Health and happiness are things which most of us strive for in life, and eating the right foods plays a critical role. Vegan cuisine has become more popular in recent years, with many people choosing Veganism as a viable alternative to their normal eating habits. This requires them to avoid consuming animal products and sticking with products made of Fruits, Vegetables, Grains, Beans, Nuts and Seeds.
It can be a struggle to come up with mealtime ideas and without them, its hard to maintain interest and stick to the diet.
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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.
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Ingredients:
10 ounces of asparagus
1 lemon
8 ounces of carrots
2 cloves of garlic
¼ cup of soy-free vegan parmesan
1 box of BanzaCavatappi
4 ounces of baby arugula
½ cup of almonds
Pepper
2.5 tablespoons of olive oil
Salt to taste
Instructions:
Preheat the oven to 400o F.
Peel and slice the carrots, and trim the end of each asparagus. Chop the asparagus stalks into 1-inch pieces. Peel the garlic.
Put the carrots on a baking sheet, drizzle some olive oil over them, and sprinkle with salt and pepper. Roast the carrots until you can insert a fork through them. This will take about 10-12 minutes.
Put 1 cup of Cavatappi aside, and add the rest of the Cavatappi to the water. Bring to a boil, then reduce the heat and cook until al dente. The entire process will be done within 6-8 minutes. Remove ½ cup of pasta water, and drain the pasta.
In a food processor, add half of the lemon juice, garlic, carrots, and almonds along with ½ cup of arugula, water, salt, and 2 tablespoons of parmesan. Adjust salt to taste. Pulse the ingredients. Add some olive oil, and make a smooth puree.
Put the pot back on medium-high heat, and warm 2 tablespoons of olive oil. Add the chopped asparagus, and cook until they are crisp-tender. This will take about 2-3 minutes. Add the carrot pesto, Cavatappi, reserved water with remaining arugula, and the rest of the lemon juice. Stir everything so that the ingredients do not stick to the pot.
You will know that the dish is almost ready when the arugula wilts. Adjust the salt and pepper, and divide it into bowls. Sprinkle some more parmesan on the top, and enjoy this amazing pasta.
