Louise Wynn - Plant Based Cookbook: 50 Quick and Easy Plant-Based Diet Recipes for Beginners

Using your food processor, set in all the above ingredients and pulse for 3 minutes at a high speed. 2. Transfer the smoothie into a glass before serving. 3. Enjoy. dry chickpeas 1 tsp. cumin and tsp. allspice tsp. pepper and 2 tbsps. turmeric 1 minced garlic clove and 1 c. dry green lentils 1 tsp. olive oil and c. tomato sauce 1 chopped large sweet onion tsp. chili powder and tsp. salt 1 large eggplant and c. golden raisins 1 c. vegetable broth 1 seeded and diced medium green bell pepper Instructions: 1. vegetable broth 1 seeded and diced medium green bell pepper Instructions: 1.

Set your heat source to medium. Set a skillet in p[lace to heat olive oil. Add onions and cook for 8 minutes. 2. Slice the eggplant into sizeable cubes and add to the skillet along with turmeric, garlic, allspice, cumin and bell pepper. 3.

Stir the ingredients to combine everything and heat for 4 minutes then add the tomato sauce and vegetable broth. 4. Cover the skillet and set the heat to low then simmer the ingredients for 20 minutes until the eggplant is tender. 5. Uncover and add cooked chickpeas and green lentils then mix well. Do the same for chili powder and raisins.

Simmer the ingredients for about 3 minutes. 6. Serve in a bowl topped with seasonings.

Sweet Potato and White Bean Skillet

Servings: Cooking time: 45 minutes Ingredients: tsp. ground black pepper 2 peeled and cubed large sweet potatoes 6 oz. curry powder 1 tbsps. coconut oil 12 oz. cannellini beans 1 peeled and diced small onion 1/8 tsp. red pepper flakes 1 tsp. salt 1 tsp. cumin Instructions: 1. cumin Instructions: 1.

Set your heat to medium. Set a skillet in place, heat tablespoon oil and add onion to cook for 5 minutes. 2. Stir in cooked potatoes to cook for 5 minutes then season with all spices. Cook for a minute and set aside. 3.

In another pan over medium heat, heat the rest of oil and add kale before seasoning accordingly. Stir well and pour in the milk to cook for 15 minutes. 4. Add red pepper and beans, stir to cook for 15 minutes until hot. 5.

Fruit and Nut Oatmeal

Servings: Cooking time: 10 minutes Ingredients tsp. salt c. rolled oats Maple syrup sliced ripe banana 2 tbsps. chopped nuts c. fresh berries tsp. cinnamon Instructions: 1. cinnamon Instructions: 1.

In a small saucepan, add the oats and add 1 cups water. Stir over high heat and allow to boil. 2. Reduce to low heat for about 5 minutes. 3. 4. 4.

Put in two serving bowls and add a topping of nuts and chopped fruit. 5. Serve and enjoy.

Chickpea Cookie Dough

Servings: Cooking time: 5 minutes Ingredients: 40g quality dark Vegan chocolate chips 10ml vanilla extract 400g rinsed and drained chickpeas 10g chia seeds 130g smooth peanut butter tsp. cinnamon Instructions 1. 2. 2.

Remove the chickpeas skin 3. Put the cinnamon, chia, vanilla, peanut butter and chickpeas in a blender. 4. Blend to smoothness. 5. 6. 6.

Serve and enjoy.

Sweet Green Cookies

Servings: 12 cookies Cooking time: 30 minutes Ingredients: 100g almond flour 12 almonds 165g green peas 60g mashed silken tofu 80g chopped Medjool dates 1 tsp. baking powder Instructions 1. Preheat the oven to 3500F. 2. 3. 3.

Process to form a thick paste. 4. Transfer the pea mixture into a medium bowl and stir in baking powder, almond flour and tofu. 5. Mold the mixture into 12 balls. 6.

Arrange the balls on a baking tray lined with parchment paper. Flatten each ball with oiled palm. 7. Put an almond into each of the cookie and bake for 30 minutes. 8. 9. Enjoy.