Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 1.2 litres/2 pints light vegetable stock 225g / 8oz fresh or frozen peas (weight without pod) 1 small bunch of mint, chopped salt and freshly ground black pepper soya cream to garnish mint sprigs to garnish Croutons: 2 slices bread 2 tbsp olive oil 1 tbsp chopped mint Melt the margarine in a saucepan and gently fry the onion until soft. Add the leeks and cook for a further 5 minutes. Add the potatoes and stock, bring to the boil, then simmer, covered for about 20 minutes until the potatoes are tender. Add the peas and mint and simmer for another 5 minutes. All the soup to cool, then liquidize in a blender or food processor until very smooth. Return to a clean saucepan, reheat gently and season to taste with salt and pepper. Serve soup garnished with a swirl of soya cream, a mint sprig and croutons. For the croutons: mix the mint and olive oil together and season. Brush the bread on both sides with the oil and bake in a preheated oven at 200C/400F for 10-15 minutes, until crisp. Remove the crusts and cut into cubes. Chestnut and Red Wine Pate 1 tbsp olive or groundnut oil 1 small onion, crushed 1 garlic clove, crushed pinch of dried thyme 150ml / 1 1/4 pint red wine Page 624
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 150ml / 1 1/4 pint vegetable stock 100g / 4oz chopped chestnuts (cooked weight) 100g / 4oz chestnut puree 75g/3oz wholemeal bread crumbs 1 tbsp brandy 2-3 tsp shoyu salt and freshly ground black pepper To Serve: Fresh herbs Crackers Crisp green salad leaves Heat the oil in a saucepan and gently cook the onion and garlic with the dried thyme until soft. Add the red wine and vegetable stock and bring to the boil. Remove from the heat and stir in the chopped chestnuts, chestnut puree, breadcrumbs, brandy and shoyu. Season with salt and pepper to taste. Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required. Serve garnished with fresh herbs, with crackers and crisp green salad leaves. Warm Avocado Salad with Red Pepper Dressing 1 red pepper 2 garlic cloves, left whole with skins intact olive oil, to drizzle 50g / 2oz ground almonds 5 tbsp extra virgin olive oil 1 tbsp Dijon mustard Page 625
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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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heat. Generated by ABC Amber LIT Co
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1 onion, chopped 1 tbsp olive oil 1
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Vegan Recipe Collection Over 800 Vegan Recipes

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