Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2 cloves garlic crushed 1cm (1/2 inch) fresh root ginger, finely chopped for the rest 350g (12oz) firm tofu 2 tbsp sesame oil 1 tsp Tabasco 225g (8oz) shallots peeled and quartered 2 tbsp olive oil 2 cloves garlic crushed pinch chilli powder salt and pepper Method Prepare the stuffing first. Mix together the marinade ingredients (soy sauce, red wine, garlic and ginger). Cut the tofu into 32 small cubes, place in a dish and pour the marinade over it. Leave in the fridge for a couple of hours. I(if you are leaving it to marinate overnight, add some water to the marinade or the tofu will end up too salty. Preheat the oven to 220C (425F/gas mark 7). Drain off the marinade, gently turn the tofu cubes in the sesame oil and Tabasco, season and arrange with the shallots on a baking sheet. Roast for about 30 minutes or until the tofu is just crisp on the outside and the shallots are tender but not squashy. You don’t need to peel the mushrooms. Put the olive oil, garlic, chilli and seasoning in a blender and process until combined. Brush the mushrooms with the oil and garlic mixture, place on an oiled baking sheet and bake until the mushrooms are just beginning to give out their juices. Transfer the mushrooms to a baking dish and divide the roast shallot and tofu equally between them. There should be a little mountain of stuffing in each one. Return to oven for 20 minutes until sizzling hot. Serve with garlic mashed potatoes and either mushroom or onion gravy. German Lentil Soup By Friederike Weberdiehl 1 1/8 pounds dried lentils, (small green Puy lentils are best) 3 medium potatoes Page 252
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 3-4 medium carrots 1/2 celeriac 1 stalk leek 1 small parsley root 3 dried laurel leaves vegetable oil 6 1/3 cups vegetable stock, with some red wine mixed in tomato paste, optional pepper soy sauce sugar red wine vinegar Dice potatoes, carrots, celeriac and parsley root into fairly small cubes (about 1 cm). Cut leek in 1 cm rings. Saute the veggies in vegetable oil. Add lentils and vegetable stock (note: lentils should be well covered!), season with soy sauce, pepper, and some sugar (I use at least one teaspoonful). Add the laurel leaves and cook. In a pressure cooker, this takes about 20 minutes. When cooked, take out the laurel leaves and discard them, add the vinegar (to taste) and tomato paste if desired. This is a variation of a traditional German recipe. If you want to be traditional you can serve this with a vegetarian sausage - but it is nice by itself, and particularly good for a cold winter day. If you can't get celeriac you can substitute celery stalks, and if you can't get parsley root you may want to substitute it with parsnip. (NOTE: This was originally in metric, and I converted it to American. The original measurements were 500g of lentils, and 1.5 litres of stock. KES) Flavours of Korea-Deborah Coultrip-Davis Kimchi Kuk (Kimchi Soup) Page 253
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Biker Beerittos 2 tbsp olive oil 2
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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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