Eating Clean Vegetarian Cookbook: 85 Easy, Plant-Based Recipes to Help You Feel Your Best 9781648765001, 9781647395889

Table of contents :
Title Page
Copyright Page
Dedication
Contents
Introduction
Chapter 1: Welcome to Eating Clean and Vegetarian
Chapter 2: Your 7-Day Vegetarian Eating-Clean Jump-Start
Chapter 3: Smoothies and Breakfasts
Pineapple-Coconut Smoothies
Wild Blueberry and Cauliflower Smoothies
Matcha Green Tea Smoothies
Almond Butter and Strawberry Smoothie Bowls
Chocolate and Peanut Butter Smoothie Bowls
Berry Chia Overnight Oats
Baked Cherry Oatmeal
Pumpkin Seed and Cranberry Oatmeal Cookies
Apple-Cinnamon Skillet Pancake
Egg-in-a-Hole Avocado Toast
Blueberry and Banana French Toast Bake
Spinach and Potato Frittata
Mushroom Breakfast Quesadillas
Broccoli and Tomato Crustless Quiche
Chapter 4: Snacks and Sides
Balsamic Strawberries with Mint
Berry Guacamole
Vegan Creamy Street Corn Dip
Smoky Roasted Carrot Dip
Sweet Potato Cakes
Grilled Eggplant with Lemon-Cumin Yogurt Sauce
Maple Brussels Sprouts and Butternut Squash
Roasted Cauliflower with Garlic and White Bean Sauce
Garlic-Balsamic Sautéed Mushrooms
Roasted Broccoli with Chipotle Tahini Dressing
Delicata Squash with Green Tahini Sauce
Zucchini Bread with Walnuts
Chapter 5: Salads, Soups, and Bowls
Watermelon and Tomato Salad
Avocado and Citrus Salad
Poached Pear and Arugula Salad with Pecans
Kale Salad with Green Tahini Dressing
Chopped Raw Salad
Chickpea “No Tuna” Salad
Bulgur and Lentil Salad
Pasta e Fagioli Soup
Lentil-Barley Soup
Split Pea and Carrot Soup
Mango-Ginger Rice Bowls
Beet Poke Bowls
Spicy Tofu Peanut Bowls
Root Vegetable Farro Bowls with Green Tahini Sauce
Smoky Three-Bean Chili
Farro Mushroom Chili
Chapter 6: Hearty Entrées
Tofu Nuggets with Maple-Mustard Dipping Sauce
Skillet Pizza with Pumpkin Seed Pesto
Sweet Potato and Chickpea Curry with Spinach
Baked Penne with Eggplant Ragù
Chipotle Cauliflower-Pistachio Tacos
Black Bean Falafel with Chipotle Tahini Dressing
Garden Black Bean Burgers
Broccoli and Chickpea Stir-Fry with Cashews
Pinto Bean and Vegetable Enchiladas
Mushroom and Asparagus Risotto
Creamy Mashed Potatoes with Lentils and Mushrooms
Baked Spaghetti Squash with Eggplant “Meatballs”
Butternut Squash Lasagna
Black Bean Fajita Skillet with Cashew Queso
Veggie Mac and Cheese
Grilled Vegetable and Portobello Skewers
Chapter 7: Desserts
Toasted Quinoa Energy Bites
Almond Cherry Bites
Chickpea Cookie Dough
Chai Chia Pudding with Raspberries and Walnuts
Nut and Fruit Dark Chocolate Bark
Strawberry Oat Squares
Oat Fig Squares
Apple-Pear-Walnut Crumble
Chocolate Chip Skillet Cookie
Peanut Butter Oatmeal Cookies
Raspberry Vegan Cheesecake Cups
Chocolate Avocado Brownies
Carrot Cake Muffins
Maine Potato-Blueberry Doughnuts with Lemon Glaze
Chapter 8: Staples, Sauces, and Dressings
Vegetable Marinade
Cashew Cream
Cashew Queso
Pumpkin Seed Pesto
Roasted Garlic and White Bean Spread
Lemon-Cumin Yogurt Sauce
Roasted Red Pepper and Walnut Sauce
Green Tahini Sauce
Maple-Mustard Dipping Sauce
Avocado Crema
Honey Balsamic Dressing
Carrot-Ginger Dressing
Chipotle Tahini Dressing
Measurement Conversions
Resources
References
Acknowledgments
About the Author