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    The 30-minute Vegan Cookbook: 90 Quick & Easy Vegan Recipes for Busy People On A Budget
    The 30-minute Vegan Cookbook: 90 Quick & Easy Vegan Recipes for Busy People On A Budget
    The 30-minute Vegan Cookbook: 90 Quick & Easy Vegan Recipes for Busy People On A Budget
    Ebook204 pages1 hour

    The 30-minute Vegan Cookbook: 90 Quick & Easy Vegan Recipes for Busy People On A Budget

    By Florence Rivers

    ()

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    About this ebook


    Hearty, Mouthwatering Vegan Recipes In 30 Minutes Or Less!
    The 30-minute vegan cooking is the solution you have been looking for, even when you do not have much time on your hands. Here, you could as well try the special recipes either in smaller or higher amounts of servings meant for a large number of guests. With this Cookbook, you will be surprised at the delicious dishes that can be easily prepared.
    This book presents you with 90 tasty and flavorful vegan meals that can be cooked in a few minutes. Breakfast, main dishes, soups, stews, salads, sandwiches, pasta, or sauces are now some few minutes away. Just sauté your favorite cooking oil in a large sauté pan, add your veggies and other ingredients, bring to a gentle simmer over medium or high heat, stirring occasionally, and then get set to eat your meal, prepared within just 30 minutes including prep!
    The recipes are well crafted with very easy-to-follow layouts, thus, making you cook professionally. Enchiladas with Cauliflower Rice can be ready in just twenty minutes with ease. You will be very pleased to notice that corn kernels, black beans, granulated garlic, and other necessary spices will go a long way in adding flavors, and then when you stir in mozzarella cheese, you can't just but wait to enjoy a spicy breakfast with about four guests including you.
     Are you feeling tired after the day's work and would you prefer soup as an option? Cherry tomatoes, basil, garlic cloves, jalapeno, and vinegar are very important to make it tasty and delicious, you would have to stir them thoroughly, and add up kidney beans, smoked paprika, and cumin, stirring thoroughly in the same mixing bowl, transfer into the blender, blend until smoothened, cook the mixture over medium heat until well cooked, serve the soup into eight dishes. Yummy!
    Any recipe you might wish to choose out of the 90 available in this cookbook, you are sure to end up with a fully satisfying meal in just a few minutes.
    No matter the time of the day or night, there is more than enough variety to satisfy you in this book. And there is very little clean-up to do.
    Buy your copy now!
     
    LanguageEnglish
    PublisherRaymond James
    Release dateJun 18, 2020
    ISBN9788835850816
    The 30-minute Vegan Cookbook: 90 Quick & Easy Vegan Recipes for Busy People On A Budget

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      Book preview

      The 30-minute Vegan Cookbook - Florence Rivers

      Rivers

      Cooking Tips

      Even Cooking:

      – For even cooking, make sure the vegetables are well chopped and about equal in size.

      – Some of the recipes have to be cooked in batches because the cooking period of the ingredients varies. Just follow the steps as instructed in the recipe.

      – Whisk or stir the food as specified in the recipe to ensure the even coating and heat distribution.

      Note:  To perfectly maintain the 100% vegan, you would have to avoid animal ingredients such as eggs, honey, and you wouldn’t come across any of these in this book. Though transitioning from non-vegan to vegan is something that is achieved gradually, until you get fully accustomed to it, and by then, you will be glad you did!

      Standing time:

      – After removing from heat, some of the recipes will continue to steam slowly from residual heat. However, this is also part of the cooking process, and you stand the chance of getting a nice taste having allowed the food to cool slightly for a few minutes.

      Covering:

      – A cover helps to hold in steam to make the food cook quickly.

      – If you are using a cling cover, you will have to make a make a small hole in it to give room for the escape of excess moisture, or you may wish to cover loosely.  Some of the foods need the liquid to be completely evaporated, and to achieve this, covering the food might not be necessary, most especially the ones that require much cooking liquid or those that release a lot of juice. After evaporating and it still seems watery, you can stir continuously until you derive your favorite consistency, which at the same time must be pourable. And if too thickened, you would need to add some water or vegetable broth or lemon juice, and stir to retain your favorite consistency.

      Once you get accustomed to the cooking styles recommended in this book, the next time you reach for your favorite vegan recipe, you will cook professionally without the use of any guide in your hands while in the kitchen. All you need are your cooking equipment and ingredients demanded to get your food prepared in a couple of minutes.

      With just these, your favorite meal becomes a one-dish wonder when you aim at serving one or two people, even if you’re cooking for a large guest, churning out delicious meals as well as saving you a whole lot of time, energy, and money.

      CHAPTER ONE: BREAKFAST

      Breakfast Smoothie Bowl

      The combination of fruits and vegetables makes this smoothie tasty and delicious! Yummy!

      Prep time: 15 minutes

      Cooking time: No-Cook

      Total time: 15 minutes

      Servings: 4

      Ingredients:

      1 3/4 cups frozen red berries or smoothie mix

      4 tbsp. Greek yogurt, divided

      1 ripe banana, peeled

      1 1/2 cup almond milk

      2 pitted dates, chopped (if desired)

      Topping:

      4 tbsp. blueberries or raspberries

      4 tbsp. goji berries

      4 tbsp. chia, pumpkin or hemp seeds

      4 tbsp. oats or granola

      4 tbsp. desiccated coconut

      4 tbsp. bee pollen

      Directions:

      1. Add the red berries, Greek yogurt, banana, and 1/2 of the almond milk to a food processor, process until smoothened without lumps.

      2. If not sweet to your satisfaction, add the pitted dates, and re-process but should not be too thickened. And if very thick, you could thin by adding more milk.

      3. Top with blueberries, goji berries, chia seeds, oats, coconut, and bee pollen, serve between small bowls and then sip.

      Enchiladas with Cauliflower Rice

      The combination of spicy herbs with mozzarella cheese makes this cauliflower rice flavorful and delicious! Yummy!

      Prep time: 10 minutes

      Cooking time: 20 minutes

      Total time: 30 minutes

      Servings: 4

      Ingredients:

      1 tbsp. canola oil

      1/2 small shallots, chopped

      1/2 tbsp. red pepper, chopped

      1/2 tbsp. green pepper, chopped

      2 cups cauliflower rice

      5 oz. sweet corn kernels

      1 1/2 cups rinsed black beans, drained

      1 tbsp. granulated garlic

      1 tbsp. cumin, ground

      1 tbsp. paprika, smoked

      1/8 tbsp. black pepper, or to taste

      1/2 tbsp. sea salt, or adjusted to taste

      1 3/4 cups enchilada sauce

      8 corn tortillas, chopped

      1 cup mozzarella cheese, grated

      1/2 tsp. chopped cilantro for garnish, (optional)

      Directions:

      1. Heat a large sauté pan over medium heat, add canola oil, and then sauté the shallots, about 2 minutes, add red and green peppers, and then add cauliflower rice, simmer, about 5 to 7 minutes, or until the veggies are crisp-tender.

      2. Add the corn kernels, black beans, granulated garlic, cumin, paprika, black pepper, and salt to taste, thoroughly whisk until well incorporated, add the enchilada sauce and corn tortillas, thoroughly stir to combine.

      3. Cook, cover, over medium heat, about 3 to 5 minutes, or until well heated.

      4. Whisk in the mozzarella cheese, cook, about 1 to 2 minutes, or until completely melted, and then sprinkle with the chopped cilantro if using, serve immediately.

      Falafel, Beetroot and Hummus Grain Bowl

      Enjoy this fragrant falafel with warm grains and crunchy cooked beets. It’s very easy to prepare and you can't afford to resist the taste! Yummy!

      Prep time: 5 minutes

      Cooking time: 20 minutes

      Total time: 25 minutes

      Servings: 2

      Ingredients:

      1 cup cooked mixed grains

      A handful baby kale, chopped

      1/4 tbsp. cumin seeds, toasted

      1/4 cup red onion, finely chopped

      1/2 tbsp. white wine

      1 tbsp. avocado oil

      3/4 cup falafel pack

      1/2 tbsp. avocado, sliced

      1/5 cup cooked beetroot, diced

      4 tbsp. hummus

      3/4 tbsp. dill, chopped

      Directions:

      1. Cook the mixed grains according to the instructions on the package, after cooking, add into a bowl.

      2. Add kale, red onion, cumin seeds, white wine, and avocado oil, thoroughly toss together.

      3. Top with sliced avocado, hummus, and cooked beetroot, and then serve immediately.

      Guacamole Pita Pizzas

      Enjoy these pita pizzas with your guests! Yummy!

      Prep time: 10 minutes

      Cooking time: 0 minute

      Total time: 10 minutes

      Servings: 4

      Ingredients:

      2 large

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