Gwendolyn Hudson - Vegetarian Cooking

Vegetarian Cooking

20 Budget- Friendly Vegetarian Recipes to Be Lean and Be Healthy

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I f you wish to lose weight and live a healthy life by simply eating sumptuous and easy to prepare vegetarian dishes, then this cookbook is a must read for you!

You may find it hard to believe that eating vegetarian meals can make you lose some excess baggage, but it can definitely happen if you just believe and ease away all your worries.

You may have thought that preparing vegetarian dishes can be time-consuming, difficult and expensive. Plus, you may have the perception that these meals are bland and not appetizing at all. Well, these are all myths! Following a vegetarian diet does not actually mean that you will have to settle for the same, tasteless and boring food each day. In fact, you can make vegetarian meals that are not only flavorful, but healthy and affordable as well!

This book will teach you the essential things that you need to know how to eat properly without that obsession to calories by simply learning how to prepare delicious vegetarian meals that are good for the body in so many ways.

This cookbook will be your guide on you can cook healthy, mouth-watering vegetarian meals each day in a fast and easy manner. This book has made everything easy for you, so there is no need to worry.

This book contains healthy and yummy vegetarian recipes for breakfast, lunch, dinner, snack and desserts that will help you trim down excess fat and live a healthier lifestyle. What else to look for? All the recipes in this book are worth a try, so flip through the next pages and get ready for cooking!

B reakfast is the most important meal of the day its a clich! You may have not thought of eating a vegetarian meal early in the morning, but you can! Dont think of vegetarianism as something that forces you to eat grass. Well, its not.

In this chapter, you will learn:

• Healthy, yummy and easy to prepare breakfast recipes that fit every budget and lifestyle.

A n oatmeal meal with a tangy hint of rhubarb can surely boost your mornings. Put some milk and give yourself a healthy dose of calcium. It works great with water as well.

Calories: around 330

Prep time: 10 to 12 minutes

Ingredients:

• 1 cup rolled oats
• 1 cup fresh/frozen rhubarb cut into tiny pieces
• 1.5 cups almond/soy milk or any non-dairy milk
• Half a cup orange juice
• 2 tablespoon maple syrup
• teaspoon powdered cinnamon
• Dash of salt to taste
• A handful of toasted nuts (optional)

How to Prepare:

1. Mix in the milk, orange juice, oats, cinnamon, salt and rhubarb in a saucepan and let it boil over medium heat.
2. Lower the heat after 2-3 minutes.
3. Stir gently until the rhubarb and oats are soft, and then turn off the heat and leave it for 3 to 5 minutes.
4. Put in the syrup and nuts. Enjoy.

Tip: It is best to toast the nuts. Simply put them in a skillet over low heat while mixing continuously until light brown and fragrant.

C risp and browned tomatoes topped with baked eggs and eaten with fresh greens is a powerful breakfast. So, why not give this recipe a shot?

Calories: 340 per serving /slice

Prep time: 40 minutes

Ingredients:

• cup Greek yogurt
• 1 tablespoon of flour
• 1 cup grated turnip
• Half a cup Gruyere cheese (grated)
• cup melted butter
• 450 grams frozen hash browns (shredded)
• 4 eggs
• A pinch of powdered cinnamon
• 1/8 cups chives (chopped)
• Pinch of salt and pepper to taste

How to Prepare:

1. Preheat your oven to 350 degrees Fahrenheit
2. Blend in the flour and yogurt in a huge bowl. Stir thoroughly.
3. Add the shredded turnip, melted butter, grated cheese and chopped chives.
4. Mix well together before adding the potatoes, pepper, salt and nutmeg.
5. Spread the mixture into a dish suitable for baking and make sure it is coated with oil or cooking spray to prevent sticky mess afterward.
6. Let it bake for 20 minutes until you see bubbling in the dish.
7. Take the dish out from the oven and make around 4 dents on top of the baked mixture.
8. -Crack one egg into every indentation and bring the dish back to the oven and bake for another 5 minutes or until the yolks are cooked.
9. Slice into 4 pieces. Sprinkle some more pepper and chives for more flavor.
10. Eat right away while it is hot.

T his healthy vegetarian breakfast is perfect for those who are always on the go. This light and smooth orange juice mix gives a certain kick with fresh ginger and flax seeds mixed in. Put it in a flask and get moving.

Calories: 210 calories/glass

Prep time: 5 minutes or less

Ingredients:

• 2 pieces peaches sliced in tiny pieces
• cup apple
• 1 cup of orange juice
• 1 teaspoon chopped ginger

- 1 tablespoon flaxseed (powdered)

How to Prepare:

1. Put all ingredients in the blender: peaches, orange juice, apple juice, ginger and the powdered flaxseed.
2. Blend for 1 to 2 minutes until the mixture is smooth.
3. Put in a glass or a flask and enjoy.
4. You may store the excess mix in the fridge and consume later.

Tip: Flax seeds can be found in the natural good section of supermarkets or organic food shops.

Healthy Berry Muffins

Eating a muffin is a wonderful way to brighten up your mornings. Why not make vegetarian muffins make the experience even better? This muffin recipe is bursting with that berry flavor and light sweetness. You will surely love it!

Calories: 300/muffin

Prep time: 30 minutes

Ingredients:

• cup whole wheat flour
• 1 cup fresh berries
• cup baking soda
• 1 teaspoon apple cider vinegar
• cup almond milk
• 1/8 cup sucrose
• 1/8 cup vegetable oil
• teaspoon vanilla extract
• teaspoon nutmeg (powdered)
• 1/8 cup powdered flaxseed
• Pinch of salt

How to Prepare:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Put liners in your muffin dish to prevent the batter from sticking.
3. Mix the vinegar and almond milk together in a bowl and set aside.
4. Whip all the dry ingredients in another bowl, such as the baking soda, flour, flaxseed, salt, and cinnamon.
5. -Then, mix the other wet ingredients such as vegetable oil, vanilla extract and the sucrose. Blend in this mixture to the dry ingredients.
6. Put in the berries, mix lightly and scoop into the muffin tin in equal amounts.