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.