VEGAN HOLLANDAISE SAUCE WITH GREEN ASPARAGUS

I was inspired me to buy some super fresh asparagus from our green market. I steamed it and tried out a vegan hollandaise sauce tonight and everyone (including Adrian) loved it which was a miracle. It was so easy and nice not having to deal with raw eggs. I got the recipe from:

https://www.exceedinglyvegan.com

INGREDIENTS (4 small starters):

Vegan hollandaise sauce ingredients:

• 1/2 cup cashews
• 1/2 cup water
• Juice of 1/2 lemon
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/3 tsp turmeric
• 1 tsp Dijon mustard

Other ingredients:

• 200 - 300g asparagus

METHOD:

All you need to do is add all vegan hollandaise sauce ingredients into a smoothie blender and blend until you got a smooth sauce. I used a vitamix on 10 and blended for 2 minutes.

Then cook the asparagus for 3-5 minutes. If you don't serve immediately instantly cool down the asparagus in ice water so it retains its green colour and freshness.

Drizzle the hollandaise sauce (either cold or warmed up) over the asparagus and serve. Enjoy!

Quick and Spicy Tomato Soup

This is such a quick and easy (the pasta literally cooks in the directly in the soup) recipe by Giada DeLaurentis.  I think it's delicious, 

Ingredients:

3 tablespoons olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)

2 (14-ounce) cans chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1/2 teaspoon red pepper flakes

1/2 cup pastina pasta (or any small pasta)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1. 
   
2. Directions: 
3. Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.