Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 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 Page 292
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Slit the chestnuts and boil them for 20 minutes or so. Alternatively, grill them until they burst open. Remove the peel and the inner skins. Chop the vegetables and cook them gently, first in the margarine and then with the water added. When they are soft, add the chestnuts and cook for 5 minutes longer. Rub everything through a sieve or mouli-legume. Season well with salt and pepper to taste. heat through and serve. Fennel and Lemon Soup 1 1/2 lb / 750g fennel bulbs 2 large onions (3oz/75g) 2 potatoes (3oz/75g) 1 lemon, (grated peel and juice) 1 tbsp oil 2 pints / 1 litre water or light vegetable stock salt and pepper 1 tsp lightly roasted fennel seeds Scrub the fennel and the potatoes and peel the onions. Cut them all into thick slices an sauté gently in the oil in a large saucepan. Pour the hot stock or water over the vegetables, cover the pan and simmer for 20 minutes or so, until they are soft. Rub through a sieve or mouli-legumes. Heat through slowly stirring all the time, season and add the juice of one lemon. Mix the roasted fennel seeds with the grated lemon peel and sprinkle a little over each bowl. Jerusalem Artichoke Casserole 1 lb / 500g Jerusalem artichokes 1 clove garlic pinch of nutmeg 1 wineglass of cider 1 tsp oil or margarine 1 large onion 1/2 tsp dried or 1 tsp fresh mixed herbs salt and pepper to taste 1 wineglass vegetable stock Page 293
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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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