Vegan Recipe Collection Over 800 Vegan Recipes

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2 tsp chopped fresh coriander (cilantro)
First make the dipping sauce: mix all the ingredients together and leave to stand for 30 minutes.
Trim the courgettes and cut them lengthways into sticks about 5cm/2inch long.
Toast the sesame seeds in a dry heavy frying pan until light golden brown. If they become too dark the
flavour will be bitter and overpowering.
Put the dipping sauce and sesame seeds in two small bowls and set in the middle of a serving dish.
Arrange thecourgettesticks around them. The courgettes are eaten like crudités, first dipped in the sauce
and then the sesame seeds.
Lentil and Mustard Pottage
1 large leek
1 carrot
1 tbsp olive oil
1 onion, sliced
2 tsp dry English mustard
2 tsp Dijon mustard
225g/8oz green lentils
860ml / 1 1/2 pints vegetable stock
1 bay leaf
salt and freshly ground black pepper to taste
Trim the leek, cut in half lengthways, wash thoroughly and slice. Peel and chop the carrot. Heat the oil in
a large saucepan, add the onion and fry over a low heat until soft. Add the leek and carrot and fry gently
for about 5 minutes to soften. Stir in the mustards and cook 1 further minute.
Add the lentils, stock and bay leaf to the pan and season with pepper. Simmer for about 45 minutes until
the lentils are tender and the liquid has reduced and thickened. Season to taste with salt.
Puy Lentils with Roasted Shallots
4 tbsp olive oil
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