The VEGAN QUEEN STORY: Saving Your Microbiome
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Description
Book Introduction
The recipes in this book go beyond simple health food and emphasize the importance of our body's microbiome.
The microbiome that inhabits our gut is the front line of our immune system and a key factor in determining the health of our entire body.
Gut microbes play a vital role in helping our bodies absorb nutrients, regulate inflammation, and build a strong immune defense system.
And to maintain this healthy microbiome, we need to eat fresh, seasonal vegetables and follow recipes that anyone can easily follow.
The microbiome that inhabits our gut is the front line of our immune system and a key factor in determining the health of our entire body.
Gut microbes play a vital role in helping our bodies absorb nutrients, regulate inflammation, and build a strong immune defense system.
And to maintain this healthy microbiome, we need to eat fresh, seasonal vegetables and follow recipes that anyone can easily follow.
index
Prologue
The Importance of Cooking Utensils
Dressings and pestos for vegetable dishes
Olive Oil & Lemon Dressing 13
Cashew Spread 13
Soy milk mayonnaise 13
Cashew Mayonnaise 13
Tofu Mayonnaise 13
Aioli sauce 13
Vegan Butter 14
Basil Pesto 14
Chive Pesto 14
Spinach Pesto 14
15 salsa sauces
Chickpea Hummus 15
Vegan Ragu Sauce 15
Vegan Parmesan 15
Chapter.
1
Vegetable dishes eaten in spring
Spring Vegetable Sushi 20
Avocado paste 22
Hummus Salad 24
Chive Pesto Bracken Pasta 26
Cashew Spread Open Sandwich 28
Vegan Tomato Soup 30
Cabbage Steak 32
Lentil Balsamic Tortillas 34
Broccoli Tofu Soup 36
Eggplant Rice Bowl 38
Cobb Salad 40
Romaine Salsa Salad 42
Tofu Noodle Spinach Pesto Pasta 44
Tofu Lettuce Wraps with Almond Butter Sauce 46
Chickpea Brownies 48
Black Rice Coconut Pudding 50
Chapter.
2
Vegetable dishes eaten in summer
Tomato Marinated Buckwheat Soba 56
Buckwheat Noodle Cucumber Kimbap 58
Provençal Ratatouille 60
Hawaiian Poke 62
Soy Sauce Braised Eggplant Salsa 64
Eggplant Roll with Lemon Soy Sauce 66
Dried perilla leaves and buckwheat noodles 68
Eggplant Lasagna 70
Cucumber Protein Noodles 72
Zucchini Soup 74
Zucchini Noodles 76
Zucchini Terrine with Soft Tofu Sauce 78
Zucchini stew 80
Rice Pepper Mini Tacos 82
Cucumber Salad with Aioli Sauce 84
Melon Salad 86
Chapter.
3
Vegetable dishes eaten in autumn
Cream Sauce Veggie Steak 92
Mushroom Rib Open Sandwich 94
Sweet Potato Oatmeal Pizza 96
Quinoa Pilaf 98
100 cups of aioli sauce tortillas
Carrot Lafe and Vegan Butter 102
Carrot Pancake 104
Samgok Tofu Line 106
Braised Mushrooms 108
Mushroom Salad 110
Butternut Squash Lentil Salad 112
Pumpkin Gnocchi 114
Pumpkin Cake 116
Earl Grey Scone 118
Vegan Walnut Pie 120
Vegan Blueberry Cheesecake 122
Chapter.
4
Vegetable dishes eaten in winter
Vegan Mayonnaise Salad 128
Banana Oatmeal Bowl 130g
Steamed Tofu Cabbage Rolls 132
Yulmu Minestrone 134
Vegan Carrot Soup 136
Vegan Mushroom Soup 138
Vegan Sweet Potato Soup 140
Leek Soup 142
No Soup 144
Chinese-Style Steamed Bok Choy 146
Five-Colored Vegetable Stew 148
Vegan Brown Rice Cake Soup 150g
Potato Salad 152
Vegan Whole Wheat Cookies 154
Banana Pound Cake 156
Vegan Coconut Cream Cake 158
Thanks to 164
The Importance of Cooking Utensils
Dressings and pestos for vegetable dishes
Olive Oil & Lemon Dressing 13
Cashew Spread 13
Soy milk mayonnaise 13
Cashew Mayonnaise 13
Tofu Mayonnaise 13
Aioli sauce 13
Vegan Butter 14
Basil Pesto 14
Chive Pesto 14
Spinach Pesto 14
15 salsa sauces
Chickpea Hummus 15
Vegan Ragu Sauce 15
Vegan Parmesan 15
Chapter.
1
Vegetable dishes eaten in spring
Spring Vegetable Sushi 20
Avocado paste 22
Hummus Salad 24
Chive Pesto Bracken Pasta 26
Cashew Spread Open Sandwich 28
Vegan Tomato Soup 30
Cabbage Steak 32
Lentil Balsamic Tortillas 34
Broccoli Tofu Soup 36
Eggplant Rice Bowl 38
Cobb Salad 40
Romaine Salsa Salad 42
Tofu Noodle Spinach Pesto Pasta 44
Tofu Lettuce Wraps with Almond Butter Sauce 46
Chickpea Brownies 48
Black Rice Coconut Pudding 50
Chapter.
2
Vegetable dishes eaten in summer
Tomato Marinated Buckwheat Soba 56
Buckwheat Noodle Cucumber Kimbap 58
Provençal Ratatouille 60
Hawaiian Poke 62
Soy Sauce Braised Eggplant Salsa 64
Eggplant Roll with Lemon Soy Sauce 66
Dried perilla leaves and buckwheat noodles 68
Eggplant Lasagna 70
Cucumber Protein Noodles 72
Zucchini Soup 74
Zucchini Noodles 76
Zucchini Terrine with Soft Tofu Sauce 78
Zucchini stew 80
Rice Pepper Mini Tacos 82
Cucumber Salad with Aioli Sauce 84
Melon Salad 86
Chapter.
3
Vegetable dishes eaten in autumn
Cream Sauce Veggie Steak 92
Mushroom Rib Open Sandwich 94
Sweet Potato Oatmeal Pizza 96
Quinoa Pilaf 98
100 cups of aioli sauce tortillas
Carrot Lafe and Vegan Butter 102
Carrot Pancake 104
Samgok Tofu Line 106
Braised Mushrooms 108
Mushroom Salad 110
Butternut Squash Lentil Salad 112
Pumpkin Gnocchi 114
Pumpkin Cake 116
Earl Grey Scone 118
Vegan Walnut Pie 120
Vegan Blueberry Cheesecake 122
Chapter.
4
Vegetable dishes eaten in winter
Vegan Mayonnaise Salad 128
Banana Oatmeal Bowl 130g
Steamed Tofu Cabbage Rolls 132
Yulmu Minestrone 134
Vegan Carrot Soup 136
Vegan Mushroom Soup 138
Vegan Sweet Potato Soup 140
Leek Soup 142
No Soup 144
Chinese-Style Steamed Bok Choy 146
Five-Colored Vegetable Stew 148
Vegan Brown Rice Cake Soup 150g
Potato Salad 152
Vegan Whole Wheat Cookies 154
Banana Pound Cake 156
Vegan Coconut Cream Cake 158
Thanks to 164
GOODS SPECIFICS
- Date of issue: November 1, 2024
- Page count, weight, size: 168 pages | 152*210*20mm
- ISBN13: 9791194421009
- ISBN10: 1194421008
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