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. Callaloo Parcels
2. Falafel
3. Almond and Orange Dip.
4. Rosemary Focaccia
5. Flageolet Salad
6. Oaty Chocolate Treats
7. Tropical Mix
8. Red Salad

1 tin callaloo;                         1 medium onion;
Freshly ground black pepper;            hot pepper sauce;
oil;                                    1 packet filo pastry;
1 sweet red pepper.

1. Chop onion finely and fry in a little oil.
2. Open tin of callaloo and drain off liquid. Add callaloo to onions. Add plenty of black pepper and one tsp. Hot pepper sauce. Mix thoroughly and heat through.
3. Set oven to Gas 6 / 400 F / 200 C.
4. Wash and slice sweet red pepper into strips.
5. Take a single sheet of filo pastry. Fold each corner into the centre.
6. Place two teaspoons of callaloo mixture in the centre. Fold corners inwards to make a parcel.
7. Place on oiled baking tray. Brush each parcel with oil.
8. Put two strips of red pepper across parcel, brush with oil.
9. Place in oven and bake for 15 - 20 min. Until golden brown.

1/2 lb. chick peas;                             6 spring onions;
2 tsp. coriander seeds;                         2 tsp. cumin seeds;
1 clove garlic;                                 2 tsp. chopped parsley;
1 tsp. Salt;                                    1 tsp. bicarb of soda;
black pepper;                                   veg oil for frying.

1. Cover the chick peas with cold water and leave to soak overnight.
2. Drain and grind the peas in a blender, mincer etc.
3. Chop spring onions finely.
4. Grind the coriander and cumin seeds.
5. Crush the garlic.
6. Combine all the ingredients and form small balls, adding a little lemon juice or water if the balls will not form.
7. Deep fry in oil till golden brown.
8. Drain on kitchen paper.

4 oz blanched almonds;                          3 fl. oz orange juice;
1 cup firm tofu (about 8 oz), drained and mashed;  1/4 tsp. ground ginger;
1 Tbs. tamari or Soy sauce;                     2 Tbs. minced parsley;
3 spring onions, minced;                        salt,black pepper, cayenne pepper, to taste.

1. Roast almonds in a dry pan, stirring often till lightly browned and fragrant.
2. Blend in a food processor with other ingredients till very smooth.
3. Adjust seasoning if necessary;
4. Chill.

1 1/2 lb. strong white flour;                   1/2 oz / 1 Tbs. dried yeast;
1 1/2 tsp. Salt;                                2 Tbs. fresh or 1 Tbs. dried rosemary;
3 Tbs. olive oil;                               3/4 pint hand-hot water; salt.
Oven: 230 C / 450 F / Gas 8.

1. Dissolve yeast in some of the warm water and leave 7-10 min to froth.
2. Place the flour in a large bowl with the salt and half the rosemary.
3. Add 2 Tbs. olive oil to the yeast mixture and add it to the flour with the rest of the water.
4. Form a dough and knead for 10 min.
5. Sprinkle the ball with flour and cover with a T-towel while it rises to double its size (about 1 hour).
6. Roll out the dough on to a greased baking sheet and leave it again for about 1 hour.
7. Make indentations with the finger tips, brush over with the remaining oil and sprinkle on remaining rosemary and some salt.
8. Bake for about 15 min or until golden.
9. Cut into rectangles and serve warm or cold.

1 tin flageolet beans;                          1 apple, diced (unpeeled);
2 carrots, grated;                              chopped cucumber;
2 tomatoes, chopped;                            1/2 green or red pepper, chopped;
2 Tbs. chopped fresh green herbs (e.g. parsley or mint)

6 Tbs. olive oil;                               2 Tbs. wine vinegar;
1/2 tsp. dry mustard;                           1 tsp. sugar;  salt;
black pepper.

4 oz raw cane sugar;                            2 oz vegan margarine;
2 fl oz Soya milk;                              1 oz cocoa powder;
1 oz nuts, chopped (cashews are nice);          1 oz raisins;
6 oz rolled oats;                               few drops vanilla essence.

1. Mix sugar, margarine, milk and cocoa in a pan.
2. Bring to the boil gently, stirring, then lower the heat and simmer for 3 minutes.
3. Remove pan from the heat and add oats, nuts, raisins and vanilla.
4. Make small balls (about 25) and leave to cool

1/2 cup chopped dried apricots;                 1/2 cup chopped dates;
1/2 cup sultanas;                               1/4 cup flaked coconut (optional);
1/4 cup slivered almonds;                       1/4 cup rice flakes;
2 Tbs. Oil;                                     1 Tbs. Honey / rice syrup / maple syrup etc.

1. Combine apricots, dates, sultanas, coconut, almonds and rice in a heat-proof bowl.
2. Combine oil and syrup in a small saucepan, bring to the boil, boil for 1 min.
3. Pour mixture over fruit mixture and mix well.
4. Spoon mixture into a shallow baking dish.
5. Bake in a moderate oven for 10 min., stirring occasionally.
6. Cool.

4 small, uncooked beet-root;             2 medium onions;
2 oz. Raisins;                           4 small, cooking apples;
Juice of one lemon;                      black pepper;
basil;                                   1 Tbs. oil;
1 clove garlic (optional);
4 oz. Grated, vegetarian cheddar cheese (optional).

1. Wash, peel and grate beet-root.
2. Finely chop onions, garlic and apples.
3. Put in salad bowl, mix with the oil, lemon juice, pepper, basil and raisins.
4. Sprinkle cheese over the top.