Live & Let Live Be a VEGetariAN

Bradford VEGetariAN Information Centre Formerly Bradford VEGetariAN Society (Founded June 1961) Affiliated to the Vegetarian Society UK Registered Charity No. 259358

1. Apricot Jam
2. Malty Flapjack
3. Raisin and Walnut Cake
4. Spiced Apple Bars
5. Spicy Apple Crisp
6. Plum Nut Cream
7. Sesame Delights
8. Gingernuts

1 lb. dried apricots	    1 pt strong mint or ordinary tea, freshly made
2 pt apple juice or cider   2 Tbs agar-agar or arrowroot
1 Tbs grated lemon	    4 oz rice syrup (optional)
(or orange rind)	    1 tsp. cinnamon (optional) 

1. Soak fruit overnight in tea and juice.
2. Pressure cook at 15 lb. for 20 mins or simmer 1 4 hrs.
3. Puree in blender or pass through sieve.
4. Return to saucepan
5. Add rind, rice syrup, cinnamon and agar-agar (or arrowroot) which has been mixed with a little fruit juice.
6. Simmer uncovered about 10 mins stirring constantly.
7. Put the jam in pots.
8. Keep in fridge. Keeps for about 1 month.

4 oz vegetable margarine			3 level Tbs malt extract
4 Tbs vegetable oil			8 oz porridge oats
2 oz sultanas

1. Heat marg and malt extract together till melted.
2. Add rest of ingredients.
3. Spread in a shallow greased tin.
4. Bake for 15-20 mins at 180 C/350 F/Gas Mk. 4.
5. Mark into squares while still warm.
6. Leave to cool in the tin.

8 oz wholemeal flour		2-4 oz walnuts 6-8 oz raisins
6 oz water			3 tsp. baking powder
3 oz vegetable oil

1. Mix oil & water, blend lightly with mixed dry ingredients.
2. Put into greased tin.
3. Bake 1 hour at 350 F/Gas Mk. 4.

1 lb. sweet apples		4 oz raisins
2 tsp. mixed spice		Bran
Rice paper

1. Cook apples with spice & raisins in a minimum of water till soft.
2. Drain off the liquid.
3. Mix in enough bran to make a stiff mixture.
4. Line tin with rice paper, press mixture down evenly & leave to set.

1 2 lb. cooking apples		2 oz raisins
1 tsp. ground nutmeg		1 tsp. ground cinnamon
pinch of ground cloves		5 fl oz sweet cider
apple juice
Topping:
2 oz vegetable margarine		2 oz vegetable oil
2 tsp. sesame seeds		4 oz fresh, whole-wheat bread crumbs
1 Tbs desiccated coconut

1. Peel, core & slice apples & place in an oven-proof dish with alternate layers of raisins.
2. Sprinkle with spices & pour cider or apple juice.
3. Heat marg & oil in a pan.
4. Add bread crumbs & cook till golden and crisp.
5. Stir in seeds & coconut.
6. Cover the apple mixture with the topping .
7. Bake 20-25 mins at 180 C /350 F /Gas Mk. 4.

8 oz broken cashew nuts	4 oz plums (red if possible)
water

1. Grind nuts finely, add pieces of plums and 2 Tbs water.
2. Liquidize.
3. Add water to desired consistency. Can substitute or add banana, pear, apple, strawberry, cherry or peach etc.

4 oz dried dates, chopped		2 oz raisins
1 oz walnuts, chopped		4 tsp. carob flour,
1 oz sesame seeds, lightly roasted (in a dry pan)

1. Pound dates &. raisins together to form a stiff paste.
2. Add walnuts & carob flour.
3. Work mixture together with finger tips.
4. Roll into small balls & coat with sesame seeds.

4 oz whole-wheat S.R. flour	1 level tsp. bicarb of soda
2 oz vegetable margarine		1 rounded tsp. ground ginger
2 rounded Tbs clear rice syrup.

1. Mix flour, soda bicarb & ginger in a bowl.
2. Rub in marg till like bread crumbs.
3. Add rice syrup, mix to form soft dough.
4. Make into about 16 balls.
5. Place well apart on oiled baking tray.
6. Flatten slightly.
7. Bake 15 mins till golden at 190 C/ 375 F/ Gas Mk. 5.
8. Leave 5-10 mins to firm before removing to cool.