Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html paprika Place the water and agar flakes in a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Place in a blender with the remaining ingredients except the paprika and process until completely smooth. The mixture will be thick. Lightly oil a 3 cup rectangular mold, loaf pan, or other small rectangular container and sprinkle paprika over the sides and bottom until lightly coated. Pour in the cheeze and allow to cool. Cover and chill for several hours or overnight. To serve, turn out of the mold and slice. Store leftovers in the refrigerator. Gooda 1 3/4 cup water 1/2 cup carrots, chopped 3 tbsp agar flakes 1/2 cup raw cashew pieces 1/4 cup nutritional yeast flakes 3 tbsp tahini 3 tbsp tahini 1 tbsp Dijon mustard 2 tsp onion granules 1 tsp salt 1/2 tsp garlic granules 1/2 tsp mustard powder 1/4 tsp turmeric 1/4 tsp paprika 1/4 tsp ground cumin Place the water and carrot in a saucepan and bring to a boil. Reduce the heat, cover and cook for 15 Page 566
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html minutes. Remove the lid and stir in the agar flakes. Bring to a boil again. Then reduce the heat and simmer for 5 more minutes. Pour the cooked carrots, water and agar in a blender and add the remaining ingredients. Process until very smooth. Pour immediately into a lightly oiled 3-cup bowl or mold with a rounded bottom. Smooth the top. Cool, cover and chill several hours or overnight. To serve, turn out of the mold and slice into wedges. Store leftovers covered in the refrigerator. <strong>Vegan</strong> Feasts-Rose Elliot Tagliatelle Verde with Lentils, Red Wine and Tomato Sauce 1 large onion, chopped 3 tbsp olive oil 2 garlic cloves crushed (minced) 1/2 tsp ground cinnamon 225g / generous cup red lentils, washed 425g / 15oz can tomatoes 450ml / scant 1 1/2 cups water 75-150 ml / 1/2 cup red wine salt and freshly ground black pepper 225 – 350g / 2 2/3 – 4 cups tagliatelle verde 50 – 125g / 1/2 – 1 cup grated (shredded) vegan cheese, to serve, optional Fry the onion in 2 tbsp of the oil for 10 minutes then add the garlic, cinnamon, lentils, tomatoes, wine and water and bring to the boil. Let the mixture simmer gently for about 20 minutes, until the lentils are tender. Taste and season with salt and pepper. A little before the end of the cooking time for the sauce, bring a large panful of water to the boil. Add the pasta, stir, then let the pasta boil uncovered for 7-10 minutes or until just tender Drain the pasta and return it to the still warm saucepan with some salt. Either add the lentil and tomato mixture to the pasta and mix or just toss the pasta in the remaining tbsp olive oil then serve it on warmed Page 567
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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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