CRISPY TOFU AND EAST-WEST MARINATED ASPARAGUS

Today I Made:

CRISPY TOFU AND EAST-WEST MARINATED ASPARAGUS for DINNER.

I've made this tofu recipe many times and we still love it.

Goes perfectly well with brown rice and any green vegetable.

Asparagus recipe is another winning dish from VEGETARIAN TIMES MAY/JUNE 2009 issue.

Split lenghtwise and cooked in hot boiling water, plunged in ice water and then marinated in a sweet, salty, tangy, and spicy sauce.

Refrigerated for 4 hours and eaten cold.

Both recipes are so full of flavor and so memorable.

Crispy tofu always brings a smile to my husband's face.

It's his favorite all time dish.

ASPARAGUS QUICHE WITH TOMATOES AND TARRAGON

Today I Made:

ASPARAGUS QUICHE WITH TOMATOES AND TARRAGON and KALE CHIPS for DINNER.

Recipe from Veganomicon.

A blend of cannellini beans, walnuts, tarragon, and asparagus with a flaky whole wheat crust.

Topped with bread crumbs, tomatoes, tarragon, and a few asparagus spears.

This is a dish to impress guests or even your family.

It's beautiful to look at and it tastes amazing.

The filling is smooth, while the crust is flaky and crunchy.

And the thinly sliced tomatoes add a nice mouth feel.

Unfortunately, by husband didn't really care for it.

"Too mushy and you can't really taste what it is."

ASPARAGUS PIZZA AND CARROT CAKE CUPCAKES

Today I Made:

ASPARAGUS PIZZA for DINNER.

Whole Wheat dough from Trader Joe's, asparagus, red onion, olive oil, garlic, oregano, red chili pepper flakes, and salt.

I cut the dough in half in order to make 2 thin crust pizzas.

Stretched out the dough until it was pepper thin, then topped it with olive oil, minced garlic, thinly sliced red onion, asparagus, oregano, red onion, oregano, and salt.

Baked it in a 450 degree oven for 15 minutes.

Simple and delicious.

Today I Made:

CARROT CAKE CUPCAKES for DESSERT.

Recipe from VEGAN CUPCAKES TAKE OVER THE WORLD.

Moist, full of carrots and topped with sweet vegan cream cheese frosting.

I made these especially for my husband.

When I asked him to describe the cupcake, all he said was "PERFECT!"

Good, I did my job.

CRISPY TOFU AND GARLICKY GREEN BOK CHOY AND ASPARAGUS

Today I Made:

CRISPY TOFU AND GARLICKY GREEN BOK CHOY AND ASPARAGUS for DINNER.

This is the third time I make this amazing tofu dish.

Crispy, sweet, and oh so sour.

You can find this recipe at VeganYumYum.

For the vegetables, I used my tried and true technique.

Heat olive oil on low and add red chili pepper flakes until fragrant.

Then add minced garlic and saute for 30 seconds.

Add vegetables and saute until vegetables are al dente.

They taste best when they are slightly crunchy.

Add salt and pepper to taste.

I use this technique for spinach, green beans, sugar snap peas, green beans, and broccolini.

I recommend trying the tofu recipe ASAP!

It's better than anything you can ever order at any restaurant.