Ryland Peters - The Really Hungry Vegan Student Cookbook

Printed and bound in China Notes: Both British (Metric) and American (Imperial plus US cup) are included in these recipes, however it is important to work with one set of measurements and not alternate between the two within a recipe. All spoon measurements are level, unless otherwise specified. Ovens should be preheated to the specified temperature. If using a fan-assisted oven, follow the manufacturers instructions for adjusting temperatures. To sterilize preserving jars, wash them in hot, soapy water and rinse in boiling water. Place in a large saucepan or pot and cover with hot water.

With the saucepan lid on, bring the water to a boil and continue boiling for 15 minutes. Turn off the heat and leave the jars in the hot water until just before they are to be filled. Invert the jars onto a clean dish towel to dry. Sterilize the lids for 5 minutes, by boiling or according to the manufacturers instructions. Jars should be filled and sealed while they are still hot. When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using.

If you can only find treated fruit, scrub well in warm soapy water before using. Always check the product packaging to ensure the particular brand of ingredient you are buying is vegan. CONTENTS INTRODUCTION If youre living away from home for the first time, youre going to need to learn how to cook up a storm in the kitchen and this book is here to show you how. Whether you want to make a stack of pancakes on a lazy Sunday morning, a warming bean stew to fight off those homesick blues or some tasty snacks for your movie night (or to keep you going through the student day!), this book has all you need. It will banish any fears you might have if youre new to cooking, and if youre already getting A grades in culinary arts, youre sure to find some fresh inspiration here. All the recipes are exciting, delicious and 100% vegan! Some are super-quick, while others need a little bit more time, but are definitely worth the wait.

Either way, this collection of stress-free recipes wont leave you feeling hungry and will be cheaper and healthier than living on take-out or home deliveries. Check out all the hot tips in Kitchen Know-how on the following pages before you get started they will make life a whole lot easier and ensure that you can always whip up something tasty, even with just a few good ingredients. KITCHEN KNOW-HOW The recipes in this book need the minimum of kitchen equipment. Some recipes will require extras, e.g. a food processor or blender (which can be bought very cheaply), or a baking pan for brownies, etc. but you can go a long way with these essential items: CHECK LIST KITCHEN KIT y 2 or 3 sharp knives, including a serrated knife x wooden spoon y potato masher x garlic crusher y pepper mill x can opener y vegetable peeler x 2 chopping boards y large mixing bowl x sieve/strainer y colander x 1 large and 1 medium saucepan y frying pan/skillet with a lid x baking sheet y roasting pan x ovenproof dish (Pyrex or ceramic) y measuring jug/pitcher x weighing scales/measuring spoons and cups y a selection of airtight containers x kettle y toaster x kitchen foil y clingfilm/plastic wrap x greaseproof paper y kitchen paper/paper towels x cleaning stuff, including washing up liquid, sponges and multi-surface cleaner y dish towels x oven gloves HANDY INGREDIENTS y sea salt x black peppercorns y olive oil x vegetable or sunflower oil y balsamic vinegar x red or white wine vinegar y dark or light soy sauce x tomato ketchup y mustard x marmite y vegan mayonnaise (or make your own, see ) x long-grain rice y risotto rice x dried pasta and noodles, including spaghetti y couscous x stock cubes or bouillon powder y canned chopped tomatoes x a selection of canned beans and legumes, such as kidney beans, chickpeas and lentils y a selection of dried and jarred vegetables such as sun-dried tomatoes, olives and capers x a selection of nuts and seeds, such as almonds, cashews, chia seeds and sunflower seeds y plain/all-purpose flour x self-raising/rising flour y sugar x tomato pure/paste y vegan margarine x a selection of dried herbs, such as basil, oregano, rosemary and thyme y a selection of dried spices, such as curry powder, ground cumin, ground cinnamon, paprika, chilli/chili powder or chilli flakes/hot red pepper flakes x maple and agave syrups or molasses y plant-based milks (or make your own, see ) x nut and seed butters (or make your own, see ) y onions x garlic y tofu FOOD SAFETY Always keep your kitchen clean! Keep it tidy and disinfect work surfaces after use with a mild detergent or an antibacterial cleaner.

Keep pets off surfaces and, as far as possible, keep them out of the kitchen. Store food safely to avoid cross-contamination. Keep food in clean, dry, airtight containers, always store raw and cooked foods separately and wash utensils (and your hands) between preparing raw and cooked foods. Wash your hands with hot, soapy water before and after handling food. Never put hot food into a fridge or freezer, as this will increase the internal temperature to an unsafe level and may cause other foods to spoil. Cool leftover food quickly to room temperature, ideally by transferring it to a cold dish, then refrigerate or freeze.