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25 Clean-Eating-Friendly Recipes - Part 3 - measurements in grams: From soups and noodle dishes to salads and smoothies
25 Clean-Eating-Friendly Recipes - Part 3 - measurements in grams: From soups and noodle dishes to salads and smoothies
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Kale and mushroom sandwich
Jackfruit Sandwich
Banana Oatmeal Smoothie
Breakfast Pudding
Fruit salad and mixed nuts
Veggie breakfast wrap
Vegan Muesli
Avocado Tacos
Barley Beans with Mushrooms
Vegan Chili
Sweet Potato Minestrone
Bean Soup
Lettuce Wrap
Lentil Soup
Roasted Brussels sprouts
Lemony Cucumber and Peanut Salad
Spinach and black bean lettuce wrap
Sprouted Lentil Salad
Refried Fat Free Beans
Grilled Mushrooms and Veggies
Paleo Sweet Potato with Kale Salad
Baked Potato Sticks
Roasted Purple Cauliflower soup
Kale smoothie
Potato and Spinach Pie
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25 Clean-Eating-Friendly Recipes - Part 3 - measurements in grams - Mattis Lundqvist
Munich
Kale and mushroom sandwich
Ingredients:
300 g oyster mushrooms (sliced)
8-9 kale leaves, chopped
3 tablespoons vegan mayonnaise
1 sliced onion
50 ml apple cider vinegar
½ teaspoon pepper
¼ teaspoon salt
¼ teaspoon oregano
2 tablespoon barbecue sauce
Some parsley
1 teaspoon olive oil
Directions:
Take some oil in a sauce pan and fry the onion for 3-4 minutes. Now add the rest of the ingredients except mayonnaise and cook for another 10-12 minutes on low heat.
Once cooled down, transfer the mixture to a bowl and add mayonnaise. Mix well. Use it as a sandwich filling.
Grill the sandwiches and serve along with ketchup.
Nutritional Information per Serving:
Calories: 362
Total Fat: 71 g
Saturated Fat: 12 g
Carbohydrates: 41 g
Protein: 14 g
Jackfruit Sandwich
Ingredients:
200 g ripe jackfruit, chopped
1 minced garlic clove
1 sliced onion
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
½ teaspoon pepper
¼ teaspoon salt
1 teaspoon oil
A few olives
Directions:
In a pan, sauté the onion for 4-5 minutes until brown.
Add the