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