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The Vegan Minute Cookbook is so easy-to-follow and gets you started on a vegan diet. This plant-based cookbook provides you with over delicious vegan recipes, such as lentil & vegetable curry, smokey bean casserole, vegan 'meatballs', Buddha bowls and mango mousse!
The recipes are rich in wholefoods and fresh ingredients, improving your health while you eat a diet rich in plant-based produce. If you are doing Meat Free Monday or Veganuary, this book is ideal for you. You can lose extra weight, feel good about what you eat, boost your vitality and feel great.
Luckily, there are many fantastic and tasty vegan / vegetarian recipes that are packed with nutrients which are naturally dairy-free, gluten-free & guilt-free.
These low-carb recipes will keep you full and satisfied so that you can feel relaxed and confident that you are moving closer both to your health goals and your animal-free eating lifestyle!
What are you waiting for? Don't wait any longer! Scroll up and click the buy now button to begin the journey to the life of your dreams!
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!!
Ingredients:
Vegetable broth 4 ½ cup
Onions 1 cup
Garlic 4 pieces
Tomato paste 1 tablespoon
Tomato 4 pieces
Root of ginger 2, 5 cm
Young potatoes 5-6 pieces
Salt, freshly ground white pepper
Canned chickpeas 850 g
Fresh spinach 4 cups
Chili powder ¼ teaspoons
Egg 4 pieces
Preparation:
Cook the hard-boiled eggs.
Cut the potatoes into quarters or cubes.
Cut the tomatoes into cubes.
Peel the ginger root and grate or finely chop.
Cut the onions.
Crush the garlic with a knife and finely chop.
Fry the onion and garlic in a large saucepan until they are browned.
Add the tomato paste and stir constantly for a couple of minutes.
Add potatoes, ginger, salt and pepper. Fry for 2-3 minutes.
Add the tomatoes and cook for another 5 minutes.
Add broth, mix well and bring to a boil.
Reduce heat and cook for 25-30 minutes over low heat.
Drain the chickpea fluid.
Rinse and dry the spinach, cut it as you like.
10 minutes before the soup is ready, add chickpeas and spinach.
Eggs cut into quarters and add to the soup.
Before serving, you can season the soup with chili powder.
