Creamy Asparagus Over Toast

Luscious vegetables taking over the frig - what to do, what to do? I had a bag of mushrooms and a container of fresh asparagus that needed cooking. I found a recipe well suited in "The 30 Minute Vegan" by Mark Reinfeld and Jennifer Murray. All the recipes I've made from their book I've enjoyed. I would love to take one of their cooking courses; some are for 3 days, some for a week, all of the recipes look absolutely delicious. In the meantime, I have a couple of their cookbooks. I loved chipped beef on toast when I was a child, I think mainly because of the cream on the toast - I loved the way the toast got soggy. It never was about the meat. This is a pretty tasty dish and I had some sourdough bread in the freezer that I toasted. Very delicious. Perhaps next time, I'll puree fewer veggies so it'll be chunkier.

Ingredients
2 TB olive oil
1/2 onion, chopped
1 fresh garlic clove, minced
8 ounces fresh mushrooms, sliced
1 tsp dried thyme
1 tsp black pepper
1/2 tsp salt (or to taste)
1/2 tsp celery seeds
1-1/2 lb. asparagus, cut into 1-2 inch pieces
1/4 cup water
1/3 cup spelt flour
2 cups rice milk
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toasted bread
parsley for garnish

Directions
Saute the onion in the oil for several minutes. Add the garlic, mushrooms and spices and saute until the onins are translucent, stirring frequently. Add the asparagus and water, cover and cook for about 4 minutes. Take off lid and cook off any extra liquid. Add flour and cook for a couple of minutes until browned.

Add rice milk to blender or food processor. Add cooked vegetables, reserving some for garnish or to add a bit of chunkiness to sauce. Blend till smooth. Add back to saucepan with reserved veggies and heat. Toast bread and top with saucy vegetables.

Penne Pasta with Creamy Asparagus Sauce

Another pasta dish without the cheese! This was rather elegant and tasty with some surprise ingredients. It is a slightly altered version of the recipe in 1,000 Vegan Recipes. 1,000 Vegan Recipes is an amazing book because it really does have 1,000 recipes. The original recipe calls for 1 pound of pasta which I halved to 8 ounces so I had LOTS of sauce which is the way I like it. Four Stars!

Ingredients
1 pound asparagus, trim off tough ends
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1 TB olive oil
1/2 cup chopped onion
3 garlic cloves
1/4 cup white wine
1 tsp dried basil
1/2 tsp salt
1/4 tsp cayenne
1 cup cooked or canned Great Northern white beans
plain soy sauce
1/2 pound penne pasta
fresh basil, amount to your taste, chopped

Directions
Steam asparagus until just tender, about 3 minutes. Rinse under cold water, drain and chop into 1/2 inch pieces. Set aside.

Get a large pot of water started and boil your pasta (about 10 minutes until al dente) while you make the sauce.

In large skillet heat oil and cook onion until wilted. Add garlic and cook for about 1 minute or two until just starting to brown. Stir in the wine, basil, salt and cayenne and simmer, for about 2 minutes. Add HALF the chopped asparagus and beans and stir to combine.

Transfer the asparagus and bean mixture to a food processor or blender and puree until smooth adding soy milk to thin to desired consistency. Add back to skillet, and keep warm over a very low heat.

When your pasta is cooked al dente, drain, add back to pot, add cream sauce and fresh basil. Stir well, adjust salt & pepper seasoning and serve.

The 30 Minute Vegan

This cookbook by Mark Reinfeld and Jennifer Murray was getting my attention this past weekend. I made a whole meal: Stellar Stuffed Mushrooms, Macadamia Nut Crusted Tofu and Southwestern Roasted Asparagus and Corn.


I have to admit it took longer than 30 minutes but it was worth it. I see no point in making a recipe if it's quick but not flavorful. All of the above were wonderful. I am not a "tofu hound" but the crusted tofu was delicious with a great texture.


I am rather pleased with this book and am eye-balling some of the other recipes. Remarkably they even have a recipe for Mochi Pizzettas! (See previous post for Mysterious Mochi.)