VEGAN: VEGETARIAN: 32 Dump Dinner Recipes on a Budget (One pot, Slow Cooker, Raw Food)

VEGAN: VEGETARIAN:  32 Dump Dinner Recipes on a Budget (One pot, Slow Cooker, Raw Food)

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Learn These Delicious & Affordable Vegan Recipes So You Don’t Have To Starve Until Your Payday

** Get this book by Amazon Best Selling Author Charlotte Moyer **

Vegan cooking isn’t only insanely healthy. It’s also really inexpensive. Vegans can enjoy the benefits of eating fresh and nutritious foods without breaking the bank to satiate their hunger.

If you would like to follow a vegan diet and save some money in the process, then this book is a must-buy for you!

The “Healthy Vegan Dump Dinner Recipes On A Budget” contains 32 exceptionally delicious and easy to prepare vegan dishes.

Now you can finally satisfy your tastebuds and follow a healthier diet. And you can do it without settling for bland, boring food!

All these vegan dishes are thoughtfully selected so they can be:

  • Incredibly healthy to nourish your body and supply it with a variety of essential nutrients!
  • Totally economical so you don’t have to starve until you get the next paycheck!
  • Mouth-watering so you can enjoy eating them!

An Ideal Book That Every Cost-Conscious Vegetarian Should Read!

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Tags: Vegan, Recipes, Diet, Slow, Cooker, Cookbook, Dump Dinner, Vegetarian, Vegan Recipes, Vegan Diet, Vegan Slow Cooker

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The No-Salt, Lowest-Sodium Baking Book

The No-Salt, Lowest-Sodium Baking Book

Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant. Urged by his doctor to keep his sodium intake “under 1,500 to 2,000 milligrams a day,” Don headed for the kitchen and went to work devising recipes for delicious low-sodium dishes that added up to less than 500 milligrams daily. The results? Don’s name has been removed from the transplant list, and Don shared his recipes with the world in The No-Salt, Lowest-Sodium Cookbook.

Readers of that first book have kept in touch with Don via his Web site, and have written him letters asking for more. What they most often ask for is a book with more bread recipes, more recipes for cakes and cookies and muffins and tea breads, more of all those great baked things–in short, for the book you now hold in your hands. Don teamed up with his daughter, professional nutritionist Dr. Jeannie Gazzaniga Moloo, to fill The No-Salt, Lowest-Sodium Baking Book with recipes that are as healthy and delicious as possible. As in the previous book, they tell you just how much sodium is in each ingredient. They provide satisfactory substitutes for flavorings that patients with congestive heart failure and high blood pressure shouldn’t have. All easy to make and delicious to eat. Go for it!

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Cooking Light Gluten-Free Baking: Delectable From-Scratch Sweet and Savory Treats

Cooking Light Gluten-Free Baking: Delectable From-Scratch Sweet and Savory Treats
  • Oxmoor House

Gluten-free breads, cookies, cakes, and cupcakes are everywhere-and many of them actually taste good these days. A sigh of relief-a big sigh-comes, and then…a scream, because, oh, what’s this? Those cookies have how many calories? In his new book, Cooking Light Gluten-Free Baking, author Robert Landolphi (The Gluten-Free Chef), offers a delicious antidote. This book is for the gluten-free baker who is longing for heavenly baked items that will be enjoyable for everyone, and still provide healthy, nutritious choices without sabotaging anyone’s diet. With more than 150 from-scratch recipes (no premade mixes here) covering a range of baked goods-pancakes, cookies, muffins, biscuits, quick breads, cobblers, pizza crusts, and much more. You’ll also find a helpful getting-started section filled with advice, tips on converting traditional recipes into tasty gluten-free treats, a conversion chart for replacing cow’s-milk ingredients with lactose-free options, and hundreds of other tips to ensure success in a gluten-free kitchen.

Muffins, Waffles, Cookies, Cakes, Pies, Quick Breads, and More

Cooking Light Gluten-Free Baking is an easy how-to guide, handy for the novice as well as the well-trained gluten-free baker. It includes a glossary detailing each of the gluten-free flours, as well as a tutorial on how to convert any wheat-based recipe to a gluten-free version by blending the right flours and starches.

Due to the high incidence of lactose intolerance among individuals with gluten intolerance and celiac disease, there’s a conversion chart with suggestions for removing cow’s-milk ingredients and replacing them with nutrient-dense, calcium-filled, and reduced-fat dairy-free substitutions.

150 healthy from-scratch gluten-free recipes-no premade mixes here.

Techniques throughout share how-to information about preparing these baked goods, which often quite different than standard, gluten-containing baked goods whether in texture, how you have to handle the doughs/batters, etc.

Baking Tips offer readers insight into how to achieve the tastiest results when baking with gluten-free ingredients.

More than 200 full-color photos including finished dish shots, ingredients, and step-by-step techniques.

Lowest Price: $ 1.99
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