Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2/3 cup dry white wine 2/3 cup water 6 thick slices of coarse wholemeal bread Put the fennel in a wide, lidded pan with the onions. Sprinkle over the spices and salt, then oil and finally pour over the liquids. Bring to the boil, cover and simmer for 20-30 minutes or until the fennel is cooked without being mushy. Stir once or twice during the cooking to make sure the spices get well distributed. Place on slice of bread on each warmed plate, cover it with fennel and pour over the juices. Comfits To sweeten the breath at the end of a meal it was customary to eat or suck aromatic seeds such as coriander, aniseed, fennel and carraway. These were individually and immensely laboriously coated in sugar, seed by seed. The process often continued over several days. If you have the patience to make them, melt 2 tbsp of unrefined sugar in 1 tbsp water. Keep the syrup warm enough to remain liquid without allowing it to caramelise. Dip each seed in the sugar, then remove it with tongs and allow to dry thoroughly before repeating the process, again and again and again until you have built up a thick layer of sugar all over the seed. It will certainly take you all of one day and may well be spread over several days if you want a really thick layer of sugar. Renaissance Italy Spinach ‘Fried’ with vinegar The Opera of Bartolomeo Scappi, published in 1570 was one of the most important cookery books to come out of the Renaissance. As cook to some of the grandest cardinals of his time, Scappi had ample opportunity to experiment with the new techniques of braising and casserole cooking, pastas, pastries and the serving of vegetables such as spinach as complete dishes rather than elements in a stew or soup. 3 lb fresh spinach, washed, most of the water shaken off and roughly chopped 2 tbsp olive oil Page 106
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 4 tbsp wine vinegar salt and freshly ground black pepper heat the oil in a large pan and add the spinach. Cook briskly for a few minutes, stirring well so that all of the spinach gets well coated in oil. Add the vinegar, turn the heat down, cover the pan and simmer for 7 – 10 minutes or till the spinach is quite cooked. Season to taste with salt and freshly ground black pepper and serve. 17thCentury Pasta Use any shape pasta you wish (flat noodles and macaroni shapes were being produced in the 17thcentury) Allow 3-4 oz of past per head Cook the pasta in stock, for 10 – 12 minutes or until al dente, drain slightly and top with generous sprinklings of sugar and ground cinnamon 16thCentury Venetian Frittole 1oz sultanas/raisins 2 tbsp sweet white wine 1 1/2 fresh yeast 1 tsp sugar 4 oz plain wholemeal flour 4 oz white flour generous pinch of salt grated rind of 1 lemon 1 tsp cinnamon oil for deep frying Page 107
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wash stone and chop the dates into
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Put the potatoes in a pan and just
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1 tbsp finely chopped fresh coriand
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1 green chilli finely chopped 1 clo
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salt 250g (8oz) tomatoes quartered
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1 green chilli, finely chopped juic
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1/2 tsp chilli powder or to taste 1
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cooked papaya and chana dal and ser
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2 tomatoes finely chopped 50g/2oz f
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Method Wash the rice and set aside
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1 tsp mustards seeds 10 curry leave
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Broccoli Curry 2 tbsp oil 2 tbsp se
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200ml / 7oz fresh or canned coconut
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until the liquid is reduced by half
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1 tsp ground caraway seeds 1 12oz b
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Arame Salsa 1 cup dried arame 1 cup
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middle. Pour the chile tofu mixture
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Add the salt. Continue to cook, sti
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1 cup chopped walnuts 4 slices good
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heat. Generated by ABC Amber LIT Co
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1 onion, chopped 1 tbsp olive oil 1
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Vegan Recipe Collection Over 800 Vegan Recipes

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