Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1/2 lb (225g) peanuts 2 tomatoes, chopped 1 tsp soft brown sugar 1 tsp salt coriander leaves Fry the onion in ghee till golden. Grind the coconut with poppy seeds, coriander, turmeric and paprika to make a paste. Add the paste to the fried onion and fry for a few minutes. Stir in the nuts, tomatoes, sugar and salt. Fry for a further two minutes and add a cup of hot water. Cook gently till the nuts are tender. Garnish with chopped coriander leaves and serve hot with puris. Aru chaval (Peach Rice) 2 cups rice 2 tbsp vegetable ghee 1 dessertspoon mustard seeds 1 dessertspoon black (urhad) dal 1/2 tsp paprika or chilli powder 1 cup grated coconut 1 lb (450g) peaches, sliced 1/2 tsp turmeric powder 10 cashew nuts 1 dessertspoon sultanas a few curry leaves 1 tsp salt Wash the rice, cook as per label instructions, drain and keep hot. Heat ghee and fry the mustard seeds, dal and paprika. Add the coconuts and peaches and fry for 5 minutes. Add turmeric, cashew nuts, sultanas, curry leaves and salt and fry for a few more minutes. Stir into the cooked rice, mix well and serve hot with chutney. Page 328
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Japanese Cooking: Contemporary & Traditional - Miyoko Nishimoto Schinner Kenchin Jiru (Japanese Tofu and Vegetable Stew) About 7 cups slivered, sliced or diced vegetables: traditionally, taro root, carrots, daikon, potatoes, and something green such as snow peas (mangetout) 2 tbsp oil 1 lb tofu 6 cups Konbu to Shitake no Dashi (Konbu-Shiitake Stock (see below) or, a commercial veggie stock can be used with slightly different results) 1/2 tsp sea salt 4 to 6 tbsp soy sauce 1 to 2 tsp fresh grated gingerroot 1 tsp dark sesame oil Prepare the vegetables so that they are all roughly the same size and thickness (all root vegetables cut into matchsticks or sliced, etc) so that they will cook evenly. Heat oil in a large pot. Crumble the tofu by hand, add to the oil, sautéing for a few minutes. Add the vegetables and sauté for a couple of minutes more. Add the stock and sea salt and bring to a simmer. Partially cover and cook until the vegetables are tender. Flavour with soy sauce, cook for another couple of minutes, then turn off the heat. stir in the ginger and sesame oil and serve. Konbu to Shiitake no Dashi (Konbu-Shiitake Stock) 3 x 4 inch piece konbu 5 large or 10 small dried shiitake mushrooms 1 quart water soak the shiitakes and konbu in the water for at least 2 hours. Bring to a boil and simmer for 15-20 minutes. Remove the shiitake and konbu (can be used for other dishes). Nasu no Dengaku (Japanese Style Fried Eggplant with Miso Sauce) 4 japanese eggplants oil for frying or grilling Page 329
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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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1 onion, chopped 1 tbsp olive oil 1
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Vegan Recipe Collection Over 800 Vegan Recipes

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