Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 150ml (1/4 pint) hot vegetable stock 2 ripe avocados, quartered, peeled and lightly mashed juice of 1/2 lime 1 tbsp freshly chopped coriander, plus extra sprigs for garnish pack of 8 flour tortillas 1/2 lime cut into wedges to serve Green World Cookbook – Rachel Demuth Laotian Hot Red Pepper Tempeh Stir Fry 230g tempeh oil for shallow frying 2 tbsp sunflower oil 2 shallots, thinly sliced 3 garlic cloves, chopped 1 large red chilli, thinly sliced 1 red pepper, sliced Sauce 1 tbsp Tamari 3 tbsp unrefined sugar 1 tbsp tamarind pulp or 1 tsp tamarind concentrate 2 tbsp water Page 314
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html flat rice noodles enough for 4 servings fresh coriander, chopped Cut the tempeh into thick matchsticks and shallow fry until crisp and golden. Drain on kitchen paper. Make up the sauce by combining the ingredients in a bowl. Heat the wok and add the oil. When it’s hot, add the shallots and stir fry for a minute. Add the garlic and chilli and quickly stir-fry these, then add the red pepper and stir fry for a couple more minutes. Finally add the tempeh. Stir the sauce into the stir fry and cook over high heat, tossing the tempeh mix until the sauce begins to caramelise and becomes glossy. Place the noodles in a large bowl, cover with boiling water and leave to stand for 4 minutes. Drain. Pile the noodles on plates, spoon on the stir fry and garnish with fresh chopped coriander. Rosemary Linguine with Onion, Roasted Garlic, Mushroom and Walnut Sauce Serves 4 2 tbsp extra virgin olive oil 1 sprig fresh rosemary, destemmed 1 tbsp fresh thyme, destemmed 1 bay leaf Page 315
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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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Page 283 and 284: 1 tbsp finely chopped fresh coriand
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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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