By Robin Robertson
From snacks to major dishes to muffins, an enormous number of vegan recipes incorporates a "FAST" icon that highlights recipes that take half-hour or much less and comprises crucial cooking advice for amateur or professional cooks.
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Extra resources for 1,000 Vegan Recipes
A non-stick, ovenproof frying pan – no more than 20 cm (8 in) in diameter – is ideal for making kuku. We’ve also made this very successfully in a non-stick cake tin. SERVES 4 100 ml (3 ½ fl oz) olive oil 1 onion, finely diced 1 teaspoon grated nutmeg 1 teaspoon dried mint 350 g (12 oz) white zucchini (courgettes) (about 3), coarsely grated 4 eggs 2 tablespoons self-raising flour 57 grated zest of 1 lemon ½ teaspoon salt ½ teaspoon freshly ground black pepper 200 g (7 oz) cumin-flavoured Gouda (or any other melting cheese), grated Greek-style yoghurt, to serve (optional) Preheat the oven to 180°C (350°F).
Store in the freezer. To prepare the couscous, combine the water and orange juice in a small saucepan and stir in the sugar. Bring to the boil then lower the heat and simmer for 5 minutes. Meanwhile, mix the couscous with the orange zest and oil, using your fingers to rub in the oil as evenly as you can. Add the dried fruit and cinnamon, then pour in the hot syrup and stir everything together. Cover with a tea towel and leave for 10 minutes, stirring with a fork from time to time to prevent the couscous from clumping together.
The longer you hang it, the thicker it will be, but you can always thin it to a looser consistency, if necessary, with a little fresh yoghurt or cream. 38 Combine all the fruit in a mixing bowl with the mint and elderflower sprigs, if using, and pour on the chilled syrup. Toss gently, then divide between four serving bowls and serve with the labneh. 39 Blood oranges in spicy caramel sauce with ashta After you’ve tried these spicy oranges, you’ll never go back to the ordinary ones; they are seriously addictive!