Vegan Cookbooks: 70 Of The Best Ever Scrumptious Vegan Dinner Recipes....Revealed!
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About this ebook
Samantha Michaels
Samantha Michaels was born in 1973 in the small town of Abington, PA and was raised and still lives in Hatboro, PA (both suburbs of Philadelphia). She is married to her high school sweetheart and they have a rescue dog, a beautiful Black Lab named Holly. When she's’not writing or working at her full-time job, she enjoys watching her Philly sports team (hopefully) win, listening to heavy metal/hard rock music, Texas Hold Em, reading, and spending time with friends and family. Her love of reading began at a young age, thanks to her mother and Sesame Street. Her mom read to her constantly, and by three years old, she was reading on her own, and hasn’t stopped. This eventually turned into a love of writing. She was writing for herself and then for a small group of friends, one of whom told her she should be writing books. She took her friends advice and has since published several romance books with plenty more on the way.
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- Rating: 1 out of 5 stars1/5A recipe called for goat cheese, goat cheese is not vegan.
Book preview
Vegan Cookbooks - Samantha Michaels
Introduction
For those looking to serve their families with delicious meals but want to ensure they are providing the healthiest foods are now turning to vegetarian meals. The only difference is that with vegetarian meals, the meals are created using no dairy, no meat, or other animal products including grease or oils. These wonderful meals are not only healthy but delectable as well. Hope you enjoy our vegetarian dinner ideas that you can prepare for your family and guests and be pleased with the compliments you receive.
Chapter 1 - Main Dishes
Pineapple Stir-Fried Rice
Ingredients
3 cups long-grain brown rice
3 tablespoons olive oil
2 sliced onions
4 cups broccoli florets
4 sliced carrots, sliced
2 diced orange bell pepper
6 – 8 sliced scallions
4 diced tomatoes
2 16-ounce cans drained unsweetened pineapple chunks
2 cup light coconut milk
4 tablespoons soy sauce
2 tsp curry powder
4 tsp minced ginger
Cashews for topping
Preparation
Place the rice in a saucepan with 3 cups of water. Bring the rice to a rapid simmer, cover, and cook until the water is completely absorbed around 30 minutes. Just before the rice is done, heat the oil in a skillet and sauté the onion until brown. When the onion is brown add the bell pepper, carrots, and broccoli and turn up heat to medium high. Cook for 3 minutes or until vegetables are tender crisp, then add the pineapple, tomatoes, and scallions and keep stirring frying for 2 minutes longer. Add the rice and stir. Add the curry powder, coconut milk, ginger, and soy sauce. Stir until all ingredients are mixed well. Add cashews on top of each serving. Makes 12 servings.
Bean Stew
Ingredients
4 tablespoons olive oil
2 chopped onions
6 minced garlic cloves
4 cups water
4 sliced carrots, peeled and sliced
8 diced celery stalks
1 cup dry red wine
8 cups cooked great northern beans
32 ounces diced tomatoes
1 tsp dried thyme
1 tsp minced fresh rosemary
Salt and pepper to taste
1 cup chopped fresh parsley for garnish
Preparation
Heat the oil in a large pot. Add the onion and sauté until onion is soft. Add the garlic and sauté until both are brown. Add the water, wine, celery, and carrots. Bring to a simmer, cover and cook for 10 minutes. Add the beans, thyme, tomatoes, and rosemary. Stir. Bring to a simmer, cover, and cook over medium heat for 20 minutes. Add more water if needed. Add ½ cup of parsley, salt, and pepper. Stir to blend, then garnish with more parsley. Makes 12 servings.
Rice and Red Beans
Ingredients
2 ½ cups uncooked brown rice
4 tablespoons olive oil
2 sliced onions
8 minced garlic cloves
2 diced green bell pepper
2 16-ounce cans drained red beans
3 cups diced tomatoes
1 1/3 cup sliced pimiento-stuffed green olives
6 sliced scallions
2 tsp dried oregano
1/2 tsp dried thyme
Cayenne pepper to taste
Salt and pepper to taste
1/2 cup chopped cilantro
Preparation
Place the rice in three cups of water and bring to a rapid simmer, lower the heat, cover, and simmer for 30 minutes. About ½ way through cooking the rice, heat the oil and sauté the onion until soft.