Vegan Cooking for One: Over 150 simple and appetizing meals. Leah Leneman
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Название: Vegan Cooking for One: Over 150 simple and appetizing meals

Автор: Leah Leneman

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780007388608

isbn:

СКАЧАТЬ of the recipes from the first edition but suggest it in several of the new recipes. ALL MICROWAVE TIMINGS ARE BASED ON A 750W OVEN.

       Spring/Summer Recipes

       Week 1

       Shopping list

      VEGETABLES AND FRUIT

      Spring onions (scallions)

      Olives

      1 small red pepper

      1 lb (455g) potatoes

      6 small onions

      10 oz (285g) mushrooms

      Capers

      Spring cabbage (collards)

      4 oz (115g) apricots

      Garlic

      1 small green pepper

      1 small leek

      1 small courgette (zucchini)

      4 oz (115g) green beans

      MISCELLANEOUS

      10 oz (285g) packet smoked tofu

      Red lentils

      Vegetable suet or hard vegetable fat

      Apple juice

      15 ½ oz (440 g) can borlotti (pinto) beans

      Millet

      Flaked (slivered) almonds

      Walnut pieces

      Check that you have all the staples listed on pages xiii and xiv.

       SUNDAY LUNCH Italian Pasta Salad

IMPERIAL/METRIC AMERICAN
3 oz (85g) wholemeal (whole wheat)macaroni or other pasta shape 3 oz
1 spring onion (scallion) 1
4 olives 4
½ small red pepper ½
1 slice wholemeal (whole wheat) bread 1 slice
2 oz (55g) smoked tofu ¼ cup
1½ tbs olive oil 1½ tbs
I tsp cider vinegar 1 tsp
pinch garlic salt pinch
pinch oreganofreshly ground black pepper pinch

      1 Cook the pasta until just tender. Drain, cool, then chill.

      2 Chop the spring onion (scallion) and olives finely. Chop the red pepper. Toast the bread, then dice it. Dice the tofu. Place all these ingredients in a bowl with the cooked pasta.

      3 In a cup mix the oil, vinegar, garlic salt, oregano and pepper to taste. Pour the dressing over the salad and mix it all thoroughly.

       SUNDAY DINNER Potato and Lentil Bake

IMPERIAL/METRIC AMERICAN
½ lb (225g) potatoes* ½ lb
2 oz (55g) red lentils 1/3 cup
4 fl oz(115ml) water ½ cup
1 tbs vegan margarine 1 tbs
1 small onion 1 small
2 oz (55g) mushrooms 1 cup
1½ tbs wholemeal (whole wheat) flour 1½ tbs
1 tbs tomato paste 1 tbs
¼ pint (140ml) soya milk 2/3 cup
¼ tsp basil (sweet) ¼ tsp
freshly ground black pepper spring cabbage (collards)

      1 Scrub the potatoes and cook them in lightly salted water until tender.

      2 Cover the lentils with the water, add a little sea salt if desired, bring to the boil, lower the heat. Cook until the lentils are tender and the water is absorbed.

      3 Melt the margarine in a pan. Chop the onion and add it to the pan. Sauté for a minute or two. Slice the mushrooms and add them to the pan. Sauté for a further 3–4 minutes.

      4 Add the flour and tomato paste to the pan, and stir well. Very slowly, add the milk, stirring constantly to avoid lumps. When it is boiling and has thickened, stir in the basil and pepper to taste.

      5 When the lentils are cooked, stir them into the sauce.

      6 СКАЧАТЬ