Fresh and Fast Vegan: Quick, Delicious, and Creative Recipes to Nourish Aspiring and Devoted Vegans

632 Pages·2010·1.23 MB·English

by  Amanda Grant

Table of Contents

Title Page
Introduction
METRIC CONVERSIONS
the vegan diet and nutrition
stocking your pantry, fridge and freezer

starters
spiced nuts
coriander spiced nuts
hot and spicy popcorn
roasted baby zucchini
olives with fresh rosemary and orange
pureed avocado dip with pickled ginger and wasabi
lemon tahini dip
vegetable chips
cayenne chips
melon with red wine and mint sauce
melon with toasted seeds
steamed bok choy with soy sauce and toasted seeds
chili pakoras with chunky tomato chutney
vegetables in a crispy chickpea batter
parsley and garlic pita toasts
pureed chickpeas with stir-fried vegetables
warm butter bean puree
baked asparagus with garlic croutons
beets with vinaigrette
hot grilled sweet potato with watercress salsa
rich mushrooms on toast with truffle oil
mushrooms with peppercorns and garlic
crunchy baked tomatoes with lime, onion and chili
baby mediterranean tarts with fresh basil puree
fried tomato toasts
blood oranges with red onions, black olives and fennel dressing
potatoes with broad beans and mint vinaigrette
avocado with beans and cilantro
roasted apple, onion and sweet potato soup
thai pumpkin and coconut soup
creamy carrot and ginger soup with curly toasts
tomato soup with cilantro salsa
For a tomato sorbet
corn, coconut, lime and basil soup
wild mushroom soup
roasted squash soup with fresh cilantro
spicy gazpacho soup with paprika croutons
vegetable stock

snacks & light meals
moroccan spiced couscous with fruit
griddled red onion slices with couscous
warm couscous with garlic, black olives and tomatoes
bright red pepper pesto linguine
fresh ginger and basil pasta
summer pasta salad
roast vine tomatoes and pasta
rich mushroom sauce with tagliatelle
vivid beet and horseradish gnocchi
puree of beans and potatoes with olive oil
samosas with mango chutney
mediterranean galette
fennel and ginger tarts
four-onion croustades
fresh broad beans with paprika and lemon
warm tomato and eggplant stacks
warm lemon and olive oil beans on rosemary mashed potatoes
warm cumin and coriander spinach on garlic mashed potatoes
balsamic white peach salad with parsley shortcakes
red cabbage relish with parsley mashed potatoes
papaya and cilantro salsa on coconut rice
chili and cilantro corn fritters with tomato sauce
grilled eggplant with black olive dressing
spanish potato gratin
roasted potatoes and parsnips with chestnuts and sage
salad of ciabatta croutons with avocado, grapefruit and vinaigrette and
vinaigrette
spicy satay on white bread
basmati and wild rice salad
winter green salad with very garlicky vinaigrette
a very modern waldorf salad

sandwiches
pita bread with garlic cream and fresh lime
thai vegetables in fresh herb bread
avocado butter with tomato relish in focaccia
carrots with mint and lime dressing in pita bread

main courses
roasted garlic polenta with sautéed tomatoes
tomato and pine nut linguine with caramelized lemon
gnocchi with tomatoes and fresh mint
mixed mushrooms and tofu pasta
spaghetti with tomato sauce
roasted garlic and walnut linguine
thai noodles with chili and lemon grass dressing
vegan sushi with avocado and cucumber
red cabbage with sake on rice noodles
tomato and basil risotto
caramelized fennel and shallot risotto
moroccan pilaf
japanese rice bowl with vegetables
spring vegetables with saffron basmati rice
spicy vegetables and coconut cream
juma’s special african curry
wontons with chili sauce
chilied spring rolls with dipping sauce
poolenta with beans
sticky golden onion tarts
tuscan tarts
malaysian vegetables
grilled vegetables on lemon grass sticks with coriander basmati
roasted vegetables with couscous and lemon pepper oil
potato cakes with peach and lemon grass chutney
moroccan spiced red potato with chickpeas
mediterranean potatoes with olives, herbs and tomatoes
eggplant and potato bake
indian vegetables
balti
stir-fried black beans with lime and chili
thai green vegetable curry
eggplant butter with sea salt-crusted potatoes
eggplant slices with lemon and Cilantro with lemon and cilantro
new potatoes and small peas with pungent green sauce
pacific rim coconut curry
crispy polenta peppers and zucchini with balsamic vinegar
roasted red onions and wilted spinach with sweet potatoes
individual crispy porcini bakes
spicy vegetable rounds with chunky tomato chutney
moroccan-style chickpeas with saffron rice
vegan lasagna
homemade pizzas

desserts
warm hazelnut scones with fruit salsa
coconut rice pudding with mango and papaya
moroccan spiced rice pudding
baked pears and ginger
hot poached pears with toffee crisps
poached fruit in lavender-infused syrup with toffee crisps
fruit with cardamom and vanilla
orange and passion fruit sorbet
papaya and coconut sherbet
coconut ice dessert with chocolate sauce
lemon sherbet cups with crushed blueberries
frozen yogurt crunch with raspberry sauce
fresh fruit in wine with basil
strawberries with black pepper
toffee figs with a glass of brandy
caramelized oranges with cranberries
orange custard with cherry jam
plum and cinnamon crisp
pancakes
caramelized peach and almond tart
pecan and butternut squash tart
treacle tart
baked bananas with orange and hazelnuts
banana flapjacks with fresh fruit compote
walnut layer with apple and brandy sauce
sponge cake with strawberries and lemon balm
chocolate raspberry hazelnut cake
apricot and raspberry cobbler
crispy cinnamon bread knots with apricot sauce
winter fruit salad

menus
a supper party
a supper to prepare ahead
sunday lunch
romantic meal for two
a dinner for his/her parents
a quick lunch
a picnic
a special event

index
Copyright Page
amanda grant is a leading food editor in the United Kingdom. She appears
regularly on radio and television, including a recurring slot on a daytime cooking
show. Grant is the author of several books, including The Powerfood Cookbook,
Lunchbox, and Organic Baby Foods. She lives in London.