Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html packet. Remove the gnocchi with a slotted spoon and divide them between 4 warm plates. Top with the beetroot sauce, scatter thyme leaves over each serving and serve. Warm Cumin and Coriander Spinach on Garlic Mash 900g (2lb) of floury potatoes, peeled and cut into chunks 1 garlic clove 5 tbsp olive oil 2 tbsp whole-grain mustard 1 tsp cumin seeds 1 tsp coriander seeds 2 red onions, finely sliced 400g (14oz) fresh spinach leaves juice of 1/2 lemon salt and black pepper lemon wedges to serve. Bring a saucepan of water to the boil, add the potato chunks and simmer for about 15 minutes until tender. Drain and return the saucepan to the heat. Dry the potatoes over very low heat, shaking the pan gently. Using a pestle and mortar, crush the garlic with 2 tbsp olive oil and a pinch of salt. Add the garlic oil to the potatoes and mash until they are smooth and creamy. Stir in the mustard and season with salt and pepper. Keep warm. Dry fry the cumin and coriander seeds over moderate heat in a heavy based frying pan, stirring frequently, for a couple of minutes until they start to pop and go golden. Coarsely crush the seeds using a pestle and mortar. Heat the remaining oil in a large saucepan, add the onions and cook gently for 10 minutes until they are soft but not coloured. Add the crushed spices and fry, stirring, for 1 minute. Add the spinach leaves, cover and cook for a couple of minutes until the wilt. Season with salt and pepper. Add the lemon juice and toss until the leaves are well coated. Page 338
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Divide the garlic mash between 4 bowls, top with the spicy spinach and serve with lemon wedges. A Very Modern Waldorf Salad Juice of 1 lemon 4 ripe pears, cored and sliced 4 sticks celery, thinly sliced 3 carrots, grated 125g (4 1/2 oz) walnuts, coarsely chopped 150g (5 1/2 oz) raisins 1 tbsp fresh mint leaves, roughly chopped For the dressing 2 tbsp red wine vinegar 1 tsp Dijon mustard 4 tbsp walnut oil 1 tbsp vegetable oil salt and black pepper Combine the lemon juice with 120ml (4oz) water in a large bowl. Add the pears and toss until they are coated. Leave for 10 minutes then drain. Make the dressing: put all the ingredients in a screw-top jar and shake vigorously until they are thoroughly blended. Set aside. Put the celery, carrots, walnuts and raisins into a serving bowl. Add the pears and fresh mint. Pour the dressing over the salad and serve. Page 339
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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 tbsp finely chopped fresh coriand
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1 green chilli finely chopped 1 clo
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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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