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    Formulas Series for Vegetarian Cooked by Instant-Pot & Crock-Pot: The Way to Cook Vegan Foods Quickly and Easily
    Formulas Series for Vegetarian Cooked by Instant-Pot & Crock-Pot: The Way to Cook Vegan Foods Quickly and Easily
    Formulas Series for Vegetarian Cooked by Instant-Pot & Crock-Pot: The Way to Cook Vegan Foods Quickly and Easily
    Ebook108 pages57 minutes

    Formulas Series for Vegetarian Cooked by Instant-Pot & Crock-Pot: The Way to Cook Vegan Foods Quickly and Easily

    By Rose Dickens

    ()

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    About this ebook

    A long with wonderful benefits from vegetarian diet such as anti-ageing or prevent from many diseases, we should apply this diet in the scientific way to reach positive results. Perhaps, you are so busy in working or daily life and you are depressed about cooking in all day. However, Don't worry! With vegan foods cooked by instant pot and crock-pot, you feel comfortable with cooking.

    I expect that this book supplies sufficient simply formulas for vegetarian diet. You can understand this and from that everything around you become easier than ever.

    Thank you for downloading and reading!

    LanguageEnglish
    PublisherThang Nguyen
    Release dateJul 23, 2018
    ISBN9781386457671
    Formulas Series for Vegetarian Cooked by Instant-Pot & Crock-Pot: The Way to Cook Vegan Foods Quickly and Easily

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      Book preview

      Formulas Series for Vegetarian Cooked by Instant-Pot & Crock-Pot - Rose Dickens

      Introduction

      Currently, many people opt for vegetarian food to limit the use of animal products. The purpose is to oppose the exploitation of other animal products and are for the purpose of protecting the environment.

      Therefore, what is the definition of vegetarian diet? Vegetarian diet is not eating foods made from animal meat. A vegetarian diet can also provide people with adequate nutrition and energy. Moreover, it has many benefits for human health. Vegan diet helps reduce the risk of high blood pressure, diabetes, heart disease, cancer, arthritis, asthma. In addition, vegetarian diets also help keep bones healthy, improve cardiovascular health, reduce fat and anti-aging.

      However, a lot of people are worried about cooking how to apply correctly this diet. This book is the key to answer your queries. There are many vegan formulas for breakfast, lunch, dinner, beverages or even desserts. Especially, vegan diet becomes easier and more quickly & delicious when cooked by instant pot and crock-pot which present in many homes. I hope that you can read it and follow them to have a healthy vegan diet.

      From the bottom of my heart, thank you for your downloading and reading!

      Chapter 1: Vegan Formulas in the Morning

      Mexican Tortilla Casserole

      Serves: 4

      Preparation Time: 20 Minutes

      Cooking Time: 4 ½ hours

      Serve | Calo Amount: 348 | Fat: 24 g | Protein: 36 g | Fiber: 40 g |Carbohydrates: 28 g

      Ingredients:

      ›  1pound vegetarian sausage diced

      ›  1 green bell pepper seeded and diced

      ›  1 small jalapeno pepper seeded and diced

      ›  9 (6 inch size) corn tortillas

      ›  1-1/2 cups salsa more, as desired

      ›  1/4 cup diced green onions

      ›  1/4 cup fresh chopped cilantro

      ›  1/2 Coffespoon sea salt

      ›  1/2 Coffespoon ground cumin

      ›  3 Spoons olive oil

      Preparation

      1)  Grease the bottom and sides of your crock-pot with oil.

      2)  In a large mixing bowl, stir together the green onions, 1/4 cup chopped cilantro, sea salt and ground cumin and set aside.

      3)  Heat the olive oil in a large skillet over medium heat.

      4)  Add in the diced vegetarian sausage, diced bell pepper and diced jalapeno pepper and cook while stirring frequently until are cooked and all ingredients are well combined.

      5)  Remove from heat and transfer mixture into bowl with seasoned green onion mixture and toss to evenly combine.

      6)  To assemble the casserole layer 3 of the corn tortillas into the bottom of your prepared crock-pot.

      7)  Spoon half of the sausage mixture across the top, followed by half of the half of the salsa (2/3 cup).

      8)  Repeat another layer of 3 corn tortillas, sausage mixture, the remaining salsa and top with the last 3 corn tortillas.

      9)  You can drizzle on a little extra salsa across the top of the assembled casserole.

      10)  Cover and cook on low for 4 hours.

      11)  Turn off heat, remove lid from crock-pot and let the casserole sit for 15 minutes before cutting and serving with a sprinkle of fresh chopped cilantro and black olives.

      Pumpkin and Berry Bread

      Serves: 4

      Preparation Time: 25 Minutes

      Cooking Time: 4 hours

      Serve | Calo Amount: 326 | Fat: 24 g | Protein: 32 g | Fiber: 34 g |Carbohydrates: 25 g

      Ingredients:

      1-1/2 Coffespoons pumpkin pie spice

      1/2 Coffespoon sea salt

      3/4 cup chopped fresh berries (blueberries, raspberries, cherries)

      1 Spoon all-purpose flour

      1/2 cup pure maple syrup

      1/2 cup finely chopped nuts (pecans or walnuts)

      3/4 cup pumpkin puree

      1/2 cup half-and-half

      2 Spoons packed brown sugar

      2 cups all-purpose flour

      2 Coffespoons alu

      Preparation

      1)  Liberally grease the bottom and sides of your crock-pot with a crock-pot liner.

      2)  Whisk together the pumpkin puree, half-and-half and brown sugar in a mixing bowl and set aside.

      3)  In a separate mixing bowl, whisk together the 2 cups of flour, baking powder, pumpkin pie spice and sea salt until well combined.

      4)  Add the pumpkin puree mixture into the bowl with the bowl with the flour mixture and stir very thoroughly to combine.

      5)  In a small mixing bowl, toss together the chopped fresh berries and 1 Spoon of flour until berries are evenly coated and stir them into the bowl with the other ingredients.

      6)  Transfer mixture into your prepared crock-pot and evenly drizzle the maple syrup and chopped nuts across the tops with- out stirring mixture any further.

      7)  Cook on high for 2-1/2 hours.

      8)  Turn off crock-pot and carefully remove lid so that the condensation from lid does not drip onto bread.

      9)  Cover the crock-pot with paper towels (this helps to set the bread) and allow bread to cool for 45-60 minutes before cutting and serving.

      Cabbage and Sweet Potato Soup

      Serves: 3

      Preparation Time: 15 Minutes

      Cooking Time: 6 hours

      Serve | Calo Amount: 248 | Fat: 18 g | Protein: 26

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