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.

Mushroom, Barley, and Black Eyed Pea Soup

It takes a lot of time and love to prepare meals for others.  Are there any primary meal makers out there? This is a shout out to you.  So much of our heart and soul goes into making and preparing food that our loved ones eat.  So much of our lives go into everything that we make.

So, loved ones, a little request... please, say thank you.  Thanks.  Relish each meal as the gift that it is.  And respect it.  Even if it has mushrooms.

See, mushrooms are a dividing issue in our house.  I'm going to assume that they might be in yours as well.  But, this soup is a game changer.  This soup just might be the thing to win the mushroom battle and finally get that well-deserved... thank you.

Dinner is served.  You are welcome.

This soup is my new go-to soup.  It's hearty, full of flavor, and makes me feel all warm and fuzzy inside.  Isn't that what everyone wants from their soup?  The mushrooms seem to hide amongst the barley and black-eyed peas and even self-proclaimed mushroom haters will enjoy this one.  I love eating it with whole-grain toast, but I have been known to chow it down with a bag of pita chips.  Whatever suits your style.

Mushroom, Barley, and Black Eyed Pea Soup
Serves 6

1 tablespoon olive oil

2 leeks, diced

2 cloves garlic, minced

8 oz crimini mushrooms, diced
3 carrots, diced
6 cups vegetable broth
1 bay leaf
1 tablespoon soy sauce
1 cup dried barley
3/4 cup dried black-eyed peas
Freshly-ground sea salt and black pepper to taste

Add oil to a pot over medium heat.  Add the leeks and sauté for about 2 minutes.  Add the garlic and sauté an additional minute.  Add the mushrooms and carrots and sauté an additional minute.  Add the vegetable broth, bay leaf, soy sauce, dried barley, and black-eyed peas.

Bring the soup to a boil, then lower to a simmer and cook for 25 - 30 minutes, until the barley and black-eyed peas are tender.  Remove the bay leaf and serve hot.

Parsnip, Leek, and Sweet Potato Soup

You know that you had a good weekend when you look around your home on Sunday night and see laundry still piled up, dirty dishes waiting in the sink, and a crowded inbox of unread emails.  This is a good sign.  It means that you had better things to do and bigger things to worry about than taking care of chores.  

In my case, I spent the weekend entranced with the first season of Lost.  As you can tell, I definitely had bigger things to worry about than laundry.  I mean, what the heck is happening on this crazy island?  And how did I not know that this show existed until two days ago?!  

Sure I might have had better things to do than laundry, but I still managed to make to the farmers market and survive my second hot yoga class (more on that subject another time).  I fell in love with some beautiful parsnips and leeks at the market and promptly came home and pureed up this soup for Sunday brunch.  My secret to pureed soups is that I always add some beans in for extra protein.  This soup was perfect served alongside a hearty salad with some green onions, sea salt, and crushed peppercorns for a garnish.  I even discovered that a few extra green onions in a small vase make the perfect colorful table accent.

How was your weekend?

Parsnip, Leek, and Sweet Potato Soup

Serves 2 - 4

1 Tbs olive oil

2 leeks, ends removed and chopped

2 garlic cloves, minced

1.5 cups Great Northern beans (or any white beans)

2 medium-large parsnips, chopped

1 medium sweet potato, chopped

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried sage

1 bay leaf

salt and pepper to taste

green onions for garnish

Add oil to a large pot over medium heat.  Sauté leeks for three minutes.  Add garlic and sauté for an additional minute.  Add the beans, parsnips, sweet potato, broth, thyme, sage, and bay leaf.  Bring to a boil and then simmer, covered, about 30 minutes until vegetables are soft.  

Remove the bay leaf. Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).  Serve hot, with salt and pepper to taste, and green onions for garnish.  

Braised Leeks

All I can think about right now is spring.  And sunny weather.  It seems to have (finally!) hit Seattle and it is amazing. Earlier this week I got outside for my first bike ride of the year.  It was exactly what I needed.

Of course, that beautiful bike ride was followed by some crushing news.  I came home to find my cat sitting on my parsley.  The parsley I so carefully grew from seeds.  The parsley I've been tending to every day for the past month and a half.  The parsley that was only one day away from being transplanted into the garden.  The parsley that I had so many culinary plans for.  Yep, that parsley.

Okay, I'll admit.  I cried a little.

This is my cuddly little monster, Bilbo.  Don't be fooled by his cuteness.  He has a plan for world domination and your herbs are next.

There's something about spring that just makes me want to eat green things.  There's been a lot of asparagus, broccoli, and greens around here lately.  Lots of big salads.  And lots of leeks.  I usually saute my leeks in a little oil and add them to other vegetable dishes with some salt and pepper, but when I stumbled upon this recipe in Vegetarian Times I knew I had to have it right away.  And it was worth it.

The key to cooking this is to cook the leeks long enough so that they are tender, but not so long that they are mushy. If you're worried about fat or calories, you could leave out the second tablespoon of olive oil to drizzle over the top, but I would encourage you to splurge.  That extra bit of oil adds a great flavor to the finished dish.  Ah, spring. 

Braised Leeks
From Vegetarian Times, April/May 2011
Serves 4

4 medium leeks
2 Tablespoons olive oil, divided
1 cup low-sodium vegetable broth
2 teaspoons agave or brown rice syrup
1 cup water 
2 teaspoons rice vinegar
Salt and pepper

Cut green tops from leeks and trim ends without removing bottoms (to hold it together).  Halve each leek and rinse each layer thoroughly to remove any dirt.

Heat 1 tablespoon of oil in skillet over medium-high heat.  Add leeks cut-side down and cook 3 minutes, or until browned.  Turn leeks and brown 3 minutes more.

Add broth, agave or brown rice syrup, and water. Add salt and pepper if desired.  Partially cover, and simmer over medium-low heat for 20 - 25 minutes, or until leeks are tender.

Whisk together vinegar and remaining 1 tablespoon of oil in bowl.  Transfer leeks and cooking liquid to casserole disk.  Drizzle with vinegar mixture.  Serve warm or at room temperature.

Note: There will be broth left over after cooking.  Plan ahead and save it for another recipe!

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.