Sangria
Mix well and serve with plenty of ice, garnished with the sliced fruit. Place all ingredients in a large jug. Pineapple en salsa Chocolate de Ron [... more]
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Oatmeal and Raisin Cookies
Brown Rice and Vegetable Pie Tofu, Apricot and Rice Cream Millet and Chick Pea Bread Tofu Dressing Kidney Bean Salad [... more]
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Hiziki and Cucumber with Ginger Dressing
Vegan / starter or light main course A Taste of the Sea index page [... more]
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Green Sauce with Capers & Herbs
This can be served as a dip, for a starter with crusty bread or crudites, or with pasta. [... more]
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A Taste of the Sea
Do you long for a taste of the sea but firmly believe that fish should be swimming free? Don't worry - it is possible to satisfy your cravings by making use of the great variety of plants that grow under the sea! Sea vegetables - an article ... [... more]
Vegetarian Society |
Penne with Pepper & Pistachio Sauce
Serve this dish as a starter or part of a main course. Tagliatelle in a Fresh Basil & Walnut Sauce Green Sauce with Capers & Herbs Prune & Chocolate Bread Fresh Egg Pasta - with variations Sun Dried Tomato Puree/Pestos Pasta with Garlic, [... more]
Vegetarian Society |
Lentil Soup with Garlic Bread
Supreme Spicy Garlic Butter Caribbean Hot Toddy Serves 8 1. Heat the oil in a pan and fry the onions until soft (about 5 minutes). 2. Add the garlic, leeks, carrots and celery and cook for 5 minutes, stirring occasionally. 3. Add the paprika, ... [... more]
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Mushroom and Arame Pate
Vegan / starter (serve with crudities) or part of a buffet Japanese Mushroom, Beansprout & Arame Salad [... more]
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Prune & Chocolate Bread
I adore prunes and wish they were taken more seriously. They are an excellent source of Vitamin A with iron and fibre. The combination of prunes and chocolate is heavenly. [... more]
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from The Vegetarian nov/dec 1991
Place the beans in a saucepan with the dissolved stock, reserving 100ml / 4fl oz of the liquid for the sauce. Bring to the boil, cook for two minutes then reduce the heat to a simmer, cover and leave to cook for about one hour or until the beans ... [... more]
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Hot Asparagus with Red Pepper Sauce
Tagliatelle in a Fresh Basil & Walnut Sauce Green Sauce with Capers & Herbs Prune & Chocolate Bread Fresh Egg Pasta - with variations Sun Dried Tomato Puree/Pestos Pasta with Garlic, Walnut & Rocket Sauce Penne with Pepper & Pistachio [... more]
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Sun-dried Tomato Puree
Makes 8oz / 225g Makes about one 1lb/450g jar Tagliatelle in a Fresh Basil & Walnut Sauce Green Sauce with Capers & Herbs Prune & Chocolate Bread Fresh Egg Pasta - with variations Pasta with Garlic, Walnut & Rocket Sauce Penne with Pepper [... more]
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