Most people think that it is impossible to have a great pot of chili while being a vegan. This is completely false! This cookbook contains the best handpicked selection of vegan chili recipes that prove vegans can have delicious pots of chili as well.
We all hear more and more about vegans and the vegan diet, which is known to slim people down overnight. But what really is veganism and how does it work in terms of weight loss? Or does it really work?
This book is here to answer to these questions, plus many more, as veganism is surrounded by lots of misconceptions and myths that can easily lead you to a faulty view upon this lifestyle.
This health-promoting diet will bring superfoods and your favorite foods back to the table. Whether you are very beginner or an old hand in the kitchen, you have to learn about your diet. Therefore, this cookbook will help you to figuring out what to eat for top athletic performance!
Being a gluten-free vegan is not difficult as it seems. All you need is a little good will and instructive and creative cookbook. Let’s cook and join successful athletes around the world who enjoy gluten-free vegan lifestyle every day!
Recently 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!!
1⁄2 packet (say 5 slices) honey roast ham
Mushrooms
1 onion
1 clove of garlic
1⁄2 pint (3⁄4 litre) tomato juice
big tbsp soft cream cheese (or Quark) or half a tub, approx 8 oz(300 g)
Dried pasta shapes (approx 1 handful per person)
2 tsp rosemary (or mixed herbs)
2 handfuls of grated cheese (a mix of mozzarella and cheddar is good)
1 packet of ready salted crisps (scrunched up in the bag)
Olive oil
Method
Warm a little olive oil in a large saucepan; cut the chicken fillets into strips or small pieces and fry gently with the onion and garlic for a few minutes.
Add the mushrooms and ham, followed by the herbs, tomatojuice and cream cheese, stirring for a few minutes until the cheese has blended thoroughly into the tomato sauce.
Put the (uncooked) pasta into the pan with the sauce, mixwell, then pour the whole lot into a large ovenproof dish, making sure all the pasta is covered.
Top with the grated cheese and scrunched up crisps and bakein the oven, Gas Mark 4 (180°C) for 30–40 minutes, by which time the pasta should be perfectly cooked.
