Vegan Recipe Collection Over 800 Vegan Recipes

until the liquid is reduced by half.
Add tomatoes, saffron and fennel seeds to the pot and cook for 5 minutes, stirring once or twice.
Add the carrots, cauliflower, celery, bouquet garni and the water. Cover and bring to a boil, then lower
the heat, partially cook and simmer for 15 minutes. Add the chickpeas and cook another 10 minutes.
Add the lemon juice and season with salt and pepper. Remove bouquet garni and stir in chopped
parsley.
Roasted Potato Batons
2 lbs russet potatoes
1/4 cup extra virgin olive oil
salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
Preheat the oven to 375F
Peel the potatoes and cut lengthwise into 1/4 inch slabs. Stack a few slices at a time and cut lengthwise
again into 1/4 inch batons. Rinse the potatoes under running water to remove surface starch. Drain on
paper towels and pat lightly to dry. Place in a medium bowl and toss with the oil and salt to taste.
Spread the potatoes on a parchment covered baking sheet and roast for about 45 minutes, tossing every
10 minutes until the potatoes are lightly golden and cooked through.
Potato Latkes
1 1/2 lbs russet potatoes
1/2 cup unbleached white flour
1/2 tsp baking powder
1 1/2 tsp sea salt
freshly ground black pepper
1 cup minced onion
1/2 cup grated carrot
1/2 cup thinly sliced scallions
2 tbsp unflavoured soy milk
oil for shallow frying
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