Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2 fresh red chillies 2cm root ginger 3 cloves garlic, crushed 75ml groundnut oil 2 tsp garam masala 2 tsp ground coriander 1 tsp ground cumin 1 tsp salt ½ tsp turmeric 2 cardamom pods Method 1. Shallow fry the tofu and set aside 2. Heat the oil in a thick-based saucepan 3. Add the ginger, chillies, cardamom pods and garlic and sauté 4. Add the garam masala, coriander, cumin and turmeric and lightly fry 5. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes 6. Fold in the coconut milk 7. Serve with rice Middle Eastern Potato Casserole – Virginia McKenna A dish of this simplicity depends entirely on slow cooking so that the flavours have plenty of time to develop. Serves 8 Ingredients 1.75kg/3 ½ lb potatoes 750g/1 ½ onions, diced 50ml/2fl oz olive oil 1 tsp turmeric 1 tsp ground coriander 65ml/1 ½ fl oz water dash of Tabasco Page 272
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 3 cloves of garlic crushed 4-5 strands saffron, dissolved in 50ml/2floz hot water 150g/6oz raisins 1 tbsp fresh parsley 1 tbsp fresh coriander salt and freshly ground pepper Method Peel and cut the potatoes into even-sized pieces and place in pan of cold, salted water. Bring to the boil until tender but still firm, as they are going to cook further. Drain and set aside. Fry the onion in the olive oil until transparent and add the turmeric and ground coriander. Continue to fry until the spices are well absorbed and the grittiness is all cooked out. Add the potatoes and half the water. Add the salt pepper Tabasco and crushed garlic and simmer for a further 7-8 minutes. Now add the saffron stock and raisins and continue to simmer for at least another 10 minutes, until the potatoes are tender and the sauce is thickened and a rich golden colour with the flavours mingled into an evocative whiff of the orient. Just before serving, add in the chopped parsley and coriander and, if you wish, a further glug of olive oil, gently stirred in. Vegetable Risotto – Eric Richard Ingredients 6oz brown rice 2 tbsp olive oil 1 large onion, chopped 1 or 2 cloves of garlic, crushed 1 red pepper, sliced 4oz mushrooms, sliced 1-cup peas (fresh or frozen) 1-cup sweetcorn (fresh or frozen) 2 medium carrots, chopped into small cubes Page 273
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Biker Beerittos 2 tbsp olive oil 2
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Page 287 and 288: salt 250g (8oz) tomatoes quartered
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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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