Pasta with Asparagus, Arugula & Sun-Dried Tomatoes

This pasta dish is from Wild About Greens.

The recipe calls for arugula but you can substitute spinach, which I had. I had a bunch of asparagus that needed using and this was perfect. So easy to make and so tasty. I thought it needed a little more seasoning and spice so I added some crushed red pepper flakes on top of mine. I served it with some mixed veggies for a quick meal. 

I had one Gardein Chik'n Scalloppini that I chopped up for the hubby to add to his to give it a little more "meat!"

Roasted Asparagus & Quinoa Salad

Vegcookbookclub February:

This month we're cooking out of Colleen Patrick-Goudreau's cookbooks. Since February is almost over I thought I better get some posting done! These two recipes are from The Vegan Table. 

~ Pan-Fried (or Roasted) Asparagus with Lime Juice ~

The recipe gives you the option to roast the asparagus instead of pan-fried. Much tastier roasted! Lots of crispy bits of garlic and shallots and a squeeze of lime juice instead of the usual lemon. I've got some more asparagus in the fridge; I think I'll have to make this one again tonight!

~ Toasted Quinoa with Raisins and Slivered Almonds ~

My first clue that this makes alot is the 2 cups raw quinoa. Duh! But I went ahead and followed the recipe and had lots and lots of quinoa salad. Thankfully, it was very tasty but I ended up throwing some of it away and I hate doing that. I like the addition of the raisins to give it a little sweetness. 

Sauteed Asparagus and Broccolini

VegCookbookClub December recipes from Nava Atlas-Vegan Holiday Kitchen:

 

My local Sprouts market had some organic broccolini and bell peppers. This was the perfect recipe to use them along with the asparagus. It also calls for olives or sun-dried tomatoes; I love Kalamata olives so I chose to toss those in along with the lemon juice. I did add some dried garlic while the veggies were sauteeing. I feel you can never have enough garlic!

Sesame Roasted Asparagus~pg. 185

La Dolce Vegan! Challenge:

Getting ready to roast!

This is one of my favorite veggie recipes in the book next to the Dijon Mustard Brussels Sprouts. I served the asparagus with Eggplant Parmesan (pg. 145) with potato gnocchi and Faux Parmesan (How It All Vegan-pg. 160) Garlic Bread. The Faux Parmesan recipe is listed in my Seasonings category.

Roasted Asparagus Potato Salad~pg. 90

La Dolce Vegan! Challenge:

Loved this salad. I used one pound of asparagus because I like alot of asparagus. I only used 1 Tbsp. flax oil in the dressing instead of the 2 it called for. It was plenty for this salad. I will be making this one again.

Edamame & Asparagus Couscous Salad~pg 83

Vegan Culinary Institute La Dolce Vegan! Challenge:

Cumin Spiced Quick Bread~pg 267

Love this salad-it includes two of my favorites- edamame and asparagus!  The Cumin Spiced Quick Bread smells wonderful as it is cooking; it would really be good paired with some chili. I ate it spread with Earth Balance margarine and my couscous salad. When I make bread I usually slice it all up, lay it on a cookie sheet and stick it in the freezer. After the slices are frozen I put them in a plastic bag and then I can just pull out a few pieces at a time to go along with whatever we are having for dinner.