Vegan Cookbook:Happy Vegan: 101 BEST HAPPY, COLORFUL&TASTY VEGAN RECIPES. (HEALTHY FOOD COOKBOOK Book 4)
Book Details
Author(s)shira barak, rachel grant
ISBN / ASINB00Q3TMWP8
ISBN-13978B00Q3TMWP3
Sales Rank1,075,213
MarketplaceUnited States 🇺🇸
Description
Vegan Cookbook:Happy Vegan-
Some people think that being vegan means being miserable: eat tasteless, boring and monotonous food.
But- truth is the exact opposite!
Industrialized life trained us to think that if we do not have something dead on our plate, our meal will be boring and we will stay hungry, but the truth is that nature has given us a wealth of natural ingredients that are healthy and tasty, colorful and full of life.
In this book I have collected for you
101 BEST HAPPY, COLORFUL&TASTY VEGAN RECIPES.
The book is divided to chapters:
• Breakfast
• Appetizers and Snacks
• Sandwiches
• Salads
• Beans and grains
• Side dish
• Soups and stews
• Main course
• Desserts
Bon Appetit!
Polenta-Sausage Cakes with Cheesy Marinara Sauce
This recipe calls for polenta to be served with vegan sausage and cooked artichoke hearts. The marinara sauce has a blend of mozzarella cheese.
Serves: 4
Ingredients:
• 2 (1 lb) tube polenta, sliced each into 8 (½ inch thick) pieces
• 2 (15 oz) can artichoke hearts, drained well
• 12 oz organic vegan sausage, sliced into 16 (½ inch thick) pieces
• 8 oz shredded vegan Mozzarella cheese
• 2 cups marinara sauce
• 2 tablespoons minced garlic
• 2 teaspoons oregano
• 2 teaspoons olive oil
Directions:
1. Heat 1 teaspoon olive oil in a non-stick skillet over medium-low flame. Cook polenta slices in batches until browned both sides. Place on a plate and set aside.
2. Heat another teaspoon of olive oil in a skillet. Cook sausages in batches and stack them on top of polenta slices.
3. Place artichoke hearts, garlic, oregano, and marinara sauce in a skillet. Cook for about 5 minutes until heated through. Add cheese and stir. When it will start to melt, spoon carefully over polenta cakes.
4. Serve warm.
Rainbow Salad with Peanut Butter Dressing
A colorful salad made of cabbage, edamame, pepper, zucchini, and carrots. This is served with a peanut butter and ginger dressing.
Serves: 3
Ingredients:
• 1 cup thinly sliced cabbage
• ½ cup frozen edamame, thawed
• 1 zucchini, julienned
• 1 carrot, julienned
• 1 yellow pepper, sliced thinly
• 2 green onions, sliced thinly
• 1 tablespoon sesame seeds
• 1 tablespoon hemp seeds
For the Dressing:
• ¼ cup peanut butter
• 2 tablespoons lime juice
• 2 tablespoons water
• 2 tablespoons organic tamari
• 1 tablespoon maple syrup
• 1 clove garlic
• ½ tablespoon toasted sesame oil
• 1 teaspoon grated ginger
Directions:
1. Place zucchini, pepper, carrots, and cabbage in a large salad bowl. Mix gently. Add onion, edamame, sesame seeds, and hemp seeds.
2. Process all the dressing ingredients in a mini processor and pour over salad.
3. Serve.
Some people think that being vegan means being miserable: eat tasteless, boring and monotonous food.
But- truth is the exact opposite!
Industrialized life trained us to think that if we do not have something dead on our plate, our meal will be boring and we will stay hungry, but the truth is that nature has given us a wealth of natural ingredients that are healthy and tasty, colorful and full of life.
This book is not just about being vegan, it's about being a HAPPY VEGAN!
In this book I have collected for you
101 BEST HAPPY, COLORFUL&TASTY VEGAN RECIPES.
The book is divided to chapters:
• Breakfast
• Appetizers and Snacks
• Sandwiches
• Salads
• Beans and grains
• Side dish
• Soups and stews
• Main course
• Desserts
Bon Appetit!
Polenta-Sausage Cakes with Cheesy Marinara Sauce
This recipe calls for polenta to be served with vegan sausage and cooked artichoke hearts. The marinara sauce has a blend of mozzarella cheese.
Serves: 4
Ingredients:
• 2 (1 lb) tube polenta, sliced each into 8 (½ inch thick) pieces
• 2 (15 oz) can artichoke hearts, drained well
• 12 oz organic vegan sausage, sliced into 16 (½ inch thick) pieces
• 8 oz shredded vegan Mozzarella cheese
• 2 cups marinara sauce
• 2 tablespoons minced garlic
• 2 teaspoons oregano
• 2 teaspoons olive oil
Directions:
1. Heat 1 teaspoon olive oil in a non-stick skillet over medium-low flame. Cook polenta slices in batches until browned both sides. Place on a plate and set aside.
2. Heat another teaspoon of olive oil in a skillet. Cook sausages in batches and stack them on top of polenta slices.
3. Place artichoke hearts, garlic, oregano, and marinara sauce in a skillet. Cook for about 5 minutes until heated through. Add cheese and stir. When it will start to melt, spoon carefully over polenta cakes.
4. Serve warm.
Rainbow Salad with Peanut Butter Dressing
A colorful salad made of cabbage, edamame, pepper, zucchini, and carrots. This is served with a peanut butter and ginger dressing.
Serves: 3
Ingredients:
• 1 cup thinly sliced cabbage
• ½ cup frozen edamame, thawed
• 1 zucchini, julienned
• 1 carrot, julienned
• 1 yellow pepper, sliced thinly
• 2 green onions, sliced thinly
• 1 tablespoon sesame seeds
• 1 tablespoon hemp seeds
For the Dressing:
• ¼ cup peanut butter
• 2 tablespoons lime juice
• 2 tablespoons water
• 2 tablespoons organic tamari
• 1 tablespoon maple syrup
• 1 clove garlic
• ½ tablespoon toasted sesame oil
• 1 teaspoon grated ginger
Directions:
1. Place zucchini, pepper, carrots, and cabbage in a large salad bowl. Mix gently. Add onion, edamame, sesame seeds, and hemp seeds.
2. Process all the dressing ingredients in a mini processor and pour over salad.
3. Serve.
