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. Haricot Bean & Herb Spread.
2. Parsley Snacks.
3. Blinis
4. Corn meal Bread
5. Soya Cheese
6. Almond Shortbread

4 oz haricot beans, cooked till tender, cooled;	1 oz soft vegan marg;
2 Tbs chopped fresh herbs;
(e.g. parsley, chives, taragon, mint, fennel, lovage);
Few drops of lemon juice;			salt & black pepper.

1. Mash beans to a smooth paste with a fork.
2. Gradually, blend in the margarine, herbs and lemon juice.
3. Season well with salt and pepper.

8 oz semolina;				1 large/2 small onion(s);
1 tbs chopped coriander/parsley leaves;	2 oz cashew nuts; 
about 1 pt water;			1 oz vegan marg.;
1/2 tsp ground cinnamon;		3 tbs oil;
1/2 tsp ground cloves;			1 tsp mustard seeds;
juice of 1 lemon;			salt to taste;
(1.5 tsp black gram dhal; 2 green chillies) optional.

1. Place semolina on a baking sheet and brown carefully in a hot oven (can microwave instead); set aside;
2. Chop onion, (chilli), and cashew nuts;
3. Heat oil and marg in a pan;
4. Add mustard seeds and fry till they crackle;
5. quickly add (dhal), cashew nuts, fry for a minute;
6. add onion and coriander/parsley; Cook for 5 min.;
7. Add 1/2 pt. water and other ingredients except semolina; stir and cook one minute;
8. then add other 1/2 pt water, simmer for 10-15 mins.;
9. gradually add semolina, stirring constantly, adding more water if powder is still showing. It should form a thick paste.
10. Stir for about 5 mins. cover with lid, allow to steam through, off the heat.
11. Remove lid and let steam evaporate. Serve hot. (Can add few peas at simmering stage.)

Sieve (2 oz buckwheat; 2 oz plain whole wheat flour; pinch salt);
2 egg substitute;
1/4 pt soya milk;		1 tbs vegetable oil.

1. Beat in the egg substitute and milk with a wooden spoon;
2. put a little oil on a heavy pan and make pancakes in the usual way.

6 oz corn meal;		6 oz whole wheat flour;
4 tsp baking powder;	1/2 tsp salt;
1 oz marg;		3/4 pt soya milk or water.

1. Place dry ingredients in a bowl; melt marg and mix it with milk/water;
2. pour this into flour and beat till blended;
3. pour into greased tin and bake at 400 F/ Mark 6 for 25-35 mins.

1. Melt 4 oz vegan marg;
2. add 1 tsp Vecon or similar,
3. then add 3 oz soya flour,
4. can add herbs, seeds, spices etc.

1. Mix 125g (4oz) 100% rye flour, 125g (4oz) ground almonds, 125g (4oz) vegan marg., 50g (1-2oz) brown sugar, to form a soft dough;
2. press into a small oiled baking tray,
3. prick surface with a fork,
4. bake at 160 C, 325 F, Mark 3 for 40 mins.;
5. cool slightly before removing from tin.