Download The Spicy Vegan Cookbook: More than 200 Fiery Snacks, Dips, by Adams Media PDF

By Adams Media

Asty vegan recipes that crank up the heat!

Say see you later to ordinary veggie dishes and hi to nutrition which are bursting with style! The highly spiced Vegan is helping you create scrumptious, mouth-tingling recipes that would preserve you and your loved ones complete in the course of the day. that includes greater than two hundred highly spiced vegan dishes, this cookbook bargains nutrients that might fulfill everyone's tastebuds, including:

Jalapeno hash browns
Jamaican purple bean stew
Polenta and chili casserole
Pumpkin and lentil curry
Portobello and pepper fajitas

Complete with effortless, step by step directions and many instruction information, The highly spiced Vegan has every little thing you must make mouthwatering vegan food very quickly!

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Extra resources for The Spicy Vegan Cookbook: More than 200 Fiery Snacks, Dips, and Main Dishes for the Vegan Lifestyle

Sample text

Corn Ch i ps Use these as dippers for salsas and guacamole or to garnish Frijoles Refritos, page 1 4 9. 6 corn tortillas 2 teaspoons salt d issolved i n 1 /4 cup water Oil for deep-frying Using k itchen scissors or a sharp k nife , cut tortillas into eight triangles. Brush tortilla triangles on each side with salt water m i xture . Tortillas may be cut in advance and let stand uncovered 3 hours or overnight to dry out slightly. The salt water wash may be omitted, i f desired . Pour oil 2 to 3 i nches deep in a medium saucepan.

D rain tho roughly. Beat olive oil and vinegar together i n a small bowl . Po ur over beans. Add salt and pe pper to taste� toss. Bring 2 cu ps water to a boil in a small saucepan . Drop in onion . Stir� d rain i m m ediately. A rrange onion sl ices over beans. Sprin kle oregano ove r salad . Chill. M akes 4 to 6 servi ngs . 57 Salads [. Vegetables Ensalada de Nochebuena Christmas Eve Sa lad A spectacular combination offruits and nuts topped with ruby pomegranate seeds. 4 small beets Water 2 tablespoons sugar 1 /4 lb.

Cover and simmer abou t 2 5 m i n utes. Add corn and zucch i n i . Cover and simmer 1 5 m in utes. Add celery. Cover and con t inue to simmer 5 to 1 0 minutes or u ntil celery is tender. Taste and add salt if n eeded. To serve , ladle broth , meat and some of each vegetable into large soup bowls. Top each serving with a generous spoonfu l of Arroz R ojo, 1 or 2 tablespoons chopped on ion and 2 or 3 cilan tro sprigs. Serve with lime wedges and salsa. Makes 8 servings. How To Make Cocido Remove corn husks.

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