ID 2109

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• 2cups chopped asparagus 
• Sea salt
• 2 cups lightly packed kale leaves (4 ounces), stemmed and shredded
• 1 cup frozen peas
• 1 tablespoon extra-virgin olive oil
• 3 slices ciabatta (4 ounces)
• 8oz romaine hearts
• 2 tablespoons lightly packed fresh mint leaves
• 2 tablespoons lightly packed fresh dill
• 1/2 cup Coconut or Almond Shavings

• 2 cloves garlic, finely chopped
• 2 tablespoons capers, drained and finely chopped
• 1/2 cup vegan mayonnaise
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

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Ac dignissim interdum nibh urna urna turpis. At id ac penatibus, ut pede, pellentesque enim, elementum magnis ligula justo pellentesque platea justo. Dolores quis etiam commodo rem lacus enim.

Adapted from “Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan,” by Gaz Oakley (Quadrille, 2018)