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Ebooks
2013
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Publié par
Date de parution
14 mai 2013
Nombre de lectures
0
EAN13
9781628841015
Langue
English
Publié par
Date de parution
14 mai 2013
Nombre de lectures
0
EAN13
9781628841015
Langue
English
Vegan Cookbooks
70Of The Best Ever Delightful Vegetarian Lunch Recipes….Revealed
Samantha Michaels
Table of Contents
Publishers Notes
Introduction
Chapter 1 – Salads
Black Bean & Veggies
Cabbage Salad
Easy Vegan Salad
Eggless Egg Salad
Lentil Orange Beet Salad
Mango & Grape Tomato Salad
Potato Salad
Quinoa Sweet Potato SpinachSalad
Tabouli
Tahini Kale Salad
Tuscan Bean Salad
Vegetarian Greek Salad
Chapter 2 – Soups
Potato Vegetable Soup
Butternut Squash Soup
Pinto Bean Stew
White Bean Italian Style Soup
Chickpea Kale Sweet PotatoStew
Cream of Asparagus and SpinachSoup
Cream of Broccoli Soup
Cream of Cauliflower Soup
Pumpkin Soup
Red Lentil Vegetable Soup
Pasta Bean Soup
Beet Soup
Chapter 3 – Sandwiches &Burritos
Falafel Sandwiches
Asparagus Sandwich
California Grilled VeggieSandwich
Sweet Potato Burritos
Black Bean Burgers
Chickpea Sandwich
Vegan Tuna Salad
Black Bean Burritos
Zucchini Grinders
Broiled Tomato Sandwich
Cucumber Sandwich
Portobello Sandwiches
Chapter 4 – Veggie & PastaDishes
Pasta Primavera Recipe
Fettuccine with Pesto Sauce
Vegetable Orzo
Spicy Potato Curry
Vegan Mac & Cheese
Tomato Pesto
Baked Mac & Cheese
Sesame Noodles
Fettuccine Alfredo
Orecchiette
Bean Bolognese
Asparagus Pasta
Chapter 5 - Tempeh Dishes
BBQ Tempeh
Tempeh Mexican Pizza
Tempeh, Lettuce, and TomatoSandwiches
Roasted Corn and Tempeh Salad
Almond Crusted Tempeh Cutlets
Tempeh Chicken Salad
Tempeh Cashew Noodles
Italian Tempeh Nuggets
Tempeh Salad
Teriyaki Tempeh Lettuce Wraps
Deli Tempeh Sandwich
Grilled Tempeh with Kiwi Salsa
Chapter 6 - Dips & Spreads
Walnut Olive Spread
Avocado Dip
Sun-Dried Tomato Pesto
Cilantro Edamame Hummus
Veggie Pate
Five Pepper Hummus
Eggplant Antipasto
Magaricz
Spicy Bean Dip
Cashew Mayonnaise
MORE 70BEST EVER RECIPES EBOOKS REVEALED AT MY AUTHOR PAGE:-
CLICK HERE TO ACCESS THEM NOW
PublishersNotes
Disclaimer
Thispublication is intended to provide helpful and informative material. It is notintended to diagnose, treat, cure, or prevent any health problem or condition,nor is intended to replace the advice of a physician. No action should be takensolely on the contents of this book. Always consult your physician or qualifiedhealth-care professional on any matters regarding your health and beforeadopting any suggestions in this book or drawing inferences from it.
Theauthor and publisher specifically disclaim all responsibility for anyliability, loss or risk, personal or otherwise, which is incurred as aconsequence, directly or indirectly, from the use or application of anycontents of this book.
Any andall product names referenced within this book are the trademarks of theirrespective owners. None of these owners have sponsored, authorized, endorsed,or approved this book.
Alwaysread all information provided by the manufacturers’ product labels before usingtheir products. The author and publisher are not responsible for claims made bymanufacturers.
© 2013
Manufacturedin the United States of America
Introduction
Eatinghealthy has become almost fad and due to this more and more people are turningto vegetarian meals. The problem is that many do not know the things you caneat when you skip such things as meat and dairy in your diet to ensure you arestill receiving the nutrients and vitamins your body needs. With our Vegetarianlunch recipes you will easily find that you can enjoy yummy dishes without meatand even use such things as Vegan cheese or non-dairy milk to replace theseitems. Some of these recipes may call for a specific type of cheese; justremember that not all vegan dishes exclude dairy products. If you wish toexclude dairy products as well, you can easily find vegan replacements.
Hope youenjoy our fast and healthy Vegetarian lunch recipes.
Chapter 1 – Salads
Black Bean & Veggies
Ingredients
¼ cuplime juice
¼ cupolive oil
1 tspground cumin
1 ½ cupscooked basmati rice
1 15ozcan black beans
1 cupdiced carrots
¾ cupcorn kernels
¾ cupchopped tomatoes
¼ cupchopped Italian parsley
¼ cupchopped cilantro
2tablespoons chopped red on