Vegan Comfort Cooking Cookbook for Beginners: Delicious Yet Simple Vegan Comfort Food Recipes

Table of contents :
Introduction
Delicious Fruit Salad
Mashed Potatoes
Spicy Poha
Mouthwatering Upma
Blueberry Oatmeal Waffles
Carrot Rice with Peanuts
Red Chard Saag
Garlic Pita Naan
Spiced Sweet Potato Wedges
Cheesy Broccoli Pasta
Vegan Pad Thai
Lentils with Beets
Veggie Burgers
Vegan Mac Cheese
Easy Avocado Burrito
Granola Bars
Banana Bread
Peanut Butter Granola
Tofu Breakfast Tacos
Delicious Kidney Beans
Creamy Chickpea Curry
Fried Tofu
Tibetan Greens with Tofu
Vegan Seitan Recipe
Spicy Potatoes
Spicy Stir-Fried Scallions Green Beans
Green Kale with Raisins Toasted Pine Nuts
Penne with Sun-Dried Tomatoes
Spicy Potato Vegan Curry
Tasty Vegan Snack Balls
Conclusion
Author's Afterthoughts
About the Author

Citation preview

Vegan Comfort Cooking Cookbook for Beginners Delicious Yet Simple Vegan Comfort Food Recipes  

BY: GRACE BERRY Copyright © 2020 by Grace Berry. All Rights Reserved. www.graceberry.net

License Notes This book is an informational material. The author has taken great care to ensure the correctness of the content. However, the reader assumes all responsibility of how the information is used, and the author shall not be accountable for any form of misuse or misinterpretation on the part of the reader. All rights reserved. On no account may any part of the material be copied, reproduced, or distributed in any form without written permission from the author.

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Table of Contents Introduction Delicious Fruit Salad Mashed Potatoes Spicy Poha Mouthwatering Upma Blueberry Oatmeal Waffles Carrot Rice with Peanuts Red Chard Saag Garlic Pita Naan Spiced Sweet Potato Wedges Cheesy Broccoli Pasta Vegan Pad Thai Lentils with Beets Veggie Burgers Vegan Mac Cheese Easy Avocado Burrito Granola Bars

Banana Bread Peanut Butter Granola Tofu Breakfast Tacos Delicious Kidney Beans Creamy Chickpea Curry Fried Tofu Tibetan Greens with Tofu Vegan Seitan Recipe Spicy Potatoes Spicy Stir-Fried Scallions Green Beans Green Kale with Raisins Toasted Pine Nuts Penne with Sun-Dried Tomatoes Spicy Potato Vegan Curry Tasty Vegan Snack Balls Conclusion Author's Afterthoughts About the Author

Introduction

Being vegan doesn’t mean boring lifestyle or buying fancy, expensive ingredients. You most certainly are not limited to choices of what to eat. “Vegan food” can be interesting and exciting as you make it. Vegan Comfort Cooking Cookbook has made life easier for you with tasty recipes like Spicy Poha, Blueberry Oatmeal Waffles, Carrot Rice with Peanuts, Cheesy Broccoli Pasta, Veggie Burgers, and many more. This cookbook teaches you that eating Vegan can be stress free. Dishes can be appetizing, uncomplicated, and nourishing. These recipes will bring everyone to the table to enjoy your drool-worthy meals, whether they are vegans or not.

Say hello to local, readily available ingredients and goodbye to endless searching for expensive ingredients that you sometimes cannot find and put an end to those boring, unattractive dishes. Achieve your ultimate goals today with these 30 tested and tried, nutritious vegan recipes.

Delicious Fruit Salad

Just kick-start your day with freshly prepare a fruit salad and feel energetic throughout the day. Serves: 10 Time: 40 mins. Ingredients: Apples (2 medium, diced) pineapple tidbits (1 20 ounce can, drained; reserve the juice) bananas (2 medium, diced) sugar-free instant vanilla pudding mix (1 box, 1 ½ ounces) Juice of 1 lemon, freshly squeezed fresh strawberries (2 cups, sliced)

pecans (¼ cup chopped) grapes (2 cups) water (½ cup) Directions: 1. Combine apples with lemon juice and bananas in a large-sized and mix them together. 2. Gently toss the ingredients and ensure that the fruit is evenly coated with the lemon juice. 3. After that, add the strawberries, pineapple, pecans, and grapes. 4. Add water followed by pineapple juice and pudding mix in a separate medium-sized mixing bowl and beat until completely smooth. 5. Now, add the smooth pudding mixture over the tossed fruits. 6. Toss them gently for even coating. 7. Freeze them before serving.  

Mashed Potatoes

Serve this recipe with some wheat bread or make some potato toasts and enjoy the taste. Serves: 4 Time: 35 mins. Ingredients: Yukon gold potatoes, (2 pounds, sliced into 2” thick pieces) extra virgin olive oil (¹⁄ cup) Pepper and salt (to taste) Directions: 1. Rinse the potatoes under cold running tap water and then add them to a pot filled with salty water (enough to cover the

potatoes). 2. Use a lid, cover the pot, and bring it to a boil over moderate heat, cook for 12 to 15 minutes, until turn soft and tender. 3. Drain the potatoes well but ensure that you reserve a cup of the cooking liquid. Let the potatoes stay in the strainer. 4. Now, over moderate heat in a large pan, heat up the olive oil until hot and then remove it from the heat. 5. Push the potatoes from a ricer into the warm oil 6. Slowly pour in the reserved cooking liquid, if required, and continue to mix. 7. Sprinkle with black pepper and salt to taste. 8. And then, serve and enjoy.

Spicy Poha

This Poha recipe is one of the healthiest, easiest, and tastiest recipes that you can digest. Serves: 4 Time: 20 mins. Ingredients: thick poha (3 cups, washed well and drained) black mustard seeds (1 teaspoon) curry leaves (5, dried or fresh) turmeric (½ teaspoon) cumin seeds (1 teaspoon) A small pinch of hing

green chili (1 small, finely chopped) fresh cilantro leaves (½ cup, chopped) onion (1, small, finely chopped) olive oil (1/3 cup) Fresh cilantro, coconut flakes lime, for garnish salt (½ teaspoon) Directions: 1. Set your oil to heat on medium heat in a large frying pan. Add the cumin seeds, curry leaves, mustard seeds. 2. Give the ingredients a good stir until the seeds begin to pop and then add the thing followed by turmeric and salt, continue to stir until mixed well. 3. Add the onions, chili, and cilantro, cook slightly brown, and turns soft for a minute or two more. 4. Stir in the rice flakes, cover completely and turn off the heat. 5. Let the rice flakes to sit for a few minutes and then garnish with fresh cilantro and coconut flakes. 6. Transfer the cooked poha evenly to four large-sized serving plates. Serve immediately and enjoy.

Mouthwatering Upma

Upma is surely one of my favorite Indian Breakfast recipes that I often try at home. Serves: 4 Time: 25 mins. Ingredients: creamed wheat (1 cup) curry leaves (5) cumin seeds (1 teaspoon) turmeric (½ teaspoon) green chili (1, small, finely chopped) fresh cilantro leaves (¼ cup, chopped)

black mustard seeds (1 teaspoon) water (3 cups) onion (1, small, finely chopped) olive oil (½ cup) A small pinch of hing salt (½ teaspoon) For Garnish: Fresh cilantro leaves and coconut flakes Directions: 1. Over medium heat in a large, heavy dry pan, roast the creamed wheat for a few minutes, until it begins to brown slightly, shake or stir frequently to prevent burning, set aside at room temperature until ready to use. 2. After that, over medium heat in a large saucepan, heat the oil until it turns hot then, add the cumin and mustard seeds. 3. Cook until the seeds start to pop and then add the leftover spices (except salt). 4. Stir in the chili, onion, and cilantro then, continue to cook for a couple of more minutes until the onion turns brown. 5. Add the water and salt, bring everything together to a boil. 6. Slowly stir in the roasted mush and let boil for a minute or two more, stirring continuously. 7. Garnish with chopped cilantro leaves and coconut flakes. 8. Transfer the cooked upma evenly among four plates and squeeze a fresh lime over each serving. Serve immediately and enjoy.

Blueberry Oatmeal Waffles

These crunchy waffles would completely dissolve in your mouth. You can even sub blueberries with some fresh strawberries or can use both. Serves: 6 Time: 55 mins. Ingredients: quick-cooking oats (1 cup) frozen blueberries (1 ½ cups) applesauce (1/3 cup, unsweetened) white whole wheat flour (1 cup) ground allspice (¼ teaspoon)

baking powder (1 tablespoon) almond milk (1 ½ cups, unsweetened) pure maple syrup (3 tablespoon) pure vanilla extract (1 teaspoon) canola oil (2 tablespoon) salt (½ teaspoon) Directions: 1. Sift the flour with baking powder, allspice, and salt in a largesized mixing bowl. 2. Add oats and mix well. Make a well in the center and add the applesauce followed by maple syrup, milk, vanilla, and oil. Give the ingredients a good stir until combined well. 3. Set the batter aside and let rest until it thickens a bit for a few minutes, then fold in the frozen blueberries. 4. Lightly coat a standard-sized waffle iron with some oil. Put approximately ½ cup of the prepared batter in each of the waffles and cook per the directions provided by the manufacturer.  

Carrot Rice with Peanuts

Feel free to add a few pineapple chunks to this recipe. You can also sub the almond butter with olive oil as well. Serves: 6 Time: 50 mins. Ingredients: basmati (1 cup) water (2 cups) almond butter (1 tablespoon) peanuts (¼ cup, roasted) gingerroot (1 teaspoon, minced) carrot (¾ cup, grated)

Pepper and salt to taste Onion (1, thinly sliced) Fresh cilantro, to garnish Directions: 1. Over high heat in a medium-sized saucepan, combine rice with water, then give it a good stir and bring it to a boil. 2. Once done, decrease the heat to low, cover the pan with a lid and let steam until tender and cooked for 15 to 20 minutes. 3. In the meantime, add peanuts in a blender and pulverize on high power; set aside. 4. Over medium to high heat in a large skillet, heat the butter until melted and sauté the onions for a few minutes until the onions turn golden brown. 5. Add the carrots, ginger, and salt to taste; stir well. 6. Decrease the heat to low, cover, and let steam for 5 minutes. 7. Add in peanuts and pepper; stir well. 8. Add rice, when done to the skillet and gently stir to combine with the leftover ingredients. 9. Just before serving, don’t forget to garnish it with freshly chopped cilantro; serve warm and enjoy.

Red Chard Saag

This recipe really tastes good, and you can prepare it under 30 minutes. Serves: 4 Time: 40 mins. Ingredients: vindaloo curry paste (2 tablespoons) red Swiss chard (1 bunch, stems removed finely chopped) vegetable oil (8 tablespoons) onions (2 medium, minced) garlic cloves (2, minced) A piece of ginger, preferably 2”, minced water (½ cup) Directions: 1. Over medium to high heat in a heavy-bottomed sauté pan, heat the oil until it hot, and then carefully to add the onions. 2. Sauté for a minute or two until the onions turn transparent.

3. Add in the chopped chard and cook until the chard completely wilt. 4. Add vindaloo, and then decrease the heat. 5. Cover and let simmer until you get your desired consistency, for 15 to 20 minutes, stirring occasionally. 6. If the mixture is getting dry, feel free to add more of water, as required. 7. Increase the heat and then add in the ginger and garlic; stir well. 8. Heat for 5 more minutes. 9. Serve with basmati rice and/or Naan bread.

Garlic Pita Naan

If you love Indian comfort foods, then you must try this delicious recipe. Serves: 8 Time: 20 mins. Ingredients: pita pockets (8 mini) garlic clove (1 -2 ,peeled and chopped) fresh parsley (2 tablespoons, chopped) olive oil (¼ to 1/3 cup) salt (1 to 2 dashes) Directions:

1. Preheat your broiler in advance. 2. Combine garlic clove with olive oil, chopped parsley, and salt in a medium-sized mixing bowl, mix them together. 3. Arrange the pitas over a large-sized baking sheet and drizzle a teaspoon of oil-garlic mixture on top. 4. Use the back of a spoon, spread the mixture to the edges of each pita. 5. Broil until turn lightly brown, for a few minutes, ensure that you don’t burn them. 6. Enjoy with your favorite hummus.

Spiced Sweet Potato Wedges

We all love French fries in one way or the other. This recipe is a healthy substitute for the French fries. Serves: 4 Time: 50 mins. Ingredients: brown sugar (1 teaspoon, packed) sweet potatoes (20 ounces, scrubbed, cutting each lengthwise into 8 wedges) olive oil (1 tablespoon)

pumpkin pie spice (¼ teaspoon) hot chili powder (¼ teaspoon) black pepper (¼ teaspoon) smoked paprika (¼ teaspoon) kosher salt (¼ teaspoon) Directions: 1. Preheat a large-sized baking sheet in your oven at 425ºF. 2. Add the sweet potato wedges in a large-sized mixing bowl and then drizzle with some of the olive oil; toss to coat. 3. Next, in a separate small-sized bowl, add the brown sugar followed by the pepper, chili powder, kosher salt, smoked paprika, and pumpkin pie spice, give the ingredients a good stir until they combined well. 4. Sprinkle the spice mixture over the sweet potatoes, give everything a good toss until nicely coated. 5. Arrange the wedges over the prepared baking sheet, preferably in a single layer. 6. Roast until turn browned and fork-tender, for 25 to 30 minutes, turning the wedges once halfway during the cooking time.

Cheesy Broccoli Pasta

An important factor about this recipe is that it doesn’t have any cheese products, yet it tastes more like it. Serves: 2 Time: 40 mins. Ingredients: whole-wheat pasta (2 cups, dried) onion powder (½ teaspoon) nutritional yeast flakes (4 tablespoons) broccoli (½ head, cut into small florets) plain flour (2 tablespoons) dried chives (1 teaspoon) Dijon mustard (½ teaspoon)

lemon juice (1 ½ tablespoons, freshly squeezed) black pepper (1/8 teaspoon) Dairy-free vegan butter water (2 ½ to 3 cups) garlic powder (1 teaspoon) salt (¼ teaspoon) Directions: 1. Put the entire ingredients together to the saucepan (except broccoli and the nutritional yeast), give the ingredients a good stir until nicely mixed. 2. Cover the pan with a lid, bring it to a boil over moderate heat, cook until al dente for 8 to 10 minutes. During the cooking process, don’t forget to stir the contents frequently, and feel free to add more of water, if required. 3. After 5 minutes of cooking time, add broccoli florets to the hot pan. 4. After 10 minutes, remove the pan from heat and stir in the nutritional yeast. Let rest for a few minutes. Serve warm and enjoy.

Vegan Pad Thai

Rather than using the rice noodles, feel free to use sweet potatonoodles, and instead of using gluten, you can use tofu and add a banana flower. Serves: 2 Time: 50 mins. Ingredients: rice noodles (5 ounces, dry, soaked in hot water for 15 minutes) ginger (¼ teaspoon) gluten (10 pieces) tamari soy sauce (1 tablespoon) curry powder (½ teaspoon) tamarind paste (1 teaspoon) red pepper (½ cup)

red pepper flakes (1 dash crushed) garlic (¼ teaspoon) peanuts (1 tablespoon) onions (2 green) cayenne pepper (½ teaspoon) mushroom (1 cup) coconut oil (2 tablespoons, room temperature) A dash of salt and black pepper fresh cilantro (½ teaspoon, chopped, plus more for garnish) Directions: 1. Over moderate heat in a large frying pan or wok, heat the coconut oil until melted and hot. 2. Once done, throw the peanuts and then the gluten into the hot oil. Season with ¼ teaspoon of curry powder, stir-fry. 3. Next, add the chopped green onions followed by the garlic and sliced peppers into the hot pan, continue to stir-fry. 4. When the noodles are drained completely, add them to the hot pan and toss well until nicely covered with the mixture. 5. Once the noodles soak up the oil, immediately add in the soy sauce. 6. Add the mushrooms. 7. Season the recipe with ginger, fresh cilantro, crushed red pepper, curry, cayenne, salt, and black pepper, then decrease the heat to low and continue to stir-fry the ingredients until the dish is evenly coated in the seasonings and the noodles become caramelized slightly.

Lentils with Beets

You can add more flavors to this recipe. Rather than using the cilantro, you can use ¼ cup of fresh mint and sauté the onions until a bit soft. Serves: 4 Time: 25 mins. Ingredients: puy lentils (1 cup) onion (½ red, cut into thin wedges) baby beets (4 whole, cooked till peeled, tender, cut into medium wedges)

coriander (½ cup, chopped) garlic clove (1, minced) lemon juice (2 tablespoons, freshly squeezed) fresh parsley (½ cup, chopped) grainy mustard (1 tablespoon) olive oil (3 tablespoons) feta (1/3 cup, crumbled, optional) Directions: 1. Boil the lentils in lightly salted water for 20 to 25 minutes, until tender and then drain them well. 2. When easy to handle, combine the lentils with the beets, onion, and herbs in a large-sized mixing bowl. 3. Add the garlic followed by the olive oil, mustard, and lemon juice then mix them together until evenly coated. 4. Serve the beets with optional crumbled feta over the top and enjoy.

Veggie Burgers

For more heat and a smokier BBQ burger, feel free to replace the ketchup with BBQ sauce and chili sauce and use smoked paprika instead of basil. Serves: 4 Time: 40 mins. Ingredients: rolled oats (¼ cup, quick cooking) vegetable protein (1 cup, textured) mustard powder (¼ teaspoon) organic ketchup (2 tablespoons) whole wheat pastry flour (¼ cup) soy sauce (2 tablespoons) creamy peanut butter (1 tablespoon) boiling water (¾ cup)

nutritional yeast (1 tablespoon) dried oregano dried basil flakes (½ teaspoon) dried parsley flakes (½ teaspoon) onion granules (½ teaspoon) garlic granules (½ teaspoon) Directions: 1. Add the hot water to a large-sized mixing bowl and then add the basil, parsley flakes, mustard powder, oregano, onion, and garlic granules with the textured vegetable protein and oats; mix well. 2. Next, add the organic ketchup and soy sauce to the mixture, let them rest until the textured vegetable protein soaks up the flavors. 3. Add the seed/nut butter and mix them together until nicely incorporated. 4. Add the pastry flour and nutritional yeast and thoroughly mix. 5. Make approximately 4 to 6 flat patties from the prepared batter using your hands. 6. Over medium heat in a heavy-bottom skillet, add a light coating of high-smoke point oil such as olive oil, grapeseed, or canola and cook each patty until turn golden brown on each side, approximately 5 to 8 minutes.

Vegan Mac Cheese

I just love this recipe. You can even prepare this recipe with barbecue tofu and collard greens. Serves: 6 Time: 20 mins. Ingredients: macaroni noodles (1 ½ pounds) tamari (¹⁄ cup) canola oil (1 cup) plain soymilk (1 ½ cups)

paprika (1 tablespoon) nutritional yeast (1 ½ cups) salt (1 tablespoon) firm tofu (3 ounces) garlic powder (1 tablespoon) mustard (2 teaspoons) water (1 cup) Directions: 1. Your oven should be preheated at 350 degrees. 2. For pasta, fill a pot with water heat it over moderately high heat until it starts boiling. 3. Cook the pasta until has an al dente consistency; drain well, set aside until easy to handle. 4. In the meantime, add the leftover ingredients to a blender and blend well until sauce like consistency is achieved. 5. Once you can handle the pasta easily, put it in the baking pan and add the prepared cheese sauce on top of it. 6. Bake for 15 minutes, until the pasta turns out to be a bit crispy and the top becomes slightly browned.

Easy Avocado Burrito

This recipe is simply delicious and quite easy to prepare. Serves: 6 Time: 30 mins. Ingredients: avocados (3 ripe) wheat flour tortillas (6 -10) vegan Monterey jack cheese (½ cup) tomatoes (3 -4) salsa (¼ cup) Directions: 1. Finely chop the avocados and tomatoes, preferably in equal amount. 2. Add the chopped tomatoes and avocados into a large-sized mixing bowl add in your favorite salsa; mix well. Keep this mixture aside.

3. Now, over moderate heat in a large pan, heat the tortilla until warm. Flip and then sprinkle with the vegan cheese. 4. Once you melt the cheese, take the pan from off the heat and transfer the tortilla to a large plate. 5. Spread a thin or thick quantity of the tomato, avocado and, salsa mixture. 6. Roll just like a burrito. Serve and enjoy.

Granola Bars

My family is just crazy about these bars. Serves: 10 Time: 40 mins. Ingredients: raw pumpkin seeds (¼ cup) pure vanilla extract (1 teaspoon) Medjool dates (¾ cup pitted, packed; soaked in water for 30 minutes) cinnamon (1 teaspoon) chia seeds (½ cup) cranberries (¼ cup, dried, chopped finely) water (1 cup) sunflower seeds (¼ cup, raw)

rolled oats (¾ cup, gluten-free, ground into a flour) fine grain sea salt (¼ teaspoon) Directions: 1. Line a 9” square pan with parchment papers and preheat your oven to 325ºF in advance. 2. Add rolled oats to a blender, blend on high power until you get fine flour like consistency. 3. Next, put the oat flour into a large-sized mixing bowl. 4. Add pitted dates and water into the blender, blend on high power again until completely smooth. 5. Add the entire ingredients into the bowl that has the oat flour, give everything a good stir until combined well. 6. Scoop the mixture into the pan, spreading it out as evenly as possible using a spatula. 7. Bake until firm to touch, for 20 to 25 minutes. 8. Let them cool in the pan for a couple of minutes and then lift them out. 9. Put them to a cooling rack and let cool for a couple of more minutes. Slice into desired pieces, serve and enjoy.

Banana Bread

This is one of the best bread recipes that I have ever eaten. Serves: 8 Time: 50 mins. Ingredients: Bananas (2, medium, mashed well) brown sugar (½ cup) chia seeds (3 tablespoons mixed with 6 tablespoons of water, stirred well) brewed black coffee (1/3 cup) allspice (1 teaspoon) cinnamon (1 teaspoon)

baking powder (2 teaspoon) wholemeal flour (1 cup) white flour (1 cup) olive oil (3 tablespoon) salt (½ teaspoon) Directions: 1. Line a loaf pan and then preheat your oven to 350ºF in advance. 2. Beat the sugar with olive oil until fluffy, and then slowly add the chia mixture. 3. Add the coffee and mashed bananas; stir well. Sift the flours, raising agents, and salt; gently fold into the wet mixture. 4. Bake until top of your bread turns brown, for 35 to 40 minutes.

Peanut Butter Granola

For added flavors, you can add a few banana slices and fresh blueberries to this recipe. Serves: 2 Time: 35 mins. Ingredients: oats (1 cup) peanut butter (2 tablespoon) cinnamon (¼ teaspoon) pure maple syrup (2 tablespoons) vanilla (¼ teaspoon)

Directions: 1. Lightly coat a cookie sheet with the non-stick cooking spray, then set aside, and then preheat your oven to 325ºF in advance. 2. Next, combine the maple syrup with the peanut butter in a large-sized mixing bowl then mix them together. Microwave until the peanut butter is melted completely, give everything a good stir. 3. Add vanilla and cinnamon into the maple-peanut butter mixture, give everything a good stir again. 4. Add oats and stir for a few minutes, until the oats are covered in the peanut butter mixture completely. 5. Sprinkle the oat mixture out onto the prepared cookie sheet and bake in the preheated oven until the granola is browned slightly, for 7- 8 minutes. 6. Let the granola cool until crunchy.

Tofu Breakfast Tacos

You would love the recipe and its colors. It really tastes great. Serves: 8 Time: 45 mins. Ingredients: whole wheat flour (¼ cup) corn tortillas (8, warmed) ground turmeric (¼ teaspoon) extra-firm tofu (1 package, drained) nutritional yeast (¼ cup) Bragg Liquid Aminos (2 tablespoon)

garlic powder (½ teaspoon) onion powder (2 teaspoon) salsa (¼ cup prepared) For Toppings: Fresh cilantro, red or white onions, avocado, potatoes, greens, etc. Directions: 1. Drain the tofu block then place it on a clean, large plate. Cover with a separate plate and weight the top with a heavy metal. 2. To extract any excess liquid; let it stand for several minutes. Pour the liquid off and then, crumble the tofu, placing it in a large-sized bowl. 3. Sprinkle with yeast, flour, onion powder, turmeric, and garlic powder; toss to coat. Sprinkle liquid aminos over the top toss again. 4. Now, cook the tofu mixture over medium heat in a large nonstick pan or cast-iron skillet until tofu is crisp and browned in places. 5. To prevent sticking; don’t forget to stir and scrap the bottom of the pan frequently using a large spatula. 6. Serve the cooked crumbled tofu with tortillas, salsa, and your favorite toppings. Serve warm and enjoy.  

Delicious Kidney Beans

This recipe goes great with vegan pulao (cooked in the orange juice) or steamed cooked rice. Serves: 4 Time: 35 mins. Ingredients: soy sauce (3 tablespoons) ketchup (1 tablespoon) brown sugar (3 tablespoons, packed) fresh ginger (½ teaspoon, grated)

kidney beans (1 can, 19 ounces, rinsed and drained) water (½ cup) garlic cloves (3, crushed) water (¼ cup) cornstarch (2 teaspoons) Directions: 1. Combine the soy sauce with the water, ketchup, brown sugar, ginger, and garlic over moderate heat in a large saucepan; mix well. 2. Add the beans and continue to cook until it starts boiling, stirring every now and then. 3. Add the cornstarch with ¼ cup of water into a medium-sized mixing bowl and mix until completely dissolved and then add to the bean mixture. 4. Cook for a minute or two, stirring constantly. 5. Serve over rice.

Creamy Chickpea Curry

Absolutely tasty, and my family just loves it. Serves: 4 Time: 35 mins. Ingredients: chickpeas (1 can, 15 ounces, drained) garlic cloves (3 large, minced) red curry paste (1 tablespoon) soy sauce (2 tablespoons) tomato (1 medium, chopped) jasmine rice (4 cups, cooked) brown sugar (1 tablespoon) fresh cilantro (2 tablespoons, chopped) coconut milk (1 can, 13 ½ ounces) lime juice (1 tablespoon, freshly squeezed)

oil (2 tablespoons) onion (1 medium, chopped) Directions: 1. Over medium heat in a skillet, heat the oil until hot. 2. Once done, add and cook the onions until begin to turn brown. 3. Add in the curry and garlic, stir-fry until the curry is dissolved, and the garlic turns out to be a little soft. 4. Add in the milk followed by the chickpeas and soy sauce. 5. Bring the mixture to a boil and let simmer for 12 to 15 minutes. 6. Add in the tomatoes followed by lime juice and sugar. 7. Let simmer for 5 minutes more. 8. Stir in the cilantro or basil until combined and serve over cooked rice. Enjoy.

Fried Tofu

You can prepare some sandwiches with fried tofu as well. Serves: 3 Time: 30 mins. Ingredients: 1 package extra firm tofu (approximately 1 pound) 3 tablespoons tamari or soya sauce 1 teaspoon seasoning ¼ cup nutritional yeast 1 tablespoon olive oil Directions:

1. Lightly grease a large-sized, non-stick pan with some olive oil and heat it over moderate heat until turn hot. 2. Add soy sauce or tamari in a medium-sized mixing bowl. 3. Mix the leftover spices together with the yeast in a separate bowl. 4. Slice the tofu into ¼” thick slices and then, dip each slice into the tamari then into the prepared yeast mixture. 5. Fry in the hot pan until turn golden; carefully flip fry the other side as well. 6. Feel free to add a small amount of more oil, if required.

Tibetan Greens with Tofu

I have personally prepared this recipe a lot of times, and each time, it was a hit. Serves: 4 persons Time: 30 mins. Ingredients: firm tofu (4, 12 ounces, blocks, cut into 1” cube) Swiss chard (A bunch, fresh) garlic cloves (2, chopped) green peas (¼ cup) onions (2 green, chopped) fresh ginger (½”, chopped) soy sauce (2 tablespoons) paprika (½ teaspoon) garlic clove (1, chopped)

ground black pepper (¼ teaspoon) oil (1 tablespoon) Directions: 1. Wash the Swiss chard under cold running tap water and then tear it into pieces, get rid of the stems. 2. Over moderate heat in a frying pan, heat a small amount of oil until hot and stir-fry the green onions together with the ginger, paprika, and two garlic cloves, for a few minutes. 3. Add in the peas followed by the tofu pieces and soy sauce; stir well. 4. Heat a tablespoon of more oil in a separate frying pan until hot. 5. Add the black pepper; stir well. 6. Add the slightly wet Swiss chard; gently toss to coat with the oil and pepper. 7. Cover: let it steam approximately half a minute or little more. 8. Sprinkle the greens on a serving platter and transfer the tofu mixture over the top.

Vegan Seitan Recipe

This recipe is very delicious and colorful. Serves: 4 Time: 35 mins. Ingredients: seitan (16 ounces) chili powder (1 teaspoon) tomato paste (3 tablespoons) ginger (1 teaspoon, minced) ground fennel (¼ teaspoon) garlic (1 teaspoon, minced) coriander (1 ½ teaspoons) curry powder (1 teaspoon) ground turmeric (¼ teaspoon)

onion (1 large, diced) lemon juice (2 tablespoons, freshly squeezed) vegetable oil (1 tablespoon) green chilies (2, seeded chopped) water (1 ¼ cups) salt (1 teaspoon) Directions: 1. Combine the tomato paste with the fennel seeds, ginger, garlic, coriander, curry powder, turmeric, lemon juice, chili powder, water, and salt in a large-sized mixing bowl. 2. Over moderate heat in a large pan, heat the vegetable oil until 3. 4. 5. 6.

hot and cook the onions for 3 minutes, until softened. Transfer the spice mixture into the hot pan and let it simmer. Break the seitan into small pieces and then add them to the pan with the other ingredients. Let the seitan to simmer until it absorbs much of the liquid or evaporated, for 8 to 10 minutes. Take the pan from heat, add the chopped chiles or red chili flakes, give the ingredients a good stir and serve.

Spicy Potatoes

It’s one of my favorite Indian meals that I often make for my family. Serves: 2 Time: 40 mins. Ingredients: Tomatoes (3, medium-sized) Potatoes (1 ½ pounds, small-sized) asafetida powder (1 pinch) oil (4 tablespoons) cumin seed (1 teaspoon) chili powder (¾ teaspoon) ground coriander (1 teaspoon) ground turmeric (¾ teaspoon) paprika (1 teaspoon) ½ teaspoon garam masala

coriander leaves (2 tablespoons, chopped) salt (1 teaspoon) water (½ pint) Directions: 1. Wash the potatoes under cold running tap water and then pat them dry, peeling the skins lightly. 2. Put your flame on high heat in a saucepan, heat the oil until hot. Once done, add the asafetida and cumin seeds. Sizzle for 30 seconds to a minute. 3. Now, add the turmeric followed by tomatoes, ground coriander, chili, paprika, and salt. 4. Continue to fry the ingredients for half a minute more, stirring constantly. 5. If it’s sticking to the bottom of your pan, feel free to add a small quantity of water to thin it a bit. 6. Add in the potatoes and fry for 2 to 3 more minutes, stirring constantly. 7. Add the water, bring the mixture to a boil. Once done, decrease the heat. 8. Cook until the potatoes are tender with cover on, for 12 to 15 minutes (again, if it’s sticking, don’t forget to add some more water), then add in the garam masala; stir well. 9. Take it off the heat and garnish with the coriander leaves. Serve hot and enjoy.

Spicy Stir-Fried Scallions Green Beans

If you love beans, then you must try this delicious recipe at your home. Serves: 4 Time: 15 mins. Ingredients: green beans (¾ pound, cut on bias into 1 ½” pieces) sugar (2 teaspoons) rice wine vinegar (1 tablespoon) soy sauce (2 tablespoons) scallions (4, cut into 1 ½” pieces) peanut oil (2 ½ tablespoons) garlic cloves (3, mashed) red pepper flakes (½ teaspoon) Directions:

1. Combine the soy sauce with sugar, vinegar, one tbsp. of water and pepper flakes in a large-sized mixing bowl. 2. Keep this mixture aside until ready to use. 3. Over high heat in a 12” heavy skillet, add 2 tablespoons of oil, swirl to coat the bottom of your skillet completely. 4. Use a wide spatula, fry the green beans for 2 to 4 minutes, until charred slightly but still crispy and tender (don’t forget to flip them after every half a minute or else they would burn). 5. Add the scallions and continue to cook in the same manner 6. 7. 8.

9.

until beans are tender and scallions are charred. Make a well in the middle of your pan, mash garlic together with the leftover oil. Fry approximately five to ten seconds, until fragrant and stir into the vegetables. Add the soy mixture and toss it into vegetables to evenly coat. Cook approximately half a minute until the liquid is decreased by half. Serve immediately and enjoy.

Green Kale with Raisins Toasted Pine Nuts

This recipe goes well with potatoes naan. You can even use roasted almonds and regular raisins in a pinch. Serves: 3 Time: 30 mins. Ingredients: green kale (¾ pounds, washed, stems removed shredded) garlic cloves (4, minced) pine nuts (¼ cup, toasted) olive oil (2 teaspoons) raisins (1/3 cup) water (2 cups) Pepper and salt to taste

Directions: 1. Preheat your oven to 325°F in advance. Spread the pine nuts on a large-sized cookie sheet and then toast them in the preheated oven for 5 minutes (keep an eye on them and ensure that they don’t burn). 2. Next, fill a large skillet (with a lid) with water and bring it to a boil. 3. Once done, add the kale and cook for a couple of minutes, until the kale is just tender, drain well. 4. Rinse out your skillet and wipe it clean. Now, over moderate heat in the same skillet, heat the olive oil until hot and then add the garlic. 5. Sauté for half a minute and then add the raisins and continue to cook until glossy and slightly puffed, giving the ingredients a good stir occasionally. 6. Add in your kale and adjust seasoning to taste, stir well and sauté until completely heated through. 7. Just before serving, garnish it with pine nuts.

Penne with Sun-Dried Tomatoes

If you want to make this much more flavorful, you may add a few herbs such as parsley, basil, and oregano. Serves: 4 Time: 40 mins. Ingredients: penne (½ pound) sun-dried tomato (1 cup, chopped) garlic cloves (4, minced) spinach (1 box chopped, 10 ounces, frozen partly thawed) water (8 1/3 cups) Pepper and sea salt to taste Directions: 1. Cook the pasta according to package then drain.

2. Next, over medium heat in a large, non-stick frying pan. Sauté the leftover ingredients for 7 to 10 minutes. 3. Toss the pasta with spinach mixture, garlic, and tomato. 4. Serve warm and enjoy.

Spicy Potato Vegan Curry

This food is absolutely delicious, serve this immediately with some cooked rice, or enjoy it with some Indian Naan. The combination of peas and potatoes makes this recipe a hit. Serves: 6 Time: 50 mins. Ingredients: chickpeas (1 can, garbanzo beans, rinsed and drained potatoes (4, peeled and cubed) yellow onion (1, diced) garlic cloves (3, minced) coconut milk (1 can, 14 ounces) ground cumin (2 teaspoons) diced tomatoes (1 can, 14.5 ounces) garam masala (4 teaspoons)

peas (1 can, drained, 15 ounces) curry powder (4 teaspoons) cayenne pepper (1 ½ teaspoons) vegetable oil (2 tablespoons) A piece ginger root, fresh, peeled and minced (approximately 1”) salt (2 teaspoons) Directions: 1. Set a pot of salted water on your (enough to cover the potatoes). 2. Add the potatoes and heat it over the high heat until it starts boiling. 3. Once done, decrease the heat to the medium-low, cover, and let simmer for 15 minutes, until just tender. 4. Drain and let steam dry for a couple of minutes. 5. In the meantime, over medium heat in a large skillet; heat the vegetable oil until hot. 6. Once hot, stir in the garlic and onion. Cook and stir for a couple of minutes until the onion has turned translucent and softened. 7. Season with garam masala, cayenne pepper, cumin, ginger, curry powder, and salt. 8. Cook for a couple of more minutes. Add the garbanzo beans, tomatoes, potatoes, and peas. 9. Add the coconut milk, bring everything together to a simmer. Cook for a couple of more minutes. Serve warm and enjoy.

Tasty Vegan Snack Balls

This is also absolutely delicious, easy to prepare, and digest. Rather than using the maple syrup, feel free to use agave nectar. Roll the balls in wheat germ and coconut, preferably finely grated, and unsweetened. Serves: 10 Time: 15 mins. Ingredients: flour (½ cup) peanut butter (½ cup) wheat germ (½ cup, plus, more for rolling) maple syrup (½ cup) sunflower seeds (½ cup) cocoa powder (½ cup)

Directions: 1. Combine the entire ingredients in a medium-sized mixing bowl. 2. Make even-sized small balls from the prepared mixture and then, roll them in the additional wheat germ.  

Conclusion I really appreciate that you took the time out to read this book. My readers are important to me, and I thank you for investing the time to do so with all the other options that you had. Your feedback is important to me, so take a moment and submit your open and honest review on Amazon so that I can have an insight into my readers’ valuable opinions. Thank you for taking the time to review!

Author's Afterthoughts

I can’t find the perfect words to tell you how grateful I am that you gave this book a chance. I know it must not have been easy seeking this book out and going for it, especially since there are multitudes of materials out there with related content. You bought the book, but you didn’t stop there. You continued, took this journey with me, and read every page back to back. I have to say, you make all this worth it. I would like to know your thoughts about this book too. Your comments may also help others who are yet to download this book make a decision. What’s better than one person reading a book? Two people reading it. For my new books, http://www.graceberry.net Thank you, Grace Berry

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About the Author Grace Berry started as a book reviewer after she graduated from college with a degree in creative writing. Afterward, she worked as an editor for a local magazine. She resigned her post and opted to work as a freelance journalist, writing for newspapers and magazines, online and offline. On one of such assignments, she wrote content for a food blog – a gig she found interesting. Excited about her discovery, she delved deeper into the food world, rediscovering her concept of food. She took a break from freelancing and sought local restaurateurs and chefs out to gather everything she could about their processes and cooking methods; an encounter she documented and wrote about later. Grace figured out that she could combine her flair for writing with her newfound love for everything food, so she took a plunge and started writing about recipes and other information related to getting the best from the kitchen to the dining. Now, she has compiled some of her years of research and experiment into a single volume of work, combining storytelling with factual information. Grace hopes to do more, and maybe start a catering business or a restaurant of her own in the future. At the moment, though, recipe developer and cookbook writer will have to do.