Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
Cook the barley in a big pot with lots of water for about 40 minutes.
Slice and dry the until soft, then add the nuts and raisins. Drain the barley and add to the onion mixture.
Heat through and stir with a fork until the flavours have blended a little. Sprinkle the top with parsley and
serve as an accompaniment to kebabs or vegetable dishes.
Hippie Rice
1 mugful brown rice
2 mugfuls boiling water
1 tbsp oil
1 tsp yeast extract (Marmite etc)
1 tbs soya sauce
Rinse the rice. Heat the oil in a saucepan until it is smoking and fry the rice, stirring until all the grains are
well coated with oil. Mix the boiling water with the soya sauce and yeast extract and pour into the rice.
Cover the pan and simmer for 30 to 40 minutes until all the liquid is absorbed and rice is soft. The rice
grains will be shiny and brown with a rich savoury flavour.
Frumenty
This very simple dish is as old as the invention of cooking pots. In the Middle Ages, frumenty was
probably eaten more widely as a staple food than bread and was used as a savoury or a sweet dish
depending on what was added to it. It was originally cooked next to a fire. It is ideal for cooking in a
thermos flask or a haybox.
Wash whole wheat berries and place it in an earthenware crock or casserole with three times its volume
of boiling water. Put the dish in a hot oven and after a few minutes turn off the heat and leave undisturbed
for 24 hours. The husks should have burst by the time and the wheat set to a thick, creamy white jelly.
English Field Bean Pate
1/2lb / 250g English Beans (or tic beans, daffa beans, brown Dutch beans or foul medames)
aprox 1/4 pint / 150ml olive oil
salt and pepper
1 large clove garlic
1 tsp strong flavoured herb e.g. thyme, sage or rosemary
Soak the beans in water overnight. Boil them in plenty of unsalted water for 1 hour, until they are soft.
Mash them with a fork, pound them in a pestle and mortar or press them through a sieve or mouli
legumes. Add the olive oil, the finely chopped herbs and garlic and the seasoning. If the puree is too stiff
Page 295