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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 4-6 seitan chicken cutlets cut in half 1/4 to 1/2 cup flour mixed with a tbsp nutritional yeast flakes and some black pepper 1-2 tbsp olive oil Cacciatore sauce 1 tbsp olive oil 1 cup fresh mushrooms sliced 1 medium onion sliced 2 cloves garlic minced or crushed 1 cup veggie stock mixed with 2 tbsp tomato paste 3/4 cup white wine 1 tsp dried rosemary salt and fresh ground pepper to taste in a large non-stick skillet, heat the 1-2 tbsp olive oil over medium heat. dredge the cutlets in the seasoned flour and brown them on both sides in the oil. Set aside. Prepare the sauce by adding the 1 tbsp olive oil to the same pan. <strong>Over</strong> medium high heat, sauté the mushrooms, onion, garlic and rosemary until the onion is tender. Add the cutlets, wine and stock mixed with tomato paste. Cover and cook for about 45 minutes, adding a little water if needed to keep a sauce-like consistency. Add salt and pepper to taste. Serve with crusty bread or cooked pasta noodles. Scaloppine with Rosemary Lemon and Olives 4 seitan veal or turkey cutlets, cut in half crosswise and the horizontally to make ‘scallops’. 1/4 cup flour 1-2 tbsp olive oil 3 cloves garlic, minced 1 tsp rosemary 1/2 cup white wine Page 456
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1 cup vegetarian stock 1 cup diced ripe plum tomatoes 16 black calamata olives, pitted grated zest of 1 lemon 1-2 tbsp fresh lemon juice 1-2 tbsp freshly ground pepper Dredge the ‘scallops’ in the flour. In a heavy non-stick skillet, heat the olive oil over medium high heat. Brown the ‘scallops’ in the hot oil. Add the garlic and rosemary and stir-fry for a minute. Add the wine and stir until it thickens a bit. Now add the stock, tomatoes, olives and lemon zest. Keep stirring over high heat until a nice sauce forms. Add the lemon juice and salt and pepper to taste. Serve immediately. Orkney <strong>Recipe</strong>s - Various Apple and cinnamon toastie Spread 4 slices of bread with margarine. Mix together 50g (2oz) margarine, 1 grated Cox's apple, 1 tbsp brown sugar, 1 tsp lemon juice and 1 tsp cinnamon. Place two slices of bread (spread side down) in a pre-heated sandwich toaster and spoon in filling. Place second slice (spread side up) on top and toast until golden. Clapshot Equal quantities of: potatoes, turnip & carrot A few tbsp fresh chopped chives 2 - 3 tbsp margarine Salt and pepper Method Boil potatoes, turnip & carrot until carrot is soft. mash together with margarine and season to taste. Sprinkle with chives to serve. Page 457
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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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Page 455: 1/2 tsp dried rosemary 1/2 tsp drie
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
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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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heat. Generated by ABC Amber LIT Co
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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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