This past month, Kim and I chose Asparagus as our SOS Kitchen Challenge key ingredient, and set out a true “kitchen challenge”: could anyone actually come up with a (tasty) sweet asparagus-based recipe? Well, I’m thrilled to report that several of you rose to the challenge quite admirably!
The asparagus recipes flowed in all month, with many arriving down to the wire. Here are some of the highlights (you can find links to all these recipes and more in the linky list below):
Thanks to everyone who participated this past month. We were thrilled with every one of your 22 entries.
Kim and I are currently putting the finishing touches on the kickoff post for May. . . a favorite ingredient that is used frequently on both our blogs. And we’re certain that everyone, wherever you’re located, can participate equally this month! Stayed tuned for the annoucement in a day or two.
Whew–where has the last week gone? Between end-of-term marking and a long holiday weekend, it’s been pretty busy here in the DDD household. I hope you all enjoyed a stellar Passover and/or Easter holiday! This year, the HH and I celebrated both holidays, first with friends (we were invited to two seders this year) and then on our own (a holiday Easter dinner for just the two of us).
As in other areas, when it comes to celebrating holidays, the HH is, shall we say, rather laissez-faire. In other words, if not for me, we would probably have eaten cereal for dinner on Sunday instead of the fantastic repast we did have (nutroast and céléri remoulade, about which I’ll post in a day or two). To top off our weekend, we went to see Water for Elephantswith my friend Nutritionista and her hubby last night. Since I had no preconceived notions about Robert Pattinson (having never seen any of the Twilight films) and since I love Reese Witherspoon, I really enjoyed the movie (though, is it just me, or is there something vaguely simian about his looks?).
Well, after all the heavy, rich foods of the past long weekend, I am so ready for something fresh, light, crisp–and raw!
I was delighted a while back when Brittany of Real Sustenance asked if I’d like to participate in her month-long tribute to raw foods, April in the Raw. You see, raw foods (fresh fruits, vegetables, nuts, seeds, and a few others), consumed in the same state as we’d find them in nature (technically, nothing heated above 115F46 C), are considered to provide optimum nutritional value while retaining the natural enzymes that may help us to digest those same foods (when foods are cooked, your pancreas must take on this monumental task on its own–not too much fun for the l’il pancreas).
With spring in the air (okay, maybe not literally–what is it with the never ending winter this year?–but it’s coming, I just know it), this is as good a time as any to try out some raw recipes. Besides, raw foods are ideal for those of us who plan to detox around this time of year–and I’ve decided that I really need to detox. How much do I need a cleanse right now? In a show of hands, I’d have to throw in not just my hand, but probably the whole deck. Yep, a cleanse is definitely in order for this gal.
(“Mum, you don’t think we need a cleanse, do you? Because, you know, we go swimming at least once a week in the pond, so that keeps us cleansed, doesn’t it?. On the other hand, if you want to throw a little raw food our way, we’re all for it!’)
[Raw Asparagus, Romaine and Grapefruit Salad--who knew?]
Most days, I aim for something raw at each meal, but that wasn’t always the case. In fact, I didn’t discover the joy of raw foods until I was in nutrition school, during the “Alternative Diets” course. The entire class was inspired by our prof, Miss Serenity (in opposition to my friends and me, collectively Misses Anxiety, Dissatisfaction, Self-Doubt, Insecurity, Impatience, Grumpy and Sleepy). Miss Serenity was, herself, a raw foodist, and we all wanted to be like her.
Miss Serenity was the image of radiant health, with a strong, toned physicque, luxurious hair the color of milk chocolate and the whitest smile I’ve ever seen; she was also the polar opposite of the stereotypical “vegan.” Her skin shone with the pink glow of iron and oxygen-rich blood, she guffawed with great glee and was the last person one would consider “stuffy” or “preachy.” Yet she also taught yoga and meditated every day, she grew her own wheat grass and she owned a house painted in bold colors of the seven chakras. As soon as she announced that she was teaching a “Raw Foods Fundamentals” course in her home, I signed up.
Because of Miss Serenity, I decided to “go raw” for a month. As a full-time student, I had the luxury to prepare all my food from scratch and could spend hours chopping, grating, puréeing, blending, processing, soaking, and juicing as I made recipe after recipe from Miss Serenity’s cookbook. The food was delicious, but ultimately I abandoned the idea–I just didn’t have 2-3 extra hours a day to devote to food prep.
Since then, I’ve discovered that “uncooking” need not take exorbitant amounts of time. The “original” raw foods–fruits and vegetables, raw nuts and seeds–can be eaten out of hand, exactly as they are the instant you pick them or shell them. Somewhere between fresh-picked and three-hour prep is a happy medium: a bit of chopping, perhaps some peeling or prepping, along with fewer ingredients or foods eaten fresh and whole. (Even Miss Serenity occasionally brought a “mono-meal” for her lunch: we’d watch, mesmerized, as she peeled and ate 4-5 mangoes at a sitting–and nothing else for that meal).
Today’s offering is meant to show you that raw food can be both simple and delicious. First up, I’m including the quintessential raw dish: salad (but with a new twist). Then, once you’ve eaten your greens, I think you deserve a fantastic dessert: these raw Frosted Lemon-Poppyseed Bars! Even the HH loved them.
The salad does a bit of double-duty, as it also contains this month’s SOS Kitchen Challenge ingredient, asparagus. I had no idea one could eat raw asparagus until I came across a recipe for “Shaved Asparagus Salad with Orange-Tarragon Vinaigrette” in the May/June 2009 issue of Vegetarian Times. Well, that was all the incentive I needed to start playing with the recipe and come up with my own adaptation. The ACD doesn’t allow oranges but does allow grapefruit for some bizarre reason, so that was the substitution I used.
The resulting salad was crisp, fresh, and juicy, the slightly sweet shards of asparagus lending a decidedly springlike air (something we sorely need these rainy days!). Fragrant with tarragon and grapefruit zest, the salad was a lively start to our meal. I didn’t tell the HH it contained raw asparagus until he’d already dug in and proclaimed the dish “fantastic.” I’d suggest you do the same when you serve this.
Shaved Asparagus Salad with Grapefruit-Tarragon Vinaigrette (adapted from Vegetarian Times, May/June 2009)
about 3/4 pound (12 oz or 375 g) fresh asparagus, washed and woody ends broken off
1 small head romaine lettuce, washed, trimmed, and torn into bite-sized pieces
1/2 cup (120 ml) toasted hazelnuts, coarsely chopped
1 large grapefruit, peeled and cut into segments, membrane removed if desired (grate the zest before cutting the fruit)
1 tsp (5 ml) freshly grated grapefruit zest
1 Tbsp (15 ml) minced onion
1 tsp (5 ml) dried tarragon or 1 Tbsp (15 ml) fresh, chopped fine
1/4 cup (60 ml) extra virgin olive oil, preferably organic
1 Tbsp (15 ml) apple cider vinegar
3 Tbsp (45 ml) freshly squeezed lemon juice (about 1/2 large lemon)
1 tsp (5 ml) Dijon mustard
6-8 drops plain stevia liquid, to your taste
Shave the asparagus by using a vegetable peeler and peeling into long strands. Alternately, grate the asparagus in a food processor with the grating blade (this is what I did). Place the asparagus, lettuce, grapefruit segments and hazelnuts in a large salad bowl.
In a small bowl or glass measuring cup, whisk together the grapefruit zest, onion, tarragon, oil, vinegar, lemon juice, mustard and stevia. Pour the dressing over the salad ingredients and toss well to coat. Serve immediately. Makes 4-6 servings.
To cap off your meal, how about these dazzling Lemon-Poppyseed Bars with Lemon Frosting? All raw, of course! Lemon and Poppyseed is one of the HH’s favorite combinations, so I decided to create a raw dessert that he’d love even more than the salad. These little confections are firm and chewy with a sparkling crunch of poppyseeds in every bite. The frosting firms up in the fridge, but left at room temperature softens to a creamy, smooth, entirely alluring topping. Because they’re so rich, you can cut these into small cubes of one or two bites a piece, and you’ll still be satisfied.
Raw Frosted Lemon Poppyseed Bars
Suitable for ACD Stage 1 and beyond
These bars are adapted from a recipe in my Desserts without Compromise Ebook for Raw Lemon-Coconut Bars. When I was hosting a friend’s birthday party in our house a while back, I made these so that I’d have something to eat while everyone else feasted on the conventional (white flour and white sugar) cake that my friend’s husband had bought. When I brought out my plate of lemon bars, someone asked to taste them–and within minutes the plate was empty! This is definitely tasty and impressive enough to serve to anyone, ACD or not.
Juice of 1 lemon (about 1/4 cup/60 ml), divided in half (2 Tbsp/30 ml each)
2 Tbsp (30 ml) vegetable glycerin, yacon syrup or agave syrup (for ACD Stage 1, don’t use agave)
15-20 drops plain or vanilla stevia liquid, to taste
1 tsp (5 ml) pure vanilla extract
2 Tbsp (30 ml) raw poppy seeds
For the Frosting:
2 Tbsp (30 ml) whole chia seeds, or heaping 1/4 cup (70 ml) pre-ground
1/3 cup (80 ml) coconut oil, preferably organic
1 Tbsp (15 ml) raw cashew or macadamia nut butter (or use regular if you’re not concerned about it being raw)
Remainder of lemon zest and juice from making the base, above
15-20 drops plain or vanilla stevia liquid, to taste
extra lemon zest and poppy seeds for garnish, if desired
Make the base: Line a regular loaf pan with plastic wrap. Set aside.
If using whole chia seeds, grind them to a powder in a coffee grinder. Combine the ground chia, almonds, cashews and salt in the bowl of a food processor and process until the mixture looks like a fairly fine meal (no pieces of almond should be visible).
In a small bowl, mix together half the lemon zest, half the lemon juice (about 2 Tbsp/30 ml), vegetable glycerin, stevia and vanilla until everything is well combined. Pour the mixture over the dry ingredients in the processor and blend until it comes together in what looks like a sticky dough (if it’s too dry, add up to 1 Tbsp/15 ml water). Sprinkle with the poppy seeds and pulse just until they are incorporated.
Turn the base into the prepared loaf pan and, using wet hands or a silicon spatula, press it down firmly and evenly. Place in fridge while you prepare the frosting.
Make the frosting: In the bowl of a food processor or using a hand blender, blend all ingredients until perfectly smooth. The mixture may liquefy as the coconut oil melts; this is fine.
Pour the frosting over the base in the pan and swirl the top. Refrigerate until firm, at least 2 hours. (Note: if the frosting is too liquid to hold a shape when you first pour it over the base, refrigerate about 15 minutes until it firms up a bit, and then add any swirls that you like).
Once the top is firm, fold the plastic wrap over it to cover. To unmold, peel back the plastic on top and invert the bars onto a cutting board; turn right-side up and cut into 12 or more pieces (they should be relatively small). Serve immediately; store leftovers covered in the refrigerator for up to 5 days. Makes about 12 servings.
Thanks again to Brittany for allowing me to play along with April in the Raw this year! It’s been so much fun focusing more on the raw foods in my diet. In fact, I plan to keep up with more raw over the next few months.
To see the lineup of all the April in the Raw posts as well as links to readers’ recipes (or to link up your own), check out the April in the Raw main page!
A couple of days ago I was sent a tweet by someone who had noticed my email signature (“Ricki Heller, PhD, RHN”) and commented on my doctorate degree (I guess she hadn’t realized I have a PhD). The funny part is that I usually consider people who call themselves “Dr.” with a PhD (versus an MD) as unbearably pretentious, and I try not to do so. But as I mention in my “About” page: “I hold a PhD in Modern American Literature, which came in really handy the one time my sweetheart and I wanted to book a hotel room for our anniversary, and we got bumped up to a suite instead of a regular room because I had the title “Dr.” on my form.” That was pretty much the best use of my degree so far.
But the anecdote got me thinking about how people sometimes use labels for things simply to make the things sound better than they actually are. Remember Roseanne Barr’s old skit in which she called herself a “domestic goddess” instead of a housewife? And of course there’s the classic ”sanitation engineer.” Or that old résumé staple, “I’m a perfectionist” (ie, “I never finish any of the projects that I start.”)
When it comes to food, alternative epithets abound. I mean, giving something a rather exotic moniker makes it sound more appealing, doesn’t it?
Method One: use a word from a different language. To wit:
When I first came across this recipe in my Kitchen Classics: Gourmet Vegetariancookbook, I must admit that I turned to the HH and asked, “What does ‘Andalusian’ refer to?” (because, as we all know, the HH is the source of all factoids in my life; and also, I was never very good at geography).
“A place in Spain,” he replied.
Well, I have no doubt that the Andalusian people themselves eat their asparagus this way, so of course the name is apt. But really, for those of us here in the Golden Horseshoe, calling it “Andalusian Asparagus” just sounds so much more glamorous, doesn’t it? (And besides, “Golden Horseshoe Asparagus” just doesn’t have the same ring to it.*)
Whatever you call it, it’s entirely appealing. The garlicky, bread-crumby flavors in the topping reminded me of this soup, but the topping here is more like that of a fruit crumble in consistency (except savory). Initially, I imagined that the lemon juice might make the crumble a bit too tart to pair well with the spears, but they actually complemented each other perfectly, the umami of the asparagus providing the strong, savory undertone necessary to balance out the citrus.
I daresay you’ll love this Andalusian asparagus. Besides, it’s a great way to get your kids to eat their organic verdant vegetable fiber. Just sayin’.
“Hey, Mum, did you know that I’m half Alsatian? Doesn’t that sound exotic, too? And by that I mean, ‘exotic enough to give me some extra treats.’”
*Well, of course not. Because it’s a horseshoe, not a ring, silly!
An elegant way to serve your asparagus that’s as tasty as it is visually impressive.
about 1 pound (500 g) fresh asparagus spears, washed and trimmed
1 large or 2 small slices rustic bread, cut into large cubes (I used quinoa sourbread)
3 Tbsp (45 ml) extra virgin olive oil, preferably organic
3 large garlic cloves, sliced
12-15 raw natural almonds, with skin
1 tsp (5 ml) paprika
1 tsp (5 ml) cumin
2 Tbsp (30 ml) freshly squeezed lemon juice
1 Tbsp (15 ml) water, if necessary
Heat 2 Tbsp (10 ml) of the oil in a large, heavy frypan (I used cast iron). Add the bread, garlic and almonds and cook over medium heat for 3-5 minutes, until the bread and garlic are browned; turn off heat. Using a slotted spoon, transfer to the bowl of a food processor. Add the paprika, cumin and lemon juice and process to a coarse meal (if it’s too dry, add the water and process again).
Return the frypan to the heat with the final tablespoon (15 ml) olive oil. Add the asparagus and cook for 3-5 minutes, then add the bread mixture with an additional 2/3 cup (160 ml) water. Simmer for 4-8 minutes, until the asparagus is tender but still firm and most of the liquid has evaporated. Transfer to a serving platter and serve. Makes 4 servings.
It’s April–which means the cruelest monthlove is in the air another SOS Kitchen Challenge!
This month, with so many of us thinking about spring and green shoots finally making their way toward the sky, Kim and I have chosen an ingredient that is itself a harbinger of spring. With its lively green hue and tender, pine cone-like tops, this veggie is often enjoyed even by those who don’t otherwise consume many veggies. Our happy ingredient this month happens to be
When asparagus hits the grocery stores and markets around this part of the world, we know spring is just around the corner. And who doesn’t love spring?
Available in most places from April to May (though much earlier in California and much later in the midwest), asparagus is beloved by many as a special treat.
Actually part of the Lily family, asparagus is available in three varieties: green (the type with which most people are familiar), white, which is grown underground to inhibit the chlorophyll and thereby prevent any color from developing; and purple, which is much smaller and more delicate than the standard type.
Perhaps part of its elite appeal is the fact that asparagus is more perishable than many other vegetables; it stays fresh only a few days, and, in fact, begins to lose its antioxidant value more quickly than other veggies. The best way to store asparagus to keep it fresh is to place the cut ends in a little bit of fresh water; I stand my bunch of asparagus upright in an empty (clean) large yogurt container or glass jar, with about an inch (2.5 cm) of water in the bottom. I invert a plastic veggie bag (usually the one it came in) gently over the spears for storage. It will keep a couple of days this way.
With its high fiber content, asparagus is a great aid to digestion. It’s also an excellent source of folic acid and Vitamin K (essential for healthy blood and bones) and is a good source of other B-vitamins. The high amount of Vitamin A (just 6 spears provide 25% of the daily requirement) is great for healthy skin; and it’s also a mild diuretic, which means it can help to reduce swelling or other conditions in which one retains water (such as PMS). Finally, it also helps to detox the body with antioxidants like glutathione (important for liver function). And let’s not forget that it tastes delicious and often appeals to folks who don’t otherwise enjoy their veggies!
Most of us think of asparagus as a savory ingredient, used in classic dishes like quiche or risotto, above–and of course it’s delicious that way! But it’s also great shredded, raw, in salads; creamed in soups; or grilled. And if you can think of a tasty sweet use for this vegetable, you’ll get an extra-special mention in this month’s SOS Roundup!
How to Participate:To play along with this month’s challenge, simply cook up a new recipe–either sweet OR savory (or both)–using asparagus.
Be sure to follow the general SOS guidelines for ingredients and submission requirements (please be sure to read the guidelines before submitting! We hate to remove links, but we will do so if they don’t comply with the general guidelines). You may submit your own recipe or one you found on a website or blog (even one of ours). Then link up your recipe via the linky tool at the bottom of this post, or any of the other SOS: Asparagus posts that I publish this month. Be sure to also add a link to this page on your post, and if you wish, include the SOS logo.
Your recipe will be displayed on both Kim’s and my blog via the Linky, and will be featured in a recipe roundup at the end of this month. As always, we look forward to more of your innovative, delectable, enthusiastic entries this month!
[Update, April 15, 2010: Did you know that Ellen Degeneres has read my cookbook?? Waaa-hooo! I could not be more thrilled, especially since I'm sure she noticed because of ourEL-LENd Me a Hand campaign!! THANK YOU a million times to everyone who has been participating so far! Now I'm more determined than ever to bring healthy, vegan sweets to The Ellen Show--so let's keep at it! To see how you can help (and win a free cookbook), please check this page. Yee-haw!! ]
I. Relationships: You win some, you lose some.
After my marriage to the Starter Husband imploded, I wasn’t much in the mood for dating (actually, that’s quite the litotes: I didn’t even attempt another date for about 4-1/2 years). When I finally did feel ready to dip my toes into the relationship sea (where there are, after all, plenty of fish), seems the guys weren’t quite ready for me. After signing up for an online dating service, answering dozens of newspaper personal ads (do those even still exist?), welcoming every fix up that friends offered to arrange, or accepting any and every blind date (including one guy who was, literally, a blind date), I still found myself single, unattached, solo, solitary, on the lookout, on my own. Oh, and I hadn’t met anybody, either.
I had, however, encountered every personality type, height, style of male hair and facial stubble, attitude toward “who pays/opens doors/orders dinner,” and pickup line out there (a personal favorite: “How about coming back to my place and sharing a can of ravioli?”). I had also strolled through the park at 3:00 AM on on my first date with Crazy Inventor Guy (badRicki! Bad girl! Luckily, he was innocuous–and eventually became a great friend); shared a picnic with Farmboy from Calgary (did you know that I have eyes just like a cow’s?); co-hosted a martini party with Mr. Evolved Male (who, sadly, was hit upon repeatedly by my gay friend M, while M assured me, “Of course he’s gay. I know these things”);** spent hours on the phone with The Mogul (since he was eternally travelling the globe on business), only to meet him in person and be really, really sorry I couldn’t somehow force myself to like him (but–his own plane!! A yacht! Jetting to England at a moment’s notice!!); and ultimately wasteddevotedsquandered spent 3 months embroiled with Rocker Guy (he of the black leather pants) only to discover he’d been cheating on me pretty much the whole time we were together.
Eventually, I decided, “You win some–and you lose some.” I stopped worrying about it.
And then–poof!–out of nowhere, I met the HH.
Win!
II. Restaurants: You win some, you lose some.
Ever since I began the ACD last year, I’ve been on a mission to find restaurants that can accommodate my dietary restrictions. Luckily, I’ve discoveredtwo or three, and the HH and I tend to frequent those establishments regularly. On our recent vacation in Florida, I was elated to discover Wish, where I enjoyed a tasting menu of four vegetarian dishes.
Win!
Then, for our anniversary last week (and thanks again for all the good wishes!), the HH and I had our hearts set on our favorite special occasion place. Eating at this place is like splurging on that adorable Christian Lacroix jacket at Holt’s–you really can’t afford to do it very often (in fact, we do it only once a year–usually on our anniversary), but boy, is it worth it.
At least, until this last time.
Normally at our annual visit, I enjoy the portobello “steak” (marinated mushroom), but since fungi are a no-no on the ACD, I called in advance to ensure there would be something I could eat. And since the HH and I are such long-standing patrons there, I thought the place would be willing to accommodate. ”No problem,” the lovely hostess told me on the phone. “See you Saturday evening.”
First course: baby spinach salad with green apple and pine nuts. So far, so good.
Then came the main course. I was given (with impeccable service, mind you) a slab of grilled sweet potato draped over a mix of grilled chickpeas, puy lentils, sautéed, spinach and white asparagus. (Looks eerily like a piece of salmon, doesn’t it?)
To be fair, the sides–as usual–were astoundingly good. If I could figure out how to reproduce those grilled chickpeas, I could die a happy woman. But, um, excuse me? A piece of sweet potato as a main dish? This is the best they could come up with?
LOSE. (Or, to use twitter parlance, FAIL. And Epic Fail, at that.)
True, they almost redeemed themselves with our desserts–mine, a simple bowl of fresh berries. But behold the presentation:
Nevertheless, we are seriously re-thinking whether or not we’ll continue to patronize the place.
III. Recipes: You win some, you lose some.
With cooking, as well, there are the “let’s-pop-the-cork,” “you-just-won-the-lottery,” “you-came-first-in-your-class,” “you-mean-the-size-eight-is-too-big?” types of successes, as well as the brilliant failures. To wit, a recent comment from Michelle made my day; she asked about how I create recipes. The comment concluded this way: ”Always love your recipes, Ricki! You must spend a lot of time developing them? I’m curious!” Of course, that got me thinking about my process of recipe creation.
Depending on the recipe, I do, indeed, sometimes spend a lot of time creating it. My soy-free whipped cream, for instance, was tested about 50 times before it hit my cookbook. Sometimes I chronicle the various iterations of a recipe, as when I wrote about chocolate pecan pie. Other times, I hit on a recipe on the first go-round (though that is a rarity). In other words, you win some and you lose some. (Happily, the difference between recipe creation and dating is that you can throw away the loser recipes).
In a recent issue of the McDougall newsletter, I noticed a reworked recipe for this salad from Martha Stewart’s website. This is my own remake of the remake (sort of like Canadian Idol–you know, a poor imitation of American Idol, which was an imitation of–and has since surpassed–the original Pop Idol). Only this time, the salad was a total success. Not only that, it worked out perfectly–on the first try.
BIG WIN!
Like the spring air, this salad is characterized by crispness and the heady aroma of tender green shoots. The sprouts are both crunchy and juicy, complemented perfectly by the natural sugar of the peas and lemon scented tang of the creamy dressing. The original recipe called for raw, julienned asparagus spears, but the HH refused to even taste it unless I steamed them first; next time, I’ll stick with the raw, as I’m sure the salad would be even more appealing that way. As it was, we managed to polish it off in two meals, and wished there were more.
“Hey, Elsie–oops, I mean, Ellen, I guess we could apply this principle to anything, couldn’t we? Like, say, treats: you win some, you lose some. Or frisbee: you win some, you lose some! Or how about–”
“Zip it, Chaser. Sisters: you win some, you lose some. *Sigh.*”
**No, Mr. Evolved Male didn’t end up dating my gay friend. In fact, he reconciled with his former girlfriend shortly after that party. (You win some. . . ).
Remarkably quick to make, this fresh, crisp, quintessentially springtime salad is a perfect first course. I streamlined the recipe even more by using a flavorful nut-based mayo as the only dressing ingredient–it was sensational.
2 Tbsp (10 ml) extra virgin olive oil, preferably organic
1/4-1/2 cup (60-120 ml) water or unsweetened soymilk, as needed
freshly ground pepper, to taste
For the salad:
3/4 cup (180 ml) fresh shelled peas or frozen peas, defrosted
1 bunch asparagus (about 1 lb or 500 g), lightly steamed or raw, cut into thin strips or shredded
4 ounces (120 g) pea shoots or sprouts (about 4 cups/1 liter)
Make the dressing: place all ingredients in a high powered blender (start with 1/4 cup or 60 ml liquid) and blend until perfectly smooth. Add pepper and blend again.
Place the peas, asparagus and pea shoots in a large bowl. Add the dressing and toss to coat everything evenly. Taste and adjust seasonings. Makes 4-6 servings. Will keep, covered, in refrigerator up to 2 days.
Well, it snowed AGAIN yesterday (is this grating on your nerves as much as it’s grating on mine?* I mean, it is now March 19th. Like, what’s up with that? Snow is just. . . so. . . wrong at this time of year. In either hemisphere).
I am yearning for spring like the Tin Man yearns for a heart, like the artist formerly known as “The Artist Formerly Known as Prince” (now known just as “Prince”) yearns for purple, like Hillary yearns for the nomination–but it’s all for naught. It’s still miserable outside. I’m still miserable inside. Oh, woe, oh boo hoo, oh woe is me (shouldn’t that actually be “woe is I”? Ach, whatever.)
Well, if I can’t have a dip in a pool, I’ve decided to just have a dip.
Dips evoke warm weather in my mind. I love me a good hummus, smoothed languidly over falafels on outdoor patios, or lolling atop baby carrots as the HH and I enjoy a relaxed preprandial interlude, watching The Girls fightwrestle frolic on the lawn during summer evenings. Traditional spinach and onion dips, bean dips, veggie dips, even sweet fruit-and-nut dips–they’re all served at outdoor Bar-B-Qs, weekend picnics, or summer wedding buffets.
(“We love dips too, Mum. Especially skinny-dips. How long till we can play in that wading pool again, Mum?”)
Still, the dip that beguiled me the most was the Creamy Aspara-Dip from Chocolate Covered Vegan. Brilliantly green and smooth; glossy, even–how could I resist that emerald harbinger of springtime after all these months of desolate winter wasteland?
“The Ugliest Food You’ll Ever Love,” trumpeted the blog entry, and ”If you aren’t a vegan, this dip will most assuredly NOT convince you to become one.” I remained undeterred, and not just a little entranced by the radiant, grassy hue. Katie promised to share the recipe with those who asked, so I asked away.
I should pause at this juncture to explain something. I feel extremely fortunate to have begun cooking and baking quite early on, and equally fortunate to have developed a concomitant ability to virtually “taste” a recipe just by reading the ingredients. This sense comes in handy when I want to decide whether or not to try something I’ve never eaten before (pears and balsamic vinegar? Yes. Smoked tofu? Yes. Kale and seaweed salad? Okay. Goji berries and mint? Not so much.)
The HH, on the other hand, was not blessed with this particular brand of sensory imagination. On Sunday mornings (okay, more like afternoons), we’ll sit across from each other at the brunch table, leisurely perusing the National Post, Globe and Mail and Toronto Staras we sip on our respective hot beverages (his: hazelnut-flavored coffee with 10% real cream; mine: Krakus coffee substitute with chocolate flavored almond milk–like a mochaccino!). We’ll occasionally pause to read something of interest to the other across the plates and mugs.
Mostly, the HH reads me stories from the Business section, about how an economic disaster (the likes of which we’ve not seen since 1929) looms, say, or where to find the latest ultra-exclusive audio gadgets (did you know you can buy stereo speakers that cost over $100,000, for instance?). I read to him from stories in the Arts and Life section, about how workplace bullying is more harmful to employees than sexual harrassment, say, or how women who rate their relationships as happiest are the ones whose spouses share at least 50% of the household chores.
Every once in a while, though, I’ll forget that he lacks an ability for conceptual cooking and may emit a remark such as, “Oooh, listen to this: watermelon and basil salad. Doesn’t that sound fantastic?” To which he’ll counter with a response such as, ”Bwwwffffzztttt!” (that’s a spontaneous spraying of hazelnut-flavored coffee and 10% real cream over the Business section of the newspaper). Of course, he simply can’t imagine it.
Well, as soon as I read the list of ingredients in Katie’s dip, I knew I’d enjoy it, despite her dip-deprecating comments. And it was, indeed, lip-smackingly, lick-the-spoon delicious: creamy, with a citrusy tang and sweet, green undertones. Though he couldn’t imagine it beforehand, the HH was happy to consume a hearty portion. And it provided us both with a little dip into virtual springtime.
Because this recipe contains not one, but two veggies, it’s the perfect dish to submit to Cate’s weekly ARF/5-A-Day event, over at Sweetnicks. She posts the roundup every Tuesday evening, so feel free to check it out then!
Katie’s Creamy Aspara-Dip
This dip is quick, easy, and, as Katie wrote, “this stuff tastes terrific.” While it’s great on crackers or crudités, I bet it would make an excellent pesto-like dressing for a summer pasta salad as well. If summer ever arrives, that is.
7 or 8 oz. (about 225 g.) cooked asparagus spears
5 oz. (about 140 g.) frozen peas
2 Tbsp. (30 ml.) fat-free Nayonaise (I used homemade tofu-based mayonnaise)
1 Tbsp. (15 ml.) fresh cilantro, chopped
1 Tbsp. (15 ml.) fresh lime juice
1 tsp. (5 ml.) minced garlic
1/2 tsp. (2.5 ml.) ground cumin
2 Tbsp. (30 ml.) red onion, chopped
Place all ingredients in a food processor and puree until desired smoothness is achieved. Serve immediately. Makes about 2 cups (500 ml.). Store leftovers in airtight container in the refrigerator (we ate the rest of ours the next day).
* Or perhaps it’s just my incessant daily mention of it that’s getting on your nerves? Apologies. Will try to stifle.
