Just so you should know Vegetarianism is as old as anywhere between 4000-1500 BC as mentioned in various Ancient Indian Scriptures like Rig Veda and Laws of Manu.
Filled with great recipes and up to date nutritional information, you will never have a problem coming up with delicious meals and breakfasts for yourself ever again. Go meat free and do it right with this amazing meal plan book.
Reducing your calorie intake for a period of days or weeks on end can be exhausting – both physically and mentally. Eventually you are going to get bored of eating nothing but low-calorie meals and watching your friends indulge in treats you once enjoyed. The beauty of the Vegan 5:2 Diet is that you can still enjoy your favorite foods AND lose weight doing
Scroll to the top and select the "BUY" button for instant download.
Genre: COOKING / General
1 tablespoon olive oil
8 ounces (1 cup) firm tofu or extra-firm silken tofu, drained and crumbled
1/4 cup nondairy milk
1/4 cup chickpea flour (besan)
3 tablespoons unbleached white flour or 2 tablespoons brown rice flour
1 tablespoon dry sherry, white wine or water
2 tablespoons tofu scrambler mix (follows)
1/2 teaspoon baking powder
1/4 teaspoon salt
9 slices vegan ham or bacon cut into thin slivers
1 large onion, thinly sliced
3 to 4 cooked thin-skinned potatoes, peeled and sliced 1/4-inch thick
freshly ground black pepper
romesco sauce (here)
preheat the oven to 450°f. add the olive oil to a 10-inch cast iron skillet or pie pan and place the pan in the oven while the oven heats up.
in a food processor, combine the tofu, nondairy milk, both flours, sherry, scrambler mix, baking powder, and salt and blend until very smooth. scoop the batter into a medium bowl and stir in the vegan ham or bacon.
remove the hot skillet from the oven. add the onion, salt lightly, and toss to coat with the oil, spreading it out evenly. return the skillet to the oven and bake for about 5 minutes, then transfer the onion to the batter and fold it in. reduce the oven temperature to 350°f.
distribute the sliced cooked potatoes evenly in the same hot skillet, brushed with a little more olive oil and spread the batter evenly over the potatoes and out to the edges of the pan. grind black pepper over the top.
bake the tortilla for 20 to 30 minutes or until the batter is set. cool the pan on a rack for 10 minutes, then loosen the bottom of the omelet carefully with a thin spatula and cut it into 6 wedges. serve warm with the romesco sauce on the side.
One cup of rolled oats
One-fourth cup of plant-based milk, your choice
One ripe banana (the riper, the easier time you will have)
One tbsp baking apple cider vinegar
One tbsp baking powder
One-half tsp cinnamon
One tsp vanilla extract (optional)
One tbsp maple syrup (optional)
Whatever toppings you choose
Blend all the ingredients in a blender until smooth. Allow the batter to rest for at least 5 minutes. This step is important as it gives the oats time to soak up the liquid, and the batter will thicken. Reheat a nonstick pan. When it’s hot, now it’s time to make the pancakes. Take one-fourth cup of batter, and pour into the pan. Cook for about one-two minutes. Cook the other side for two minutes as well. Slide onto a plate. Do this until they’re all done. Consider doubling or tripling this recipe if you want to make a meal prepping, and store them in the freezer. Put wax sheets in between them to make them easy to separate. Choose whatever vegan toppings you want.
| Language | Status |
|---|---|
|
Spanish
|
Already translated.
Translated by Merly Blanco
|
