This soup is good, really good. It comes together quickly but tastes like you took your sweet time to make it. It’s creamy, vegan and so easy to make. You will love it!

1 bundle of asparagus

1 leek or onion of choice (I used a palmetto onion)

1 celery stalk

1 quart of vegetable stock

1 cup raw cashews (soaked)

1/2 cup nutritional yeast

3 to 4 garlic cloves (roasted)

a couple glugs of olive oil or some vegan butter spread

some fresh herbs (I used rosemary, thyme and oregano)

salt and pepper, generously

Directions

Preheat oven to 375°. Soak cashews in filtered water.

Chop up asparagus and place on baking sheet, garlic toes can be roasted along with the asparagus. While the asparagus is roasting, chop up onions and celery and sauté on medium heat until onions turn translucent, add some salt and pepper here if you like.

After about 10 minutes (or less) in the oven, the asparagus should be fragrant and turning a tiny bit brown. Place the asparagus in the pot with the onions, garlic and celery, add a quart of vegetable stock, the cashews with their soaking water and the herbs. Bring up the heat so that all the ingredients get good and hot (4 to 6 minutes on medium/high).  Turn the heat off, add the nutritional yeast and blend using an immersion blender. I have this one from Cuisinart. If you don’t have an immersion blender, a regular blender will do the job too. Taste for salt and pepper, it may need more than you think.

Notes

Nutritional yeast adds a really nice flavor and lots of B vitamins, but if you don’t have any, the soup will still be good without it.

If you want to make this even creamier and add a little protein, some silken tofu would be perfect (just blend it right in).

If you don’t wish to make this vegan, a drizzle of kefir or cream can be added right before serving.

Toasted rye bread is a nice topping or some almond slivers would be good too.

Photography by Paige Alisa

This little shortcake is made with oats, almonds and whole wheat flour. It comes together quickly in the food processor and is the perfect thing for a celebratory breakfast or tasty (and pretty!) dessert. If you can get your hands on some fresh lavender, these sweet fragrant flowers will pair nicely with the nuttiness of this mini cake. Thanks for joining me in celebrating this first post!

Recipe inspired by: Bon Appétit

1 cup whole wheat flour (or spelt)

1/2 cup old-fashioned oats

1/3 cup slivered almonds

1/3 cup sugar

2 teaspoons baking powder

a dash of salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into cubes

1/2 cup chilled heavy cream (a little more for brushing)

a dash of vanilla extract or some vanilla bean

1 tablespoon lavender flowers, chopped

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter and pulse a few more times. Add 1/2 cup cream, dash of vanilla and tablespoon of lavender flowers; pulse until you see the dough start to come together. Empty dough onto parchment paper.

Divide dough ball into 6 smaller balls. Brush with cream and sprinkle with a little sugar, almond slivers and lavender flowers.

Bake, rotating sheet halfway through cooking, until edges turn golden brown about 15 – 20 minutes. Let biscuits cool awhile because they are really fragile when still hot!

Serve with whipped cream and strawberries on the side.

Notes

If you don’t have cream, 1/2 cup of plain greek yogurt would be good too.

Photography by Paige Alisa