by
Paul
Benhaim
1/4 cup hemp milk
1 tsp lemon grass
1 tsp cumin
1 small chilli, chopped finely or to taste
1 bunch fresh coriander or to taste
Mix all curry ingredients in a large serving bowl. Add other fresh
ingredients to taste.
Blend all sauce ingredients in a blender and pour over
curry. Serve with fresh coriander
Hemp
and
Tofu
Burger
VGNS
100 g hemp seed, ground
150ml hemp or soya milk
225g tofu
100 g beans, grains or potatoes (try aduki, black-eye or chick pea
beans)
100 g onions and celery, chopped
25g hemp flour
1 tsp parsley, freshly chopped