The recipe is from the new cookbook “Salad as a Meal – Healthy Main-Dish Salads for Every Season” by Patricia Wells (William Morrow Cookbooks, 2011). Of course, we adapted the salad dressing to be vegan by using soy yogurt instead of cream. It was a delicious salad that we really enjoyed. It looks like this is just the end of the fresh asparagus season, perhaps you still can get some nice fresh asparagus, if so do give this salad a try.

Serving Size: 4

Ingredients:

• 1 lb. spiral pasta
• 1 lb. fresh asparagus
• 4-5 cloves garlic
• 1/4 cup chopped walnuts
• 6-8 slices vegan cold cut (smoky taste)
• 4 tablespoons fine olive oil (or walnut oil)
• 2-3 tablespoons nutritional yeast
• pinch cayenne pepper or red pepper flakes
• salt and pepper to taste

Directions:

1. Clean the asparagus and cut off the woody stem end.
2. Cut the asparagus in bite sized pieces.
3. Slice the garlic in fine thin slices
4. Chop the walnuts
5. Bring a large pot of lightly salted water to boil and cook the pasta.
6. In a separate pan, bring a lightly salted water to boil and cook the asparagus al dente.
7. In a small saucepan, heat the oil, add the garlic and walnuts. Keep the oil warm, but do not over-cook the garlic as it becomes bitter when browned.
8. Cut the vegan cold cut into small bite-sized pieces and add to the walnut garlic sauce.
9. When the pasta is cooked, drain and return to the pot.
10. Add the oil with garlic, walnuts and vegan cold cut pieces to the pasta and mix well.
11. Add the cayenne, and nutritional yeast and again mix well.
12. Season with salt and pepper.
13. Shortly before serving, drain the asparagus and add to the pasta. Gently mix the asparagus so s not to damage the tender pieces.
14. Serve the pasta and enjoy.

Yield: 20 large ravioli

Ingredients:

for the ravioli dough:

• 1 cup semolina flour
• 2 teaspoons olive oil
• 1/2 cup water
• pinch salt

for the ricotta filling:

• 1 cup soy yogurt
• 1 cup tofu, crumbled
• pinch salt
• pinch nutmeg
• splash lemon juice
• 1 tablespoon nutritional yeast (optional)
• small handful of chopped fresh basil (optional)

for the asparagus walnut pesto:

• 1 lb. fresh green asparagus
• 1 cup walnuts
• 1 clove garlic
• 1 lime, zest and juice
• 1/2 ripe avocado
• dash cayenne pepper
• salt and pepper to taste

Directions:

to make the pasta dough:

1. Using a food processor, put the flour and salt in.
2. Add the olive oil and pulse the food processor until the mixture is small crumbs.
3. Slowly add the water and pulse until it forms a ball of dough.
4. Allow the dough to “rest” for 15 minutes or so before using.

to make the filling:

1. Put the soy yogurt in a medium sized bowl.
2. Add the crumbled tofu and spices.
3. Mix with a fork, allowing a roughly lumpy mixture. If your mixture is too runny, you can add a bit more nutritional yeast, or a few dry bread crumbs.
4. Season to taste.

to prepare the ravioli:

1. Pull a small handful of dough from the ball of dough and roll out on a lightly floured surface.
2. Lightly impress your ravioli form on the surface to indicate where to put the filling.
3. Roll out a second piece of dough to form the top.
4. Place a spoonful of filling in the center of each impression, then carefully lay the top sheet of dough on top.
5. Gently press around the mounds with your finger, then using your ravioli form, cut out the entire ravioli.
6. Lay on a lightly floured plate to dry, and wait or cooking. Continue making the ravioli until all the dough and filling has been used. I was able to make 20 large round ravioli from the recipe.

to make the pesto:

1. Clean the asparagus, and cut the hard woody end off.
2. Slice the asparagus in pieces and either steam or blanche al dente.
3. Reserve about 1/2 of the nicest, prettiest pieces of asparagus with tips to used whole I the pesto.
4. Place the rest of the asparagus pieces in a blender.
5. Add the avocado, lime juice, zest and garlic, and pulse to a smooth consistency.
6. Add the walnuts and once again pulse.
7. Add the salt, pepper and cayenne pepper. Season to your preference of taste.
8. When the pesto has been made, place it in a small saucepan.
9. Add most of the asparagus pieces, reserving a few as garnish.
10. Keep the pesto warm on a low heat.

to make the ravioli:

1. Bring a large pot of lightly salted water to boil.
2. Add 4 or 5 ravioli to the pot and cook until they float.
3. Remove with a slotted spoon and place in a bowl.
4. Cook the next batch of ravioli.
5. Serve the ravioli with the asparagus pesto and a few pieces of asparagus as garnish.

Serving Size: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large leek, white and most green parts, sliced in rings
• 6 tablespoons dry white wine
• 1 cup soy yogurt
• 2 teaspoons powered vegetable bouillon
• pinch freshly grated nutmeg
• 2-3 tablespoons chopped fresh mint
• 1/2 lemon. juiced
• 6 ounces fresh fava beans, shelled
• 12 fresh asparagus, cut diagonally in 1 inch pieces
• 12 ounces bow tie pasta
• 6 ounces smoked tofu pieces

Directions:

1. Blanch the fava beans and remove the outer skins.
2. Clean and slice the asparagus.
3. Slice the leek in thin rings.
4. Chop the mint.
5. Bring a large pot of lightly salted water to boil.
6. Heat the olive oil in a medium saucepan.
7. Add the sliced leek and saute.
8. Add the so yogurt, wine and vegetable bouillon to make the sauce.
9. Steam the asparagus pieces until they are al dente.
10. Cook the bow tie pasta in the boiling water until al dente.
11. Add the chopped mint at the last minute to the sauce and mix well.
12. Season to taste with a bit of salt, freshly ground pepper and perhaps a dash of cayenne.
13. Add the smoked tofu pieces to the sauce and continue to warm.
14. Drain the pasta when it is cooked. Return the pasta to the pot.
15. Add the sauce to the pasta and mix well.
16. Add the fava beans and asparagus.
17. Gently mix the pasta and place in a serving dish.
18. We garnished the meal with chopped chives and a few fresh mint leaves.

Notes:

You can use any vegan meat alternative like fake bacon or tofu hotdogs, instead of the smoked tofu.

Serving Size: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large carrot, peeled and chopped in small pieces
• 1 leek (or 2 spring onions) cut in small pieces
• 1/2 sweet bell pepper (I used a yellow one), cut in small pieces
• 1/2 lb. mushrooms, sliced or quartered
• 1 cup fresh peas
• 5 – 6 fresh asparagus spears, cut in small pieces
• 3 tablespoons all purpose flour
• 4 cups water
• 2 vegetable bouillon cubes
• 1 teaspoon Italian herbs
• 1/4 cup soy cream

Directions:

1. Peel and cut the carrot.
2. Cut the leek and the bell pepper.
3. Slice or quarter the mushrooms.
4. Prepare the asparagus pieces.
5. Heat the oil in a large soup pot.
6. Add the carrots and saute until they begin to soften. Add the sweet bell pepper pieces and continue sautéing, stirring so that they do now brown.
7. Add the mushrooms and leek.
8. Mix all well to blend the flavors and coat with oil.
9. Add the water and bouillon and cook until the vegetables are soft.
10. Mix the flour with a bit of water in a bowl to make a liquid paste.
11. Add the soy cream and blend well. Add this to the soup and stir.
12. Add the peas and asparagus and gently cook until the soup has thickened (3-5 minutes).
13. Season to taste with additional salt and pepper as needed.

Ingredients:

• 5 medium asparagus spears per person
• 1 slice of vegan cold cuts per asparagus
• 1/2 pear per person, peeled and sliced in thin slices
• balsamic vinegar
• toothpicks are helpful

Directions:

1. Clean and cut the woody end of the asparagus spears off.
2. Bring a pan of lightly salted water to boil and cook the asparagus until tender.
3. When the asparagus spears are cooked, remove from the pan and allow to cool slightly.
4. Peel the pears, slice in half and discard the core with the seeds.
5. Thinly slice the pear pieces, as if it is too large, you will not be able to wrap the vegan cold cut around the asparagus and pear together.
6. When the asparagus spears have cooled enough to be able to handle, arrange 1 spear and a slice of pear on the vegan cold cut and roll closed.
7. Toothpicks are handy to help hold the vegan cold cut in place.
8. Arrange on a plate and drizzle the balsamic vinegar on top.

Serving Size: 4

Ingredients:

• 1 lb. white asparagus
• 2 teaspoons sugar
• splash lemon juice
• 2 shallots
• 2 tablespoons vegan margarine
• 1 cup risotto rice
• 2 cups white wine
• 2-3 tablespoons nutritional yeast
• 2 teaspoons mild grainy mustard
• dash white pepper
• salt to taste
• chives as optional garnish

Directions:

1. Prepare the asparagus by cutting of the old woody edge of the stem, peel the length of the spear with a vegetable peeler and slice the spear in bite-sized chunks.
2. Bring a shallow pan of water to boil. Add the 2 teaspoons of sugar, the splash of lemon juice and cook the asparagus until al dente.
3. When the asparagus is cooked, remove them from a pan and gently set them in a bowl to use later.
4. Peel the shallots and cut into small pieces.
5. Heat the vegan margarine and lightly saute the shallots.
6. Add the risotto and and shortly cook, stirring, to evenly cover the risotto.
7. Add the first cup of wine and begin stirring. As the risotto absorbs the wine, it will soften, but you will need the 2nd cup of wine, and possibly a bit more. It depends upon how fast or hot you are cooking.
8. When the risotto has become cooked and soft, add the white pepper. Next add the nutritional yeast and stir in the mustard. Mix well.
9. Taste and season accordingly.
10. The last thing is to add the asparagus and gently mix into the risotto to rewarm.
11. Cut a few chives and serve as garnish for the risotto.

Notes:

This was a lot of white wine. If you wanted to conserve on the wine. I used an inexpensive dry white wine. You cold use vegetable bouillon, but it would change the flavor slightly.

Serving Size: 4

Ingredients:

• 1 cup large couscous (kuskus)
• 2-3 cups vegetable bouillon
• 1 can garbanzo beans (chickpeas) (8 ounces)
• 1 lb. fresh asparagus spears
• 1 ounce almond slivers (alternatively pistachio)
• 1-2 teaspoons sambal oelek
• 1/2 cup raisins
• 2 sprigs fresh mint
• 1 cup soy yogurt
• 1/2 teaspoon cumin and sweet Hungarian paprika
• 2 tablespoons lemon juice
• salt and pepper to taste

Directions:

1. Clean the asparagus and slice the hard woody steam off.
2. Slice the asparagus in bites-sized pieces.
3. Cook the couscous in a large pot with 2 cups of vegetable bouillon. As the couscous cooks down, you may need to add a 3rd cup until the couscous is cooked.
4. Drain the can of chickpeas (garbanzo beans) and add to the couscous.
5. Add the raisins also at this time.
6. When the liquid has cooked off, remove from the heat, add the sambal oelek and place a lid on the pot, the couscous will continue to swell.
7. Meanwhile, bring a pan of lightly salted water to boil, add the asparagus pieces ad cook until al dente.
8. Prepare the soy yogurt sauce.
9. Place the soy yogurt in a blender.
10. Remove the leaves from the mint sprigs and add to the soy yogurt.
11. Add the lemon juice a pinch of salt and pepper and a pinch of sweet Hungarian paprika.
12. Blend to a smooth consistency. Taste and season according to preference.
13. Shortly before serving, add the asparagus pieces to the couscous.
14. Sprinkle the almond or pistachio pieces on top.
15. Serve the couscous warm with the dressing on the side, or cold as a salad and optional dressing on top.

Serving Size: 2

Ingredients:

• 4 slices wholewheat toast, crusts cut off
• 4 slices vegan ‘bologna” or other vegan lunch meat
• 12 fresh asparagus spears, cooked and cut in half
• 1 cup soy yogurt
• 1/2 cup hot water
• 1 teaspoon vegetarian bouillon powder
• 1 teaspoon Dijon mustard
• 1 egg replacement (optional but helps)
• splash lemon juice
• dash nutmeg (optional)
• 1/4 cup vegan cheese, grated

Directions:

1. Prepare the asparagus.
2. If you are using fresh white asparagus, peel the outer skin with a vegetable peeler and cut the hard dried end off.
3. Cook the asparagus in lightly salted, boiling water until the spears become soft. It will be about 15-20 minutes.
4. If you are using fresh green asparagus, then there is o need to peel them, wash and cut the dried end off, and cook until tender.
5. Meanwhile, cut the crusts off the wholewheat bread and toast lightly in a toaster.
6. Prepare the sauce by putting the soy yogurt in a bowl.
7. Heat the water and dissolve the vegetable bouillon in the water.
8. Add the egg replacement to the vegetable bouillon and stir to mix.
9. When the vegetable bouillon egg replacement has cooled down a bit, add it to the soy yogurt to thin into a sauce.
10. Add the mustard, lemon juice, optional nutmeg, and season to taste with additional salt and pepper.
11. Preheat the oven to 350 F / 177 C.
12. Lightly oil an ovenproof baking dish.
13. Place one layer of toast on the bottom of the baking dish.
14. Lay one layer of vegan lunch meat or bologna on the toast.
15. Cut 2 or 3 asparagus stalks in half and lay the 6 pieces on top.
16. Spoon some of the sauce over the asparagus, then repeat they layers once more on top so there are 6 layers in total.
17. Spoon the sauce over the top and around the sides.
18. Grate the vegan cheese on top and place in the oven to bake for 15-20 minutes or until the vegan cheese has melted and become lightly golden.
19. Remove the casserole from the oven and allow to cool slightly before serving.

Notes:

This recipe made a generous main meal for two, or it could be enjoyed by four people, with a side dish and salad.

Yield: 6-8 puff pastry tarts

Ingredients:

• 6-8 frozen vegan puff pastry sheets, thawed
• 10-12 white asparagus spears, from jar
• 3 medium potatoes, sliced thinly

for the sauce:

• 1 cup plain soy yogurt
• 1/4 cup nutritional yeast
• 2-3 teaspoons sweet grainy mustard
• 2 teaspoons sesame oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

for the top:

• olive oil for drizzling on top
• small bunch of fresh thyme, leaves only
• salt for sprinkling on top

Directions:

1. First make the sauce.
2. Place the soy yogurt in a small bowl.
3. Add the rest of the ingredients and season to taste with additional flavorings as you wish. We added a small splash of Tabasco.
4. Remove the puff pastry from the freezer and thaw.
5. Preheat the oven to whatever the directions on the puff pastry said. We used 425 F /218 C .
6. Open the jar of asparagus and remove the spears, cut each spear in 2 or 3 pieces depending on the size of the spear and the puff pastry.
7. Lay the thawed pastry sheets individually on a cookie sheet that has been prepared with baking parchment.
8. Using a fork prick small holes in the center area of each pastry sheet but leave a small rim around the edge unpricked (about 1/4 inch all around).
9. Spread 1 tablespoon of the sauce in the center of each puff pastry.
10. Spread the sauce evenly over the area, leaving the edge uncovered.
11. Lay 2-3 pieces of asparagus on the sauce of each pastry sheet.
12. Using small mandolin or very good knife, slice the potatoes in very thin slices.
13. Lay the potato slices on top of each pastry.
14. Sprinkle the top of the potato slices with a bit of salt, drizzle a small amount of olive oil on top and then the thyme.
15. Place in the preheated oven to bake for 18-20 minutes or until lightly golden brown.