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    Plant-Based Recipes : 80 Delicious and Easy to Cook Diet Recipes for Lunch
    Plant-Based Recipes : 80 Delicious and Easy to Cook Diet Recipes for Lunch
    Plant-Based Recipes : 80 Delicious and Easy to Cook Diet Recipes for Lunch
    Ebook144 pages1 hour

    Plant-Based Recipes : 80 Delicious and Easy to Cook Diet Recipes for Lunch

    By Katie Gordon

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    About this ebook

    Are you trying to eat a healthy plant-based diet but find yourself bored with your flavorless lunches? That changes now.

    Plant-Based Recipes: 80 Delicious and Easy to Cook Diet Recipes for Lunch will put the zing back into lunches. Inside, you will discover a multitude of tasty and healthy lunch recipes that will not leave you slaving over the stove for hours on the end.

    Here are a few of the delicious lunches you will soon be enjoying:

    • Green Been Nicoise Salad

    • Butternut Squash Wrap With Black Beans

    • Avocado& Sprout Sandwich With Cashew Spread

    • Lemon Garlic Pasta With Asparagus

    • Moroccan Vegetable Couscous

    • Fig and Caramelized Onion Pizza

    • And many more!

    With this book in your hand, you will be chucking those boring lunches by tomorrow!

    LanguageEnglish
    PublisherColm Gordon
    Release dateOct 23, 2018
    ISBN9781386978640
    Plant-Based Recipes : 80 Delicious and Easy to Cook Diet Recipes for Lunch

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      Book preview

      Plant-Based Recipes - Katie Gordon

      Plant-Based Recipes

      80 Delicious and Easy to Cook Diet Recipes for Lunch

      Table of Contents

      Introduction
      Chapter 1: Soups and Salad

      Soups

      Vegetable stock

      Minestrone Soup

      Roasted Garlic and Leek Soup

      Roasted Tomato & Basil Soup

      Lentil Soup

      Black Bean Chili

      Chinese Hot and Sour Soup

      African Peanut Stew

      Corn Chowder

      Coconut Curry Soup

      Salads

      Shaved Cauliflower Salad

      Grilled Green Vegetable Salad

      Green Beans Nicoise Salad

      Shaved Fennel Salad With Toasted Almonds

      Mediterranean Bean Salad

      Arugula Lentil Salad

      Black and White Bean Quinoa Salad

      Chickpea and Edamame Salad

      Panzanella (Italian Bread and Tomato Salad)

      Tabbouleh

      Fattoush

      Cucumber and Wakame Seaweed Salad

      Chapter 2: Sandwiches and Wraps

      Sandwiches

      California Vegetable Sandwich

      Peanut Butter, Pear, and Cream Cheese Sandwich

      Greek Salad Sandwich

      Avocado & Sprout Sandwich With Cashew Spread

      Apple and Cashew Spread Sandwich

      Grilled Cheese and Apple

      Caprese Sandwich

      Roasted Veggie Sandwich

      Grilled Sweet Potato Sandwich

      Eggplant Parmesan Sandwich

      Hummus Pita Pocket

      Falafel Pita Pocket

      Grilled Tofu Bahn Mi

      Wraps

      Butternut Squash Wrap with Black Beans

      Roasted Mushrooms and Peppers Wrap

      Tangy Summer Veggie Wrap

      Vietnamese Summer Rolls

      Chapter 3: Pastas & Rice Bowls

      Pasta

      Spring Vegetable Pesto

      Arugula Pesto

      Sun-Dried Tomato Pesto

      Lemon Garlic Pasta With Asparagus

      Green Chili Mac and Cheese

      Spaghetti Alla Puttanesca

      Kale and Spinach Lasagna

      Sesame Tofu Noodle Bowl

      Drunken Noodles With Tofu

      Rice Bowls

      Burrito Bowl

      Hawaiian BBQ Tofu Bowl

      Sweet Potato Chickpea Bowl

      Kimchee Fried Rice Bowl

      Chana Masala

      Moroccan Vegetable Couscous

      Chapter 4: Pizzas & Calzones

      Pizzas:

      Basic Pizza and Calzone Dough

      Pizza Margherita

      Pesto Pizza

      Fig and Caramelized Onion Pizza

      Guacamole Pizza

      Thai Peanut Sauce Pizza With Tofu

      California Grilled Pizza

      Calzones

      Spinach Ricotta Calzone

      Broccoli Spinach Calzone

      Chapter 5: Fruit Salads & Sweet Lunches

      Mimosa Fruit Salad

      Non-Dairy Ambrosia Salad

      Honey Lime Fruit Salad

      Strawberry Cashew Salad

      Lemon Poppy Seed Fruit Salad

      Yogurt Parfait Jar

      Conclusion

      Introduction

      I wish to thank you and praise you for downloading the book, "Plant-Based Recipes: 80 Delicious and Easy to Cook Diet Recipes for Lunch."

      This book contains such a variety of great tasting and healthy plant-based lunches that you will never be bored with lunch again. These include soups bursting with flavor, sandwiches chock full of the succulent goodness, rice bowls piled high with the tastiest toppings, and even a few pizzas with delicious and healthy additions.

      This book also contains several international recipes be they the Bahn Mi sandwich of Vietnam or Chana Masala, a chickpea tomato curry from India. These international dishes offer additional variety with their exotic flavors and ingredients.

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

      © Copyright 2018 by Katie Gordon - All rights reserved.

      This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render an accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal, or professional, a practiced individual in the profession should be ordered.

      - From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

      In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited, and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

      The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.

      Respective authors own all copyrights not held by the publisher.

      The information herein is offered for informational purposes solely and is universal as so. The presentation of the information is without a contract or any type of guarantee assurance.

      The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document.

      Chapter1: Soups and Salad

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      Soups

      Vegetable stock

      Provides 2 quarts

      Minutes to get ready: 15 Minutes

      Minutes of cooking: 1 Hour 35 Minutes

      What You Will Need:

      2 Tbsp oil, olive

      8 garlic, crushed cloves

      3 carrots, chopped into roughly 1-inch chunks

      2 large onions, unpeeled and roughly quartered

      8 celery stalks, chopped roughly into 1-inch pieces

      2 cups assorted vegetable scraps (carrot tops, broccoli stems, cauliflower leaves, etc.)

      1 cup button mushrooms, halved

      4 quarts water

      8 sprigs parsley

      1 tsp whole black peppercorns

      2 bay leaves

      Instructions:

      Using a large stockpot, heat oil on a burner set to medium-high.

      Add garlic as well as the onion, stirring to coat. Cook for 3 minutes.

      Add carrots, vegetable scraps, celery, and mushrooms and keep cooking for four more minutes, occasionally stirring.

      Pour in water and deglaze the

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