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Scrumptious Vegan Recipes from Viva

Scrumptious Vegan Recipes from Viva

Ratings: (0)|Views: 918|Likes:
Published by Vegan Future
Recipes for six scrumptious vegan dishes from VIVA.

More information about VIVA and its campaigns at
www.viva.org.uk

Consider making a donation to VIVA at
http://www.viva.org.uk/whydonate.html
Recipes for six scrumptious vegan dishes from VIVA.

More information about VIVA and its campaigns at
www.viva.org.uk

Consider making a donation to VIVA at
http://www.viva.org.uk/whydonate.html

More info:

Published by: Vegan Future on Dec 21, 2009
Copyright:Attribution Non-commercial

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01/31/2013

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Cooking oil5 tbsp liquid glucose (available fromchemistsand supermarkets)5 tbsp brandy450g plain chocolate250ml pint soya cream
75g plain Hob Nobs or similarbiscuit,crushedCocoa powder to decorateBase line a 23cm/9in cake tin with greaseproof paper and brush sideswith oil.Sprinkle the crushed biscuitsover.Melt chocolate,brandy and glucose in a bowl over a pan of barely simmering water.Remove from heat and gently stir in cream.Pour into tin and chill overnight.Turn out onto a large plate and dust with cocoa powder.
Soya cream isavailablefrom all supermarketsand health shops(eg Provamel Soya Dream)
Chocolate and Brandy Truffle Torte
(serves 8)
250g cooked whole chestnuts50 ml olive oil1 bulb of garlic,peeled and theclovesleft whole400g shallots,peeled and halved,small celeriac,peeled and cubed2 stickscelery,washed and chopped2 red peppers,sliced250g button mushrooms2 bay leaves1 tbsp fresh chopped rosemary1 tbsp fresh chopped thymeSalt and freshly ground black pepper300 ml red wine1 tbsp tamari1 tbsp tomato puree500 ml stock made with 1 tsp vegetablebouillon powder
1
 /
2
tsp cornflour,mixed into a paste withcold waterPre-heat the oven to 200
o
C/400
o
F/Gas6.Use a large,deep baking tray,big enough to take all the vegetables,otherwise usetwo and split the vegetablesbetween them.Heat the olive oil in the baking tray.Add the garlic clovesand halved shallotsandroast for 15 minutes.Add the celeriac,celery and red peppers,stir well and roast for another 30 minutes.Atthispoint decant the vegetablesinto a large ovenproof casserole dish with a lid.Stir in the cooked chestnuts,mushroomsand herbsand season with a pinch of saltand plenty of freshly ground black pepper.Add the wine,tamari,tomato puree and stock.Either reduce the heat in the oven to 150
o
C/300
o
F/Gas2 and cook for a further twohoursor simmer gently on the top for one hour.Stir occasionally to prevent thevegetablessticking and add more water if necessary.Thicken the sauce with the cornflour paste and check for seasoning.A good Christmasday or dinner party recipe – serve with the usual trimmingsor witha pile of creamy mashed potato.
From Green World Cookbook by Rachel Demuth* 
Bourguignonne of Chestnuts, Mushroomsand Roasted Garlic
(serves 4-6)
 Vegetarian
recipes
REASONSTO GO VEGGIE
PART3
8 York Court,Wilder Street,Bristol BS2 8QH.
T
0117 944 1000
E
info@viva.org.uk
W
www.viva.org.uk
Salad
100g Puylentils,washed1 tsp vegetable bouillon powder1 bayleaf220g smoked tofu,sliced in strips200g babyspinach leaves1 avocado,thinlysliced12 cherrytomatoes,halved50g green pitted olives50g beansprouts,washed4 tbsp sunflower seeds1 tbsp tamari (verystrong soya sauce)
Sunflower oil (for roastingsunflower seeds)Fresh chives,chopped,for garnish
Apple and Tamari dressing
200ml apple juice50ml tamari2cm cube of fresh ginger1 tbsp apple juice concentratePreheat the oven to 160
o
C/300
o
F/Gas2.Tossthe sunflower seedsin a dash of sunflower oil,1 tablespoon of tamari,place in ashallow roasting tin and roast for 30 to 40 minutes(turning a few times) or until brownand crisp.Cover the washed Puy lentilswith water,stir in the vegetable bouillon powder and addthe bay leaf,bring to the boil and simmer for 25-35 minutesuntil the lentilsare justcooked.Drain the lentils,remove the bay leaf and set aside.For the dressing,mix the apple juice,apple juice concentrate and tamari into a jug.Gratethe ginger or squeeze it gentlyin a garlicpressand add the juice from thisto the dressing.Serve the salad on individual plates.On each plate make a bed of spinach leaves,topwith a few spoonfulsof Puy lentils,some smoked tofu,decorate with slicesof avocado,cherry tomatoesand green olives,sprinkle with beansproutsand tamari-roastedsunflower seeds.Pour on the dressing and garnish with the chopped chives.Serve with wholemeal bread.
Adapted from Green World Cookbook by Rachel Demuth* 
Tamari isavailablein supermarkets.Alternatively,useanother good soya sauce,eg Kikkoman.
Smoked Tofu, Puy Lentil and Spinach Saladwith Apple and Tamari Dressing
(serves 4)

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