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. Rice 'n Peas
2. Johnny Cakes
3. Ackee
4. Callaloo
5. Banana Chips
6. Gizada
7. Plantain Tarts

4 oz./100g. dried red kidney beans,	4 oz./100g. rice,
l oz./25g. coconut cream,		l teaspoon thyme,
1 small onion, finely chopped or 2 sprigs spring onion, crushed.

1. Soak kidney beans in boiling water overnight.
2. Drain off water, then add 2 pints fresh boiled water. Bring to the boil and cook until soft; approx. l hr.
3. Add finely chopped onion or spring onion; thyme and coconut cream. Stir.
4. Wash and drain rice. Add to pot and bring to the boil. Add more boiling water to cover the rice. Lower heat, put lid on pan and simmer.
5. Check after 10 minutes. Stir. Replace lid. Continue to cook on low heat. Check after another 10 min. Add a little more liquid if necessary, until rice is cooked. Turn off heat and leave lid on pan for 10 min. before serving.

4 oz./100g. self-raising flour,	50 mls. cold water,
1 tablespoon oil,		oil for frying.

1. Sift flour into mixing bowl. Add tablespoon oil and water. Make into a dough. Leave to rest for 20 min.
2. Divide into 4 dumplings and fry in hot oil until golden brown, approx. 10 min.

1 tin ackee,			1 medium onion,
freshly ground black pepper,	oil for frying.

1. Chop onion finely and fry in a little oil. Add plenty of black pepper.
2. Open tin of ackee and drain off liquid. Add ackee to onions and stir gently. Allow to heat thoroughly for about 5 min., serve immediately.

1 tin callaloo,			1 medium onion,
freshly ground black pepper,	hot pepper sauce,
oil for frying.

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 some hot pepper sauce. Mix thoroughly and heat through.

Green bananas,		oil for frying.

1. Peel skins from green bananas.
2. Slice into thin circles or cut in half, then slice each half lengthways into four pieces.
3. Heat oil in frying pan. Add banana slices and fry on a medium heat until golden brown. Drain on kitchen paper before serving.

2 oz./50g. desiccated coconut,	2 oz./50g. brown sugar,
half teaspoon nutmeg,		2 drops vanilla essence,
2 drops almond essence,		50 mls. cold water.
For pastry:
4 oz./100g. plain flour,	1 oz./25g. margarine,
water.

1. Make pastry and rest for 20 min.
2. Mix coconut, sugar, nutmeg, vanilla and almond essence with 50 mil. water in a bowl. Mix thoroughly to saturate the coconut.
3. Divide pastry into eight pieces. Roll each into a 3" circle.
4. Gather up pastry at sides and pinch in six places to make a star case. Place on baking sheet.
5. Fill cases with coconut mixture.
6. Bake for 20 min. at gas 5, 375F, 190C.

1 very ripe plantain;		sugar;
nutmeg;				vanilla;
red food colouring.

1. Make pastry and rest for 20 min.
2. Boil plantain in water for 15 min. Drain, peel skin and discard. Mash plantain with fork. Add sugar, nutmeg, vanilla and a drop of red food colouring. Mix well.
3. Divide pastry into 8 pieces. Roll each into a 3" circle.
4. Place a teaspoon of the plantain mixture on each circle. Fold over pastry and seal edges with a fork.
5. Place on baking sheet and bake for 30 min. at gas 6, 400F, 200C.