Pressure cookers change how you cook, and it brings many incredible benefits that most people don’t actually think about. You are able to cook much quicker than on a stovetop, and it is a great energy saver on gas and electricity. Instead of using multiple kitchen appliances, you do it on in one pot. One appliance cooking brings far-reaching convenience of not having far less to clean up, plus a financial saving as you do not have to invest in several kitchen appliances. Your pressure cooker, with its many accessories takes care of everything.
With tons of great recipes containing fruit and vegetables from around the world and all kinds of culinary styles, you’re bound to find something you’ll love. So take charge of your wellbeing and make the most of your air fryer with these vegan recipes, and begin your journey to a healthier, better diet today!
Genre: COOKING / GeneralRecently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
Ingredients:
3 tbsp. vegetable oil
1 cup vegetable broth
½ head cauliflower
2 in. piece of ginger root
3 carrots
2 onions
1 cup mushrooms
1 can chickpeas, drained and rinsed
6 tbsp. tomato paste
3 tbsp. vindaloo-style curry power
16 fl. oz. coconut milk
1 lb extra-firm tofu
Prepare your vegetables by peeling and slicing the carrots, halving and slicing the onions, slicing the mushooms, and cutting the cauliflower into florets. Peel and mince the ginger root. Drain the can of chickpeas and rinse them. Cut the tofu into approximately 1 inch squares.
In a large pot on medium heat, heat up the vegetable oil. Next, add the ginger root and cook until browned. The vegetables go in next! Cook until softened, stirring frequently.
Add in the tomato paste and stir until it is of a smooth consistency. Once that is done, stir in the curry powder, coconut milk, vegetable broth, tofu, mushrooms, and chickpeas. Cover the pot and simmer the concoction for at least 15 minutes, stirring infrequently.
