Vegan Recipe Collection Over 800 Vegan Recipes

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Baechu Kimchi (Cabbage Pickle)
1 large Chinese cabbage (2 1/2 to 3 lbs), cut into 2 inch wide slices
1/2 cup salt
6 green onions, finely chopped
3 large cloves garlic, minced
2 tbsp Korean red pepper powder or 1 tbsp cayenne pepper
1/4 tsp grated fresh ginger root
1 tbsp sugar
3/4 cup hot water
Wash the chopped cabbage. Drain and sprinkle with salt and let stand in a colander for 2 hours. Rinse in
cold water and squeeze out excess liquid. Place the cabbage in a large bowl.
Add the onions, garlic, red pepper powder, ginger and sugar to the cabbage. Toss and mix all the
ingredients so that the cabbage pieces are well-coated.
Pack the cabbage mixture in a crock or large glass jar. Pour the hot water into the large bowl that held
the cabbage mixture and swish around to gather any remaining seasonings. Pour into the jar of packed
cabbage. Cover the jar with a tight lid and place in a cool room for 2 days before refrigerating. (This will
allow the fermentation process to commence and intensify the flavour). Refrigerate for at least 24 hours
before serving as an accompaniment to any and all meals.
Veggie Food from the Stars –
Animal Aid
Sicilian Bean and Potato Salad – Paul McCartney
Ingredients
450g/1lb new potatoes, unpeeled
450g/1lb French beans, steamed and cut into 2.5cm/ 1 inch lengths
2256/8oz cooked or tinned haricot or cannelloni beans
1 small red onion chopped finely
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