Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1 chilli pepper, chopped and seeded 1 red onion, chopped 1/2 cup cilantro 1 tbsp cumin seeds In a blender or food processor chop all of the ingredients together. Makes 3 1/2 cups. Good Housekeeping <strong>Recipe</strong>s Caramelised Shallot and Mushroom Tart 300g (11oz) shallots 25g (1oz) margarine 300g (11oz) red onion, cut into wedges 1 tbsp golden syrup or maple syrup or brown rice syrup 150g (5oz) button mushrooms halved or quartered 2 level tbsp freshly chopped thyme plus extra sprigs to garnish 1 sheet ready-rolled puff pastry Put the shallots in a pan of cold water and bring slowly to the boil (this makes them easier to peel and part-cooks them). Drain, cool, peel and halve. Melt the margarine in a heavy based frying pan, add shallots, red onion and syrup. Cook over a low heat, stirring occasionally until shallots and onions are soft and dark brown – about 20 minutes. Increase heat; add mushrooms. Cook, stirring, for 2-3 minutes. Season with salt and freshly ground black pepper an add thyme. Put onions and mushrooms into shallow 20.5cm (8in) cake tin. Preheat oven to 220C. On a lightly floured surface, roll the pastry out thinly enough to fit the tin, put on top of shallot mixture and trim the edges. Cook tart for 20-30 minutes or until pastry is brown and crisp. Upturn on place to present it onion side up. Garnish with fresh thyme sprigs. Roasted Fennel with Oranges and Dill Mash Page 312
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2 fennel bulbs, cut into wedges 2 red onions, cut into wedges 2 tbsp olive oil 1.1kg (2 1/2 lbs) floury potatoes, such as King Edwards, peeled and cut into chunks 50g (2oz) margarine 2 oranges, peeled and segmented 50g (2oz) walnut halves, roughly chopped juice of one orange 4 level tbsp freshly chopped dill Preheat oven to 220C. Put the fennel wedges in a large roasting tin. Add the red onions and half the oil and season well. Roast for 45 minutes or until soft. Meanwhile, put the potatoes in a large pan of cold, salted water. Cover and bring to the boil. Simmer gently for 15-20 minutes or until tender. Drain well, then add margarine, season with salt and pepper and mash until smooth. Keep warm. Add the orange segments and walnuts to the vegetables in the roasting tin. Cook for a further 5 minutes. Mix together the orange juice and the rest of the olive oil and season well to taste. Fold the dill through the mash then spoon onto four warm plates and top with the roasted vegetables. Drizzle over the orange juice and olive oil dressing and serve immediately. Spicy Bean and Tomato Fajitas 2 tbsp sunflower oil 1 medium onion, peeled and sliced 2 garlic cloves, peeled and crushed 1/2 tsp hot chilli powder 1 tsp each ground coriander and ground cumin 1 tbsp tomato puree 400g can chopped plum tomatoes in juice 220g can red kidney beans, rinsed and drained 1 x 300g can each borlotti and flageolet beans, rinsed and drained Page 313
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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 green chilli, finely chopped juic
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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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