Vegan Recipe Collection Over 800 Vegan Recipes

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½ pound morels
2 tbsp margarine
¼ - ½ cup vegetable oil
¼ chopped parsley
method
peel the potatoes, cut them into big chunks and boil in salted water until they are very soft and the edges
have started to breaking down. Be careful not to overcook them, lest the fall apart completely. Drain and
set aside to dry. Slice the onion very thin.
Cut the morels in half lengthwise and wash quickly in plenty of water. Drain and sauté in the margarine
over a high flame. They will release some water. Turn the flame down to medium, let the mushrooms
reabsorb their juices and continue cooking until they are completely dry.
Fry the potatoes in a large skillet in 1/8 inch of the oil over medium heat. When the potatoes have started
to turn golden brown, add the sliced onions. When the potatoes are crispy and the onions start
caramelising drain off any excess oil, add the morels and the chopped parsley, season with salt and
pepper. Toss together and serve.
Authentic Chinese Cuisine– Bryanna Clark
Grogan
Sichuan Kung Pao ‘Chicken’
12-14 ozs firm tofu, cut into strips
1 tbsp light soy sauce
2 tbsp cornstarch
1/8 tsp white pepper
1 tbsp oil
4 green onions, cut diagonally into 3/4 inch pieces
2 tsp minced garlic
1 tbsp chili garlic paste
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