JVS - Jewish, Vegan, Sustainable

Name: JVS - Jewish, Vegan, Sustainable
Ingredients: 3 large parsnips, peeled and sliced (approx 850g); 3 tsp sliced spring onions (white part only); 60ml plus 2 tbsp tahini (for people who do not eat kitniyot, you can replace the tahini with 25g of raw cashew nuts soaked in water for 4 - 5 hours and a tablespoon of almond butter); 1 tbsp plus 1 tsp kosher for Passover white wine vinegar; 2 tsp sea salt; White pepper to taste

www.jvs.org.uk

Jewish Vegan Society - Promoting Jewish veganism and sustainability

View full recipe on www.jvs.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jvs.org.uk.

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Ingredients

3 large parsnips, peeled and sliced (approx 850g)
3 tsp sliced spring onions (white part only)
60ml plus 2 tbsp tahini (for people who do not eat kitniyot, you can replace the tahini with 25g of raw cashew nuts soaked in water for 4 - 5 hours and a tablespoon of almond butter)
1 tbsp plus 1 tsp kosher for Passover white wine vinegar
2 tsp sea salt
White pepper to taste

JVS - Jewish, Vegan, Sustainable

Ingredients

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