Crispy Orange Cauliflower with Asparagus

Crispy Orange Cauliflower with Asparagus
serves 3

Orange sauce:
2 large oranges,  juice from both, zest from 1
2 tbl water
2 tbl gf tamari
2 tbl rice vinegar
2 tbl minced green onions (white and light green parts, save the dark green for garnish)
1 tbl organic light brown sugar
1 tbl cornstarch
2 garlic cloves
salt, to taste

Combine everything in a blender and blend until smooth.
In a small pot, bring to a boil then reduce to a low simmer and cook for 3-5 minutes until thick.  Keep warm over very low heat, stirring occasionally so the bottom of the pan doesn't burn.

Cauliflower Batter
1/2 cup water
1/3 cup cornstarch
1/4 cup brown rice flour
1 tbl ground flax
1 tsp salt
1 small head cauliflower,  cut into medium sized florets
1/2 cup peanut oil
1 bunch asparagus, ends trimmed
2 tbl minced reserved green onions
1 tbl sesame seeds

Combine the water, cornstarch,  flour, flax and salt. Whisk into a smooth, thick better. Let sit for 5 minutes. Toss the cauliflower in the batter and coat completely.
Heat the oil in a large saute pan over medium high and pan fry the cauliflower until lightly browned and crispy.
Drain pieces on a paper towel. Pour out most of the oil, leaving a small amount to lightly saute the asparagus,  4-5 minutes.
Toss the cauliflower in the orange sauce and serve over asparagus.  Garnish with green onions and sesame seeds.

Sweet Potato Shepard's Pie with Asparagus & Lentils

Green lentils, asparagus, kale and roasted broccoli jammed inside sweet potato bowls and topped with mashed sweets.

Cook the lentils and roast the potatoes while making the filling and this dinner comes together in less than 30 minutes.

Sweet Potato Shepard's Pie
serves 4
1 cup water

1/4 cup green lentils

4 medium sweet potatoes
1/2 head broccoli, small florets
4 tbl extra virgin olive oil, divided
1 yellow onion, small dice
3 garlic cloves, minced
1 celery stalk, small dice
1/2 cup asparagus tips, small dice
1 bunch kale, roughly chopped
salt and pepper
2 tbl all-purpose flour
1 1/2 cup vegetable broth
1 tbl dried rosemary
2 tbl fresh thyme leaves

Preheat the oven to 425.
Combine the water and lentils in a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes or until the lentils are tender. Drain any excess water that remains.
Prick the sweet potatoes with a fork and place on a baking sheet along with the broccoli. Drizzle with 1 tbl olive oil and roast until the potatoes are fork tender. The broccoli will only take about 15 minutes, simply scoop them off onto a plate halfway through. Roughly chop the broccoli.
Put the oven on broil.
Saute the onion, garlic and celery in 1 tbl olive oil until soft and translucent, 5 minutes. Add the asparagus tips and kale. Season with salt and pepper. Cook until the kale has wilted down completely. Add the lentils and broccoli to the mix.
Sprinkle the vegetable with flour and stir to combine. Add 1 1/2 cup of broth and stir to combine into a  gravy. Add the rosemary and thyme and lightly simmer for 5 minutes. Taste and season with salt and pepper.
Once the potatoes are cool enough to handle, slit them down the middle and scoop out all of the flesh. Mash in a bowl with 1-2 tbl olive oil and season with salt and pepper.
Fill the potato skins with vegetable mix and top with mashed sweet potatoes. Place back on the baking sheet and heat under the broiler for a couple minutes just until the top gets browned.

Bella Crusted Tempeh, Asparagus, Creamy Polenta and Pickled Cherries

When making a mental note in the back of my head to make dinner that involved the least amount of oven as possible, I somehow created a dinner that used up all four burners AND the oven. A serious backfire on my part, but the end result made me regret only that my fan is not powerful enough.
Moving on, I have now come to the conclusion that you just cannot go wrong with pickling produce! These tart cherries mellowed just enough to work perfectly with this savory dish and tasted great with fresh asparagus and woody mushrooms.

Baby Bella Crusted Tempeh
4 oz sliced baby bella mushrooms
1/2 small spanish onion, rough chop
1/2 tsp black pepper
1 tsp fresh thyme leaves
12 oz tempeh, cut into thirds
2 tbl dijon mustard
3 tbl extra virgin olive oil

Preheat the oven to 375.
Combine the mushrooms, onions, pepper and thyme in a food processor and pulse into very fine crumbs.
Season the tempeh on all sides with salt and pepper. Coat all sides of the tempeh with mustard and use your hands to pack a layer of the mushroom mix around each piece.
Saute in oil over medium-high heat until seared and golden brown on both sides. Transfer to the oven and allow to bake through for 15 more minutes. Season with salt while still hot.

Creamy Polenta
4 cups water
salt and pepper
1 cup polenta (not instant)
2 tbl extra virgin olive oil

Bring the water to a boil in a pot. Slowly stream in the polenta while whisking continuously to avoid clumps. Season with salt and pepper to taste. Cook over low heat, whisking every couple minutes for 20 minutes until soft and creamy. (Or check the cook time on the back of your package. I have noticed the cooking times really differentiate.) Once the polenta has cooked, add a glug of olive oil and season to taste with salt and pepper.

Pickled Cherries
2 cups fresh cherries
1 cup white vinegar
1 cup water
1/2 cup organic cane sugar
1/2 tsp black pepper
2 dried bay leaves

Prick each cherry with a fork or toothpick so the pickling liquid can macerate each cherry.
Combine all of the remaining ingredients (except cherries) in a pot and bring to a boil.
Remove from the heat and pour over the cherries. Once cooled, remove the bay leaves then cover and chill.

Asparagus/Puree
1 head asparagus, ends trimmed
extra virgin olive oil
salt and pepper

Blanch and shock the asparagus and remove 6 stalks or so to the side. Combine those reserved stalks in a small blender with salt, pepper and enough oil to puree into a thin puree. Taste and adjust seasonings.
Quickly saute the bulk of the blanched asparagus in a tiny bit of oil just to crisp, then season to taste.

Grilled Tofu, Asparagus and Apricot Kebobs with Orzo

Firm tofu marinated in tamari, ginger and garlic, grilled and served kebob style with sweet red onion, crisp asparagus and bright seasonal fresh apricots. Served over a light orzo salad with cucumbers, tomatoes and herbs.

Grilled Tofu, Asparagus and Apricot Kebobs
tofu marinade-
1/4 cup tamari
1/4 cup canola oil
2 garlic cloves, grated
2 tbl molasses
2 tsp ground ginger
1 tbl dijon mustard
1 tsp salt
2 tbl pineapple juice (you will need crushed pineapple for the orzo, so just drain the juice out of the can)
1 lb extra firm fresh tofu**
1 large red onion, cut into wedges
4 fresh apricots, halved
1 bunch asparagus, ends trimmed
extra virgin olive oil
salt and pepper
wooden or metal skewers

Combine all of the marinade ingredients together and add the tofu. Marinate for at least 2 hours.
Preheat a grill to medium high. Brush with oil and grill tofu, 5 minutes on each side, the red onions, 7-8 minute each side, apricots -4 minutes total, asparagus- 5 minutes. Season with salt and pepper. Place ingredients alternatively on skewers and serve.
**If you can't get fresh tofu at a local Asian market then make sure to thoroughly drain and press your prepackaged tofu for at least an hour to get out all of the water.


Orzo Salad
2 cups orzo
3 cups water
1 cup crushed pineapple
1 cucumber, peeled, seeded, medium dice
1 hothouse tomato, seeded, medium dice
2 tbl extra virgin olive oil
3 tbl fresh chopped cilantro
salt and pepper

Bring a large pot of salted water and pineapple to a boil. Add the orzo and cook for 8-10 minutes until tender. Drain and toss with the remaining ingredients.

Sausage Dog with Peppers, Onion, Asparagus and Garlic Hollandaise

A dinner-time mash of traditional sausages with peppers and onions and a breakfast benedict with hollandaise sauce.

My vegan hollandaise sauce is incredibly flavorful and creamy, lending itself to be used in many aspects from breakfast dishes, sides or a sauce on top of veggies for dinner.

Sausage Dog
2 tbl extra virgin olive oil
1 large walla walla onion, thinly sliced
1 green bell pepper, thinly sliced
15 asparagus stalks, ends trimmed
4 Tofurkey Kielbasa sausages
salt and pepper
4 crusty rolls, toasted

Heat the oil in a large saute pan. Over medium-high heat, add the onions and peppers and saute for 12 minutes until they have softened. Season with salt and pepper. Add the sausages and asparagus and cook until the sausages have browned. Stuff in a toasted roll and top with garlic hollandaise.

Garlic Hollandaise
1 tbl extra virgin olive oil
5 garlic cloves, minced
2 tbl earth balance vegan butter
2 heaping tbl ap flour
1 cup unsweetened oat milk
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
2 tbl nutritional yeast
2 tbl vegenaise
juice of half a small lemon

In a small pot, add the garlic and olive oil and bring the heat to medium. Saute until light golden brown and fragrant. Add the butter and melt. Sprinkle in the flour and whisk to combine into a paste. Continue whisking while streaming in the oat milk. Add the turmeric, salt, pepper, cayenne and nutritional yeast. Slowly bring to a simmer and whisk until thickened, 2 minutes. Remove from heat and add the vegenaise, lemon juice and season with salt and pepper.

Tempeh in Rosemary Balsamic Redux, Asparagus & Drunken Onions, Polenta

Crunchy seasoned tempeh braised in an Italian-like barbecue sauce sweetened with fresh peaches, rosemary and reduced balsamic served with red wine onions and crisp asparagus.

Tempeh in Rosemary-Balsamic Redux
2 tbl extra virgin olive oil
1 small red onion, small dice
120z tempeh, small cubes
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp dried thyme
pinch black pepper
pinch marjoram
pinch red pepper flakes
2 garlic cloves, minced
2 sprigs fresh rosemary, roughly chopped
1 peach, peeled, small dice
3 tbl balsamic vinegar
3 tbl organic light brown sugar
1 tbl vegan worcestershire sauce
1 cup tomato sauce
1/2 cup no-chicken vegetable broth

In a large pan, sweat the onions in the garlic until soft, 5 minutes. Add the tempeh and all of the spices. Saute over medium-high heat until the tempeh has browned on all sides, 7 minutes. Add the garlic, rosemary and peaches, toss to combine and toast the garlic, 2 minutes. Add the vinegar, brown sugar, worcestershire sauce and tomato sauce. Bring to a broil, reduce to a simmer and bubble for 15 minutes over medium heat until the sauce has evaporated a bit and is thick. Add the broth and simmer 5 minutes more. Season with salt and pepper to taste.

Asparagus & Drunken Onions over Polenta
1 large sweet onion, quartered, 1/2" slice
1 cup red wine
1 tsp organic cane sugar
3 tbl extra virgin olive oil,divided
1 tube cooked polenta, cut into 1/4" rounds
salt and pepper
1 bunch asparagus, ends trimmed, cut in 1/2" slices

Combine the onion, red wine and sugar in a small pot. Bring to a boil, reduce to a low simmer and cook for 30 minutes until the onions are soft and all of the wine has evaporated. Season with salt.
Heat the oil in a large, non-stick pan. Season the polenta with salt and pepper and brown on both sides. Set aside and add in the asparagus and 1 more tablespoon of oil. Season with salt and pepper and saute for 4 more minutes over medium-high heat.

Spicy Tempeh with Asparagus, Chile & Ginger

A super quick and easy dinner with bright flavor that comes together in no time.
No wok? No worries, just use a large saute pan.

Tempeh tossed in tamari, sesame and rice wine vinegar with fresh asparagus, spicy red chile, loads of ginger and a touch of sweetness.

Tempeh with Asparagus, Chile and Ginger
3 tbl tamari, divided
1 tbl rice wine
2 tsp cornstarch
8oz tempeh, small cubes
1 tbl canola oil
3 tsp sesame oil, divided
8 oz pencil asparagus, ends trimmed, halved vertically
1 red chile, minced with seeds
1 tbl minced fresh ginger
1 large garlic clove, minced
1 tsp maple syrup or dark agave
2 scallions, sliced on a diagonal

Combine 1 tbl tamari, rice wine and cornstarch in a bowl. Whisk to combine and add the tempeh. Heat canola oil and 2 tsp of sesame oil in a large saute pan or wok over high heat.
Add asparagus, chile, ginger and garlic. Toss and cook for 3-4 minutes. Remove the asparagus and add remaining 1 tsp sesame oil to the pan. Add the tempeh and stir fry until browned, 5 minutes.
Add the asparagus back to the pan and add the remaining 2 tbl tamari and maple syrup. If the pan is dry add a touch of water. Add the green onions, toss, season with salt and pepper and serve.

Grilled Fingerling, Snow Pea & Asparagus Salad, Cannellini Red Pepper Cakes

Savory cakes, crispy on the outside and creamy on the inside, filled with red peppers, cannellini beans and lemon. Roasted fingerling potatoes, snow peas and asparagus tossed with arugula and a lemon-garlic vinaigrette.

Cannellini Red Pepper Cakes

2 tbl extra virgin olive oil
1/4 cup minced yellow onion
1 celery stalk, minced
1/4 cup minced red bell pepper
3 garlic cloves, minced
1/4 tsp salt
1/8 tsp pepper
2 tsp Old Bay Seasoning
Juice of half a lemon
1/8 tsp red pepper flakes
1-15oz can Cannellini beans, rinsed and drained
3 tbl whole wheat flour
1 cup plus 2 tbl panko bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 tsp dried parsley
1/4 cup canola oil

In a large saute pan, heat 2 tbl of olive oil and saute the onions and celery until soft and translucent, 5 minutes. Add the red bell pepper and saute 5 minutes more so they are cooked but still have a crisp bite. Add the garlic cloves, salt, pepper, Old Bay, lemon juice and red pepper flakes. Toss to combine and lightly toast the garlic. Remove from the heat and add the white beans. Mash up the mixture but not fully, make sure there is still some texture. Stir in whole wheat flour and 2 tbl of panko bread crumbs. The mixture will be fairly wet.
Combine the remaining 1 cup of breadcrumbs, salt, pepper and dried parsley in a bowl.
Using a large ice cream scoop, scoop even sized cakes out, slightly flatten and coat in breadcrumbs.
Heat up the canola oil in the same saute pan and pan fry until golden brown on both sides, 10-15 minutes total.
Garnish with lemon wedges and a sprinkling of sea salt.

Grilled Fingerling, Snow Pea and Asparagus Salad

1/4 cup extra virgin olive oil
juice of 1 lemon, zest of half
1/2 tsp salt
1/4 tsp pepper
1 garlic clove, minced
8 fingerling potatoes
1 bunch of asparagus, ends trimmed
2 cups fresh snow peas
2 scallions, whole
1 cup arugula, packed

Bring a small pot of salted water and the potatoes to a boil. Cook until the potatoes are almost tender. Drain, half and pat to dry.
In a large bowl, combine the oil, lemon juice and zest, salt, pepper and minced raw garlic. Whisk to combine and set aside.
Preheat a grill or grill pan to high heat. Brush with some olive oil. Grill the potatoes, flat side down, until they are completely tender with dark grill marks. Grill the asparagus and snow peas for 5 minutes. Grill the scallions for 2 minutes until limp and charred.
Roughly chop the scallions and add them to the lemon vinaigrette along with the asparagus, snow peas and fingerling potatoes. Add the arugula and toss. Season with salt and pepper to taste.

General Tsao's Tofu, Sui Choy with Asparagus

Crispy tofu coated with a sweet sauce of brown sugar, hoisin, tamari and dried chilies and sauteed lightly in fresh ginger with scallions. Napa cabbage and asparagus cooked with a fragrant blend of garlic, sesame oil and red pepper flakes and garnished with toasted sesame seeds.

General Tsao's Tofu

1/2 cup organic brown sugar
3 tbl hoisin
3 tbl rice vinegar
3 tbl ketchup
2 tbl tamari or soy sauce
1/2 cup water
6 whole dried chilies, broken in half

1 lb "pop" fried tofu chunks
1/4 cup cornstarch
1/4 cup canola oil,divided
1 tbl sesame oil
4 scallions, green and white parts sliced thinly
1 tbl minced fresh ginger
3 garlic cloves, minced

Combine the first 7 ingredients in a bowl and set aside.
Coat the pre-fried tofu chunks in cornstarch.
In a large wok or saute pan, heat up 1 tbl of sesame oil and cook the scallions, ginger and garlic. Saute for 2-3 minutes until fragrant. Transfer to a plate.
In the same pan, add 1/4 cup canola and pan fry the tofu until crispy. Add the scallion mixture back in and pour in the sauce. Bring to a boil and simmer for 3-4 minutes until the sauce gets thick and glossy. Toss to coat.

Sui Choy with Asparagus
(Chinese Cabbage)
1 tbl rice wine vinegar
2 tbl tamari
1 tsp sesame oil
1 tsp minced fresh ginger
2 tbl olive oil
1/2 tsp red pepper flakes
2 garlic cloves, minced
1 head Chinese cabbage, shredded
1 bunch of asparagus, ends removed and cut into 1 inch pieces
1 tbl sesame seeds

In a small bowl, combine the vinegar, tamari, sesame oil and ginger. Set aside.
Heat up the oil in a large saute pan and saute the red pepper flakes and garlic for 1-2 minutes until toasted. Add the cabbage and cook until limp. Add the asparagus and saute 4 minutes more until tender but still crisp. Add the sauce mixture and simmer for 2-3 minutes. Garnish with sesame seeds.

Fresh Asparagus Soup

It might be summer in other parts of the country but luck is on my side this season, and it's still overcast and a bit chilly here. The perfect summer in my opinion. It also warrants my year round desire for soup, which is normally thwarted by my husband who thinks soup in the summer is absurd. So tonight I was able to sneak in a soup that is light and fresh and perfect for outside dinner eating (pending I had a backyard).
Fresh asparagus soup both pureed and lightly blanched for garnish, with lemon pepper cream and frizzled leeks

1 1/2 pounds fresh asparagus
4 cups vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced shallots
1/2 cup minced leeks, whites only, well rinsed
1/2 tablespoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground white pepper

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the oil over medium-high heat. Add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. Add blanched asparagus tips, lemon pepper cream and frizzled leeks.

Lemon Pepper Cream
2 tablespoons vegan sour cream
1/4 cup soy creamer
Juice and zest of 1/2 a lemon
1/2 tsp black pepper
Combine all ingredients and drizzle on soup.

Frizzled Leeks
Canola oil for frying
1 cup AP flour
1 tablespoon salt
2 teaspoons pepper
1 leek, white and light green part only, cut vertically into thin strips
1c non dairy milk plus 1 tsp apple cider vinegar ( I use oat milk)

Heat oil to 360.
Combine flour, salt and pepper in a paper bag.
Combine milk and vinegar and soak leeks until oil is at 350. Dredge leeks in the flour and shake in the bag until completely coated. Add leeks into oil when the temperature is 360 and fry until golden brown. Drain on a paper towel and lightly salt.