Vegan Recipe Collection Over 800 Vegan Recipes

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thawed spinach and garbanzo liquid and water to sauté pan, stir well and simmer for 10 minutes.
Add the bell pepper and coconut milk to the sauté pan and stir well. Reduce heat to low and simmer,
covered, for 30 minutes. Serve piping hot with rice.
Joe Allen’s Polka Pepper Pasta
1/2 cup margarine
3 fresh red jalapeno peppers, stemmed and thinly sliced
7 garlic cloves
2 large sweet onions, quartered and cut into thick slices
1 medium head cabbage, quartered, cored and cut into thick slices
salt and pepper to taste
1 lb thin noodles
Fill a large pot with water and bring to a boil to cook the noodles. Melt the margarine in a very large
sauté pan over medium heat. Add the jalapeno peppers, garlic and onions. Add the cabbage until the pan
is full. You may not be able to fit all the cabbage in the pan at first, but you can add more as it cooks
down. Sauté, stirring often, for 15 to 20 minutes or until all the cabbage is tender and transparent. Season
with salt and black pepper to taste.
Cook noodles al dente, according to package instructions. Drain well and transfer to a large serving
bowl. Add the cabbage and mix well. Serve piping hot.
Loco Lo Mien
1 ancho pepper, stemmed, seeded and torn into small pieces
1 dried New Mexico pepper, stemmed, seeded and torn into pieces
1/2 cup boiling water
2 inch length fresh ginger, peeled and julienned
1 broccoli stalk
1/4 cup extra virgin olive oil
1 lb extra firm bean curd, drained and cut into 1/2 inch cubes
2 carrots, peeled and cut into 1/4 inch slices
6 scallions
1 (8oz) can sliced water chestnuts, drained
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