VEGETARIAN CUISINE for EVERY DAY: 35 simple recipes a healthy life

Vegetarianism is not a diet or a restriction. It is a way of looking at food with respect - for yourself, for the planet, for taste. This book was born from a simple desire: to show that plant-based food can be satisfying, bright, affordable and incredibly delicious. Without complex ingredients, without hours in the kitchen. Three principles of this book: 1. Simplicity. You can find 80% of the ingredients in the nearest store. The rest - in a health food store or online. 2. Balance. Each recipe is thought out to provide protein, fiber, healthy fats. 3. Satisfaction. Food should be pleasing. That's why there are many spices, textures, colors. How to use the book: start with breakfasts, then move on to soups and main dishes. Don't be afraid to replace ingredients - vegetarian cuisine loves improvisation. And at the end of the book, cheat sheets are waiting for you: basic products, egg and milk replacements, a seasonal calendar. Cook with love. Bon appetit! ContentA few words about vegetarianism Chapter 1. BREAKFASTS THAT CHARGE - Oatmeal with baked apple and cinnamon- Avocado and cherry tomato toast- Cheesecakes with coconut yogurt- Smoothie bowl "Green detox"- Scrambled eggs with tofu and turmeric- Oatmeal pancakes with blueberries- Chia pudding with mango Chapter 2. SOUPS - WARMTH IN EVERY SPOON - Cream of pumpkin and ginger soup- Tomato soup with lentils- Mushroom soup with barley- Minestrone soup with seasonal vegetables- Kefir and beetroot salad- Vegetarian borscht with beans- Broccoli and spinach puree soup Chapter 3. MAIN DISHES - HEATY AND TASTY - Pasta with pesto sauce and zucchini- Potato pancakes with mushroom gravy- Quinoa with vegetables and chickpeas- Stuffed peppers with rice and vegetables- Stew with sweet potato and spinach- Lasagna with eggplant and spinach- Black bean burgers- Rice wok with tofu and vegetables in teriyaki sauce- Baked potatoes with rosemary and porcini mushrooms Chapter 4. SALADS AND APPETIZERS - Greek salad with quinoa- Warm salad with baked beets and feta- Hummus with baked peppers- Lavash rolls with vegetables and cheese- Caprese with mango and arugula- Salad with arugula, pear and gorgonzola- Bruschetta with olive tapenade and sun-dried tomatoes Chapter 5. DESSERTS AND DRINKS - Chocolate mousse with avocado- Baked apples with nuts and honey- Turmeric Latte (Golden Milk)- No-bake cheesecake with berry kugli- Tropical Morning Smoothie with Pineapple and Coconut Supplements: basic products, substitutions, seasonal calendar