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. Mushroom and almond pate
2. Herbed mushroom salad
3. Arame and mushroom stir-fry
4. Nut-stuffed mushrooms
5. Lentil and mushroom bake
6. Savoury mushroom loaf
7. Pot of prosperity

1 cup slivered almonds;		1/4 cup marg;
1 small onion, chopped;		1 clove garlic, crushed
3/4 lb mushrooms sliced;	3/4 tsp salt;
1/2 tsp thyme leaves;		1/8 tsp pepper;
2 tbs salad oil;

1. Toast almonds in 350 oven for about 8 min until lightly.
2. Melt marg, add onion, garlic, mushrooms, salt, thyme and pepper.
3. Cook until onion is soft and most of the juices have evaporated.
4. In a food processor or blender form a paste with the almonds, add oil until creamy.
5. Add mushroom mixture and blend until pate is smooth. (8 @ 1/4 cup servings)

12 oz baby mushrooms, sliced;	3 spring onions, chopped;
1 medium carrot, grated;	2 tbs chopped fresh parsley;
1 tbs chopped fresh chives;	1 cup bean sprouts
Dressing:
1/3 cup olive oil and 1/4 cup lemon juice
   (combine in jar shake well);
2 tbs cider vinegar;		1/2 tsp raw sugar

1. Combine everything,
2. add the dressing.
3. Stir well.

1 oz dried Arame;		1 tbs oil;
4 oz mushrooms, sliced;		1 dsp soy sauce;
1 tsp grated fresh ginger or 1/2 tsp ground ginger;
1 dsp sherry (optional);

1. Soak Arame in warm water for 2-3 min. Drain, reserving liquid.
2. Heat oil and stir-fry mushrooms for 2-3 min, add Arame, soy sauce, ginger and sherry. Stir-fry for 5-7 min.
3. Add reserved stock if necessary. Season to taste.

1 lb large mushrooms;	4 oz wholemeal bread crumbs;
2 oz ground or chopped nuts (almond, Brazil or cashew)
1 tbs chopped fresh parsley; 1 tbs lemon juice;
1 oz marg;		salt and black pepper

1. Clean mushrooms and remove stalks. Chop the stalks and mix with the crumbs, nuts, parsley, juice, seasoning and 1 oz of the marg, melted.
2. Stuff the mushroom caps with the mixture, placed in a greased, shallow oven proof dish, dot with remaining marg.
3. Cook at 350/180/Gas4 for 20 min.

8 oz red lentils;		1 large onion, chopped;
2 cloves garlic, crushed;	4 oz mushrooms, sliced;
Knob marg;			1 tsp thyme
1 tsp coriander;		1 tbs tomato puree;
1 tsp yeast extract;		1 vegetable stock cube;
4 oz wholemeal bread crumbs;	Black pepper
Oven 190/375/Gas 5

1. Grease a 2 pint oven proof dish. Put lentils and stock cube in a pan, cover with water and cook until soft and mushy.(more water may be added but it should not be too sloppy)
2. Melt marg and fry onion, garlic and mushrooms until soft.
3. Add lentils, thyme, coriander, tomato puree, yeast extract and pepper. Mix thoroughly.
4. Add 2 oz of bread crumbs and stir in. Pile the mixture into the dish and smooth over the top.
5. Sprinkle the rest of the bread crumbs on top. Bake about 30 min.
6. (Leftovers make good sandwich spread)

2 oz fresh yeast;	1 tsp sugar;
1/2 pint warm water;	1 lb wholemeal flour;
1 dsp salt;		4 oz button mushrooms;
1 dsp mushroom ketchup

1. Cream fresh yeast and sugar together and add to warm water. Stir well and leave in a warm place to froth.
2. Put flour and salt in a large bowl. Chop mushrooms very finely and add, mixing thoroughly.
3. Stir the mushroom ketchup in the yeast mixture and add to the flour; form a dough. Knead the dough on a well-floured board for 10-15 min, until elastic.
4. Put in a bowl, cover with a cloth and leave to rise in a warm place. Knock back the dough for 2-3 min
5. Then shape the loaf and place in a well-oiled 2 lb loaf tin.
6. Cover it with a cloth and leave to rise.
7. When dough is nearing the top of the tin, bake at 400/200/Gas 6 for 10 min. Reduce to 350/180/Gas4 and bake for 35-40 min.

6 oz Chinese mushrooms (dried);	3 corn-on-the-cobs (or equivalent);
6 oz green beans;		2 oz mangetout;
8 oz straw mushrooms		6 oz button mushrooms;
6 oz abalone mushrooms (or 4 oz dark-gilled mushrooms);
6 oz long-stem mushrooms (or 4 oz shredded bamboo shoots);
1 large onion;			4-6 tbs oil;
3 oz plain flour;		2 1/2 pints clear veg. soup stock
Seasoning:
2 tsp salt;			1/2 tsp pepper;
1 tbs sugar;			1/2 tsp finely chopped fresh ginger

1. Soak Chinese mushrooms in boiling water for 20 min.
2. Drain and discard stems.
3. Wash cobs and chop into 1 inch sections. Wash and trim beans and mangetout.
4. Wash mushrooms, discard stalks. Finely chop onion.
5. Heat oil in a wok and stir-fry onion until lightly brown.
6. Mix flour and soup stock gradually. Pour into onions and bring to the boil, stirring.
7. Add seasoning.
8. Add all the vegetables and boil 2 min more.