Then Vegan for a Week is the right cookbook for you! Vegan for a Week is a mini cookbook with 15 sensational lunch or dinner recipes that are delicious and simple to make so you can enjoy going vegan for a week (or longer!). You can prepare most of these healthy meals in 40 minutes or less.
Travel the world with these recipes from Tuscan Tomato Tofu Stew and Provence Countryside Salad to Pangkor Curry Noodle Soup and Southwest Red Quinoa Salad. The easy-to-follow recipes will fill your week with wonderful tasty meals. Colorful photos of each meal are provided.
The recipes include soothing soups, refreshing salads, and delicious stews which you can easily prepare from one weekly trip to your local grocery store. The goal is to make practical and easy vegan comfort food using wonderful seasonings and fresh vegetables with the following benefits:
-Common every day ingredients from a grocery store
-Simple, uncomplicated preparation steps
-Ready to serve in 40 minutes or less for most meals
-Ingredients you can use in multiple recipes for economic use of what’s in your kitchen
-Enough variety to get you through the week
Each recipe is a foundation into which as many vegetables can be added as desired depending on your taste and creativity. You can eventually create your own vegan comfort food using my recipes as a starting point.
In addition, my book discusses how to stock and prepare a vegan kitchen, offers meal pairings, and provides recipe nutrition information along with articles about the vegan lifestyle, healthy eating tips, and a vegan travel experience.
With Vegan for a Week you’ll delight your palate and eat healthier!
For Your Information:
-Vegan meals contain no meat, poultry, fish, seafood, eggs or dairy products or any derivatives of these ingredients. They are cholesterol free.
-Allergy Information: Some recipes use soybean based ingredients such as tofu and soy sauce. Some of the recipes can still be enjoyed by omitting the soy ingredients.