Vegan Recipe Collection Over 800 Vegan Recipes

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Caramelised Fennel
2 large fennel bulbs
¼ cup olive oil
salt and pepper
Trim the fennel bulbs, removing any tough outer layers. Cut into bulbs in half vertically, cut out the cores
and cut the bulbs into 1/8 inch thick slices.
Heat a large sauté pan over medium heat, add olive oil, and when the oil is hot, add the sliced fennel (if
necessary, cook the fennel in two batches; the fennel should brown, not steam). Cook, tossing or stirring
occasionally for 8-10 minutes, until fennel is caramelised and tender. Season with salt and pepper. Drain
off any excess oil and serve. Good as a side vegetable or a pizza topping.
Fennel Pasta
Pick the tenderest feathery leaves from the centre of the lower stalks of fennel bulbs and parboil them for
about 30 seconds. Drain, cool and chop them fine.
In a mortar, mash a couple of peeled garlic cloves into a paste and thin out with some olive oil. Put some
dried linguini or fedelini on to cook in rapidly boiling salted water. Warm the garlic/oil paste in a large
pan, add the chopped fennel leaves, and when pasta is done, drain and toss it together with the sauce in
the pan, a few grinds of the peppermill and a squeeze of lemon.
Grilled Asparagus with Blood Oranges and
Tapenade Toast
1 shallot
3 blood oranges
1 ½ tsp balsamic vinegar
½ tsp red wine vinegar
extra virgin olive oil
salt and pepper
1 ½ pounds fat asparagus (25 –30 spears)
4 slices country style bread
Tapenade (olives, garlic, olive oil whizzed together)
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