by
Paul
Benhaim150g mange tout beans
100ml home brewed white hemp wine (optional)
200g organic tofu
10 g wasabi or to taste
6 pieces nori
300ml sugar cane vinegar (or wine vinegar)
600g basmati rice
50g raw cane sugar
50ml Hempso(tm) sauce
20gm shiitake mushrooms
50gm ginger pickle
300g button mushrooms
Salt to taste
1 tbsp hulled hemp seeds
Other optional ingredients: paneer, mayonnaise, miso paste
Wash the rice, drain and leave stand for two to three hours. Boil
carrots and beans with some salt, cool with cold water and drain.
Whisk tofu with one third of the sugar and salt. Add the second
third of the sugar and salt to vinegar and wine and heat until salt
and vinegar melt. This is an egg free version of 'awasezu' and is