We Choose Never To Go Vegan - Raymond James - ebook
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These Easy, Tasty And Delicious Ketogenic Vegan Recipes Would Help You Burn Fat. You want to get the best out of your kitchen by learning how to prepare over 100% low carb vegan ketogenic recipes. The recipes covered in this cookbook are not strict, not complex, and do not contain diet schemes that are weird. If you aim at losing weight, two things are very important..... 1. You need to reduce your level of cholesterol intake, and 2. You need to get rid of high blood pressure. On a dietary pattern of burning bad fats, of course you have to lower your cholesterol intake, so that you can totally get rid of high blood pressure. This cookbook contains vegan ketogenic recipes that are low in cholesterol, and low in carbs. While remaining faithful to your vegan ideology, these tasty, low carb and delicious vegan recipes will help you achieve your weight loss goals on a very faster pace. Reclaim your energy today! This cookbook includes 93 recipes for ketogenic vegans, including: 26 Sides, Snacks and Appetizers, 32 Breakfasts, 21 Lunch Recipes and 14 Dinner Recipes. You want to remain healthy and reduce the chances of cardiovascular diseases such as cancer, and other heart problems like type 2 diabetes. Today, wave goodbye to fatigue, body fat, and hunger! Very simple! Go ketogenic vegan Prepare, eat the recipes found in this cookbook, and leave no single animal hurt. Still waiting? Do have a rethink!

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We Choose Never To Go Vegan: Top 93 Healthy & Delicious Low Carb Plant-Based Meals for Keto Vegans.

Raymond James

Published by Raymond James, 2018.

While every precaution has been taken in the preparation of this book, the publisher assumes no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.

WE CHOOSE NEVER TO GO VEGAN: TOP 93 HEALTHY & DELICIOUS LOW CARB PLANT-BASED MEALS FOR KETO VEGANS.

First edition. January 1, 2018.

Copyright © 2018 Raymond James.

ISBN: 978-1386772491

Written by Raymond James.

10 9 8 7 6 5 4 3 2 1

We Choose Never To Go Vegan

Top 93 Healthy & Delicious Low Carb

Plant-Based Meals for Keto Vegans

RAYMOND JAMES

Copyright © 2018 Raymond James

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Table Of Contents

INTRODUCTION

WHERE SHOULD I START FROM?

26 VEGAN KETOGENIC SIDES, SNACKS AND APPETISER RECIPES

Breadsticks

Spicy Marinara Sauce with Tomato Puree

Czech Marinated Cheese

Spicy Chili Doritos

Spread & Kale Pate

Crumbly Almond Feta Cheese

Halloumi Grilled Salad

Ginger & Edamame Dip

Black Bean Dip with Lime Juice

Edamame Lo Mein

White Bean & Roasted Garlic Dip

Hummus with Veggies

Herb Pita Chips with Garlic

Spicy Energy Mix

Thai Peanut Curry Noodles

Chile-Lime Peanuts

Mango Salsa

Potato Chips

Basic Green Soup & Chard

Chickpeas with Spinach & Garlic

Roasted Garlic Hummus & Sauce

Quinoa Peanut Soup with Potatoes

Spiced Pecans with Rosemary

Spicy Tomato Sauce with Crispy Potatoes

Roasted Garlic Guacamole & Spices

Spicy Sochi Salsa

31 VEGAN KETOGENIC BREAKFAST RECIPES

Smoothie Packs with Apple

Mushroom Hash Potato and Asparagus

Wake-Up Smoothie

Smoothie with Berries

Black Bean Hash Corn & Sweet Potato

Cocoa-Date Oatmeal with Rolled Oats

Banana-Berry Smoothie with Tofu

Raspberry-Avocado Smoothie & Juice

Cranberry-Almond Granola

Slow Cooker Chai Apple Butter with Spices

Maple Cinnamon Applesauce

Peach Freezer Jam & Lemon

Maple-Nut Granola & Rolled Oats

Green Tea & Lemon with Dried Fruit Compote

Cinnamon Oranges

Chocolate Avocado Shake

Oatmeal-Rhubarb Porridge

Rocket Fuel Iced Blended Coffee

Scrambled Pesto Eggs

Baby Kale, Mozzarella, and Egg Bake

Candida and Savory Crepes

Spinach and Goat-Cheese Pie

Melted cheese with grilled avocado & hot sauce

Basil Pizza with Fresh Bell Pepper

Cinnamon Chocolate Breakfast Smoothie

Parsley & Spicy Grilled Eggplant, Red Pepper & Mint

Flaxseed Crispy Waffles

Overnight Oats & Seeds

Slow Cooker Spinach Artichoke

Hemp Heart porridge

Strawberry Matcha Chia Pudding

22 VEGAN KETOGENIC LUNCH RECIPES

Creamy Red Gazpacho

Spiced Chickpea Nuts with Majoram

Pureed Broccoli Soup

Kale Chips

Edamame & Tarragon with Warm Quinoa Salad

Tortilla Soup with Tomatoes

Buffalo Potato Wedges & Cheese

Caesar Salad with Lemon

White Pizza Thin Crust

Creamy Curry Sauce with Keto Noodle Bowls

Broccoli pizza crust with Chia Seeds

Asian Zucchini Salad

Grain-free Classic Cream Mushroom Soup

Tahini Sauce with Falafel.

Roasted Creamy Red Pepper Soup

Bibimbap with Rice Vinegar

Mushroom Risotto

Zoodles

One Pot Zucchini Pasta

Portobello Harissa Mushroom Tacos

Butternut Squash Bisque

14 VEGAN KETOGENIC DINNER RECIPES

Zesty Wheat Berry-Black Bean Chili

Black Bean Croquettes with Fresh Salsa

Sweet Potato & Black Bean Chili for Two

Sweet Potato-Peanut Bisque

Indian Mango Dal

Roasted Pumpkin-Apple Soup

Spicy Sesame Noodles

Eggplant Pomodoro Pasta

Squash, Chickpea & Red Lentil Stew

Szechuan Tofu & Green Bean Stir-Fry

Cauliflower Stew with Indian-Spiced Eggplant

Whole Wheat Pizza Dough

Spicy Guacamole with Bean Burgers

Oven-Roasted Squash with Parsley & Garlic

Author’s Notes

About the Author

INTRODUCTION

On a winter, precisely on Monday 9th December 2013, I and my wife, Daniela enrolled as students at the Gentle World Vegan Intentional Community in Hawaii for further inspirations and lessons toward vegan living, making sure we ate just the variety of fruits and vegetables. We became more creative with our cooking, trying new things which one could not have imagined. Think of any food, already we have another vegan-related version.

Prior to that time, we had never thought of going vegan. "We choose never to go vegan" were the words I whispered into Daniela's ears at my cousin's (Mike’s) birthday party in Texas about eight months earlier when different varieties were displayed in the categories of beef, poultries, pork and vegans.

But deep inside of me, I knew someday, I was going to have a change of diet and that would be just vegan simply because of some unique observations from vegans; smooth skins, body smartness in terms of weight and lots more.

We created enough time for frequent research into vegan cooking, as we practiced daily, we became professionals. Daniela got interested and took over the cooking. The journey of veganism had just begun; you could always inhale flavors of nourishing vegan meals from our kitchen. In two months after we had made a transition to vegan recipes, Mike came to inquire about our secret, and we disclosed all and had always shown interest in our books.

It would always be my pleasure to take you through the journey of preparing easy and delicious vegan recipes. In this book (We Choose Never to Go Vegan!) - you will come across recipes that would not only save you time but also make your cooking very easy and convenient for your daily events.

Here, your understanding of what is meant by "Vegan and Ketogenic Recipes" matters. And honestly, to maintain a good balance between time and right eating has not always been an easy task.

A lot of very busy people always love to go for healthy meals that require much time and attention but cannot create the time to prepare such because of their busy activities, they often go for take-outs and costly meals that are harmful and often wrong family option, of course, most symptoms you often encounter from unhealthy meals could be development of acne, restlessness, bloating and other sorts of meals that could contribute to health hazards. In this book, much emphasis is laid on vegan with natural ingredients that require lesser preparation times, yours is just to read carefully and follow the instructions as directed.

After a few days of using this book, your family and loved ones will have chosen some recipes as their favorites.

The Ingredients are available at reasonable costs and can be found in the nearest stores.

WHERE SHOULD I START FROM?

If you are considering a transition to becoming vegan, you will have to take baby steps. First, remove the animal from your diet one at a time. You can substitute what you eat most of the time with a vegan. You do not have to achieve this at once.

It is a gradual process. For instance, you can replace almond milk with whole milk. Most times if you eat plant-based food before anything else, then the healthy option is already your taste.

You will have to see it as an evolution, so you would not want to be too anxious, don't get caught up with rules; relax, learn the cooking in line with the ingredients and the instructions. Vegan is an evolving process of conscious eating, with time you will lose your taste for animal-based foods. It does not just happen overnight!

Be very private by not revealing what you are doing, focus on yourself, your environments, and food addictions. Avoid questions from others. Stock your kitchen with rich sources of proteins - beans, quinoa, hemp seeds and tofu, which are also known as staples. Include them with asparagus, broccoli, and cauliflower. And remember to always focus on vegetables and fruits.

You get more comfortable going vegan if you make use of the recommended vegan ingredients instead of shying away from them, and if there is a method you will like to try, please do. Don't be afraid of making mistakes, and even if you do, you will get more perfect and acquire new skills in your cooking.

Congratulations once again! Enjoy!

26 VEGAN KETOGENIC SIDES, SNACKS AND APPETISER RECIPES

Breadsticks

These breadsticks taste crispy! Combine with low-carb tortilla dough! Yummy!

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 5

Ingredients:

Keto tortilla dough, 1 recipe

6 2/3 tablespoons almond flour

1/4 pound flaxseed, ground

2 tablespoons coconut flour

4 teaspoons whole psyllium husks

1/2 ounce chia seeds, ground

1 teaspoon salt

1 cup water

Topping:

2 egg yolks, large

2/5 cup mixed seeds

1/4 ounce salt

Directions:

1. While dough rest in the refrigerator for up to 20 minutes preheat the oven to about 350 deg. F.

2. Divide dough into quarters, divide each into 5 pieces, dip your fingers in a bowl of water, and then roll and press dough in order to form 10-inch long breadsticks.

3. Line up a baking sheet with a parchment paper, place dough on the baking sheet, brush with the egg yolks, sprinkle with the chia seeds, and salt.

4. Add to oven, bake 15 to 20 minutes or until crispy and browned.

Spicy Marinara Sauce with Tomato Puree

Enjoy this recipe with guests. Tastes delicious

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 5

Ingredients:

5 1/3 ounces chopped cherry tomatoes, washed, drained

1 medium fresh basil, washed, drained

2 garlic cloves

1/5 cup shallot or small white onion, diced

1/2 medium unsweetened tomato puree/paste

1/2 medium olive oil, extra-virgin

1/4 teaspoon salt or more to taste

1/2 teaspoon black pepper, freshly ground

Directions:

1. Peel the garlic cloves and onion, add the remaining ingredients to a high powered blender or food processor, puree until smooth. Mash the garlic to make sure no large pieces are left.

2. For a more chunky texture, set some fresh basil and unsweetened tomatoes aside, dice, and then add to the pureed, smooth sauce.

3. Place in a container, store in the refrigerator for up to 1 week and you can make it fresher by pouring olive oil on top.

Czech Marinated Cheese

You will always want to try preparing this recipe! Yummy.

Preparation time: 10 minutes

Cooking time: No-Cook

Servings: 4

Ingredients:

1 1/8 pounds Camembert or Brie

1 cup onion, thinly sliced, divided

8 garlic cloves, peeled, crushed

1/2 teaspoon salt, or to taste

1/4 ounce paprika

1/4 ounce whole peppercorns

3 bay leaves

4/5 cup chili peppers, pickled

4 teaspoons fresh thyme, or dried

Extra virgin olive oil

Fido jar, cleaned, dried

Directions:

1. Slice all pieces of camembert, spread the crushed garlic over half of the cheese, sprinkle salt, paprika.

2. Add the two-thirds of thinly-sliced onion, top with the remaining half cheese, place cheese in the cleaned and dried Fido jar, and then add whole peppercorns and bay leaves.

3. Minimize olive oil by arranging the cheese closely, you don't want to cover the cheese slices with too much olive oil. Cut cheese half-length so it could fit in the Fido jar.

4. Add the pickled chili peppers, fresh thyme, and the remaining one-third onion, add olive oil directly on top, make sure the cheese is well covered. For your next batch, you can re-use the extra virgin olive oil.