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In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits,vegetables, whole grains, nuts, and healthy fats like olive oil - all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too.
Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions - which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Now readers can treat themselves to something scrumptious - even if they can't make it to Italy this year.
A passionate food blogger and recipe developer, Rita is keen to shake the stigma that vegan food is time consuming and difficult to make. Chapters are split into Weekends, Weekends, No Time At All and Sweet Celebrations, with recipes ranging from a warming Sweet Potato and Peanut Soup to a smooth Raspberry and Coconut Cheesecake to share with friends.
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Calculation
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Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
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Tofu & Veggie Kabobs
Nutritional info: Calories 319, Fats 20 g, Protein 12.5 g, Carbohydrates 33 g.
Servings: 1
Ingredients:
1 c. vegetables of choice (zucchini slices, bell pepper squares, red onions)
½ c. tofu (cubed)
1 tsp. olive oil
1 tbsp. soy sauce
Salt and pepper to taste
1 tsp. lemon juice
1/3 c. brown rice
Directions:
1. Marinate the diced vegetables and tofu in soy sauce, salt, pepper, lemon and oil by combining all of the contents in a plastic bag and refrigerating for 1 hour.
2. Arrange the vegetables and tofu on skewers in a colorful pattern and grill over medium-high heat.
3. Prepare the rice on the stove top or in a rice cooker.
4. Serve the kabobs over rice.
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Spanish
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Already translated.
Translated by Marina Garay
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