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30 minutes + setting time

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20 minutes

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20 minutes

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Lebanese toum

Name: Vegan black rice bowl
Prep time: PTM
Cook time: PTM
Yield: serving
Cuisine: Starters & Light meals
Ingredients: walnuts 50 g ,organic vegetable stock 1 T,black rice 1cup ,brown mushrooms (use exotic mushrooms for some extra oomph!) 250 g ,tamari 4 T,Tenderstem broccoli 200 g ,curly kale 100 g,Asian pickled ginger 2T,salt, to taste ,For the dressing: ,natural sugar- and salt-free peanut butter ⅓cup,red wine vinegar 1T,mustard 1 T,agave syrup or raw maple syrup 2T,tamari 1 T,a splash of water (roughly 4 T – but add water until the dressing is smooth and drizzleable) ,salt, to taste

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

4 garlic cloves
1 t salt
1/4 cup lemon juice, divided
1/4 cup iced water, divided
3 cups sunflower oil
plums, red onion, radishes and beetroot, to serve

Method

1. Depending on the size of your mortar, you may need to make this recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine the garlic and salt and grind until it becomes a smooth paste.
2. Work the oil into the paste 1 t at a time. After adding 1 T oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.
3. Serve with sliced plums, red onion, radishes and beetroot. Also works well with lamb chops or as a salad dressing.

Cook's note: Makes 1 cup.

Find more dressing recipes here.

This is a test recipe

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Lebanese toum

Lebanese toum

Ingredients

Method