Life After Steak

Asparagus with Vegan Hollondaise

Difficulty: Easy

Time: Approximately 15 Minutes

Serves: 2-4 (as a side dish)

From the Fridge (Garden):

• 1 pound Asparagus
• 2 Whole Lemons, juiced

From the Pantry:

• 1/2 14 oz. container of Silken Tofu
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Tumeric
• 1/8 teaspoon Smoked Paprika
• 1/8 teaspoon Cayenne Pepper
• 2 teaspoos Olive Oil
• 1 tablespoon Smart Balance Margarine
• 1 tablespoon Veganaise

On The Stovetop:

1. On VERY LOW HEAT, wisk Silken Tofu vigorously into a small saucepan until it begins to break down. Add salt, spices, 1 teaspoon Olive Oil, Margarine and Veganaise while continuing to wisk until tofu is completely broken down and sauce is warm.
2. In a separate saute pan simmer Asparagus in a shallow pool of water with 1 teaspoon of Olive Oil added. Cook 5 minutes or until desired tenderness is achieved.

On the Table:

Serve Asparagus and Vegan Hollondaise with a bright, dry Chenin Blanc or Gruner Veltliner. The acidity will cut the richness of the sauce, while the floral aromas will compliment the asparagus perfectly!

German Mexican Potatoes with Asparagus

Difficulty: Easy

Time: Approximately 30 minutes

Serves: 2

From the Fridge (Garden):

• 12 Red Potatoes, Boiled and Quartered
• 1 Pound of Asparagus, Sliced
• 1 Package of Soy Chorizo
• 1/2 Yellow Onion, Diced
• 1/2 cup of Green Onions, Diced
• 1/4 cup of Thyme, Destemmed
• 4 Lemons, Cut in Half

From the Pantry:

• 1 Tablespoon Olive Oil
• 3 Tablespoons Smart Balance Margarine
• Salt and Pepper

On the Stovetop:

1. Heat Olive oil in Large Saute pan, caramelize onions, reduce heat to medium.
2. Add Asparagus, cook 1 minutes, stirring regularly.
3. Add Potatoes, Soy Chorizo, Green Onions, and Thyme; Cook 2 minutes stirring regularly.
4. Add Salt and Pepper, Margarine and Squueze Lemons; Stir in thoroughly.