Well, today is October 1st and it is not only World Vegetarian Day but also beginning of Vegan MoFo -Vegan Month of Food. Here’s how it works; food bloggers from around the world will be joining in with 20 vegan food related posts during October. Not to mention, VegFusion is participating in this celebration of vegan food and vegan food blogging for the first time. The whole list of participants can be found on Vegan MoFo home page.
I usually shape up my lunches around what is available in my fridge at the time. And, this was one of those days that I had a bunch of asparagus left in the fridge.
I seem to prefer pan-frying asparagus these days as they don’t change colour from nice green to sick yellow like after they have been steamed or boiled. Extra black pepper is allowed though…
1 bunch asparagus, washed and cut into small pieces (about 3cm)
4 baby corn
A handful sunflower seeds
1 small clove garlic, crushed
A handful flat leaf parsley, washed and chopped finely
½ tablespoon vegetable oil
Salt and pepper
• Halve the baby corn lengthways and cut he halves one more time into two again, lengthways. This way, you end up with baby corn strips.
• Heat the oil in a non-stick pan and add the asparagus except for the tips. Fry them for 2 minutes then add the baby corn and asparagus tips. Fry until they are al dente.
• Just before you remove the vegetables from the pan, add crushed garlic, salt, pepper, sunflower seeds and parsley. Give it a good stir and serve on a bed of brown rice.