Vegan Recipe Collection Over 800 Vegan Recipes

Recommendations

Info

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Arrange the jicama slices on a platter. Sprinkle the lime juice on the top, followed by the chile and salt. Simple and non-fat! Berenjena Catalana de Barbara 1 medium eggplant 1 red pimento, sliced in strips (or roasted red bell pepper from a jar) 1/4 cup olive oil sea salt to taste freshly ground black pepper to taste method Roast the eggplant in a dry skillet over a medium heat, turning to brown evenly. It should be well browned. Peel and cut into strips lengthwise. Arrange on a plate, interspersed with the pimento strips. Sprinkle with the olive oil, salt and black pepper. Serve with hot whole grain bread or crusty bolillos. Sopa de Nopal (Cactus Soup) 8oz can nopalitos 1 quart boiling salted water 1/8 tsp baking soda 2 whole cloves garlic 1 small onion, sliced 2 lb green tomatillos, roasted in a skillet 1 quart water 1 chipolte chile 1/2 tsp marjoram Method Roast the tomatillos in a skillet for 5 minutes, turning occasionally. Blend the tomatillos with the garlic an 1 cup of the water. Strain and add the nopalitos, the chipolte chile, plus 3 more cups of water. Add the marjoram, bring to a boil and salt to taste. Serve with tortillas warmed in a dry skillet, wrapped in a cloth napkin. Crema de Aguacate con Tequila (cold cream of Avocado with Tequila) Page 40
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1 lb ripe avocados 1 cup orange juice 3 tbsp tequila 3 cups cold vegetable stock 2 tbsp cilantro, chopped 1 fresh jalapeno chile, seeded and chopped sea salt to taste tostadas (or corn tortilla chips) Method Blend the avocados with the orange juice. Gradually add the remaining ingredients and continue blending until smooth. Serve immediately with tostadas on the side. Agucates Rellenos de Huitlacoche (Huitlacoche (or mushrooms)-Stuffed Avocados from Puebla) 4 large ripe avocados 1/4 cup white wine vinegar juice of 1 lime 1/2 cup olive oil sea salt to taste freshly ground black pepper Filling: 2 tbsp oil 1 medium onion finely chopped 6 cloves garlic, mashed 1 pound fresh huitlacoche or button mushrooms 3 tbsp fresh epazote or parsley, chopped 2 fresh green chiles, finely chopped sea salt to taste Page 41
Page 1 and 2: Generated by ABC Amber LIT Converte
Page 39: Generated by ABC Amber LIT Converte
Page 89 and 90: Biker Beerittos 2 tbsp olive oil 2
Page 91 and 92:
Generated by ABC Amber LIT Converte
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Page 173 and 174:
Page 175 and 176:
Page 177 and 178:
Page 179 and 180:
Page 181 and 182:
Page 183 and 184:
Page 185 and 186:
Page 187 and 188:
Page 189 and 190:
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
Page 197 and 198:
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Page 207 and 208:
Page 209 and 210:
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
Page 217 and 218:
Page 219 and 220:
Page 221 and 222:
Page 223 and 224:
Page 225 and 226:
Page 227 and 228:
Page 229 and 230:
Page 231 and 232:
Page 233 and 234:
Page 235 and 236:
Page 237 and 238:
Page 239 and 240:
Page 241 and 242:
wash stone and chop the dates into
Page 243 and 244:
Page 245 and 246:
Put the potatoes in a pan and just
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
Page 265 and 266:
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
1 tbsp finely chopped fresh coriand
Page 285 and 286:
1 green chilli finely chopped 1 clo
Page 287 and 288:
salt 250g (8oz) tomatoes quartered
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Page 349 and 350:
Page 351 and 352:
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 359 and 360:
Page 361 and 362:
Page 363 and 364:
Page 365 and 366:
Page 367 and 368:
Page 369 and 370:
Page 371 and 372:
Page 373 and 374:
Page 375 and 376:
Page 377 and 378:
Page 379 and 380:
Page 381 and 382:
Page 383 and 384:
Page 385 and 386:
Page 387 and 388:
Page 389 and 390:
Page 391 and 392:
Page 393 and 394:
Page 395 and 396:
Page 397 and 398:
Page 399 and 400:
Page 401 and 402:
Page 403 and 404:
Page 405 and 406:
Page 407 and 408:
Page 409 and 410:
Page 411 and 412:
Page 413 and 414:
Page 415 and 416:
Page 417 and 418:
Page 419 and 420:
Page 421 and 422:
Page 423 and 424:
Page 425 and 426:
Page 427 and 428:
Page 429 and 430:
Page 431 and 432:
Page 433 and 434:
Page 435 and 436:
Page 437 and 438:
Page 439 and 440:
Page 441 and 442:
Page 443 and 444:
Page 445 and 446:
Page 447 and 448:
Page 449 and 450:
Page 451 and 452:
Page 453 and 454:
Page 455 and 456:
1/2 tsp dried rosemary 1/2 tsp drie
Page 457 and 458:
Page 459 and 460:
Page 461 and 462:
Page 463 and 464:
Page 465 and 466:
Page 467 and 468:
Page 469 and 470:
Page 471 and 472:
Page 473 and 474:
Page 475 and 476:
Page 477 and 478:
Page 479 and 480:
1 green chilli, finely chopped juic
Page 481 and 482:
1/2 tsp chilli powder or to taste 1
Page 483 and 484:
cooked papaya and chana dal and ser
Page 485 and 486:
2 tomatoes finely chopped 50g/2oz f
Page 487 and 488:
Method Wash the rice and set aside
Page 489 and 490:
1 tsp mustards seeds 10 curry leave
Page 491 and 492:
Broccoli Curry 2 tbsp oil 2 tbsp se
Page 493 and 494:
200ml / 7oz fresh or canned coconut
Page 495 and 496:
Page 497 and 498:
Page 499 and 500:
Page 501 and 502:
Page 503 and 504:
Page 505 and 506:
Page 507 and 508:
Page 509 and 510:
Page 511 and 512:
Page 513 and 514:
Page 515 and 516:
Page 517 and 518:
Page 519 and 520:
Page 521 and 522:
Page 523 and 524:
Page 525 and 526:
until the liquid is reduced by half
Page 527 and 528:
1 tsp ground caraway seeds 1 12oz b
Page 529 and 530:
Arame Salsa 1 cup dried arame 1 cup
Page 531 and 532:
middle. Pour the chile tofu mixture
Page 533 and 534:
Add the salt. Continue to cook, sti
Page 535 and 536:
Page 537 and 538:
1 cup chopped walnuts 4 slices good
Page 539 and 540:
Page 541 and 542:
Page 543 and 544:
Page 545 and 546:
Page 547 and 548:
Page 549 and 550:
Page 551 and 552:
Page 553 and 554:
Page 555 and 556:
Page 557 and 558:
Page 559 and 560:
Page 561 and 562:
Page 563 and 564:
Page 565 and 566:
Page 567 and 568:
Page 569 and 570:
heat. Generated by ABC Amber LIT Co
Page 571 and 572:
1 onion, chopped 1 tbsp olive oil 1
Page 573 and 574:
Page 575 and 576:
Page 577 and 578:
Page 579 and 580:
Page 581 and 582:
Page 583 and 584:
Page 585 and 586:
Page 587 and 588:
Page 589 and 590:
Page 591 and 592:
Page 593 and 594:
Page 595 and 596:
Page 597 and 598:
Page 599 and 600:
Page 601 and 602:
Page 603 and 604:
Page 605 and 606:
Page 607 and 608:
Page 609 and 610:
Page 611 and 612:
Page 613 and 614:
Page 615 and 616:
Page 617 and 618:
Page 619 and 620:
Page 621 and 622:
Page 623 and 624:
Page 625 and 626:
Page 627 and 628:
Page 629 and 630:
Page 631 and 632:
Page 633 and 634:
Page 635 and 636:
Page 637 and 638:
Page 639 and 640:
Page 641 and 642:
Page 643 and 644:
Page 645 and 646:
show all

Vegan Recipe Collection Over 800 Vegan Recipes

Create successful ePaper yourself

Delete template?

Save as template?