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.

Quinoa Lettuce Wraps with Easy Peanut Sauce

Need some motivation to help you eat your veggies? 

Or perhaps you're a bit bored in the quinoa department and are looking for a little recipe inspiration? 

I've got you covered. Today's recipe is fresh quinoa lettuce wraps and an easy peanut sauce that comes together in a snap! You're gonna love these!

For the recipe, be sure to head on over to my guest post at Cooking Quinoa. I love Wendy's blog because she is so creative when it comes to making new recipes with quinoa and creating dishes that the whole family will enjoy. (And who knew there were so many amazing ways to use a single ingredient?!)

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

Roasted Fennel and Cauliflower Soup

Let me start this by saying that I'm not a big "kid person." I heavily admire people who are parents (seriously, you have the hardest job on this planet!), but I've never wanted to be one myself.  I also work with children and families in my job so I get a pretty good dose of being around kids in my daily life.

And this is precisely why when a friend told me several months ago that I "would make a wonderful mother," I practically laughed in her face. That's nice and thank you, but nope, it's not for me. 

She proceeded to tell me that she was convinced someday I would adopt a child from an orphanage. I continued to argue that ain't ever gonna happen.

This is exactly why this week I had a mental breakdown when I read this blog post by Lindsay at Pinch of Yum.  Lindsay and her husband moved to the Philippines for a year to teach at an orphanage. When I saw the pictures of these kids and read her post yesterday, I literally felt an urge from deep inside of my chest to move there and adopt these children. All I could think was, "oh $*%t, it's happening..."

And so, in order to prevent myself from moving to the Philippines and/or adopting children tonight, I made soup. This may not make a lot of sense, but it seemed like a better choice than hiding in a corner of my kitchen and stuffing my face with cookies from sheer panic.

If you see a cookie recipe posted here tomorrow, please send help.

As we ease into spring, I love making pureed soups that feel light enough to eat in warmer weather, but still hearty enough to serve at a meal. And since roasting fennel is my new obsession, a roasted fennel soup just seemed to make sense. This soup is light with a mellow flavor from the fennel and cauliflower and I love how the dill and lemon make the flavors pop.

One of my trademarks with soup is to puree beans in for a source of plant-based protein and to add some general heartiness to the soup. I used garbanzo beans in this batch, but any white bean would also work. Since the fennel and cauliflower were going to be pureed, I dry roasted them without any oil (I have a well-seasoned baking sheet and they didn't stick), but you can roast them in oil if needed.

Roasted Fennel and Cauliflower Soup

Vegan, vegetarian, sugar-free, gluten-free, soy-free, and grain-free
Serves 4 as a side

Ingredients:

1 large fennel bulb, chopped (about 2 cups)

1 large head cauliflower, chopped (about 4 cups)

1 tablespoon olive oil
1 medium yellow onion, chopped

2 garlic cloves, minced
6 cups vegetable stock

2 cups cooked garbanzo beans or chickpeas
Freshly-ground sea salt and black pepper
2 tablespoons fresh dill, divided

2 organic lemons, zested, then cut into wedges
Olive oil for drizzling

Instructions:

Preheat oven to 350 degrees F.

Lay fennel and cauliflower flat on sheet pan and roast for 30 minutes, turning occasionally, until tender. Remove from oven and set aside. 

Add olive oil to a large pot over medium heat.  Add the onions and saute for five minutes, until translucent. Add the garlic and saute for 1 - 2 minutes, until fragrant. Add the roasted fennel and cauliflower, vegetable broth, and garbanzo beans. Bring to a boil, then simmer for 10 - 15 minutes. 

Add one tablespoon fresh dill and blend the soup by using an immersion blender or transferring 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 blending small batches while holding the lid down with a pot holder or towel in hand.)  

Before serving, add sea salt and black pepper to taste. Garnish bowls with remaining fresh dill, lemon zest, a drizzle of olive oil, and serve with lemon wedges. 

Recipe shared at Weekend Wellness

Fried Beets

I've been in the midst of an awkward living situation for the past few months and have had the utter joy of living with my partner's older brother while him and his wife are in the process of moving overseas. As someone who has had very few roommates in her life, I am overjoyed that at the end of the month we will have the place to ourselves and life will be back to normal. 

I think the best part of the last three months was when I got a lecture from my partner's brother about "not leaving dirty dishes in the bathroom." This lecture turned out to be a misunderstanding spurred by the fact that I had left a bowl of my homemade citrus and coconut body scrub on the bathroom counter. Apparently when the coconut oil hardens (as coconut oil does when it is cold), this mixture ends up looking like "moldy cereal with almond milk."

I'm totally guilty of being an almond milk drinker, but dude, I didn't leave moldy cereal in the bathroom. It's body scrub, I swear. I think by the end of this experience we are all excited at the possibility of having our own personal space again. 

I do have to say one thing I am grateful to him for and that is this recipe. I thought I had enjoyed beets every possible way that one could enjoy beets: roasted, boiled, steamed, and raw. But fried? Ooh, this is dangerous business. 

The important thing about this recipe is to keep a close eye on the beets as they cook. Since beets contain a lot of natural sugars, they can quickly burn if they cook too long. The cooking time depends on the type of pan you are using and the heat of your stove so my best advice is to turn them frequently and pull them when they are just fried and crisp. If the edges start to turn black, they are definitely done and should be removed immediately. If you don't have a fresh lemon and parsley, these are delicious enough with some simple black pepper and salt on top. 

Fried Beets
Serves 6 as a side

2 pounds beets, tops removed
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh parley, chopped
Freshly-ground black pepper and sea salt to taste

Wash and peel beets. Slice into matchsticks.

Add olive oil to a large pan over medium-low heat. Add the beets and saute for 20 - 30 minutes, turning frequently, until beets are fried and crispy. Remove from heat and toss with lemon juice and fresh parsley. Add salt and pepper to taste and serve hot.

Recipe shared at Weekend Wellness

Spicy Carrots

Every year for the past five years I have promised myself that I would make a raw cashew cheesecake for my birthday.  And every year I have failed.  Apparently this year is no different. 

Somehow I really thought things would be different this time around.  But, apparently if given the choice between dessert and vegetables, I am the one person in a million that will choose vegetables every single time.  So today you get spicy carrots.  The cheesecake will just have to wait.

Earlier this year I went to San Diego and tried hot carrots for the first time at Ranchos Cocina. Holy moly. My taste buds are forever changed. If you have not yet experienced this spicy favorite, there's no time like the present. My version is no where near as spicy as the original so if you like super spicy carrots, add a second jalapeño and be sure to keep all the seeds in.


(Note: this is my first of three recipes featuring produce from Oxbow farm.  If you didn't catch my CSA post, be sure to check it out.)

Spicy Carrots
Adapted from About.com
Serves 4 - 6

1 tablespoon olive oil
1 bunch carrots, diagonally sliced (about 3 cups)
2 garlic cloves, chopped
1/3 cup vinegar
2 bay leaves
5 whole peppercorns
1 jalapeño, sliced (seeds removed if less heat desired)
1/2 cup water
Sea salt to taste


Add olive oil to a pan over medium heat.  Saute the carrots and garlic for 2-3 minutes, until garlic is fragrant. Add the vinegar, bay leaves, peppercorns, and jalapeño and simmer for 5 minutes.  Add the water and continue to simmer for an additional 10 minutes.

Remove from heat and remove the bayleaves.  Carrots can be served warm or transferred to a container and stored overnight in the fridge with any leftover liquid.

Sauteed Dandelion Greens

One of the things that I love most about this time of year is the bounty of fresh greens.  Everywhere you look at the farmers market, booths are exploding with baby kale, collards, perky lettuce, spinach, and dandelion greens.  Dandelion greens are a bitter green that, you guessed it, come from the dandelion plant.  (Yes, that same "weed" that grows in your yard makes a wonderful side dish for dinner!)  You can find them in spring and early summer and most health food stores even carry them.

You could also pick your own dandelion greens, but if you do this make sure you are picking them from somewhere that has not been exposed to chemicals or pollution.  It is best to avoid areas near traffic (like freeways and roads) or near train tracks.  There are many great books available about foraging for wild plants and weeds so I highly recommend doing your research before getting too adventurous.

Dandelion greens can be very bitter, but the more they are cooked, the more palatable they become.  If you are new to bitter greens, you might want to consider boiling them for a couple of minutes and then following the recipe below as boiling will help to reduce their bitterness.  Using a good quality fat like olive oil will also help to cut down on the bitter flavor.  These make a wonderful side dish with some simple rice and beans.


Sauteed Dandelion Greens
Inspired by Nourished Kitchen
Serves 4

1 pound young dandelion greens
1 teaspoon mustard seeds
1 teaspoon olive oil + more for drizzling
2 Tablespoons Bragg Liquid Aminos
2 Tablespoons maple syrup
Salt and pepper to taste

Thoroughly wash and chop the dandelion greens into 2-inch pieces.  Remove any tough or long stems.

Place a pan over medium heat and toss in mustard seeds, toasting gently until they release their fragrance - about two minutes.  Transfer mustard seeds to a bowl to cool while you prepare the remaining ingredients.

Add a teaspoon of olive oil to the pan.  Add the greens and saute for about 1 minute.  Remove from heat and continue stirring until the greens are thoroughly wilted.

Mix Bragg Liquid Aminos and maple syrup together.  Toss with greens.  Sprinkle mustard seeds, salt, and pepper over greens as desired.  Drizzle with additional olive oil (if desired) just before serving.

Recipes for Spring

Happy May!  Here we are at the beginning of another month. Can you believe how quickly time flies?  Today I wanted to do something different and share a poem with you.  This is my favorite poem because it reminds me of how important it is to live in the here and now.  I've shared it here in the past, but I think it's worth sharing again.



IF I HAD MY LIFE TO LIVE OVER

I'd dare to make more mistakes next time.
I'd relax, I would limber up.
I would be sillier than I have been this trip.
I would take fewer things seriously.
I would take more chances.

I would climb more mountains and swim more rivers.
I would eat more ice cream and less beans.
I would perhaps have more actual troubles,
but I'd have fewer imaginary ones.  

You see, I'm one of those people who live
sensibly and sanely hour after hour,
day after day. 

Oh, I've had my moments.
And if I had it to do over again,
I'd have more of them.
In fact, I'd try to have nothing else.
Just moments, one after another
instead of living so many years ahead of each day. 

I've been one of those people who never goes anywhere
without a thermometer, a hot water bottle, a raincoat
and a parachute.
If I had to do it again, I would travel lighter than I have.  

If I had my life to live over,
I would start barefoot earlier in the spring
and stay that way later in the fall.
I would go to more dances.
I would ride more merry-go-rounds.
I would pick more daisies.

                                     Nadine Stair,
                                     85 years old

 Every time I reread this poem I think about what I would write at 85 years old.  I have a feeling it would involve eating more chocolate cupcakes, spending more time at the beach, and taking more naps on rainy spring afternoons.

I think my poem might also involve indulging in some of my favorite spring meals (pictured above).

Springtime Fiddleheads
Green Bean and Potato Salad with Miso Dressing
Fresh Marinated Beets
Braised Leeks
Creamy Asparagus and Fennel Soup

What would your poem say?

A little bit of life...

I thought it might be fun to take a break from the kitchen and show you a little bit of life right now.  It's busy.  It's thriving.  It's awesome. 

Before I was a blogger or ever felt compelled to take a photograph of my dinner, I used to create art.  I used to paint, make jewlery, scrapbook, and decorate my house.  Over time I lost touch with these things. Writing and photography has been such an amazing creative outlet for me that other creative projects have fallen by the wayside these past couple of years. 

I think that my brain is so immersed in food and writing projects at the moment that it can't handle much more.  So it's time my hands stepped up.  Over the past month I have become obsessed with making jewelry again.  I used to do a lot of intricate bead work and would make large, flashy, colorful pieces of jewelry.  This is not my style anymore so now everything is simple and delicate. 

A blog friend at Hobby and More recently asked me about donating an item for a fundraiser she is doing for the Visakha Society for Protection and Care of Animals in India.  I was really impressed with this organization and the work they are doing.  It also seemed like the perfect excuse to hit the bead store and spend some time crafting something new.  If you are interested in participating, you can donate items until April 21st (my item is pictured above). The fundraiser will go live on April 22nd and then you will be able to purchase raffle tickets for $10 for items that you are interested in.  For more details, visit her fundraising page.

The sun is finally out here in Seattle.  This means it's garden time!  This year I've decided to keep it simple in the garden.  I've already started some greens and herbs from seeds, but I won't be planting a full garden like I did last year.  Our landlord recently trimmed the giant tree in our backyard so now my garden is getting much more light.  It's been exciting to see beets, kale, and carrots that I planted last summer starting to emerge.  

This week I'm getting more organized!  I've been relying on my iPhone and electronic apps for my to-do lists, but with being busier and trying to balance everything in my life right now, I've really missed my old paper system.  The compromise?  I'm keeping my electronic calendar, but am going back to my to-do post its.   

This week I found something peculiar on my Comcast bill. This is the usage history bar graph showing my internet usage for the last three months.  Since April is shaping up to be roughly the same as March you might be wondering, like I was, what the heck happened in January.  Three words: Hulu Lost marathon.  No, really.  Hulu Lost marathon. 

This is my cat, Frodo, in his favorite chair. Sleeping twelve hours every day is a tough job, but somebody's gotta do it. 

It's lunch time!  You didn't really think I would be able to get away without talking about food in this post, did you?  My food motto at the moment is keep it simple and eat more raw foods.  Lunch for the past two weeks has been a giant raw salad with some garbanzo or black beans and snacks have consisted of raw veggies.  I was at Costco over the weekend picking up some paper products and decided to load up on some bulk greens.  You can't tell from this picture that there's another bag of kale as well as a 5 pound bag of peas hiding in the mass.  I think the cashier was a little horrified that this is all going to be consumed by one person this week. 

What are the highlights of your week so far? 

Sesame Coconut Bok Choy

When life gets really hectic, there are always a few tell-tale signs that I can count on to remind me that I need to slow down and create some more breathing room.  This morning I misplaced my keys, started crying in my panicked search, and then stepped my bare foot right into my cat's wet food bowl.  Losing things, crying randomly, and making messes has been the theme of my week.  I am going to take this as a clear sign that I need to shift some priorities in my life right now.  

I know that I am one of those people who strive to "do it all," but my plate has been feeling exceptionally full lately with working full time, getting my health coaching certification, blogging, and starting my own coaching business. Things really start feeling out of balance when I tack on other responsibilities like caring for my sick cat, trying to be a supportive and patient partner, and taking care of myself by working out every day.  

Sometimes when life starts feeling a little too crazy I have to retreat to my kitchen.  Life in my kitchen always manages to feel a little saner, kinder, and more rewarding.  I mean, can you think of any place else that you can create this lovely concoction of sesame coconut deliciousness?

I could eat bok choy stir fry every day for the rest of my life and feel completely satisfied.  But throw some sesame oil and coconut flakes into the mix?  Wow.  I think this bok choy just got upgraded from delicious to a downright guilty pleasure.

Start with fresh, bright, and crisp baby bok choy.  Spring is the season for Chinese vegetables in the Pacific Northwest so you can find these at the local farmers market if you live in the area.  

This dish comes together quickly and is perfect as an addition to any weeknight meal.  I love paring this with some simple brown rice and baked tofu or tempeh.  Keep it simple, breathe deeply, and when life starts to feel overwhelming, head to the kitchen. 

Sesame Coconut Bok Choy

Serves 2 

1 Tablespoon sesame oil

3 baby bok choy, bottoms trimmed, and chopped

2 Tablespoons Bragg's liquid aminos or soy sauce

1/4 cup coconut flakes (unsweetened)

1 Tablespoon sesame seeds

Salt and pepper to taste

Add sesame oil to a pan over medium-high heat.  Add the bok choy and saute for about 3 minutes. Add the liquid aminos and coconut flakes and sauté for an additional 3 minutes, until bok choy is tender.  Sprinkle with sesame seeds and salt and pepper (if desired).  Serve hot.   

Creamy Broccoli & Kale Soup

Our bodies are really good at telling us when we need to slow down.  It seems to me that our minds that are the problem... always thinking about what's next, planning our to-do list, or scheming about some big project.  

This week my body has been telling me that it's time to slooow down.  I've definitely been pushing myself hard the last six weeks and after waking up with the beginning of a cold, I am finally listening to what my body needs.  My body wants more sleep, more time for relaxing, and a really good dinner.  What does your body want?

Regardless of what you think your body needs right now, I think your body needs this soup.  This soup is light, delicious, and surprisingly satisfying.  After blending it turns into a sweet, mellow soup that tastes like the freshest flavors of early spring in a bowl. (Don't worry. I know it's still winter. A girl can hope though.)

It is best served with sprinkle of salt and pepper over the top and a squeeze of lemon juice.  Maybe even a few herbs or watercress if you're feeling fancy.  I would also highly recommend eating it while curled up on your couch in a fuzzy blanket reading a good book.  At least, that's what my body wants.  

Creamy Broccoli and Kale Soup

Serves 4

Adapted from Whole Living Magazine

1 Tablespoons olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

4 cups vegetable stock

1 bunch broccoli, chopped (6 cups)

1/2 bunch kale, chopped (4 cups)

2 Tablespoons tahini

Coarse sea salt and freshly ground black pepper

1 lemon, cut into wedges

Heat oil in a medium pot over medium heat.  Add the onion and garlic and sauté about 3 minutes.  Add stock and bring to a boil.  Add the broccoli and kale, turn heat to low, and let simmer for five minutes.  Remove from heat and stir in tahini.  Season with salt and pepper, if desired.  

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).  

Squeeze lemon wedge over soup.  Serve hot.  

Creamy Carrot Soup with Fresh Basil

I have always been interested in cooking, but it wasn't until I was in college and living on my own that I learned how to actually cook.  Making soups was one of the first things that I learned and it's still one of my favorites.  Soup is amazingly delicious, healthy, easy to make, and hard to mess up.  Can you think of a more perfect food? 

You can eat it for lunch, dinner, and heck, even breakfast if you want.  It can also be eaten cold or hot and adapted based on what's available and in season.  Clearly my love for soup runs deep.

This summer I think I might have broken the record for hot soups.  This time of year I'm usually enjoying some Raw Zippy Summer Gazpacho (my favorite summer soup!) or chilled Cream of Asparagus and Broccoli Soup.  However, our wacky weather has dictated something a bit warmer than normal.

I am currently in love with this carrot soup and have made three separate batches.  It's perfect for a light lunch combined with a muffin or paired with cornbread and a hearty salad for dinner.  I like this soup best with fresh orange carrots because there's something in my brain that tells me that carrot soup should be orange.  When I tried rainbow carrots in a batch, it turned more of a puple-y color and my mind kept trying to convince me it didn't taste the same, even though it did.

I'm also a bit of a soup weirdo (that's totally a term) and always have to include beans in my soup.  I love the extra bit of protein and heartiness that beans add to soups, especially when you're trying to make a meal out of 'em.  But, if the beans aren't your thing feel free to leave them out.

Creamy Carrot Soup with Fresh Basil 

Serves 4

2 Tablespoons extra virgin olive oil

2 medium yellow onions, diced

5 cups of carrots, chopped

1 cups of garbanzo beans, cooked

5 cups of vegetable broth

1/4 cup basil, chopped

Freshly-ground sea salt and black pepper to taste

Add olive oil to a pot over medium heat.  Add the onions and sauté until translucent, about 5 minutes.  Add the carrots and sauté for another 5 minutes.  Add the garbanzo beans, cover with the vegetable broth, bring to a slight boil, and cook until carrots are soft, about 15 minutes.  

Next, blend the soup (adding more broth or water as necessary) 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). 

Stir in the basil.  Add salt and pepper as desired.  If a thinner consistency is desired, add more broth or water.  Garnish with more basil, edible flowers, or herbs of your choice.  

Green Goddess Salad Dressing

If I was ever entered into a vegan "hot dog" eating contest I would lose.  I would probably make it through one hot dog.  Then maybe half another.  Then I'd get a stomach ache and be voted out.

But, a salad eating contest?  Now that's a different story.
 
A few months ago I came up with this weird idea that I was going to eat a salad every day.  It was the beginning of spring and eating a salad just seemed like an easy way to get more raw, fresh veggies into my diet.  Now three months later, I'm hooked.

Every weekday I eat a salad for lunch and on the weekends, I eat a salad for dinner.  There have definitely been a few days where I missed my daily salad and I felt the difference.

Now, when I say "salad" I'm not talking about the kind of salad that has more fat than a Big Mac.  But, I'm also not talking about the weird "diet" salads with just lettuce and non-fat dressing.  In fact, I think those freak me out more. 

If you're really aiming to make a salad a meal I think it needs to have a few components.  I always make sure that mine have a good balance of fat and protein.  You want your salad dressing to have some fat in there so that you can absorb all of the good nutrients from the greens and vegetables you are eating.  Fat, in moderation, is a friend.

And you can't forget the protein.  I always make sure my salad has a couple of different kinds of beans and on occasion I'll add tempeh or tofu.  This is what will really turn your salad from a side dish to an entree.

For my salad dressing, I usually make a mix of vinegar and olive oil with fresh herbs, but I've been craving something a little creamier and different lately so I decided it was time to make some green goddess dressing.  I've seen lots of different versions of this dressing and it always seems to have a mix of herbs, oil, and lemon juice.  I added some avocado for a creamy texture and played around with different fresh herbs from my garden.  You can easily adapt this to your own version based on the herbs you have on hand.  

Green Goddess Dressing
Serves 2 - 4

Instructions:
1 avocado, skin removed and pitted
3 Tablespoons apple cider vinegar
1/3 cup water
1 1/2 teaspoons lemon juice
1 clove garlic, minced
1/4 cup fresh parsley
10 basil leaves
1 small sprig of  mint
2 green onions
2 Tablespoons agave
1/4 cup oil
freshly ground black pepper and sea salt to taste

Ingredients:
Add the avocado, apple cider vinegar, water, lemon juice, garlic, herbs, onions, and agave to a food processor or blender.  While the blender or food processor is running, add the oil in a thin stream.  Blend until thoroughly mixed.  Add in salt and pepper to taste.

Warm French Lentil and Brussels Sprout Salad

No I did not spend all weekend watching Twilight.  Why would you ask?  What an odd question.  You must be a weirdo.

Definitely weirder than me who, um, just might have spent all weekend watching Twilight.  I also might have had to join a local movie store because Netflix didn't ship the third movie in time.  Hey, I said might.  It doesn't mean it happened. 

Still think I'm weird?  Don't worry, I was just kidding a minute ago. I didn't spend all weekend watching Twilight.  Really!

It was my cat.  He's kinda creepy like that.  See?  Creepy cat.

I know what you must be thinking.  I mean, watching Twilight all weekend?  Eating Brussels sprouts in May?  I may not be able to defend my recent movie selections, but it sure doesn't feel like May in Seattle right now and Brussels sprouts are hitting the spot.

This salad was inspired by Joy The Baker.  It is simple, earthy, and delicious, without a lot of fuss.  It's perfect for after you come home from the Farmer's Market drenched from an unexpected downpour.  Or after you've spent all morning weeding in a cold, gloomy garden.  Or, you know, after you spend all day catching up on your favorite romantic vampire flicks.  If you're into that.

Warm French Lentil and Brussels Sprout Salad
Serves 2 as an entree or 4 as a side

1 cup french lentils
3 cups vegetable broth (or water)
1 pound Brussels sprouts, cut into ribbons (lay sprouts on their sides and slice thin, creating green ribbons)
1-inch piece of ginger, grated
2 garlic cloves, minced
2 tablespoons olive oil, divided
3 scallions, chopped
1 avocado, pit removed and chopped
freshly grated pepper and sea salt to taste

Preheat oven to 325 degrees. 

Add your lentils and vegetable broth (or water) to a pot and bring to a boil.  Boil for 3 minutes, then bring down to a simmer.  Simmer until lentils are cooked and tender (about 30 - 45 minutes).  Drain any extra liquid from the pot. 

Using your hands, mix the Brussels sprouts with 1 tablespoon of olive oil, ginger, and garlic. Use your fingers to get the oil worked into the Brussels sprouts well.  Lay flat on a sheet pan and place in the oven for 8 minutes, turning them after 4 minutes.  When cooked, the Brussels sprouts should be tender (but not mushy) and the garlic and ginger will be fragrant. 

Divide the Brussels sprouts evenly amongst your plates.  Top with the lentils.  Add the chopped scallions, avocado, salt and pepper to taste, and drizzle with a little olive oil over the top.  Serve warm. 

Springtime Fiddleheads

Fiddleheads. 

That's right, I said fiddleheads.  Ever heard of 'em?  I hadn't either until a couple of weeks ago when I learned that you can eat young ferns.  No way?!  Way.

Fiddleheads are the tightly coiled beginnings of new ostrich ferns.  They aren't around for very long so if you're interested in trying them, you'd better get to it before it's too late.  They typically grow low to the ground in wet areas and begin to pop up when temperatures start rising in spring.  (Since some fern varieties are toxic, only forage for them if you know how to correctly identify them.)  I was lucky enough to find them this past weekend at the farmer's market.

They have a similar texture to asparagus, but a taste all of their own.  When steamed they become a bit bitter, but boiling helps bring out their sweet flavor. They are also full of antioxidants and omega-3 fatty acids.  Who knew all those nutrients could be packed into one little fern! 

To prepare your fiddleheads, begin by washing them thoroughly to remove any grit.  Snip off the brown ends and store in water until using.  I opted for a simple recipe with balsamic vinegar, but they can be used in place of broccoli or asparagus in any recipe or even used in place of basil in pesto. The possibilities are endless!  What fiddlehead recipes have you tried?

Fiddleheads with Balsamic Vinegar
Serves 2

1 tablespoon olive oil
1/2 yellow onion, sliced into halfmoons
2 garlic cloves, minced
1/2 pound of fiddleheads, washed and ends trimmed
2 tablespoons balsamic vinegar
freshly ground sea salt and black pepper

Add one tablespoon of olive oil to a pan over medium heat.  Add the onion slices and saute for 5 minutes or until onions are translucent.  Add garlic and saute for an additional minute. 

Meanwhile, boil fiddleheads for about 5 minutes, or just until tender.  Drain, then add to the pan with the onions and garlic.  Saute for another 2-3 minutes, until fiddleheads are tender but not mushy.  Add the balsamic vinegar.  Top with sea salt and black pepper to taste.