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

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СКАЧАТЬ to the boil, then lower the heat and simmer, covered, for about 20 minutes.

      2 Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently. Set aside.

      3 Chop the leek and courgette (zucchini) finely. Heat the remaining 2 tsp of oil in a frying pan (skillet) or wok and stir-fry the vegetables for about 3 minutes.

      4 Slice the mushrooms thinly and add them to the leek and courgette (zucchini). Stir-fry for a further 2–3 minutes.

      5 When the millet is tender and the water absorbed, stir in the vegetables, cinnamon and pepper to taste. Cook for a couple of minutes longer, stirring, then remove from the heat, and stir in the almonds.

       SATURDAY LUNCH Green Bean Salad

IMPERIAL/METRIC		AMERICAN
4oz(115g)	green beans	¼ lb
1 small	onion	1 small
4 tsp	olive oil	4 tsp
½ small	green pepper	½ small
1 tsp	cider vinegar	1 tsp
	sea salt and freshly ground
	black pepper to taste
1 oz (30g)	walnut pieces	3 tbs

      1 Top and tail the beans and chop them into fairly small pieces. Steam them until crisp-tender.

      2 Chop the onion finely. Heat 2 tsp of the oil in a frying pan (skillet) and fry the onion until lightly browned.

      3 Chop the green pepper finely. In a bowl, combine the green pepper, beans and onion with the remaining 2 tsp of oil, the vinegar, and seasoning. Chill thoroughly.

      4 Toast the walnut pieces under a grill (broiler) until lightly coloured. Cool. Just before eating the salad, mix the nuts into it. Accompany the salad with a slice of wholemeal (whole wheat) bread if desired.

^* If preparing the whole week’s menus, cook 1 lb (455g) potatoes and store half in the refrigerator.

       Week 2

       Shopping list

      VEGETABLES AND FRUIT

      1 red pepper

      1 small tomato

      4 oz (115g) green beans

      4 oz (115g) peas (about ½ lb (225g) before shelling)

      3 small carrots

      4 small onions

      Garlic

      Fresh ginger root

      Fresh strawberries

      10oz (285g) mung beansprouts

      Chinese cabbage or spring cabbage (collards)

      Lemon

      1 small green pepper

      4 oz (115g) mushrooms

      Mixed salad ingredients

      Spring onions (scallions)

      ¼ cucumber

      MISCELLANEOUS

      Flaked (slivered) almonds

      10 oz(285g) tofu

      Peanut butter

      Wholemeal (whole wheat) or spinach noodles

      Whole almonds

      Sesame seeds

      15½ oz (440g) can chick peas (garbanzo beans)

      Tabasco sauce

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

       SUNDAY LUNCH Basque Salad

IMPERIAL/METRIC		AMERICAN
1	red pepper	1
1 small	tomato	1 small
1½ tbs	olive oil	1½ tbs
2 tsp	cider vinegar	2 tsp
½ tsp	tomato paste	½ tsp
½ tsp	paprika	½ tsp
¼ tsp	garlic salt	¼ tsp
	freshly ground black pepper
	2 or 3 slices wholemeal (whole wheat) toast

      1 Cut the pepper into quarters, removing the seeds and pith while doing so.

      2 Place the quarters, skin side facing upwards, under a hot grill (broiler) until the skin is blistered and blackened; move the quarters around once or twice if necessary to ensure evenness.

      3 Cool slightly, then place the quarters under cold running water, and peel off the skins. Slice them into thin strips and chill.

      4 Scald, skin, and slice the tomato thinly.

      5 СКАЧАТЬ