Vegan Recipe Collection Over 800 Vegan Recipes

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Cook the rice in boiling water, stirring occasionally to release the starch and make the rice stick. Drain
and cool until needed.
For the avocado filling, take one third of the cooked rice and form into 4 cubes. Toss the avocado sliced
in the lemon juice to stop them discolouring. Toast the nori over a gas flame for a few seconds, until it
becomes green and translucent. Cut into strips. Take a cube of rice, put a small amount of wasabi on top,
then a slice of avocado and tie in place with a strip of nori. Chill.
For the red pepper filling, place the toasted nori on a sushi mat or piece of cling film. Spread one-third of
the rice over the nori. Make an indentation 1.25cm / 1/2 – 1inch in from on long edge with a chopstick
and spread with a little umeboshi sauce. Place the red pepper and cucumber strips side by side along the
indentation. Roll up firmly, using the mat or cling film to help you. Chill and cut into slices.
For the ginger, take the remaining cooked rice and mix in the capers and fresh mint. Lay 4-5 pieces of
pickled ginger onto a piece of cling film, put a heaped tbsp of the rice mixture in the centre and bring the
ginger up around to enclose it. Use the cling film to compress the ball by gathering tightly and twisting.
Refrigerate until ready to serve. Repeat 3 more times.
To serve, arrange a selection of sushi on each plate with 1/2 tsp of wasabi paste, a small bowl containing
1 tbsp shoyu and a little pile of chopped pickled ginger.
Farfalle with Mushrooms and Spinach
225g / 8oz farfalle pasta
2 tbsp olive oil
225g / 8oz mixed mushrooms e.g. oyster, shiitake and field, thickly sliced
2 garlic cloves, crushed
100g / 4oz baby spinach leaves, washed and dried
6 sun dried tomatoes in oil, finely chopped
salt and freshly ground black pepper
to garnish:
1/2 bunch fresh basil leaves
100g / 4oz cherry tomatoes, halved
cool the pasta in salted boiling water as instructed on the packet.
Meanwhile, heat the olive oil in a large frying pan. Quickly fry the mushrooms and garlic over high heat
for 2-3 minutes, until just cooked.
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