Maria Sobinina - Salads: Step by Step Recipes of Plant-Based Salads
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- Book:Salads: Step by Step Recipes of Plant-Based Salads
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Salads: Step by Step Recipes of Plant-Based Salads: summary, description and annotation
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Salads come in myriads of flavors and colors. Plant-based salads are prepared with vegetables and herbs. You can also add seeds and nuts to pack more calories and make this as a meal. With Marias step-by-step instructions it is easy to make any salads a success.
These salads are simply delicious. Try one yourself and you will be amazed how delicate and flavorful it tastes. Surprise your guests and loved ones with your creations. You can also make it look beautiful with decorating tools, such as piping tips and bags.
Reviews:
This is the best thing I ever have done for my health. I am 16 pounds down and I feel amazing.
My life changes when I switched to the plant-based lifestyle.
Plant-based salads eat one a day and you will get essential nutrients and vitamins. Eat plant-based salads change the world.
Salads come in myriads of flavors and colors. Plant-based salads are prepared with vegetables and herbs. You can also add seeds and nuts to pack more calories and make this as a meal. With Marias step-by-step instructions it is easy to make any salads a success.
These salads are simply delicious. Try one yourself and you will be amazed how delicate and flavorful it tastes. Surprise your guests and loved ones with your creations. You can also make it look beautiful with decorating tools, such as piping tips and bags.
Reviews:
This is the best thing I ever have done for my health. I am 16 pounds down and I feel amazing.
My life changes when I switched to the plant-based lifestyle.
This book is changing the world, one plant-based meal at a time.
This book is changing the world, one plant-based meal at a time.
Maria Sobinina: author's other books
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Salads: Step by Step Recipes of Plant-Based Salads — read online for free the complete book (whole text) full work
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Salads Step by Step Recipes of Plant-Based Salads: Detox, Lose Weight & Be Healthy. MARIA SOBININA BRILLIANTkitchenideas.com Copyright 2018 MARIA SOBININA
BRILLIANT kitchen ideas All rights reserved. DEDICATION This book is dedicated to my beautiful family and friends, as well as to you, my reader. I am happy to share the amazing joy of preparing healthy meals with you. Table of Contents
Step 2: Spray medium saucepan with a cooking spray. Place the saucepan on the stove and add drained quinoa. Lightly toast the quinoa, constantly stirring, to remove excess water. This will take 3-4 minutes. Add vegetable broth and salt, and bring it to boil. Once it starts boiling, reduce the heat to low and let it simmer for about 15 minutes until quinoa becomes fluffy and broth is absorbed.
If you feel you need more liquid, add water or more vegetable broth. Once quinoa is ready, set it aside to cool. Step 3: In a food processor equipped with a shredding disk attachment, shred carrots onto long stripes. (You can also use a vegetable peeler to shred the carrots) Place onto a baking tray. Chop onions with a kitchen knife. Place onto the baking tray with carrots.
Add minced garlic and mix it with the vegetables. Baste vegetables with coconut oil using a basting brush. Place the baking tray into the oven and bake for 15 minutes. Once it is baked, set aside to cool. Step 4: Separate tangerines onto pieces. Set aside. Set aside.
Chop cilantro onto small pieces. Add to tangerines. Add dried cranberries, chopped walnuts. Add cooled quinoa. Make the Dressing: Combine spices and salt in a cup. Mix well. Mix well.
Sprinkle with lemon juice and olive oil. Place in the fridge to cool for about an hour. Serve chilled.
Quinoa Roasted Sweet Potato Salad
Make the Salad: Step 1: Rinse and drain quinoa. Pre-heat the oven to 365F. Step 2: Spray medium saucepan with a cooking spray. Place the saucepan on the stove and add drained quinoa. Lightly toast the quinoa, constantly stirring, to remove excess water. This will take 3-4 minutes.
Add vegetable broth and salt, and bring it to boil. Once it starts boiling, reduce the heat to low and let it simmer for about 15 minutes until quinoa becomes fluffy and broth is absorbed. If you feel you need more liquid, add water or more vegetable broth. Once quinoa is ready, set it aside to cool. Step 3: Peel sweet potato. Cut on cubes.
Place sweet potato on a greased baking tray. Baste with coconut oil using a basting brush and sprinkle with paprika and salt. Bake until it is almost ready. Peel mango and pineapple. Cut on cubes. Add to the baking tray to the baked potato.
Sprinkle with coconut oil. Chop onions with a kitchen knife. Place on the baking tray. Add minced garlic and mix it with the fruits and vegetables. Baste vegetables with coconut oil using a basting brush. Once ready, set aside to cool.
Step 4: Cut avocado into cubes. Place into a mixing bowl. Add cooled quinoa and cooled roasted fruits and vegetables. Add salt, spices, walnuts, and chopped cilantro. Step 5: Pour dressing on the salad. Place in the fridge to cool for about an hour.
Serve chilled.
Sweet Potato Asparagus Salad
Step 2: Chop onions with a kitchen knife. Place diced sweet potato, carrots, and chopped onion on a baking tray. Cut asparagus spears onto three parts each. Place onto a greased baking tray. Step 3: Add minced garlic, paprika, and pinch of salt and mix it with the vegetables. Baste vegetables with coconut oil using a basting brush.
Bake for about 30 - 40 minutes, stirring every 10 minutes, until vegetables are soft and fragrant. Set aside to cool. Step 4: Peel pineapple. Cut on cubes. Place into a mixing bowl. Chop onion.
Add to the mixing bowl. Add arugula, chopped walnuts and cooled roasted vegetables. Make the Dressing: Combine spices and salt in a cup. Add the mixture to the salad. Mix well. Sprinkle with lemon juice and olive oil.
Place in the fridge to cool for about an hour. Serve chilled.
Three Potato Salad
Place diced potatoes, purple potatoes, sweet potatoes, carrots, and chopped onion on a greased baking tray. Step 3: Add minced garlic and pinch of salt and mix it with the vegetables. Baste vegetables with coconut oil using a basting brush. Bake for about 30 - 40 minutes, stirring every 10 minutes, until vegetables are soft and fragrant. Set aside to cool. Step 4: In a mixing bowl, add baby spinach, pine nuts, green peas, and cooled roasted vegetables.
Make the Dressing: Combine spices and salt in a cup. Add the mixture to the salad. Mix well. Sprinkle with lemon juice, balsamic vinegar, and olive oil. Place in the fridge to cool for about an hour.
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