Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html pinch of unrefined sugar 1 tsp sesame oil ½ tsp black pepper 20 wonton skins or 275g/10oz filo pastry vegetable oil for deep frying Sweet and Sour Chilli Dipping Sauce 6 tbsp white or rice vinegar 4 tbsp unrefined brown sugar 1 tbsp soy sauce 1 small red chilli, de-seeded and chopped very finely ½ tsp grated fresh ginger Method To make the chilli sauce: in a small saucepan, boil the vinegar with the sugar until it has slightly thickened, about 5 minutes. Add the soy sauce and the chilli, then stir in the ginger. For the wontons: heat a wok or large frying pan and add the oil. When it is hot, stir-fry the carrots, cabbage, beansprouts and garlic for 1 minute. Set the vegetables aside and allow them to cool. Combine the vegetables with the rest of the ingredients. Put a generous teaspoonful of the filling in the centre or each wonton skin. Pull up to opposite corners, dampen the edges with a little water and pinch the together. (if you are using filo pastry, cut a double thickness into 10cm/4inch squares, and brush lightly with water before filling them). Bring up the other two corners, pinch the together with the first two, and seal with a little water, so that they look like small bundles. Pour 5-7.5 cm/2/3 inches of oil into a medium saucepan and place on a medium to high heat. The oil is ready when a cue of bread browns immediately. Deep-fry the wontons in several until they are golden and crips. Drain them on kitchen paper. Serve at once with the Sweet and Sour Chilli Dipping Sauce. Knockout Guacamole – Dannii Mynogue Ingredients One avocado Tabasco sauce 1 level tsp cumin powder Page 270
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html a few slices of red onion 1 small tomato cracked pepper 1 tbsp shredded basil juice of ¼ lemon or ½ lime Method Take the avocado and cut in half and remove the stone. Scoop out flesh and mash in a bowl with a fork. Put in a few drops of Tabasco sauce, the cumin powder and a few slices of red onion (cut up as small as possible). Scoop out the middle of the tomato, strain in sieve and add to bowl Add the cracked pepper and shredded basil Squeeze in juice of a quarter of a lemon or half a lime Mix together and serve with raw veggies of your choice, corn chips or potato wedges. Spikes Sweet Spaghetti – Spike Milligan Take a reasonable amount of spaghetti and boil it for about 10 minutes, or until it’s al dente (cooked but quite firm). Take it out. Mix with non-dairy soya cream and castor sugar. The Best Sandwich Ever – Victoria Wood Take two big slices of wholemeal bread, preferably with bits in. Margarine to spread on them. Lots of avocado, tomato, cucumber, cress. (alfalfa sprouts too if you live on of the three places that sell them!) Put it all together (put the bread on the outside) Put the vegan mayonnaise and salt and pepper in the middle. Eat it. Tofu, Rambutan & Pineapple Curry – Michaela Strachan Ingredients 500g tofu, cubed 5 rambutans (or lychees) 10 cubes pineapple 100ml pineapple juice 200ml coconut milk Page 271
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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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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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