Michael Gill - Plant Based Diet Cookbook: 300 Delicious, High-Protein Whole Food Recipes for Athletes, Bodybuilders and Beginners to Lose Weight Burning Fat and Build Muscle + 21 and 28 Days Vegan Meal Plans

Plant Based Diet Cookbook 300 Delicious, High-Protein Whole Food Recipes For Athletes, Bodybuilders And Beginners To Lose Weight Burning Fat And Build Muscle + 21 And 28 Days Vegan Meal Plans Michael Gill RecipesfromPlant Based Dietfor BeginnersTable of Contentshapter 1Breakfasts1. Tasty Oatmeal Muffins Preparation time: 10 minutes Cooking time: 20 minutes Servings: 12 Ingredients: cup of hot water cup of raisins cup of ground flaxseed 2 cups of rolled oats teaspoon of sea salt cup of walnuts teaspoon of baking soda 1 banana 2 tablespoons of cinnamon cup of maple syrup Directions: Whisk the flaxseed with water and allow the mixture to sit for about 5 minutes. In a food processor, blend all the ingredients along with the flaxseed mix. Blend everything for 30 seconds, but do not create a smooth substance. To create rough-textured cookies, you need to have a semi-coarse batter. Put the batter in cupcake liners and place them in a muffin tin.

As this is an oil-free recipe, you will need cupcake liners. Bake everything for about 20 minutes at 350 degrees. Enjoy the freshly-made cookies with a glass of warm milk. Nutrition: Calories: 133, Fats 2 g, Carbohydrates 27 g, Protein 3 g 2. Omelet with Chickpea Flour Preparation time: 10 minutes Cooking time: 20 minutes Serving: 1 Ingredients: teaspoon, onion powder teaspoon, black pepper 1 cup, chickpea flour teaspoon, garlic powder teaspoon, baking soda teaspoon, white pepper 1/3 cup, nutritional yeast 3 finely chopped green onions 4 ounces, sauted mushrooms Directions: In a small bowl, mix the onion powder, white pepper, chickpea flour, garlic powder, black and white pepper, baking soda, and nutritional yeast. Add 1 cup of water and create a smooth batter.

On medium heat, put a frying pan and add the batter just like the way you would cook pancakes. On the batter, sprinkle some green onion and mushrooms. Flip the omelet and cook evenly on both sides. Once both sides are cooked, serve the omelet with spinach, tomatoes, hot sauce, and salsa. Nutrition: Calories: 150, Fats 1.9 g, Carbohydrates 24.4 g, Proteins 10.2 g 3. White Sandwich Bread Preparation time: 10 minutes Cooking time: 20 minutes Servings: 16 Ingredients: 1 cup warm water 2 tablespoons active dry yeast 4 tablespoons oil 2 teaspoons salt 2 tablespoons raw sugar or 4 tablespoons maple syrup /agave nectar 1 cup warm almond milk or any other nondairy milk of your choice 6 cups all-purpose flour Directions: Add warm water, yeast and sugar into a bowl and stir.

Set aside for 5 minutes or until lots of tiny bubbles are formed, sort of frothy. Add flour and salt into a mixing bowl and stir. Pour the oil, yeast mix and milk and mix into dough. If the dough is too hard, add a little water, a tablespoon at a time and mix well each time. If the dough is too sticky, add more flour, a tablespoon at a time. Knead the dough for 8 minutes until soft and supple.

You can use your hands or use the dough hook attachment of the stand mixer. Now spray some water on top of the dough. Keep the bowl covered with a towel. Let it rest until it doubles in size. Remove the dough from the bowl and place on your countertop. Punch the dough.

Line a loaf pan with parchment paper. You can also grease with ome oil if you prefer. You can use 2 smaller loaf pans if you want to make smaller loaves, like I did. Place the dough in the loaf pan. Now spray some more water on top of the dough. Keep the loaf pan covered with a towel.

Let it rest until the dough doubles in size. Bake in a preheated oven at 370 F for about 40 50 minutes or a toothpick when inserted in the center of the bread comes out without any particles stuck on it. Let it cool to room temperature. Cut into 16 equal slices and use as required. Store in a breadbox at room temperature. Nutrition: Calories 209, Fat 4 g, Carbohydrate 35 g, Protein 1 g 4.

A Toast to Remember Preparation time: 10 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 1 can, black beans Pinch, sea salt 2 pieces, whole-wheat toast teaspoon, chipotle spice Pinch, black pepper 1 teaspoon, garlic powder 1 freshly juiced lime 1 freshly diced avocado cup, corn 3 tablespoons, finely diced onion freshly diced tomato Fresh cilantro Directions: Mix the chipotle spice with the beans, salt, garlic powder, and pepper. Stir in the lime juice. Boil all of these until you have a thick and starchy mix. In a bowl, mix the corn, tomato, avocado, red onion, cilantro, and juice from the rest of the lime. Add some pepper and salt. Toast the bread and first spread the black bean mixture followed by the avocado mix.

Take a bite of wholesome goodness! Nutrition: Calories: 290, Fats 9 g, Carbohydrates 44 g, Proteins 12 g 5. Tasty Panini Preparation time: 5 minutes Cooking time: 0 minutes Serving: 1 Ingredients: cup, hot water 1 tablespoon, cinnamon cup, raisins 2 teaspoons, cacao powder 1 ripe banana 2 slices, whole-grain bread cup, natural peanut butter Directions: In a bowl, mix the cinnamon, hot water, raisins, and cacao powder. Spread the peanut butter on the bread. Cut the bananas and put them on the toast. Mix the raisin mixture in a blender and spread it on the sandwich. Nutrition: Calories: 850, Fats 34 g, Carbohydrates 112 g, Proteins 27 g 6.

Tasty Oatmeal and Carrot Cake Preparation time: 10 minutes Cooking time: 10 minutes Serving: 1 Ingredients: 1 cup, water teaspoon, cinnamon 1 cup, rolled oats Salt cup, raisins cup, shredded carrots 1 cup, non-dairy milk teaspoon, allspice teaspoon, vanilla extract Toppings: cup, chopped walnuts 2 tablespoons, maple syrup 2 tablespoons, shredded coconut Directions: Put a small pot on low heat and bring the non-dairy milk, oats, and water to a simmer. Now, add the carrots, vanilla extract, raisins, salt, cinnamon and allspice. You need to simmer all of the ingredients, but do not forget to stir them. You will know that they are ready when the liquid is fully absorbed into all of the ingredients (in about 7-10 minutes). Transfer the thickened dish to bowls. You can drizzle some maple syrup on top or top them with coconut or walnuts.

Nutrition: Calories: 210, Fats 11.48 g, Carbohydrates 10.37 g, Proteins 3.8 g 7. Onion & Mushroom Tart with a Nice BrownRice Crust Preparation time 10 minutes Cooking time 55 minutes Serving: 1 Ingredients: 1 pounds, mushrooms, button, portabella, 1 cup, short-grain brown rice 2 cups, water teaspoon, ground black pepper 2 teaspoons, herbal spice blend 1 sweet large onion 7 ounces, extra-firm tofu 1 cup, plain non-dairy milk 2 teaspoons, onion powder 2 teaspoons, low-sodium soy 1 teaspoon, molasses teaspoon, ground turmeric cup, white wine cup, tapioca Directions: Cook the brown rice and put it aside for later use. Slice the onions into thin strips and saut them in water until they are soft. Then, add the molasses, and cook them for a few minutes. Next, saut the mushrooms in water with the herbal spice blend. Once the mushrooms are cooked and they are soft, add the white wine or sherry.

Cook everything for a few more minutes. In a blender, combine milk, tofu, arrowroot, turmeric, and onion powder till you have a smooth mixture On a pie plate, create a layer of rice, spreading evenly to form a crust. The rice should be warm and not cold. It will be easy to work with warm rice. You can also use a pastry roller to get an even crust. With your fingers, gently press the sides.

Take half of the tofu mixture and the mushrooms and spoon them over the tart dish. Smooth the level with your spoon. Now, top the layer with onions followed by the tofu mixture. You can smooth the surface again with your spoon. Sprinkle some black pepper on top. Bake the pie at 350o F for about 45 minutes.