Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
450g (1lb) tagliatelle, spaghetti or other pasta
Place all the ingredients for the sauce, except the olive oil, in a liquidiser or food processor. Switch on
and gradually add the olive oil, working the mixture to a fairly smooth paste.
Bring a large pan of water, with a little salt and oil to the boil. Cook the pasta for 10 minutes or as
directed. Drain and return to the pan.
Over a very low heat stir in the marmesto sauce ensuring that all pasta is well coated.
Serve immediately.
Ginger and Coriander Pinwheels
8 slices bread, crusts removed
1 tsp marmite
2 tbsp eggless mayonnaise
90g (3 1/2 oz) crystallized ginger, roughly chopped
2 tbsp chopped fresh coriander
Roll the slices of bread lightly with a rolling pin to flatten.
Mix the marmite with the eggless mayonnaise and spread on the bread.
Blend the ginger and coriander together in a liquidiser or food processor to form a smooth paste. Spread
this over the bread, then roll up each slice and wrap tightly in individual pieces of foil. Chill for 2 hours.
Unwrap the rolls and slice them into 4-6 pieces each.
Serve as appetizer
Marinated Mushroom Salad
225g (8oz) chestnut mushrooms, sliced
2 cloves garlic, crushed
3 tbsp chopped fresh parsley
freshly ground black pepper
1 tsp marmite
200ml (7floz) extra virgin olive oil
Mix the mushrooms with the garlic, parsley and pepper. In a small bowl, stir the marmite into the olive oil
Page 403