Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Turn the rosti over by turning it out on to a plate then sliding it back into the frying pan. Continue to cook the rosti until the second side has browned and is crisp ,then drain on kitchen paper, sprinkle with salt and serve at once. Instant <strong>Vegan</strong> Raspberry Ice 450g / 1 3/4 cups frozen raspberries straight from the freezer 125g / generous 1/2 cup sugar 2 x 250ml / 8oz packets soya cream pour all ingredients into a food processor and whizz until thick and creamy. Serve at once. Any that is leftover will keep for an hour or so in the freezer but it is best made fresh. Rum Marinated Fruits with Coconut and Lime Cream 1 ripe pineapple 2 bananas 1 ripe papaya grated zest and juice of 1 lime 50g / generous 1/4 cup brown sugar 4 tbsp dark rum for the coconut cream 100g / scant 1/2 cup creamed coconut 4 tbsp boiling water grated zest of and juice of 1 lime 2 tbsp sugar cut the skin from the pineapple, making sure you take off the little black bits as you go, remove the central core and dice the flesh. Peel and chop the banana into chunks Peel and slice the papaya and add to the pineapple, together with half the limejuice, the sugar and the Page 572
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html rum. Cover and leave to marinate for at least one hour, stirring from time to time. Meanwhile, make the coconut cream. Cut up the creamed coconut and put into a small saucepan with the sugar and boiling water. Stir until dissolved, heat gently if necessary. Remove from the heat, stir in the limejuice and zest and leave to cool. Serve the fruit in little bowls with the coconut cream dabbed on top. Chocolate Mousse 100g / generous 1/2 cup vegan plain chocolate (bittersweet chocolate) 250ml / 1 cup soya cream, plus extra, as required 1 tbsp brandy, rum, Amaretto or Cointreau a few toasted flaked almonds, to decorate (optional) Break the chocolate into pieces and put them into a bowl set over a pan of gently simmer water, the bottom of the bowl above the surface of the water, and leave for a few minutes until the chocolate has melted. Add the soya cream and alcohol to the chocolate, then whisk until the mixture has cooled and thickened a little. Pour the mousse into 4 serving dishes and chill overnight until it is lightly set. Top each bowlful with a spoonful of soya cream and a few toasted almonds, if using. Colourful Bean Salad 1 tbsp Dijon mustard 1 tbsp red wine vinegar 3 tbsp olive oil salt and freshly ground black pepper 425g / 15oz can cannellini or butter beans (lima beans) 425g / 15oz can red kidney beans 125g / generous 1/2 cup frozen sweetcorn, thawed 12 black olives, halved and stoned 1 small (sweet) red pepper, deseeded and finely chopped Page 573
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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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