Healthy through the day with Vegan - Sven Herty - E-Book

Healthy through the day with Vegan E-Book

Sven Herty

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14,99 €

  • Herausgeber: tredition
  • Kategorie: Ratgeber
  • Sprache: Englisch
  • Veröffentlichungsjahr: 2021
Beschreibung

In this book they expect 60 vegan recipes. Starting from breakfast, lunch, desserts to dinner. All dishes are produced by means of organic products! The ingredients of each dish are chosen so that there is no need for additional intake of artificially produced supplements. The meals are prepared in a few simple steps and in a short time. Let yourself be spoiled by my 60 delicacies and enjoy your healthy well-being.

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Healthy through the day with Vegan.

60 Vegan Recipes from Early to Late

Legal notice:

© 2021 Sven Herty

Author: Sven Herty

Cover design, illustration: Sven Herty

Publisher & Print: tredition GmbH, Halenreie 40-44, 22359 Hamburg

ISBN:

978-3-347-36974-0 (e-book)

The work, including its parts, is protected by copyright. Any use is prohibited without the consent of the publisher and the author. This applies in particular to electronic or other duplication, translation, distribution, and making publicly available.

Bibliographic information of the German National Library:

The German National Library lists this publication in the German National Bibliography; detailed bibliographic data are available on the Internet at

http://dnb.d-nb.de available.

Contents

1. Black Eyed Peas and Sweet Potato Hash

2. Vegan Breakfast Burritos With Salsa

3. Vegan Banana French Toast with Caramelized Bananas

4. Healthy Breakfast Tacos w/ Tofu & Roasted Potatoes

5. Chickpea flour Vegan Omelet - Fluffy Chickpeas flour Omelette

6. Cheesy Vegan Breakfast Potato Casserole

7. Vegan Gluten free Banana Bread - Grain free Carrot Banana Bread

8. Almond Butter Salted Caramel Brownie French Toasts

9. Easy Energy Almond Butter Banana Shake

10. Vegan Carrot Cake Pancakes

11. Jalapeno Popper Skillet Dinner

12. Sweet and Sour Tofu Veggie Stir Fry

13. Vegan Pasta e Fagioli

14. Quick and Easy Vegetarian Biryani Recipe

15. Frankie Recipe

16. Szechuan Eggplant

17. Vegan Alfredo Recipe for Two

18. Vegan Broccoli “Cheddar”Jalapeño Soup

19. Crispy Vegan Quinoa Cakes with Tomato Chickpea Relish

20. Vegan Tacos with Smoky Chipotle Portobellos

21. Vegan Ramen with Shiitake Broth

22. Spicy Miso Portobello Mushroom Burger (Vegan)

23. Baked Sheet Pan Ratatouille

24. Oaxacan Bowl

25. Orecchiette with Creamy Carrot Miso Sauce (Vegan)

26. Peruvian Burritos with Aji Verde

27. Black Pepper Tofu with Bok Choy

28. Instant Pot Mujadara

29. Veggie Lo Mein Recipe

30. Tlayudas Recipe

31. Szechuan Tofu and Veggies

32. Middle Eastern Salad Tacos

33. Roasted Portobello Steaks with Walnut Coffee Sauce

34. Bali Bowls with Peanut Tofu

35. Roasted Spaghetti Squash with Eggplant Puttanesca

36. Amazing Vegan Mac and Cheese

37. Sugar Snap Pea and Carrot Soba Noodles

38. Kale, Black Bean and Avocado Burrito Bowl

39. Creamy (vegan!) Butternut Squash Linguine with Fried Sage

40. Favorite Veggie Burgers

41. Vegetable Paella

42. Mujadara (Lentils and Rice with Caramelized Onions)

43. Spaghetti Squash Burrito Bowls

44. Best Lentil Soup

45. Spicy Sweet Potato and Green Rice Burrito Bowls

46. Vegetarian Peanut Soup

47. Pinto Posole

48. Laura’s Burrito-Stuffed Sweet Potatoes

49. Vegetarian Butternut Squash Chipotle Chili with Avocado

50. Pasta e Fagioli (Italian Pasta and Beans)

51. Fluffy 1-Bowl Sugar Cookies

52. Banana Cream Pie

53. Vegan Gluten-Free Black Bean Brownies

54. Tahini Chocolate Banana Soft Serve

55. Healthy Oatmeal Chocolate Chip Cookies

56. Vegan No-Bake Coconut Yogurt Cheesecake

57. The Best Vegan Gluten-Free Chocolate Cupcakes

58. Vegan Gluten-Free Cinnamon Rolls

59. Healthy Peanut Butter Fudge (4 Ingredients!)

60. Sea Salt Caramel Coconut Ice Cream

1. Black Eyed Peas and Sweet Potato Hash

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

Ingredients

• 1 tsp oil

• 1/2 (0.5 ) medium onion chopped

• 3 cloves of garlic finely chopped

• 1 sweet potato peeled and cubed small

• 1/2 (0.5 ) green bell pepper chopped small

• 1/2 tsp (or 0.5 tsp) or more salt depends on if the black eyed peas are salted

• 1/2 tsp (0.5 tsp) thyme

• 1 tsp harissa spice blend

• 1.5 cups (258 g) cooked black eyed peas

• 1.5 cup (60 g) chopped baby greens

• 1/4 to 1/2 tsp smoked paprika

• 1 tsp olive oil

• ground cumin black pepper/more harissa spice blend for garnish

• cilantro/scallions and lemon juice for garnish

Instructions

• Heat oil in a skillet over medium heat, Add onion and garlic and a touch of salt and cook until clear. 5 to 6 minutes. Mix once in a while.

• Add yam, chime pepper, 1/4 tsp salt, thyme, harissa and throw well to cover. Cover & cook for 3 minutes.

• Add a sprinkle of water (2 to 3 tbsp) and blend. Cover & cook for 8 to 10 minutes undisturbed. Mix and check if the yams are finished. Cover & cook for 2 minutes or so more if not done.

• Add the dark peered toward peas and greens and blend well. Increment heat to medium high and cook for 2 minutes. Taste and change salt and heat. Add a tsp of olive oil or veggie lover spread, cumin, dark pepper or more harissa flavor mix, a scramble of lemon and blend well.

• Take off heat. Embellishment with cilantro and fill in with no guarantees or with garlic bread or over toasted bread or tortillas. Or on the other hand make a bowl with cooked grains, lettuce/greens and a dressing

2. Vegan Breakfast Burritos With Salsa

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 5

Ingredients

• 2 cups (or 280g) chopped red or gold potatoes

• 2 cups (or 240g) chopped bell pepper that strips about 2 inch long

• 1/2 teaspoon salt

• 1 cup (170g) cooked chickpeas, that drained & rinsed if using canned

• 1 cup (135g) corn

• 1 cup (240g) smooth salsa

• 1 teaspoon ground cumin

• 1/8-1/4 teaspoon ground chipotle chili pepper spice

• AVOCADO CUMIN CREAM

• 1 large avocado

• 1/2 teaspoon ground cumin

• 2 tablespoons (30g) salsa

• 1/2 tablespoon lime juice

• 1/4 teaspoon fine sea salt

• Large Tortillas/Wraps of your choice

• Optional garnish: fresh chopped jalapenos

Instructions

• To begin with, you'll need to broil your potatoes. Preheat the stove to 400°F (204°C) and line a sheet container with material paper, so they don't stick. Spread the slashed potatoes out equitably and season softly with salt and pepper. Ensure you've cleaved your potatoes around 1/4 inch each. Heat for 20 minutes until delicate and beginning to brown. Ensure they are finished by checking one with a fork.

• While the potatoes are cooking, cleave your chime peppers into 2 inch strips. Get every one of your chickpeas, corn and flavors prepared. When there is around 10 minutes left cooking for your potatoes, you can begin to cook the ringer peppers. That way everything ought to be done likewise time.

• Add your ringer peppers to a large dish with a 1/4 cup (60g) water. Go to medium heat and cook for 5-8 minutes until delicate and the water is essentially completely vanished. Try not to proceed onward to the subsequent stage until all the water has vanished.

• Add the chickpeas, corn, salsa, cumin and chipotle chili pepper (if utilizing). Mix well to cover everything. Cook 5-10 minutes until everything is heated through and the sauce has thickened up. At the point when the potatoes are done, mix them in last to the veggie combination and remove the dish from the heat.

• While the veggie combination is cooking, set up the avocado cumin cream by handling the fixings either in a food processor or for quicker outcomes, I just used a hand submersion blender. Mix until smooth. Add more water on the off chance that you need it more slender.

• Add the cooked veggie blend to your tortillas and shower the avocado cream inside and on top for show, whenever wanted. Add discretionary hacked jalapeno for embellish. I cherished the jalapeno, yet left it off for my hubby and girl. The avocado cream is just acceptable destroyed right, as it will become earthy colored.

• You can wrap extra burritos firmly in foil (less the avocado cream) and store them in the cooler. Simply reheat in a toaster or standard broiler at 300°F until warmed through.

3. Vegan Banana French Toast with Caramelized Bananas

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 3

Ingredients

• 1 loaf day old rustic bread

• French toast batter:

• 1 small to medium ripe banana

• 1/2 cup non dairy milk

• 2 tbsp maple syrup

• 2 tbsp flour

• 1/2 tsp vanilla extract

• 1 tsp oil

• 1/4 tsp nutmeg

• a very good pinch of salt & black pepper

• Caramelized bananas

• 2 ripe bananas sliced

• 2 tbsp coconut sugar or vegan brown sugar

• 2 tbsp non dairy milk

• a good pinch of cinnamon or nutmeg

Instructions

• Mix everything under french toast hitter and move to a shallow bowl.

• Heat a skillet over medium heat. Add oil and spread.

• Place bread cut in the hitter for 2 seconds, at that point flip and douse for an additional 2 seconds. Remove the player and let the abundance tumble off for 2 to 3 seconds. Place in the hot skillet.

• Cook for 4 to 6 minutes for each side. On the off chance that your oven runs hot, cook at medium low heat.

• You need to cook the player truly well and caramelize the banana in it however not consume it. On the off chance that the french toast isn't done, the bread won't deliver from the container without any problem. Allow it to cook one more moment or somewhere in the vicinity. Flip and cook the opposite side.

• Place in a serving plate, Add an aiding of the caramelized bananas, some new organic product, maple syrup and veggie lover spread and serve right away.

Caramelized Bananas:

• Join banana cuts, sugar and non dairy milk, nutmeg and a touch of salt in a skillet over medium heat. Cook until the blend thickens. around 6 minutes. Mix sometimes. Make a twofold group of these to serve as an afterthought or over cereal.

4. Healthy Breakfast Tacos w/ Tofu & Roasted Potatoes

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 6

Ingredients

• Roasted Potatoes

• 1.5 lbs red potatoes

• 1/2 yellow onion (chopped)

• 1-2 bell peppers (chopped)

• 1 jalapeño (diced)

• 1 tsp lemon juice

• 1 tsp salt

• 3/4 tsp smoked paprika

• 1/2 tsp garlic powder

• Easy Tofu Scramble

• 6 Tortillas

• Toppings, optional

• Avocado

• Sliced jalapeño

• Salsa

• Nutritional Yeast

• Slice of Field Roast Chao Cheese

• Creamy Cumin Ranch Dressing

Instructions

• Preheat stove to 425 degrees F. Delicately splash a rimmed heating sheet with cooking shower and put away.

• In a blending bowl, consolidate the cubed potatoes, onion, chime peppers, jalapeño, lemon juice, salt, smoked paprika, and garlic powder. Throw well to consolidate. Pour combination onto the readied heating sheet in one even layer. Heat for 20 minutes. Mix potatoes and veggies and mastermind once more into an even layer. Cook another 15-25 minutes, mixing at regular intervals until firm.

• Then while the potatoes are heating, set up the Easy Tofu Scramble.

• To serve, fill every tortilla with a cut of Chao cheddar (if utilizing), the potato/pepper combination, tofu scramble, and garnishes of decision.

5. Chickpea flour Vegan Omelet - Fluffy Chickpeas flour Omelette

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 3

Ingredients

• 1 cup chickpea flour

• 1 Tablespoon flaxseed meal or chia seed meal

• 1/2 tsp salt

• 1/4 tsp each of turmeric garlic powder, kala namak, baking soda, cumin powder

• Wet

• 3 Tbsp non dairy plain yogurt , unsweetened

• 1 1/4 cup water

• Veggies

• tomato slices

• red onion slices

• raw jalapeno slices or pickled jalapeno slices

• chopped cilantro optional

• Variations: Add 1/2 tablespoon nutritional yeast for cheesy flavor.

• Add 1/4 teaspoon carom seeds/ajwain for Indian Chilla flavor.

• Add chopped cilantro & veggies to the batter.

Instructions

• In a bowl, blend every dry fixing.

• Add the non-dairy yogurt and 1 cup of water to dry and blend in. Add more water if necessary, to make a thick pour-capable hitter. Blend well so there are no protuberances. let sit for 2 mins.

• Heat a hefty base skillet at medium heat. At the point when the skillet is hot, shower or brush oil to oil. Place tomato, onion and jalapeno cuts on the dish. Blend and Pour the player to cover the cuts. Move the skillet if necessary to move the player around.

• On the other hand, pour the hitter and spread on the dish. at that point place the vegetable cuts on the hitter. This will be simpler to flip than the veggies at the base. Make more slender and more modest flapjacks to get a hang of these to begin with.

• Cook for 4 to 7 mins, relies upon the skillet and the thickness of the flapjack. The main hotcake generally accepts longer as the skillet heats up.

• You can serve it when the middle is set. or then again flip cautiously and cook for another 2 to 3 mins and serve. Serve hot with ketchup, Sriracha, chutneys, broiled potatoes, hash earthy colors or other breakfast fix ins.

6. Cheesy Vegan Breakfast Potato Casserole

Prep Time: 15 mins

Cook Time: 30 mins Total

Time: 45 mins

Servings: 8 servings

Ingredients

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 tbsp parsley, chopped

• 1 tsp olive oil or any vegetable oil

• 3 medium red or yellow potatoes, that cut in a 1-cm dice

• 4 links vegan Italian sausage, crumbled or sliced thinly

• ½ tsp red pepper flakes

• Salt to taste

• For the cheesy sauce:

• ¾ cup raw cashews, and soaked for at least 30 minutes in 1 ½ cups water

• 2 tsp onion powder

• 1 tsp garlic powder

• ¼ cup nutritional yeast

• ½ tsp dry sage

• Salt and ground black pepper to taste

Instructions

• Make the messy sauce by consolidating all fixings and mixing into a truly smooth glue. Put away.

• Place the diced potatoes in a microwave-safe dish and add 1 tbsp water. Cover and nuke on high for five minutes or until potatoes are delicate.

• Preheat the stove to 350 degrees F.

• In a large skillet, heat the oil. You can do this in a 10-inch cast-iron skillet or any skillet that can go from the oven to the broiler, to diminish cleanup.

• Add the onions, garlic and parsley to the oil. Season with salt and ground dark pepper and saute, blending, for five minutes over medium heat or until the onions are delicate.

• Add the frankfurter and potatoes and keep on cooking, around five minutes. Check preparing and add more pepper and salt if necessary.

• On the off chance that you are utilizing a cast iron or an oven to-broiler skillet, organize the potato blend in an even layer and pour the messy sauce over it equally. In the event that utilizing a preparing dish, as I moved, the potato wiener combination to the heating dish and pour the messy sauce on top.

• Move the skillet or preparing dish to the broiler and heat 30 minutes or until the top beginnings to softly brown. Change to the cook work on your stove and sear for an additional five minutes on the most elevated setting, or until gold-earthy colored spots show up on the potatoes and messy sauce.