Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html dissolved. Mix together the flour, cocoa powder, baking powder, pecans and sugar. Add the espresso coffee to the cake mixture with the oil. Stir thoroughly, then add the cooled, dissolved coconut mixture and incorporate well. Pour mixture into the prepared cake tin and bake in the preheated oven for approximately 1 1/2 hours or until cake feels springy to the touch. Leave to cool slightly before turning out onto a cooling rack. When the cake is cool, drizzle with the brandy. To make the fudge icing, put all the ingredients in a food processor and blend until smooth. Spread evenly over the cake and then use a fork to make an attractive pattern across the top. Pear, Brandy and Hazelnut Strudel 450g / 1 lb dessert pears (Comice, Conference, Rocha or William) 50g / 2oz chopped roasted hazelnuts 25g / 1oz brown sugar 50g / 2oz sultanas 1/2 tsp ground cinnamon 1 tbsp brandy 225g / 8oz ready-made puff pastry 25g / 1oz margarine icing sugar, for dusting preheat oven to 200C/400F. peel, core and chop the pears and mix in a bowl with the hazelnuts, sugar, sultanas, cinnamon and brandy. Roll out the puff pastry very thinly – you should be able to see the pattern of the work top through it. Melt the margarine in a small saucepan and brush over the surface of the pastry. Place the filling at one narrow end and roll up, folding in the sides to enclose the filling as you go. Place on a greased baking sheet, brush with more margarine and make a couple of cuts in the top. Bake in the preheated oven for about 20 minutes until the pastry is well risen and golden. Dust with icing sugar and serve hot. Apricot Chocolate Refrigerator Cake Page 622
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 100g / 4oz good quality vegan chocolate 100g / 4oz margarine 2 tbsp golden syrup (US can use corn or maple syrup) 1 tbsp soymilk 250g / 9oz vegan digestive biscuits (US can use plain vegan cookies), crushed 100g / 4oz apricots in Amaretto liqueur 50g / 2oz chopped roast hazelnuts or almonds sliced apricots to decorate Apricot Coulis: 100g / 4oz canned apricots, drained 1 tsp Amaretto liqueur Melt the chocolate in a bowl over a saucepan of hot water. In a separate bowl, also over a saucepan of simmer water, melt the margarine, golden syrup and soymilk together. Stir the melted chocolate and crushed biscuits/cookies into the golden syrup mixture and mix well. Add the apricots and nuts and mix well. Grease and line a 450g/1lb loaf tin with baking parchment. Spoon in the chocolate biscuit mixture, press down well and chill for 2 hours. Make the coulis: puree the apricots and Amaretto in a blender or press through a sieve. Serve the cake sliced with some apricot coulis and sliced apricots. Fresh Pea and Mint Soup with Croutons 25g/1oz margarine 1 onion, finely chopped 225g/8oz leeks, finely shredded and washed, keeping as much of the dark green as possible 225g/8oz potatoes, peeled and cut into small chunks Page 623
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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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heat. Generated by ABC Amber LIT Co
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Vegan Recipe Collection Over 800 Vegan Recipes

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