Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Half Baked Potatoes 4 large potatoes 4 tbsp oil 2 tsp cumin or caraway seeds 1 tsp salt Scrub the potatoes and cut them in half lengthwise. Lay them face down in a baking tin or large flat casserole. Pour the oil and sprinkle the cumin seeds and salt over them and bake for 1 hour at gas mark 6 (400F / 200C) Jugged Peas This is an Edwardian method for cooking peas. 2lb / 1kg peas 1 tsp sugar a few mint leaves 1oz margarine large pinch salt Shell the peas and place in a large pickling jar with the margarine, sugar, salt and mint. Cover the jar tightly and stand in a pan half filled with water. Boil for 1/2 hour, after which the peas, as long as they are young, should be cooked. Alternatively, once the peas inside the jar are hot, the remainder of the cooking time could be done in a haybox. Stuffed Nasturtium Leaves 1 dozen large nasturtium leaves (the size of a saucer if possible) and a few extra for lining the dish 2 cups cooked brown rice or bulgur wheat 1/2 lb / 250g cooked green beans, chopped 1 raw onion, finely chopped 1 large tsp French mustard 4 cloves garlic 1 red pepper chopped Page 298
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1 tsp pickled nasturtium seeds salt and pepper 1 tbsp oil Place the nasturtium leaves in large bowl, cover them with boiling water and immediately pour the water away – they must not get too soggy at this stage. Mix the rest of the ingredients, except the garlic and oil, for the stuffing, place a dessertspoonful in the centre of each leaf and wrap up into a parcel. Line a flat dish or heavy metal casserole with the extra leaves and lay the stuffed leaves, open sides down, over them. Slice the garlic cloves and distribute them between the leaves. Pour oil and 2 tbsp water over the top, cover the dish and either bake in a slow oven for 1 hour or simmer very gently on top of the stove. Can be served hot or cold. Mushroom Ketchup Makes about 3 pints 3lb / 1 1/2 kg fresh mushrooms 3/4 lb / 350g salt to each quart / litre of the resulting liquor (see below) add: 1 tbsp ground ginger 1/2 tsp powdered mace 1 heaped tsp allspice 1/4 tsp cayenne The mushrooms must be dry. Layer the mushrooms with the salt in a large glass jar. Leave for three days, stirring three times a day. Pour the mushrooms and salt into a saucepan and stew very slowly until the juice runs freely, Strain the liquor into a large jar that will withstand the heat, add the spices and place the jar in a pan full of boiling water. Simmer for 3 hours. Strain several times through muslin, pour into bottles, cork and seal with wax. From the Tables of Lebanon – Dalal Holmin & Maher Abbas MD Shorbat Mamrouteh – Southern Lentil Soup Page 299
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Biker Beerittos 2 tbsp olive oil 2
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wash stone and chop the dates into
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Put the potatoes in a pan and just
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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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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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