Roasted Fennel and Spring Vegetable Salad

Someday I'm going to write a book called 101 Ways to Make Tacos because tacos are what we have for dinner. Seriously. Every. Single. Night.

Okay, maybe not every single night, but certainly most weeknights. At this point, my partner has basically stopped asking what's for dinner because it's obvious: beans and something else that's going to go inside of corn tortillas. Any questions?

Someday I'm also going to write a book called 101 Ways to Make A Salad because salads are what I have for lunch practically every single weekday.

The key to making a good salad is this: it has to have a good protein source (I usually opt for beans or lentils), a variety of vegetables with complimentary flavors and textures, and a good dressing. For most salads, I usually dress the leaves in a little plain balsamic vinegar, but the classic balsamic vinegar and olive oil mix is fabulous for almost any salad.

And if you eat an oil-free diet, subbing avocado in for oil is a fabulous way to still enjoy a creamy dressing. This sweet and tangy mango salad dressing and this jalapeno avocado lime dressing are great oil-free options.

My personal challenge to enjoying salads is that I don't typically crave raw veggies because Seattle is cold most of the year. However, I can get around this by roasting vegetables and adding them (while still warm) to a bed of cold greens. This salad is my newest favorite and it's a fabulous meal during these cold, drizzly days of spring.

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Creamy Fennel & Broccoli Soup

I can usually tell when life starts to feel a bit hectic and unpredictable because I start craving soup.  Soup was the first thing I ever learned how to cook and it has been a longtime standby in my kitchen.  It doesn't matter if it is the middle of summer... soup can be an incredible comfort food any time of the year.  

This soup is decadently creamy, which comes from blending raw cashews.  With the healthy fats and protein from the nuts, it doesn't take much to make this a full meal.  Just add your favorite summer salad (of course, I highly recommend this one) and maybe a good loaf of bread.  And if you don't share my warm soup craving in the middle of July, just know this can be served cold instead of warm.  

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Creamy Asapargus and Fennel Soup

My leeks sprouted up from the dirt yesterday.  As a first-time gardener, I have to say that it was quite the event.  And by event, I mean, it was basically me alone in the yard acting like a crazy person: jumping up and down, clapping, squealing, shouting about leeks.  I'm sorry if I am your neighbor.

I'm getting better, promise.  I only squealed half as much when I saw the spinach sprouts emerging from the ground today.  By the time the chard starts popping up, maybe I can tone it down to just jumping. Silently.  We'll see.

I guess this means that spring is here.  More rain.  A little sun.  A (hopefully) healthy veggie garden.  And a whole lotta asparagus.  Asparagus always looks so dainty and beautiful.  And you can't beat fresh, tender asparagus when it's in season. 

Even cats can't resist.  

Speaking of cats, I helped my cat kill a fly yesterday.  No, really.  I lifted him onto the windowsill so he could see the bug he was hunting unsuccessfully from the floor.  It was really cute and funny at the time.  But today I kinda feel bad.  It's that whole vegan guilt thing, ya know?

I suppose there's only one remedy for guilt which, of course, would be Creamy Asparagus and Fennel Soup (I promise no creatures were harmed in the making).  This is a light, delicious soup perfect for spring that can be served warm or cold.  It's free of wheat, gluten, soy, eggs, and dairy so it's a great crowd pleaser if you're trying to accommodate guests or family members with allergies.  Or if you just want a really amazing dinner for yourself.  The cat will just have to find dinner elsewhere.

Creamy Asparagus and Fennel Soup
Serves 4

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 fennel bulb, chopped (about 1.5 cups chopped)
2 leeks, ends removed and chopped
1 bunch of asparagus (about 3 cups chopped)
1 teaspoon dried dill
1 teaspoon dried chives
3 cups vegetable broth
1 cup rice milk
Salt and pepper to taste

Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.

In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes). Add asparagus, herbs, broth, and rice milk. Bring to a boil, reduce heat, cover and simmer until asparagus and is soft (about 10 minutes). Remove from heat and cool slightly.

Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper.  Garnish with dried dill and serve.

Sauteed Fennel with Roasted Garlic and Thyme

Last November I went on my first silent retreat.  I wanted to do something that challenged me and also scared the crap out of me.  A 5-day silent retreat was the best idea that I could come up with. 

For those of you that have never experienced a silent retreat, it's basically just what it sounds like. The retreat center that I go to is a Buddhist center situated in the middle of 15 acres of forest.  After the first meal, we take the vow of silence and do not break it until the end of the retreat.  There are usually "interviews" with the teacher where you can speak and ask her questions about meditation or what is coming up for you in your practice.  Outside of these specific times, everyone operates in total silence.

I was so thankful to be going again this year.  It's a very different world there.  Everything is controlled by the ringing of gongs and bells.  Movement is slow and intentional.  And you can't beat seeing the entire sky lit up by stars every night. 

You might think that the silence would make you feel a little crazy.  It does for me at times.  But, I also really appreciate the quiet because we usually get so little of it in our fast-paced world.  It's nice to slow down for a change.

I was standing by a lake there when the first flakes of snow fell.  Just a few flakes at first.  Then a few more.  The next thing I knew I was watching a flurry of snow fall before my eyes into the water.  It was gorgeous.  Please remind me of this the next time I am exhausted by my inbox of email and the pile of dirty dishes that never seem to stay clean. 

My favorite part of the retreat, of course, was the food.  I can never tell if the food there is amazing simply because they make amazing food or if it's because it is one of the few times in my life where I sit and do nothing besides focus on what I'm eating.  I'm sure it has to be both.

During my last meditation session I grew anxious and eager to come back home.  Part of me was concerned about driving on the icy roads.  Part of me missed my life in Seattle.  And part of me just wanted this fennel.  It's good to be home.  

This recipe comes straight from Birgitte Antonsen's Vegetarian Holiday Feast class at PCC.

Serves 4 - 6.

4 to 6 small to medium-size fennel bulbs, cut into quarters
12 to 15 garlic cloves, peeled
2 tablespoons olive oil
4 to 6 sprigs fresh thyme
1/4 to 1/2 cup vegetable broth
salt and pepper

Place the fennel, garlic, and olive oil in a skillet.  Saute over medium heat for about 10 minutes, then add thyme, broth, salt, and pepper.  Let simmer for another 10 to 15 minutes, covered.  Serve warm.

Roasted Garlic and Fennel on Bread

I have mentioned that I am moving into a new apartment at the end of this month.  This apartment will be the 4th apartment that Ash and I have lived in together.  I don't know about other couples, but for us, surviving 4 moves together is a big deal.  We've both agreed that moving tends to bring out some of the worst parts about each of us -- the little cranky moods and sarcastic comments that one can only utter when they are lifting an extremely large and heavy couch. 

We made the decision that this moving process is going to be different.  So far, like most resolutions, we're still struggling with it, but I have hope.  My little contribution to our goal has been (what a surprise!) making food.  When one of us starts getting fatigued and cranky from packing, I know this is my cue to head to the kitchen and not come out until I have something yummy in hand.  Today, this was our little lifesaver.

Even if you are not a big fennel fan, when it's baked like this and then nestled between fresh tomatoes and roasted garlic, you can't go wrong.  This involves minimal prep, which is perfect if you happen to be cooking amongst large stacks of moving boxes.  Enjoy!

Ingredients: 
1 loaf of fresh bread (I love rosemary)
1 cup cherry tomatoes, sliced in half
four bulbs of garlic
2 fennel bulbs, thinly sliced
olive oil
salt and pepper
balsamic vinegar
dried basil and oregano

Roasted garlic:
Remove loose outer leaves. Cut off tops of bulbs so that each clove is open at the top. Drizzle a little olive oil over each bulb. Set the bulbs in the center of a garlic baking dish (if you have one) and cover the the lid.

Place in a cold oven and bake at 300 degrees for 30 minutes. Remove cover and bake an additional 45 minutes or until garlic is tender and husks are golden brown. Add more olive oil as necessary.

Baked fennel:
Select a heavy roasting pan or large gratin dish. Remove any fennel fronds. Cut the top stalks from the fennel and reserve for stock (or juice!). Slice the base into thin slices - it's best to have a very sharp knife for this.

Set in the roasting pan, seasoning lightly with salt and drizzling with olive oil. The fennel does not have to fit in a single layer.  Cover the pan tightly with foil. Bake alongside the garlic at 300 degrees for 1 hour and 15 minutes. Remove the foil for the last 15 minutes to let the flavors heighten.

Bread:
Cut into 1-inch slices. After you have pulled the garlic and fennel from the oven, place the bread slices directly on the racks for 5-8 minutes to heat. Leave it in for 5 minutes if you like softer bread, 8 minutes if you like it a bit harder.

Once you have warmed your bread and given the garlic a chance to cool, remove the garlic from its skin and spread a few cloves over each bread slice. Top with a layer of roasted fennel and a few fresh tomatoes. Sprinkle with dried basil, oregano, salt, and pepper to taste. Drizzle with more olive oil and balsamic vinegar.

Raw Beet and Fennel Salad

This is one of the most amazing salads I have ever tasted. Maybe it's because I'm in love with beets at the moment. Or that fresh fennel and cucumber is a heavenly delight. Or maybe it's that all this raw food is going straight to my head. Regardless of the reasons, it is a delicious and very easy-to-make salad.

If you are lucky enough to have a mandoline, then it's time to pull it out. If not, then grab your sharpest knife and get to work. I do not have a mandoline so I did this by hand. The beauty of this salad is the thin slicing. Even if you do not think you will like the taste of raw beets, when they are paper-thin, they are very delicious. If you are nervous about trying the raw beets, I also recommend letting them soak overnight in the dressing to soften up a bit. I tried this with some leftover salad and it was even better the next day.

I've made several batches of this over the past week and have begun to use a vegetable peeler on the beets. A peeler will give you perfectly thin slices without a ton of work. Experiment for yourself and see what you like best. Be sure to report your findings!

These past two weekends have been so beautiful that even with my CSA produce, I have to make a trip to the farmer's market. You can find pretty much everything that you need for this salad at the market. If you don't want to use cabbage, then feel free to use fresh greens instead.


Serves 2.

1 head of cabbage (I used green)
4 radishes, thinly sliced
1 large fennel bulb (or two medium), thinly sliced
2 small carrots, thinly sliced
1 red beet, thinly sliced
1 golden beet, thinly sliced
1 cucumber, thinly sliced

Dressing:
1/2 cup fresh mint leaves
1/4 cup lemon juice
1/4 cup olive oil
1 Tbs agave (or to taste)
1 1/2 Tbs. Dijon mustard

Puree mint, lemon juice, oil, agave, and mustard in a blender until smooth. Prepare your vegetables. You can either arrange them on a plate and drizzle with the dressing or you can toss the dressing with the salad. (I told you it was easy!)

Fennel & Lentil Soup

Tonight has been the perfect evening. Came home from work just in time to make it to my body-building class at my gym. Indulged in some fitness magazines on the treadmill after the class. Came home and warmed up some of this yummy soup. Lit some delicious-smelling candles and listened to some amazing ladies (Alicia Keys, Brandi Carlile, India Arie, Regina Spektor, & Meshell Ndegeocello) while reading cookbooks. I couldn't be happier. Hope you had a wonderful and relaxing Thursday evening of your own!

2 leeks
1 fennel bulb, chopped (I used the entire bulb & stalks, but saved a few of the feathery leaves for a garnish.)
2 sweet potatoes, chopped
1 cup lentils (I used French green lentils, but you can use whatever strikes you!)
3 cubes veggie bouillon* (you can use more or less depending on how strong you like your broth)
5 ribs celery, chopped
2 Tbs apple cider vinegar
6 cups water (you can use more or less depending on how much broth you like)
2 Tbs olive oil
2 cloves garlic, minced
salt and pepper to taste

Start by preparing your leeks. Cut off the roots and dark-green outer leaves. Cut the leeks in half (length-wise), then chop into pieces. I like to wash them after I've chopped them because this is the best way to remove the dirt that gets trapped in their layers.

Add the olive oil to a medium pot and place on medium heat. Add your leeks and saute for about 5 minutes. Add the garlic, celery, fennel, and sweet potatoes. Saute for about 5 minutes.

Next, add the water, bouillon cubes, and apple cider vinegar. Bring to a boil and add the lentils. Cook on medium heat for about 45 minutes, until lentils are soft. Add salt and pepper to taste. Serve and garnish with the feathery fennel leaves if desired.

Soy-free, Gluten-free (double-check your bouillon if you are worried about soy or gluten)*

Fennel, Ginger, Fruit & Veggie Juice

I'm a big fan of fresh juice. I bought a Juiceman a few years ago and have never regretted it. There is lots of information on the benefits of drinking fresh juice, but from personal experience, I find that juice helps with indigestion and is a great pick-me-up when you're feeling fatigued or your blood sugar is low.

I have some leftover fennel from yesterday's recipe, which is perfect for juicing!

For my juice, I combined a few sprigs of fennel, a small piece of ginger (about the size of your pinky), 1/2 an apple, 1 pear, 3 stalks celery, 4 large kale leaves, and 1 carrot. You can mix and match with your favorite fruits and vegetables. When you are juicing items that will produce little juice, such as the fennel, ginger, and kale, place them between apple slices or pear to make it easier to juice.


Fennel has great health benefits and both fennel and ginger aid in digestion. Celery is very alkalizing so it equalizes the body's PH, which is great if you are prone to acid reflux or get frequent stomach aches. I also recommend cucumber, which is very hydrating in a juice.