Alex Green - Vegan: Complete Vegan Recipes Cookbook To Achieve Vegan Diet Goals

P eople are now very sensitive about their diets and they try to refer healthy diets. Vegan diet is also considered as one of the healthy diets in this context.

A vegan diet means a diet that consists of only plant based foods. People who follow vegan diet, dont use any kind of animal products. Vegans avoid all animal products like meat, milk, eggs or honey etc.

The term vegan was first introduced in 1944 by Donald Watson in England. A vegan society was made with the slogan that man should live without harming animals. With the passage of time liking for vegan diet has increased anormously. Now, vegan products are easily available in many countries, including supermarkets and chain restaurants.

A popular misconception about this diet is that vegans only consume salads and soybeans. But in real senses vegans eat all types of dishes but only without the use of animal products.

Vegan diet easily meets the recommended need of calorie intake and healthy nutrients, such as, soy products, beans and legumes provides protein. Many fresh vegetables are the main source of calcium. Vegan diet also provides different healthy nutrients like dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron etc. Most food experts proposed that a low-fat plant-based vegan diet provides health benefits including a reduced risk of high blood pressure, type 2 diabetes, certain forms of cancer and coronary heart diseases. Alongside disease prevention, vegan diet also provides many physical benefits for human beings, especially it helps in weight loss, body odor, healthy skin and hair etc.

Vegan diet consists of vegetables, fruit, grains, legumes, seeds, nuts, mock meats based on soybean, plant based milks like soy milk, coconut milk, almond milk, rice milk, hemp milk and oat milk are used instead of animals milk.

This recipe book is about healthy vegan diet. This book consists of healthy recipes of breakfast, lunch, dinner, snacks and desserts. These delicious recipes are prepared with vegetables, fruit, beans, lentils and healthy grains. Surely you would like these recipes.

I ngredients:

• 2/3 cup rolled oats
• 1 large banana, peeled and sliced
• 2 oranges, peeled, seeded and sectioned
• 1 cups unsweetened almond milk
• 1/8 teaspoon ground cinnamon
• cup ice cubes, crushed

Method:

• In a high speed blender, add rolled oats and pulse till finely powdered.
• Add remaining all ingredients and pulse till smooth.
• Pour into four glasses and serve immediately.

I ngredients:

• tablespoon vegetable oil
• 1 small onion, chopped finely
• 1 small green bell pepper, seeded and chopped finely
• 1 cup cherry tomatoes, chopped finely
• 1 cups firm tofu, drained, crumbled and chopped
• Pinch of cayenne pepper
• Pinch of ground turmeric
• Salt, to taste
• 1 tablespoon fresh basil leaves, chopped

Method:

• In a skillet, heat oil on medium heat.
• Add onion and bell pepper and saut for about 4-5 minute.
• Add tomatoes and cook for about 1-2 minutes.
• Add tofu and spices and cook for about 6-8 minutes.
• Garnish with basil leaves and serve.

I ngredients:

• 2 cups water
• 1 cup dry red quinoa
• teaspoon vanilla extract
• cup coconut milk
• 10-12 drops liquid stevia
• teaspoon lemon peel, grated freshly
• 1 teaspoon ground ginger
• teaspoon ground cinnamon
• teaspoon ground nutmeg
• Pinch of ground cloves
• 1 cup fresh mixed berries

Method:

• In a pan, mix together water, quinoa and vanilla essence on low heat.
• Cook, stirring occasionally for about 10-15 minutes.
• Stir in coconut milk, stevia, lemon peel and spices till well mixed. Immediately, remove from heat.
• Top with berries and serve.

I ngredients:

• cup chickpea flour
• teaspoon baking powder
• Salt, to taste
• Pinch of red pepper flakes, crushed
• 10 tablespoons water
• cup green bell pepper, seeded and chopped finely
• cup scallion, chopped finely
• 1 teaspoon canola oil

Method:

• In a bowl, mix together flour, baking powder, salt and red pepper flakes.
• Add water and mix till well combined.
• Fold in bell pepper and scallion.
• Grease a large frying pan with oil on low heat.
• Add half of mixture and cook for about 1-2 minutes.
• Flip the side and cook for about 1-2 minutes more.
• Repeat with the remaining mixture.

I ngredients:

• cup uncooked millet
• 1 apple, cored and grated
• 1/3 cup raisins
• teaspoon fresh lemon zest, grated finely
• cup sunflower seeds
• 2 tablespoons fresh lemon juice
• cup fresh apple juice

Method:

• Preheat the oven to 350 degrees F. Grease 4 cups of a muffin pan.
• In a large bowl, add all ingredients except apple juice and mix till well combined.
• Transfer the mixture into prepared muffin cups evenly.
• Drizzle each muffin cup with 1 tablespoon of apple juice.
• With foil paper pieces, cover the muffin cups.
• Bake for about 3o-35 minutes. Now, remove the foil papers and bake for about 20 minutes more.
• Remove from oven and keep aside for at least 25-30 minutes before removing from cups.

I ngredients:

• 8-ounces fresh asparagus, trimmed and cut into 1-inch slices
• of red bell pepper, seeded and chopped
• of green bell pepper, seeded and chopped
• 1 tablespoon fresh chives, chopped
• 1 jalapeo pepper, seeded and chopped
• cup water
• cup superfine chickpea flour
• 1 tablespoon chia seeds
• 2 tablespoons nutritional yeast
• teaspoon baking powder
• 1 teaspoon dried thyme, crushed
• teaspoon ground turmeric
• teaspoon red pepper flakes, crushed
• Salt and freshly ground black pepper, to taste
• 1 small tomato, chopped

Method:

• In a pan of lightly salted boiling water, add asparagus and cook for about 5-7 minutes or till crisp tender.
• Drain well and keep aside.
• Meanwhile in a bowl, mix together bell peppers, jalapeo pepper, chives and water.
• In another bowl, mix together remaining ingredients except tomato.
• Add water mixture into flour mixture and mix till well combined. Keep aside for at least 10 minutes.
• Lightly, grease a charge nonstick skillet and heat on medium heat.
• Add of the mixture and with a back of spoon, smooth it.
• Sprinkle half of tomato over mixture evenly.
• Tightly, cover the skillet and cook for about 4 minutes.
• Uncover the skillet. Now, place half of cooked asparagus over one side of omelet.
• Carefully, fold the other half over asparagus o cover it.
• Cover the skillet and cook for 3-4 minutes more.