Vegan Cookbooks: 70 Of The Best Ever Delightful Vegetarian Lunch Recipes....Revealed!
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About this ebook
Samantha Michaels
Samantha Michaels was born in 1973 in the small town of Abington, PA and was raised and still lives in Hatboro, PA (both suburbs of Philadelphia). She is married to her high school sweetheart and they have a rescue dog, a beautiful Black Lab named Holly. When she's’not writing or working at her full-time job, she enjoys watching her Philly sports team (hopefully) win, listening to heavy metal/hard rock music, Texas Hold Em, reading, and spending time with friends and family. Her love of reading began at a young age, thanks to her mother and Sesame Street. Her mom read to her constantly, and by three years old, she was reading on her own, and hasn’t stopped. This eventually turned into a love of writing. She was writing for herself and then for a small group of friends, one of whom told her she should be writing books. She took her friends advice and has since published several romance books with plenty more on the way.
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Vegan Cookbooks - Samantha Michaels
Introduction
Eating healthy has become almost fad and due to this more and more people are turning to vegetarian meals. The problem is that many do not know the things you can eat when you skip such things as meat and dairy in your diet to ensure you are still receiving the nutrients and vitamins your body needs. With our Vegetarian lunch recipes you will easily find that you can enjoy yummy dishes without meat and even use such things as Vegan cheese or non-dairy milk to replace these items. Some of these recipes may call for a specific type of cheese; just remember that not all vegan dishes exclude dairy products. If you wish to exclude dairy products as well, you can easily find vegan replacements.
Hope you enjoy our fast and healthy Vegetarian lunch recipes.
Chapter 1 – Salads
Black Bean & Veggies
Ingredients
¼ cup lime juice
¼ cup olive oil
1 tsp ground cumin
1 ½ cups cooked basmati rice
1 15oz can black beans
1 cup diced carrots
¾ cup corn kernels
¾ cup chopped tomatoes
¼ cup chopped Italian parsley
¼ cup chopped cilantro
2 tablespoons chopped red onion
Salt & pepper to taste
Preparation
In a large bowl, blend cumin, lime juice, and olive oil. Add the rest of the ingredients and stir until all are coated with the liquid mixture. Season with salt and pepper.
Cabbage Salad
Ingredients
½ cup wine vinegar
4 tablespoon Dijon mustard
4 tablespoon sugar
½ tsp salt
12 cups shredded cabbage
10 radishes sliced
1 cup golden raisins
2 tablespoons sliced chives
Sea salt and pepper to taste
Preparation
In a bowl whisk the sugar, mustard, and vinegar. In a large bowl combine the cabbage, radishes, chives, and raisins. Once mixed pour the liquid mixture over the cabbage mixture. Toss lightly. Season with salt and pepper.
Easy Vegan Salad
Base Ingredients
Shredded cabbage
Shredded carrots
Corn
Peas
Beans
Edamame
Spices/dressing
Olive oil
Vinegar
Thyme
Oregano
Dill
Salt & pepper to taste
Add-Ins
Walnuts
Sunflower seeds
Sliced almonds
Chia seeds
Hemp seeds
Sesame seeds
Pumpkin seeds
Preparation
The best part with this recipe is that you decide what base, spices, dressing, and add ins you want to use. You create the dressing in a small bowl using the spices you desire along with either olive oil or vinegar. Once you have the dressing ready, you then get your base ready. Then add the liquid mixture and toss. Add in the other items on your add ins list and you are ready to enjoy a great salad.
Eggless Egg Salad
Ingredients
1 cup Cashew Mayonnaise (recipe on last page)
2 tablespoon chopped chives
2 tablespoon chopped parsley
3 tablespoon Dijon mustard
¼ tsp turmeric
2 pounds tofu
Preparation
In a bowl, blend all ingredients except tofu. Crumble the