Vegetable Jelly

Cut carrots into slices. Halve the onions and cut into slices. Peel the asparagus spears and cut into pieces. Steam each vegetable separately in very little water until soft.

Mix the agar agar into the cold water and bring to the boil with the spices and herbs and finally season with a little lemon juice. The clear soup must be heartily seasoned.

Put the vegetables in layers in a mold and pour the clear soup in layers and cool.

Turn out the cooled aspic, cut into slices and bring to the table with a spicy tahini sauce (see org. recipe).

It goes very well with potato dishes or cereals.

As a variation, diced smoked tofu or sliced soy sausages mixed with the vegetables are very good.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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