Vegan Recipe Collection Over 800 Vegan Recipes

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In a lidded saucepan, heat the oil and sauté the onions. Add the pine nuts, raisins, and tomato and sauté
for 3 more minutes. Add the allspice, sugar, cinnamon, nutmeg, cloves, salt, pepper and rice and stir. Stir
to coat with oil.
Pour in the stock, bring to a boil, reduce heat to simmer, cover, and cook for 17 minutes. Remove from
the heat, uncover to release the steam and allow to cool a bit. Serves 4
Turkish Delight
4 cups sugar
3 1/2 cups water
4 tbsp lemon juice
1 tsp cream of tartar
3/4 cup cornstarch
3/4 cup orange juice
1 cup coarsely chopped pistachio nuts
1/2 cup toasted coconut flakes
3/4 cup confectioners sugar
In a large saucepot, mix together the sugar, water, and lemon. Bring to a boil, lower the heat and gently
simmer uncovered for 15 minutes.
Combine cream of tartar, cornstarch and orange juice in a cup.
Slowly whisk it into the simmering sugar mix. Raise heat and stir often until a candy thermometer
registers 235F to 240F. a drop in cold water should form a soft ball.
Remove from heat, and stir in the nuts and coconut.
Pour into a greased 8 inch square cake pan. Chill. Cut into 1 inch squares with a sharp knife or scissors.
Roll the squares in the sugar to coat. Let rest for a few hours. Roll in more sugar.
Cut 5x5 inch squares of wax paper. Roll each piece of candy tightly in the paper and twist ends shut
(like taffy). Store pieces in a covered container in the refrigerator. Keeps well. Makes 5 dozen candies.
Turkish Coffee
Select the best grade of roasted coffee beans, then have them ground to a very fine powder. Allow only
1/4 cup of water for each serving.
1 cup water
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