John Myers
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Vegan: Quartet on Your Plate
The perfect vegan: quartet on your plate recipe with a picture and simple step-by-step instructions.
For the cucumber salad
- 0,5 kg Green asparagus
- 1 liter Water
- 2 tbsp Vegetable broth *
- 1 medium sized Freshly diced cucumber
- 1 tsp Vegetable salt
- 1 tsp Vinegar
- 1 tsp Oil
For the lettuce
- 5 leaves Washed from the lettuce
- 200 ml Apple juice naturally cloudy
- 200 ml Vegetable salt
- 200 ml Vinegar
- 200 ml Oil
- 1 tsp Mustard medium hot
- Cut the peeled and washed potatoes into pieces and bring to the boil in the vegetable stock and add the asparagus about 5 minutes before the end of the cooking time and cook.
Prepare the salads in time …
- Peel and dice the cucumber. Put in a bowl and season with the vegetable salt, finally season with vinegar and oil.
- Wash the lettuce leaves well and pluck them into small pieces, place in a bowl. Mix a dressing with the apple juice, mustard, vegetable salt, vinegar and oil and pour over it.
Serving
- When the potatoes and asparagus are done, drain (keep the stock) and arrange on plates … serve with the cucumber salad and salad :-))
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