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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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)
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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
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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
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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.
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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
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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
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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
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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)
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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 serve.
Salsa Tapatio
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8 dried de arbol chiles (or any small dried chillies)
3 fat cloves garlic, peeled
juice of 2 limes
1/2 tsp finely ground sea salt or to taste
spring water to thin
Roast the chillies in a dry skillet over medium heat for 5 minutes with the window open (otherwise the
vapours my irritate nose and eyes). Grind them with the garlic in a molcajeta (stone mortar and pestle) if
you have one or just use a blender. Add the lime juice, and some water to keep it fluid, keep grinding or
blending, add the salt and strain. This may be made ahead of time. It keeps well in sterilized jars in the
refrigerator.
Banana Flambé
2 tbsp brown sugar
1 tsp cinnamon
2 tbsp margarine
6 ripe bananas, peeled and sliced in half, lengthwise
3 tbsp dark Caribbean rum
Mix the brown sugar and cinnamon. Preheat the oven to 400F. Grease a 9x12inch ovenproof dish with
margarine and sprinkle with half the cinnamon/brown sugar mixture. Arrange the bananas in the dish with
the cut side down. Sprinkle with the rest of the cinnamon sugar mix and dot with margarine. Bake about
10 minutes or until the bananas are well cooked. Remove from the oven, sprinkle with the rum and ignite.
Serve hot with vegan ice ‘cream’.
Salsa Chipotle
Makes 3/4 cup

4 dried chipotle chiles
1/2 cup hot water
2 cloves garlic
1/2 tsp salt
1/4 cup apple cider vinegar
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Soften the chiles in the water for 5 minutes, then remove the stem and seeds. Grind them in a blender
with the soaking water, garlic, salt and vinegar. Pour into a small saucepan and simmer over medium heat
for 5 minutes. Let cool and pour into a jar.

Alice Waters
Fennel a la Grecque
Ingredients
2 cups olive oil
2 cups white wine vinegar
¾ cup white wine
12 cloves garlic
1 medium onion
1 lemon
24 peppercorns
4 bay leaves
2 tbsp fennel seed
4 small bulbs fennel
Method
In a large pot, bring the olive oil, vinegar and white wine to a gentle simmer.
Peel the garlic. Peel and slice the onion very thin. Slice the lemon crosswise into ¼ inch slices and add to
the pot along with the onion, garlic, peppercorns, bay leaves and fennel seed. Simmer for about 15
minutes.
Cut off the feathery tops and stalks from the fennel bulbs and remove any tough outer layers. Cut the
bulbs into eighths. Add them to the simmering liquid and cook until they are tender but still slightly
crunchy. Remove from pot and let them cool. When both the fennel and the liquid have cooled down,
return the fennel to the liquid and refrigerate. This is best if it sits for 24 hours.
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Caramelised Fennel
2 large fennel bulbs
¼ cup olive oil
salt and pepper
Trim the fennel bulbs, removing any tough outer layers. Cut into bulbs in half vertically, cut out the cores
and cut the bulbs into 1/8 inch thick slices.
Heat a large sauté pan over medium heat, add olive oil, and when the oil is hot, add the sliced fennel (if
necessary, cook the fennel in two batches; the fennel should brown, not steam). Cook, tossing or stirring
occasionally for 8-10 minutes, until fennel is caramelised and tender. Season with salt and pepper. Drain
off any excess oil and serve. Good as a side vegetable or a pizza topping.
Fennel Pasta
Pick the tenderest feathery leaves from the centre of the lower stalks of fennel bulbs and parboil them for
about 30 seconds. Drain, cool and chop them fine.
In a mortar, mash a couple of peeled garlic cloves into a paste and thin out with some olive oil. Put some
dried linguini or fedelini on to cook in rapidly boiling salted water. Warm the garlic/oil paste in a large
pan, add the chopped fennel leaves, and when pasta is done, drain and toss it together with the sauce in
the pan, a few grinds of the peppermill and a squeeze of lemon.
Grilled Asparagus with Blood Oranges and
Tapenade Toast
1 shallot
3 blood oranges
1 ½ tsp balsamic vinegar
½ tsp red wine vinegar
extra virgin olive oil
salt and pepper
1 ½ pounds fat asparagus (25 –30 spears)
4 slices country style bread
Tapenade (olives, garlic, olive oil whizzed together)
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Method
Peel and chop the shallot fine and macerate for 30 minutes in the juice of ½ orange and the balsamic and
red wine vinegars. Whisk in the olive oil to taste to make a vinaigrette and season with salt and pepper.
Peel just the zest from one of the oranges, chop it very fine and add it to the vinaigrette.
Cut away all the rind and pith from all the oranges and slice them crosswise into thin rounds.
Snap off the tough bottom ends of the asparagus spears. Peel the spears and parboil them in salted
water for about 1 minute, until they are just tender. Spread them out to drain thoroughly and cool to
room temperature. Brush with olive oil, salt lightly and grill for about 6 minutes over medium heat, turning
often to brown evenly. Toast bread at the same time.
When toasted, cut the bread slices into thirds and spread with tapenade. Arrange asparagus on a platter
with the orange slices on top. Drizzle vinaigrette over and garnish with the tapenade toast.
Moroccan Chickpeas
2 cups dried chickpeas
1 small carrot
1 yellow onion
1 small bunch cilantro
2 inch knob of fresh ginger
1 inch piece of cinnamon stick
1 pinch ground saffron
1 tsp ground turmeric
½ tsp cayenne
2 ripe tomatoes
salt
Method
Soak chickpeas overnight in cold water. Peel the carrot and onion and chop roughly. Drain the
chickpeas and cover with fresh water. Bring to a boil, skim off the foam and turn down to a simmer. Add
the carrot and onion. Cut off the stems of the cilantro and reserve the leaves to garnish the finished dish.
Tie the stems in a bundle and add to the chickpeas along with the ginger, peeled, and the cinnamon,
saffron, turmeric an cayenne. Keep the chickpeas submerged in water as they cook, but do not add
more water than necessary, so as not to dilute the flavourful broth.
Peel, seed an coarsely chop tomatoes. After 30 to 45 minutes, when the chickpeas are about three
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quarters cooked add the tomatoes and salt to taste. Continue to simmer until the chickpeas are very soft
and the broth has thickened slightly, about 1 hour. Remove and discard the cinnamon, ginger, and
cilantro stems. Taste for seasoning, garnish with the reserved cilantro leaves and serve over cooked
couscous. Serve with a dollop of harissa paste.
Eggplant, Tomato and Onion Gratin
3 large sweet white onions
3 cloves garlic
olive oil
2 or 3 sprigs thyme
1 bay leaf
salt and pepper
3 medium Japanese eggplants
3 ripe tomatoes
Peel and chop the onions and garlic very fine. Stew them over a medium flame for about 5 minutes until
soft in a couple of tbsp olive oil, with the leaves of the thyme, the bay leaf and salt and pepper.
Slice the eggplant into ¼ inch rounds. Slice the tomatoes slightly thicker.
Preheat oven to 400F. Oil a shallow gratin dish.
Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with
overlapping rows of alternate tomato and eggplant slices. Each slice should cover two thirds of the
preceding one. Season with salt and pepper, drizzle with some more olive oil, cover and cook in the oven
until the eggplant is soft enough to be cut with a spoon, about 45 minutes. Uncover for the last 15 minutes
or earlier if the tomatoes are giving up too much liquid. Brush or spoon the juices over the top
occasionally to prevent the top layer from drying out. This gratin should be moist but not watery.
Baked Stuffed Eggplant
Use small and pretty eggplants. Cut them in half and scoop out about half the pulp. Make a stuffing by
chopping the pulp and combining it with pitted black olives, chopped garlic, capers, parsley and
marjoram. Mix in breadcrumbs soaked in soymilk and squeezed dry. Mound the stuffing in the eggplants
and put them in an earthenware gratin dish, drizzle generously with olive oil and bake loosely covered in a
preheated 350F oven for an hour.
Fava Bean Ragout with Potato Gnocchi
For the gnocchi
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1kg desiree potatoes, peeled and cut into large, even sized chunks
115g plain flour
For the ragout
3 – 4 pounds young fava beans
1 large clove garlic
1 small sprig rosemary
olive oil
salt and pepper
½ lemon
Method
Shell the fava beans and discard the pods.
Cook the potatoes in lightly salted boiling water for 10-15 minutes until tender
Drain the potatoes, return to the pan and place over a low heat for few seconds to dry, then mash. Add
the flour and season. Tip on to a floured surface and work into a dough. Divide the dough into quarters
and roll into sausages. Cut into 3cm lengths.
Bring a pot of water to a boil, add fava beans and simmer for 1 minute. Drain and cool them immediately
in cold water. Pierce the outer skin with a thumbnail and squeeze each bean out of its skin with thumb
and forefinger. Peel and chop the garlic very fine.
Put the fava beans in a saucepan with a mixture of half water and half olive oil, enough to barely cover
them. Add the garlic and rosemary and season with salt and pepper. Bring to a simmer, cover and cook
until the beans are tender, about 5 minutes, more or less, depending on the beans.
Cook the gnocchi in a large pan of lightly salted boiling water for about 2 minutes – they’re done when
they rise to the surface.
Mix the gnocchi with the beans and finish with a squeeze of lemon juice and another grind or two of the
pepper.
Potato, Morel and Onion Fricassee
1 ½ pounds Yellow Finn or russet potatoes
salt and pepper
1 small onion
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½ pound morels
2 tbsp margarine
¼ - ½ cup vegetable oil
¼ chopped parsley
method
peel the potatoes, cut them into big chunks and boil in salted water until they are very soft and the edges
have started to breaking down. Be careful not to overcook them, lest the fall apart completely. Drain and
set aside to dry. Slice the onion very thin.
Cut the morels in half lengthwise and wash quickly in plenty of water. Drain and sauté in the margarine
over a high flame. They will release some water. Turn the flame down to medium, let the mushrooms
reabsorb their juices and continue cooking until they are completely dry.
Fry the potatoes in a large skillet in 1/8 inch of the oil over medium heat. When the potatoes have started
to turn golden brown, add the sliced onions. When the potatoes are crispy and the onions start
caramelising drain off any excess oil, add the morels and the chopped parsley, season with salt and
pepper. Toss together and serve.

Authentic Chinese Cuisine– Bryanna Clark
Grogan
Sichuan Kung Pao ‘Chicken’
12-14 ozs firm tofu, cut into strips
1 tbsp light soy sauce
2 tbsp cornstarch
1/8 tsp white pepper
1 tbsp oil
4 green onions, cut diagonally into 3/4 inch pieces
2 tsp minced garlic
1 tbsp chili garlic paste
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1 red bell pepper, seeded and cut into 3/4 inch squares
1 tbsp brown bean paste
1/2 cup cold vegetarian broth
1 tbsp cornstarch
1 tsp light unbleached sugar
1 cup unsalted roasted peanuts or cashews, chopped
Mix the tofu with the soy sauce, 2 tsp cornstarch and white pepper. Heat a wok or heavy skillet over
high heat. when hot, add the oil. When the oil is hot, add the tofu and stir-fry until lightly browned. Add
the green onions, garlic and chili garlic paste. Stir fry for 1 minute.
Add the bell pepper and brown bean paste. Stir fry for 2 minutes.
Stir the broth, 1 tbsp cornstarch and sugar together, and add to the pan. Stir until thickened. Sprinkle the
peanuts on top and serve immediately with rice.
Stir Fried Tofu with Leeks
Cooking Sauce:
2 tsp chili garlic paste
1 1/2 tablespoons dark soy sauce
1 tbsp dry sherry
1/2 cup to 1 cup light vegetarian broth

1 tbsp oil
12 ounces leeks, well cleaned, tough leaves discarded and shredded with a sharp knife (both white and
green parts)
3 cloves garlic, minced
12-14 ozs firm tofu, sliced into small triangles and pan fried in 2 tbsp hot oil until golden on both sides
Combine the cooking sauce ingredients in a bowl and set aside.
Heat a large wok or heavy skillet over high heat. when it’s hot, add the oil. When the oil is hot, add the
leeks and garlic. Stir fry for about 3 minutes.
Add the tofu and the cooking sauce and cook 3 more minutes. Serve immediately with rice.
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Vegetarian Stir Fry ‘Oyster’ Sauce
1 mushroom broth cube
1/2 cup boiling water
2 tbsp brown bean sauce
1 generous tablespoon dark unbleached sugar
1 tsp cornstarch dissolved in 1 tsp cold water
Dissolve the broth cube in the boiling water. Mix with the brown bean sauce and sugar, and heat to
boiling. Add the dissolved cornstarch and stir until thickened. Cool and store in a covered jar in the
refrigerator.
Sichuan ‘Beef’ and Broccoli
2 cups reconstituted textured soy protein chunks mixed with 2 tbsp dark soy sauce
1 tsp cornstarch
1 tbsp cooking oil
6 cloves garlic minced
1 bunch of broccoli (stalks peeled) cut into thin slices (about 6 cups)
1 to 2 large onions, each cut into 6 wedges, layers separated
2 tbsp water
1 large red bell pepper, seeded and cut into 1 inch squares
Cooking Sauce:
1 tbsp vinegar (rice, cider or white wine)
1 tbsp chili garlic paste
1/2 tbsp light unbleached sugar
1 cup light vegetarian broth
1 tbsp cornstarch mixed with 2 tbsp cold water
Mix the soy protein with the 1 tsp cornstarch. Heat the oil in a non-stick wok o