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. Braised Chestnuts with Chinese Mushrooms
2. Golden Mushrooms in Ginger Juice
3. Bean Curds with Sesame Sauce
4. Chow Mien
5. Fried Rice
6. Sesame Flat Cakes
7. Stuffed Dried Fruit

5 oz dried chestnuts;		2 oz Chinese mushrooms;
2 tsp. sesame oil.
For the Seasoning:
3 tbs. soy sauce;		1 tbs. rock sugar or other;
1/3 tsp. Salt;			7-8 slices liquorice
			       (or use peppermint leaves).

1. Soak the dried chestnuts in cold water for 4-8 hours. Remove any membranes and wash.
2. Soak the mushrooms in boiling water for 20 minutes.
3. . Drain, reserving the liquid.
4. Cut off the stalks and discard.
5. Put about 1/2 pint of the mushroom soaking-water in a pan and add chestnuts, mushrooms and seasoning.
6. Bring to the boil. then lower the heat and simmer for about 30 minutes until nearly all the liquid has been absorbed and the chestnuts are tender.
7. Check the pan during cooking and add more liquid if necessary.

1 lb. button mushrooms;		salt;
4 fl. oz. plus 2 tbs. corn oil;	2 tbs. soy sauce;
1/2 tbs. ginger juice;		1/2 tbs. cornflour mixed with 1 tbs. Water.

2/3 tsp. Salt;			1 tbs. Sugar;
1/3 tsp. white pepper.

1. Wash the button mushrooms in water mixed with a little salt.
2. Dry on absorbent paper and make slanting cuts around the caps.
3. Heat the 4 fl. oz. oil in a wok and stir-fry the mushrooms until they have turned golden.
4. Remove and soak in the soy sauce for 20 minutes.
5. Heat the 2 tbs. oil in a clean pan and stir-fry the ginger juice for 1/2 minute.
6. Add the mushrooms and the seasoning and stir-fry for a few minutes.
7. Add the cornflour paste, let the sauce thicken and serve.

1 packet firm tofu (bean curd);		1 1/2 pints water;
1 tbs. finely chopped spring onion.

1 1/2 tbs. sesame sauce (tahini);	1 tbs. sesame oil;
1/2 tsp. Salt;				4 tbs. cold boiled water;
1 tsp. Sugar.

1. Put the bean curds, chopped into cubes, into a pan with the water and bring to the boil for 1 minute.
2. Drain and place in a deep plate.
3. Blend the seasoning together and pour it over the bean curds.
4. Sprinkle with the spring onions and serve.

12 oz dried noodles;		2 tbs. sliced bamboo shoots;
6 tbs. cooking oil;		2 tomatoes, cut in quarters;
2 green onions, chopped;	2 tsp. Salt;
2 tsp. finely chopped garlic;	pinch of freshly ground pepper;
2 tbs. sliced onions;		2 tsp. brown sugar;
2 tbs. sliced mushrooms;	2 tbs. soy sauce;
2 tbs. celery, sliced diagonally;  2 tbs. dry sherry or rice wine;
2 tbs. sliced pickled vegetables;  1 cup bean sprouts;
1/2 cup finely sliced French or runner beans.

1. Boil the noodle in slightly salted water until tender.
2. Drain , rinse and keep warm.
3. Heat the oil and fry the green onion and garlic for 1 minute.
4. Add the rest of the vegetables (except bean sprouts and green beans) and stir-fry together for 3 minutes.
5. Add the salt, pepper, sugar, soy sauce and sherry, then mix in the noodles and cook together for 3 more minutes.
6. Keep warm. In a small pan, heat a tbs. oil and stir-fry the bean sprouts and green beans for 2 minutes.
7. Put the noodles on a serving dish and garnish with the bean sprouts and green beans.
8. Serve hot
9. You can use your imagination with different noodles, vegetables and garnishes.

4 cups cooked rice;		cooking oil;
1/2 cup chopped green onions

(1 pkt. silken or firm tofu, mashed, 1/2 tsp. onion salt;
 1/2 tbs. soy sauce; 1/4 tsp. Turmeric.
 Mix these together and fry in 1 tbs. Oil);
1 cup green peas;		1 cup finely sliced vegetables;
1/2 cup fresh sliced mushrooms;  1/2 tsp. fennel or aniseed;			1 tsp. Salt;
pinch five-spice powder;	 2 tbs. soy sauce.

1. Stir-fry the vegetables in 2 tbs. oil, with the fennel, for 2 minutes
2. Add the salt and five-spice powder.
3. Remove from the pan.
4. Put in two more tbs. oil and stir-fry the cooked rice.
5. Pour on the soy sauce.
6. Now add the cooked vegetables and 'egg' and mix well.

1 tsp. brown sugar;	3 tbs. sesame paste (tahini);
1 1/2 tsp. dried yeast;	3 tbs. brown sugar;
1/2 tsp. Salt;		1 tbs. sesame oil;
14 oz flour.

1. Put a cup of warm water into a jug and stir in the 1 tsp. Sugar.
2. Add the yeast, and allow to stand for 5 minutes to ferment.
3. In a mixing bowl, sift the salt with the flour and stir in the yeast mixture.
4. Knead well , adding more water to make a soft dough.
5. Cover with a cloth and leave in a warm place to rise for 45 minutes.
6. Pre-heat the oven to 375F/190C/Gas 5.
7. In another bowl, mix together the tahini, sugar and oil, blending well. When the dough is ready, knead it again.
8. Divide in 2 portions.
9. Roll out each portion on a floured board to make a thin rectangular sheet.
10. Spread each sheet with half of the sweet sesame paste and roll up, sealing the edge with a little water.
11. Now slice each roll into 12 circular pieces.
12. Flatten each slice with the palm of the hand.
13. . Brush both sides with oil and fry gently in a frying pan until both sides are golden.
14. Put on a greased baking tray and bake for 5-7 minutes.
15. Makes 24.

1 cup dried whole prunes or apricots;	nuts for stuffing;
1 tsp. cardamom or five-spice powder.

1. If the fruit cannot easily be opened, soak for a little while in warm water.
2. Cut open carefully and stone.
3. Now fill each piece of fruit with whole blanched almonds or chopped nuts.
4. Sprinkle with a small pinch of spice powder and press back together.
5. Arrange the fruit on a serving dish with some leaves or flower heads.