ASPARAGUS OMELET IN A BAG

SERVES 4 PORTIONS

1 cup (120 g) chickpea flour

3 tbsp. (15 g) nutritional yeast

2 tbsp. (15 g) cornstarch

1 1/2 tsp. Indian black salt (kala namak; see note)

1/4 tsp. black pepper

1 3/4 cups (415 ml) vegetable broth

2 cups (250 g) chopped asparagus; woody ends trimmed

1 cup (40 g) packed baby spinach or arugula

1/2 cup (55 g) vegan Cheddar shreds (optional)

1/4 cup (30 g) diced shallots Cooking oil spray

NUTRITIONAL VALUES

Calories: 287kcal
Fat: 5.2g (1.2g S.Fat)
Carbs: 42.4g
Protein: 20.3g
Sugar: 7g
Sodium: 438mg

METHOD

Whisk together the chickpea flour, nutritional yeast, corn starch, Indian black salt, and black pepper in a mixing bowl until combined. Whisk the vegetable broth into the flour mixture until smooth, then divide it among four sealable sandwich bags.

Next, fill each bag with 1/2 cup (75 g) asparagus, 1/4 cup (10 g) spinach, 2 tbsp (15 g) Cheddar shreds (if using), and 1 tbsp (7 g) shallots. Refrigerate or store in an iced cooler for up to 1 week before preparing.

Warm a pan or well-seasoned cast-iron skillet over medium heat when you're ready to make an omelette. Apply a thin layer of cooking oil to the pan. When the omelette bag is hot, shake it vigorously.

Pour the mixture into the pan and cook for 5 to 7 minutes on one side, or until the edges begin to brown. Cook for another 2 minutes after flipping one half over onto the other. When ready, repeat with the remaining bags and serve hot.

RECIPE NOTES

If you have the space and don't mind the weight, you can bottle these omelettes in 12-oz. (355 ml) jars.

CAULIFLOWER ALFREDO WITH GRILLED ASPARAGUS

SERVES 4 PORTIONS

FOR THE CAULIFLOWER SAUCE

3 cups (300 g) cauliflower florets

1 cup (135 g) chopped white onion

1/3 cup (45 g) raw pine nuts

3 cloves garlic, peeled

2 tbsp. (10 g) nutritional yeast

1 tbsp. (15 ml) lemon juice

1 tsp. salt

1/2 tsp. white pepper

FOR THE ASSEMBLY

8 oz. (225 g) fettuccini pasta, gluten-free, if necessary

8 oz. (225 g) asparagus, woody ends trimmed

1 tbsp. (15 ml) sunflower oil

Pinch of salt

Pinch of black pepper

2 tbsp. (20 g) toasted pine nuts

NUTRITIONAL VALUES

Calories: 266kcal
Fat: 18.4g (1.8g S.Fat)
Carbs: 20.6g
Protein: 9g
Sugar: 5.4g
Sodium: 819mg

METHOD

TO MAKE THE CAULIFLOWER SAUCE
In a pot, combine the cauliflower, white onions, raw pine nuts, and garlic, then cover with water. Bring the pot to a boil over medium-high heat, covered. Adjust the heat to medium and cook for 10 to 12 minutes, or until the cauliflower is fork tender, with the lid slightly vented.

Drain the pot carefully, then combine the boiled cauliflower, onions, pine nuts, and garlic in a blender with the nutritional yeast, lemon juice, salt, and pepper. Set aside after puréeing until completely smooth.

TO ASSEMBLE
Preheat a grill to 400oF (200oC). Cook the pasta according to the package directions. While that is cooking, toss the asparagus in a bowl with the oil, salt, and pepper to coat. Grill the asparagus for 2 minutes per side, or until the grill marks are very visible.

When the pasta is done, drain the water and toss it with the cauliflower sauce. Cook, uncovered, over medium- low heat for 3 minutes, or until the sauce has thickened slightly. Distribute the pasta among four plates or shallow bowls, then top with the grilled asparagus and toasted pine nuts. Serve.

RECIPE NOTES

To make this dish even more opulent, drizzle truffle oil over the top of each plate before serving.

ANDALUSIAN ASPARAGUS SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

3 1/2 oz. (100 g) seitan

15 green asparagus spears

15 white asparagus spears

5 pitted dates

2 small unwaxed oranges

2 tbsp. extra virgin olive oil

1 3/4 oz. (50 g) pitted black olives

1 tbsp. balsamic vinegar

1 tbsp. soy sauce

1/2 tsp. hot paprika

1 tsp. sweet smoked paprika

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of ground allspice

1 tbsp. lime juice

NUTRITIONAL VALUES

Calories: 457kcal
Fat: 19.6g (3.3g S.Fat)
Carbs: 27.2g
Protein: 39.7g
Sugar: 15.2g
Sodium: 1948mg

METHOD

Cut the seitan into 1/2-inch (1-cm) cubes. All asparagus spears should have their woody ends removed. Peel the bottom one-third of each green asparagus spear. All of the asparagus spears should be cut diagonally into 11/2in (4cm) long pieces. Set aside the asparagus tips.

Dates, finely chopped 1 orange, finely grate or use a zester to make fine strips Squeeze the juice from both oranges into a bowl.

In a pan, heat the oil and sauté the seitan and asparagus pieces (but not the tips) for a few minutes over medium heat. Combine the olives and orange zest in a mixing bowl. Combine the vinegar, soy sauce, and orange juice in a mixing bowl. Combine both types of paprika, as well as the salt, pepper, allspice, and lime juice in a mixing bowl. Cook for 5 minutes on low heat. Finally, fold in the asparagus tips and dates and cook for a few minutes. The salad is delicious both warm and cold.