Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Snip open the banana skins with scissors or a knife and put a scoop of ice-cream in the middle of each one. Drizzle the orange juice over the ice-cream and scatter the hazelnuts on top. Serve immediately. Treacle Tart 175g (6 1/2oz) ready-made shortcrust pastry, thawed if frozen 225g (8oz) golden syrup finely grated zest and juice of 1 lemon 75g (2 1/2oz) fresh white breadcrumbs Roll the pastry out on a lightly floured surface to a thickness of about 5mm (1/4in). Line a 20cm (8in) flan tin with the pastry and prick the base all over with a fork. Chill for 30 minutes. Meanwhile preheat the oven to 190C/375F. Warm the syrup gently in a saucepan, then add the lemon zest and juice. Scatter the breadcrumbs over the pastry base and slowly pour in the syrup. Bake in oven for 25 minutes until the filling is set. Serve warm. Fresh Fruits in Wine with Basil 1 large ripe mango 1 large ripe papaya 450g(1lb) strawberries, hulled and sliced 2 bananas, peeled and sliced 4 apricots, stoned and sliced 1 bottle vegan organic white wine handful of fresh basil leaves to decorate Peel the mango and use a sharp knife to slice the flesh away from the stone. Cut the flesh into thin slices 2inches long and put in a bowl. Slice the papaya in half lengthwise, scoop out the seeds with a teaspoon and peel. Cut the flesh into thin slices about 2inches long and add them to the mango. Add the strawberries, bananas, apricots and mix well. Page 348
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Dived the fruit between 4 large wine glasses. Pour enough wine over them to cover, scatter fresh basil on top and serve. Crispy Polenta Peppers and Courgettes with Balsamic Vinegar 2 red peppers, seeded and cut into thick strips 2 orange peppers, seeded and cut into thick strips 2 courgettes, cut into thick strips 2 carrots cut into thick strips 2 garlic cloves, crushed 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 5 tbsp fine Polenta pinch of paprika Maldon sea salt and freshly ground black pepper Vegetable oil for frying Put the peppers, courgettes, carrots and garlic in a bowl and drizzle the olive oil and vinegar over them. Leave to marinade for at least 30 minutes, stirring occasionally. Drain. Discard the marinade. Preheat the oven to 150C/300F. Line a plate or baking tray with kitchen paper. Mix the Polenta and paprika in a bowl and season lightly with salt and pepper. Heat 5mm (1/4inch) oil in a frying pan. Toss the vegetable strips in the Polenta and fry them in batches for 3-4 minutes until golden and crispy. Drain each batch on the kitchen paper and keep warm in the oven. Scoop out any excess Polenta with a slotted spoon and sprinkle the crumbs over the vegetables. Serve in a warm bowl. Classic Palestinian Cooking-Christiane Dabdoub Nasser Page 349
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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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salt 250g (8oz) tomatoes quartered
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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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