Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html carrots, chillies, salt, turmeric, coriander and limejuice. Stir and fry for 2-3 minutes. Remove from the heat. The carrots should remain slightly crunchy. Stuffed Potato Patties – Alu Tikki Within Bengal there is a vegetarian tradition where no garlic and onions are used and certain vegetables and pulses (legumes) are forbidden. Such food is supposed to be eaten by widows. While many women have followed these rules, they have created from adversity some of Bengal’s most delicious dishes. This is one of them. Serve with a salad or as part of an Indian meal. Ingredients 4 small-medium (450g / 1lb) peeled potatoes 1 ¼ tsp salt 1 tsp black peppercorns ¼ tsp fennel seeds 2.5cm / 1 inch piece of fresh ginger, peeled and finely chopped 5-6 fresh hot green chillies, finely chopped about 5 tbsp vegetable oil 50g/2oz/ ½ cup shelled peas (frozen peas, defrosted well, may be used) 50g/2oz/ 1/3 cup grated carrot 50g/2oz red pumpkin peeled and cut into 1 cm/ ½ inch dice 50g/2oz/ ½ - ¾ cup cauliflower cut into 1cm/ ½ inch pieces ½ tsp sugar 150g/5oz/ 1-cup plain (all purpose white) flour Method Boil the potatoes until cooked. Mash well with ¾ tsp salt Put the peppercorns and fennel seeds into a clean coffee grinder. Grind to a fine powder. Put the ginger, chillies and the ground black pepper mixture into the container of an electric blender. Add 100ml/3 ½ fl oz/ ½ cup water. Blend to a fine paste. Heat 1 tbsp of the oil in a small pan over medium heat. When hot, add the vegetables, spice paste, remaining salt and the sugar. Stir and fry for 6-8 minutes over medium-low heat until the vegetable are tender. Add a sprinkling water, if needed, to prevent them sticking. Remove from the heat. Page 280
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Put the mashed potatoes and cooked vegetables into a bowl. Mix well. Divide the mixture into 4cm/ 1 ½ inch balls. With lightly floured hands, flatten each ball to roughly 7.5cm/3 inch rounds. Coat with the flour. Heat 3 tbsp of the oil in a large, wide frying-pan over medium heat. When hot, put in as many of the potato patties as the pan will hold easily in a single layer. Fry for 2-3 minutes on each side until golden and hot in the centre. Make all the patties this way, adding more oil as needed. Serve immediately. Sweet and Sour Red Lentils – Tak Dal The Ghoti community of West Bengal uses a fair amount of sugar in its food. Many of its dishes, such as this dal, are sweet and sour. The sourness may be provided by thin slices of raw green mangoes in season or tamarind. Eat this with plain rice and a selection of vegetables. Ingredients 250g/9oz/ 1 ¼ cups red lentils ¼ ground turmeric tbsp mustard or any other vegetable oil ½ tsp brown mustard seeds ½ tsp panch phoran 4 hot dried red chillies 1 bay leaf 1 ¼ tsp salt 2 tbsp thick tamarind paste or to taste 1 tbsp sugar or to taste Method Wash the lentils in several changes of water until the water runs clear. Put them in a medium-sized pan with the turmeric and mix. Cover with 1 litre/ 1 ¾ pints/4 ½ cups water. Bring the lentils to the boil over medium-high heat. Reduce the heat to low, cover partially and simmer for 40 minutes or until the lentils are tender. Stir now and then during the last 10 minutes. When the lentils are cooked, mash with a spoon to a pulp-like consistency. Heat the oil in a large, wide, preferably non-stick pan of wok over medium-high heat. When hot, add the mustard seeds. As soon as the pop, a matter of seconds, add the panch phoran, chillies and bay leaf. Stir and fry for 5-6 seconds or until the chillies darken in colour. Add the cooked lentils, 150ml/5fl oz/ 2/3 cup water and the salt. Stir to mix. Add the tamarind paste, a little at a time to get the sourness you desire. Add just enough sugar to balance the sourness. Bring to the boil. Turn the heat to a low and simmer for 8-10 minutes. The finished dal should have the consistency of a thick puree. Page 281
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Biker Beerittos 2 tbsp olive oil 2
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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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1 onion, chopped 1 tbsp olive oil 1
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Vegan Recipe Collection Over 800 Vegan Recipes

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