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The Vegan Cookbook for Beginners was made for the everyday cook who wants to add delicious vegan meals into their diet and experience amazing health results. Plant-based meals celebrate the rich, natural flavors of fruits, vegetables, and nuts, and can provide amazing nutritional value to help you lose weight and help fight the onset of everything from diabetes to heart disease. While most vegan cookbooks are geared towards experienced vegans, The Vegan Cookbook for Beginners is the perfect companion for anyone new to a plant-based diet, with easy guidelines, simple shopping lists, and quick vegan cookbook recipes.
The Vegan Athlete shows how a diet of natural plant proteins, essential amino acids and carefully balanced vitamins provides more than enough nutrition to fuel a lean, strong body. Thanks to this book, you can follow a full-body program for getting and staying in shape that is truly cruelty-free.
If you are ready to take action and change your life for the better, this book will definitely guide you in the right direction!
Genre: COOKING / GeneralRecently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
1/4 cup + 1 tablespoon balsamic vinegar, divided
1/4 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon sugar
2 cloves garlic, mashed, divided
1 teaspoon rosemary
2 large Portobello mushrooms, stems removed
1/2 onion, chopped
1 cup frozen corn
1 cup quinoa
2 cups vegetable broth
2 olive oil packed sun dried tomatoes
2 vegan mozzarella slices
Basil, finely chopped, for garnish
Salt and freshly ground black pepper, to taste
Directions
1. Add the following ingredients to a bowl: 1/4 cup balsamic vinegar, 1/4 cup olive oil, Dijon mustard, sugar, 1 clove of mashed garlic, and 1 teaspoon of rosemary. Season with salt and freshly ground black pepper, to taste. Whisk ingredients together.
2. Place the mushrooms in the bowl with the marinade, and marinate them for at least 30 minutes. Turn them after 15 minutes, to evenly marinate them.
3. While the mushrooms marinate, add 1 tablespoon of olive oil to a small saucepan or skillet, and place it over medium heat. Add the onion, and sauté for 1 minute.
