Brenda Fawn - Vegetarian Cookbook for Beginners: 40 Easy Meatless Recipes for a Healthy Life

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Vegetarian Cookbook for Beginners 40 Easy Meatless Recipes for a Healthy Life

Table of Contents

s

Introduction

The popularity of vegetarian and vegan lifestyle is growing every day around the world. People are choosing meatless lifestyle due to the various reasons such as: health, ethical, cultural, religious and other. In near future, we will most likely observe a growing demand for vegetarian, plant-based, meat free lifestyle and ideology. I have decided to publish this vegetarian cookbook because I want to be the tiny part of this worldwide movement and lifestyle. This book is written not only for vegetarians, but also for vegans and what is more for people who want choose a healthier lifestyle, or just want to try new tastes and experiences. This cookbook includes different vegetarian recipes, such as soups, salads, pasta, hot dishes, and desserts.

You can find interesting, and sometimes unusual vegetarian recipes that will inspire you to cook tasty and delicious dishes that could be easily transformed to vegan recipes. Often you should just use your imagination, because there is no limit what you can cook. This vegetarian cookbook for beginners hasnt all the recipes, because it was written to inspire you to discover a colorful world of vegetarian cooking! Moreover you dont need to be a professional 28 Michelin Star chef to use vegetarian recipes from this vegetarian cookbook and to cook for yourself, your family or friends! I would like to encourage you to test those veggie recipes and to experiment with vegetables, not always strictly following the recipes given, but adding your own flavors and tastes!

Chapter I: Salads

Greek Salad

Eat this colorful salad with tomatoes, Feta cheese and black olives and feel the spirit of the sunny Greece. Feta cheese will add some more calories to the salad.

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Prep Time: 15 min.Servings: 4

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Ingredients: 4 big tomatoes 4 fresh cucumbers, peeled 2 big onions
4 bell peppers, red or yellow 20-25 canned black olives, pitted 7 oz Feta cheese 5 tbsp. dried Oregano 2 tbsp. soy sauce
3 tbsp. squeezed lime juice
salt and pepper How to Prepare:

1. Cut the tomatoes, cucumbers, onions and bell peppers into slices.
2. Place all the vegetables in a bowl and pour the Olive oil, soy sauce and lemon juice, and then sprinkle with the dried Oregano.
3. Cut the Feta cheese into cubes and combine with the vegetables.
4. Add the pitted black olives, salt and pepper and serve.

Tip: You can place this salad in the fridge for 1-2 hours before serving. squeezed lime juice
salt and pepper How to Prepare:

1. Cut the tomatoes, cucumbers, onions and bell peppers into slices.
2. Place all the vegetables in a bowl and pour the Olive oil, soy sauce and lemon juice, and then sprinkle with the dried Oregano.
3. Cut the Feta cheese into cubes and combine with the vegetables.
4. Add the pitted black olives, salt and pepper and serve.

Tip: You can place this salad in the fridge for 1-2 hours before serving.

Nutritional Information: Calories: 403 Total fat: 8 oz Total carbohydrates: 12 oz Protein: 6 oz

Cucumber, Tomatoes and Feta Cheese Salad

Would you like to try something unforgettable? Then a salad with cucumber, tomatoes and Feta cheese is a salad you need to taste! This mix of different tastes will be a new experience.

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Prep Time: 15 min.Servings: 2

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Ingredients: 1 big cucumber 3 tomatoes 1 oz lettuce 1 big onion chopped fresh greenery Dressing: 5 oz cream 5 tbsp. soy sauce salt and pepper How to Prepare:

1. Peel and cube the cucumber and tomatoes.
2. Cut the lettuce, peel and chop the onion and combine all the vegetables in a bowl.
3. Lets get to the dressing now - whisk all the dressing ingredients in a food processor until they have a smooth and creamy consistency.
4. Place the dressing in the fridge for 1 hour.
5. Pour the dressing over the salad and mix well, and then you are free to serve!

Nutritional Information: Calories: 149 Total fat: 7 oz Total carbohydrates: 10 oz Protein: 6 oz

Green Walnuts Salad

Healthy green and light salad for those who like roasted walnuts and cucumber freshness!

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Prep Time: 25 min.Servings: 4

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Ingredients: 4 oz walnut halves 1 avocado
1 cucumber 4 oz spinach 1 broccoli 4 tbsp. canned peas 4 tbsp. lemon juice 2 oz Parmesan cheese, grated salt and pepper How to Prepare:

1. Roast the walnut halves in the oven for 10 minutes until lightly browned and crispy.
2. Now grind the walnut halves using a blender or a food processor.
3. Peel the avocado and cucumber and then slice them.
4. Boil the broccoli for 10 minutes and cool it.
5. Wash the spinach and combine it with the avocado, broccoli, canned peas and cucumber.
6. Add the salt, pepper and grated Parmesan cheese on top.
7. Squeeze the lemon juice and pour over the salad and serve.

Nutritional Information: Calories: 155 Total fat: 5 oz Total carbohydrates: 7 oz Protein: 2 oz

Zucchini and Mango Salad

A bright, sunny treat for long-awaited friends.

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Prep Time: 15 min.Servings: 4

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Ingredients: 1 young zucchini 1 oz peanuts Dressing: 2 oz cranberries half cup unflavored yogurt
2 cloves of garlic
salt
basil How to Prepare:

1. Grate the zucchini in Korean style using a Korean carrot grater.
2. Roast the peanuts in the oven for 10 minutes until lightly browned and crispy and combine them with the zucchini stripes.
3. Lets get to the sauce now cut up the mango and chop the garlic.
4. Add the cranberries, yogurt, garlic, salt and basil into a blender and smash all the ingredients.
5. Mix the sauce with the zucchini spaghetti and add some basil leaves on top!

Nutritional Information: Calories: 129 Total fat: 7.5 oz Total carbohydrates: 12 oz Protein: 4 oz

Colorful Summer Mix Salad

Summer is the colorful time when everything comes to life.

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Prep Time: 15 min.Servings: 4

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Ingredients: 1 young zucchini 1 oz peanuts Dressing: 2 oz cranberries half cup unflavored yogurt
2 cloves of garlic
salt
basil How to Prepare:

1. Grate the zucchini in Korean style using a Korean carrot grater.
2. Roast the peanuts in the oven for 10 minutes until lightly browned and crispy and combine them with the zucchini stripes.
3. Lets get to the sauce now cut up the mango and chop the garlic.
4. Add the cranberries, yogurt, garlic, salt and basil into a blender and smash all the ingredients.
5. Mix the sauce with the zucchini spaghetti and add some basil leaves on top!

Nutritional Information: Calories: 129 Total fat: 7.5 oz Total carbohydrates: 12 oz Protein: 4 oz

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