Roasted Asparagus with Sweet Potatoes and Chickpeas from The PlantPure Nation Cookbook
This summer dish is a delicious combination of vegetables. I love to serve it over a bed of mixed greens and make it a dinner salad.
Makes 4 servings
Ingredients
2 sweet potatoes, cut into 1- to 2-inch chunks
12 ounces asparagus, ends trimmed, cut into 1-inch pieces
1 onion, sliced
3 garlic cloves, minced
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 cup canned chickpeas, rinsed and drained
1/4 cup Balsamic Vinaigrette Dressing
Steps
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
- Spread the potatoes on one of the prepared baking sheets and bake until tender, about 20 minutes.
- While the potatoes are cooking, toss the asparagus and onion with the garlic, salt, and pepper in a bowl until well coated.
- On a separate prepared baking sheet, spread the asparagus mixture evenly and bake until the asparagus is tender yet still crisp, about 15 minutes, stirring halfway through. Remove from the oven.
- Place the potatoes, asparagus, and chickpeas into a large serving bowl. Pour the balsamic dressing over the mixture and stir gently to combine. Season with more salt and pepper to taste.
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Leek Pie from The China Study Cookbook
Makes 6 servings
Ingredients
For the crust:
2 medium potatoes, grated
6 ounces silken tofu
1/4 cup soy milk
2 tablespoons nutritional yeast
2 tablespoons almond meal
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/4 teaspoon black pepper
For the filling:
2 tablespoons vegetable broth
3 medium leeks, chopped (about 4 cups)
3 cloves garlic, minced
2 tablespoons white wine
6 ounces silken tofu, drained and crumbled
1 tablespoon lemon juice
1 teaspoon sea salt
1 cup whole wheat bread crumbs
1 teaspoon tarragon, dried
1 tablespoon thyme, dried
1 cup sliced mushrooms
1/2 cup chopped sun-dried tomatoes (avoid the kind packed in oil)
1/2 cup soy milk
1 can of chopped black olives (optional)
Steps
- For the crust, preheat oven to 350°F. Wash and grate potatoes. Squeeze grated potatoes and drain moisture from them. Stir in tofu, milk, nutritional yeast, almond meal, nutmeg, salt, and pepper.
- Spread and pat potatoes into nonstick pie plate.
- Bake the potato crust until golden brown (around 20–25 minutes). Remove from the oven.
- For the filling, sauté leeks and garlic in vegetable broth over medium-high heat, until leeks are tender. Add wine and cook for about 5 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine tofu, lemon juice, salt, bread crumbs, tarragon, thyme, mushrooms, sun-dried tomatoes, soy milk, and olives, if using. Gently fold in the leeks.
- Spoon filling into crust and bake for 30–35 minutes.
Tip: Wash leeks thoroughly, as they tend to be sandy inside.
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Asparagus with Vegan Hollandaise Sauce from The China Study All-Star Collection
Asparagus is one of the first crops of spring. Paired with rich-tasting vegan “hollandaise” sauce, it makes the perfect vegetable side dish for any special meal.
Makes 4-6 servings
Ingredients
1 large bunch asparagus, trimmed
3 tablespoons fresh lemon juice
8 ounces soft silken or regular tofu, drained
1/4 teaspoon turmeric
1/4 teaspoon salt
Steps
- Fit a steamer basket into a medium saucepan with a tight-fitting lid. Add 2 inches of cold water, then add the asparagus. Cover and bring to a boil. Steam the asparagus for 4–6 minutes or just until crisp-tender.
- Meanwhile, put the lemon juice, tofu, turmeric, and salt in a blender and process until smooth.
- Transfer to a small saucepan and cook over low heat, stirring constantly, until heated through.
- Arrange the hot asparagus on a serving platter and pour the sauce over top. Serve immediately.
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