Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2 tbsp olive oil salt and pepper 225g (8oz) coarse bulgur wheat 425ml(3/4 pint) water 3 tbsp olive oil juice of 1 lemon (more to taste) 1 bunch of parsley, chopped (either curly or flat leaf is fine) 1 bunch mint, chopped Method Pre heat the oven to 230C(450F/gas mark 8). Roast the peppers in the olive oil and seasoning until they are just beginning to colour at the edges and their skin has gone wrinkly. Set aside. Put the water and some salt in a pan with a closely fitting lid and bring to the boil. Add the bulgur and simmer for 5-10 minutes until all the water has been absorbed and the bulgur is chewy but cooked. Stir in the olive oil and allow to cool. Mix the bulgur with all the other ingredients and serve in a gracious Lebanese manner. Puy Lentils in a Truffled Balsamic Vinaigrette Ingredients 175g (6oz) Puy lentils 125ml (4floz) red wine 30ml(1floz) soy sauce 425ml (15floz) water 1tbsp balsamic vinegar 1tbsp olive oil 1tbsp truffle oil Method Page 248
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Place the lentils in a pan with a well fitting lid together with the wine, soy sauce and water. Bring to the boil, turn down the heat and simmer with the lid on for about 35-45 minutes until the lentils are completely tender. Just about all of the liquid should have been absorbed. If it has not, turn up the heat and take the lid off the pan and boil fiercely until the remainder has evaporated or been absorbed. Take of the heat and mix with the rest of the ingredients. Serve either at once or at room temperature. The Ultimate Potato Salad <strong>Recipe</strong> This is a sauce that is poured over recently boiled potatoes. This will cover about two kilos worth of potatoes. Ingredients 140g (5oz) garlic (2 medium sized bulbs) 60g (2oz) ground almonds 1 tsp salt 90ml (3floz) water 1tbsp white wine vinegar 300ml sunflower oil Method Pre-heat the oven to 230C (45F/gas mark 8). Break the garlic bulbs into cloves but do not peel and spread them out onto a baking sheet. Bake for 10-15 minutes until soft when pressed and smelling toasty. Allow to cool and then peel. Toast the ground almonds, either in the oven, spreading them out on a baking sheet and turning over after about 5 minutes when the ones on the surface are coloured or in a dry pan over a medium heat, stirring every 30 seconds or so until most are golden coloured. Allow to cool. Put the peeled baked garlic and the toasted almond in a blender together with the salt, water and vinegar and whizz until very smooth. While still whizzing, gradually pour in the sunflower oil. Check the seasoning and pour over recently boiled potatoes. Nori Sausages with Pepperonata and Arame Ingredients for the sausages 400g firm tofu, diced to the size of green peas Ingredients for the marinade Page 249
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Biker Beerittos 2 tbsp olive oil 2
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Page 241 and 242: wash stone and chop the dates into
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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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