By Vegetarian Society (Great Britain)
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3 Cut the yam into slices the same thickness as the tofu. Coat a sheet pan with the vegtable spray, then toss the yam slices with the hot sesame oil on the pan and sprinkle with ¼ teaspoon salt. Bake at 400°F for 25 minutes, stirring halfway. Let cool. PAGE 1 teaspoon hot sesame oil 2 33 4 Place cool water with a shot of rice vinegar in a bowl. On each nori sheet, place ¼ cup of the grain mixture on the left half. With wet fingers, pat the grain to cover a square area on the left half of the nori.
Let come to room temperature. 55 NEW VEGE T ARIAN Smok y Herb Sal ad with T o m a t o V i n a i g r e tt e Serves 4 Smoky flavors add depth and umami to this salad, as well as the taste of the summer grill. If you’d like to try something other than the spring herb salad mix, use mesclun or other greens and throw in some fresh basil and arugula. Ingredients 2 sun- dried tomatoes 1 clove garlic 2 tablespoons sherry vinegar 1 pinch smoked paprik a or chipotle powder, or to taste 1 Pour boiling water over the sun-dried tomatoes and soak them until completely soft.
3 In a small bowl, whisk the mayonnaise, yogurt, and wasabi. Arrange the beet greens on the plate, then arrange the tofu mixture on top of them. Drizzle the wasabi dressing over the greens and tofu, sprinkle the scallions on top, and serve. PAGE 53 SALADS Roasted Grapes and Golden Beets on Arugul a with P i s t a c h i o C h è v r e Serves 6 This is a great winter salad, with plump red roasted grapes and sunny beets, topped with green pistachio–studded chèvre. Ingredients 2 cups red grapes, stems removed Olive oil for roasting 8 small golden beets 1 cup apple juice ¼ large Granny Smith apple, finely chopped 1 tablespoon julienned fresh ginger 1 tablespoon fresh lemon juice 2 tablespoons ex tra-virgin olive oil Salt 1 Preheat the oven to 300°F.