Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1 tbsp fresh ginger, grated 1 1/2 tsp allspice 1/2 tsp cinnamon 1/2 tsp black pepper 1/2 tsp thyme 1/4 tsp nutmeg 1 lb tofu, frozen, thawed, excess water squeezed out and cut into 1 inch cubes 1/2 cup chopped scallions Method Combine all the ingredients together (except the scallions and tofu) in a blender. Arrange tofu cubes into one layer in a glass baking pan. Pour the blended mixture over the tofu. Lightly press sauce into the tofu with a spatula or hands. Let marinate for a few hours or overnight. Preheat oven to broil. Broil about 5 minutes, turn the tofu and broil 5 more minutes. Serve hot with chopped scallions for a garnish. Zucchini Boats 3 medium zucchini (courgettes) 1 medium onion, chopped 1 tbsp olive oil 1/2 lb tofu or vegetarian burger, crumbled 3 tbsp nutritional yeast flakes 1 tsp garlic salt 1/2 tsp oregano 1 (16oz) jar tomato sauce Method Slice the zucchini lengthwise and scoop out the pulp. Chop the pulp and set aside. In a non-stick pan, brown the onion in the olive oil. Add the tofu or crumbled burger, chopped zucchini Page 164
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html pulp, nutritional yeast, garlic salt and oregano. Pour the tomato sauce into a 9x11 inch pan, place the zucchini ‘boats’ in the sauce and fill the boats with the tofu/burger mixture. Cover with tin foil and bake for 30 minutes, remove the foil and bake 15 minutes more. Serve boats on plates and pour over some of the sauce. Nutty Zucchini Loaf 2 onions, finely chopped 4 tbsp olive oil 1 clove of garlic, crushed 1/2 tsp cumin seeds 1 tsp ground coriander 1 tsp fresh, grated ginger 2 lbs zucchini, diced 3/4 cup chopped almonds 3/4 cup chopped walnuts 3/4 cup oatmeal 1/3 cup coconut milk 1/2 cup dried flaked coconut 1 tsp salt pepper to taste Preheat the oven to 400F Gently sauté the onions in 3 tbsp of the olive oil. Add the garlic, cumin, coriander and ginger and cook for 30 seconds, stirring well. In a separate pan, cook the zucchini in the remaining oil until just brown. Combine the onion mixture, zucchini and remaining ingredients. Press the mixture into an oiled ovenproof dish and bake for 30 minutes. Serve with a large salad of mixed greens. Quick Stroganoff Page 165
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Biker Beerittos 2 tbsp olive oil 2
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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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