Budget-Friendly Plant Based Diet Cookbook: 3 Whole-Food Meals a Day for Just $7

Description

Learn how to eat well on a plant-based diet for $50/week! Eating healthy on a budget can be a challenge. Doing so on a whole-food, plant-based diet can seem almost impossible. The Budget-Friendly Plant-Based Diet Cookbook proves it’s both achievable and tasty to eat vegan on a budget. Discover more than 75 healthy, inexpensive plant-based recipes that will keep your taste buds jumping, your belly full, and your grocery bill in check. Explore new favorites: Sweet Potato Breakfast Hash, Ratatouille Pasta, Peanut Butter Energy Bites, and many more! This plant-based cookbook offers tips for frugal food shopping, clever ways to stretch your dollars, and strategies for longer-lasting leftovers. Plant-based basics—New to a plant-based diet? Find plant-based cooking methods and kitchen tips that spice up meal time while avoiding oil, salt, and sugar. Meal planning—Try the three-week meal plan for a whole-food, plant-based diet that only costs $50 per week! Follow along or use it as a template to create your own plant-based meal plan. Price tagged—Each recipe includes nutritional information and the approximate price per serving to help you to stick to your budget. Save money and eat healthy with The Budget-Friendly Plant-Based Diet Cookbook. Introduction Chapter One: The Frugal Plant-Eater Chapter Two: 3 Weeks, $50/Week Chapter Three: Breakfast and Smoothies Easy Banana-Berry Smoothie Sweet Potato and Chocolate Smoothie Oat and Banana Pancakes Easy Berry Overnight Oatmeal Cinnamon and Fruit Baked Oatmeal Flax and Berry Breakfast Muffins Tofu and Potato Muffins Cinnamon-Raisin Spelt Bread Sweet Potato Breakfast Hash Potato and Lentil Breakfast Gravy Chapter Four: Salads and Handhelds Leafy Green Salad with Tahini Ranch Lemony-Dill and White Bean Salad Cucumber and Tomato Salad Creamy Chickpea and Fruit Salad Cabbage Slaw with Peanut Sauce Taco Pasta Salad Smoky Kale and Pinto Bean Salad Sweet Potato, Black Bean, and Mustard Collard Wraps Smoky Carrot Dogs Roasted Vegetable and Bean Tacos Roasted Vegetable Sandwich Barbecue-Balsamic Tempeh Sandwich Portobello Mushroom Burger Tofu BLAT Sandwich Chapter Five: Soups and Stews French Onion Soup Potato Leek Soup Simple Chickpea Noodle Soup Roasted Red Pepper and Tomato Soup Peanut Vegetable Soup Smoky Bean Cassoulet Quinoa and Black Bean Taco Soup Sweet Potato and Lentil Soup Cauliflower Stew with Tomatoes and Greens Pasta e Fagioli Eggplant and Chickpea Stew Spicy Spanish-Inspired Red Bean Soup Chapter Six: Mains Chickpea Shawarma Quinoa Bowl Rainbow Vegetable “Sushi” Bowl Black Bean Burrito Bowl Sweet and Sour Tofu Mushroom-Pepper “Steak” Ginger, Cashew, and Broccoli Stir-Fry Creamy Basil Tuscan-Inspired Cauliflower Pinto-Quinoa Balls Potato and Vegetable Croquettes Ratatouille Pasta Lentil Goulash Mashed Potatoes and Gravy Balsamic Roasted Polenta and Vegetables Jambalaya Chapter Seven: Sides and Snacks Creamy Roasted Vegetable Dip Smoky Black Bean Dip Tuscan-Inspired White Bean Dip Savory Granola Potato and Herb Crackers Creamy Herb Pasta Vegetable Rice Pilaf Potatoes Bravas Seasonal Vegetable Bake Mustard Vinaigrette Potato Salad Chapter Eight: Desserts Peanut Butter Energy Bites Moroccan-Inspired Fruit Tray Banana Pudding Tahini “Snickerdoodles” Peach Pie Chocolate Cake Peanut Butter Hummus Vanilla “Soft Serve” with Blueberry Compote Chapter Nine: Homemade Staples Taco Seasoning Mix Salt-Free Garlic-Herb Blend Oat Flour Balsamic-Tahini Sauce Homemade Oat Milk Mushroom Umami Sauce Chunky Homemade Salsa Smoky Baked Tofu Homemade Black Beans Spiced Brown Rice Simple Baked Potatoes Measurement Conversions Resources Acknowledgments About the Author