Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Grease 4-6 ramekins or small bowls and fill them with the peas and rice. Turn the moulded rice out onto plates or a serving dish and garnish with coriander leaves. Serve hot. Jamaican Pumpkin Pancakes 175g (6oz) plain flour 1/2 tsp salt 1/2 tsp baking powder 125ml (4 oz) water 125ml (4oz) soy milk 100g (4oz) grated pumpkin pinch of grated nutmeg or ground mace cooking oil for frying Whisk together the flour, baking powder, salt, water and soy milk to make a pancake batter, then set aside in the fridge for 10 minutes. Meanwhile, peel and grate the pumpkin coarsely and stir in the ground mace or nutmeg. When the pancake batter is ready, mix in the grated pumpkin. Fry each pancake in 1 dessertspoon of oil in a medium frying pan. Serve sprinkled with lemon juice and sugar. Avocado with Raspberry Vinegar 125g (4oz) fresh or frozen raspberries 75ml (3 oz) white wine vinegar 45ml (2oz) olive oil 75ml (3oz) polyunsaturated oil 2 firm ripe avocados 1 small radicchio lettuce Place half the raspberries in a bowl. Heat the vinegar until in a saucepan until it starts to bubble, then pour it over the raspberries and leave to steep for 50 minutes. Page 138
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Strain the raspberries, pressing the fruit gently to extract all the juices but not the pulp. Whisk the strained raspberry vinegar together with the oils and seasonings. Set aside. Carefully half each avocado and twist out the stone. Peel away the skin and slice the flesh straight into the dressing. Stir gently until the avocados are completely covered in the dressing. Cover tightly and chill in the fridge for about 2 hours. Meanwhile, separate the radicchio leaves, rinse and drain them, then dry them on kitchen paper. Store in the fridge in a polythene bag. To serve, place a few radicchio leaves on individual plates. Spoon on the avocado mixture and garnish with the remaining raspberries. Chilli <strong>Recipe</strong>s Hot Peanut Sauce Excellent over baked tofu, or steamed vegetables or even a baked potato 1 cup crunchy peanut butter 4 tbsp peanut oil juice of 3 limes or 2 lemons 2 fresh chilli peppers (preferably Thai) chopped 1 tsp tomato puree Method Place all ingredients a bowl and mix thoroughly. Chilli Noodles 4 tbsp olive or peanut oil 3 fresh red chilli peppers (preferably Jalapeno), chopped and seeded 4 leeks (white part only) chopped 1 green and 2 red sweet peppers sliced in long thin strips 4 garlic cloves chopped ½ cup peanuts or macadamia nuts chopped Page 139
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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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1/2 tsp dried rosemary 1/2 tsp drie
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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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