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    50 Easy Recipes Delicious Vegetarian Paleo Volume 2
    50 Easy Recipes Delicious Vegetarian Paleo Volume 2
    50 Easy Recipes Delicious Vegetarian Paleo Volume 2
    Ebook111 pages1 hour

    50 Easy Recipes Delicious Vegetarian Paleo Volume 2

    By Vegan Paleo

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    About this ebook

    Vegan Paleo loves bold, imaginative flavors from around the world, and his magically simple combinations. He has come to rely more and more on vegetables and grains in Fresh & Fast Vegetarian,he offers 50 of his favorite receips. Most can be made in half an hour or less some are meals in themselves, while others are smaller dishes that can be paired to create a quick but sumptuous dinner.

    Vegan Paleo

    He spent most of his life learning to appreciate good food, good health and good friends surrounded by great old- fashioned cooks!
    The appreciation of fresh fruits and vegetables became a part of his... quite naturally.

    LanguageEnglish
    PublisherVegan Paleo
    Release dateApr 23, 2014
    ISBN9781310073533
    50 Easy Recipes Delicious Vegetarian Paleo Volume 2
    Author

    Vegan Paleo

    Vegan Paleo loves bold, imaginative flavors from around the world, and his magically simple combinations. He has come to rely more and more on vegetables and grains in Fresh & Fast Vegetarian,he offers 50 of his favorite receips. Most can be made in half an hour or less some are meals in themselves, while others are smaller dishes that can be paired to create a quick but sumptuous dinner. Vegan Paleo He spent most of his life learning to appreciate good food, good health and good friends surrounded by great old- fashioned cooks! The appreciation of fresh fruits and vegetables became a part of his... quite naturally.

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      Book preview

      50 Easy Recipes Delicious Vegetarian Paleo Volume 2 - Vegan Paleo

      Table of Contents

      50 EASY RECIPES DELICIOUS VEGETARIAN PALEO VOLUME 2

      Moroccan Lentil Soup

      Spinach and Sun-Dried Tomato Pasta

      Portobello Mushroom Stroganoff

      Three Cheese Manicotti II

      Mama's Best Broiled Tomato Sandwich

      Old Fashioned Mac and Cheese

      Simple Spinach Lasagna

      Quinoa Black Bean Burgers

      Spicy Vegan Potato Curry

      Eggplant Parmesan I

      Baked Spaghetti Squash Lasagna Style

      Butter Bean Burgers

      Spinach Lasagna III

      No-Cream Pasta Primavera

      Baingan Bharta (Eggplant Curry)

      Quick Gnocchi

      Spinach and Leek White Bean Soup

      Insanely Easy Vegetarian Chili

      Portobello Penne Pasta Casserole

      Baked Macaroni and Cheese

      Aloo Phujia

      Marrakesh Vegetable Curry

      African Peanut Soup

      Eggplant Croquettes

      Zucchini Alfredo

      Microwave Peanut Brittle

      Ginger Veggie Stir-Fry

      Cheryl's Spinach Cheesy Pasta Casserole

      Peanut Noodles

      Curry Pumpkin Soup

      Cucumber Sandwich

      Bean Quesadillas

      Alfredo Mostaccioli

      Manicotti

      Veggie Pot Pie

      Easy Vegetable Pot Pie

      Ratatouille Bake

      Vegan Split Pea Soup I

      Sukhothai Pad Thai

      Spinach Enchiladas Verde

      Tater Tot Casserole II

      Quinoa and Black Bean Chili

      Cauliflower-Cheese Soup

      Mostaccioli with Spinach and Feta

      Penne a la Vodka II

      Vegan Bean Taco Filling

      Cajun Pasta Fresca

      Pizza Without the Red Sauce

      Lasagna Roll Ups

      Tofu and Veggies in Peanut Sauce

      50 EASY RECIPES DELICIOUS VEGETARIAN PALEO VOLUME 2

      Vegan Paleo

      Copyright 2014 by Vegan Paleo

      Smashwords Edition

      Moroccan Lentil Soup

      Thick, delicious and nutritious, especially in the winter!

      Ingredients 

      Original recipe makes 6 plus servings

       2 onions, chopped

       2 cloves garlic, minced

       1 teaspoon grated fresh ginger

       6 cups water

       1 cup red lentils

       1 (15 ounce) can garbanzo beans, drained

       1 (19 ounce) can cannellini beans

       1 (14.5 ounce) can diced tomatoes

       1/2 cup diced carrots

       1/2 cup chopped celery

       1 teaspoon garam masala

       1 1/2 teaspoons ground cardamom

       1/2 teaspoon ground cayenne pepper

       1/2 teaspoon ground cumin

       1 tablespoon olive oil

      Directions

      In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

      Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

      Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

      PREP

      20 mins

      COOK

      1 hr

      45 mins

      READY IN

      2 hrs

      5 mins

      Spinach and Sun-Dried Tomato Pasta

      I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

      Ingredients

      Original recipe makes 4 servings

       1 cup vegetable broth

       12 dehydrated sun-dried tomatoes

       1 (8 ounce) package uncooked penne pasta

       2 tablespoons pine nuts

       1 tablespoon olive oil

       1/4 teaspoon crushed red pepper flakes

       1 clove garlic, minced

       1 bunch fresh spinach, rinsed and torn into bite-size pieces

       1/4 cup grated Parmesan cheese

      Directions

      In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving

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