Vegan Recipe Collection Over 800 Vegan Recipes

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Place water, lemon juice, coconut, cilantro, ginger, green chili, cumin and salt in the order given in the
container of a blender. Blend until reduced to a thick puree, adding a little more water if necessary. Pour
into a small bowl.
Heat oil in 6-inch skillet over medium low heat. Add black mustard seeds. When the seeds start
crackling, remove from heat. add to the contents of the bowl.
Biker Billy Cooks With Fire-Bill Hufnagle
Hot and Spicy Bean Curd Burritos
Olive oil
1lb extra firm bean curd, drained and cut into 1/2 inch cubes
2 carrots, peeled and cut into 1/2 inch chunks
1 bunch broccoli, florets reserved and stalks cut into 1/2 inch chunks
1 red bell pepper, cored and cut into 1/2 inch pieces
1 yellow bell pepper, cored and cut into 1/2 inch pieces
2 garlic cloves thinly sliced
2 medium red onions, diced
salt and pepper
eight to ten 10-inch flour tortillas
Method
Heat several tbsp of olive oil in a large sauté pan or wok. Add the bean curd and stir well to coat with
oil. Sauté stirring often for 7 to 10 minutes or until the bean curd is brown on all sides.
Add the carrots and broccoli stalks stir well and sauté for 3-5 minutes stirring often. Stir in peppers,
garlic and onion and sauté for 3-5 minutes stirring often.
Cut the broccoli florets into bite size pieces and stir into the bean curd mixture. Sauté for 2-4 minutes,
stirring often, the burrito filing is done with the broccoli florets darken but arte still crispy. Season to taste
with salt and pepper.
Put tortilla on a plate. Place several tbsp of filling on the tortilla, but some salsa on top, roll up and serve.
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