Vegan Recipe Collection Over 800 Vegan Recipes

1 onion, chopped
1 tbsp olive oil
1 garlic clove, crushed
425g / 15oz can tomatoes
350g / 2 1/2 cups potatoes, peeled and cut into 2.5 cm / 1/4 inch thick slices
2 sun dried tomatoes in oil, drained
60g / 2/3 cup black olives
salt and freshly ground black pepper
Fry the onion in the olive oil in medium pan for 5 minutes until beginning to soften.
Then add the garlic and tomatoes, breaking the tomatoes up roughly with the spoon. Bring to the boil
and let the mixture simmer away for 10 15 minutes until it is very thick and the excess liquid has
evaporated.
Meanwhile bring 5cm / 2inches of water to the boil in a large pan for the potatoes. Add the potato slices
to the pan, cover and simmer for 7-10 minutes until tender but not breaking up, then drain.
Chop the sun dried tomatoes and add to the tomato sauce, along with the olives. Season with salt and
black pepper. Mix together the potatoes into the sauce, then serve immediately.
Rosti with Spring Onions (Scallions)
500g / 3 cups potatoes
small bunch of spring onions (scallions)
salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
4 tbsp oil
scrub the potatoes then put them into a saucepan, cover then with cold water and bring to the boil. Boil
them for about 5 minutes or until they are just beginning to become tender on the outside.
Meanwhile, wash and trim the spring onions.
Drain the potatoes and leave them until the are cool enough to handle, then slip off the skins using a small
sharp knife and your fingers. Grate the potatoes coarsely, mix in the spring onions and season with a little
salt.
Heat the oil in a frying pan, then add the potatoes and press down with a spatula, to make one big
round.
Fry the rosti over medium heat for about 7 minutes until it is crisp and brown on the bottom.
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