White Bean, Asparagus and Mushroom Cassoulet
(adapted from Cooking Light)
- 3 cups asparagus, sliced into 1 inch pieces
- 2 tablespoons extra-virgin olive oil, divided
- 3 cups chopped chanterelle or oyster mushrooms (or your favorite!)
- 1/3 cup finely chopped shallots
- 6 garlic cloves, minced
- ¼ cup dry white wine
- 1½ cups vegetable broth
- ½ teaspoon dried marjoram or dried oregano
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- Freshly ground black pepper
- ½ cup Panko bread crumbs
- ¼ cup grated Parmigiano-Reggiano cheese
Steam or boil asparagus and set aside. Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat. Add chopped mushrooms, shallots, and garlic; sauté until mushrooms are tender. Add wine and cook until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer, then reduce heat and cook until soup is thick and beans are tender. Stir asparagus into bean mixture and add salt and pepper, to taste.
Mix breadcrumbs with Parmesan cheese in small bowl. In a small skillet, heat 1 tablespoon olive oil. Add bread crumbs and cheese mixture to skillet, stirring until well combined and golden brown. Plate soup and sprinkle with breadcrumbs before serving.
Arugula Pesto over Baked Spaghetti Squash
It’s a quick and easy dinner that is great for making during the week, when you may not have time on your side.
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Fennel and Yellow Split Pea Soup
4 1/2 cups dried yellow split peas, rinsed
4 tbsp butter
2 bulbs fennel, diced
2 onion, diced
8 stalks celery, diced
12 small carrots, diced
4 cloves garlic
salt and pepper
1 tsp turmeric
14 cups vegetable stock
2 cups water
4 medium potatoes, peeled and diced
Place peas in a ginormous pot where they take up from 1/4 to under 1/2 of the room, then fill up to the 3/4 line with water and a sprinkle of salt. Bring to a boil, lower the heat slightly to prevent boiling over, and let cook for 30 minutes. Stir occasionally, being aware that the peas will significantly expand. When finished, drain, rinse, and set aside.
In any even more gigantoid pot, melt butter over medium-low heat. Cook fennel, onion, celery, and carrots with garlic and salt and pepper, stirring occasionally, for 10 minutes.
Add the turmeric, stock, water, potatoes, and peas; mix well. Bring to a boil and then simmer, covered, for 2 hours.
Once cooled (this will take hours), use a food processor to puree in batches until smooth.