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.

Delicata Squash Rings with Cashews and Sweet Mustard

I really think it's time that Pinterest instituted a curfew.  If Pinterest had a curfew, I would get exactly 1.08 hours more sleep per night.  If this keeps up at its current rate, by next month, I will need to use all of the beauty tips I've been pinning to get rid of my dark eye circles...

(And if you don't know what Pinterest is, all you need to know is that it's essentially an online bulletin board. It may sound silly, but once you use it, I promise you'll be hooked.  And now you've been warned!)

Speaking of Pinterest, I have been obsessed with all of the amazing recipes people have been making with fall squash lately.  I'm a big delicata squash fan and last year I loved stuffing it with different legumes and grains. But this year? This year is all about the delicata squash rings.  Pin away...

One of my favorite parts of delicata squash is the texture.  I love its natural sweetness and for some reason I actually love the skin more than the flesh.  This recipe is pretty simple, but prepping the squash can take a little bit of time. Make sure that you have a sharp knife that can cut all the way through the squash.  A sharp knife will not only make it easier and save you time, but if you are one of those accident-prone people (like me!) a sharp knife will actually prevent injuries because it will slice more smoothly.

Delicata Squash Rings with Cashews and Sweet Mustard
Serves 4 as a side

2 medium delicata squash
1 tablespoon coconut oil (or another oil for high-heat cooking)
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Sea salt and freshly-ground pepper to taste
1/2 cup cashews
Fresh herbs for garnish (optional)

Preheat the oven to 400 degrees F.

Start by cutting the squash in half and using a spoon to scoop out the seeds.  Then slice the squash into thin rings (about 1/2" thick). Toss with the coconut oil and roast for about 25 - 35 minutes, turning at least once, until squash is tender (but not mushy).

Mix olive oil, mustard, and maple syrup together.  Toss with cashews and roasted squash and season with salt and pepper to taste. Garnish with herbs if desired.

Basil Cashew Mayo

I have this habit of leaving my gym bag pockets unzipped.  It's partly because I'm lazy, but it's also partly because I have never had anything fall out so I never had incentive to zip them up.  Well, that was until two weeks ago when I lost my eyeliner.  And since it was a bit pricey, I am sure you can imagine how excited I was when I found it in my yard a few days ago.  Even though it was a bit weathered and the brand name had been rubbed off, it still worked great.

However, this morning upon closer inspection of the weathered brand name, I discovered that this was not actually my eyeliner.  Lesson learned: zip your gym bag and don't use eyeliner you find in your yard. 

Another important lesson I learned this week is how to make amazingly creamy mayo -- without the eggs or added oils!  So let's get to work!

I've been craving a creamy spread for sandwiches this week so I went searching for healthier mayo options.  This mayo uses silken tofu and cashews for a creamy, oil-free and egg-free spread that will delight your tastebuds and amp up any cold sandwich.  Add basil or your favorite herbs for an extra boost of summer delight.

Recipe submitted to Wellness Weekend

Basil Cashew Mayo
Adapted from Fat Free Vegan
Makes about 1 1/2 cups

1/2 block organic firm silken tofu
1/3 cup raw cashews
1/2 teaspoon spicy brown mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
sea salt to taste
1/4 cup loosely packed basil leaves

Drain water from tofu and place tofu, cashews, mustard, lemon juice, garlic powder, and salt in a high-speed blender or food processor.  Blend at highest speed until light and creamy.  Add the basil and blend again.  Seal tightly and keep refrigerated. Stir before each use.

Mizuna Salad with Roasted Cherries and Balsamic Glaze

Once in awhile a recipe comes along that changes my world.  This happened a few months ago when I discovered the beauty that is pineapple fried quinoa.  As a result of this discovery I think I ate enough pineapples over the winter to feed a small island.  And then there was this tahini broccoli salad with cashews.    After this my fridge has always been stocked with tahini, broccoli, and red onions.  Always.

But then I recently discovered that you can roast cherries.  And when cherries are roasted, their juices condense into the most intensely flavorful, sweet, cherry goodness that you can possibly imagine.  It is utterly indescribable.  If you are not a cherry person, I don't know what to tell you to convince you otherwise. But if you are?  This recipe is mandatory.

This salad was inspired by this week's farmers market bounty.  Fresh cherries and a bunch of mizuna, baby romaine, and baby kale.  Mizuna is a green with peppery flavor, similar to arugula.  Any mix of greens would work fine in this salad, but I especially loved the peppery and sweet contrast of the mizuna and cherries.  If you can't find mizuna, arugula would be an easy substitution. 

Once you roast the cherries, the rest of this salad is kept simple.  I added some raw cashews and a light drizzle of olive oil and balsamic glaze.  Balsamic glaze is also called balsamic reduction, which is balsamic vinegar that has been cooked down to form a thick, tangy-sweet syrup.  I used a storebought version, but there are plenty of tutorials out there if you want to make your own.

Mizuna Salad with Roasted Cherries and Balsamic Glaze
Serves 4 as a side

6 cups salad greens (I used 3 cups mizuna, 2 cups baby romaine, and 1 cup baby kale)
2 cups cherries, stemmed, pitted, and sliced in half
1/2 cup cashews (raw or roasted)
olive oil for drizzling
balsamic glaze for drizzling
coarse black pepper

Preheat oven to 375 degrees.  Cover baking sheet with parchment paper (to keep cherries from sticking) and add cherry halves.  Roast for 15 - 20 minutes, turning once, until cherries are mostly dried and intensely sweet.

Divide salad greens among plates.  Top with roasted cherries and cashews. Drizzle with olive oil and balsamic glaze.  Top with fresh pepper.

Dreamsicle Smoothie

If you think it's hard to be a food blogger, I promise you that it's harder to live with one.  We food bloggers are a rare breed of creativity and crazy in the kitchen, but those that love us and have to put up with us on a daily basis are really the ones that deserve the credit.  This post is dedicated to all the significant others of food bloggers who have ever had to hear these words... probably repeatedly.

Don't eat that!  That's not for you, that's for the blog.

Don't touch that!  I haven't taken a picture yet!

No, I can't right now.  I have ten minutes of light left and I need to get these pictures taken.

Get out of the kitchen, I'm blogging.  Take the cats.

Can you edit this for me?  No, you can't wait until you finish that level on your video game.

Not yet.  I have to tweet, facebook, post this on foodgawker, tastespotting, finding vegan, healthy aperature, and.... I'll be there in a minute honey.

Thank you dear partner for all your patience and support.  I think it might be time to celebrate you.  How about a dreamsicle smoothie?

This smoothie is what you whip up when you really need to impress someone.  Maybe you're a food blogger that wants to treat your special someone to something special.  Or maybe you've had a hard day and all that you want right now is to crawl under the covers.  I won't judge.  But might I suggest taking a straw with you?

Dreamsicle Smoothie
Makes one 12-ounce smoothie

1 banana, peeled and frozen
3 clementines, peeled
3/4 cup almond milk
2 tablespoons raw cashews
5 - 7 drops liquid vanilla stevia drops, or to taste

Blend banana, clementines, almond milk, cashews, and stevia until smooth.  Serve immediately.

Raw Carrot Cake Cupcakes

Without fail, there is always one weeknight when I don't feel like cooking.  Even though I have a stash of quick dinners handy, I will find myself staring into the fridge and thinking that nothing sounds good.  My back-up plan in this unfortunate situation is to walk down to my local co-op and grab two slices of their vegan pesto pizza.  Not only is it the best pizza I've ever tasted, but it's covered with veggies -- totally my style.

Every time this happens, the same pizza guy is standing behind the counter, ready to serve me my usual order of two slices of vegan pesto.  The awkward thing about this situation is that the pizza guy kinda looks like JT.  No, really.  If you have ever wanted to to experience a hippier version of Justin Timberlake serving you pizza, your dream can come true right here in Seattle.  The truly awkward part though isn't that he looks like JT. The awkward part is how he flashes the peace sign at you as you take your slices of pizza and I can't but help imagine JT with pizza singing "Cry me A River."

Just as I'm leaving on my way out of the co-op, usually embarrassed and laughing at myself, I am invariably tempted by the most amazing vegan carrot cupcakes made fresh in their bakery.  If I have been craving something sweet, I already know upon seeing those cupcakes that I am done for.  And even if I haven't been thinking about dessert, who can resist moist, sweet carrot cake with a dense and creamy frosting? 

I decided this week that it was time to recreate those amazing cupcakes at home.  The result?  A moist, sweet carrot cake with dense and creamy frosting... but this version relies on raw ingredients like fresh carrots, coconut, dates, and nuts for a delightful treat that you can feel good about eating.  

On to the cupcakes!  Start by processing your ingredients into "dough." 

Fill up your tin!

Make your frosting by using soaked cashews, dates, lemon juice, vanilla stevia, and a touch of sea salt.

Then enjoy!

Raw Carrot Cake Cupcakes

Adapted from Choosing Raw

Yields: 6 cupcakes

Cupcakes:
1 cup raw walnuts, almonds, or macadamia nuts
1 cup dates, pitted
2 cup grated raw carrots
1/2 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
1/2 cup raisins


Process the nuts and dates in a food processor (with the S blade) until it is well-incorporated.  Wrap the carrots in a paper towel and squeeze out any excess liquid (you can also substitute carrot pulp from a juicer and skip this step).  Add the carrots, coconut flakes, cinnamon, and ginger to the food processor.  Process until the mix is a smooth "dough."  Add the raisins and pulse to combine.  Stuff the carrot cake dough into muffin tins and refrigerate for about an hour. 

Frosting:
1/2 cup cashews, soaked 1+ hours

2 pitted medjool dates
1 teaspoon lemon juice

1 cup unsweetened coconut flakes

10 drops liquid vanilla stevia, or to taste (I used NuNaturals brand)
Dash sea salt

Water (start with 2 tablespoons and work your way up as needed.  The soaking time of the cashews will determine how much water you actually need)


Drain the cashews and place in a food processor with the dates, lemon juice, coconut flakes, stevia, and sea salt. Add 2 tablespoons of water and begin to process.  The soaking time of the cashews will determine how much water you need.  Add more water as necessary to achieve the desired consistency.  


Remove carrot cakes from fridge and frost!

Kale Caesar Salad

I think my apartment is haunted. Some of my things have been showing up in really weird places lately and last night my bathroom light turned on by itself.  I'm not kidding.  I know that you will try and talk me into thinking that I just left the light on accidentally or that maybe my cat somehow learned to flip the switch.  No way Jose.  I'm not convinced.

In my ghost-paranoid sleep I got exactly 2.3 hours of sleep.  It was a bit of a rough night.  In order to keep myself from completely freaking out I decided to stay up the rest of the night and hide out in my kitchen.  Naturally, this led to me trying to figure out what to do with a loaf of day-old bread from the local bakery that was too amazing to toss out. What else can you do with day-old bread at 4 am than make warm, toasty croutons fresh from the oven?  These disappeared a little too quickly for my comfort, but luckily that was my fault and nothing paranormal.

So, my apartment is haunted.  And I learned to make croutons.  What is new in your world?

I've been on a big raw kick lately.  Lots of raw vegetables, raw salads, and raw salad dressings.  I was  excited this week at the prospect of making a raw kale caesar salad.  But then I decided that nothing could make a kale caesar salad better than fresh croutons.  Of course these croutons entirely defeated the purpose of making the salad dressing raw, but who am I to say what's what.  So, have your raw kale salad and eat your croutons too. 

Raw Caesar Dressing
Yield: 1 cup of dressing
Adapted from Choosing Raw

3/4 cup raw cashews, soaked several hours or overnight
1/4 cup nutritional yeast
juice from 2 lemons
1 pitted Medjool date
2 large stalks celery

2 - 3 raw garlic cloves
1 teaspoon kelp granules (optional)
1 Tablespoon apple cider vinegar
1/3 cup water
1/4 teaspoon sea salt

Soak the raw cashews in plain water for several hours or overnight.  Drain water.  Add cashews to a food process or blender.  Add the additional ingredients and process/blend until smooth.  Add more water if necessary depending on desired consistency. 

Croutons

Inspired by Good Life Eats

2 cups bread cubes from day-old bread

2 teaspoons olive oil 

1/4 teaspoon dried or fresh thyme

1/4 teaspoon garlic powder

Preheat oven to 375 degrees.  Spread bread cubes in a single layer on a baking sheet.  Brush with olive oil.  Sprinkle with thyme and garlic powder.  Toast bread for 5 minutes.  Flip croutons and toast for an additional 3 minutes.  

Note: your bread may require more or less cooking time depending on how old it is.  

Kale Caesar Salad

Serves 4

1 bunch of green curly kale, stems removed, torn into pieces

Raw Caesar dressing 

Croutons

Coarse black pepper to taste

Add 1/4 cup of dressing onto kale.  Massage dressing onto kale with your hands.  (This will help to soften the kale and keep it from being tough.) Add more dressing if desired.  (Note: there will be extra dressing left over.  Reserve this for additional salads.)  Top with croutons and serve. 

Tahini Broccoli Salad with Cashews

Do you have a special video gamer in your life?  I do.  And because of this relationship, I am always the first one to know about new video games, new video game accessories, and what's happening with Angry Birds. This kind of information isn't my cup of tea.  I couldn't tell you the difference between a PlayStation or an Xbox to save my life.  (And please, whatever you do, don't explain it to me... again.)

I recently learned that they are now making iPhone games with zombies chasing you to encourage people to run.  The funny thing is that they are hoping it will specifically encourage video gamers to be more active. Wouldn't it be easier just to go for a jog... without the app?  Don't get me wrong, I'm all for helping anyone to be more active and have a healthier lifestyle.  I just have to shake my head at the fact that zombies are the new fitness motivation.  I mean, if we have to make an app, wouldn't it be scarier for you to have to outrun Richard Simmons?  That guy is fast.

To be completely honest, I'm a little scared of what they will think of next.  I have a feeling it will be a game where you have to eat your broccoli before the zombies eat you.  But, don't worry.  I've got you covered.  Just make this salad, offer them a bite, and the undead will realize that between you and the broccoli, they'd rather take the broccoli.  (I hope.)

The secret to this salad is lightly steaming the broccoli so that it is sweet and tender, but still has some crunch. I'm also head-over-heels for this garlic tahini dressing. This salad comes together in under five minutes and is the perfect side dish for any dinner.  The leftovers are also great for a cold salad for lunch.  

Tahini Broccoli Salad with Cashews 

Adapted from Anja's Food For Thought

Serves 2 - 4

1 pound broccoli, cut into bite-sized florets

1/4 cup tahini

2 tablespoons olive oil

1/4 teaspoon salt

1 garlic clove, minced

1/4 cup cashews (raw or roasted)

a few thin slices of raw red onion (optional)

1 tablespoon sesame seeds

A sprinkle of red chili pepper flakes (optional)

Steam the broccoli florets for 1 - 2 minutes, until tender-crisp.  

Mix the tahini, olive oil, salt, and garlic together.  Mix with the broccoli.  Toss in the cashews and onions (if desired) and top with sesame seeds and chili pepper flakes (if using). 

Thai Quinoa Salad

You know those nights when you wake up at 2 am and are unable to fall back to sleep?  Maybe because you are obsessing over your to-do list for the next day.  Or maybe because you started thinking about spring and that led to thoughts of everything that you can't wait to do when the weather starts getting nice again.  Or, perhaps, you are unable to fall back to sleep because you cannot get Bennie and the Jetts to stop playing on repeat in your brain.  Has Elton John ever prevented you from sleeping?  It must just be me.

I discovered last night that it is hard to cure the Bennie-and-the-Jetts-Elton-John-2 am brain.  I tried getting up and reading.  I tried drinking a warm glass of almond milk.  Then I tried making this.  Apparently there might be a 2 am cure.  And it involves quinoa.

This salad is perfect for a light lunch or healthy 2 am snack.  Feel free to double the batch to have plenty of leftovers for easy weeknight dinners... or Elton John cures.


Thai Quinoa Salad
Adapted from Birgitte Antonsen
Serves 4 - 6

Dressing:
2 tablespoons Bragg's Liquid Aminos (or soy sauce)
2 garlic cloves
1 tablespoon fresh ginger, chopped
2 tablespoons fresh lime juice
2 tablespoons tahini
2 tablespoons olive oil
1/3 cup coconut water
1 tablespoon apple cider vinegar
2 dried dates, chopped

Salad:
1 cup red quinoa, uncooked
2 cups water
1 carrot, grated
1 cup (unsweetened) coconut flakes
1 cup kale, stems removed, shredded
1/3 cup cashews, chopped
1/4 cup cilantro, chopped

For dressing, combine all ingredients in a blender and blend until creamy.  Set aside and prepare the salad ingredients.

Add quinoa and water to a medium pot.  Bring to a boil and then lower to a simmer and let cook until quinoa is tender, about 20 minutes.  Let the quinoa cool for a few minutes.

Mix quinoa with carrots, coconut flakes, kale, cashews, and cilantro.  Mix in dressing.  Can be served warm or cold.