Vegan Recipe Collection Over 800 Vegan Recipes

Method
Peel and chop the shallot fine and macerate for 30 minutes in the juice of ½ orange and the balsamic and
red wine vinegars. Whisk in the olive oil to taste to make a vinaigrette and season with salt and pepper.
Peel just the zest from one of the oranges, chop it very fine and add it to the vinaigrette.
Cut away all the rind and pith from all the oranges and slice them crosswise into thin rounds.
Snap off the tough bottom ends of the asparagus spears. Peel the spears and parboil them in salted
water for about 1 minute, until they are just tender. Spread them out to drain thoroughly and cool to
room temperature. Brush with olive oil, salt lightly and grill for about 6 minutes over medium heat, turning
often to brown evenly. Toast bread at the same time.
When toasted, cut the bread slices into thirds and spread with tapenade. Arrange asparagus on a platter
with the orange slices on top. Drizzle vinaigrette over and garnish with the tapenade toast.
Moroccan Chickpeas
2 cups dried chickpeas
1 small carrot
1 yellow onion
1 small bunch cilantro
2 inch knob of fresh ginger
1 inch piece of cinnamon stick
1 pinch ground saffron
1 tsp ground turmeric
½ tsp cayenne
2 ripe tomatoes
salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
Method
Soak chickpeas overnight in cold water. Peel the carrot and onion and chop roughly. Drain the
chickpeas and cover with fresh water. Bring to a boil, skim off the foam and turn down to a simmer. Add
the carrot and onion. Cut off the stems of the cilantro and reserve the leaves to garnish the finished dish.
Tie the stems in a bundle and add to the chickpeas along with the ginger, peeled, and the cinnamon,
saffron, turmeric an cayenne. Keep the chickpeas submerged in water as they cook, but do not add
more water than necessary, so as not to dilute the flavourful broth.
Peel, seed an coarsely chop tomatoes. After 30 to 45 minutes, when the chickpeas are about three
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