g

Carbohydrates: 6.9 g

Ingredients

2 Cups Water

1 Cup Brown Rice

1 Tablespoon Olive Oil

2 Teaspoon Cumin

1 Teaspoon Lemon Juice

2 Cloves

1 Bay Leaf

1 Inch Cinnamon Stick

Procedure

1. Wash the rice and soak in water so that the water just
about covers the surface of the rice. Soak for 20 minutes.

2. Heat oil in a pot and add the cloves, bay leaf and
cinnamon sticks.

3. When fragrant, add the cumin seeds and allow to sizzle.

4. Add in the lemon juice and the drained rice.

5. Add water and bring to a boil.

6. Cover with a tight lid and reduce the flame.

7. Cook until water has dried up.

8. Fluff up the rice using a fork and enjoy


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Author

Rachel Herman

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