Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
quantities of asparagus and nori for a more generous sized starter. If there is any dill dressing left over
have it with globe artichokes or salad potatoes. Dried dill is no use for this recipe.
Ingredients
500g (1lb) asparagus, trimmed of any woody bits
1tbsp soy sauce
1tbsp English mustard
6 sheets sushi nori
1 bunch dill
1tsp Dijon mustard
1tsp lemon juice
1 good tsp brown rice syrup
2 tbsp olive oil
Method
Bring a large pan of water to the boil. Put the asparagus in and bring back to the boil. Simmer for a
couple of minutes. Take out one piece to see if it is cooked. If not, continue simmering for another minute
and repeat.
As soon as the asparagus is tender, drain and plunge into cold water to stop it cooking any further. Drain
again, very thoroughly this time.
Make a thin past out of the soy sauce and English mustard. Brush this sparingly onto on sheet of nori.
Divide the asparagus into six bundles and put the first bundle onto the first sheet of nori with the tops of
the asparagus poking over the edge of the bottom right hand corner. Fold the left hand side of the sheet
over the stalks and then roll the asparagus up. You should be left with a cigar with asparagus ends poking
out. Repeat with the other 5 bundles.
Mix all the remaining ingredients together except the olive oil, then gradually add the olive oil, whisking
as you go to emulsify the dressing.
Dribble dressing on each to serve.
Tabouleh with roast peppers
Ingredients
1 large red pepper in fat strips
1 large yellow pepper in fat strips
Page 247