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

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СКАЧАТЬ When the potatoes are cooked (if too hot to handle, rinse them under cold water), slice them thickly. Spread them out in an oven dish, and top with the sauce. Bake at 400°F (200°C) Gas Mark 6 for 15–20 minutes. Serve accompanied with lightly-steamed spring cabbage (collards).

       SUNDAY DESSERT Apricot Brown Betty

IMPERIAL/METRIC		AMERICAN
4 oz (115g)	apricots	¼ lb
1 tbs plus additional to taste	raw cane sugar	1 tbs plus additional to taste
1 tbs	water	1 tbs
1½ oz (45g)	wholemeal (whole wheat) breadcrumbs	2/3 cup
½ oz (15g)	vegetable suet or hard vegetable fat	1 tbs
¼ tsp	cinnamon	¼ tsp

      1 Chop the apricots and put them in a small pan with sugar to taste (depending on ripeness of the fruit and personal preference) and the water, and stew until tender.

      2 Put the breadcrumbs in a bowl. Grate the vegetable fat and add it to the breadcrumbs. Add the sugar and the cinnamon and mix thoroughly.

      3 Place half the breadcrumb mixture at the bottom of a small greased oven dish, spoon the apricots on top and then add the remainder of the breadcrumb mixture.

      4 Bake at 400°F (200°C) Gas Mark 6 for about half an hour. Serve with cashew or coconut cream if desired.

       MONDAY Smoky Beans

IMPERIAL/METRIC		AMERICAN
1 small	onion	1 small
1 small clove	garlic	1 small clove
1 tbs	vegetable oil	1 tbs
2 oz (55g)	smoked tofu	¼ cup
3 fl oz (85ml)	apple juice	1/3 cup
1 tsp	tomato paste	1 tsp
pinch	marjoram	pinch
1 small or ½ large	bay leaf	1 small or ½ large
½ x 15½ oz (440g) can	borlotti (pinto) beans	½ x 15½ oz can
½ lb (225g)	cooked potatoes	½ lb
1–2 tbs	soya milk	1–2 tbs
1 tbs	vegan margarine sea salt and freshly ground black pepper to taste	1 tbs

      1 Chop the onion and crush the garlic. Heat the oil in a pan and sauté the onion and garlic for 2 – 3 minutes.

      2 Dice the tofu. Add it to the pan and sauté for a further 2–3 minutes.

      3 Add the apple juice, tomato paste, marjoram and bay leaf. Bring to the boil, then lower the heat and simmer, uncovered, for about 5 minutes.

      4 Add the drained beans and cook for a further 5 minutes.

      5 Meanwhile, mash the potatoes in a bowl. Heat the milk and margarine in a small saucepan and add to the potatoes, along with seasoning to taste. Spoon the mashed potatoes into a heatproof dish and place under the grill (broiler) until thoroughly heated.

      6 Remove the bay leaf from the bean mixture and spoon over the mashed potatoes.

       TUESDAY Smoked Tofu à la King

IMPERIAL/METRIC		AMERICAN
2 oz (55g)	mushrooms	1 cup
½ small	red pepper	½ small
6 oz (170g)	smoked tofu	¾ cup
2 tbs	vegan margarine	2 tbs
1 tbs	wholemeal (whole wheat) flour	1 tbs
¼ pint (140ml)	soya milk	2/3 cup
	sea salt and freshly ground
	black pepper to taste
3 slices	wholemeal (whole wheat) toast	3 slices

      1 Chop the mushrooms and red pepper. Dice the tofu. Heat half the margarine in a frying pan (skillet) and sauté these ingredients for a few minutes.

      2 Meanwhile, heat the rest of the margarine in a saucepan and stir in the flour. Gradually pour in the milk, stirring constantly to avoid lumps. Bring to the boil, then simmer for 1–2 minutes to thicken. Season to taste.

      3 Add the tofu mixture to the sauce and mix well. Cook for a further 1–2 minutes, then pile it onto the toast.

       WEDNESDAY Spaghetti with Bean and Caper Sauce

IMPERIAL/METRIC		AMERICAN
3 oz (85g)	wholemeal СКАЧАТЬ В начало < 1 2 3 4 5 6 7 8 > В конец