Vegan Recipe Collection Over 800 Vegan Recipes

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Bring rice and water to boil in a pan. Simmer, covered, until all the water is absorbed and rice is tender,
20 or so minutes.
Add raisins, cashews and cardamom. Dissolve sugar in the coconut milk and stir into the rice mixture
gently, so as to not break the rice kernels. Raise heat slightly and cook uncovered until the mixture
thickens, 5 to 10 minutes. Remove from heat. Let cool slightly. Garnish with pistachios and serve.
Begun Posto – Smoked Eggplant in
Garlic-Poppy seed Sauce
1 medium eggplant, about 1lb
2 tbsp vegetable oil
2 whole dried red chiles
1/4 tsp fenugreek seeds
1 1/2 tbsp minced garlic
1 tsp seeded, chopped fresh green chili
1/4 tsp turmeric
1/4 cup water
2 tbsp white poppy seeds made into a paste (toast the seeds in a dry skillet and then pulverize them in a
mortar and pestle with a little water to make a paste)
1/2 tsp salt
1/2 tsp sugar
Smoke and roast the eggplant: Preheat oven to 450F (230C). Cut eggplant in half lengthwise and place
on an ungreased baking sheet with the cut side down. Bake for 30 to 34 minutes or until the eggplant
wrinkles and feels soft to the touch when pressed. Slice. Set aside.
Heat oil in a skillet over medium low heat. fry red chiles until they darken. Add fenugreek, garlic and
green chili and stir until garlic turns light brown. Add turmeric and water and bring to boil. Lower the heat
slightly and stir in the eggplant slices. Add poppyseed paste, salt and sugar and mix well. Simmer
covered for 20 minutes, stirring occasionally to prevent sticking. Remove from heat. let stand covered for
a few minutes to help develop flavours. Garnish with green onions.
Begun Bhaja – Crisp Fried Eggplant
1 cup besan (chickpea flour)
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