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. Green Peppers, Cucumber and Dates
2. Fruit and Nut Rice
3. Plum Bread
4. Apricot, Almond and Cherry cakes
5. Fig and Ginger Brack
6. Apricot Fruit Cake

2 Green Peppers;	1/2 Cucumber;
1/2 Cup Dates;		3 Tbs Veg. Oil;
2 tsp Soy Sauce;	1/2 tsp Brown Sugar;
1/2 tsp Salt.

1. Cut peppers in half and remove seeds. Cut into rectangular pieces.
2. Cut cucumber in half and slice lengthwise.
3. Cut dates in half, removing any stones.
4. Heat oil and fry dates for 1 minute.
5. Add cucumber and peppers.
6. Sprinkle on salt, Soy sauce, sugar.
7. Fry till most of the liquid is absorbed.

 6 oz brown rice, cooked;	1 onion; 
4 oz chopped dried fruit;	2 oz chopped almonds or walnuts;
1 oz sesame seeds;		1/4 tsp ground cloves;
1/4 tsp cinnamon;		1 oz veg margarine; 
about 1 1/2 Tbs veg. Oil;	1/2 Tbs lemon juice;
salt.

1. Fry onion in oil till golden.
2. Add fruit, nuts, spices and salt.
3. Cook a few minutes more, then stir gently into the cooked rice, adding lemon juice.
4. Turn into a greased casserole, cover with the melted marg. and heat through 15 mins. at 350 F/ 180 C/ Mark4.
5. OR add rice to fruit pan and heat through, taking care not to mush the rice.

12 oz whole meal flour;		2 level tsp baking powder;
1 level tsp mixed spice;	4 oz veg. Marg.;
4 oz sultanas;			4 oz. chopped dried apricots;
6 oz currants;			3 oz raisins;
2 oz chopped dates;		grated rind of 1 orange;
6 oz raw cane sugar; 		1/2 pint warm soya milk;
1 oz fresh yeast.
OVEN: 300 F/ 150 C/ Gas Mark 2.

1. Grease 2lb loaf tin. Line the base with greased paper.
2. Rub marg. into flour, baking powder and spice.
3. Stir in fruit, rind and all except 1 Tbs. Sugar.
4. Sprinkle the Tbs sugar into warm milk and stir to dissolve.
5. Crumb the yeast into the milk. Stir well.
6. Pour this into dry ingredients and mix with a wooden spoon to quite a stiff dough.
7. Put into the tin and bake slowly for about 2 hours.
8. Leave to cool in the tin. Serve sliced and marged.

4 oz dried apricots;			8 fl oz apple juice;
2 oz glace cherries + extra for garnish;	4 oz whole wheat flour;
1 oz almonds, ground;			1 tsp bicarb of soda;
4 Tbs veg. Oil;				4 Tbs natural  soya yoghurt.
Heat oven to 180 C/ 350 F/ Gas Mark 4.

1. Boil apricots in apple juice and leave to soak for 4 hours.
2. Drain and liquidise with 4 Tbs juice.
3. Oil 16 bun tins.
4. Finely chop 2 oz cherries.
5. Put flour, almonds, bicarb in bowl, add cherries.
6. Make a well and add apricots, oil and yoghurt.
7. Beat together to dripping consistency.
8. Divide mixture between tins.
9. Garnish each with a quarter cherry.
10. Bake 15 mins till firm and just beginning to colour.

8 oz dried figs, chopped;	1/2 pt strong herb tea, eg. 2 bgs chamomile;
8 oz whole meal S.R. flour;	2 tsp baking powder;
3 oz brown sugar;		2 Tbs sunflower or corn oil;
3-4 pieces stem ginger, finely chopped;
 plus 1 Tbs of the syrup OR 2 Tbs ginger conserve.
OVEN: 180 C/ 350 F/ Gas Mark 4.

1. Immerse figs in hot herb tea and stand 2-3 hours or overnight.
2. Sift flour and baking powder.
3. Stir in sugar.
4. Add oil to figs, also ginger plus syrup OR conserve.
5. Stir and pour into flour.
6. Beat well 2-3 minutes.
7. Pour into 2 lb loaf tin and bake 50-60 mins.
8. Cool in tin 5-7 mins.
9. Turn out and cool.

3 oz sultanas;				3 oz currants;
3 oz dried apricots, roughly chopped;	3 oz dates, roughly chopped;
8 fl. oz apple juice;			7 oz plain, fine, whole meal flour;
1 oz soya flour;			1 rounded tsp bicarb of soda;
1 tsp mixed spice;			3 oz brown sugar;
4 fl oz. sunflower or corn oil;		juice of 1/2 lemon; 
2 Tbs apricot jam.
OVEN: 170 C/ 325 F/ Gas Mark 3.

1. Soak fruit overnight in the apple juice.
2. Sift flours, bicarb and mixed spice.
3. Stir the sugar into the fruit and mix in the oil, lemon juice and jam.
4. Add flour mixture and beat well for 1 minute.
5. Pour into a greased 8 inch cake tin.
6. Bake 55-60 minutes.