Vegan Bulgarian Recipes to Keep Body and Soul Healthy: Delicious Vegan Breakfast, Lunch and Dinner Recipes you Can Make in Minutes! (Vegan Diet, Vegan Cookbook, Detox and Cleanse)

Vegan Bulgarian Recipes to Keep Body and Soul Healthy: Delicious Vegan Breakfast, Lunch and Dinner Recipes you Can Make in Minutes! (Vegan Diet, Vegan Cookbook, Detox and Cleanse)

Vesela Tabakova

Language: English

Pages: 59

ISBN: B009RGYJY6

Format: PDF / Kindle (mobi) / ePub


Easy Vegan Recipes for Better Health and Natural Weight Loss

Bestselling cookbook author Vesela Tabakova presents Vegan Bulgarian Recipes to Keep Body and Soul Healthy. Healthy cooking is mostly home cooking and slow cooking. Bulgarian vegan meals are amazing. They are low cost, delicious, and diet friendly.

Vegan Bulgarian Recipes to Keep Body and Soul Healthy contains well known and loved Bulgarian vegan salads, soups, main dishes and desserts. You will learn how to prepare the famous Monastery Style Bean Soup, Lentil Soup, Stuffed Red Bell Peppers with Beans or Stuffed Grapevine Leaves, and many other mouthwatering casseroles like Leek Stew, Green Pea Stew, Rice with Leeks and Olives, Zucchinis with Rice. They are all easy to prepare, tasty and will help you increase your daily intake of vegetables, herbs and vitamins.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(eggplants) 2 red or green bell peppers 2 tomatoes 3 cloves garlic, crushed fresh parsley 1-2 tbsp red wine vinegar olive oil, as needed salt, pepper Wash and dry the vegetables. Prick the skin of the aubergines. Bake the aubergines, tomatoes and peppers in a pre-heated oven at 220°C for about 40 minutes, until the skins are pretty burnt. Take out of the oven and leave in a covered container for about 10 minutes. Peel the skins off and drain well the extra juices. De-seed the peppers. Cut

of nettles, well washed 3-4 tbsp sunflower oil 2 potatoes, diced small 1 bunch spring onions, coarsely chopped 1 ½ cup freshly boiled water 1 tsp salt Clean the young nettles, wash and cook them in slightly salted water. Drain, rinse, drain again and then chop or pass through a sieve. Sauté the chopped spring onions and potatoes in the oil until the potatoes start to color a little. Turn off the heat, add the nettles, then gradually stir in the water. Stir well, then simmer until the

simmer. Add savory and peeled garlic cloves. Let it simmer until the lentils are soft. Salt to taste. 3. Main Dishes 3.1. Green Pea Stew Serves: 5 Ingredients: 800 green peas from a can 50 ml sunflower oil 1 medium onion, finely cut 2 carrots, chopped 1 tsp paprika ½ bunch of fresh dill 4 cloves garlic salt to taste Sauté the finely chopped onion and carrots. Add the garlic, the paprika and the green peas and simmer with some warm water for 20 minutes. Season with salt and

onion, chopped 1 tbsp paprika ½ cup olive oil 1 pinch savory 800 g canned tomatoes or 4 big ripe tomatoes ½ bunch fresh parsley 1 pinch sugar Wash and drain the rice. In a large saucepan, sauté the onion in the olive oil for 4-5 minutes. Add paprika and rice stirring constantly until the rice becomes transparent. Pour 2 cups hot water ant the tomatoes. Mix well and season with salt, pepper, savory and a pinch of sugar to neutralize the acidic taste of the tomatoes. Simmer over medium

Zelevi Sarmi Serves: 8 Ingredients: 20-30 pickled cabbage leaves 1 onion, diced 2 leeks stems, chopped 300 g white rice ½ cup currants ½ cup almonds, blanched, peeled, and chopped 2 tsp paprika 1 tbsp dried mint ½ tsp black pepper ½ cup olive oil salt to taste Sauté the onion and the leeks in the oil for about 2-3 minutes. Add the paprika, the black pepper and the washed and drained rice and continue Sautéing until the rice is translucent. Remove from heat and add the currants,

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