Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2 tbsp margarine 1/2 tsp cinnamon salt and pepper to taste 6 oranges, halved, pulp removed Bake the sweet potatoes until tender. Remove the pulp and mash. Add and blend the Curacao, margarine, cinnamon, salt and pepper. Remove the pulp from 3 halved oranges and fill the orange shells with the yam mixture. Bake at 400F for 15 minutes. Spudnik Cucumber Surprise 1 lbs potatoes, peeled and sliced 3 tbsp olive oil salt and pepper to taste 1 sprig fresh basil 1 bay leaf 2 medium tomatoes, peeled and seeded water 2 chilled young cucumbers In a skillet combine the potatoes, olive oil, salt, pepper, a sprig of fresh basil, a bay leaf and tomatoes. Add water to cover. Cover and cook for 20 minutes over medium high heat. Peel the cucumbers and quarter each one lengthwise. Season with salt and pepper and add them to the potatoes. Serve at once. The taste of hot potatoes and the fresh raw cucumbers is a happy surprise. Mayflower Cauliflower Casserole 2 10oz packages frozen cauliflower 1 tbsp margarine 1 tbsp flour salt and pepper to taste 1/2 cup soy milk 1 cup grated soy cheese Page 308
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1/4 cup cracker crumbs 1 tbsp melted margarine Cook the cauliflower according to package directions. Drain and place in a greased 1 1/2 quart casserole. In a skillet over low heat melt 1 tbsp margarine. Add the flour, salt and pepper. Cook, stirring constantly, until smooth. Gradually add the soy milk and stir constantly until the mixture thickens. Add the soy cheese and stir until it melts. Spoon this sauce over the cauliflower. In a small bowl, combine the cracker crumbs and 1 tbsp melted margarine. Sprinkle the mixture over the cauliflower. Bake at 325F for 20 minutes or until thoroughly heated. Makes 4 – 6 servings. Ginger’s Hawaiian Ginger Beets 1 13 ½ oz can pineapple tidbits 1/3 cup vinegar 1/3 cup water 1/3 cup sugar 4 tsp cornstarch 1/2 tsp salt 2 tbsp margarine 1/2 cup sliced onions 2 16oz jars whole beets, drained 2 tbsp chopped preserved ginger Drain and reserve the syrup from the pineapple. In a bowl, combine the pineapple syrup, vinegar, water, sugar, cornstarch and salt. Blend well. In a skillet melt the margarine and sauté the onion until tender. Add the syrup mixture and cook, stirring constantly, until thick and clear. Add the beets and the ginger. Simmer to blend the flavours, about 15 minutes. just before serving, add the pineapple tidbits and heat through. Makes 6 servings. Plan B Green Beans with Basil 3 cups fresh green beans (cut in 1 inch lengths) Page 309
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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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