Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
Preheat oven to 200C/400F.
Slice the top off the loaf or rolls and reserve. Remove the bread from the inside, leaving just a shell.
Brush the aubergine slices with a little of the olive oil, place on a baking sheet and bake in the preheated
oven for about 15-20 minutes, until golden.
Heat remaining olive oil in a frying pan. Fry the onion and garlic gently for about 15 minutes until turning
golden and starting to caramelise. Stir in the sugar and remove from the pan.
In the same pan, add a little more olive oil if necessary and fry the courgette slices until golden.
Layer the aubergine, onion, courgettes, tomatoes and half the herbs inside the shell, seasoning each
layer. Repeat layers and put the lid on top. Wrap tightly in cling film and refrigerate for 2 hours or
overnight. The juices will soak into the bread. Cut into wedges and serve for a picnic.
Mint and Butter Bean Pate
2 x 45g / 15oz cans butter(lima) beans, drained
grated zest and juice of 1 lemon
2 garlic cloves, crushed
2 tbsp finely chopped fresh mint
4 tbsp olive oil
4 tbsp water (approx)
salt and freshly ground black pepper
sprigs of mint, to garnish
to serve:
pita bread triangles
mixed salad leaves and cherry tomatoes
Place the butter beans and lemon juice in a food processor and blend until smooth. Add the lemon zest,
garlic, mint and olive oil, adjusting the amount of water to give a smooth pate. Season to taste then spoon
the mixture into a serving dish or individual ramekins and garnish with mint sprigs.
Serve butter bean pate with warm pita triangles and a salad garnish of lettuce and tomatoes.
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