Vegan Cooking for One: Over 150 simple and appetizing meals. Leah Leneman
Fresh ginger root
Fresh strawberries
10oz (285g) mung beansprouts
Chinese cabbage or spring cabbage (collards)
Lemon
1 small green pepper
4 oz (115g) mushrooms
Mixed salad ingredients
Spring onions (scallions)
¼ cucumber
MISCELLANEOUS
Flaked (slivered) almonds
10 oz(285g) tofu
Peanut butter
Wholemeal (whole wheat) or spinach noodles
Whole almonds
Sesame seeds
15½ oz (440g) can chick peas (garbanzo beans)
Tabasco sauce
Check that you have all the staples listed on pages xiii and xiv.
SUNDAY LUNCH Basque Salad
| IMPERIAL/METRIC | AMERICAN | |
| 1 | red pepper | 1 |
| 1 small | tomato | 1 small |
| 1½ tbs | olive oil | 1½ tbs |
| 2 tsp | cider vinegar | 2 tsp |
| ½ tsp | tomato paste | ½ tsp |
| ½ tsp | paprika | ½ tsp |
| ¼ tsp | garlic salt | ¼ tsp |
| freshly ground black pepper | ||
| 2 or 3 slices wholemeal (whole wheat) toast |
1 Cut the pepper into quarters, removing the seeds and pith while doing so.
2 Place the quarters, skin side facing upwards, under a hot grill (broiler) until the skin is blistered and blackened; move the quarters around once or twice if necessary to ensure evenness.
3 Cool slightly, then place the quarters under cold running water, and peel off the skins. Slice them into thin strips and chill.
4 Scald, skin, and slice the tomato thinly.
5 In a small bowl mix together the oil, vinegar, tomato paste, paprika, garlic salt, and pepper.
6 At lunchtime place the pepper strips and tomato slices on top of the toast, and spoon the dressing over everything.
SUNDAY DINNER Vegetable Pilau Special
| IMPERIAL/METRIC | AMERICAN | |
| 3 oz (85g) | long-grain brown rice | ½ cup |
| sea salt to taste | ||
| 1 tsp | turmeric | 1 tsp |
| 2oz(55g) | fresh green beans | 2 oz |
| 1 small | carrot | 1 small |
| 2 oz (55g) (about 4 oz/115g before shelling) | shelled peas | 1/3 cup |
| 1 small | onion | 1 small |
| 1 small clove | garlic | 1 small clove |
| ¼–½ inch piece | fresh ginger root | ¼–½ inch piece |
| 1 small | tomato | 1 small |
| 1 tbs | vegan margarine | 1 tbs |
| 1 tsp | ground coriander | 1 tsp |
| 1 tsp | ground cumin | 1 tsp |
| ¼ tsp | chilli powder (optional) | ¼ tsp |
| 1 tsp | garam masala | 1 tsp |
| 1 oz (30g) | flaked (slivered) almonds | ¼ cup |
1 Cover the rice with boiling water and leave to soak for several hours. Drain, rinse, cover with water, add a little salt and the turmeric; bring to the boil, then lower the heat, and cook for about 20 minutes until the water is absorbed and the rice tender.
2 Meanwhile, chop the beans and carrot. Steam them – and the peas – until just tender. Drain and set aside.
3 Chop the onion and the tomato. Crush the garlic. Grate the ginger finely.
4 Heat the margarine in a pan and add the onion. Sauté until beginning to brown. Add the garlic and ginger and cook for a minute longer. Lower the heat and stir in the spices. Then add the tomato and cook for a minute or two longer. Remove from the heat and stir in the cooked vegetables.
5 Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice. Cover the dish (if it has no lid then use foil) and bake it at 350°F (180°C) Gas Mark 4 for about half an hour. Alternatively, cover with greaseproof paper and microwave for 2 minutes.
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