Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Add the squash and cook for a few minutes. Add the tomatoes and thyme, and cook for 10 minutes. Add the lentils and cook for 10 more minutes or until all the ingredients are tender. Add the chestnuts and warm through. Serve with crusty bread. Smoky Spuds and BBQ Beans 4 sweet potatoes vegetable oil for brushing the potatoes 2 cups cooked black beans (canned are OK) 3/4 cup barbecue sauce Scrub the potatoes and cut them crosswise into thin slices. Brush with oil and grill for 15 – 20 minutes, turning the potatoes over once. Meanwhile, combine the black beans and barbecue sauce in a medium saucepan. Simmer over very low heat to keep the beans warm while you’re grilling the potatoes. Top the potatoes with the hot black beans and serve. Stuffed Roasted Poblanos 6 fresh poblano peppers (or Anaheim’s – they can be found in the UK in Sainsbury’s or Tescos) 2 cloves garlic 2 cups fresh cilantro (aka coriander) lightly packed 3 tbsp fresh limejuice 1 tsp salt 1 lb firm tofu 1 cup tomato sauce or salsa Preheat the oven to broil. Wash the peppers, then roast them under the broiler, turning them until charred and blistered all over. Close the blistered peppers in a plastic or paper bag for about 15 minutes then remove the peels, membranes and seeds. Slit the peppers open down one side. Turn the oven down to 350F Chop the garlic in a food processor, add the cilantro leaves and chop. Add the limejuice. Salt and tofu and blend until creamy. Stuff each pepper with about 1/3 cup of the tofu filling. Arrange the stuffed peppers in an 11x7 inch-baking dish. Pour the tomato sauce / salsa over the peppers and bake 35 – 40 minutes. Page 176
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Szechuan Noodles 1 lb spaghettini 4 green onions, chopped 3 cloves garlic, minced 1/2 cup cold water 1 tsp veggie broth powder 1 tsp cornstarch 1/3 cup soy sauce 2 tbsp ketchup 1 tbsp vinegar 1 tbsp chili paste (chili bean paste, chili garlic paste, or hot salsa) 1 tsp unrefined sugar 1/4 cup chopped vegetarian ‘bacon’ or ‘ham’ or 2 tbsp soy bacon chips soaked in 2 tbsp boiling water 1/4 cup chopped dry-roasted peanuts 2/3 cup chopped, peeled cucumber, zucchini or celery 1 (10oz) pkg frozen chopped spinach, thawed and squeezed Cook the pasta according to the directions on the package. Heat a large, lightly oiled non-stick wok or skillet. Add and steam fry the green onions and garlic for about 2 minutes. mix the water, broth powder, cornstarch, soy sauce, ketchup, vinegar, chili paste and sugar. Add this to the pan and stir until it boils. Add the vegetarian ‘ham’, peanuts, cucumber and spinach. Stir quickly over high heat until everything is hot. Drain the pasta quickly and add to the skillet/wok. Toss quickly and serve immediately. Polenta and Tomato Stuffed Peppers 1 green, 1 red, 1 yellow and 1 orange bell pepper 1/2 tsp minced fresh garlic 1 tbsp olive oil 2 medium tomatoes diced Page 177
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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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1/2 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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1 onion, chopped 1 tbsp olive oil 1
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Vegan Recipe Collection Over 800 Vegan Recipes

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