Scott - Vegetarian: Everyday Vegetarian 50 Delicious Recipes

Vegetarian

Everyday Vegetarian 50 Delicious Recipes

Table Of Contents

Introduction

Chapter 1: Refreshing Vegan Breakfast Meals

Chapter 2: Mouthwatering Vegan Lunch Treats

Chapter 3: Satisfying Dinner Entrees

Chapter 4: Scrumptious Dough and Confectionery Goodies

Chapter 5: Delectable Desserts

Chapter 6: Wild Drinks

Conclusion

Introduction

I want to thank you and congratulate you for downloading the book , Vegetarian: Everyday Vegetarian 50 Delicious Recipes .

This book contains proven steps and strategies on how to prepare nutritious and scrumptious goodies for yourself and loved ones.

In the pages o f Vegetarian: Everyday Vegetarian 50 Delicious Recipes , we explore the rich and bountiful vegetarian cuisine of many countries around the world. Youll get to taste exotic vegan dishes you never thought can be incorporated to your everyday diet. Youll also learn to prepare delicious baked goodies and desserts to make your diet strictly all-vegetables.

So get ready to stock up your pantry with easy-to-find, locally-available ingredients that make up your favorite vegan treat in this mouthwatering collection. Happy cooking!

Thanks again for downloading this book. I hope you enjoy it!

Chapter 1: Refreshing Vegan Breakfast Meals

1. Rice Pilau

Though similar in many ways to the popular Indian dish biryani (in which the rice is cooked separately), pilaus are cooked with all of the ingredients together in the same pot. By no means are all of these ingredients mandatory. Just use what you have on hand, substituting whatever you like as need be. Pilau is such an easy way to jazz up rice and transform it into a respectable course of its own.

Serves 6

What You Will Need:

2 teaspoons brown mustard seeds

2 cups white basmati rice

4 cups water or vegetable stock

1 cup diced yellow onion

2 cups diced assorted vegetables (carrot, celery, zucchini, and/or peas)

2 tablespoons peeled and minced fresh ginger

2 teaspoons curry powder (optional)

teaspoon celery seed

8 curry leaves or 2 bay leaves

teaspoon sea salt (to taste)

cup minced fresh parsley

How to Prepare:

1. Place the mustard seeds in a saucepan over medium heat and toast until they are popping. (If the seeds burn, start over; nobody likes burnt mustard rice.) Immediately add the rice and water.

2. Add all of the other ingredients except the parsley and bring to a boil. Cover and simmer for 15 minutes or until most of the water has been absorbed. Stir in the parsley and serve hot.

Variation:

Use brown basmati rice, and cook for 40 minutes in step 2.

1. Lemongrass Soup

Though all soups benefit from spending hours simmering on the stovetop to allow the full flavors of the dish to sing in perfect harmony, those of us short on time can also choose to increase the flavor ingredients for a similar effect. In this case, using a larger than normal amount of lemongrass, kaffir lime leaves, and galangal counteracts the limited cooking time while providing you that symphonic splendor you deserve. Served with rice noodles, this dish can be a satisfying light meal.

Serves 4 to 6

What You Will Need:

8 cups water or vegetable stock

3 stalks lemongrass, bottoms and outer stalks removed

4 kaffir lime leaves, thinly sliced, or 2 teaspoons lime zest

2-inch piece galangal, thinly sliced, or 2 tablespoons peeled and minced fresh ginger

4 cloves garlic, pressed or minced

1 red chili, seeded and diced

1 cup thinly sliced carrot

1 (15-ounce) can straw mushrooms, or 1 cups sliced cremini mushrooms

1 handful green beans or snow peas, thinly sliced (about cup)

8 to 10 cherry tomatoes, quartered (about 1 cup)

cup Braggs Liquid Aminos, soy sauce, or a combination

1 lemon or lime, juiced

cup thinly sliced green onion

2 tablespoons minced fresh cilantro

How to Prepare:

1. Place the water in a large pot and begin heating over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object. Add to the pot with the lime leaves, galangal, garlic, and chili pepper. Cover and cook for 10 minutes.

2. Add the carrot, mushrooms, green beans, and tomatoes and cook for at least 5 minutes more, or until the carrots are soft.

3. Remove from the heat and add the Braggs, lemon juice, green onion, and cilantro. Stir well and remove the lemongrass before serving hot.