Vegan Recipe Collection Over 800 Vegan Recipes

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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.
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