Asparagus Soup

Tis the season, and as it approaches I seem to become interested in all things red and green. Hence, asparagus soup. This is a wonderfully yummy take on the non-vegan version. I included potato in the recipe to give the soup more texture, but if you don't like potatoes reduce by half. You'll still get the benefits, but with less potato flavor.

Asparagus Soup

2 T olive oil
1 C chopped shallot, 2 large
3 garlic cloves, minced
32 oz. vegetable broth
2 lbs. asparagus, cut into 1 inch pieces
1 lb. potato, cut into 1 inch cubes
1/2 t salt
1/4 t dried thyme
1/8 t white pepper
1/8 t celery salt
croutons

Warm the olive oil in a large saucepan over medium-low heat. Add the shallot and garlic and saute until the shallot is translucent, about 5 minutes. Season with salt, pepper, thyme and celery salt. Add the vegetable broth and bring to a boil. Trim the woody ends off of the asparagus and discard. Cut the asparagus into 1 inch pieces, then peel and cube the potato. Add the cut asparagus and cubed potato to the stock and return to a boil. Reduce to a simmer and cook for 30 minutes or until the  asparagus and potato are tender. Once the vegetables are tender, either carefully transfer the soup to a blender and puree until smooth, or use an immersion blender and blend until smooth. Serve with croutons on top as a garnish.

Tomato Asparagus Pasta

I made the bruschetta recipe below, but it was just my husband and myself eating, so I ended up with about half of the tomatoes. That's how this recipe came about.

Making both the bruschetta and this pasta recipe for the same night would be perfect for two! And there's no need to double any part of it.

Tomatoes-

10 oz. of cherry tomatoes
1/2 C. extra virgin olive oil
2 garlic cloves, finely minced
3 fresh basil leaves, chiffonade
1/4 t. fresh rosemary, finely minced
1/8 t. crushed red pepper
1/2 t. sea salt
The night before (although it doesn't need to be) mix together the olive oil, garlic, basil leaves, rosemary, crushed red pepper and sea salt in a bowl large enough to hold the oil mixture and all of the tomatoes. Slice each cherry tomato in half the length of the fruit and add them to the olive oil marinade. Cover and set aside.

Pesto -

1/8 C pine nuts

1/8 C chopped walnuts

2 garlic cloves, chopped

1 C packed basil leaves

1/4 C extra virgin olive oil

In a food processor or blender, add nuts, chopped garlic, basil leaves (ripping them into smaller pieces) and sea salt. Pulse. Add the olive oil while the processor is running to make a smooth paste. 

Asparagus -
1 bunch fresh asparagus
olive oil
sea salt and freshly ground pepper

Preheat the oven to 400 degrees. Wash and trim the asparagus. Lay the spears out onto a sheet pan and drizzle with olive oil. Toss coating the asparagus completely. Sprinkle with sea salt and pepper. Roast for 20-25 minutes.

Angel Hair Pasta -

1/2 pound whole wheat angel hair pasta

Salt and pepper
Pine nuts for garnish

Cook the pasta according to package directions. Near the end of the cook time, add two tablespoons of pasta water to the pesto sauce and stir to combine. Drain the pasta and add it to the pesto sauce. Stir in the asparagus and tomatoes. Salt and pepper the dish to taste. Serve using pine nuts as a garnish.

Lemon Pesto Linguine with Asparagus

This is my latest creation. Serve this with a glass of red wine and a salad of undressed assorted greens, and all I can say is, mmmm, mmmm good.

Lemon Pesto Linguine with Asparagus

Lemon Olive Oil -

1/4 C extra virgin olive oil

Zest of one lemon

1/8 C fresh lemon juice

Combine the ingredients and set aside.

Pesto -

1/3 C pine nuts

1/3 C pistachio nuts

1 large garlic clove, chopped

1/4 C packed basil leaves

Pinch of crushed red pepper

4 T olive oil

In a food processor or blender, add nuts, chopped garlic, pinch of crushed red pepper, basil leaves (ripping them into smaller pieces) and olive oil. Pulse to make a smooth paste. Combine the lemon oil and pesto in a saucepan and warm slightly on very low heat.

 

Asparagus -

1 C cut up asparagus

Cut asparagus spears into 1 inch sections and place in a steamer basket over boiling water. Steam the asparagus for no longer than 3 minutes. Remove and add to the lemon pesto sauce.

Linguine -

1/2 pound whole wheat linguine

Salt and pepper

Cook the pasta according to package directions. Near the end of the cook time, add two tablespoons of pasta water to the lemon pesto sauce and stir to combine. Drain the linguine and add it to the lemon pesto sauce. Salt and pepper the dish to taste. Serve.

Meg’s Veggie Won Ton Dumplings

I heart these won tons... and if there's one thing you do this week, it must be this (it's what I have planned)! The recipe comes from my neighbor and dear friend, Meg. 

My sister, Karen first introduced me to the “won ton wrapper” with a ground turkey recipe called “Steamed Won Ton Dumplings.” I made her delicious recipe for several years before I turned to a vegan diet.  I now make these delicious appetizers with a blend of vegetables and spices and they are equally (if not more) delicious! 

Meg’s Veggie Won Ton Dumplings

Yield: 36 dumplings

Ingredients
½ tablespoon minced fresh ginger
1 large garlic clove
1 bunch (12-16oz.) fresh asparagus, trimmed, quartered crosswise
1 8oz. container water chestnuts, drained
3 green onions, white and green parts
3/4 cup shredded Napa or regular cabbage
2 carrots
1 teaspoon sesame oil (optional)
Kikkoman or Soy Vay Teriyaki Sauce


Finely mince ginger and garlic in food processor or hand food-chopper.  Add asparagus and next 5 ingredients.  Process/chop until asparagus and carrot is finely chopped but not pureed.  Moisten and flavor filling with Teriyaki Sauce.

Using wax paper or parchment paper, place 6 won ton wrappers on work surface.  Place 1 rounded tablespoon of filling in the center.  Moisten all four edges of wrapper with water, using a pastry brush.  Bring the four corners together at the top and seal the edges. 

Open a steamer basket and lay flat into a large skillet. Pour enough water into skillet to reach depth of ½ inch. Spray steamer basket with Pam. Bring water to a simmer.  Working in batches, arrange dumplings side by side (but not touching) on the rack.  Cover and steam the dumplings for 15 minutes. 

Serve dumplings at room temperature with Teriyaki Sauce