Vegan Recipe Collection Over 800 Vegan Recipes

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Grilled Peppers with Coriander Dressing
3 sweet red peppers
3 sweet green pepper
1/2 cup coriander leaves (cilantro)
3 garlic cloves
1/3 cup olive oil
salt and pepper to taste
Put the peppers in a pan and grill them whole – without removing the stem – in the oven for ten minutes
on each side. When they are done, take them out of the oven and leave them to cool for half an hour
before you peel and remove the stem and seeds. Cut them in long flat strips and put them on a flat serving
plate, alternating a few green strips with red ones. Wash the coriander leaves and let them drip on a
paper towel; meanwhile peel the garlic cloves and chop both very finely on a wooden board. Mix the
garlic, coriander and salt and pepper in the oil and add to the peppers. Serve immediately.
Ard el-shawkeh (Steamed Artichokes with Garlic Dressing)
4 whole artichokes, washed and steamed or boiled until tender
For the dressing:
3 tbsp freshly squeezed lemon juice
1/3 cup olive oil
2 garlic cloves
salt and pepper to taste
Once the artichokes are cooked to taste, remove them from the pan and tip over to drain and cool, then
put them on a serving plate. Prepare the sauce and serve in a separate bowl or in four individual bowls.
Leith’s Vegetarian Bible -Polly Tyrer
Coconut Leeks
Page 353