Pamela Kazmierczak - Vegetarian Value Pack 5-200 Vegetarian Recipes

VegetarianValue Pack 5 - 200 Vegetarian Recipes Tofu Recipes, Spinach Recipes, QuinoaRecipes and Kale Recipes For Vegetarians VegetarianCookbook and Vegetarian Recipes Collection ByPamela Kazmierczak
Copyright Information: All rights reserved. No part of this book may beused, reproduced or transmitted in any form or by any means without the expresswritten permission of the author. Copyright November2013 by Pamela Kazmierczak

Welcome to the Twenty-Fifth volume of the VegetarianCookbook and Vegetarian Recipes Collection. I hope you have enjoyed the recipesso far. If this is your first taste of this cookbook series welcome. This is the last of five of the Vegetarian ValuePack Recipe Books.

This specific cookbook is all about servingmeals. Inside you will find 200 various vegetarian recipes for your breakfast,brunch, lunch, dinner, dessert and snacks. These recipes are made specificallyto vegetarian recipes using tofu, spinach, kale or quinoa. There is a wide variety of vegetarian choicesinside, I hope you find some great recipes within! I hope you find some new recipes you want to trytoday!

I have been publishing cookbooks onAmazon for awhile now want to see other books I have published? Check out my Author Page . After awhile I wanted to dosomething to thank all of my loyal customers, whether it is people who spentmoney on my books or downloaded them during a promotion. I decided to create a website withbrand new recipes and let all my customers know about it, so they could get oneor two new free recipes from me everyday! Please visit my Website Life Food Happiness to checkout my other recipes! I hope you enjoy them! Of course, I always want to dothings to make my customers happy.

So I decided that on my website I would alsopublish a daily post on which of my cookbooks on Amazon are free that day! Soif you are thinking of downloading a cookbook but not sure which one to try andyou enjoy my recipes, you might want to know more about my free kindlecookbooks . Be sure to check out my website andbookmark it. Feel free to leave comments and let me know what you think! Finally If you do enjoy thiscookbook, I would appreciate it if you could go back to Amazon andleave me a review !I am always looking for input on how to improve my current cookbooks and whatpeople do like, so I can keep that in mind when creating future cookbooks! Thank You So Much For DownloadingThis Book! Pamela Kazmierczak

Although tofu is consideredas being bland and having no real taste, in fact is one of the most versatilefoods as it simply takes any taste we want and that allows us to use all sortsof spices for flavor. These particular quiches are flavorful and simply delicious.Not to mention that they have no crust so they are easier to make. Ingredients: 2 garlic cloves, minced 1 red bell pepper, cored anddiced 1 cup mushrooms, chopped 10 oz firm tofu, drained andcrumbled 1/4 cup soy milk 1 tablespoon cornstarch 1/8 teaspoon turmeric 1 leeks, chopped 3 eggs 4 tablespoons butter salt, pepper Directions: Grease your muffin tinslightly with butter. Set aside.

Melt the remaining butter ina pan and stir in the leeks. Cook for 5 minutes, stirring often then add the mushroomsand cook another 5 minutes. Add a pinch of salt and pepper then the turmericand cornstarch. Remove from heat and set aside to cool. Once chilled, stir inthe eggs, soy milk and tofu.

A great choice for breakfast,this scramble is flavorful and although the combination may have a weird feel,believe me when I say that apples taste just as great in savory foods as theydo in sweets.
A great choice for breakfast,this scramble is flavorful and although the combination may have a weird feel,believe me when I say that apples taste just as great in savory foods as theydo in sweets.

Ingredients: 1 package firm tofu, crumbled 2 tablespoons olive oil 1/2 teaspoon onion powder 1/2 teaspoon turmeric 1 teaspoon soy sauce 1 green apple, peeled andfinely cubed salt, pepper Directions: Heat the oil in a large heavyskillet and stir in the crumbled tofu. Cook for 5 minutes until the liquidsstart to evaporate. Add the onion powder, turmeric, apple cubes and cook for 10more minutes, stirring all the times, until the apple is soft. Stay close asthe tofu tends to stick to the bottom of the pan. Stir in the soy sauce thenremove from heat. Add salt and freshly ground pepper if needed.

Servingsuggestions: Serve with a sprinkle ofchopped coriander or parsley.

Frittata makes an excellentchoice for your morning meals simply because it gathers various ingredients inone place, making it filling and tasty. This particular recipe yields a spicyversion of frittata, but you can lower the heat by reducing the amount ofspice. Ingredients: 1 red onion, chopped 2 tablespoons coconut oil 1 package firm tofu, cubed 2 garlic cloves, chopped 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 1 red bell pepper, cored anddiced 1 green bell pepper, coredand diced 1/2 cup diced tomatoes,drained 4 eggs salt, pepper Directions: Heat the olive oil in a largeheavy skillet and saut the onion for 5 minutes until soft. Add the garlic andsaut 30 seconds until fragrant then stir in the tofu. Cook 5 minutes until theliquids start to evaporate then stir in the turmeric, cayenne pepper, bellpeppers and tomatoes.

Keep sauting for 5-10 more minutes. Beat the eggs with a pinch ofsalt and pepper in a bowl and pour the mixture in the pan, over the tofu. Lowerthe heat and cover the pan with a lid. Cook until the eggs coagulate and allthe vegetables are cooked through, about 10-15 minutes. If needed, flip thefrittata once.

Juicy and spicy, thisscramble is being the best choice for breakfast, especially when you are avegetarian.
Juicy and spicy, thisscramble is being the best choice for breakfast, especially when you are avegetarian.

All the spices used give it a fragrant taste and the spiciness isbeing toned down by the tomato salsa. Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 1 package firm tofu, crumbled 1/2 teaspoon turmeric 1 teaspoon nutritional yeast 1/8 teaspoon cayenne pepper 1/4 teaspoon dried oregano 2 large tomatoes 1 garlic clove 1/2 teaspoon dried basil salt, pepper Directions: Heat the olive oil in a largepan then stir in the cubed tofu and cook until slightly golden brown. Add theonion and keep cooking until soft. Stir in the turmeric, nutritional yeast,cayenne pepper and oregano. Add a pinch of salt if needed and freshly groundpepper. Cook for 5-10 minutes until all the liquids have started to evaporate.

To make the salsa, peeled thetomatoes and cut them into cubes. Drain the juices and mix the cubes withbasil, garlic, salt and pepper. Servingsuggestions: Serve the scrambled tofutopped with tomato salsa.

Quiches are basically savorytarts, but they have the great advantage of being able to be made ahead of timethen just reheated in the morning for a quick breakfast. They are also veryversatile and they can be made with any of your favorite vegetables. Ingredients: 1 package pie crust dough 1 pound broccoli, trimmed andcut into florets 2 green onions, chopped 1/2 teaspoon garlic powder 1 package firm tofu, crumbled 1/2 cup milk 1 pinch of nutmeg 4 eggs 1/4 cup grated Parmesancheese salt, pepper Directions: Grease a 9-inch round deepdish baking pan with a bit of butter and set aside.

Flour your working surfacewell then roll out the dough. Transfer it into the pan and press it slightlywith your fingertips on the bottom and sides of the pan. Spread the broccoli and tofuon the bottom of the pan. Beat the eggs in a bowl witha pinch of salt, pepper and nutmeg. Add the garlic powder and green onions andpour the mixture over the vegetables in the pan. Sprinkle grated Parmesan andbake in the preheated oven at 350F for 40-50 minutes.

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