This is what we had yesterday for lunch - along with some rice and marinated tempeh - and it was so good I am going out for more asparagus so that I can repeat it tomorrow!
The recipe is not mine but was posted in May of last year on the blog of Vegan YumYum here:
http://veganyumyum.com/2009/05/chili-almond-asparagus/
Do check it out, because she gives her recipe and very very good directions, including photos, for every step. It's remarkably quick and could be on the table in 10 minutes. It makes an excellent side dish or imho a great light lunch or supper with a salad and/or some crusty bread.
Sadly, I had to deviate at the last minute from her recipe, since I was shockingly out of almonds (used cashews instead) and vegan soup stock powder. Nevertheless, the dish was superb, and I am keen to try it exactly as she intended it, although as ususal scaled down to feed only two persons.
We loved the toasty-roasty crispiness of the vegetables along with the flavour of the nuts and lemon. Truly delightful.
And that's why I'm giving this a post all of its own :)
No comments:
Post a Comment