Author
INTRODUCTION
On a winter, precisely on Monday 9th December 2013, I and my wife, Daniela enrolled as students at the Gentle World Vegan Intentional Community in Hawaii for further inspirations and lessons toward vegan living, making sure we ate just the variety of fruits and vegetables. We became more creative with our cooking, trying new things which one could not have imagined. Think of any food, already we have another vegan-related version.
Prior to that time, we had never thought of going vegan. We choose never to go vegan
were the words I whispered into Daniela's ears at my cousin's (Mike’s) birthday party in Texas about eight months earlier when different varieties were displayed in the categories of beef, poultries, pork and vegans.
But deep inside of me, I knew someday, I was going to have a change of diet and that would be just vegan simply because of some unique observations from vegans; smooth skins, body smartness in terms of weight and lots more.
We created enough time for frequent research into vegan cooking, as we practiced daily, we became professionals. Daniela got interested and took over the cooking. The journey of veganism had just begun; you could always inhale flavors of nourishing vegan meals from our kitchen. In two months after we had made a transition to vegan recipes, Mike came to inquire about our secret, and we disclosed all and had always shown interest in our books.
It would always be my pleasure to take you through the journey of preparing easy and delicious vegan recipes. In this book (We Choose Never to Go Vegan!) - you will come across recipes that would not only save you time but also make your cooking very easy and convenient for your daily events.
Here, your understanding of what is meant by Vegan and Ketogenic Recipes
matters. And honestly, to maintain a good balance between time and right eating has not always been an easy task.
A lot of very busy people always love to go for healthy meals that require much time and attention but cannot create the time to prepare such because of their busy activities, they often go for take-outs and costly meals that are harmful and often wrong family option, of course, most symptoms you often encounter from unhealthy meals could be development of acne, restlessness, bloating and other sorts of meals that could contribute to health hazards. In this book, much emphasis is laid on vegan with natural ingredients that require lesser preparation times, yours is just to read carefully and follow the instructions as directed.
After a few days of using this book, your family and loved ones will have chosen some recipes as their favorites.
The Ingredients are available at reasonable costs and can be found in the nearest stores.
WHERE SHOULD I START FROM?
If you are considering a transition to becoming vegan, you will have to take baby steps. First, remove the animal from your diet one at a time. You can substitute what you eat most of the time with a vegan. You do not have to achieve this at once.
It is a gradual process. For instance, you can replace almond milk with whole milk. Most times if you eat plant-based food before anything else, then the healthy option is already your taste.
You will have to see it as an evolution, so you would not want to be too anxious, don't get caught up with rules; relax, learn the cooking in line with the ingredients and the instructions. Vegan is an evolving process of conscious eating, with time you will lose your taste for animal-based foods. It does not just happen overnight!
Be very private by not revealing what you are doing, focus on yourself, your environments, and food addictions. Avoid questions from others. Stock your kitchen with rich sources of proteins - beans, quinoa, hemp seeds and tofu, which are also known as staples. Include them with asparagus, broccoli, and cauliflower. And remember to always focus on vegetables and fruits.
You get more comfortable going vegan if you make use of the recommended vegan ingredients instead of shying away from them, and if there is a method you will like to try, please do. Don't be afraid of making mistakes, and even if you do, you will get more perfect and acquire new skills in your cooking.
Congratulations once again! Enjoy!
26 VEGAN KETOGENIC SIDES, SNACKS AND APPETISER RECIPES
Breadsticks
These breadsticks taste crispy! Combine with low-carb tortilla dough! Yummy!
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 5
Ingredients:
Keto tortilla dough, 1 recipe
6 2/3 tablespoons almond flour
1/4 pound flaxseed, ground
2 tablespoons coconut flour
4 teaspoons whole psyllium husks
1/2 ounce chia seeds, ground
1 teaspoon salt
1 cup water
Topping:
2 egg yolks, large
2/5 cup mixed seeds
1/4 ounce salt
Directions:
1. While dough rest in the refrigerator for up to 20 minutes preheat the oven to about 350 deg. F.
2. Divide dough into quarters, divide each into 5 pieces, dip your fingers in a bowl of water, and then roll and press dough in order to form 10-inch long breadsticks.
3. Line up a baking sheet with a parchment paper, place dough on the baking sheet, brush with the egg yolks, sprinkle with the chia seeds, and salt.
4. Add to oven, bake 15 to 20 minutes or until crispy and browned.
Spicy Marinara Sauce with Tomato Puree
Enjoy this recipe with guests. Tastes delicious
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 5
Ingredients:
5 1/3 ounces chopped cherry tomatoes, washed, drained
1 medium fresh basil, washed, drained
2 garlic cloves
1/5 cup shallot or small white onion, diced
1/2 medium unsweetened
