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. Hummus
2. Mushroom, Onion and Nut Paté
3. Mixed seed soft cheese
4. Cheesy red pepper spread.
5. Crunchy peanut butter spread
6. Tofu miso sandwich spread
7. Spiced Lentil and Coconut Paté

4 oz chick peas;	1-2 Cloves garlic, crushed (or 1 tsp. Garlic puree);
2 Tbs. lemon juice;	2 Tbs. Tahini;         4 Tbs. olive oil;
salt to taste.

1. Cook the chick peas and drain keeping the liquid.
2. Mash and blend the peas with the garlic, lemon juice, tahini and olive oil.
3. Add enough of the cooking liquid to make a stiff paste.
4. Add salt to taste.
5. Can garnish with coriander leaves or parsley and paprika.

2 oz. Brazil nuts;		2 oz. cashew nuts;
2 oz. Walnuts;			2 oz. Peanuts;
1 oz. vegetable margarine;	1 Tbs. vegetable oil;
1 large onion finely chopped;	1 clove garlic, crushed (optional);
6 oz. mushrooms, finely chopped; 1 tsp. mixed herbs;
1 heaped tsp. miso (or yeast extract);	2 Tbs. soy sauce;
1 Tbs. sherry (optional);		1/4 pt. Water;
2 oz. wholemeal breadcrumbs;	1 Tbs. soya flour;
1 Tbs. Arrowroot;		black pepper and salt.
Oven: 180 C, 250 F Gas 4

1. Finely grind the nuts.
2. Heat the margarine and oil and cook onion, garlic, mushrooms and herbs, covered, for 7-8 minutes.
3. Stir in the miso until blended, add the soy sauce, sherry and water.
4. Heat and simmer uncovered for 4-5 minutes.
5. Remove from the heat and stir in the nuts and breadcrumbs.
6. Mix soya flour and arrowroot to a thin paste with a little water and blend well with the mixture.
7. Season with salt and pepper.
8. Put in a greased 1 lb. loaf tin.
9. Bake for 35-40 minutes.
10. Allow to cool completely before turning out of the tin.

2 Tbs. sunflower seeds;		2 Tbs. pumpkin seeds;
1 Tbs. poppy seeds;		1 Tbs. sesame seeds;
1 level tsp. caraway seeds;	5 Tbs. vegetable oil;
1 oz. soya flour;		8-9 Tbs. apple juice
		(can prepare from a concentrate).

1. Mix all the seeds and grind finely.
2. Heat the oil slightly in a pan.
3. Mix in the ground seeds and the soya flour.
4. Add the apple juice a little at a time, beating well till a soft consistency is obtained.

1 red pepper;			2 1/2 - 3 oz cashew nuts;
2 1/2 tsp. onion granules;
1/4 - 1/2 tsp. Salt;            1 Tbs. nutritional yeast flakes;
2 dsp. Tahini;			1-2 Tbs. lemon juice.
1 rounded tsp. stock powder (or 1 crumbly vegetable-stock cube,
e.g. oxo vegetable cubes in the green box);

1. Chop the pepper and cook in water for 10 minutes.
2. Grind the cashew nuts finely.
3. Add the rest of the ingredients including the pepper.
4. Blend the mixture to obtain a soft-cheesy consistency.

6 oz. peanut butter;		1 oz. carrots, grated;
1 oz. celery, finely chopped;	4 Tbs. soya yoghurt;
1 oz. sunflower seeds, chopped.

2 Tbs. Miso;		        1 Tbs. vegetable oil;
1 cup mashed tofu;	        1 carrot, grated;
1 small onion, minced;	        1 tsp. lemon juice;
1/4 tsp. garlic powder (optional).

1. Mix the oil and miso together till smooth.
2. Combine the remaining ingredients in a bowl.
3. Add the miso mixture and mix well.

8 oz. Red lentils, washed;	1 small red pepper, finely chopped;
1 Tbs. Oil;			2 level tsp. Curry powder;
1 pint water;			2 oz. Creamed coconut, grated;
2 Tbs. Peanut buttr;		squeeze of lemon juice.

1. Sauté the red pepper in the oil with the curry powder for 4-5 mins.
2. Stir in the lentils and water, bring to the boil and simmer for about 20 mins. till soft.
3. Add the creamed coconut, stirring over a low heat until dissolved.
4. Remove from the heat and mix in the peanut butter and lemon juice, beating well.