Introduction

 

In this book, the first in the ‘Veggie Goddess Vegan Cookbook Series’, all the recipes are 100% vegan.  That means no animal products, and no animal by-products.  All of these recipes are free of any meat, poultry, fish, seafood, eggs, milk, butter, and honey. 

 

This expansive vegan recipe cookbook is filled with dishes that include nutritious beans, grains, non-dairy and non-meat substitutes, and of course, lots of veggies.  For those who are already vegetarian, and, are looking to transition into the full vegan lifestyle, this cookbook will ease your transition and show you just how easy it is to cook delicious vegan dishes from scratch.

 

A vegan lifestyle not only supports your health and well-being, it also supports the health and well-being of animals.  Animals who would otherwise be raised in abusive conditions, and slaughtered in inhumane ways.  When you consume animals and animal by-products, you are supporting these horrific animal abuse practices, that the commercial farming and commercial food industry would just assume you be oblivious to.  Fortunately, through the brave efforts of groups such as PETA and NOAH, as well as independent film makers and journalists, these dark, deceptive animal abuse practices are regularly being brought to the public’s awareness.  I truly believe that this is a large contributing factor, in the growing number of people who are turning away from a diet rich in animals and animal by-products, and adopting a much healthier, plant-based diet.

 

What are some of the health benefits of a vegan diet?  You’ll almost effortlessly be consuming your daily requirement of nutrients, including vitamins, minerals and amino acids.  And, unlike synthetic, lab-made vitamins, your body is able to fully absorb and assimilate the vitamins, and other nutrients you consume through a vegan diet.  You’ll also be drastically reducing your saturated fat consumption, while at the same time, significantly increasing your intake of healthy, dietary fiber. 

 

The carbohydrates that you take in on a vegan diet will be of the healthy kind, and not the processed, trans-fat versions.  And, let’s not forget all those amazing antioxidants that are brimming in Mother Nature’s wonderful selection of produce.  As for the argument that most meat-eaters will give you, regarding vegetarians not getting enough protein, nothing could be further from the truth.  Vegans get ample amounts of healthy protein from beans, legumes, soy products, nuts, seeds, vegetables, quinoa and other grains.  It is literally almost impossible, to not get enough protein on a vegan diet, so rest assured, you won’t be shriveling away.  In fact, the only thing that will be shriveling away is unwanted fat, cellulite, stored toxins, and, those unwanted physical and emotional health disorders, that are often a result of an animal-based diet.

 

I thank you for making the decision to purchase my vegan cookbook, and it is my desire to offer you high quality, kitchen-tested vegan recipes that are healthy, tasty and easy to prepare.  If you find benefit and value from this cookbook, and would like to help spread the veggie love to others, I would be grateful for your genuinely expressed review, so that others may also benefit.

 

Bon Veggie Appetit!

 

Gina ‘The Veggie Goddess’ Matthews

 

Chapter 1 – Vegan Appetizer Recipes

 

Finger food is fun food, and these vegan appetizer recipes are sure to bring lots of fun and flavor to any party or gathering.  And, don’t forget to check out the dips, dressings and sauces section, so you can pair some of these vegan appetizers, with some delicious vegan dipping sauces.

 

Baked Onion Rings

(preheat oven to 450 degrees and very lightly grease a baking sheet)

 

Ingredients:

2 medium onions, sliced into ½’ inch rings (sweet or red onions taste best)

1 cup flour (all-purpose)

¾ teaspoon sea salt (divided)

¾ cup water

1 cup Panko brand breadcrumbs (you may substitute with another breadcrumb if desired)

1 tablespoon olive oil

 

In a mixing bowl, whisk together the flour and ½ teaspoon of the salt.  Pour in the water, adding more if necessary, and stir until mixture forms a pancake batter-like consistency.  In a separate mixing bowl, combine together the breadcrumbs, olive oil and remaining salt.  Line up your bowl with the wet batter, followed by your bowl with the dry ingredients, followed by your prepared baking sheet.  Drudge each sliced onion ring first through the batter, followed by the dry mixture.  Shake off any excess, and place in a single layer onto your baking sheet. 

 

Slide the baking sheet with the battered onion rings into the freezer, and let set for 20 minutes.  This helps the batter adhere to the onion rings during cooking.  After 20 minutes in the freezer, bake onion rings in the oven for 15-20 minutes, flipping once during cooking for even heating.

 

If you prefer a spicier onion ring, you can always add some cayenne, chili powder or Cajun spices to your flour mixture, to kick things up a notch.