Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html pinch ground ginger pinch saffron powder sea salt freshly milled black pepper 1 tbsp freshly chopped parsley Method Wash and dry the potatoes and prick deeply with a fork. Place in microwave on kitchen paper (paper towels) and cook on full power for 5 minutes. Reposition and turn the potatoes over, then continue cooking for 5-6 minutes until soft. Cut in half lengthwise and scoop out the pulp. Mash lightly with a fork. Arrange the potato skins in a shallow dish and pour a little oil around the inside. Brush some oil over the outside of the skins as well. Cook on full power for 4-6 minutes until the skins are crispy removing each skin as it is ready. Mix together in a small bowl the green pepper, onion, garlic, ginger and saffron and season to taste with salt and pepper. Cover tightly and cook on full power for 3-4 minutes until soft. Mix the cooked vegetables into the mashed potatoes, then pile the mixture into the potato skins. Reheat, uncovered, for 2-3 minutes until hot. Sprinkle with the chopped parsley. Vegetable Curry Ingredients Small onion, peeled and finely chopped 1 tbsp vegetable oil 4 cardamoms, bruised 1 tsp fenugreek seeds ½ tsp mustard seeds 1 tsp coriander seeds 1 tbsp turmeric 1 large potato, peeled and diced Page 636
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2 medium courgettes (zucchinis), cut into 1 inch (2.5cm) chunks 1 small cauliflower, stalks removed and florets divided up 4oz(115g) cut green beans 1x8oz(225g) can tomatoes 2 bay leaves ¼ - ½ pint (140-285ml) hot water ½ tsp salt ¼ tsp freshly milled black pepper Method Put the onion into a very large bowl with the oil and place it in the microwave. Cook on full power for 4 minutes until the onions being to brown. Add the cardamoms, fenugreek, mustard, coriander seeds and turmeric. Cook on full power for 1 minute, stirring halfway through cooking. Add the diced potato to the mixture and cook on full power for 3 minutes, stirring twice. Add the courgettes, cauliflower florets, beans, tomatoes and bay leaves, cover and cook on full power for 5 minutes Add about half the water. Cover and cook for 10 minutes. Reduce the setting to Defrost/Low and cook for 15 minutes stirring occasionally, until the vegetables are tender, adding the remaining water if necessary. Adjust seasoning to taste. Vegetarian <strong>Recipe</strong>s for your Slo Cooker – Annette Yates Thick Tuscan bean soup 225g/8oz dried cannellini or borlotti beans, soaked overnight in plenty of cold water 15ml/1 tbsp olive oil, plus extra to serve 1 large onion, cut into small dice Page 637
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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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