SIMPLE VEGAN SAVOURIES By MABEL SIMMONS Mixed Salad Lettuce. Tomatoes. Dates. Cress.
Chopped dandelion leaves. Chicory. Dressing.
Arrange lettuce around dish. Cut all vegetables (except cress) into small pieces, place in centre of dish, sprinkle over dandelion leaves and cress. Pour over any dressing (mint sauce, or lemon and olive oil). Macedoine of Vegetables in Jelly Carrots. New potatoes. Green peas. Beans.
Kohl-rabi. Seasoning. 1 bay leaf.
Slice or out into cubes all vegetables, cook gently in sufficient water to cover with bay leaf and knob of vegetable margarine. When cooked, strain off stock. Place vegetables in mould. Make stock up to i pant, place in saucepan, add \ teaspoon Barmene or Yeastrel, sprinkle over 1 level teaspoon of agar-agar. Bring to the boil, simmer for 2 minutes ; when cool, pour over vegetables. Put in a cold place ; when set it can be turned out. Decorate with parsley and tomatoes. Serve with nut savoury rolls. Savoury Nut Rolls 3 oz. milled Brazil or hazel nuts. 3 oz. wholemeal. Breadcrumbs.
1 small onion. 1 tablespoon cooked oatmeal. Seasoning.
Mix nuts and crumbs together, add seasoning; chop onion finely, fry in nutter golden brown. Place onions on top of breadcrumbs, bind with cooked oatmeal, form into a long roll. Pastry.—J lb. wholemeal i lb. nutter.
flour.
1 cup of water,
Rub fat in flour, add water to make soft dough. Roll out oblong, wet left-hand rolled out pastry, place nut roll along, fold over wet edge, press down, cut along, then cut into sections (small savoury rolls)—makes about 14 savoury rolls. Stuffed Vegetable Marrow 1 medium vegetable marrow. 1 lb. butterbeans or lentils. 2 oz. breadcrumbs.
1 tablespoon chopped parsley. Allso chopped chives. Seasoning.
Soak 'butterbeans overnight, remove jackets, cook in sufficient water to just cover. When cooked add breadcrumbs, parsley, chives, seasoning. Mix all well together. 15