Vegan Recipe Collection Over 800 Vegan Recipes

Recommendations

Info

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html about 1/2 cup BBQ or tomato sauce Marinate the tofu in the jerk seasoning for two hours or overnight if possible. Preheat the oven to 350F. Place the marinated tofu on a baking pan, cover with BBQ/tomato sauce, and bake for about 15 minutes. Serve hot with rice or baked potatoes Jerk Seasoning (moist) 1 large onion, finely chopped 4 scallions, chopped finely 1 hot pepper, very finely chopped 2 tsp corn syrup, barley syrup, rice syrup or maple syrup 2 tbsp tamari 1 tbsp cider vinegar 2 tbsp coconut oil 1 tsp salt 1/2 tsp ground nutmeg 1/2 tsp ground cinnamon 1/2 tsp ground dried thyme 1 tsp ground pimento (Jamaican allspice) Combine all the ingredients in a blender or food processor, blend until smooth, and store in the refrigerator in an airtight jar. Jerk Potatoes 3 large potatoes 1-2 tbsp oil 1-2 tbsp jerk seasoning (dry) – see below Page 196
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1/2 cup water or vegetable stock fresh parsley, chopped for garnish Steam the potatoes until tender, and cut them into cubes Heat the oil in a skillet. Stir in the jerk seasoning, then add the potatoes and water/stock. Cook until the water evaporates and the mixture is dry. Stir in the chopped parsley and serve Jerk Seasoning (dry) 2 tbsp onion powder 1/2 tsp garlic powder 2 tsp ground thyme 1 1/2 tsp salt 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 2 tbsp unrefined sugar 1 1/2 tsp powdered hot pepper (cayenne) 1 tsp ground pimento (Jamaican allspice) Combine all the ingredients and store in an airtight jar. Jamaican Pea Soup 8oz red peas, red kidney beans, gungo peas or pigeon peas 4 cups water 2 cups coconut milk 2 bay leaves 6 pimento grains (or 1/2 tsp Jamaican allspice) 1 whole, unripe hot pepper 1 onion, chopped Page 197
Page 1 and 2:
Generated by ABC Amber LIT Converte
Page 3 and 4:
Page 5 and 6:
Page 7 and 8:
Page 9 and 10:
Page 11 and 12:
Page 13 and 14:
Page 15 and 16:
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
Page 25 and 26:
Page 27 and 28:
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
Page 51 and 52:
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 61 and 62:
Page 63 and 64:
Page 65 and 66:
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Biker Beerittos 2 tbsp olive oil 2
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146: Generated by ABC Amber LIT Converte
Page 195: Generated by ABC Amber LIT Converte
Page 241 and 242: wash stone and chop the dates into
Page 245 and 246: Put the potatoes in a pan and just
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
Page 265 and 266:
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
1 tbsp finely chopped fresh coriand
Page 285 and 286:
1 green chilli finely chopped 1 clo
Page 287 and 288:
salt 250g (8oz) tomatoes quartered
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Page 349 and 350:
Page 351 and 352:
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 359 and 360:
Page 361 and 362:
Page 363 and 364:
Page 365 and 366:
Page 367 and 368:
Page 369 and 370:
Page 371 and 372:
Page 373 and 374:
Page 375 and 376:
Page 377 and 378:
Page 379 and 380:
Page 381 and 382:
Page 383 and 384:
Page 385 and 386:
Page 387 and 388:
Page 389 and 390:
Page 391 and 392:
Page 393 and 394:
Page 395 and 396:
Page 397 and 398:
Page 399 and 400:
Page 401 and 402:
Page 403 and 404:
Page 405 and 406:
Page 407 and 408:
Page 409 and 410:
Page 411 and 412:
Page 413 and 414:
Page 415 and 416:
Page 417 and 418:
Page 419 and 420:
Page 421 and 422:
Page 423 and 424:
Page 425 and 426:
Page 427 and 428:
Page 429 and 430:
Page 431 and 432:
Page 433 and 434:
Page 435 and 436:
Page 437 and 438:
Page 439 and 440:
Page 441 and 442:
Page 443 and 444:
Page 445 and 446:
Page 447 and 448:
Page 449 and 450:
Page 451 and 452:
Page 453 and 454:
Page 455 and 456:
1/2 tsp dried rosemary 1/2 tsp drie
Page 457 and 458:
Page 459 and 460:
Page 461 and 462:
Page 463 and 464:
Page 465 and 466:
Page 467 and 468:
Page 469 and 470:
Page 471 and 472:
Page 473 and 474:
Page 475 and 476:
Page 477 and 478:
Page 479 and 480:
1 green chilli, finely chopped juic
Page 481 and 482:
1/2 tsp chilli powder or to taste 1
Page 483 and 484:
cooked papaya and chana dal and ser
Page 485 and 486:
2 tomatoes finely chopped 50g/2oz f
Page 487 and 488:
Method Wash the rice and set aside
Page 489 and 490:
1 tsp mustards seeds 10 curry leave
Page 491 and 492:
Broccoli Curry 2 tbsp oil 2 tbsp se
Page 493 and 494:
200ml / 7oz fresh or canned coconut
Page 495 and 496:
Page 497 and 498:
Page 499 and 500:
Page 501 and 502:
Page 503 and 504:
Page 505 and 506:
Page 507 and 508:
Page 509 and 510:
Page 511 and 512:
Page 513 and 514:
Page 515 and 516:
Page 517 and 518:
Page 519 and 520:
Page 521 and 522:
Page 523 and 524:
Page 525 and 526:
until the liquid is reduced by half
Page 527 and 528:
1 tsp ground caraway seeds 1 12oz b
Page 529 and 530:
Arame Salsa 1 cup dried arame 1 cup
Page 531 and 532:
middle. Pour the chile tofu mixture
Page 533 and 534:
Add the salt. Continue to cook, sti
Page 535 and 536:
Page 537 and 538:
1 cup chopped walnuts 4 slices good
Page 539 and 540:
Page 541 and 542:
Page 543 and 544:
Page 545 and 546:
Page 547 and 548:
Page 549 and 550:
Page 551 and 552:
Page 553 and 554:
Page 555 and 556:
Page 557 and 558:
Page 559 and 560:
Page 561 and 562:
Page 563 and 564:
Page 565 and 566:
Page 567 and 568:
Page 569 and 570:
heat. Generated by ABC Amber LIT Co
Page 571 and 572:
1 onion, chopped 1 tbsp olive oil 1
Page 573 and 574:
Page 575 and 576:
Page 577 and 578:
Page 579 and 580:
Page 581 and 582:
Page 583 and 584:
Page 585 and 586:
Page 587 and 588:
Page 589 and 590:
Page 591 and 592:
Page 593 and 594:
Page 595 and 596:
Page 597 and 598:
Page 599 and 600:
Page 601 and 602:
Page 603 and 604:
Page 605 and 606:
Page 607 and 608:
Page 609 and 610:
Page 611 and 612:
Page 613 and 614:
Page 615 and 616:
Page 617 and 618:
Page 619 and 620:
Page 621 and 622:
Page 623 and 624:
Page 625 and 626:
Page 627 and 628:
Page 629 and 630:
Page 631 and 632:
Page 633 and 634:
Page 635 and 636:
Page 637 and 638:
Page 639 and 640:
Page 641 and 642:
Page 643 and 644:
Page 645 and 646:
show all

Vegan Recipe Collection Over 800 Vegan Recipes

Create successful ePaper yourself

Delete template?

Save as template?