Creamy Asparagus Soup

This simple soup is a great way to enjoy one of spring’s finest veggies. Jasmine rice gives this soup a rich, creamy texture without any dairy products, and a wonderful aroma as well! For the best asparagus, look for bunches that have tips that are more closed than open, and stems that are bright green.

Ingredients:

2 t. olive oil
1 medium onion, diced
2 bunches of asparagus (approx. 2 lbs), chopped into 1" pieces
3/4 cup white jasmine rice
6-8 cups veggie broth or water (use more for a creamier soup, less for a thicker soup)
12-15 sprigs of fresh thyme, leaves removed from stems
1.5 t. salt

In a medium size stockpot, heat olive oil over medium heat, then cook onion until translucent. Add asparagus and rice, and cook 1-2 minutes stirring often. Add veggie broth and thyme and bring to a boil. Then reduce heat to low, cover and cook (stirring occasionally) until rice is cooked through and asparagus is soft. Turn off heat, then use an immersion blender to puree the soup (or transfer it in batches to a blender and puree). Once pureed, add salt and keep warm over low heat until ready to serve.

Heartwarmer Tea

This simple tea warms the heart and spirit. Keep the ingredients on hand during the winter for a quick treat at any time. This tea is great to serve to guests who come to visit on a chilly day.

Prep time: 15m | Total time: 15m | Serves 4

Ingredients:

2 cinnamon sticks
1/2 nutmeg seed
3 T. pau d’arco*
3 slices dried blood orange*
4 c. water

Bring all ingredients to a boil in a medium-sized pot. Reduce heat, and simmer for about 10 minutes. Strain tea, and serve.

* Pau d’arco is an herb taken from the inner bark of a tree found in Latin America. It is reported to be an immune system booster, amongst other benefits. It can be found online if your local health food store/herb shop does not carry it.

I recommend buying extra blood oranges in the winter when they are readily available and dehydrating a stash for use year-round. If you miss the window of availability, or can’t find them in your area, they can be ordered online. Here’s one place to find them.

New Mexico Red Chile Sauce

There are no other chiles in the world like those grown in Hatch, New Mexico. Traditional chile sauces often contain meat or flour, but the following is a vegan, gluten-free recipe that’s sure to be a hit in any crowd. Use it to top just about anything...as you’ll see, it’s quite addictive!

Prep time: 5m | Cook time: 15m | Total time: 20m | Serves 6

Ingredients:

3 Tbsp. olive oil
2 cloves of garlic, minced finely
3 Tbsp. brown rice flour
4 Tbsp. New Mexico red chile powder*
2-1/2 c. vegetable broth (or water)
1 tsp. salt

Heat oil over medium-low heat in a medium sauce pan. Add the garlic and brown rice flour, stirring often until flour begins to turn golden brown. Stir in the chile powder, then add broth/water, and use a whisk to break up any clumps in the sauce. Add the salt, raise the heat to medium and simmer for 10-15 minutes until sauce has thickened.

* While you can theoretically use any type of chile powder, for the true flavor, be sure to use chile powder from New Mexico. If you live outside the state, you can purchase New Mexico chile powder at specialty spice shops, or online. You can find organic powders pretty readily.

Creamy Cauliflower

This simple side dish is a great nutritive alternative to mashed potatoes, and a perfect way to serve cauliflower to kids. A member of the brassica family, cauliflower has been linked with cancer prevention, and provides detoxification and anti-inflammatory support to the body.

Ingredients:

1 large head cauliflower, chopped into small florets (approximately 5 c.)
1/2 c. unflavored/unsweetened non-dairy milk of your choice
1/2 tsp. salt
Freshly ground pepper

Bring water to a boil in a pot that is large enough to hold a steaming basket (a pasta pot with a couple inches of water can also be used). Put cauliflower in a steaming basket, place it in your pot, and cook covered for 20 minutes (or until florets are very soft).

Carefully remove cauliflower, and place it into a bowl. Add the non-dairy milk, and then use an immersion blender to process the cauliflower to a creamy consistency. (You can also complete this step using a standard blender or food processor.) Stir in salt, and add pepper to taste.

Pairing suggestion: Top each serving with a spoonful of New Mexican Red Chile Sauce.