Vegan Recipe Collection Over 800 Vegan Recipes

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2 tbsp olive oil
1 tbsp chopped fresh parsley to garnish
pinch paprika to serve
Method
Drain beans, reserving the cooking liquor and set aside a tbsp of beans for garnishing.
Puree the beans in a blender or food processor with 2 tbsp of the reserved cooking liquor. When
ground to a coarse paste, add the garlic and tahini and blend together thoroughly. Lastly pour in the
lemon juice and blend until the hummus has a rich, creamy, smooth consistency.
Place the hummus in a shallow bowl. To serve, pour the oil over the surface, garnish with the parsley and
the reserved beans and sprinkle the paprika over the top.
Serve with pita bread.
Grilled Asparagus with Gremolata
Finely grated zest of one lemon
2 tbsp chopped fresh flatleaf parsley
1 tbsp chopped fresh basil
150ml (1/4 pint) vinaigrette
32 fat asparagus stalks, trimmed
6 tbsp olive oil
salt and freshly ground pepper
For the gremolata
3 slices white bread, crusts removed
50g (1/4oz) margarine, melted
For the gremolata, process the bread to a coarse, crumb like texture in a blender then mix in the
margarine. Spread on a baking sheet then bake for 15 minutes until golden.
Meanwhile, mix the lemon zest and chopped herbs into the vinaigrette. Put the asparagus on to wooden
skewers that have been soaked in water (about six per skewer) , so that they lie across the skewers (this
makes them easier to turn). Place in a dish, pour the olive oil over them, season with salt and pepper, and
leave for 5-10 minutes to allow the salt to tenderise them slightly.
Grill the asparagus on a heated grill pan or under a hot grill for 4 minutes until tender, turning them
occasionally.
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