Vegan Recipe Collection Over 800 Vegan Recipes

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Soak the split peas and simmer them until soft (about 1 hour in a saucepan or 20 minutes in a pressure
cooker). Mash them with a fork or rub them through a sieve or a mouli-legumes. Beat in the oil and
lemon juice and if the puree is still too stiff, add more of either to taste. Mix in the remaining ingredients
and taste for seasoning. Chopped fresh tomatoes can be added as well, in season. Pile into a dish and
serve as a pate or dip. Very good as an accompaniment to vegetable kebabs.
Mushrooms in Red Wine
1 lb / 500g mushrooms
4 shallots, finely chopped
2 cloves garlic, crushed
2 tsp coriander seeds, crushed
2 wineglasses red wine
4 tsp fresh thyme or parsley chopped
3 tbsp olive oil
1 tbsp wine vinegar
4 tomatoes, skinned, deseeded and chopped
1 tsp ground cumin
salt and black pepper to taste
Wash and trim the mushrooms – use them whole if they are small button mushrooms, halve them if
medium size and quarter them if large. Heat the olive oil in a heavy frying pan and fry the shallots,
mushrooms and garlic and coriander briskly for about 3 minutes, stirring all the time. Remove the mixture
from the pan and pour in the wine. Boil until reduced by half. Add the wine to the mushrooms, together
with the tomatoes, vinegar, cumin and herbs. Season well, cover and leave to cool. Serve cold with hot
Greek bread, rye bread or crusty wholemeal bread.
Chestnut and Apple Soup
1 lb / 500g chestnuts
3 onions
2 cooking apples
margarine for frying
1 1/2 / 850ml water
salt and pepper
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