Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Savoury Tomato and Basil Tatin 200g/7oz plain flour pinch of salt 100g/4oz margarine 1 tsp dried basil 4-6 olives, finely chopped 4-6 tbsp cold water 225g / 8oz onions, sliced 1 tbsp olive oil 450g / 1 lb ripe flavoursome tomatoes e.g. plum or beef, sliced 225g / 8oz yellow (or red) cherry tomatoes, halved 1 bunch fresh basil salt and fresh ground black pepper few olives, halved to garnish basil leaves, to garnish Preheat oven to 200C/400F Sift the flour and salt into a bowl. Rub in the margarine to resemble bread crumbs. Stir in the dried basil and olives and enough water to make a firm dough. Roll into a ball, wrap in cling film and chill for 30 minutes. Meanwhile, fry the onions in the olive oil until starting to brown, then remove from the heat and allow to cool. Arrange the tomatoes slices and cherry tomato halves, cut side down, in a decorative way on the base of a 20cm/8inch solid based cake pan. Reserve some of basil leaves for the garnish and roughly tear the rest and sprinkle over the tomatoes. Season with salt and pepper and top with the onions. Roll out the pastry to fit and place over the onions. Cut to fit or push the edges in snugly. Bake for 20-25 minutes in the preheated oven until the pastry is crisp and golden. Cool for 5 minutes, then invert the tin and turn out onto a serving plate. Garnish with the olives and basil leaves. Lemony Bean Salad 100g/4oz baby spinach leaves, washed Page 618
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 425g/15oz can flageolet beans, rinsed and drained 2 ripe avocados, peeled, stoned and sliced 1 red onion, finely chopped 1-2 tbsp sunflower seeds For the Dressing Juice and finely chopped zest of 1 lemon 2 tbsp extra virgin olive oil apple juice concentrate, to taste 1 tsp Dijon mustard salt and freshly ground black pepper Arrange the baby spinach leaves on a platter. Mix the prepared flageolet beans, avocados and red onion together and arrange on top of the spinach. Mix the dressing ingredients together and drizzle over the salad. Dry toast the sunflower seeds in a pan and scatter over the top. Rosti Stacks with Spicy Peach Coulis 2 large potatoes 350g / 12oz celeriac or parsnips pinch of ground nutmeg salt and fresh ground black pepper 3 tbsp olive oil 2 onions, sliced 1 tbsp soft brown sugar 225g / 8oz mushrooms, sliced 1 garlic clove, crushed fresh parsley and basil leaves to garnish Page 619
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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 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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Vegan Recipe Collection Over 800 Vegan Recipes

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