Delicious Plant-Based Recipes: Eat Organically, Eat Healthily, Eat Lovely

Table of contents :
Introduction
Breakfast
1. Berry Corn Porridge
2. Sweet Potato Cauliflower Hash Brown
3. Seed Bread
4. Orange French Toasts
5. Mushroom Chickpea Omelet
Smoothies
6. Orange Chocolate Smoothie
7. Ginger Banana Smoothie
8. Green Mango Smoothie
9. Lemon Berry Smoothie
10. Tropical Summer Smoothie
Soups & Salads
11. Herby Potato Soup
12. Minestrone
13. Mediterranean Bulgur Salad
14. Panzella Salad
15. Peach & Cheese Salad
Lunch & Dinner
16. Grilled Tempeh with Asparagus
17. Beans Quinoa Bowls
18. Creamy Vegetable Fettuccine
19. Tofu Loaf with Nuts
20. Cheesy Broccoli Casserole
Snacks
21. Seed Crackers
22. Mexican Sweet Potato Chips
23. Guacamole Hummus
24. Chili Black Bean Dip
25. Pistachio Dip
Desserts
26. Dark Chocolate Fudge
27. Apricot Tarte Tatin
28. Custard Tart
29. Tangy Vanilla Truffles
30. Cranberry Fat Bombs
Conclusion
Author's Afterthoughts
About the Author

Citation preview

Delicious Plant-Based Recipes Eat Organically, Eat Healthily, Eat Lovely

BY

April Blomgren

Copyright 2020 April Blomgren

License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Table of Contents Introduction Breakfast 1. Berry Corn Porridge 2. Sweet Potato Cauliflower Hash Brown 3. Seed Bread 4. Orange French Toasts 5. Mushroom Chickpea Omelet Smoothies 6. Orange Chocolate Smoothie 7. Ginger Banana Smoothie 8. Green Mango Smoothie 9. Lemon Berry Smoothie 10. Tropical Summer Smoothie Soups & Salads 11. Herby Potato Soup 12. Minestrone 13. Mediterranean Bulgur Salad 14. Panzella Salad 15. Peach & Cheese Salad Lunch & Dinner 16. Grilled Tempeh with Asparagus 17. Beans Quinoa Bowls

18. Creamy Vegetable Fettuccine 19. Tofu Loaf with Nuts 20. Cheesy Broccoli Casserole Snacks 21. Seed Crackers 22. Mexican Sweet Potato Chips 23. Guacamole Hummus 24. Chili Black Bean Dip 25. Pistachio Dip Desserts 26. Dark Chocolate Fudge 27. Apricot Tarte Tatin 28. Custard Tart 29. Tangy Vanilla Truffles 30. Cranberry Fat Bombs Conclusion Author's Afterthoughts About the Author

Introduction

The plant-based diet is an entirely plant-sourced style of eating. I have read different arguments about how plant-based dieting should span between plant-sourced and animal-sourced food; however, I beg to differ. Like its name “plant-based,” a healthy plant-sourced diet is only beneficial at full capacity once plant foods play a complete transformational role on a diet. Therefore, combining animal-based foods with plant ones only slows or negatively affects the expected benefit of plant-based dieting in the first place. For this reason, recipe development has sort ways of creating foods that supplement the need for animal-based foods. This creation enables plantbased dieters to source all the necessary nutrients that they will have required from animal products. Fortunately, a wide range of plant ingredients offer tremendous nutritional benefits, which makes the diet one of the highestranked for a long time - and it is still going strong. I am happy to see the changes that people are making towards plant-based

eating. Therefore, as a handy assemblage for this course, this 30-recipe plantbased cookbook is one that you will need for easy-making meals. I bet that they are as delicious as they can get and best for your excellent health. I wish you a happy time eating with LOVE and filling up on the freshest and healthiest of plant-foods. Cheers!

Breakfast

1. Berry Corn Porridge

What better way to start the day than with this healthy, colorful breakfast combo? It combines nutrition, flavor, textures, and tastes right. Serving: 4 Prep Time: 5 mins Cook Time: 11 mins Ingredients: 1 cup fine cornmeal 1 cup soy milk 2 cups water ½ tsp salt ½ tbsp cinnamon powder + more for garnishing

½ tsp vanilla extract ¼ tsp nutmeg powder 3 tbsp coconut sugar 1 cup fresh mixed berries, hulled 1 tbsp chia seeds for topping Instructions: 1. Combine cornmeal, soy milk, water, and salt in pot and cook over medium heat until liquid is absorbed, 10 minutes. 2. Stir in cinnamon powder, vanilla extract, nutmeg powder, and coconut sugar –cook for 1 minute. 3. Dish food, top with berries, chia seeds, and serve warm.

2. Sweet Potato Cauliflower Hash Brown

Change things up a bit using sweet potatoes and cauliflower for more delicious hash browns. Serving: 4 Prep Time: 15 mins Cook Time: 12 mins Ingredients: 3 tbsp flaxseed powder + 9 tbsp water 1 big head cauliflower, rinsed and riced 1 large sweet potato, peeled and grated ½ white onion, grated 1 tsp salt 1 tbsp black pepper 4 tbsp plant butter for frying Instructions:

1. Combine flaxseed and water. Sit for 5 minutes or until thickened to make flax egg. 2. Mix flax egg with remaining ingredients up to butter until thickened. Form 4 patties from mixture. 3. Melt plant butter in skillet and cook patties on both sides until golden brown and cooked within, 10 to 12 minutes. 4. Transfer to paper towel-lined plate to drain grease and serve warm.

3. Seed Bread

A bread that we love, and you will love it too. Pairing these slices with coffee or tea in the morning is very nourishing. Serving: 4 Prep Time: 15 mins Cook Time: 45 mins Ingredients: For flax egg: 3 tbsp flaxseed powder ½ cup + 1 tbsp water For the bread dough:

1 ¾ cup whole-wheat flour 3 tsp baking powder 1 tsp caraway seeds powder 1 tsp hemp seeds 5 1/3 tbsp sesame seeds ½ cup chia seeds 1 tsp salt 1 cup coconut cream ½ cup melted coconut oil 1 tbsp poppy seeds Instructions: 1. Preheat oven to 350 F and line a 4 x 7-inch loaf pan with baking paper. 2. Mix flax egg ingredients and sit for 5 minutes to thicken. 3. Combine whole-wheat flour, baking powder, caraway powder, hemp seeds, sesame seeds, and salt. 4. Whisk coconut cream, coconut oil, and flax egg. Combine mix with dry ingredients until smooth dough forms. 5. Move dough into loaf pan, scatter poppy seeds on top and bake in oven for 45 minutes or until toothpick inserted comes out clean. 6. Transfer bread to wire rack, cool completely, and slice. 7. Serve afterward.

4. Orange French Toasts

A dish to broaden your smile –give it a shot ASAP! Serving: 4 Prep Time: 15 mins Cook Time: 16 mins Ingredients: Flax egg: 2 tbsp flaxseed powder + 6 tbsp water 1 ½ cups unsweetened almond milk ½ cup almond flour 2 tbsp sugar-free maple syrup 2 pinches salt ½ tbsp cinnamon powder ½ tbsp orange zest

1 tsp freshly squeezed orange juice 8 whole-grain bread slices Natural orange jam for topping Instructions: 1. Preheat oven to 400 F and lightly grease a toasting rack with olive oil. Set aside. 2. Mix flax egg ingredients and sit for 5 minutes to thicken. 3. Combine remaining ingredients up to bread slices. Soak in bread for 2 to 3 minutes. 4. Heat non-stick skillet and cook bread on both sides for 30 seconds per side. 5. Transfer the bread to toasting rack and bake in oven for 10 to 15 minutes. 6. Dish toasts and top with orange jam. Serve immediately.

5. Mushroom Chickpea Omelet

This chickpea omelet is the right substitute for a regular omelet. It features mushrooms for better texture. Serving: 4 Prep Time: 10 mins Cook Time: 25 mins Ingredients: 1 cup chickpea flour ¼ tsp white pepper ½ tsp garlic powder 1/3 cup nutritional yeast ¼ tsp black pepper ½ tsp onion powder ½ tsp baking soda

¼ cup water 1 tbsp olive oil 1 cup sautéed sliced white button mushrooms 3 scallions, chopped 1 small green bell pepper, deseeded and chopped 3 tbsp frozen peas 1 tbsp chopped fresh parsley to garnish Instructions: 1. Mix chickpea flour, white pepper, garlic powder, nutritional yeast, black pepper, onion powder, baking soda, and water. Set aside. 2. Heat olive oil in skillet and sauté mushrooms, scallions, bell pepper, and peas. Cook for 5 minutes or until mushrooms are tender. Transfer to plate. 3. Clean skillet, re-heat over medium heat, and pour in a ¼ of chickpea batter. Cook until bottom part sets, flip and cook further until set and golden brown, 5 minutes. 4. Top half of chickpea omelet with quarter of mushroom mix and fold omelet over. Cook for 1 minute and transfer to serving plate. 5. Make 3 more omelets with remaining ingredients, in same manner and proportions. 6. Garnish with parsley and serve warm.

Smoothies

6. Orange Chocolate Smoothie

How about this orange-choco drink for breakfast tomorrow? You’ll love it. Serving: 4 Prep Time: 5 mins Ingredients: 1 cup fresh sweet orange juice 1 tbsp hulled hemp seeds 1 cup frozen raspberries and blackberries 1 medium frozen banana, peeled 1 tbsp unsweetened cocoa powder Instructions: 1. Blend all ingredients until smooth. 2. Pour into serving glasses and enjoy!

7. Ginger Banana Smoothie

You will be satisfied with a full glass of this drink. Enjoy the ginger flavor that will be your new favorite! Serving: 4 Prep Time: 5 mins Ingredients: 1 cup unsweetened soy milk 1 large frozen banana, peeled ¼ tsp ginger powder ½ tsp cinnamon powder 1 tsp vanilla extract 1 tbsp chia seeds 2 tbsp sugar-free maple syrup 2 tbsp unsweetened coconut flakes for topping Instructions:

1. Blend all ingredients until smooth. 2. Pour into serving glasses and enjoy!

8. Green Mango Smoothie

Proclaiming healthy vibes, this dandelion mango blend smells so good and tastes superb too. Serving: 4 Prep Time: 5 mins Cook Time: 25 mins Ingredients: 1 cup unsweetened soy milk 1 frozen ripe bananas, peeled ¼ cup frozen chopped pineapples 1 cup chopped sweet mango, frozen 2 cups dandelion greens Instructions: 1. Blend all ingredients until smooth. 2. Pour into serving glasses and enjoy!

9. Lemon Berry Smoothie

The tang is right and enriched with coconut oil. It nourishes your body. Serving: 4 Prep Time: 10 mins Ingredients: 1 cup frozen mixed berries 1 lime, juiced 1 tsp sugar-free maple syrup 1 tsp coconut oil 1 large frozen banana, peeled 1 cup water Instructions: 1. Blend all ingredients until smooth. 2. Pour into serving glasses and enjoy!

10. Tropical Summer Smoothie

Summer graces our homes soon and this tropical blend will set you in holiday mode. Serving: 4 Prep Time: 10 mins Cook Time: 45 mins Ingredients: 1 cup cold fresh and pure orange juice 2 kiwis, peeled 4 mint leaves 1 frozen banana, peeled 2 peaches, pitted and chopped

¼ cup ice cubes Instructions: 1. Blend all ingredients until smooth. 2. Pour into serving glasses and enjoy!

Soups & Salads

11. Herby Potato Soup

Turn your mashed potato into soup and enhance the flavor with some fresh mixed herbs. Serving: 4 Prep Time: 5 mins Cook Time: 20 mins Ingredients: 1 tbsp olive oil 4 tbsp plant butter 1 small white onion, roughly chopped 3 garlic cloves, minced 1 tbsp chopped fresh oregano 2 tbsp finely chopped thyme 1 tbsp chopped fresh tarragon 2 cups peeled and cubed potatoes 3 ½ cups vegetable broth Salt and black pepper to taste

1 cup unsweetened almond milk 1 cup plant-based cheese (of your choice) 2 tbsp chopped green onions for garnishing Instructions: 1. Heat olive oil and plant butter in pot and sauté onion until softened, 3 minutes. Stir in the garlic, oregano, thyme, tarragon, and cook until fragrant, 1 minute. 2. Mix in potatoes, vegetable broth, salt, and black pepper. Cover and boil until potatoes are tender, 12 to 15 minutes. 3. Puree soup with immersion blender, stir in almond milk, plant-based cheese and adjust taste with salt and black pepper. 4. Dish soup, garnish with green onion and serve warm.

12. Minestrone

A classic that is perfect for plant-based dieting. Enjoy the enriching effect of beans and vegetables. Serving: 4 Prep Time: 5 mins Cook Time: 31 mins Ingredients: 2 cups whole-wheat macaroni ¼ cup olive oil 1 small yellow onion, chopped 2 carrots, chopped 1 medium red bell pepper, deseeded and chopped 1 medium yellow squash, diced

2 celery stalks, diced 4 garlic cloves, minced 1 tsp paprika 1 (15 oz) can crushed tomatoes ½ tsp rosemary 3 sprigs fresh thyme 5 cups vegetable broth 1 bay leaf ½ cup frozen peas A handful fresh basil leaves ¼ cup chopped fresh parsley Instructions: 1. Add macaroni with 3 cups of lightly salted water to pot and cook over medium heat until macaroni is al dente, 7 to 10 minutes. Drain pasta and set aside. 2. Heat olive oil in another pot and sauté onion, carrots, bell pepper, squash, and celery until softened, 5 minutes. Mix in garlic and cook until fragrant, 30 seconds. 3. Stir in remaining ingredients up to basil and bring soup to a boil. Simmer for 10 to 15 minutes or until liquid reduces by half. 4. Add macaroni, peas, basil, and half of parsley. Cook until pasta and peas warm through. Adjust the taste with salt and black pepper. 5. Dish minestrone, garnish with remaining parsley, and serve warm.

13. Mediterranean Bulgur Salad

Bring some Mediterranean cuisine into your home; this salad is fantastic! Serving: 4 Prep Time: 5 mins Cook Time: 15 mins Ingredients: 1 cup dry bulgur 2 cups vegetable broth Salt and black pepper to taste ½ cup pomegranate seeds 2 tsp dried parsley 1/3 cup dates, chopped ¼ cup pistachios, shelled and unsalted 2 tbsp olive oil

1 tbsp apple cider vinegar Instructions: 1. Boil bulgur with vegetable broth and some salt in a pot over medium heat. Simmer until liquid is absorbed, 15 minutes. 2. Spread bulgur in large bowl and allow complete cooling. 3. Toss in remaining ingredients and serve.

14. Panzella Salad

Did you know Panzella salad becomes plant-based once we use whole-grain bread instead? Serving: 4 Prep Time: 40 mins Ingredients: 2 cups chopped tomatoes ½ medium red onion, chopped 2 cups whole-wheat croutons 1 cucumber, cut into large chunks 1 bunch basil leaves, torn into small pieces ½ cup olive oil Salt and white pepper to taste

Instructions: 1. Combine all ingredients in salad bowl and allow marinating at room temperature for 30 minutes. 2. Mix again and serve salad.

15. Peach & Cheese Salad

Cheese? Yes! Tofu cheese does the trick here as we pair it with some peaches and greens for a dinner-worthy salad. Serving: 4 Prep Time: 30 mins + 1-hour chilling Cook Time: 30 mins Ingredients: For salad: 2 peaches, halved, pitted, and sliced 1 cup baby spinach and arugula 2 tbsp almonds and pecans 1 medium mango, chopped

1 red bell pepper, deseeded and chopped 1 cup cubed tofu cheese For dressing: 2 tbsp extra virgin olive oil 1 tbsp pure date syrup 1 tbsp Dijon mustard Instructions: 1. Mix all salad’s ingredients and combine all dressing ingredients. 2. Blend both mixtures well and serve salad.

Lunch & Dinner

16. Grilled Tempeh with Asparagus

Tempeh is a vegan meat option that we can enjoy equally on the plant-based diet. Make a complete meal with some asparagus and enjoy the yum! Serving: 4 Prep Time: 10 mins Cook Time: 10 min Ingredients: 1 tbsp plant butter, melted 1 lb. tempeh, sliced into 4 pieces 1 lb. asparagus, hard stems trimmed Salt and black pepper to taste 2 sprigs thyme 1 lemon, juiced

2 tbsp olive oil 1 tbsp pure corn syrup Instructions: 1. Preheat grill pan over medium heat and brush with plant butter. 2. Season tempeh and asparagus with salt and black pepper. Grill in pan on both sides until golden brown and tender, 10 minutes. 3. Transfer to serving plates. 4. Whisk remaining ingredients and drizzle over dish. 5. Serve warm.

17. Beans Quinoa Bowls

One-bowl meals are quick and easy to make, yet entirely satisfactory. Serving: 4 Prep Time: 10 mins Cook Time: 19 mins Ingredients: 1 tbsp olive oil 1 lb. extra-firm tofu, pressed and cut into 1-inch cubes Salt and black pepper to taste 1 medium yellow onion, finely diced ½ cup cauliflower florets 1 green chili, minced

2 garlic cloves, minced 1 tbsp red chili powder 1 tsp cumin powder 1 cup quick-cooking quinoa 1 (14 oz) can diced tomatoes 1 (8 oz) can sweet corn kernels, drained 1 (8 oz) can lima beans, rinsed and drained 2 ½ cups vegetable broth 1 cup grated plant-based cheddar cheese 2 tbsp chopped fresh cilantro 2 limes, cut into wedges for garnishing 1 medium avocado, pitted, sliced and peeled Instructions: 1. Heat olive oil in wok and cook tofu until golden brown, 5 minutes. Season with salt, black pepper, and mix in the onion, cauliflower, and green chili. Cook until tender, 3 minutes. 2. Stir in garlic, chili powder, and cumin powder; cook until fragrant, 1 minute. 3. Mix in quinoa, tomatoes, sweet corn kernels, lima beans, and vegetable broth. Close lid, boil and then simmer until liquid is absorbed, 10 minutes. 4. Fluff food and adjust taste with salt and black pepper. 5. Dish food and top with remaining ingredients. 6. Serve warm.

18. Creamy Vegetable Fettuccine

Use some whole-grain fettucine for a plant-based approved dish. The remaining ingredients blend in well for some goodness. Serving: 4 Prep Time: 10 mins Cook Time: 15 mins Ingredients: 16 oz whole-wheat fettuccine Salt to taste 2 tbsp almond butter ½ cup cashew cream 1 tbsp olive oil 2 garlic cloves, minced 1 ½ cups frozen mixed vegetables

½ cup chopped fresh basil Black pepper to taste Instruction: 1. Cook fettuccine in 2 cups of lightly salted water over medium heat until al dente, 10 minutes. Drain and set aside. 2. Whisk almond butter, cashew cream, and salt until smooth. Set aside. 3. Heat olive oil in large skillet and sauté garlic until fragrant, 30 seconds. Stir in mixed vegetables to warm through, 3 minutes. Add fettuccine, basil, cashew cream mix, salt, black pepper, and toss well. 4. Dish food and serve warm.

19. Tofu Loaf with Nuts

With tofu and nuts, you can enjoy a faux-meatloaf with better health benefits. Serving: 4 Prep Time: 10 mins Cook Time: 42 mins Ingredients: 2 tbsp olive oil + extra for brushing 2 white onions, finely chopped 4 garlic cloves, minced ½ tsp pure date syrup 1 lb. firm tofu, pressed and crumbled 1 tbsp Italian seasoning 2 tbsp soy sauce 1 tbsp sesame seeds 1 cup chopped mixed bell peppers ¾ cup chopped mixed nuts ¼ cup flaxseed meal Salt and black pepper to taste ½ cup tomato sauce

Instructions: 1. Preheat oven to 350 F and grease an 8 x 4-inch loaf pan with olive oil. 2. Heat 1 tbsp of olive oil in small skillet and sauté onion and garlic until softened and fragrant, 2 minutes. 3. Add onion mix to bowl and mix with remaining ingredients reserving half of tomato sauce. 4. Spoon mixture into loaf pan, press to fit and spread tomato sauce on top. 5. Bake in oven for 45 minutes to 1 hour or until well compacted. 6. Transfer tofu loaf to wire rack, slice, and serve warm.

20. Cheesy Broccoli Casserole

Swap chicken casserole for this broccoli one. The textures are identical and using plant-based cheddar cheese gives you similar tastes. Serving: 4 Prep Time: 10 mins Cook Time: 30 mins Ingredients: 1 tbsp olive oil + extra for greasing 2 cups broccoli florets 1 cup tofu mayonnaise 1 (10 oz) can cream of mushroom soup Salt and black pepper to taste 3 tbsp coconut cream

1 medium red onion, chopped 2 cups grated plant-based cheddar cheese ¾ cup whole-wheat breadcrumbs 3 tbsp plant butter, melted Instructions: 1. Preheat oven to 350 F and grease casserole dish with olive oil. 2. Heat olive oil in skillet and sauté broccoli florets until softened, 8 minutes. 3. Turn heat off and mix in the tofu mayonnaise, mushrooms, salt, black pepper, coconut cream, and onion. Spread mixture in casserole dish. 4. Combine plant-based cheddar cheese, breadcrumbs, butter, and spread mix on casserole to cover. 5. Bake in oven for 20 minutes or until golden brown on top and cheese melts. 6. Dish casserole and serve warm.

Snacks

21. Seed Crackers

Assemble all the seeds that you can find and make these crunchy crackers. Serving: 4 Prep Time: 10 mins Cook Time: 45 mins Ingredients: 1⁄3 cup coconut flour 1 ½ cups mixed seeds 1 tsp salt ¼ cup plant butter, melted 1 cup boiling water Instructions: 1. Preheat oven to 300 F and line a baking sheet with parchment paper. 2. Mix all ingredients and spread on baking sheet in a single layer, 3. Bake in oven until firm, 45 minutes.

4. Remove crackers, allow cooling, and break into crackers. 5. Enjoy!

22. Mexican Sweet Potato Chips

An excellent way to use sweet potatoes when in season. Tossing them in herbs create a unique snack or side dish. Serving: 4 Prep Time: 10 mins Cook Time: 1 hour Ingredients: 2 sweet potatoes, peeled and thinly sliced Salt to season 2 tbsp melted plant butter 1 tbsp taco seasoning Instructions: 1. Preheat oven to 400 F and line a baking sheet with parchment paper. 2. Combine all ingredients and spread on baking sheet without overlapping.

3. Bake in oven until sweet potatoes cook and are crispy, 50 minutes to 1 hour. 4. Pour chips into large bowl and serve warm.

23. Guacamole Hummus

Got hummus in the fridge? Blend in some avocados and make a unique dip. Serving: 4 Prep Time: 10 mins Ingredients: 3 large ripe avocados, pitted and peeled ½ cup freshly chopped parsley + extra for garnishing ½ lemon, juiced ½ tsp garlic powder ½ tsp coriander powder Salt and black pepper to taste ½ cup plant butter, melted ¼ cup hemp seeds ¼ cup sesame paste Instructions:

1. Blend all ingredients until smooth. 2. Dish and with whole-grain crackers or vegetable strips.

24. Chili Black Bean Dip

Ever had black bean dip? This Mexican inspiration will complement your whole-grain pita chips well. Serving: 4 Prep Time: 10 mins Ingredients: 2 (15 oz) cans black beans, drained and rinsed 1 lime, juiced 2 tsp garlic powder 1 large avocado, pitted and pulp scooped 1 jalapeño pepper, deseeded and chopped ½ tsp smoked paprika 1 tsp cumin powder Salt to taste 1 tbsp chopped fresh cilantro for garnishing

Instructions: 1. Blend all ingredients until smooth. 2. Dish, garnish with cilantro, and serve with whole-grain pita chips.

25. Pistachio Dip

A green blend worthy of all sense of snacking. Serving: 4 Prep Time: 10 mins Ingredients: 3 oz. toasted pistachios + a little for garnishing 3 tbsp coconut cream ¼ cup water ½ lemon, juiced A dash cayenne pepper ½ tsp smoked paprika ¼ tsp dried mixed herbs ½ tsp salt ½ cup olive oil Instructions:

1. Blend all ingredients until smooth. 2. Dish dip, garnish with pistachios and enjoy.

Desserts

26. Dark Chocolate Fudge

Now, let’s get in some spoil with flaxseed meal and date sugar. Splurge on these as much as you desire because they are healthy! Serving: 4 Prep Time: 10 mins Cook Time: 20 mins Ingredients: For flax egg: 4 flaxseed meal + 12 tbsp water ¼ cup pure date sugar 1 cup unsweetened dark chocolate, melted ½ cup melted plant butter 1/3 cup whole-wheat flour Instructions: 1. Preheat oven to 350 F and line a baking tray with baking paper. 2. Combine flaxseed powder with water and let sit to thicken, 5 minutes.

3. Stir in date sugar, dark chocolate, and plant butter. Mix in flour until well combined. 4. Spread mix on baking tray and bake in oven for 20 minutes or until toothpick inserted comes out clean. 5. Remove dessert from oven and allow cooling in tray. 6. Cut into bite-size squares and enjoy!

27. Apricot Tarte Tatin

Salivating yet? Make it and dig in to satisfy that craving. Serving: 4 Prep Time: 20 mins + 1-hour chilling Cook Time: 1 hour Ingredients: For piecrust: Flax egg: 4 tbsp flaxseed powder + 12 tbsp water ¼ cup almond flour + extra for dusting 3 tbsp whole-wheat flour ½ tsp salt ¼ cup plant butter, cold and crumbled 1 ½ tsp vanilla extract 3 tbsp pure maple syrup ½ lemon, juiced For filling: 4 tbsp melted plant butter + more for brushing 3 tsp pure maple syrup

1 tsp vanilla extract 1 lemon, juiced 12 apricots, halved and pitted ½ cup coconut cream 3 to 4 fresh basil leaves to garnish Instructions: For piecrust: 1. Preheat oven to 350 F and grease a large pie pan with cooking spray. 2. Mix flaxseed powder with water and allow thickening for 5 minutes. 3. In another bowl, combine flours and salt. Add butter and using an electric hand mixer, whisk until crumbly. Pour in flax egg, maple syrup, vanilla, and mix until smooth dough forms. 4. Flatten dough on flat surface, cover with plastic wrap, and refrigerate for 1 hour. 5. After, lightly dust a working surface with almond flour and roll dough (unwrapped) into 1-inch diameter. For filling: 6. Whisk plant butter, vanilla, maple syrup, and lemon juice. Fold in apricots. 7. Arrange apricots (open side down) in pie pan and lay dough on top. Press to fit and cut off dough hanging around edges. Brush top with plant butter and bake in oven for 35 to 40 minutes or until golden brown and puffed up. 8. Remove from the oven, allow cooling for 5 minutes, and run butter knife around edges of pastry. 9. Invert dessert onto serving platter, spread coconut cream on top, and garnish with the basil leaves. 10. Slice and serve.

28. Custard Tart

I guess I’ll be making some this weekend. You can’t get enough of the soft filling against the crunchy crust – all made with plant foods. Serving: 4 Prep Time: 20 mins + 1-hour chilling Cook Time: 1 hour 10 mins Ingredients: For piecrust: 4 tbsp flaxseed powder + 12 tbsp water 1/3 cup whole-wheat flour + extra for dusting ½ tsp salt ¼ cup butter, cold and crumbled 3 tbsp pure date syrup 1 ½ tsp vanilla extract For filling: 3 tbsp flaxseed powder + 12 tbsp water ½ cup pure date syrup 1 tsp vanilla bean paste

2 tbsp whole-wheat flour 1 ¼ cup unsweetened almond milk 1 ¼ cup coconut cream 1 ½ tbsp pure maple syrup ¼ cup chopped almonds Instructions: For piecrust: 1. Preheat oven to 350 F and grease a large pie pan with cooking spray. 2. Mix flaxseed powder with water and allow thickening for 5 minutes. 3. In large bowl, mix whole-wheat flour and salt. Add the butter and using an electric hand mixer, whisk until crumbly. Pour in the flax egg, date syrup, vanilla, and mix until smooth dough forms. 4. Flatten dough on flat surface, cover with plastic wrap, and refrigerate for 1 hour. 5. After, lightly dust a working surface with almond flour and roll dough (unwrapped) into 1-inch diameter. 6. Spread dough in pie pan, press to fit, and use a knife to trim hanging dough edges. Lay in parchment paper, pour on some baking beans, and bake in oven until golden brown, 15 to 20 minutes. 7. Remove piecrust from oven, pour out baking beans, and allow cooling. For filling: 8. Mix flaxseed powder with water and allow thickening for 5 minutes to make flax egg. 9. Mix in the date syrup, vanilla bean paste, and whole-wheat flour. Set aside. 10. In pot, whisk almond milk, coconut cream, maple syrup, and once boiling, turn heat off. 11. Pour hot cream into flax egg and whisk until well combined. 12. Run batter through a fine strainer into a bowl and skim off any froth on drained batter. 13. Pour batter onto piecrust and bake for 40 to 50 minutes or until custard sets with slight wobble at center. 14. Remove tart from oven, slightly cool, garnish with chopped almonds, and

serve.

29. Tangy Vanilla Truffles

Easy to make and can go a few days in the refrigerator. Serving: 4 Prep Time: 10 mins + 4 hours chilling Cook Time: 5 mins Ingredients: 2/3 cup coconut cream 2/3 cup unsweetened white chocolate, roughly chopped 2 tsp lemon extract 1 tsp vanilla extract Instructions: 1. Heat coconut cream in pot over low heat for 5 minutes. Turn heat off.

2. Whisk in white chocolate to melt. Add lemon and vanilla extracts and combine well. 3. Pour mixture into bowl and refrigerate for at least 4 hours. 4. Remove batter and mold bite-size balls from mixture. 5. Serve fat bombs or refrigerate further for 30 minutes before serving for extra firmness.

30. Cranberry Fat Bombs

Choose your best berries and enjoy these tangy, sweet fat bombs made with cashew cream and date syrup. Serving: 4 Prep Time: 10 mins + 8 hours freezing Ingredients: 2 cups fresh cranberries 2 tbsp pure maple syrup 1 tsp vanilla extract 16 oz cashew cream 4 tbsp plant butter Instructions: 1. Set a silicone egg tray aside. 2. Puree cranberries, date syrup, and vanilla in a blender until smooth.

3. Heat cashew cream and plant butter in pot over low heat and mix in cranberry mix. Turn heat off and divide mixture into silicone egg molds. 4. Refrigerate for 40 minutes or until firm. 5. Remove the tray, pop out fat bombs, and enjoy!

Conclusion How was that? Not as tricky as you thought plant-based delicacies would be, right? Well, what’s left for you is to choose your favorite recipes (if you haven’t yet), grab their ingredients, and get cooking. As simple as that! I am of full confidence that the outcomes will be spectacular, and your views about plant-based dieting will improve for the better. Enjoy this hearty collection of my favorites, and don’t forget to share with others. Wishing you the best!

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book! I know you could have picked from many other books but you chose this one. So a big thanks for buying this book and reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people. Thanks! April Blomgren

About the Author

April Blomgren Hello everyone! Are you ready to grill tonight? My name is April and I love to cook and entertain friends and family almost every weekend. If you share my passion for great food, easy preparation time but mouthwatering results, you and I are going to get along just fine! I think a successful meal among loved ones is based on a few key factors: fresh ingredients and appropriate cooking method. Some meats for example, can truly benefit from being marinated overnight, and will be at their best prepared on the grill. Another aspect of cooking I must insist on, no matter what your cooking style is: rely on the use of herbs and spices. Please favor fresh herbs each time you can. However, I understand that it may be difficult during certain periods of the year, so simply keep a well-stocked pantry of dried basic herbs and spices such as cinnamon, nutmeg, basil, oregano, thyme or any other favorites. Finally, once you embark that exciting culinary journey with me, you will

realize that simplicity is also one of my allied. Don’t overthink when cooking. Inspire yourself of recipes, have fun doing it and taste as you go. Sure, you might once in a while burn a few pork chops or use too much salt in your sauce, you are just human. Cooking is not about succeeding every time, it is about the opportunity to learn and get better. Don’t be afraid to taste your dishes along the way, adjust the seasonings and serve accordingly.