Spring RecipesPosted on May 16, 2012 with 0 comments
My favorite veggie to cook with in spring is...asparagus! Asparagus is one of the first crops of spring. I love asparagus served roasted or lightly steamed and it makes the perfect vegetable side dish for any spring meal!
Asparagus cooks up quickly and it takes on the flavors of any herbs, spices or sauces that you cook it with. Paired with rich tasting vegan “hollandaise” sauce, it mimics a decadent offering that you may see listed on a menu at a four-star restaurant. Or, simply toss your trimmed asparagus with a few herbs and spices, then roast it in the oven for about eight minutes, and you’ll have crowd-pleasing fare that is great to serve at any gathering.
So here is one of my favorite asparagus recipes! Happy Spring Cooking!
Asparagus with Vegan Hollandaise Sauce
My grandmother grew asparagus in her back yard and she often served it with a rich hollandaise sauce, that as a child, I loved! So, I came up with this easy-to-prepare vegan version that is delicious and low in fat too.
Makes 4 to 6 Servings
1 large bunch asparagus, trimmed
3 tablespoons fresh lemon juice
½ block soft silken or soft regular tofu, well drained
¼ teaspoon turmeric
¼ teaspoon sea salt
Place the asparagus in a large steamer and steam for 4 to 6 minutes, or until just crisp tender.
Meanwhile, place the lemon juice, tofu, turmeric and sea salt into a blender and process until smooth and creamy. Pour into a small saucepan and cook over low heat, stirring constantly, until heated through.
Arrange the asparagus on a serving platter and pour the sauce over top. Serve immediately.
Another great spring recipe that works beautifully in spring and continuing throughout the summer months is my Creamy Cucumber Soup! This creamy chilled soup features dill, which is often available during the summer months at your local farm market. It is ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, diners inevitably ask, “Are you sure there isn’t any cream in this soup?” Find the recipe here.
THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011