Vegan Recipe Collection Over 800 Vegan Recipes

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olive oil
2/3 cup vegetable stock
salt and pepper
4 oz cracked wheat
1/2 cup white wine
1 cup boiling water
2 oz pine nuts
2 oz raisins
Cook the finely sliced onion gently in some olive oil until it is transparent. Add the cabbage, mix the
onion well in then add the stock and a little seasoning. Cover the pan and simmer gently for
approximately 15 minutes or till the cabbage is cooked but still slightly crunchy. Turn the cabbage into an
ovenproof dish. While the cabbage is cooking, put the cracked wheat into a bowl and pour on the boiling
water followed by the wine. When the wheat has swelled and absorbed all the liquid, stir in the pine nuts
and the raisins. Spread the mixture over the cabbage in the dish. Cook in a moderate oven 180C/350F
for 20 minutes and serve at once.
Medieval Europe
‘Fenkel in Soppes’ or Braised Fennel with Ginger
The original of this recipe comes from the Forme of Cury, the collection of 196 ‘reciepts’ copied by
Richard II’s scribes at his cooks directions. To follow the original recipe exactly, the fennel should be
served on ‘soppes’ or thick sliced of coarse bread with the juices poured over the top.
1 1/2 lbs trimmed, fresh fennel root, cleaned and cut into matchsticks
8oz onions, thinly sliced
1 heaped tsp ground ginger
1 level tsp powdered saffron
1/2 tsp salt
2 tbsp olive oil
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