Main Course

Tofu and aduki filled cabbage leaves

Serves 4 as a main course (makes 12-14 stuffed leaves) For the sauce Intro page
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Chestnuts work well with root vegetables and also make this casserole more of a meal. I like to purée some of
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Cheese and Onion Flan with Peanut Pastry Nut Crackers intro page
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Blue Cheese & Peanut Ring Peanut & Spinach Balls Cheese and Onion Flan with Peanut Pastry
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Korma Curry powder will make a mild curry while Madras will make a hotter one. You can use whatever tinned beans you
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Recipes taken from The Vegetarian Society's recipe collection 'Vegetarian Food for Friends' (HarperCollinsPublishers,
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This curry originates from Penang Island, Malaysia. I discovered it when eating at the Coconut Club Restaurant. Vegan.
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Beat the cream and eggs, pour the mixture over the cheese and sprinkle with nutmeg. Leave to rest in a cool place for
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Simmer, covered. until the rice is cooked (about 25 minutes). Cook until browned slightly. Cook gently until softened.
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In a non-stick pan, fry tofu and aubergine gently in the oil, until evenly browned. Simmer gently until pasta and
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This is a light simple main course which is quick to make. As with mast spiced dishes it benefits from reheating. Serve
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Serves 3 as a main course or 6 as a starter For the crepes (x 6) For the souffle Intro page
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There are many different veggie sausages on the market - just find a brand you like and use it for this casserole.
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Put them in a small bowl and cover with hot water; leave for 15 minutes. Add the chopped fresh mushrooms and cook for a
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Cooking Time: 25 minutes Sea salt and black pepper Preheat oven to Gas 6/200C/400F Prep Time: 15 minutes Tenderstem
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