Download 1,000 Vegan Recipes by Robin Robertson PDF

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By Robin Robertson

From snacks to major dishes to truffles, an enormous choice of vegan recipes incorporates a "FAST" icon that highlights recipes that take half-hour or much less and contains crucial cooking counsel for amateur or pro cooks.

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Extra resources for 1,000 Vegan Recipes

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Heat the cooking oil and fry finely ground paste until fragrant. Add sweet potatoes and stir-fry for 2 minutes. 4. Stir in the remaining water and bring to a boil. Lower the heat and simmer until sweet potatoes are soft. 5. Add the sea snails and cook for 5 minutes. 6. Add the coconut milk and season with salt and sugar. Bring to a boil and remove from the heat. 7. Serve with spicy shrimp paste (sambal belacan) (refer to page 80) and rice. 63 Clockwise from top right: Sweet Potato and Sea Snail Curry, Spicy Tamarind Prawns (Shrimps) with Long Beans, spicy shrimp paste.

Udang Masak Lemak (Prawns [Shrimps] in Coconut Gravy) Gulai Dish | 25-minute Preparation | 25-minute Cooking | Serves 6 I n g re d i e n t s 400 grams | 141/2 ounces | 4 cups grated coconut 780 ml | 25 fl oz | 31/8 cups water 150 ml | 5 fl oz | 5/8 cup cooking oil 1 torch ginger bud (bunga kantan), halved lengthways + extra for garnishing 600 grams | 1 pound, 5 ounces king prawns (jumbo shrimps), feelers and legs trimmed 3 medium tomatoes, quartered 23/4 teaspoons salt 1/2 teaspoon sugar 1 sprig mint leaves F i n e l y G ro u n d P a s t e 20 dried chillies, soaked in water and drained 20 shallots, peeled 3 cloves garlic, peeled 3 candlenuts 3 cm | 11/2 inches mature fresh turmeric, peeled 1 cm | 1/2 inch galangal, peeled 2 stalks lemon grass, sliced 2 teaspoons crushed dried shrimp paste Method 1.

57 Clockwise from top right: Pong Taufu Soup (Fish and Bean Curd Ball Soup), Ikan Masin Masak Air Asam (Fried Salted Fish in Tamarind Gravy), spicy shrimp paste. 5 cm | 1 inch fresh turmeric, peeled 5 cm | 2 inches galangal, peeled 7 stalks lemon grass, sliced 1 teaspoon crushed dried shrimp paste Method 1. Scrub the black nuts and make an opening at the top. Discard the ones with an offensive odour. 2. Heat the cooking oil and fry finely ground paste until fragrant. Add chicken and fry until the meat changes colour.

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