Leek and Asparagus Stir-Fry with Mushrooms

I learned a very important lesson recently.

You know those lessons that you'll never forget because they were so embarrassing to learn?  Yep, it was one of those.

Lucky for you that I'm going to share it with you so that you will never have to learn this the hard way: when you are signing one of those slightly awkward cards being passed around your office (you know those cards from everyone for someone's birthday, departure, or a general congratulations, etc...), make sure to double check who the card is for.

I mean, you wouldn't want to be the one who wrote "best of luck at your new job!" to someone who's supposed to be getting a "congratulations" card for starting their family, would you?

That's just awkward. Don't be that person.

But, if you do happen to be that person, here are a few options:

Option #1: White it out. However, this only works if the card is white and those tricky Hallmark folks love those fun colors...

Option #2: Cover it up with stickers. Of course, that is assuming that you are an adult who happens to carry stickers around. Unfortunately, (or perhaps, fortunately), I'm not that person.

Option #3: Own it. Just admit that, yes, you are that person who wrote the weird message in someone's card and there is no taking it back now.

Ohh if only cards were as easy as stir-fries... 

See, with stir-fries, there are no mistakes, no awkwardness. You can always alter ingredients or change things up as needed. They're impossible to mess up. And they work for any occasion.

So, I guess the lesson I learned is really this: sign less cards and make more stir-fries. I think that's my new motto.




This stir-fry starts with a spring favorite: asparagus.

Next we add in another spring favorite: leeks. Never used leeks before?

Don't be intimidated, let me show you how!



Leeks are part of the allium family and taste similar to scallions, but with a bit more flavor.  Look for fresh, firm leeks with white necks and no bruises. Large leeks tend to be too fibrous so I usually select medium leeks that are about an inch and a half in diameter.

Start by chopping the tip and the tough green tops off so you have just the middle section of the leek (see the left side of the picture below). Compost the tops or save them to make veggie stock. (If you are storing fresh leeks, keep them whole in the refrigerator and they will easily keep for 1 - 2 weeks.)

Next, slice the leek down the middle and open it up to see all the inside layers (see the right side of the picture below). These layers tend to trap a lot of dirt (as you can see) so be sure to wash them thoroughly.

Then simply slice the leek into small 1/2-inch slices (not pictured).

You've just prepared a leek, my friend! Give yourself a high five!

This stir-fry is easy to adapt and is a fabulous way to use up any leftover produce that might be laying around your fridge. It's perfect as a side dish to any weeknight meal or you could also add a good protein-source to make it a stand-alone meal. This recipe has minimal spices so the flavors of the leeks, asparagus, and mushrooms really shine. If additional flavor is desired, some tamari or red pepper flakes would certainly spice things up.

Leek and Asparagus Stir-Fry With Mushrooms
Vegan, vegetarian, gluten-free, grain-free, soy-free
Serves 4 as a side

Ingredients:

2 tablespoons sesame oil
1 medium leek, ends trimmed, and sliced
1/2 cup crimini mushrooms, sliced
1 bunch asparagus, trimmed, and cut into 1-inch pieces
2 cloves garlic, minced
1/2-inch piece of fresh ginger, minced
1/4 cup raw or lightly toasted cashews

Method:
Add oil to a pan over medium heat.

Add leek and mushrooms and saute for about 3 minutes, until fragrant.

Add asparagus, garlic, ginger, and cashews and saute for an additional five minutes, until asparagus is just tender.

Remove from heat and serve hot.

Smoky Tempeh with Purple Asparagus

I don't want to alarm you, but I think this is the best thing I have ever made. And, to be completely honest, I wasn't expecting it to be. 

Sure, I thought it would be good. I mean, salty, smoky tempeh combined with fresh asparagus? Sounds pretty amazing, right?

The end result is more than amazing. 

As I was typing this out right now I got a little nervous and doubted myself. Could this really be the best thing I have ever made? 

*Takes another bite.* 

Yep, it is.  Affirmative. 

First we start with these spring beauties: purple asparagus.  Just look at that gorgeous color!

Asparagus is in peak season right now and I chose purple asparagus for this recipe because I love the color, but you can use any asparagus of your choice. This dish is perfect served over a bed of millet or quinoa or, if you are grain-free, fresh or lightly sautéed greens. I love using tempeh as a hearty, plant-based protein source and it's a fabulous way to adventure into the world of fermented foods. (If you are new to cooking with tempeh, you can read more about it in my teriyaki tempeh post.)

Smoky Tempeh With Purple Asparagus
Serves 2 - 4

Ingredients: 

1/4 cup low-sodium soy sauce or tamari (if gluten-free)
1/2 cup water
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chile powder
1 package tempeh, sliced into thirds and cut into thin strips
2 tablespoons coconut oil
2 tablespoons water
1/2 bunch purple asparagus, trimmed, and cut into 1-inch pieces (about 2 cups)
1 green onion, thinly sliced

Instructions:

Add soy sauce (or tamari), water, apple cider vinegar, dijon mustard, cumin, paprika, and chile powder to a large saucepan and bring to a boil. Add the tempeh slices and bring down to a simmer. Simmer for about 1 - 2 minutes, then remove from heat. Let marinate for about ten minutes.

Add coconut oil to a pan over medium heat. Add the tempeh (reserve any marinade) and cook for about five minutes, flipping as necessary to ensure both sides are evenly browned.

Add the asparagus. Saute for about 3 minutes, flipping as necessary, until asparagus is just browned on both sides. Add any remaining marinade and about two tablespoons of water. Continue cooking for about 7 - 10 minutes, until any remaining liquid has evaporated and asparagus is just tender.  Remove from heat, top with green onions, and serve hot.

Recipe shared at Weekend Wellness

Creamy Asapargus and Fennel Soup

My leeks sprouted up from the dirt yesterday.  As a first-time gardener, I have to say that it was quite the event.  And by event, I mean, it was basically me alone in the yard acting like a crazy person: jumping up and down, clapping, squealing, shouting about leeks.  I'm sorry if I am your neighbor.

I'm getting better, promise.  I only squealed half as much when I saw the spinach sprouts emerging from the ground today.  By the time the chard starts popping up, maybe I can tone it down to just jumping. Silently.  We'll see.

I guess this means that spring is here.  More rain.  A little sun.  A (hopefully) healthy veggie garden.  And a whole lotta asparagus.  Asparagus always looks so dainty and beautiful.  And you can't beat fresh, tender asparagus when it's in season. 

Even cats can't resist.  

Speaking of cats, I helped my cat kill a fly yesterday.  No, really.  I lifted him onto the windowsill so he could see the bug he was hunting unsuccessfully from the floor.  It was really cute and funny at the time.  But today I kinda feel bad.  It's that whole vegan guilt thing, ya know?

I suppose there's only one remedy for guilt which, of course, would be Creamy Asparagus and Fennel Soup (I promise no creatures were harmed in the making).  This is a light, delicious soup perfect for spring that can be served warm or cold.  It's free of wheat, gluten, soy, eggs, and dairy so it's a great crowd pleaser if you're trying to accommodate guests or family members with allergies.  Or if you just want a really amazing dinner for yourself.  The cat will just have to find dinner elsewhere.

Creamy Asparagus and Fennel Soup
Serves 4

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 fennel bulb, chopped (about 1.5 cups chopped)
2 leeks, ends removed and chopped
1 bunch of asparagus (about 3 cups chopped)
1 teaspoon dried dill
1 teaspoon dried chives
3 cups vegetable broth
1 cup rice milk
Salt and pepper to taste

Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.

In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes). Add asparagus, herbs, broth, and rice milk. Bring to a boil, reduce heat, cover and simmer until asparagus and is soft (about 10 minutes). Remove from heat and cool slightly.

Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper.  Garnish with dried dill and serve.

Lemon Sesame Asparagus

Maybe it's just me, but I've been feeling fall in the air lately. The crisp, cool mornings. That beautiful rain all this week. I know, I know I just said the word that no Seattleite wants to think about it. So how about we really live up the last few weeks of summer?

And while we're celebrating the change in season, let's celebrate some food. This is the 100th post of the For The Love of Food blog. What a long way we've come. Thank you to all the readers and supporters-- those that have been here since the beginning and those that joined along the way. It wouldn't be as fun to cook without you.

I know asparagus season came and went, but apparently I didn't get enough. If your life is lacking in asparagus too, then join in the fun. You won't be disappointed.


Serves 6.

2 pounds asparagus, ends trimmed
1 1/2 to 2 tablespoons toasted sesame oil
1 1/2 tablespoons fresh squeezed lemon juice
2 tablespoons sesame seeds, toasted

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water, draining again.

Heat toasted sesame oil in a large skillet over medium-high heat. Add asparagus and sauté until heated through, about 2 minutes. Add lemon juice and toss until well coated, about 1 minute. Transfer to a serving platter and sprinkle with sesame seeds.

Cream of Asparagus and Broccoli Soup

I'm usually not a "creamy soup" person, but today called for something light yet hearty. I recently fell in love with a new cookbook: Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters. I was intrigued by the Cream of Asparagus soup and decided to give it a try. I didn't have enough asparagus on hand, so I threw in some broccoli too.

The directions recommend putting this back in the fridge and letting it sit for a few hours before serving to let the flavors meld together. The flavors do get stronger the longer it sits, but it's perfectly acceptable to serve right off the stove. If it's warm outside, you can also serve it chilled. If you don't have any miso on hand, you can substitute some veggie broth or a bouillon cube for a little extra flavor. This soup goes great with some toasted whole-wheat naan or any bread of your choice.

Serves 6.
2 bunches asparagus (3 cups chopped)
2 heads broccoli (3 cups chopped)
2 Tbs olive oil
2 garlic cloves, minced
3 leeks, white parts only, chopped
1/2 cup rolled oats
3 cups rice milk
1/2 tsp dried dill
sea salt and pepper
1 tsp mellow white miso per serving

Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside. Wash and chop broccoli and set aside.

In a large pot over medium heat, saute garlic and leeks in olive oil until soft (2-3 minutes). Add asparagus, broccoli, oats, milk, and dill, then add enough water just to cover asparagus and broccoli. Bring to a boil, reduce heat, cover and simmer until asparagus and broccoli are soft (about 10 minutes). Remove from heat and cool slightly.

Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper. Dissolve miso in just enough water to make it a liquid. Stir into each serving. Garnish with dried dill and serve.

Note: Miso is added to individual servings rather than to the full pot so you can reheat leftover soup without destroying miso's living enzymes.

Springtime Asparagus

You wouldn't know it these days, but it is springtime in Seattle - and spring means one thing... Asparagus! How do you like your asparagus? (or do you like asparagus?) I love it sauteed in a frying pan with a bit of Earth Balance. Or grilled on a barbeque with a little olive oil. Yum!

On Saturday I went over to Bastyr's Food & Herb fest at their campus in Kenmore. For anyone interested in learning more about alternative medicine, nutrition, or herbs, I highly recommend you check this out next year! This was my first time, but I was very impressed with the different workshops -- everything from making fermented foods to aromatherapy to mindfulness. They also had great food, music, and some interesting vendors. Their session on food from the Farmer's Market inspired me to make a quick stop at one on my way home. And that is how this asparagus came to be...

This fresh asparagus tasted so good that it didn't need a lot of extra flavor. A little salt and pepper and lemon juice was just enough.

Add about a tablespoon of olive oil to a pan over medium-high heat. Add the asparagus and saute for about 3-5 minutes, until it has just a bit of crunch left (depending on how you like it!) Season with salt, pepper, and a squeeze of fresh lemon juice.