Maggie Chow - Easy Vegetarian Cookbook: 200 Vegetarian Recipes

Easy Vegetarian Cookbook

200 Vegetarian Recipes

By

Chef Maggie Chow

Copyright 2015 by Saxonberg Associates

All rights reserved

Published by

BookSumo, a division of Saxonberg Associates

http://www.booksumo.com/

Stay To the End of the Cookbook and Receive.

I really appreciate when people, take the time to read all of my recipes.

So, as a gift for reading this entire cookbook you will receive a massive collection of special recipes.

Read to the end of and get my Easy Specialty Cookbook Box Set for FREE !

This box set includes the following:

1. Easy Sushi Cookbook
2. Easy Dump Dinner Cookbook
3. Easy Beans Cookbook

Remember this box set is about EASY cooking.

In the Easy Sushi Cookbook you will learn the easiest methods to prepare almost every type of Japanese Sushi i.e. California Rolls, the Perfect Sushi Rice, Crab Rolls, Osaka Style Sushi , and so many others.

Then we go on to Dump Dinners. Nothing can be easier than a Dump Dinner. In the Easy Dump Dinner Cookbook we will learn how to master our slow cookers and make some amazingly unique dinners that will take almost no effort .

Finally in the Easy Beans Cookbook we tackle one of my favorite side dishes: Beans. There are so many delicious ways to make Baked Beans and Bean Salads that I had to share them.

So stay till the end and then keep on cooking with my Easy Specialty Cookbook Box Set !

Maggie Chow is the author and creator of your favorite Easy Cookbooks and The Effortless Chef Series . Maggie is a lover of all things related to food. Maggie loves nothing more than finding new recipes, trying them out, and then making them her own, by adding or removing ingredients, tweaking cooking times, and anything to make the recipe not only taste better, but be easier to cook!

For a complete listing of all my books please see my author page at:

http://amazon.com/author/maggiechow

Thank you for purchasing my Easy Vegetarian Cookbook: 200 Vegetarian Recipes .

This cookbook is over 11 chapters of worldwide and specialty vegetarian recipes.

It is important that we discuss navigating this collection of recipes.

After each recipes nutritional information there is a link. Click this link to go back to the Table of Contents.

The Table of Contents is fully indexed and lists every recipe in the cookbook and also the topic of every chapter.

The recipes in each chapter are related.

Remember to easily find the Table of Contents just browse to the end of each recipes nutritional information and click the link!

With so many recipes and so many different styles of cooking without meat its very important that you use the table of contents heavily to consume the entirety of this cookbook easily.

We will learn 200 ways of preparing vegetarian dishes. So I hope you are ready to try some new things!

Chef Maggie Chow

If you find that something important to you is missing from this book please contact me at .

I will try my best to re-publish a revised copy taking your feedback into consideration and let you know when the book has been revised with you in mind.

: )

Chef Maggie Chow

ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN PERMISSION IS GRANTED BY THE BOOKS PUBLISHING COMPANY. LIMITED USE OF THE BOOKS TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC DOMAIN.

*All units used are standard American measurements

Ingredients

• 2 C. couscous
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 8 oz. grape tomatoes, halved
• 6 oz. feta cheese, crumbled
• 3 tbsps balsamic vinegar
• 2 tbsps extra-virgin olive oil
• Black pepper, to taste

Directions

• Prepare your couscous in-line with the directions on its box before doing anything else. Then let it cool.
• Simultaneously, with a steamer insert, and 2 inches of boiling water, steam your asparagus for 7 mins with a lid on the pot.
• Get a big bowl, mix: olive oil, couscous, pepper, asparagus, vinegar, feta, and tomatoes.
• Enjoy.

Amount per serving (4 total)

Timing Information:

Nutritional Information:

* Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 bunch fresh asparagus, trimmed
• 1/2 lb. fresh mushrooms, quartered
• 2 sprigs fresh rosemary, minced
• 2 tsps olive oil
• kosher salt to taste
• freshly ground black pepper to taste

Directions

• Coat a baking sheet with nonstick spray and then set your oven to 450 degrees before doing anything else.
• Get a bowl, toss: pepper, asparagus, salt, mushrooms, rosemary, and olive oil.
• Evenly distribute the veggies throughout the sheet and cook them in the oven for 17 mins.
• Enjoy.

Amount per serving (6 total)

Timing Information:

Nutritional Information:

* Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 20 fresh asparagus spears, trimmed
• 4 C. vegetable broth
• 2 tbsps olive oil
• 1 small onion, diced
• 1 stalk celery, diced