Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1/2 cup mirin, sherry or red or white wine 1/4 cup nutritional yeast flakes 1/4 cup tahini 3 tbsp tamari Place the eggplant, mushrooms, tomatoes and their juice in a large skillet or wok and bring to a boil. Reduce heat to medium, cover and simmer, stirring often, until the eggplant is tender but still firm. (about 25-30 minutes). Stir together the remaining ingredients until smooth. Turn off the heat and stir the tahini mixture into the eggplant and tomatoes. Mix until well combined. Serve immediately. Baked Eggplant ‘Parmesan’ 1/2 cup water 3 tbsp nutritional yeast flakes 2 tbsp fresh lemon juice 2 tbsp tahini 2 tbsp quick cooking rolled oats 1 tbsp arrowroot or cornstarch 1 tsp onion granules 1/4 tsp salt 1 medium eggplant, unpeeled and sliced into 1/2 inch rounds 2 fresh ripe tomatoes, thinly sliced 1/2 cup soy parmesan To make the cheeze topping, place the first eight ingredients in blender and process until the oats are finely ground and the sauce is completely smooth. Set aside. Place the eggplant slices on a dry baking sheet. Broil under a pre-heated broiler about 5 inches from the heat source for about 5 minutes. turn the slices over with a spatula and continue broiling until fork tender, only about 2 minutes longer. Remove the eggplant and transfer to a lightly oiled or non-stick baking dish. Top the eggplant with the tomato slices. Cover with the cheeze topping and sprinkle the soy parmesan. Bake on the center oven rack at 400F until golden brown and bubbly, about 20-25 minutes. Page 560
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html <strong>Vegan</strong> Parmesan (aka Parmazano) 1 cup nutritional yeast flakes 1/2 cup raw almonds blanched and patted dry* 1/2 tsp salt Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator. Use as you would Parmesan. *To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool or rinse under cold tap water for rapid cooling. Pinch between thumb and forefinger at the base of each almond. Skins will slip off easily. Garbanzo Havarti 1 cup water 1 1/2 cup cooked garbanzo beans, drained (canned is fine) 1/2 cup raw cashew pieces 1/3 cup nutritional yeast flakes 2 tsp onion granules 1 tsp salt 1/2 tsp garlic granules 1/2 tsp ground dill seed 1/2 tsp celery seed 1/4 cup lemon juice Place all ingredients in a blender and process until smooth. Pour into a saucepan and cook over a medium stirring almost constantly, until very thick (about 15-20 minutes). Remove from the heat and pack and 2-cup mold or other small container. Cool, cover and chill for several hours or overnight. Use this cheeze spread in sandwiches or on crackers. Betta Fetta 1 lb firm regular tofu, drained and cut into 1/4 – 1/2 inch cubes Page 561
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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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1/2 tsp dried rosemary 1/2 tsp drie
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1 green chilli, finely chopped juic
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1/2 tsp chilli powder or to taste 1
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cooked papaya and chana dal and ser
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2 tomatoes finely chopped 50g/2oz f
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Method Wash the rice and set aside
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1 tsp mustards seeds 10 curry leave
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Broccoli Curry 2 tbsp oil 2 tbsp se
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200ml / 7oz fresh or canned coconut
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Page 529 and 530: Arame Salsa 1 cup dried arame 1 cup
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Vegan Recipe Collection Over 800 Vegan Recipes

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