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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Serves 4 4 large tomatoes, ripe but not soft 2/3 cups carrot, grated 1 cup avocado, cubed 1/2 cup avocado mashed 1 tsp sea salt 1 tbsp cilantro, chopped 1 tsp lemon juice 1 tbsp dill, chopped for the sauce Drained juice from the tomatoes 2 tbsp cashews (soaked and rinsed) 3 tbsp avocado sea salt to taste 1 tsp lemon juice Method Remove stem and slice 1/8 inch off the top of the tomato. Scoop out the inside and put it in a strainer over a bowl. Save the liquid, on the side, for the sauce. Mix strained tomato insides with the other stuffing ingredients (all but the sauce ingredients). Then fill the tomato shells with this mixture. Place on a serving plate. In a blender, blend sauce ingredients, adding water only if needed. Sauce should be thick. Pour over tomatoes. Garnish and serve. Italian Zucchini Boats 2 zucchini 1/2 tbsp lemon juice sea salt to taste 1/8 cup oil (cold pressed) Page 598
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2 cups carrot and beet (each), grated 1/2 tsp oregano 1/2 tsp basil 1/2 tsp garlic powder 2 tsp nutritional yeast 1/4 cup scallion, diced 1/2 tsp dill weed 1/2 tsp herb seasoning 1 tbsp apple cider vinegar (raw) Method Wash the zucchini. Remove the stem. Slice in half lengthwise. Scoop out the insides carefully (avoid breaking the outer shell). Place the zucchini shells in a shallow plate or dish with lemon juice and oil to marinate (1/8 cup water can replace oil). Grate the insides of the zucchini, carrots and beets. Mix all together and season with the remaining ingredients. Fill the shells with the grated vegetable mixture. Chill and serve. Potato Wellington Yields 2 rectangular 12” loaves ==>Dough: 1/2 cup oil 1/4 cup orange juice 1 tsp Spike (or mixed spices) 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dill weed 2 cups whole wheat pastry flour, sifted Page 599
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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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until the liquid is reduced by half
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1 tsp ground caraway seeds 1 12oz b
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Arame Salsa 1 cup dried arame 1 cup
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middle. Pour the chile tofu mixture
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Add the salt. Continue to cook, sti
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1 cup chopped walnuts 4 slices good
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Page 597: Generated by ABC Amber LIT Converte
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Vegan Recipe Collection Over 800 Vegan Recipes

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