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 lemon juice to the sugar and stir well. Mix this with the fruit puree. Freeze the mixture in the ice compartment of the refrigerator. If desired, when almost stiff, puree again in the liquidiser just before serving. American Style Muffins 225g / 2 cups whole-wheat flour 1 tsp baking powder 1 tsp bicarbonate of soda (baking soda) pinch of sea salt 1-2 tbsp unrefined sugar 3 tbsp margarine 425ml/2 cups soya yoghurt Put all the dry ingredients in a bowl and mix them well. Melt margarine. Add it to the dry ingredients along with the soya yoghurt. Stir the mixture until it is a smooth batter. Pour the mixture into greased muffin tins and bake at 425F/225C for 15-20 minutes. Crepes 170g/ 1 1/2 cups whole-wheat flour 3 tbsp soya flour 1 tsp baking powder 2 tsp vegetable oil 1 tsp sea salt as required water Combine the flours, baking powder and sea salt. Make a well in the centre, pour in the oil, then pour in the water gradually, stirring constantly with a fork. The consistency should be like thick cream. Leave to stand for about half an hour. If it’s too thick then add more water, if it’s too thin, add more flour. Melt some margarine or vegetable oil and fry crepes on both sides. Potato Scones 455g / 1 lb potatoes Page 220
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1/2 tsp sea salt 115g/ 1 cup whole-wheat flour Cook the potatoes (or use leftover cooked potatoes). Peel and mash them. Add the salt and flour to the potatoes and knead the mixture. Roll it out thinly on a floured board and cut into rounds or triangles. Bake in a very hot oven 500F/240C for 10 minutes, turning the scones after 5 minutes. Serve warm with golden syrup or jam. Avocado Vichyssoise 3 leeks 1 large onion 2 tbsp margarine 455g / 1 lb potatoes 850ml / 3 3/4 cups water 1/2 of a vegetable stock cube 1 avocado 140ml / 2/3 cup soymilk 1/4 tsp freshly grated nutmeg as required sea salt sprinkling of paprika chop the leeks and onion. Sauté for 3-4 minutes in the margarine. Peel and slice the potatoes thinly. Add to the leek and onion. Pour in the water and add the stock cube. Bring to the boil, then cover and simmer for about 15 minutes until tender. Set aside to cool. Peel and chop the avocado. Place in a liquidizer and add the leek, potato mixture and soymilk. Also add the nutmeg and salt. Blend thoroughly. Place in the refrigerator until thoroughly chilled. Sprinkle with paprika before serving. White Bean and Black Olive Soup Page 221
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Biker Beerittos 2 tbsp olive oil 2
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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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