1. Spring is finally in full effect, and the farmer’s market stands sure show it. There were so many great-looking pieces of produce, and I went all purple. This warm, fresh dish would be great to eat outside, or by an open, breezy window. Full of purple cabbage, purple asparagus, red onion, red radish, and peppered with rich seitan and cashew cheese, it’s sure to fill you up before a long bike ride. Some notes: Color isn’t everything - if you can’t find purple asparagus, it’s no big deal. The flavor is very similar, if not the same, if you use different colors! If you ~totally hate~ cabbage, we beg you to think again. It’s crisp and flavorful and really fills out a plate, and it’s really cheap, too! If you haven’t acclimated yourself to eating cabbage, we suggest making a cole slaw or spring rolls first to test the waters. The cashew cheese and seitan are essential to making this meal feel full and give it a lot of deep flavor. My suggestion is to make A LOT of it in one day, then have it ready for the next week or two. It saves a lot of time and stress later, trust me! Yesterday I put the seitan on to cook, then made a few juices, pickle relish, and the cashew cheese while it was simmering - it took less than two hours for a week’s worth of food. Worth it! .Serves 2Ingredients2 tsp coconut or sesame oil 1 medium red onion, chopped into petals 1-2 cup piece of seitan, broken into bite-size pieces 2-3 tsp sesame seeds 10 stalks purple asparagus, ends snapped off 1/2 small head of purple cabbage, shredded drizzle of soy sauce 1-2 tsp mustard 1-2 dollops cashew cheese a few radishes, optionalInstructionsToss the oil, onion, seitan, sesame seeds, and asparagus into a sauté pan on medium heat. Let cook down until the onion is transparent, about ten minutes. Stir every so often to prevent burning. Whisk together the soy sauce and mustard. Toss in the cabbage and soy mixture. Cook until the cabbage is soft but still a little crunchy, about 5-10 more minutes. Serve warm with the cashew cheese swirled in, and if you want garnish with radish peel. Enjoy!
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    Spring is finally in full effect, and the farmer’s market stands sure show it. There were so many great-looking pieces of produce, and I went all purple.

    This warm, fresh dish would be great to eat outside, or by an open, breezy window. Full of purple cabbage, purple asparagus, red onion, red radish, and peppered with rich seitan and cashew cheese, it’s sure to fill you up before a long bike ride.

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    May 10, 2013
  2. asparagus, cashew, and greens pizza i’m always putting off making pizza dough from scratch, but this recipe was so easy and fast i had to try it! i’m sure i’ll make proper dough (the kind you knead and give time to rise) in the future but i couldn’t help it, i want pizza nowwww. mix together 1 tbsp yeast with 1/2 cup warm water, until dissolved. let it stand for about five minutes. add in 1 tsp salt, 2 tbsp oil or melted earth balance, and 1 1/4 cups flour. stir until it’s a consistent dough. roll the dough out onto a floured countertop, and place it on a flat pan or stone. on top of the dough, brush some olive oil, spread on some finely minced garlic, and add on some fresh (or dried) herbs - for this pizza i used the last of our fresh thyme and tarragon. bake at 425F for 5 minutes.  add on cut asparagus and little bits of cashew cheese. put it back in the oven for 10-15 minutes, or until the bottom (and some of the top!) is golden brown. sprinkle some shredded greens (i used radish greens) on top of the finished pizza. cut carefully with a very sharp knife, or a pizza roller, if you’re feeling fancy. this dough recipe makes 1 small-medium pizza, so if you’re looking to feed more than one or two people, i suggest doubling it. i LOVED this pizza because the asparagus was perfectly cooked, the cashew cheese was a little browned on the outside, while still moist on the  inside, and the garlic and herbs smelled so good. hope you enjoy it too!
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    asparagus, cashew, and greens pizza

    i’m always putting off making pizza dough from scratch, but this recipe was so easy and fast i had to try it! i’m sure i’ll make proper dough (the kind you knead and give time to rise) in the future but i couldn’t help it, i want pizza nowwww.

    • mix together 1 tbsp yeast with 1/2 cup warm water, until dissolved. let it stand for about five minutes.
    • add in 1 tsp salt, 2 tbsp oil or melted earth balance, and 1 1/4 cups flour. stir until it’s a consistent dough.
    • roll the dough out onto a floured countertop, and place it on a flat pan or stone.
    • on top of the dough, brush some olive oil, spread on some finely minced garlic, and add on some fresh (or dried) herbs - for this pizza i used the last of our fresh thyme and tarragon.
    • bake at 425F for 5 minutes. 
    • add on cut asparagus and little bits of cashew cheese. put it back in the oven for 10-15 minutes, or until the bottom (and some of the top!) is golden brown.

    sprinkle some shredded greens (i used radish greens) on top of the finished pizza. cut carefully with a very sharp knife, or a pizza roller, if you’re feeling fancy. this dough recipe makes 1 small-medium pizza, so if you’re looking to feed more than one or two people, i suggest doubling it.

    i LOVED this pizza because the asparagus was perfectly cooked, the cashew cheese was a little browned on the outside, while still moist on the  inside, and the garlic and herbs smelled so good. hope you enjoy it too!

    June 17, 2011
  3. cashew stuffed shells (with fresh tarragon, thyme, and oregano)
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    cashew stuffed shells (with fresh tarragon, thyme, and oregano)

    June 13, 2011