Rani Iyer - No-cook Vegan Cookbook
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- Book:No-cook Vegan Cookbook
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- Publisher:Rani Iyer
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- Year:2017
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Use the recipes in this book to create and enjoy easy, delicious, vegan meals without cooking! These healthy recipes are perfect for beginner cooks and advanced cooks. Busy people of all ages can eat healthy meals by following the recipes in the book.
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She has taught cooking classes for five years and knows that busy people need easy, nutritious meals to make in just a few minutes. This is her first vegan cookbook collection.
Forthcoming releases Easy, everyday veggie salads you can make 20 best, hearty and bold chutneys A complete guide to 20-course vegetarian meal Easy gluten-free recipes for the festive season The secrets of cooking heirloom grains
This book is for everyone who wants simple, appetizing meals that makes healthy eating easy!
Protein packed, vegan soup that is creamy and satisfying. Here, thin slices of the mild green onion are stirred into the garbanzo beans soup and sprinkled with finely chopped cilantro. Add diced red bell pepper for extra crunchiness. You need: 1.1 can garbanzo beans2.1 cup water3.1 teaspoon turmeric4.1 teaspoon salt5.2 tablespoon- lime juice6.2 teaspoon- lime or lemon zest7.2 teaspoons grated ginger8.1 teaspoon-black pepper, coarsely ground9.1 tablespoon green onions, chopped10.3 tablespoons-finely chopped red bell pepper11.5 tablespoons finely chopped cilantro
To make: 1.Drain the garbanzo beans. Wash well.
Add 1 cup water. Place it in a blender with turmeric, salt, and ginger. 2.If you like chunky soup, blend for a shorter time. 3.Remove from blender and place the contents in a non-metal bowl. Add lime juice and lemon/lime zest. Stir well. 5.Chill in fridge for at least 30 minutes or up to 2 hours. 6.When you are ready to serve, add green onions, finely chopped red bell pepper, and cilantro. Variation: If you like it crunchy, top it with nuts.
Fresh, tangy, and sweet tastes combine in this simple and juicy recipe.
Fresh, tangy, and sweet tastes combine in this simple and juicy recipe.
Sprinkle a bit of salt mixed with paprika to give it a unique flavor. Add mint leaves for an extra twist. You need: 1.2 cups cherry tomatoes, halves2.1 can pineapple chunks or 2 cups pineapple chunks3.2 cups blueberries4.30 large fresh mint leaves5.Toothpicks- about 306. teaspoon salt + teaspoon paprika/cayenne pepper mix
To make: 1.Wash and cut the tomatoes into halves 2.Drain the pineapple (if using the can) or cut the pineapple into chunks 3.Wash the blueberries and dry them 4.Pluck out mint leaves and wash them 5.Dip toothpicks in warm water 6.Assemble one mint leaf, one half of a tomato, blueberry, pineapple and other half of the tomato, end with pineapple on each toothpick 7.Sprinkle with salt and paprika mix just before serving
Mix: Add half teaspoon salt and one half teaspoon paprika or cayenne pepper in a salt shaker. Shaker well and sprinkle.
Note: Wear food gloves or wash hands frequently when assembling this dish.
Avoid contact with eyes.
The crunchy, sweet-salty flavor of this nut-free mix is a great snack. Warm spices gives a it a special flavor. This recipe can also be baked in the oven, to bring out the roasted nutty tastes.
You need: 1.1 cup pine nuts2.1 cup sesame seeds3.1 cup pepitas (shelled pumpkin seeds)4.1 cup shelled sunflower seeds5.2 tablespoons flax seeds6.1 tablespoon cumin seeds7.1 tablespoon coconut oil (melted)8.1 teaspoon paprika9.1 teaspoon salt10. 2.Add coconut oil, paprika, salt, and cane sugar. 3.Toss well to coat. Cover. 4.Set aside for 2 hours in a warm spot.
Alert: If you want to store this recipe, bake the seed mix at 350 F for 20 minutes.
Alert: If you want to store this recipe, bake the seed mix at 350 F for 20 minutes.
You can also roast in a heavy bottom pan at medium heat for 15 minutes.
Note: Buy roasted seeds if available. Avoid contact with eyes.
Salty, juicy and crunchy, this cucumber pile up is a great recipe for a warm summer day. Mixture of spices creates a lingering freshness in the mouth.
You need: 1.2 medium sized fresh cucumbers2.1 red bell pepper3.10 grape sized tomatoes4.20 seeded dates5.1 cup seeded olives6. teaspoon coarse salt7. teaspoon cumin seeds (crushed)8.1 tablespoon crushed peanuts9. teaspoon crushed black pepper10. crushed sunflower seeds11.1 teaspoon grated ginger12.30 toothpicks
To make: 1.Scrub and wash all vegetables. 2.Cut the cucumbers into long, thin strips. 3.Cut the bell pepper into inch strips. 4.Halve the cherry tomatoes. 5.Lightly pound coarse salt and cumin seeds. 6.Stir in toasted sesame seeds. 7.On a clean plate, assemble cucumber strips, add a pinch of salt, bell pepper strips, and top with dates and olives. 8.Place the toothpick over dates and olives. 9.Sprinkle grated ginger. 10.Refrigerate before serving.
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