Vegan Recipe Collection Over 800 Vegan Recipes

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Cook until the pulp disintegrates into the sauce, about 2 minutes, stirring often. Transfer to a bowl and let
cool slightly.
Stuff the hollowed tomatoes with this mixture and place upright in a baking pan. If they will not stand
because of their point ends, place a crumpled piece of aluminium foil on the bottom of the baking pan and
make small hollows in the foil to support the tomatoes upright. Or you can use a muffin pan…
Just before serving, preheat oven to 400F / 200C / gas mark 6. bake the tomatoes until they are tender
but retain their colour and shape, 7- 12 minutes (the timing will vary with the firmness and size of the
tomatoes. Do not over bake or the tomatoes will darken and their skin will wrinkle. Serve immediately.
Saak Bhate – pureed greens with chilli and coconut over rice
5 ½ cups (1 litre 375ml) firmly packed slivered greens (mustard greens, collards, kale, fresh spinach).
1 tbsp mustard oil
2 tsp black mustard seeds, ground to a powder, mixed with 2 tsp water and allowed to stand for 30
minutes
1 green chilli seeded and chopped
¼ tsp salt
2 tbsp dried flaked or shredded sweetened coconut or freshly grated or shredded coconut mixed with ¼
tsp sugar
plain boiled rice
Method
Bring 3-4 tbsp water to a boil in a large, deep sided pan. Add the slivered greens. Cover and turn heat
to medium low, and steam until the greens are tender but still retain their color, 4-5 minutes. If using
spinach, you need only a minute or two.
To puree the greens: Do this in batches: place about 2 tbsp water and about 2 cups of cooked greens in
a blender. Don’t use any more water then necessary to achieve a smooth puree.
Place the pureed greens in a sieve about 5 inches (2.5cm) in diameter. Rest the sieve over a tall tumbler
to catch the drippings. With the back of a large spoon, press down on the greens to squeeze out
moisture. About a cup of liquid will be released into the tumbler. When no more moisture comes out, set
the greens aside.
Heat oil in a skillet over medium low heat. Add mustard paste and green chilli and stir a few times,
keeping the skillet partially covered if the mustard paste starts to splatter. Add the greens and salt and stir
a few times. Add coconut and mix well. Remove from heat. Serve about 2 tbsp per person on top of
boiled rice.
Tarkarir Pullao – Vegetable Pullao
Vegetable oil
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