Excerpted from Vegan on the Go, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright ©2018 by Jérôme Eckmeier and Daniela Lais.
I use two varieties of regal asparagus spears in this Andalusian salad with an unusual combination of zesty oranges, sweet dates, and delicately bitter olives. This is a fruity and piquant spring salad, which makes for a tasty, interesting, and aesthetically pleasing lunch.
About the Chefs
Daniela Lais has been vegan for more than sixteen years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over ten years. She splits her time between Portland, OR and Austria. She is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Daniela’s recipes at https://www.facebook.com/laisdaniela.
Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years and regularly conjures up inspirational new vegan dishes in his online cooking show and his blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Jerome’s recipes at http://www.jeromeeckmeier.com.
I use two varieties of regal asparagus spears in this Andalusian salad with an unusual combination of zesty oranges, sweet dates, and delicately bitter olives. This is a fruity and piquant spring salad, which makes for a tasty, interesting, and aesthetically pleasing lunch.
About the Chefs
Daniela Lais has been vegan for more than sixteen years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over ten years. She splits her time between Portland, OR and Austria. She is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Daniela’s recipes at https://www.facebook.com/laisdaniela.
Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years and regularly conjures up inspirational new vegan dishes in his online cooking show and his blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Jerome’s recipes at http://www.jeromeeckmeier.com.
Excerpted from Vegan on the Go, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright ©2018 by Jérôme Eckmeier and Daniela Lais.
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