Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 150g(6oz) black eye peas 1 medium onion chopped 250ml(10floz) vegetable stock 1 bay leaf 1 tbsp chopped fresh coriander (cilantro) 3 tbsp vegetable ghee or oil 50ml (2fl oz) coconut cream 550ml (20fl oz) boiling water sprig of thyme 1 green hot pepper (optional) salt and pepper to taste Cover the peas with cold water; leave them to soak overnight, then rinse well (or use canned black eye peas-see below). Sauté onion and peas together in a saucepan for 5 minutes, then add the washed rice and stir for a minute. Add the vegetable stock, boiling water and all the remaining ingredients except for the coconut cream. Cover and simmer for 10 minutes. Remove the bay leaf and the whole hot pepper then add the coconut cream. Season with salt and pepper to taste. If all the liquid has dried out add a little more warm water to the rice. Continue to simmer until the rice is cooked (about 20-30 minutes), then fluff with a fork. If you are using canned peas, drain the liquid from the can and add the peas to the rice when its almost cooked. Speedy Sweet Potato Pie 75g (3oz) margarine 2-3 lbs sweet potatoes 60 ml (2 1/2 oz) pineapple juice 5 pineapple slices 5 whole or 10 half glace cherries 1 tbsp lemon juice 2 tbsp soymilk Page 136
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1/2 tsp salt Peel the sweet potatoes, cut them into chunks and leave them to stand in a bowl of water with the lemon juice added for 5-10 minutes (the lemon juice prevents them becoming discoloured). Steam or boil the potatoes until they are cooked but not soft. Meanwhile preheat the oven to 200C (400F). When the potatoes are cooked, transfer them to a large bowl and mash them with the margarine and the pineapple juice until fluffy. Transfer the creamed potatoes to a greased oven-proof dish, level the top, then garnish with the pineapple rings and one whole or two half glace cherries in each pineapple ring. Bake on the top shelf for 10 minutes. Serve hot. Caribbean Yellow and Green Split Pea Rice 300g (12oz) long grain rice salt and pepper to taste 100g (4oz) yellow split peas 100g (4oz) green split peas 1/2 a red pepper, diced 1/2 a green pepper, diced 3 cardamom pods 2 cloves garlic, chopped pinch of saffron 1 vegetable stock cube 30oz (1 1/2 pints vegetable stock) 1 medium chopped onion fresh coriander leaves for garnish 2 tbsp margarine Sauté the chopped onion and garlic in a large saucepan for about 3 minutes. Add the rice, peppers and split peas and continue to sauté for a few minutes more. Pour in the stock and add the cardamom pods, a pinch of saffron for colour, salt and pepper to taste. Cook on medium for 15-20 minutes. Remove the cardamom pods and stir the rice with a fork to evenly distribute the peas. The rice should be moist and fluffy. Page 137
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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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