Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Put the lentils and onion in a very large bowl and add the water. Place into the microwave, three quarters cover and cook on full power for 10-15 minutes stirring occasionally until the lentils are soft. Add chilli, lemon juice, spinach and margarine, cook on full power for 15-20 minutes stirring frequently until the mixture is thick and just moist. Remove from microwave. Warm the pita breads in the microwave on kitchen paper on full power for 30 seconds. Cut in half and fill the pockets with the mixture. Insalata Calda Di Vignola Ingredients 8oz (225g) Bulgur cracked wheat 1oz (30g) pine kernels 1 pint (570ml) boiling water 1 large onion 2 medium green pepper 2 tbsp olive oil 3 tomatoes, chopped ½ tsp dry basil sea salt freshly milled black pepper Method Put the cracked wheat and pine nuts in a large bowl and place in microwave. Cook uncovered on full power for 3 minutes stirring once during cooking. This brings out the flavour. Stir in the boiling water. Cover and leave to stand for 15 minutes. Meanwhile, peel and chop the onion, peppers and garlic. Place them into another bowl, cover and cook on full power for 8-10 minutes until the vegetables are soft, stirring once during cooking. Add the tomatoes and basil, cover and cook on full power for a further 1-2 minutes to soften the tomatoes. Stir into the cracked wheat, which should have absorbed the water. Season with salt and pepper and reheat on full power for 2-3 minutes. Mushrooms in Garlic Sauce Page 634
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Ingredients 1lb (455g) button mushrooms 1 clove garlic ¼ tsp salt 3oz (85g) margarine freshly milled black pepper 2 slices wholemeal bread 1 tsp arrowroot 1 tbsp water 2 tbsp freshly chopped parsley method wash and quarter large mushrooms. Crush the garlic and salt together with the flat of a knife. Put the margarine into a large bowl and place in the microwave. Heat on full power for 1 minute. Stir until melted. Add the mushrooms, garlic and pepper to taste. Toss the mushrooms to coat wit the margarine mixture. Cook on full power for 5 minutes, stirring occasionally until the mushrooms are tender but not soft. While the mushrooms are cooking, toast the bread. Using a slotted spoon, pile the cooked mushrooms on to the hot toast. Blend the arrowroot with 1 tbsp cold water and stir into the remaining juices. Cook for 1 minute or until thickened, stirring once during and once after cooking. Pour the sauce over the mushrooms, sprinkle with parsley and serve hot. Pepper and Onion Stuffed Crispy Potatoes Ingredients 2x10oz (285g) baking potatoes 1 tbsp vegetable oil 1 small green pepper, cored, seeded and diced 1 small onion, peeled and chopped 1 clove garlic, peeled and crushed Page 635
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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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1 onion, chopped 1 tbsp olive oil 1
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Vegan Recipe Collection Over 800 Vegan Recipes

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