I've been so obsessed with making stuff from scratch this week that I've been spending a LOT of time in the kitchen. Making soy milk and tofu is a little time-consuming, not to mention the homemade corn tortillas, bread and a super-time-consuming asparagus soup that was more than a little disappointing.
We also spent tons of time in the garden tonight, mowing and raking our out-of-control grass and laying down lasagna gardens for some native plants we purchased at the farmers market. By the time I finally got inside, I was sweaty, gross and desperately needed a shower and dinner.
Thank God for asparagus. It's the perfect fast food.
Roasted Asparagus (w/ Herb-Roasted Potatoes & Oven-Grilled 'Sausage')
1 pound fresh asparagus
one hefty drizzle olive oil
a sprinkling of balsamic vinegar
one large pinch sea salt
several shakes fresh ground pepper
leftover Herb-Roasted Potatoes (from Vegan w/ a Vengeance)
2 Tofurkey Italian sausages, halved lengthwise
Preheat the oven to 425. Snap the tough ends off the asparagus. Drizzle/sprinkle the oil, vinegar, salt and pepper over the asparagus and spread over two cookie sheets. Spread the potatoes on the lower half of one of the cookie sheets. Spray the sausages with oil and put cut side down on a cast iron grill pan.
Put everything in the oven. Set your timer for 10-15 minutes. Go shower and come back to delicious steaming hot food.
Asparagus in a Blanket
Shamelessly borrowed from Megan the Vegan.
16 spears asparagus
a little olive oil
1 package reduced fat Pillsbury Crescent Rolls
Preheat the oven to 425. Snap the ends off the asparagus and toss with the oil. Place two spears on the long end of a crescent roll triangle and roll them up so they form a ring around the spears. Place on a cookie sheet and bake for 15-20 minutes, or until golden brown. Eat with grainy mustard!
