Grace Berry - Plant Based Recipes Cookbook for Vegetarians & Beyond: Plant Based Recipes That Can Be Enjoyed by The Whole Family

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Plant Based Recipes Cookbook for Vegetarians & Beyond

Plant Based Recipes That Can Be Enjoyed by The Whole Family

BY: GRACE BERRY

Copyright 2020 by Grace Berry. All Rights Reserved.

www.graceberry.net

License Notes

This book is an informational material. The author has taken great care to ensure the correctness of the content. However, the reader assumes all responsibility of how the information is used, and the author shall not be accountable for any form of misuse or misinterpretation on the part of the reader.

All rights reserved. On no account may any part of the material be copied, reproduced, or distributed in any form without written permission from the author.

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Table of Contents

Introduction

People are oftentimes encouraged to switch to a plant-based diet because it has some wonderful health benefits. When all the bad, processed food is cut from your diet and they are replaced by unrefined, whole and well-sourced plant products, the benefits are felt almost immediately.

What fascinates people most about the diet is the healthy change. On this diet, there is a lot of motivation because you actually feel healthier, better and more energetic.

No one wants to return to eating unhealthily or the feeling of sluggishness after they have started on the plant-based diet. As a bonus, your conscience is set at ease, knowing you are taking the necessary steps in making the environment better and more protected.

Without a doubt, the plant-based diet is healthy and the best environmental way of eating.

Sunday Slow Roast

This recipe is the perfect slow-cooked meal to enjoy at the end of a busy weekend.

Serves: 8

Time: 6 hrs. 10 mins.

Ingredients:

• White potatoes (6 medium, cut into 1-inch cubes)
• Carrots (6 large, cut into -inch rounds)
• Sweet onions (3, cut into -inch cubes)
• Green beans (12 ounces, fresh or frozen)
• Mushrooms (8 ounces, sliced)
• Vegetable broth (4 cups)
• Onion powder (1 teaspoon)
• Garlic powder (1 teaspoon)
• Freshly ground black pepper (1 teaspoon)

Directions:

1. In a slow cooker, place the carrots, potatoes, green beans, onions, broth, onion powder, mushrooms, garlic powder, and pepper.

2. Stir together so that spices are evenly distributed.

3. Cook for approx., 4 hours on high.

4. Remove lid then stir before serving.

Oil-Free Rice-and-Vegetable Stir-Fry

Actually, one of the main ingredients in a traditional stir-fry is oil, but this recipe will show you how simple it can be to cook a stir-fry without it.

Serves: 4

Time: 20 mins.

Ingredients:

• Green peas (2 cups, fresh or frozen)
• Green beans (2 cups, fresh or frozen)
• Vegetable broth or water ( cup)
• Garlic powder (1 teaspoon)
• Onion powder (1teaspoon)
• Brown rice (4 cups, cooked)

Directions:

1. Over medium heat, heat a saucepan.

2. Place the green beans, peas, broth, onion powder and garlic powder into the pan, then stir.

3. Cover then cook for a minimum of 8 minutes, occasionally stirring until crisp-tender.

4. Uncover, then stir into the rice (cooked, brown).

5. Cook for a next 4-5 minutes, gradually stirring every other minute, and serve.

Vegetable Spring Rolls with a Spicy Peanut Dipping Sauce

Spring rolls are a great entre that can be filled with a wide variety of fresh vegetables, cooked starches, and many different spices and herbs

Serves: 2

Time: 25 mins.

Ingredients:

For the spicy peanut dipping sauce:

• Peanut powder (2 tablespoons, defatted)
• Maple syrup (1 tablespoon)
• Rice vinegar (1 tablespoon)
• Onion powder ( teaspoon)
• Garlic powder ( teaspoon)
• Red pepper flakes ( teaspoon)

For the spring rolls:

• Rice paper wraps (6, 8- to 10-inch)
• Lettuce leaves (6, large)
• Brown rice (1 cups, cooked)
• Shredded carrots (1 cup)
• Fresh cilantro (1 bunch)
• Fresh mint (1 bunch)
• Fresh basil (1 bunch)

Directions:

To make the spicy peanut dipping sauce

1. Combine the maple syrup, rice vinegar, peanut powder, garlic powder, red pepper flakes, onion powder, in a saucepan (small) over medium heat.

2. Cook for a minimum of 10 minutes, occasionally stirring. Remove sauce from heat, then set aside to cool.

To make the spring rolls:

1. Fill either a bowl or pan (shallow) using warm water, then dip a paper wrap (rice) in water for approx., 15 seconds.

2. Remove then place onto a cutting board or other clean, flat surface. (Note: The rice paper may not be completely soft right away, but it will soften as you add the filling.)

3. Lay a lettuce leaf down flat on a rice paper wrap, then add cup of brown rice, 2 to 3 tablespoons of shredded carrots, and a few leaves each of cilantro, mint, and basil.

4. Wrap the sides of the rice paper halfway into the center, then roll wrap from top to bottom to form a tight roll.

5. Repeat for the remaining spring rolls. Serve with the sauce in a dipping bowl on the side.

Orange-Glazed Tofu Bowl

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