Vegan Recipe Collection

Jan 24, 2017 | Publisher: edocr | Category: Food & Dining |  | Collection: Recipes | Views: 14 | Likes: 1

Vegan Recipe Collection Over 800 Vegan Recipes Here’s a collection of vegan recipes extracted from various cookbooks. They were entered in by hand typing so may contain some typos. Many of the recipes have been ‘Americanized’ or ‘Anglicised’ to appeal to UK and USA readers. If you like a recipe, consider buying the cookbook it came from. A Taste of Mexico by Kippy Nigh..21 Chalupas.21 Ron’s Best Guacamole.21 Jicama con Limon y Chile.22 Berenjena Catalana de Barbara..22 Sopa de Nopal (Cactus Soup)22 Crema de Aguacate con Tequila (cold cream of Avocado with Tequila)23 Agucates Rellenos de Huitlacoche (Huitlacoche (or mushrooms)-Stuffed Avocados from Puebla)23 Pastel de Lenteja con Nuez (Mexican Lentil Nut Loaf)23 Textured Vegetable Protein Mole Enchiladas.24 Arroz a La Mexicana (Mexican Rice with Vegetables)25 Repollo Relleno en Salsa de Chipolte (stuffed cabbage in chipolte sauce)25 Chiles Rellenos de Picadillo..26 Chiles Rellenos de Arroz Integral (Chiles Rellenos Stuffed with Brown Rice)27 Cueza a la Veracruzana (Chayote Root Veracruz Style)27 Salsa Mexicana..28 Salsa Tapatio..28 Banana Flambé.28 Generated by ABC Amber LIT Converter, Page 1 Salsa Chipotle.28 Alice Waters.29 Fennel a la Grecque.29 Caramelised Fennel.29 Fennel Pasta..29 Grilled Asparagus with Blood Oranges and Tapenade Toast.30 Moroccan Chickpeas.30 Eggplant, Tomato and Onion Gratin..31 Baked Stuffed Eggplant.31 Fava Bean Ragout with Potato Gnocchi31 Potato, Morel and Onion Fricassee.32 Authentic Chinese Cuisine – Bryanna Clark Grogan..32 Sichuan Kung Pao ‘Chicken’32 Stir Fried Tofu with Leeks.33 Vegetarian Stir Fry ‘Oyster’ Sauce.33 Sichuan ‘Beef’ and Broccoli33 Red Pepper Tofu..34 Mapo Doufu..35 Hunan Hot and Sour Vegetarian “Duck”.35 Steamed Tofu with Spicy Bean Paste Sauce.36 Hunan Style “Duck” Curry..36 Hunan Tofu with Fresh Garlic..37 Chinese-Style Chili Green Beans.37 Chinese-Style Zucchini with Ginger..37 Sichuan Spicy Tangerine ‘Chicken’38 Generated by ABC Amber LIT Converter, Page 2 Dan Dan Noodles.38 Seitan “Seafood” (scallops, fish, clams, shrimp)39 Buddha’s “Chicken”.39 Chinese Style “Beefy” Seitan..40 Asparagus Beef with Black Bean Sauce.41 Bharti Kirchner: Bengali Recipes.41 Musurir dal – Onion-fragrant Red Lentils.41 Toker Dal – Tart Red Lentils.42 Matar Dal Shorshe Diyea – green split peas in zesty mustard sauce.43 Chholar Ghughni – Down home chick pea stew...43 Chholar Dal – Festive Chickpeas with coconut and whole spices.44 Jhal Alu – Fiery Potatoes.44 Siddha Alur Bhala – Spicy Home Fries.45 Alur Dom – Potatoes braised in rich tart sauce.45 Alur Khosha Bhaja – Potato skin fry..46 Begun Pora – Rich roasted eggplant.46 Kumror Ghanto – Butternut Squash in Mustard Sauce.47 Bandhakopir Ghanto – Cabbage Potato Extravaganza..47 Phulcopi Bhapa – Steamed Spicy Cauliflower..48 Phulkopir Dalna – Cauliflower and Potatoes in Roasted Red Chilli Sauce.48 Tomato Bhapa – Spicy Stuffed Tomatoes.49 Saak Bhate – pureed greens with chilli and coconut over rice.50 Tarkarir Pullao – Vegetable Pullao..50 Luchi – puffed bread..51 Narkeler Payesh – Coconut Scented Rice Pudding..51 Begun Posto – Smoked Eggplant in Garlic-Poppy seed Sauce.52 Generated by ABC Amber LIT Converter, Page 3 Begun Bhaja – Crisp Fried Eggplant.52 Kumror Dalna – Sweet and Tart Pumpkin..53 Palong Saak Bhaja – Peanut Topped Greens.53 Kurmor Bhate – Lime Splashed Butternut Squash over Rice.54 Narkeler Chatney – Coconut and Cilantro Chutney..54 Biker Billy Cooks With Fire - Bill Hufnagle..54 Hot and Spicy Bean Curd Burritos.54 Biker Beerittos.55 Black Eyed Soup.55 Mean Black Bean Soup.56 Lucifer’s Angel Pasta..56 Hot Nutty Noodles.57 Smoky Bean Curd Stir Fry..58 Fried Rice with Hot Leek Sauce.59 Hot Tom Potatoes.60 Hot Garbanzo Beans with Sun Dried Tomatoes.60 Masala Potatoes.61 Mexi-Corn..61 Hot Nutty Butternut Squash..61 Spicy Hoppin’ John..62 Killer Curry..62 Joe Allen’s Polka Pepper Pasta..63 Loco Lo Mien..63 Red Hot Red Pepper Salsa..64 British Museum Cookbook – Michelle Berriedale-Johnson..64 Generated by ABC Amber LIT Converter, Page 4 Imperial Rome.65 Medieval Europe.66 Renaissance Italy..67 Brown Rice Cookbook..68 Zen Hash..68 Moroccan Rice Alicantina..68 Nettle Soup with Brown Rice.69 Rice, Vegetable and Tofu Soup.69 Mushroom and Tomato Risotto..70 Café Pacifico Restaurant Recipes.70 Strawberry Spinach Salad..70 Coconut Lime Rice.71 Refried Beans.71 Café Pacifico Hot Sauce.71 Café Pacifico Guacamole.71 Café Pacifico Margarita..71 Good Time Eatin' in Cajun Country: Cajun Vegetarian Cooking – Donna Simon..72 Peppered Tofu..72 Corn Chowder..72 Gumbo..72 Cajun Tofu..73 Pecan Rice Dressing..73 Cabbage Rolls.74 Cajun/Creole Seasoning..74 Creole Courtboullion..75 Jambalaya..75 Generated by ABC Amber LIT Converter, Page 5 Broussard Black-Eyed Peas.76 Lafayette Lima Beans.76 French Fried Onion Rings.76 Potato Fritters.77 Smothered Cabbage.77 Corn Bread..77 Hush Puppies.77 Scalloped Eggplant.78 Macaroni and ‘Cheese’79 Louisiana Pecan Mushroom Sauce.79 Southern Tomato Sauce.79 Cajun Style Blackened Tofu..80 Pepper Dressing..80 Sloppy Joe’s.81 Gumbo Des Herbes.81 Lima Bean Soup.81 Saucisse (Louisiana-style veggie sausages)82 Traditional Candies.82 Barley Sugar..82 Acid Drops (sour balls)83 Real Fruit Jellies.83 Cinder Toffee.83 Edinburgh Rock..84 Caribbean Style Vegetarian Cooking..84 Red Kidney Beans and Oatmeal Loaf with Coconut Sauce.84 Generated by ABC Amber LIT Converter, Page 6 Black Eye Peas and Rice.85 Speedy Sweet Potato Pie.85 Caribbean Yellow and Green Split Pea Rice.86 Jamaican Pumpkin Pancakes.86 Avocado with Raspberry Vinegar..87 Chilli Recipes.87 Hot Peanut Sauce.87 Chilli Noodles.87 Chilli Pesto..87 Chilli Mulled Wine.88 Grilled Peaches with Chilli88 Chilli and Garlic Bread..88 Classic Vegetarian Cooking from the Middle East & North Africa - Habeeb Salloum...88 Shawrbat Rumman (Iraqi Pomegranate and Mushroom Soup)88 Hasa al-Khar (Iraqi vegetable soup)89 Fattoosh (Lebanese/Syrian Bread Salad)89 Salatt Batata (Tunisian Potato Salad with Caraway)90 Tajin Khurshuf M’qualli (Moroccan Artichoke Tajin)90 Kibbet Batata (Lebanese/Syrian Burghul and Potato Pie)90 Fool Fass (‘Fava beans of Fez’)91 Batata ma Snobar (Syrian Potatoes and Pine Nuts)91 Mutabbal Koosa (Syrian zucchini appetizer)91 Mishee Malfoof bi Zayt (Cabbage Rolls in Oil)92 Kibbet Hummus (Chickpea and Burghul Patties)92 Hummus ma’ Loobya (Chickpeas with Green Beans)93 Markit Ommalah (Tunisian Chickpea and Lentil Stew)93 Generated by ABC Amber LIT Converter, Page 7 Fool ma’ Tomatin (Palestinian Fava Beans and Tomatoes)94 Bathinjan Maqlee Falasteeni (Palestinian Fried Eggplant)94 Khiyar Maqlee (Lebanese Fried Cucumbers)94 Bissara (Moroccan Fava Bean Puree)95 Bamya ma’ Thoom (Syrian Okra and Garlic Appetizer)95 Mutabbal Batata (Palestinian Garlic Mashed Potato Appetizer)95 Maazat Hummus wa Zaytoon (Palestinian Chickpea and Olive Appetizer)96 Maazat Zaytoon (Palestinian Olive Dip)96 Hasa al-Hummus (Iraqi Chickpea Soup)96 Shawrbat ‘Adas bi Thoom wa Kammoon (Palestinian Lentil and Garlic Soup Flavoured with Cumin)97 L’Hamraak (Moroccan Eggplant and Summer Squash Soup)97 Salatat Fool (Sudanese Peanut Salad)97 Cooking with Peta..98 Cream filled orange crumb cake.98 Pumpkin Spice Cake.99 Apple Streusel Pie.99 Blueberry Cheeze Cake.99 Chocolate Rum Pie.100 Rice Crispy Treats.100 Fudgy Cocoa Mint Cookies.101 Creamy Potato Leek Soup.101 Chipotle Spilt Pea Soup.101 Chicken Friendly Tofu Nuggets with Maple Mustard Dipping Sauce.102 Artichoke Tofu Pasta..102 Hot and Spice Lo Mein..102 Generated by ABC Amber LIT Converter, Page 8 Jerk Tofu..103 Zucchini Boats.103 Nutty Zucchini Loaf.104 Quick Stroganoff.104 Stir Fried Tofu and Vegetables in Ginger Sauce.105 Tofu Foo Yung..105 Linguine with Smoky Tomato Sauce.106 French-Fried Onion String Beans.106 Green Bean Stroganoff.106 Cocoa Banana Muffins.107 Cream of Celery Soup.107 Noodles with Peanut Sauce Salad..107 Bleu ‘Cheese’ Salad Dressing..108 Crispy Tofu Cubes.108 Knishes.108 Deviled Tempeh Spread..109 Chickpea Pita Pockets.109 “Beefless” Stew...110 Butternut and Chestnut Holiday Sauté.110 Smoky Spuds and BBQ Beans.110 Stuffed Roasted Poblanos.111 Szechuan Noodles.111 Polenta and Tomato Stuffed Peppers.112 Peanut Better Bars.112 Chocolate Pudding..112 Creamy “Bacon” – Orange Salad Dressing..112 Generated by ABC Amber LIT Converter, Page 9 Creamy Dill Dressing..113 Poppy Seed Passion Dressing..113 Vegan Thousand Island Dressing..113 Psychedelic Pasta Salad..114 Jicama Salad with Orange Vinaigrette.114 Creamy Tomato Bisque.114 Hot Shot Soup.114 Fiesta Dip.115 Cooking With Seitan - Aveline Kushi.115 Seitan with Onions and Carrots Baked in a Heavenly Creamy Dill Sauce.115 Hot Wilted Spinach Salad with Sesame-Chili Braised Seitan and Bell Peppers.116 Baked Country Style Patties with Grated Apples and Sauerkraut.116 Baked Cutlets with Onions and Herbed Almond Crumb Stuffing..117 Roasted Seitan with Red and Yellow Peppers in a Chive Garlic Sauce.118 Pastichio – Greek-Style Macaroni Casserole.118 Hickory Flavoured Barbecue Sauce.119 Golden Squash Potage.119 Cranks Cookbook..120 Garlic Relish..120 Baked Grapefruit.120 Armenian Soup.120 Carrot Apple and Cashew Nut Soup.120 Mushroom and Potato Pie.121 Delicious Jamaica - Yvonne McCalla Sobers.121 Jamaican Yam Run Down Casserole.121 Generated by ABC Amber LIT Converter, Page 10 Jamaican Peanut Stew...122 Jamaican Vegetable Run Down..122 Ackee Heritage.123 Jerk Tofu..123 Jerk Potatoes.123 Jamaican Pea Soup.124 Lacatan Banana Loaf.125 Stamp and Go..125 Ben Johnson Vegetable Stew...126 Deutsch Rezepte..126 Gefullte Tofuschnitten..126 Easy Vegan Cooking - Leah Leneman..127 Potato-paprika..127 Hazelnut and Potato Patties.127 Banana and Spaghetti Curry..128 Quick Pizza..128 Nasi Goreng..129 Lebanese Style Green Bean Stew...129 Hummus Patties.129 Chickpeas in a Spanish Sauce.130 Butter Bean and Potato Stew...130 Vegetable and White Bean Casserole.130 Megedarra..131 Armenian Black-eyed Beans and Nuts.131 Caribbean Salad..131 Curried Lentil Soup with Mushrooms.132 Generated by ABC Amber LIT Converter, Page 11 Stuffed Banana Salad..132 Mexican-style Potato Salad..132 Black-eyed Bean Salad..133 Tagliatelle All’ Alfredo..133 Tofu and Miso Sauce for Spaghetti133 San Clemente Curry..134 Avocado a la King..134 Curried Cashews.135 Bubble and Squeak..135 Cauliflower Romagna-Style.135 Hot Blackberry Soup.136 Avocado Dessert.136 Avocado and Gooseberry Fool.136 Baked Bananas and Oranges.136 Oliebollen..136 Coconut Refrigerator Cookies.137 Banana Cream Pie.137 Blackcurrant Sorbet.138 American Style Muffins.138 Crepes.138 Potato Scones.138 Avocado Vichyssoise.138 White Bean and Black Olive Soup.139 Curried Butter Bean Salad..139 Quick Sausage Pie.139 Generated by ABC Amber LIT Converter, Page 12 Toad in the Hole.140 Veggie Burger Mix Cottage Pie.140 Veggie Burger Mix Bolognese Sauce for Spaghetti140 Mock ‘Ham’141 Smoked Tofu and Mashed Potato Cakes.141 Swiss ‘Steak’141 Piquant Coleslaw...142 Hijiki Tofu Balls.142 Cauliflower Sandwich Spread..143 Fried Peanut Butter Sandwiches.143 Curried Avocado Spread..143 Grilled Garlic Mushrooms.143 Creamy Banana Risotto..143 Creamy Curried Sauce on Bulgar..144 Gnocchi alla Romana..144 Oaty Burgers.145 Cream of Peanut Butter Soup.145 Quick Curried Pea Soup.145 Eva Batt’s Vegan Cooking..146 Onions De Luxe.146 Bircher Potatoes.146 Stuffed Butter Bean (lima bean) Roast.146 Stuffed Marrow...147 Economy Casserole.147 Black-eyed Bean Layer Pie.147 Mushroom Pie.148 Generated by ABC Amber LIT Converter, Page 13 Fricassee with Mushrooms.148 Apple Rolypoly..149 Soya Cream Cheese Style.149 Parkin..149 Soya Fritters.149 Pease Pudding Fritters.149 Peach Curry..150 Brazil and Hazelnut Roast.150 Fruitarian Cake.150 Apple and Date Mousse.151 Carrot Cutlets.151 Pease Pudding with Corn and Sauce.151 Super Simple Shepherds Pie.152 Fannie Farmer..152 Tuscan Bread Salad..152 Capellini with Salsa Cruda..152 Turkish Pilaf.153 Colcannon..153 Garlic fried Eggplant.154 Lyonnaise Potatoes.154 Sweet Potato and Apple Scallop.154 Braised Herb Tomatoes.154 Feasts from the place below – Bill Sewell..155 Asparagus in Nori with Dill Dressing..155 Tabouleh with roast peppers.155 Generated by ABC Amber LIT Converter, Page 14 Puy Lentils in a Truffled Balsamic Vinaigrette.156 The Ultimate Potato Salad Recipe.156 Nori Sausages with Pepperonata and Arame.157 Field Mushrooms Stuffed with Roast Tofu and Shallots.158 German Lentil Soup.159 Flavours of Korea - Deborah Coultrip-Davis.159 Kimchi Kuk (Kimchi Soup)159 Sam Bap (Rice Balls)160 Kongnamul Kuksu (Bean Sprout Noodles)160 Tubu Kui (Barbecued tofu)161 Maeun Tubu Bokum (fiery tofu)161 Kokuma Bokum (Sweet Potato Stir-Fry)161 Tubu Kuksu (tofu noodles)162 Kuksu Muchim (Cucumber Noodles)162 Kaji Kuksu (eggplant and noodles)163 Maeun Kochu Kuksu (hot pepper noodles)163 Kong Namul Kuk (Bean Sprout Soup)163 Hobak Juk (pumpkin stew)164 Maeun Dok Bokum (Spicy Rice Cakes)164 Kaji Tubu Bokum (eggplant tofu)164 Sangkang Tubu Muchim (Ginger Tofu)165 Bosot Tubu Muchim (Mushroom Tofu)165 Kochu Tubu Chorim (Pepper Tofu)165 Maeum Kuk (Spicy Rice Soup)166 Miyuk Kuk (Seaweed Soup)166 Yachae Kochu Bokum (Red Pepper Broccoli)166 Generated by ABC Amber LIT Converter, Page 15 Kochu Kamja Chorim (Pepper Potatoes)167 Dan Kim Kui (Crispy Seaweed)167 Oi Sangchae (Cucumber Salad)168 Baechu Kimchi (Cabbage Pickle)168 Veggie Food from the Stars – Animal Aid..168 Sicilian Bean and Potato Salad – Paul McCartney..168 Crispy Vegetable Wontons – Paul McCartney..169 Knockout Guacamole – Dannii Mynogue.170 Spikes Sweet Spaghetti – Spike Milligan..170 The Best Sandwich Ever – Victoria Wood..170 Tofu, Rambutan & Pineapple Curry – Michaela Strachan..171 Middle Eastern Potato Casserole – Virginia McKenna..171 Vegetable Risotto – Eric Richard..172 Flavours of India - Madhur Jaffrey..172 Mango Curry – Manga Kalan..172 Chick Pea Flour Pancakes - Pudla..173 Spicy Potatoes with Tomatoes – Batata Nu Shak..174 Sweet and Sour Chick Pea Flour Soup - Kadhi175 Gingery Cabbage and Peas – Kobi Vatana Nu Shak..175 Carrots Stir-Fried with Green Chillies – Gajar Marcha No Sambharo..176 Stuffed Potato Patties – Alu Tikki177 Sweet and Sour Red Lentils – Tak Dal.177 Munchable Peanut Salad - Sundal.178 Indian Cooking – Naomi Good..179 Pakora..179 Generated by ABC Amber LIT Converter, Page 16 Phul Gobi with Peppers.179 Aloo Mattar..180 Masoor Dhal.180 Courgette, Peas and Coriander..180 Aloo Sag..181 Tamatar Aloo..181 Potato with Mustard Seed..182 Bharta..182 Paratha Bread..182 Chapati183 Quick Curries – Pat Chapman..183 Corn and Mushroom Stir Fry Balti183 Madrasi Sambar..184 Savory Fritters (Pakoras)184 Friends of the Earth..185 Spicy Split Pea Pate.185 Mushrooms in Red Wine.185 Chestnut and Apple Soup.185 Fennel and Lemon Soup.186 Jerusalem Artichoke Casserole.186 Devilled Leeks.186 Barley Pilaf.187 Hippie Rice.187 Frumenty..187 English Field Bean Pate.187 Pulse Chutney..188 Generated by ABC Amber LIT Converter, Page 17 Aduki Bean, Orange and Tomato Casserole.188 Summer Vegetable Hot Pot.188 Stuffed Turnips.189 Half Baked Potatoes.189 Jugged Peas.189 Stuffed Nasturtium Leaves.189 Mushroom Ketchup.190 From the Tables of Lebanon – Dalal Holmin & Maher Abbas MD..190 Shorbat Mamrouteh – Southern Lentil Soup.190 Shorbat Sbanegh Bi-Adas – Spinach Lentil Soup.191 Salatet Al-Fasoolia – Bean Salad..191 Salatet Al-Zaatar – Thyme Salad..192 Hindbeh Bi-Zeyt – Dandelions with Onions.192 A Taste of Georgia - members of the Newmann Junior Service League circa 1976.192 Mary’s Garden Vegetable Casserole.192 Southern Fried Okra..193 Fried Squash Balls.193 Bohemian Tomatoes.193 Scalloped Tomatoes.194 Fried Green Tomatoes.194 Artichoke and Rice Salad..194 Fire and Ice.194 Cole Slaw...195 Gilligan’s Island Cookbook – Dawn Wells.195 I am What I Yams.195 Generated by ABC Amber LIT Converter, Page 18 Spudnik Cucumber Surprise.195 Mayflower Cauliflower Casserole.195 Ginger’s Hawaiian Ginger Beets.196 Plan B Green Beans with Basil.196 Jack and the Beanstalk Bean Pot.196 Roy Hinkley’s Spanish Rice.197 Uncle Ramsey’s Curried Rice and Raisins.197 Cannibals Cranberry Salsa..197 Good Housekeeping Recipes.198 Caramelised Shallot and Mushroom Tart.198 Roasted Fennel with Oranges and Dill Mash..198 Spicy Bean and Tomato Fajitas.199 Green World Cookbook – Rachel Demuth..199 Laotian Hot Red Pepper Tempeh Stir Fry..199 Rosemary Linguine with Onion, Roasted Garlic, Mushroom and Walnut Sauce.200 Tibetan Momo with Shamdur Sauce.201 Gumbo Ya Ya with Yellow Corn Bread..202 Brandied Portobello Mushrooms on a Tomato Cashew Crust.203 Indian Vegetarian Cookery..204 Alu tamatar piaz tarkari (Potato, tomato and onion tarkari)204 Guda Kofta (marrow balls)205 Baingan bharta (Aubergine Puree)205 Sag bharta (Spinach puree)205 Patiya (Potato and Green Bananas)206 Kadu fugath (Pumpkin or marrow foogath)206 Arbi ki kari (Yam curry)207 Generated by ABC Amber LIT Converter, Page 19 Phali ki kari (Peanut Curry)207 Aru chaval (Peach Rice)207 Kenchin Jiru (Japanese Tofu and Vegetable Stew)208 Nasu no Dengaku (Japanese Style Fried Eggplant with Miso Sauce)208 Karei Udon (Japanese Style Curry Udon)209 Ramen..209 Enoki no Saka-Mushi (Japanese Style Enoki Mushrooms with Sake)209 Oyako Donburi (Japanese Rice Bowl with vegan ‘chicken’ and ‘egg’)210 Miso Soup with Tofu and Scallions.210 Wakame Salad with Japanese Style Dressing..210 Okonomiyaki (Savoury Vegetable Pancakes)211 Karei Rice (Japanese Style Curry Rice)211 Yasai Korrokeh (Japanese style Vegetable Croquettes)212 Daikon Salada (Daikon Salad with Lime-Ume Dressing)212 Roasted Asparagus with Lime Ponzu Sauce.212 Joy of Vegan Cookery – Amanda Grant..213 Corn, Coconut, Lime and Basil Soup.213 Vivid Beetroot and Horseradish Gnocchi213 Warm Cumin and Coriander Spinach on Garlic Mash..214 A Very Modern Waldorf Salad..215 Red Cabbage with Sake on Rice Noodles.215 Sticky Golden Onion Tarts.216 Roasted Red Onions and Wilted Spinach with Sweet Potatoes.216 Individual Crispy Porcini Bakes.217 New Potatoes and Petits Pois with Pungent Green Sauce.217 Generated by ABC Amber LIT Converter, Page 20 Olives with Fresh Rosemary and Orange.218 Melon with Red Wine and Mint Sauce.218 Crunchy Baked Tomatoes with Lime, Onion and Chilli218 Moroccan Spiced Couscous with Fruits.219 Chocolate Raspberry Hazelnut Cake.220 Baked Bananas with Orange and Hazelnuts.220 Treacle Tart.220 Fresh Fruits in Wine with Basil.221 Crispy Polenta Peppers and Courgettes with Balsamic Vinegar..221 Classic Palestinian Cooking - Christiane Dabdoub Nasser..222 M’jaddara (Palestinian Rice with Lentils)222 Salatet el-raheb (Palestinian Aubergine Salad)222 Balilah (Palestinian ChickPea Salad)223 Fried Cauliflower with Lemon..223 Grilled Peppers with Coriander Dressing..224 Ard el-shawkeh (Steamed Artichokes with Garlic Dressing)224 Leith’s Vegetarian Bible -Polly Tyrer..224 Coconut Leeks.224 Toasted Sage and Lemon Mushroom Sandwiches.225 Avocado and New Potato Salad in Paprika Dressing..225 Baked Baby Plum Tomatoes and Baby Leeks.226 Roasted Wedges of Acorn Squash with Fennel Seeds and Garlic..226 Sauteed Butternut Squash with Mint.227 Courgette Sticks with Toasted Sesame Seeds and Ginger Dipping Sauce.227 Lentil and Mustard Pottage.228 Puy Lentils with Roasted Shallots.228 Generated by ABC Amber LIT Converter, Page 21 Quinoa and Apricot Salad with Toasted Pinenuts.229 Ionian Pasta Salad..229 Teriyaki Tofu with Steamed Bok Choi and Sesame Soba Noodles.230 Linda McCartney on Tour..230 Avocado Hummus.230 Caponata Antipasto (Aubergine and Olive Sauce)231 Pinto Bean Dip.231 Melizanasalata (Aubergine Dip)231 Curried Sweetcorn..232 Plantain and Corn Soup.232 Hot and Sour Soup.233 African Vegetable Soup with Coconut.233 Scotch Broth..234 German Lentil Soup with fälschung Sausages.234 Peasant Pasta..235 Gnocchi with Pumpkin Sauce.235 Chickpea and Okra Stir Fry..235 Stir fried Vegetables with Tofu and Quinoa..236 Mung Bean Stew...236 Minted Pea and Spinach Soup.237 Savoury Deep Dish Pie.237 Pad Thai Noodles.238 Boston Slow Baked Beans.238 Sauerkraut and Sausages.239 Spicy Senegal Tofu..239 Generated by ABC Amber LIT Converter, Page 22 Banana and Yam Stew...239 Minted Couscous with Roasted Vegetables.240 African Black-eyed Bean Stew with Spicy Pumpkin..241 Tuscan Beans with Tomatoes, Garlic and Sage.242 Artichoke Casserole with Pine Nuts.242 Cauliflower with Dijon Mustard Sauce.242 Leeks with Balsamic Dressing..243 Chestnut Stuffing..243 Herby Stuffing..243 Linda’s Summer Kitchen – Linda McCartney..244 Crispy Mushroom Layers.244 Rice Noodles with Broccoli Ginger and Garlic..244 Mexican Rice and Beans.244 Aubergine Puree (baba ganoush)245 Spicy Refried Bean Tacos.245 Spanish Rice.245 Vegetable Paella..246 Shredded Courgette/Zucchini Salad..246 Roasted Red Peppers with Mushrooms and Rocket.247 Vegan Fruit Cake.247 Madhur Jaffery..248 Lobio – Red Kidney Bean Salad with a Walnut Dressing..248 Pilaf of Bulgar wheat and Red Lentils.248 Bean Curd with a Deliciously Spicy Sauce.248 Carrots and Beans with a Japanese Bean Curd Dressing..249 Tofu Dengaku (toasted bean curd with a miso topping)249 Generated by ABC Amber LIT Converter, Page 23 Fried Bean Curd with a Sweet and Sour Sauce.250 Navy Bean Puree with Pomegranate Juice.251 Chickpea, Cabbage and Dill Soup.251 Miso Soup with Bean Curd..252 Bean Curd, Mushrooms and Peanuts in Hoisin Sauce.252 Kashmiri-Style Gucchi Pullao..253 Marmite Recipes.253 Oatmeal Soup.253 Bombay Bites with Spice Tomato Sauce.253 Alabama Beans.254 Chestnut Casserole.254 Microwave Tofu and Sweet Potato Curry..255 Microwave Aduki and Date Casserole.255 Tagliatelle Marmesto..256 Ginger and Coriander Pinwheels.256 Marinated Mushroom Salad..256 Chick Pea Naandwich..257 Millennium Cookbook - Eric Tucker..257 Double Chocolate Chip Cookies.257 Sesame Lace Tuiles.258 Chocolate Almond Midnight.258 Vegan Prebaked Pie Crust.259 Baked Marinated Tempeh..260 Baked Tofu..260 Millennium Braised Garlic..260 Generated by ABC Amber LIT Converter, Page 24 Red Wine and Black Pepper Sorbet.260 Lemon Tuiles.261 Pecan Pie.261 Melon Fruit Soup with Lemongrass.262 More Soy Cooking - Marie Oser..262 Italian Wedding Soup.262 Creamy Asparagus and Pea Soup.263 Savoury Sausage and Rice with Chardonnay..263 Veggie Swiss Steak with Sauteed Portobello and Cremini Mushrooms.264 Tequila Fajitas.264 Fresh Pasta Dough..265 Strawberry Mango Cobbler..265 Cajun Soynuts.266 Artichoke-Stuffed Portobellos.266 Quinoa Stuffed Portobello Mushrooms.267 Butternut Bisque.267 Caesar Salad Dressing..268 Marvellous Macaroni Salad..268 The New Farm Vegetarian Cookbook - Louise Hagler..269 Chili Rellenos.269 Split Pea Soup.269 Tofu Manicotti269 Mocha Tofu Cream Pie.270 Banana Tofu Cream Pie.270 Scalloped Potatoes.270 Blintzes.271 Generated by ABC Amber LIT Converter, Page 25 Scones.271 Applesauce Cake.271 Soft Sandwich Buns.272 Bagels.272 Quick French Bread..273 Sloppy Joes.273 TVP Gravy with Mashed Potatoes.273 Spaghetti with Meatless Balls.273 Easy French Toast.274 Janies Home-Cooked Biscuits.274 Soy “Souffle”.275 Tofu Whipped Cream...275 Vegan Salad Cream...275 Tofu Cream Cheese.275 Chocolate Pudding..276 Soy Nog..276 Uncle Bill’s Saurkraut Soup.276 Pickled ‘Lox’276 Cheezy Crackers.276 Soyburgers.277 Jala-Pinto Dip.277 Simple Rice and Dahl.278 TVP Burrito and Taco Filling..278 Spaghetti Sauce with TVP.278 Spaghetti Balls.278 Generated by ABC Amber LIT Converter, Page 26 Chilequiles Estilo De San Luis Potosi279 Onion Soup.279 Robertas Good Soup.279 Nonna’s Italian Kitchen – Bryanna Clark Grogan..280 Funghi Trifolati (Truffle-Style Mushrooms)280 Carciofi Arrosto (Baked Artichokes)280 Patate Al Forno con Rosmarino (Roasted Rosemary Potatoes)280 Pasta Con Salsa Di Melanzane (pasta with spicy eggplant sauce)281 Penne all’Arrabbiata (enraged penne)281 Zuppa Di Cipolle (Italian onion soup)281 Pasta E Fagioli (pasta and bean broth)282 Melanzane All Parmagiana (eggplant parmesan)282 Patate in Tegame (baked sliced potatoes with tomatoes)283 Ciambotta (southern Italian vegetable stew)284 Scaloppine Alla Marsala..284 Vegan Homemade Pasta For Ravioli285 Basic Mushroom Filling for Ravioli285 Fagiolio Con Cavalo Riccio (Cannellini Beans with Sautéed Kale)286 Tiella (baked vegetable casserole)286 Breast of Tofu or Tofu Chicken..286 Pollo Di Soya Con Rosmarino E Limone (Lemon-Rosemary Breast of Tofu)287 Salsicca (vegetarian hot Italian sausage)287 Italian Seitan ‘Pork’ chops in Red Wine.288 Seitan Cutlets, Roast, Scaloppini289 Seitan Veal Cutlets, Milan style.291 Seitan Alla Cacciatore.291 Generated by ABC Amber LIT Converter, Page 27 Scaloppine with Rosemary Lemon and Olives.291 Orkney Recipes - Various.292 Apple and cinnamon toastie.292 Clapshot.292 Red Pottage.292 Gooseberry chutney..292 Pomona pickle.293 Manse biscuits.293 Twatt Cinnamon Buns.293 Cararmelitas.294 Fatty Cutties.294 Banana Charlotte.294 Paul Gayler..295 Linguine with Portabella Mushrooms.295 Tagliatelle with Oyster Mushrooms in a Chilli Sauce.295 Ultimate Shepherd Pie with Crushed Potato..296 Pumpkin, Sweet Potato and Banana Curry..296 Hungarian Stew with Caraway Dumplings.297 Thai Inspired Risotto with Pumpkin..298 Vegetarian Paella..298 Lemon Couscous & Chermoula Mushrooms.299 Gem Squash with Tofu & Thyme Stuffing..300 Leek and Bean Hash with Coriander Mojo..300 Black-eye Bean Hummus.301 Grilled Asparagus with Gremolata..301 Generated by ABC Amber LIT Converter, Page 28 Black Bean Falafel with Red Onion Salad and Tahini Dressing..302 Lazy Caribbean Soup.303 Parsnip and Wild Rice Mulligatawny..303 Roasted Carrot Soup with Coconut Milk and Coriander..304 Lebanese Green Lentil Soup with Mint Oil.304 Rasa Recipes - Das Sreedharan..305 Banana Boli305 Sundal.305 Garlic Pickle.306 Spinach Bhaji306 Green Pea Masala..306 Potato Curry..307 Papaya Parippu Curry..307 Nadan Parippu..308 Corn Bhaji308 Green Bean Curry..309 Rasa Vangi309 Thakkali Choru..310 Ari Pathri311 Chinnappam...311 Mango Pickle.312 Cabbage and Potato Thoran..312 Bhindi Tomato Salad..313 Broccoli Curry..313 Pepper Masala..314 Olan..314 Generated by ABC Amber LIT Converter, Page 29 Chana Masala..315 Single Vegan - Leah Leneman..315 Peanut Sausages.315 Aduki Spread..315 Spaghetti with Olive Sauce.315 Butter Bean and Vegetable Stew...316 Jambalaya..316 Macaroni and Vegetable Strew...317 Noodles with Creamy Leek and Mushroom Sauce.317 Nasi Goreng..317 Mediterranean Bean and Tomato Stew...318 Pasta e Fagioli318 Baked Maple Apple Halves.319 Millet Chili for One.319 Tropical Blancmange for One.319 Curried Tofu for One.319 Balkan Stew for One.320 Tempeh and Mushroom Stew on a Mashed Potato Base for One.320 Tesco’s Food Magazine..321 Sicilian Aubergine Stew with Polenta..321 Avocado and Walnut Risotto..321 Chilled Broad Bean and Lemongrass Soup.321 Curry, Coconut and Lentil Soup.322 Chili Aubergine and Green Beans.322 Lentil, Cashew and Mushroom Pilaf.322 Generated by ABC Amber LIT Converter, Page 30 Mushroom Ragout with Soft Polenta..323 Seared Tofu with Mango, Spinach and Red Onion..323 Quick Chickpea Curry..324 Butter Bean and Mint Pate.324 Thai Cooking-325 Tom jieu fak ton (Thai Pumpkin Soup)325 Tom Kuay (Thai Banana Soup)325 Yam Sommo (Thai pomelo (or grapefruit) salad)326 Yam het (Thai mushroom salad)326 Pad Het, Nomai, Tualangdao (Thai shiitake, mushroom, bamboo shoot and mangetout stir fry)326 Panang Gluay (Thai Dry Banana Curry)327 Panang Curry Paste.327 Tang Kwa Yatsai (Thai Stuffed Cucumber)327 Kao Pad Yod Kaprow On (Fried Rice with Palm Hearts)327 Kao Gab Prik (Steamed Rice with Chili)328 The Magic Bean..328 Porky Apple Fritters.328 Chilli Beans in Pita Bread..329 Mushroom and Tomato Snaps.329 Lentil and Faux Bacon Pate.330 Ten Minute Soup.330 Lentil and Faux Bacon Soup.330 Beanz Pro Pie.331 Parsnip and SOS Cakes.331 Apple and Celery Soup.332 Hot Prot.332 Generated by ABC Amber LIT Converter, Page 31 Smoky TVP and Sauerkraut.332 Sosburg Loaf.333 The Voluptuous Vegan- Myra Kornfeld..333 Rosemary Aioli333 Provencal Stew...334 Roasted Potato Batons.334 Potato Latkes.335 Shallot “Sour Cream”.335 Red Cabbage Braised with Beer and Mustard..335 Sweet and Hot Sesame Nori Strips.336 Orange-Ginger Tofu Triangles.336 Arame Salsa..337 Pumpkin, Sage and Pecan Chile Ravioli with a White Bean and Garlic Sauce.337 Sautéed Sweet Potatoes with Red Onions and Balsamic Vinegar..339 Curried Chickpea Tart with Fennel – Cauliflower Sauce.339 Roasted Chickpea Nuts.341 Thai inspired Baked Tofu Triangles.341 Turkish vegetarian cooking - Carol & David Robertson..341 Sis Kebab..341 Circassian ‘Chicken’342 Plaki343 Zucchini with Fresh Herbs.343 Savory Artichokes.344 Eggplant Imam Bayildi344 Mixed Greens and Potatoes Kebab..344 Generated by ABC Amber LIT Converter, Page 32 Lemon Sauce.345 Tomato Mint Salad..345 Shepherds Salad..345 Turkish Bean Salad..346 Cauliflower Tarator..346 Tomato Pilav..346 Istanbul Pilav..347 Party Pilav..347 Turkish Delight.347 Turkish Coffee.348 White Beans Plaki348 Turkish Green Bean Salad..349 Uncheese Cookbook - Joanne Stepaniak..349 Vegan Worcestershire Sauce.349 Egg-Free Mayonnaise.349 Deep Dish Pizza..350 Herb and Tomato Cheeze Spread..351 Port Wine UnCheese.352 Tofu Cream Cheeze.352 Cheeze, Bread and Tomato Soufflé.352 Stuffed Baked Potatoes.353 Spinach Ricotta Balls.353 Stuffed Shells.354 Swiss Fondue.354 Mushroom Fondue.354 Fettuccine Alfonso..355 Generated by ABC Amber LIT Converter, Page 33 Baked Macaroni and Cheeze.355 Potatoes Gruyere.356 Vegetables Camembert.356 Eggplant Newburg..357 Baked Eggplant ‘Parmesan’357 Vegan Parmesan (aka Parmazano)358 Garbanzo Havarti358 Betta Fetta..358 Boursin Cheeze.359 Colby Cheeze.359 Swizz Cheeze.360 Gee Whiz Spread..360 Muenster Cheeze.360 Gooda..361 Vegan Feasts - Rose Elliot..361 Tagliatelle Verde with Lentils, Red Wine and Tomato Sauce.361 Green Lentil Chilli Burgers with Creamy Dill Sauce.362 Roasted Tofu with Satay Sauce.363 Rice Salad with Oyster Mushrooms and Avocado..363 Provencal Potatoes.364 Rosti with Spring Onions (Scallions)364 Instant Vegan Raspberry Ice.365 Rum Marinated Fruits with Coconut and Lime Cream...365 Chocolate Mousse.365 Colourful Bean Salad..366 Generated by ABC Amber LIT Converter, Page 34 Garlic Bread..366 Penne Rigate with Artichokes Hearts Sun Dried Tomatoes, Olives and Basil.366 Simple Lentil Loaf.367 Tapenade.367 Easy Bean and Herb Pate.368 Tofu and Sun-dried Tomato Dip.368 Sweet Red Pepper and Garlic Dip.368 Pears with Mustard Cream Dressing..369 Vegan Paradigm - Gentle World..369 Tofu Omelette.369 Low Oil Omelette.369 Western Omelette.370 Spanish Omelette Pie.370 Vegan Cheese Omelette.371 Super Vegan Burgers.371 High Protein Quinoa Burgers.372 Light and Easy Quinoa Burgers.372 Sweet Potato and Black Bean Burgers.372 Macaroni and ‘Cheese’373 Vegetable Cous Cous.373 Mushroom Pepper Tofu Bake.374 Zucchini Fritatta..374 Penne VeganRella Bake.375 Cashew Mushroom Alfredo Sauce over Noodles.375 Saucy Italian Eggplant.376 Mushroom Pate.376 Generated by ABC Amber LIT Converter, Page 35 Stuffed Mushrooms.377 Marinated Portabella Mushrooms.377 Grilled Portabella Mushrooms with Herb Baguette.378 Tofu Spinach Philo Wraps.378 Vegan Latkes.379 Scalloped Potatoes.379 Thai Veggie Rolls.379 Peking Tempeh Tortilla Rolls.380 Stuffed Tomatoes.381 Italian Zucchini Boats.381 Potato Wellington..382 Holiday Stuffed Butternut Squash..382 Holiday Mushroom Gravy..383 Corn Chowder Soup.383 ‘Cream’ of Cauliflower Soup.384 Coconut Ginger Soup.384 Sea Vegetable Miso Soup.385 Easy Linguini Mushroom Stroganoff.385 Holiday Fruitcake.385 Holiday Spice Cookies.386 Vegetarian Chili Cookbook – Robin Robinson..386 American Style Chili Powder..386 Backyard Barbecue Chili386 Garden Vegetable Chili387 Eggplant and Portobello Mushroom Chili387 Generated by ABC Amber LIT Converter, Page 36 Tex Mex Tempeh Chili388 Five Way Cincinnati Chili388 Devils Food Chili389 Flaming Firehouse Chili389 Vegetarian Food For Friends - Lyn Weller..390 Savoury Pancakes with Roast Vegetable Filling..390 Marinated Spiced Aubergines.391 Pasta with Leeks in a Tarragon ‘Cream’ Sauce.391 Aubergine, Courgette and Tomato Cob..392 Mint and Butter Bean Pate.392 Savoury Tomato and Basil Tatin..393 Lemony Bean Salad..393 Rosti Stacks with Spicy Peach Coulis.394 Chocolate Espresso and Roasted Pecan Torte.395 Pear, Brandy and Hazelnut Strudel.395 Apricot Chocolate Refrigerator Cake.396 Fresh Pea and Mint Soup with Croutons.396 Chestnut and Red Wine Pate.397 Warm Avocado Salad with Red Pepper Dressing..398 Apple, Mushroom and Calvados Soup.398 Soupe Au Pistou..399 Sushi399 Farfalle with Mushrooms and Spinach..400 Warm PuyLentil Salad..400 Vegetarian Microwave Cookbook – Cecilia Norman..401 Celery and Peanut Loaf.401 Generated by ABC Amber LIT Converter, Page 37 Chickpea and Tahini Casserole.401 Curried Bean Medley..402 Dahl Sag in a Pita..402 Insalata Calda Di Vignola..403 Mushrooms in Garlic Sauce.403 Pepper and Onion Stuffed Crispy Potatoes.404 Vegetable Curry..404 Vegetarian Recipes for your Slo Cooker – Annette Yates.405 Thick Tuscan bean soup.405 Butter Bean, Tomato and Artichoke Soup.406 Red Bean, Cashew and Spinach Curry..406 Vegetarian Student Cookbook-407 Spaghetti with Vodka and Chilli407 Really Easy Pasta Fagioli407 Orange & Peanut Rice.408 Easy Caribbean Rice.408 Spicy Potato Hot Pot.408 Baked Bean and Leek Hash..409 Braised Spinach and Lemony Mash..409 Easy Mulligatawny Soup.410 Easy Vegetable Korma..410 A Taste of Mexico by Kippy Nigh Chalupas 18 small corn tortillas (about 3 inches in diameter) or larger corn tortillas torn into similar shapes Generated by ABC Amber LIT Converter, Page 38 1/2 cup sunflower oil for frying 1 cup refried beans 2 carrots, boiled or steamed and chopped 2 small beets, boiled or steamed and chopped 1/2 onion, thinly sliced 6 radishes, chopped 3 tbsp cilantro (coriander) or parsley chopped 1 cup shredded lettuce Salsa from a jar or better yet, homemade Sea salt to taste Method Fry both sides of the tortilla in the heated oil until crispy. Drain on paper towels and arrange on a tray. Spread tortilla with refried beans and cover with carrots, beets, onion, radishes, cilantro, lettuce, salsa and salt to taste. Ron’s Best Guacamole 4 very ripe avocados, smashed with a fork 4 fresh jalapeno chiles, seeded and finely chopped juice of 2 limes 1/2 tsp salt Method Mix the avocado with the chiles, add the limejuice and salt, mix well and serve with tortilla chips. Jicama con Limon y Chile 1 lb jicama, peeled and cut into 1/4 inch slices juice of 5 green limes or 2 lemons 1/2 tsp powdered chile pequin (or Spanish smoked pimenton) fine grain sea salt to taste Method Generated by ABC Amber LIT Converter, Page 39 Arrange the jicama slices on a platter. Sprinkle the lime juice on the top, followed by the chile and salt. Simple and non-fat! Berenjena Catalana de Barbara 1 medium eggplant 1 red pimento, sliced in strips (or roasted red bell pepper from a jar) 1/4 cup olive oil sea salt to taste freshly ground black pepper to taste method Roast the eggplant in a dry skillet over a medium heat, turning to brown evenly. It should be well browned. Peel and cut into strips lengthwise. Arrange on a plate, interspersed with the pimento strips. Sprinkle with the olive oil, salt and black pepper. Serve with hot whole grain bread or crusty bolillos. Sopa de Nopal (Cactus Soup) 8oz can nopalitos 1 quart boiling salted water 1/8 tsp baking soda 2 whole cloves garlic 1 small onion, sliced 2 lb green tomatillos, roasted in a skillet 1 quart water 1 chipolte chile 1/2 tsp marjoram Method Roast the tomatillos in a skillet for 5 minutes, turning occasionally. Blend the tomatillos with the garlic an 1 cup of the water. Strain and add the nopalitos, the chipolte chile, plus 3 more cups of water. Add the marjoram, bring to a boil and salt to taste. Serve with tortillas warmed in a dry skillet, wrapped in a cloth napkin. Crema de Aguacate con Tequila (cold cream of Avocado with Tequila) Generated by ABC Amber LIT Converter, Page 40 1 lb ripe avocados 1 cup orange juice 3 tbsp tequila 3 cups cold vegetable stock 2 tbsp cilantro, chopped 1 fresh jalapeno chile, seeded and chopped sea salt to taste tostadas (or corn tortilla chips) Method Blend the avocados with the orange juice. Gradually add the remaining ingredients and continue blending until smooth. Serve immediately with tostadas on the side. Agucates Rellenos de Huitlacoche (Huitlacoche (or mushrooms)-Stuffed Avocados from Puebla) 4 large ripe avocados 1/4 cup white wine vinegar juice of 1 lime 1/2 cup olive oil sea salt to taste freshly ground black pepper Filling: 2 tbsp oil 1 medium onion finely chopped 6 cloves garlic, mashed 1 pound fresh huitlacoche or button mushrooms 3 tbsp fresh epazote or parsley, chopped 2 fresh green chiles, finely chopped sea salt to taste Generated by ABC Amber LIT Converter, Page 41 garnish 8 large lettuce leaves, washed, dried and chilled Cut the avocados in half scoop out the pulp in strips, and reserve the empty shells. Place the strips of avocado on a platter. Blend the vinegar, lime juice, olive oil, salt and pepper, pour over the avocados and chill. Heat the oil in a skillet and sauté the onion and garlic for 5 minutes. Add the huitlacoche (or mushrooms), epazote (or parsley) and chile, cook for about 10 minutes and season with the salt. Cook on low for 15 more minutes, turn off the heat and allow to cool. Fill the avocado shells with the filling, place on lettuce leaves and serve. A Taste of Mexico by Kippy Nigh Pastel de Lenteja con Nuez (Mexican Lentil Nut Loaf) 1 tbsp vegetable oil 1 tbsp onion, finely chopped 3 celery ribs, chopped 2 chipolte chiles, chopped 1 lb lentils, well washed 1 1/2 quarts water 1/4 cup parsley, chopped 1/2 lb pecans, chopped 1/2 cup bread crumbs 1 tbsp soy sauce 1/2 tsp salt or to taste tomato sauce: 2 tbsp vegetable oil 1 tbsp onion, finely chopped 2 lbs tomatoes (about 5 1/2 cups) chopped 1 cup water or vegetable stock 1 bay leaf Generated by ABC Amber LIT Converter, Page 42 1/2 tsp sea salt freshly ground black pepper Heat the oil in the bottom of a pressure cooker and sauté the onion, celery and chiles for 5 minutes. Add the lentils and cover them with 1 1/2 water. Close the pressure cooker and cook over medium heat for 30 minutes or until the lentils are soft and dry. If you don’t have a pressure cooker, boil the lentils in the water, covered, over low heat until tender, about 1 1/2 hours. Add the parsley, pecans, breadcrumbs, soy sauce and salt, and mix well, forming a heavy dough. Preheat the oven to 350F. Line a 5x9-inch bread pan with aluminium foil, and grease it with margarine. Fill the pan with the lentil mixture and cover with a piece of aluminium foil to seal in the moisture. Bake for 45 minutes. While the lentil loaf is in the oven, prepare the tomato sauce by heating the oil in a 2 quart saucepan, and sautéing the onion for 5 minutes. Add the tomatoes and cook for 15 minutes over low heat stirring occasionally. Add the water, bay leaf, salt and black pepper cover and allow to cook over low heat for 45 minutes, stirring occasionally. When the loaf is done baking, remove from the oven and allow to stand 5 minutes before removing from the pan. Decorate with pecan halves and serve sliced, covered with hot tomato sauce. A Taste of Mexico by Kippy Nigh Textured Vegetable Protein Mole Enchiladas 2 cups Red Mole Sauce (see below) 1/3 cup olive oil 6 cloves garlic, peeled 1/2 onion finely chopped 1 1/2 cups textured vegetable protein granules soaked for 10 minutes in 1 1/4 cups water or vegetable stock 1/2 tsp thyme 1/2 tsp cumin 1 tsp salt 12 corn tortillas Prepare the Mole Sauce. While it’s cooking, heat the olive oil and sauté the garlic and onion for 5 minutes. Add the soaked textured vegetable protein, thyme, cumin and salt, and stir well to combine over low heat. Generated by ABC Amber LIT Converter, Page 43 Warm the tortillas one at a time on a hot comal or dry skillet, then dip in the Red Mole Sauce until soft. Place on a working plate, place a small amount of the seasoned textured vegetable protein in the middle and roll into a tube. Arrange the filled tortillas in an ovenproof dish until read to serve. Warm for 15 minutes in a 375F oven. Place two on each plate and cover with more sauce. Serve with Mexican rice and a salad. Red Mole Sauce (makes 2 cups) 4 ancho chillies, roasted and seeded 2 tomatoes, roasted, peeled and seeded 5 cloves of garlic, roasted and peeled 1/3 cup almonds 1/3 cup peanuts 1/3 cup raisins 1 slice of toasted bread 3 green onions, chopped 1 tsp sea salt water 1/4 cup sesame or corn oil The traditional Mexican way to roast the chile, tomatoes and garlic is on a hot comal. You may also roast them in a dry skillet, turning to scorch on all sides. Some American cooks roast them under the broiler in the oven. After roasting blend all the ingredients except the oil with enough water to make a thick sauce. Heat the oil in a heavy saucepan and add the sauce. Cook 20 minutes add water to thin the sauce as desired. A Taste of Mexico by Kippy Nigh Arroz a La Mexicana (Mexican Rice with Vegetables) 1/2 cup sunflower oil 1 clove garlic 3 cups (2 lbs) rice 1 onion, sliced 2 small tomatoes, peeled, seeded and chopped 1 poblano chile, cut into strips Generated by ABC Amber LIT Converter, Page 44 1 medium zucchini, cut into strips 2 carrots cut into strips 1 chayote, cut into strips or 1/2 cup peas 4 cups hot water salt to taste 1 tsp pepper 1 sprig fresh thyme Heat the oil in a 1 1/2 quart pot with a tight-fitting lid. Brown the garlic and rice for about 15 minutes. Add the onion and tomatoes and brown with the rice for 5 more minutes. Add the chile, zucchini and chayote (or peas) and brown for 2 more minutes. Add the water, salt, black pepper, and thyme, and bring to a boil. Lower the heat, cover with a tight fitting lid and simmer for another 20 minutes. A Taste of Mexico by Kippy Nigh Repollo Relleno en Salsa de Chipolte (stuffed cabbage in chipolte sauce) 1 head of cabbage 2 cups of cooked rice 1 tbsp garlic, chopped 1/4 cup almonds, blanched and peeled 1/4 cup sliced green olives 1/4 cup parsley, chopped 1 tsp thyme 1/4 cup chopped zucchini sea salt to taste Chipolte sauce: 4 medium tomatoes, roasted 3 chipolte chiles, seeded and washed 2 cloves of garlic Generated by ABC Amber LIT Converter, Page 45 salt to taste Remove the centre core and outer leaves from 1 head of cabbage and drop it into boiling water. Lift out after a few minutes and remove the soft leaves. Repeat, immersing the head and removing leaves until you have separated 12 of them. In a large bowl, mix the rice, garlic, almonds, olives, parsley, thyme, zucchini and salt. Put a portion of this mixture into the middle of each cabbage leaf, fold the sides over and then roll them up into a packet. Preheat the oven to 375F. To prepare the sauce, put the tomatoes, chillies and garlic in a blender and puree and strain. Add the salt to taste. Pour the sauce over the cabbage rolls, cover and bake for 20 minutes. A Taste of Mexico by Kippy Nigh Chiles Rellenos de Picadillo 12 poblano chiles Picadillo filling: 1 head of garlic 1 tbsp oregano 1/8 tsp cloves 1/4 tsp cinnamon 1/4 tsp black pepper 1/2 tsp sea salt 2 tbsp fresh squeezed orange juice 2 tbsp apple cider vinegar 2 cups textured vegetable protein granules 4 tbsp olive oil 1 red onion, chopped 4 tomatoes 15 green olives, chopped 20 raisins 1/2 cup croutons Generated by ABC Amber LIT Converter, Page 46 1 cup salsa Roast the chillies on a comal or in a wide, dry skillet. While they are still hot, place them in a plastic bag to sweat until cooled. Place them in a wide pan with cool water and rub off the scorched skin. Cut a slit in the side of each chile to remove the veins and seeds. Rinse well. Roast and peel the garlic. To make the filling, blend the garlic, oregano, cloves cinnamon, black pepper, salt, orange juice and vinegar. Hydrate the textured vegetable protein granules in 1 3/4 cup hot water, stirring to moisten evenly. Roast, peel, seed and chop the tomatoes. Heat the oil and sauté the onion for 5 minutes. Add the tomatoes and continue to sauté for 10 more minutes. Add the green olives and raisins, stir and combine with the textured vegetable protein. Turn off heat. Preheat the oven to 350F. Stuff the chiles with the picadillo filling. Arrange in an ovenproof dish and top with croutons. Bake for 20 minutes and serve with warmed salsa. Chiles Rellenos de Arroz Integral (Chiles Rellenos Stuffed with Brown Rice) 4 large poblano chillies or 3 small ones, peeled, seeded and de-veined (see below) 3 cups cooked brown rice 1/4 cup fresh cilantro/coriander or parsley, chopped 4 green onions, chopped 1/2 tsp salt 2 cups refried beans 1 cup water 1 pint vegan sour ‘cream’ (Tofutti brand or make your own) 1/2 cup green onions, chopped Preheat the oven to 375F. To peel the chillies, first roast them on a hot griddle or under the broiler, turning occasionally until they are evenly blistered. Place them in plastic bag to sweat for a few minutes, then peel. Cut a slit down the side of each chile. Remove the seeds and veins with care (you may want to wear gloves). Combine the rice, cilantro/coriander, green onions and salt and fill the chiles with this mixture. Arrange the chiles in a lightly oiled 9x9inch baking dish and bake for 20 minutes. Make a sauce be heating the refried beans with the water, mixing well over low heat while the chillies bake. To serve, spoon the bean sauce over each chile and garnish with a spoonful of sour ‘cream’ and some chopped green onions. Cueza a la Veracruzana (Chayote Root Veracruz Style) 3 lbs Cueza, peeled and cut in 1 inch slices (may substitute potato) Generated by ABC Amber LIT Converter, Page 47 8 cloves garlic, chopped 1 cup onion, finely chopped 2 tbsp olive oil 4 lbs tomatoes, peeled, seeded and chopped 2 pimentos, cut in strips 1 tbsp sea salt 1 tsp freshly ground black pepper 4 bay leaves 1 tsp oregano 4 tbsp margarine 1/2 cup stuffed green olives, sliced 1/2 cup capers 12 guero chillies (fresh or canned) Boil the Cueza in salted water for 20 minutes, drain and reserve. While the Cueza is cooking, sauté the garlic and onion in the oil for 3 minutes. Add the tomatoes and bring to a boil. Add the pimentos and cook, stirring for 2 more minutes. Add the salt, black pepper, bay leaves and oregano, cover and cook on low heat for 10 minutes. Turn off the heat. Preheat the oven to 375F. Sauté the Cueza in the margarine until golden brown turning to brown both sides. Arrange the browned Cueza in an oven proof baking dish, cover with the tomato mixture and sprinkle with olives, capers and guero chiles on top. Cover with banana leave (or aluminium foil) and bake for 25 minutes or until bubbly. Serve with a green salad or sautéed spinach. Salsa Mexicana 3 tbsp fresh jalapeno chillies, finely chopped 3 Italian (Roma) tomatoes or 2 large round ones, chopped 1 tbsp fresh cilantro/coriander, chopped juice of 1 lime 1/4 tsp finely ground sea salt Combine ingredients and

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