Vegan Recipe Collection Over 800 Vegan Recipes

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1 tbsp balsamic vinegar
1 tbsp chopped fresh coriander
150ml / 1 1/4 pint dry white wine
salt and freshly ground black pepper
2 large ripe avocados peeled and stoned
1 packet mixed salad leaves
fresh coriander to garnish
preheat oven to 200C/400F
Place the red pepper and whole cloves of garlic on a baking sheet and drizzle with olive oil. Roast until
the pepper skin is starting to blacken and char and the garlic is soft when pierced with a knife. Remove
the skin and seeds from the pepper, retaining the juices and squeeze the garlic out of the skins.
Blend the red pepper flesh, reserved juice, garlic, ground almonds, 3 tbsp olive oil, mustard, vinegar and
coriander together until smooth.
Add the wine and blend until the desired consistency is reached. Season to taste, pour into a saucepan
and set aside.
Cut the avocados in half and then into slices. Heat the remaining olive oil in a non-stick frying pan and,
when hot, quickly toss the avocado in the oil until heated through, but not soft.
Heat the sauce gently over low heat. Meanwhile, arrange the mixed salad leaves on 4 serving places with
the avocado slices on top. Drizzle the warm sauce over them and serve garnished with fresh coriander
leaves.
Apple, Mushroom and Calvados Soup
2 tbsp groundnut oil
225g/ 8oz onions, finely chopped
225g/ 8oz potatoes, finely chopped
225g / 8oz mushrooms finely chopped
600ml / 1 pint vegetable stock
300ml / 1/2 pint apple juice
salt and freshly ground black pepper
4-6 tbsp Calvados (or brandy)
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