Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
1 tbsp sesame seeds
1/4 tsp paprika
1/4 tsp dry mustard
Method
In a skillet, over medium heat, put stock, onions and garlic. Cook until soft. Add mushrooms and
spinach and let simmer for several minutes.
Drain the stir fry and remove from skillet and set aside.
In a bowl, mash tofu into a chunky batter and season with the seasonings. Add spinach and mix.
Spread one full sheet of Philo wrap flat out and lightly oil using a pastry brush.
Cut sheet into 2 pieces, place the tofu-spinach filling (about 3-4 tbsp) in centre of each Philo dough
piece. Fold dough, wrapping like a package or rolling up.
Repeat until filling is used. Bake on an oiled baking sheet in a pre-heated oven at 350F for 20 minutes.
Vegan Latkes
4 Idaho/russet potatoes (large – about 2 1/2 lbs)
1 onion (medium)
1-2 tsp sea salt
1/2 tsp black pepper
3 tbsp tahini
2 tbsp matzoh meal (or wheat germ)
safflower oil
Method
Coarsely grate the potatoes and onion with a hand grater or food processor. Place in a colander. Set
over a large bowl and squeeze out liquid.
Pour off the liquid from bowl, leaving the potato starch that has settled to the bottom. Add the potatoes,
onions, salt, pepper, tahini and wheat germ. Mix well.
Heat about 1/4 inch of oil in a large skillet over medium heat. use a heaping tbsp of batter to form each
pancake. Flatten them with the back of a spoon as you add them to the skillet. Pan fry until golden
brown, turning once. Add more oil and adjust the heat as needed. Drain on a paper towel before serving.
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