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| Bradford
VEGetariAN Information Centre
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Raw Energy – Recipe Evening (10 July 1988) devised by Cynthia
Trasi
1. Gazpacho
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½ small cucumber, peeled and cubed |
2 tbsp finely chopped fresh parsley |
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6 tomatoes, skinned and diced |
¾ pint tomato juice (or puree and water) |
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6 spring onions, trimmed and chopped |
¼ tsp ground cinnamon |
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1 clove garlic, crushed |
6 cloves |
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1 tbsp red wine vinegar (or substitute) |
1 bay leaf |
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1 tbsp olive oil |
½ tsp shoyu (Soya sauce) |
1 Prepare the vegetables and mix together in a large bowl. 2. Add remaining ingredients and mix
together gently but thoroughly. 3.
Allow the soup to stand 2 hours, then remove the bay leaf and cloves before
serving.
2. Vegetable Loaf
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½ lb carrots, grated |
2 oz blanched almonds, chopped |
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2 oz sunflower seeds, ground |
2 oz sesame seeds |
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2 oz peanuts, finely chopped |
6 oz red peppers, chopped |
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2 oz cashew nuts, ground |
2½ oz parsley, finely chopped |
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2 oz pumpkin seeds, finely chopped |
2 tbsp crushed basil leaves (1 tbsp dried) |
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½ lb tomatoes, finely chopped |
3 tbsp caraway seeds |
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1 small beetroot, grated |
1 tbsp Soya sauce |
1. Mix ingredients together thoroughly and form a loaf. 2. Chill in the refrigerator until
firm. 3. Slice and serve.
3. Crunchy Peanut Butter Spread
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6 oz peanut butter |
4 tbsp Soya yoghurt |
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l oz carrots, shredded |
a little maple syrup or other sweetener, if desired. |
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l oz celery, finely chopped |
1 oz sunflower seeds, chopped |
Mix ingredients thoroughly and use on courgette or cucumber rounds or
apple slices.
4. Tahini and Apricot Relish
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2 oz dried apricots, soaked |
½ chilli pepper, deseeded and diced |
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1 onion, chopped |
2 tbs cider vinegar |
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1 small green or red pepper, chopped |
1 tsp tahini |
1 Drain the apricots and slice finely.
2. Prepare onion, pepper and chilli.
3. Add vinegar, then mix in the tahini.
5. Fresh Tomato Relish
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3 oz dried stoned dates |
2 tbsp tomato puree |
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4 oz dried apple rings |
½ inch fresh root ginger, peeled and grated |
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1 small onion, finely chopped |
½ tsp allspice |
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2-3 tbsp red wine vinegar |
½ tsp mustard seeds |
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3 tomatoes, skinned and chopped |
black pepper |
1. Finely chop or mince the dates and apple rings. 2. Mix with the onion. 3. Mix vinegar, tomatoes and puree in a
blender till smooth. 4. Mix tomato
sauce with the fruit mixture and add spices and seasoning to taste. 5. Keep in the fridge and use within 5—6
days.
6. Fruit And Seed Bars
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2oz dried apple rings |
2 oz raisins |
2 oz sultanas |
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2oz sunflower seeds |
2 tbs orange juice |
1-2 tbs rice flour |
1. Grind all the dried fruits and seeds until they begin to hold
together. 2. Add orange juice to
moisten and shape into 8 thick bars. Dust with rice flour.
7. Crunchy Date Slice
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2 oz dates |
1 oz dried bananas |
2 oz raisins |
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2 oz hazelnuts |
1-2 tbsp lemon juice |
2-3 oz porridge oats |
1. Grind dates, bananas and raisins with half the hazelnuts until fairly
smooth. 2. Add lemon juice and porridge
oats. Grind again until the mixture
begins to hold together. 3. Add more
oats if it is too sticky. Chop remaining
hazelnuts and add. 4. Press into a 7”
square tin, lined, and cut into fingers.