Whether you a vegetarian greenhorn (there, even that has green in it) trying to cut back your meal intake or a seasoned vegetarian or even on a vegetarian-only diet, these extra tasty, simple and instant recipes will make your time in the kitchen more productive and fulfilling.
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The book is packed with a variety of recipes from a range of culinary traditions to make it easy for beginners to whip up quick and delicious vegetarian meals without fuss. It is divided into three handy sections for breakfast, lunch and dinner recipes.
This book is also written to challenge the misconception that vegetarian meals are limiting and boring.
There are loads of global influences that add variety, ideas, and flavors to your meals with ingredients that are easily available in your kitchen. The idea is to use the most basic ingredients to create restaurant-style vegetarian treats that will seldom make you feel like you are compromising on taste or limiting your choices.
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Calculation
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3 tablespoons of water
2½ ounce (5 tablespoons) semi-sweet chocolate chips, 70 g, 350 calories
1½ cups all-purpose flour, 195 g, 650 calories
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup granulated sugar, 200 g, 750 calories
1 cup minus 1 tablespoon 2% Greek yogurt, 225 g, 170 calories
1/2 cup orange juice, 180 ml, 81 calories
3 extra-large eggs, 240 calories
¼ teaspoon fine salt
1. Preheat oven to 340˚F (170˚C). Line standard muffin tin with baking cups, and spray with nonstick baking spray. Put a pan (or any similar baking dish) with 1 cup of water on the bottom rack of the oven.
