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.

Read more »

Roasted Baby Turnips with Spicy Mustard Dressing

No one should ever have to weedwack their entire lawn. Ever.

Unless, perhaps, you have teenagers and want to punish them... Unfortunately, I don't, so I got to experience the punishment for myself.

Earlier this year, my partner and I began renting a house from family members who are currently living overseas. I was excited at the thought of renting an entire house, however, it never occurred to me that with the amazing deal they were giving us, it also meant we had to do a lot of work.

It didn't even cross my mind that I would need to mow the lawn. That is, until I noticed that our grass was about a foot and half taller than the yards on both sides of us. Oops.

The grass was so tall, in fact, that the lawnmower repeatedly stalled when I tried to mow it. And that is when I came up with the brillant idea to weedwack the entire lawn and then mow it.  Two and a half hours of the most intense work ever, I felt like the biggest idoit on the planet. Well, at least I did until I woke up the next morning and saw how amazing my arms looked.

So, in summary, don't ever let your lawn get long enough that you need to weedwack it, but if you do, just know that you'll look great afterwards.

And, if any of you have suggestions about a smarter way I could have handled the lawn situation, I'll take 'em. Maybe I can even trade you a recipe for some landscaping advice... Roasted baby turnips, anyone?

Read more »

Pico De Gallo Juice

Can I share something strange with you? I am obsessed with cilantro. No, really. Obsessed. It's always interesting to me when I hear about people who don't like the taste of cilantro because I absolutely crave it. 

This strange phenomenon goes back awhile too. In fact, in my high school marketing class we were in charge of coming up with our own unique recipe and brand for salsa. Can you guess what mine was called? Cilantro Sensation. Hey, I still stand behind my product. :)

This week in the spirit of Cinco de Mayo, I got inspired and wanted to see if I could turn the fresh flavors of pico de gallo into a juice. Mission accomplished! And, it's pretty dang good if I say so myself...

Read more »

Leek and Asparagus Stir-Fry with Mushrooms

I learned a very important lesson recently.

You know those lessons that you'll never forget because they were so embarrassing to learn?  Yep, it was one of those.

Lucky for you that I'm going to share it with you so that you will never have to learn this the hard way: when you are signing one of those slightly awkward cards being passed around your office (you know those cards from everyone for someone's birthday, departure, or a general congratulations, etc...), make sure to double check who the card is for.

I mean, you wouldn't want to be the one who wrote "best of luck at your new job!" to someone who's supposed to be getting a "congratulations" card for starting their family, would you?

That's just awkward. Don't be that person.

But, if you do happen to be that person, here are a few options:

Option #1: White it out. However, this only works if the card is white and those tricky Hallmark folks love those fun colors...

Option #2: Cover it up with stickers. Of course, that is assuming that you are an adult who happens to carry stickers around. Unfortunately, (or perhaps, fortunately), I'm not that person.

Option #3: Own it. Just admit that, yes, you are that person who wrote the weird message in someone's card and there is no taking it back now.

Ohh if only cards were as easy as stir-fries... 

See, with stir-fries, there are no mistakes, no awkwardness. You can always alter ingredients or change things up as needed. They're impossible to mess up. And they work for any occasion.

So, I guess the lesson I learned is really this: sign less cards and make more stir-fries. I think that's my new motto.

Read more »

Quinoa Lettuce Wraps with Easy Peanut Sauce

Need some motivation to help you eat your veggies? 

Or perhaps you're a bit bored in the quinoa department and are looking for a little recipe inspiration? 

I've got you covered. Today's recipe is fresh quinoa lettuce wraps and an easy peanut sauce that comes together in a snap! You're gonna love these!

For the recipe, be sure to head on over to my guest post at Cooking Quinoa. I love Wendy's blog because she is so creative when it comes to making new recipes with quinoa and creating dishes that the whole family will enjoy. (And who knew there were so many amazing ways to use a single ingredient?!)

Smoky Tempeh with Purple Asparagus

I don't want to alarm you, but I think this is the best thing I have ever made. And, to be completely honest, I wasn't expecting it to be. 

Sure, I thought it would be good. I mean, salty, smoky tempeh combined with fresh asparagus? Sounds pretty amazing, right?

The end result is more than amazing. 

As I was typing this out right now I got a little nervous and doubted myself. Could this really be the best thing I have ever made? 

*Takes another bite.* 

Yep, it is.  Affirmative. 

Read more »

Roasted Fennel and Cauliflower Soup

Let me start this by saying that I'm not a big "kid person." I heavily admire people who are parents (seriously, you have the hardest job on this planet!), but I've never wanted to be one myself.  I also work with children and families in my job so I get a pretty good dose of being around kids in my daily life.

And this is precisely why when a friend told me several months ago that I "would make a wonderful mother," I practically laughed in her face. That's nice and thank you, but nope, it's not for me. 

She proceeded to tell me that she was convinced someday I would adopt a child from an orphanage. I continued to argue that ain't ever gonna happen.

This is exactly why this week I had a mental breakdown when I read this blog post by Lindsay at Pinch of Yum.  Lindsay and her husband moved to the Philippines for a year to teach at an orphanage. When I saw the pictures of these kids and read her post yesterday, I literally felt an urge from deep inside of my chest to move there and adopt these children. All I could think was, "oh $*%t, it's happening..."

And so, in order to prevent myself from moving to the Philippines and/or adopting children tonight, I made soup. This may not make a lot of sense, but it seemed like a better choice than hiding in a corner of my kitchen and stuffing my face with cookies from sheer panic.

If you see a cookie recipe posted here tomorrow, please send help.

Read more »

Fried Beets

I've been in the midst of an awkward living situation for the past few months and have had the utter joy of living with my partner's older brother while him and his wife are in the process of moving overseas. As someone who has had very few roommates in her life, I am overjoyed that at the end of the month we will have the place to ourselves and life will be back to normal. 

I think the best part of the last three months was when I got a lecture from my partner's brother about "not leaving dirty dishes in the bathroom." This lecture turned out to be a misunderstanding spurred by the fact that I had left a bowl of my homemade citrus and coconut body scrub on the bathroom counter. Apparently when the coconut oil hardens (as coconut oil does when it is cold), this mixture ends up looking like "moldy cereal with almond milk."

I'm totally guilty of being an almond milk drinker, but dude, I didn't leave moldy cereal in the bathroom. It's body scrub, I swear. I think by the end of this experience we are all excited at the possibility of having our own personal space again. 

I do have to say one thing I am grateful to him for and that is this recipe. I thought I had enjoyed beets every possible way that one could enjoy beets: roasted, boiled, steamed, and raw. But fried? Ooh, this is dangerous business. 

Read more »

Spicy Carrots

Every year for the past five years I have promised myself that I would make a raw cashew cheesecake for my birthday.  And every year I have failed.  Apparently this year is no different. 

Somehow I really thought things would be different this time around.  But, apparently if given the choice between dessert and vegetables, I am the one person in a million that will choose vegetables every single time.  So today you get spicy carrots.  The cheesecake will just have to wait.

Read more »

Sauteed Dandelion Greens

One of the things that I love most about this time of year is the bounty of fresh greens.  Everywhere you look at the farmers market, booths are exploding with baby kale, collards, perky lettuce, spinach, and dandelion greens.  Dandelion greens are a bitter green that, you guessed it, come from the dandelion plant.  (Yes, that same "weed" that grows in your yard makes a wonderful side dish for dinner!)  You can find them in spring and early summer and most health food stores even carry them.

You could also pick your own dandelion greens, but if you do this make sure you are picking them from somewhere that has not been exposed to chemicals or pollution.  It is best to avoid areas near traffic (like freeways and roads) or near train tracks.  There are many great books available about foraging for wild plants and weeds so I highly recommend doing your research before getting too adventurous.



Read more »

Recipes for Spring

Happy May!  Here we are at the beginning of another month. Can you believe how quickly time flies?  Today I wanted to do something different and share a poem with you.  This is my favorite poem because it reminds me of how important it is to live in the here and now.  I've shared it here in the past, but I think it's worth sharing again.

Read more »

A little bit of life...

I thought it might be fun to take a break from the kitchen and show you a little bit of life right now.  It's busy.  It's thriving.  It's awesome. 

Before I was a blogger or ever felt compelled to take a photograph of my dinner, I used to create art.  I used to paint, make jewlery, scrapbook, and decorate my house.  Over time I lost touch with these things. Writing and photography has been such an amazing creative outlet for me that other creative projects have fallen by the wayside these past couple of years. 

I think that my brain is so immersed in food and writing projects at the moment that it can't handle much more.  So it's time my hands stepped up.  Over the past month I have become obsessed with making jewelry again.  I used to do a lot of intricate bead work and would make large, flashy, colorful pieces of jewelry.  This is not my style anymore so now everything is simple and delicate. 

A blog friend at Hobby and More recently asked me about donating an item for a fundraiser she is doing for the Visakha Society for Protection and Care of Animals in India.  I was really impressed with this organization and the work they are doing.  It also seemed like the perfect excuse to hit the bead store and spend some time crafting something new.  If you are interested in participating, you can donate items until April 21st (my item is pictured above). The fundraiser will go live on April 22nd and then you will be able to purchase raffle tickets for $10 for items that you are interested in.  For more details, visit her fundraising page.

Read more »

Sesame Coconut Bok Choy

When life gets really hectic, there are always a few tell-tale signs that I can count on to remind me that I need to slow down and create some more breathing room.  This morning I misplaced my keys, started crying in my panicked search, and then stepped my bare foot right into my cat's wet food bowl.  Losing things, crying randomly, and making messes has been the theme of my week.  I am going to take this as a clear sign that I need to shift some priorities in my life right now.  

I know that I am one of those people who strive to "do it all," but my plate has been feeling exceptionally full lately with working full time, getting my health coaching certification, blogging, and starting my own coaching business. Things really start feeling out of balance when I tack on other responsibilities like caring for my sick cat, trying to be a supportive and patient partner, and taking care of myself by working out every day.  

Sometimes when life starts feeling a little too crazy I have to retreat to my kitchen.  Life in my kitchen always manages to feel a little saner, kinder, and more rewarding.  I mean, can you think of any place else that you can create this lovely concoction of sesame coconut deliciousness?

I could eat bok choy stir fry every day for the rest of my life and feel completely satisfied.  But throw some sesame oil and coconut flakes into the mix?  Wow.  I think this bok choy just got upgraded from delicious to a downright guilty pleasure.

Read more »

Creamy Broccoli & Kale Soup

Our bodies are really good at telling us when we need to slow down.  It seems to me that our minds that are the problem... always thinking about what's next, planning our to-do list, or scheming about some big project.  

This week my body has been telling me that it's time to slooow down.  I've definitely been pushing myself hard the last six weeks and after waking up with the beginning of a cold, I am finally listening to what my body needs.  My body wants more sleep, more time for relaxing, and a really good dinner.  What does your body want?

Read more »

Creamy Carrot Soup with Fresh Basil

I have always been interested in cooking, but it wasn't until I was in college and living on my own that I learned how to actually cook.  Making soups was one of the first things that I learned and it's still one of my favorites.  Soup is amazingly delicious, healthy, easy to make, and hard to mess up.  Can you think of a more perfect food? 

You can eat it for lunch, dinner, and heck, even breakfast if you want.  It can also be eaten cold or hot and adapted based on what's available and in season.  Clearly my love for soup runs deep.

This summer I think I might have broken the record for hot soups.  This time of year I'm usually enjoying some Raw Zippy Summer Gazpacho (my favorite summer soup!) or chilled Cream of Asparagus and Broccoli Soup.  However, our wacky weather has dictated something a bit warmer than normal.

I am currently in love with this carrot soup and have made three separate batches.  It's perfect for a light lunch combined with a muffin or paired with cornbread and a hearty salad for dinner.  I like this soup best with fresh orange carrots because there's something in my brain that tells me that carrot soup should be orange.  When I tried rainbow carrots in a batch, it turned more of a puple-y color and my mind kept trying to convince me it didn't taste the same, even though it did.

I'm also a bit of a soup weirdo (that's totally a term) and always have to include beans in my soup.  I love the extra bit of protein and heartiness that beans add to soups, especially when you're trying to make a meal out of 'em.  But, if the beans aren't your thing feel free to leave them out.

Creamy Carrot Soup with Fresh Basil 

Serves 4

2 Tablespoons extra virgin olive oil

2 medium yellow onions, diced

5 cups of carrots, chopped

1 cups of garbanzo beans, cooked

5 cups of vegetable broth

1/4 cup basil, chopped

Freshly-ground sea salt and black pepper to taste

Add olive oil to a pot over medium heat.  Add the onions and sauté until translucent, about 5 minutes.  Add the carrots and sauté for another 5 minutes.  Add the garbanzo beans, cover with the vegetable broth, bring to a slight boil, and cook until carrots are soft, about 15 minutes.  

Next, blend the soup (adding more broth or water as necessary) by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand). 

Stir in the basil.  Add salt and pepper as desired.  If a thinner consistency is desired, add more broth or water.  Garnish with more basil, edible flowers, or herbs of your choice.  

Green Goddess Salad Dressing

If I was ever entered into a vegan "hot dog" eating contest I would lose.  I would probably make it through one hot dog.  Then maybe half another.  Then I'd get a stomach ache and be voted out.

But, a salad eating contest?  Now that's a different story.
 
A few months ago I came up with this weird idea that I was going to eat a salad every day.  It was the beginning of spring and eating a salad just seemed like an easy way to get more raw, fresh veggies into my diet.  Now three months later, I'm hooked.

Every weekday I eat a salad for lunch and on the weekends, I eat a salad for dinner.  There have definitely been a few days where I missed my daily salad and I felt the difference.

Now, when I say "salad" I'm not talking about the kind of salad that has more fat than a Big Mac.  But, I'm also not talking about the weird "diet" salads with just lettuce and non-fat dressing.  In fact, I think those freak me out more. 

If you're really aiming to make a salad a meal I think it needs to have a few components.  I always make sure that mine have a good balance of fat and protein.  You want your salad dressing to have some fat in there so that you can absorb all of the good nutrients from the greens and vegetables you are eating.  Fat, in moderation, is a friend.

And you can't forget the protein.  I always make sure my salad has a couple of different kinds of beans and on occasion I'll add tempeh or tofu.  This is what will really turn your salad from a side dish to an entree.

For my salad dressing, I usually make a mix of vinegar and olive oil with fresh herbs, but I've been craving something a little creamier and different lately so I decided it was time to make some green goddess dressing.  I've seen lots of different versions of this dressing and it always seems to have a mix of herbs, oil, and lemon juice.  I added some avocado for a creamy texture and played around with different fresh herbs from my garden.  You can easily adapt this to your own version based on the herbs you have on hand.  

Green Goddess Dressing
Serves 2 - 4

Instructions:
1 avocado, skin removed and pitted
3 Tablespoons apple cider vinegar
1/3 cup water
1 1/2 teaspoons lemon juice
1 clove garlic, minced
1/4 cup fresh parsley
10 basil leaves
1 small sprig of  mint
2 green onions
2 Tablespoons agave
1/4 cup oil
freshly ground black pepper and sea salt to taste

Ingredients:
Add the avocado, apple cider vinegar, water, lemon juice, garlic, herbs, onions, and agave to a food processor or blender.  While the blender or food processor is running, add the oil in a thin stream.  Blend until thoroughly mixed.  Add in salt and pepper to taste.

Warm French Lentil and Brussels Sprout Salad

No I did not spend all weekend watching Twilight.  Why would you ask?  What an odd question.  You must be a weirdo.

Definitely weirder than me who, um, just might have spent all weekend watching Twilight.  I also might have had to join a local movie store because Netflix didn't ship the third movie in time.  Hey, I said might.  It doesn't mean it happened. 

Still think I'm weird?  Don't worry, I was just kidding a minute ago. I didn't spend all weekend watching Twilight.  Really!

It was my cat.  He's kinda creepy like that.  See?  Creepy cat.

I know what you must be thinking.  I mean, watching Twilight all weekend?  Eating Brussels sprouts in May?  I may not be able to defend my recent movie selections, but it sure doesn't feel like May in Seattle right now and Brussels sprouts are hitting the spot.

This salad was inspired by Joy The Baker.  It is simple, earthy, and delicious, without a lot of fuss.  It's perfect for after you come home from the Farmer's Market drenched from an unexpected downpour.  Or after you've spent all morning weeding in a cold, gloomy garden.  Or, you know, after you spend all day catching up on your favorite romantic vampire flicks.  If you're into that.

Warm French Lentil and Brussels Sprout Salad
Serves 2 as an entree or 4 as a side

1 cup french lentils
3 cups vegetable broth (or water)
1 pound Brussels sprouts, cut into ribbons (lay sprouts on their sides and slice thin, creating green ribbons)
1-inch piece of ginger, grated
2 garlic cloves, minced
2 tablespoons olive oil, divided
3 scallions, chopped
1 avocado, pit removed and chopped
freshly grated pepper and sea salt to taste

Preheat oven to 325 degrees. 

Add your lentils and vegetable broth (or water) to a pot and bring to a boil.  Boil for 3 minutes, then bring down to a simmer.  Simmer until lentils are cooked and tender (about 30 - 45 minutes).  Drain any extra liquid from the pot. 

Using your hands, mix the Brussels sprouts with 1 tablespoon of olive oil, ginger, and garlic. Use your fingers to get the oil worked into the Brussels sprouts well.  Lay flat on a sheet pan and place in the oven for 8 minutes, turning them after 4 minutes.  When cooked, the Brussels sprouts should be tender (but not mushy) and the garlic and ginger will be fragrant. 

Divide the Brussels sprouts evenly amongst your plates.  Top with the lentils.  Add the chopped scallions, avocado, salt and pepper to taste, and drizzle with a little olive oil over the top.  Serve warm. 

Springtime Fiddleheads

Fiddleheads. 

That's right, I said fiddleheads.  Ever heard of 'em?  I hadn't either until a couple of weeks ago when I learned that you can eat young ferns.  No way?!  Way.

Fiddleheads are the tightly coiled beginnings of new ostrich ferns.  They aren't around for very long so if you're interested in trying them, you'd better get to it before it's too late.  They typically grow low to the ground in wet areas and begin to pop up when temperatures start rising in spring.  (Since some fern varieties are toxic, only forage for them if you know how to correctly identify them.)  I was lucky enough to find them this past weekend at the farmer's market.

They have a similar texture to asparagus, but a taste all of their own.  When steamed they become a bit bitter, but boiling helps bring out their sweet flavor. They are also full of antioxidants and omega-3 fatty acids.  Who knew all those nutrients could be packed into one little fern! 

To prepare your fiddleheads, begin by washing them thoroughly to remove any grit.  Snip off the brown ends and store in water until using.  I opted for a simple recipe with balsamic vinegar, but they can be used in place of broccoli or asparagus in any recipe or even used in place of basil in pesto. The possibilities are endless!  What fiddlehead recipes have you tried?

Fiddleheads with Balsamic Vinegar
Serves 2

1 tablespoon olive oil
1/2 yellow onion, sliced into halfmoons
2 garlic cloves, minced
1/2 pound of fiddleheads, washed and ends trimmed
2 tablespoons balsamic vinegar
freshly ground sea salt and black pepper

Add one tablespoon of olive oil to a pan over medium heat.  Add the onion slices and saute for 5 minutes or until onions are translucent.  Add garlic and saute for an additional minute. 

Meanwhile, boil fiddleheads for about 5 minutes, or just until tender.  Drain, then add to the pan with the onions and garlic.  Saute for another 2-3 minutes, until fiddleheads are tender but not mushy.  Add the balsamic vinegar.  Top with sea salt and black pepper to taste.

Braised Leeks

All I can think about right now is spring.  And sunny weather.  It seems to have (finally!) hit Seattle and it is amazing. Earlier this week I got outside for my first bike ride of the year.  It was exactly what I needed.

Of course, that beautiful bike ride was followed by some crushing news.  I came home to find my cat sitting on my parsley.  The parsley I so carefully grew from seeds.  The parsley I've been tending to every day for the past month and a half.  The parsley that was only one day away from being transplanted into the garden.  The parsley that I had so many culinary plans for.  Yep, that parsley.

Okay, I'll admit.  I cried a little.

This is my cuddly little monster, Bilbo.  Don't be fooled by his cuteness.  He has a plan for world domination and your herbs are next.

There's something about spring that just makes me want to eat green things.  There's been a lot of asparagus, broccoli, and greens around here lately.  Lots of big salads.  And lots of leeks.  I usually saute my leeks in a little oil and add them to other vegetable dishes with some salt and pepper, but when I stumbled upon this recipe in Vegetarian Times I knew I had to have it right away.  And it was worth it.

The key to cooking this is to cook the leeks long enough so that they are tender, but not so long that they are mushy. If you're worried about fat or calories, you could leave out the second tablespoon of olive oil to drizzle over the top, but I would encourage you to splurge.  That extra bit of oil adds a great flavor to the finished dish.  Ah, spring. 

Braised Leeks
From Vegetarian Times, April/May 2011
Serves 4

4 medium leeks
2 Tablespoons olive oil, divided
1 cup low-sodium vegetable broth
2 teaspoons agave or brown rice syrup
1 cup water 
2 teaspoons rice vinegar
Salt and pepper

Cut green tops from leeks and trim ends without removing bottoms (to hold it together).  Halve each leek and rinse each layer thoroughly to remove any dirt.

Heat 1 tablespoon of oil in skillet over medium-high heat.  Add leeks cut-side down and cook 3 minutes, or until browned.  Turn leeks and brown 3 minutes more.

Add broth, agave or brown rice syrup, and water. Add salt and pepper if desired.  Partially cover, and simmer over medium-low heat for 20 - 25 minutes, or until leeks are tender.

Whisk together vinegar and remaining 1 tablespoon of oil in bowl.  Transfer leeks and cooking liquid to casserole disk.  Drizzle with vinegar mixture.  Serve warm or at room temperature.

Note: There will be broth left over after cooking.  Plan ahead and save it for another recipe!

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.