Matt Hudson - VEGAN RECIPES for Beginners. Vegan Cookbook with Tasty, Quick and Easy Plant-based Recipes. 21-Day Meal Plan.

VEGAN RECIPESFOR BEGINNERSVEGAN COOKBOOKWITH TASTY, QUICK AND EASYPLANT-BASED RECIPES21-DAY MEAL PLANMatt HudsonCONTENTSINTRODUCTION - Oh, gracious! What can a man have for dinner? - Im sick of all of these already, isnt there something exciting to try? - Can anyone help with a new recipe, please? Hey, how many of those questions have you asked yourself? No kidding, most vegans that I have met confess to asking at least one of these questions. They often explain that they had some nice suggestions that they tried last year. But those dishes soon became routine, and they needed some more exciting recipes they could try again. My vegan friend, Ellen Walker, once told me about how she would stride into her kitchen and scan her food ingredients. Lettuce, nuts, avocadoes, and so on. She had them in packs.

But she hated the idea that she didnt know how else she could combine all of these things and make something sensational. She reached out to me and I gave her a couple of ideas, you should have seen her dancing in my office the next morning with waffles in her hands. That is just one of the uncountable cases. I have come to realize that vegans enjoy themselves when they eat different delicacies. They are usually inspired when they realize they can make so many different things as a vegan, and the secret to making many delicacies is in their hands right now. They want to be able to try out so much variety that their breakfast, dinner, lunch and even dessert plans are often different.

Most of them believe that in doing so, they would be too engrossed in their food to notice that animal products are not on their table. Actually, that may be right. I have managed a vegan restaurant for a considerable time. I have also studied how many vegans troop into restaurants not because they were too busy to cook, but because they had no idea what to eat and they hoped to find some tempting food on the menu. I realize the importance of these food ideas to vegans, and I have decided to offer a hand to as many vegans as possible; a chief reason behind this book. Guess what I did? Rang up top friends who head up top vegan restaurants in the country and requested great ideas on vegan diets.

I coupled the results with my discoveries. So, right in this book, you will discover the most delicious, most demanded, highly nutritious, and easily made vegan meals in the US. Its not just their list, you should look forward to their recipes, and step by step details on how to make each and all of them. In this book, you will find a variety of recipes for breakfasts, smoothies, lunch, brunch, dessert, dinners, snacks, and every vegan dish you can imagine. Plunge into the next pages and explore the most amazing vegandishes you will ever come across, right away!21-DAY MEAL PLANDAY 1Breakfast:Snack:Lunch:Dessert:DAY 2Breakfast:Snack:Lunch:Dessert:DAY 3Breakfast:Snack:Lunch:Smoothie:DAY 4Breakfast:Snack:Lunch:Smoothie:DAY 5Breakfast:Snack:Lunch:Dessert:DAY 6Breakfast:Snack:Lunch:Smoothie:DAY 7Breakfast:Snack:Lunch:Dessert:DAY 8Breakfast:Snack:Lunch:Smoothie:DAY 9Breakfast:Snack:Lunch:Dessert:DAY 10Breakfast:Snack:Lunch:Smoothie:DAY 11Breakfast:Snack:Lunch:Dessert:DAY 12Breakfast:Snack:Lunch:Dessert:DAY 13Breakfast:Snack:Lunch:Smoothie:DAY 14Breakfast:Snack:Lunch:Dessert:DAY 15Breakfast:Snack:Lunch:Smoothie:DAY 16Breakfast:Snack:Lunch:Dessert:DAY 17Breakfast:Snack:Lunch:Smoothie:DAY 18Breakfast:Snack:Lunch:Dessert:DAY 19Breakfast:Snack:Lunch:Smoothie:DAY 20Breakfast:Snack:Lunch:Dessert:DAY 21Breakfast:Snack:Lunch:Smoothie:BREAKFASTBREAKFAST MUFFINSPreparation Time: 5 Minutes Cooking Time: 35 Minutes Skill: Beginner Serving Size: 1 INGREDIENTS: For the dry ingredients: oz. Protein Powder tsp.

Baking Powder tbsp. Sesame Seeds, roasted 1/3 tbsp. Cherries, dried & sliced thinly 1/3 tbsp. Pumpkin Seeds cup Oats For the wet ingredients: cup Apple Sauce tbsp. Olive Oil cup Almond Milk COOKING INSTRUCTION: Preheat the oven to 390 F. After that, combine all the dry ingredients in a large mixing bowl until mixed well.

Next, mix all the wet ingredients in another mixing bowl until everything is well incorporated. Now, spoon in the dry ingredients to the wet batter and give a good stir until everything comes together. Then, grease a muffin pan and pour the batter into each of the molds evenly. Finally, bake them for 28 to 30 minutes or until they are golden brown. Once done, allow them to cool on a cooling rack. Tip: If desired, you can top them with additional pumpkin seeds. NUTRITIONAL INFORMATION PER SERVING: Calories: 244Kcal Proteins: 11g Carbohydrates: 24g Fat: 13g VEGAN QUICHEPreparation Time: 10 Minutes Cooking Time: 50 Minutes Skill: Beginner Serving Size: 6 INGREDIENTS: 1 tbsp. + 1 tsp. + 1 tsp.

Olive Oil 2 Sweet Potatoes, medium & sliced into 1/8-inch round slices tsp. Sage, grounded 1 Yellow Onion, small & chopped finely tsp. Pepper 2 Garlic cloves, minced finely tsp. Sea Salt 1 cup Cherry Tomatoes, halved 4 cups Spinach 3 tbsp. Nutritional Yeast 1 Garlic clove, whole 12 oz. Silken Tofu COOKING INSTRUCTION: First, heat the oven to 375 F.

After that, arrange the sweet potato slices on the bottom of a glass casserole dish. Next, slice the remaining rounds into halves and place them on top. Apply oil over the sweet potatoes and sprinkle salt and pepper over it. Then, bake for 18 to 20 minutes. Heat one tablespoon of oil in a large-sized skillet over medium-high heat and to this, stir in the onions. Saute the onions for a minute and then spoon in the garlic and cherry tomatoes.

Continue cooking for another 2 minutes. Add the spinach and saute for another 2 minutes or until wilted. Take the skillet from the heat and set it aside. Now, place the tofu, nutritional yeast, sage, olive oil, and whole garlic in the food processor and blend them for 2 minutes or until smooth. Once you get the smooth puree, pour to the veg mix, and give a stir until everything comes together. Take out the crust from the oven and add the filling to it.