Springtime Asparagus, Potato & Butter Bean Soup

I know some of you probably think it's too hot for a bowl of soup. But, let me tell you, this was amazing. We have had asparagus on sale lately and I wasn't sure what to do with the bunch I bought. I was inspired by some recipes I saw online and did a smash up to come up with this soup. It is so flavorful and Jack declared it a "make again".  If it's too hot where you are be sure to save this one for fall, (but the asparagus won't be as reasonably priced. 

• 1 huge sweet onion, diced (about 1 1/2 cups)
• 5 cups Better Than Bouillon broth (1 teaspoon broth to 1 cup of water)
• 6 cups Yukon gold potatoes
• 2 15-ounce cans butter beans, undrained
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1 pound asparagus spears, trimmed and cup into 1 inch pieces
• 1 tablespoon dried dill
• Garnish: salt to taste, freshly ground black pepper and sliced scallions

In a large Dutch oven saute the onion in a few tablespoons water or broth. Adding 1 to 2 tablespoons as the onions turn translucent.

Add the broth and the next four ingredients (through cayenne). Increase heat to high and bring to boiling.

Reduce heat, cover and simmer 20 minutes until potatoes are tender. Once potatoes are tender carefully use an immersion blender and blend about 1/4 of the soup to make it thick. Be sure and leave some beans and potatoes whole.

Add asparagus and dill. Cook about 5-6 minutes until asparagus is tender.

Serve with garnishes.

Enjoy!!!

Korean Tempeh Rice Bowls

I'm sorry I missed posting last Saturday. My brother and his family came to visit for a week and I had not prepared in advance by having a recipe ready. We had a lovely visit and they left last night, so here is Saturday's post on Sunday. I will be back on schedule next week. 

This dish is truly amazing. I love the spice in the sauce and as usual you can use a little less or dilute with some water if heat isn't your thing. Also, I loved using tempeh with this but you could use tofu instead. I also had a small amount of asparagus that needed to be cooked so I threw that in with the broccoli. Let's get to the food!

For the Tempeh:

• 8 ounces tempeh, cut into bite-sized cubes
• 2 teaspoons low-sodium soy sauce
• 1/4 teaspoon black pepper

For the sauce:

• 3 tablespoons gochujang
• 1 tablespoon pre-minced garlic
• 2 tablespoons coconut sugar
• 2 tablespoons low-sodium soy sauce
• 3 tablespoons agave
• 4 tablespoons ketchup
• 2 tablespoons rice wine vinegar, with garlic

Marinate tempeh in the soy sauce and black pepper. Then make your sauce. Just add everything listed under "sauce" to a bowl and whisk. Set aside.

Other ingredients:

• Basmati rice
• 2-4 heads of broccoli, cut into florets
• Garnish: chopped scallions and sesame seeds

While the tempeh is marinating, get your rice started and cook according to package directions. Then steam your veggies and set aside.

When rice is ready, fluff and set aside.

Add the cubed tempeh to a non-stick skillet and cook until it's heated through. Add the sauce and toss everything carefully to coat each piece of tempeh thoroughly. Bring to boil and then reduce heat to low and cook about 5 minutes. You want a thick, sticky sauce covering the tempeh.

To assemble, add 1/2 cup of rice to your bowl/plate, add steamed veggies and then tempeh. Feel free to drizzle some of that amazing sauce over your veggies. Garnish with sesame seeds and scallions!

Enjoy!!

Dynamite Sushi Bowl (WFPBNO)

I have never rolled sushi, even though I have everything to do so. I've seen a couple of sushi bowls online and decided to give my hand a whole food plant based sushi bowl. This was amazing. It made enough for two meals (4 servings) with a little rice left over. You will not be disappointed in making one of these bowls. Be sure to prep all your veg while the tofu is marinating or baking. You can use more or less wasabi depending on how much heat you enjoy! Also you could sub out some of the veg. I tried to make mine like a California roll without the cream cheese. I prefer to serve this dish in a bowl, but my big bowls were all in the dishwasher when I made this.

For the tofu:

• 1 12-ounce package extra-firm tofu
• 1/2 cup low-sodium soy sauce
• 1/4 cup roasted garlic rice vinegar
• 2 tablespoons agave
• 1 teaspoon minced garlic

For the bowls:

• 4 servings sushi rice, cooked according to package directions
• 1/2 cup julienned carrots (1/4 cup per bowl)
• 2 persian cucumbers diced or cut into strips (1/2 a cucumber per bowl)
• 1 avocado, cubed (1/2 per bowl)
• Garnish: black sesame seeds, pickled ginger, alfalfa sprouts
• save the marinade from the tofu add wasabi to taste, mix well
• sriracha + mayo for a spicy mayo drizzle

Press the tofu for about 30 minutes to get rid of excess moisture. Cut into bite sized cubes and marinage in soy sauce, vinegar, agave and garlic.

Preheat convection oven to 375F. After marinating tofu add to a rack placed over a baking sheet.

 Bake for 20-25 minutes until firm and brown. Set aside.

To make your bowl, add rice, place tofu and veggies on your plate/bowl. Top with soy sauce/wasabi combo, spicy mayo, sesame seeds and pickled ginger!

This is a delicious dish. If you want WFPBNO be sure to make your own mayo. I used a vegan mayo to save on time, since you don't use very much.

Enjoy!!!