Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
1 tsp salt
1/2 tsp pepper
1 (1lb) pkg cooked polenta
paprika
Preheat the oven to 375F. Cut the tops off the peppers and scoop out the insides. Place on a cookie
sheet.
Sauté the garlic in the olive oil over medium heat. add the tomatoes, salt and pepper. Heat briefly and
stir into the polenta.
Fill the peppers with polenta mixture and sprinkle with paprika. Cook for 30 – 40 minutes.
Peanut Better Bars
1 cup light corn syrup (or golden syrup)
1 cup unrefined sugar
1 1/2 cups peanut butter
6 cups corn flakes
1 (8oz or more…!) bag vegan chocolate chips (or couple of vegan chocolate bars broken up)
Lightly oil an 8x10inch cake pan and place the corn flakes in the pan. Mix the corn syrup and sugar in a
saucepan and bring to a light boil. Remove from the heat, add the peanut butter and mix until smooth.
Pour mixture over the corn flakes and combine. In a double boiler or saucepan, melt the chocolate chips
and pour over the top of the cereal mixture. Place in the refrigerators overnight to harden. The next day,
cut and serve.
Chocolate Pudding
1 1/2 lbs soft tofu
1 1/4 cups unrefined sugar
1/3 cups cocoa
1/4 cup oil
1 1/2 tsp vanilla
1/4 tsp salt
Combine all ingredients in a food processor or blender and blend until smooth and creamy. Pour into
individual serving dishes or a baked pie shell. Chill until firm and serve
Page 178