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We just received our first Spring CSA basket. It came with a little bunch of asparagus! I am so excited for all of the fresh veg we will be getting in our baskets! This is something quick and easy you can cook up for a snack, lunch, or dinner. It is one of our favorites.
1 bunch of asparagus
Freshly grated parmesan cheese
Olive oil
Sea Salt
Black Pepper
This is a very simple recipe. Use a baking dish, or cookie sheet. Spray the bottom with a little olive oil. Lay all of the asparagus flat on the bottom. Then spray a little olive oil over top of the asparagus. Then sprinkle with little sea salt and fresh ground black pepper. Lastly top with the parmesan cheese. We do not add too much cheese, but you can add as much, or as little as you would like. Then bake at 350 degrees for about 20 min until the cheese is browning and the asparagus are soft, but have a little crisp.
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This vegan cornbread is very tasty. You will not miss the eggs and the milk at all. It had a great texture and really complimented our baked beans! I have seen variations using maple syrup to sweeten it up a little. I also think adding some corn to it would make it even better!
1-1/2 cups light soymilk
1-1/2 tablespoons apple cider vinegar
1 cup cornmeal
1 cup whole wheat flour
2 tablespoons raw sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil (we used vegetable oil)
Preheat oven to 425 degrees. In one bowl combine the soymilk and apple cider vinegar and let stand. In another bowl mix all of your dry ingredients. Then add the wet mixture to the dry mixture until blended. Spread the mixture into your pan. We sprayed our pan lightly with olive oil. Bake for 25-30 minutes. This is best served hot.
Recipe adapted from Food for Life, by Neal Barnard, M.D.
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