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Brilliant green asparagus soup tastes as bright as it looks. We enjoy ours a tad chunky, but if you prefer a smoother silkier soup simply strain through a wire mesh strainer. It is also lovely hot or chilled.
This tropical salsa truly works with any variation. Pineapple is easy to come by, but a small dice of mangoes, kiwis, papayas, or other tropical fruit. I prefer to use fresh, but a nice quality of canned or frozen pineapple can work too.
Mini buns are stuffed with a dollop of shredded pork and chard slaw. Use any type of barbecue sauce you might like but this is a great opportunity to try out a homemade version such as the Rhubarb Barbeque Sauce or Blackberry Barbeque Sauce. Kale or other dark leafy greens can be used in place of the chard, too.
Taking cues from Red Velvet Cake, beets are roasted into sweetness, pureed and used in the base along with rich cocoa instead of the more popular red food dye. I even added a bit of chocolate melted in the final minutes, but that is optional.
Tempeh gets a lift with seasonings, lime and veggies. It’s perfect for stuffing into tortillas or on top of rice or grain bowls. Anytime, taco meat is called for this is a delicious vegan option to use.
