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.

A Plant-Based Easter Menu

Maybe you are vegetarian or vegan and need some inspiration for your menu.

Maybe you need some delicious options for a vegetarian or plant-based family member.

Or, perhaps you are struggling with what to serve for for someone with food allergies?

Whatever your situation is, I've got you covered. All of my recipes are free of meat, dairy, eggs, and there are plenty of gluten-free, grain-free, and soy-free options!

And, if brunch is your style, be sure to scroll to the bottom for some delicious brunch ideas!

Let's start things out with some color! How about some Creamy Carrot Soup with Fresh Basil? This sweet and mellow soup is a wonderful way to use the new carrots of spring. Not only does it come together quickly, but it reheats easily so if you're making a batch for dinner, why not make some extra and save your leftovers for lunch?

It wouldn't be spring without a fresh green salad! I like a simple mix of organic baby greens, green onions, radishes, and this simple Green Goddess Dressing. This dressing is one of my favorites because it uses avocado for its creamy base instead of heavy mayo.  I love the fresh herb taste and its bright green color!

I like the idea of keeping this menu light and simple so let's skip the complicated rolls and whip up some cornbread instead. This cornbread is absolutely delicious, but what I love even more than the taste is that I've made it over a dozen times and it's always turned out perfectly. I love having a recipe that I can count on!

And onto the main course! This Spicy Tofu and Spelt Berries is beautiful and hearty-- no carving required! Since this can be served as a cold dish it also travels well and is perfect for taking to a family dinner. The only challenge will be sharing with others!

And now for my brunch enthusiasts! I usually like to create a mix of sweet and savory options for a brunch so I love starting things off with these Zucchini and Ginger Spelt Muffins. They are sweet, but nicely balanced with the zucchini, ginger, and spelt flour. 

And continuing on the sweet theme, how about some breakfast quinoa? I love the idea of setting up a "toppings bar" for guests and letting them add their own milk, dried or fresh fruit, nuts, cinnamon, and nutmeg. What toppings would you choose?

I tend to be more of a savory breakfast person myself so I always make sure there is a hearty option in the mix. Enter this Yam and White Bean Hash. This hash starts with a base of crispy yams and potatoes, sautéed greens, white beans, and lots of flavor from onions, garlic, and a variety of spices.  It's loaded with fiber and packs a whopping 26 grams of protein per serving! Now there's a way to start your day!

Let's not forget the beverages! Skip the mimosas and opt for this Blood Orange Spritzer. This sweet, fizzy spritzer tastes spectacular and helps to ease stress, PMS symptoms, bloating, constipation, headaches, insomnia, and fatigue. That's one powerful drink!

What are your favorite vegetarian, vegan, and plant-based dishes for Easter?

A Plant-Based Valentine's Day Menu

I've never been one to celebrate Valentine's Day. Early Valentine's Days in my relationship consisted of me avoiding everything red, begging my partner not to buy me flowers, and rolling my eyes at everyone making special dinner plans. 

Then something weird happened. Last Valentine’s Day I found myself buying a Valentine’s Day card, going out to dinner, and bawling my eyes uncontrollably while watching The Vow. Apparently I’ve been reformed. 

I’m still not going to be cutting out paper hearts or buying flowers, but I think it’s fair that we talk about food. 

For starters, let’s talk appetizers.  Should we serve something hot like these jalapeno pickled carrots? Or something mildly spicy like these roasted radishes?

For drinks, let's skip the traditional red wine and find some creative options. How about a Love Your Liver Juice loaded with enzymes and antioxidants? Or perhaps this divine Blood Orange Spritzer with seasonal citrus?

Getting hungry?  Would you prefer a hearty Kale Caesar Salad with these homemade crusty croutons? Or a sweet salad with mizuna, roasted cherries, cashews, and a balsamic glaze? (Note: since mizuna and cherries are terribly out of season, at least where I live, I would recommend substituting arugula and dried cherries instead.)

For our entrée, how about these beautiful raw beet raviolis? Or perhaps, some creamy broccoli and fennel soup instead?

Let’s not forget the most important part: dessert!

Do you like chocolate? I have just the thing! Try this creamy Chocolate Superfood Pudding that will energize your body and your tastebuds! 

Craving something cold? Then indulge yourself with these frozen Chocolate Covered Banana Bites with Sea Salt! (Bet you can’t eat just one!)

What's on your Valentine's Day menu?

The best cookbooks for gifting

A lot of people in my life have been asking for cookbook suggestions lately.  Do you have a cookbook you'd recommend for people trying to eat less dairy?  What do I buy for someone who's gluten-free? Is there a vegan cookbook that has great recipes for families? What's the best cookbook for someone trying to eat healthier?  Here are my top eight favorite cookbooks that I would recommend to anyone looking give the gift of good food or grow their own collection!

1. Superfood Kitchen: Cooking with Nature's Most Amazing Foods by Julie Morris

Julie Morris' cookbook features over 100 recipes with different superfoods including chia seeds, goji berries, cacao, algae, flaxseeds, quinoa, and sea vegetables. This cookbook is a really fun one for someone looking to increase the healthfulness of everyday recipes and add new foods to their diet. (plant-based/vegan and gluten-free)

2. Clean Food, Revised Edition: A Seasonal Guide to Eating Close to the Source by Terry Walters
Clean Food was one of the first cookbooks I bought and I've used it almost every week in my kitchen since. Terry Walters' recipes are beautiful, simple, and delicious. I rarely have to adapt Terry's recipes because they all involve ingredients I actually use and feel good about. If you are looking for an all-around fabulous cookbook, this one is a wonderful and would be perfect for any home chef. (plant-based/vegan and gluten-free)

3. Peas and Thank You: Simple Meatless Meals the Whole Family Will Love by Sarah Matheny

I've been a a big fan of Sarah's blog for awhile because I love her writing style and her stories about her family always make me laugh.  This cookbook would be fabulous for busy moms or anyone looking to incorporate more plant-based dishes into their family's meals without anyone noticing or complaining! (plant-based/vegan)

4. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

Wild Fermentation is what got me hooked on fermenting foods and helped me to start making my own kimchi. Katz walks you through the history of fermentation and helps you understand the basics to creating a variety of fermented foods. Recipes include vegetable and bean ferments as well as breads, grains, wines, beers, dairy, and vinegars, making this a great gift for anyone looking to begin fermenting foods and improve their health.

5. Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry Walters

Clean Start is Terry Walters' second cookbook and I love it as much as her first. Just like Clean Food, Clean Start is organized by season making it easy and delicious to use seasonal produce. Since I rarely make dessert and don't have much creativity when it comes to sweets, her healthy dessert recipes are a lifesaver! (plant-based/vegan and gluten-free)

6. Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson
Heidi is the voice behind 101 Cookbooks and is an inspiration when it comes to creative, healthy recipes. This book would be the perfect gift for someone looking to incorporate more vegetarian meals into their diet while experimenting with new flavors and cooking techniques. (vegetarian)

7. Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution by Kris CarrJust like everything else that Kris Carr does, this cookbook is absolutely beautiful. She starts the book by covering all the basics of moving towards a plant-based lifestyle along with helpful tips for those who might be new to cooking and/or preparing meatless dishes. It's filled with fun, beautiful recipes that reflect her personality and, of course, it's loaded with kale. (plant-based/vegan with gluten-free options)

8. Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet by Christy Morgan
Christy is a vegan macrobiotic chef and I love her emphasis on creating bliss in the kitchen. This book walks you through the basics of how to create the ideal kitchen space and pantry and has over 175 recipes using seasonal, plant-based ingredients. I also love Christy's health tips (like the benefits of eating less onions) and her approach to moderation when making any dietary change. (plant-based/vegan with gluten-free options)

What are your favorite cookbooks?

Spiced Orange Cranberry Sauce

I understand that Thanksgiving is over. I know that it's time to move on from lentil loaves, mashed potatoes, and roasted yams. My brain is on board with this. But, my tastebuds? That's a different story.

I made this spiced orange cranberry sauce this year for Thanksgiving and have been indulging myself every day since. I've had this sauce over lentils, spread this on toast, and eaten it after dinner for dessert. If this keeps up, by New Years you might have to send me to cranberry rehab.

In my defense, it's important for you to know that this isn't any ordinary cranberry sauce. This one isn't overly sweet or loaded with refined white sugars like the typical canned cranberry sauce of my youth. Instead, it is sweetened with a few dates and spiced up with ginger, fresh oranges, and zest.

This recipe comes together quickly with minimal ingredients. I highly recommend using an organic orange since you will be using the zest in this recipe. If you are not able to purchase an organic orange, I would skip the zest to eliminate unnecessary pesticides.

Spiced Orange Cranberry Sauce
Serves 4 - 6

Ingredients:
1 organic orange
1/2 cup water
12 ounces fresh cranberries

5 Medjool dates, pitted and diced

2 teaspoons fresh minced ginger

Directions:
Zest half the orange. Next, segment it by cutting off the top and bottom of the fruit then cutting away the peel and pith of the fruit.  Slice in-between the segments to remove any of the white skin in the middle of the fruit.

Add water to a medium saucepan and bring water to a boil. Add cranberries, dates, ginger, and segmented oranges. Reduce heat and simmer 10 minutes, until sauce is reduced and thick. Stir in the orange zest and refrigerate until serving. Serve cold.

Recipe shared at Wellness Weekend