(as of Nov 14,2020 19:07:42 UTC – Details)
Transition to a plant based diet the easy way with recipes and essential info for beginners
Choosing a plant based diet is one of the best decisions you can make for your health, your wallet, and the environment. Whether your doctor encouraged you to give up animal products or you’re simply exploring a new lifestyle, The Plant-Based Diet for Beginners is filled with tasty recipes that make it easy for you to adopt a whole-food diet free from meat, dairy, and eggs.
Dishes like Walnut Crunch Banana Bread, Savory Sweet Potato Casserole, and Oat Crunch Apple Crisp come with detailed instructions and use simple, everyday ingredients you can easily find at your local grocer. You’ll find nutritional information for each recipe, a guide to eating a plant based diet even when you don’t want to cook, and much more.
This plant based diet book includes:
- The plant based advantage―Learn the myriad benefits of eating a plant based diet, including how it helps improve your overall health, the planet, and animal welfare.
- Beginner’s resources―Discover helpful info for those new to a plant based diet―from a guide to cooking basics like grains and beans, to convenient shopping lists, a sample menu, and more.
- Plant based essentials―Get helpful guidance for stocking your kitchen with must-have ingredients and equipment, and find recipes for refrigerator staples like parmesan “cheese” and ranch dressing.
Improve your health and well-being with the power of a plant based diet―this guide and cookbook will show you how.
From the Publisher
Try one of many delicious dishes inside:
Southwest Stuffed Peppers
Preheat the oven to 375°F.
Cut the tops off the bell peppers, and remove any seeds or fibers that remain inside the core or inside the tops of the peppers.
In a large bowl, mix together the rice, beans, corn, broth, tomato paste, chili powder, and cumin until the tomato paste and spices have been thoroughly incorporated.
Spoon one-quarter of the rice mixture into each pepper. Set the peppers upright on a baking dish, and place the tops back onto the peppers.
Bake for 1 hour, or until the peppers are easily pierced with a fork, and serve.
4 bell peppers
3 cups cooked brown rice (see page 20)
1 cup cooked black beans (see page 22)
1 cup corn (fresh or frozen)
1 cup vegetable broth
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin