Vegan Diet: 25 Vegan Recipes For Vegan Life (Includes Vegan Desserts) by Eddie White

25 Vegan Recipes For Vegan Life (Includes Vegan Desserts)

Vegan diet: 25 vegan recipes for vegan life (includes vegan desserts)


Vegan and ketogenic diets make for a surprisingly good pairing. It may not seem like it first, if you look at their contrasting carb and fat intake requirements. But by following the core principles of each, you get a program that’s much healthier and more effective.Specifically, the vegan keto program combines the no-animal-derived-food-products rule of the vegan diet and the low-carb-high-fat foundation of a ketogenic diet.

With endless options for every meal of the day, this approachable yet decadent collection of recipes is your ultimate guide for whipping up hearty, plant-based meals. Whether you’re a lifelong vegan or a carnivore looking to cut down on your meat intake, each recipe is sure to please your palate and satiate your appetite.

This is why having this guide on hand can make a huge difference. The breakfast, lunch and dinner recipes compiled here are not only appetizing and satisfying. You can also easily whip up the dishes at home using simple ingredients.

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Genre: COOKING / General

Secondary Genre: HEALTH & FITNESS / General

Language: English

Keywords: Vegan Diet, vegetarian diet, vegan recipes, detox, weight loss, ketogenic diet, low carb recipes

Word Count: 8899

Sales info:

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Sample text:

Heat beforehand an oven to two hundred degrees F (ninety-five degrees C). Row two baking sheets with parchment paper.
Bring together Aquafina and rose water in a bowl. Also, add lemon juice and cream of tartar to the bowl.
Blend with an electric blender for about half hour it until turns creamy.
Then, simultaneously increase speed to high and blend.
Followed by adding confectionery sugar, until meringue reaches a stiff point for about ten minutes.
Scoop the meringue into a piping bag adjusted with a round tip.
Hereafter, replace small deposits of meringue onto prepared baking sheets.
Finally, bake in the preheated oven for about two hours, rotating sheets halfway through, until meringues are dry and hard.
At last, turn off oven and keep meringues inside until cool.

One cup aquafaba (chickpea water)
One teaspoon rose water
A quarter teaspoon lemon juice, or more to taste
A quarter teaspoon cream of tartar
One cup confectioners' sugar
Add all ingredients to list

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