Roasted Asparagus with Pickled Onions

These pickled onions are delicious with the roasted asparagus, but consider saving the leftovers for atop your favorite veggie burger—the best excuse to fire up the grill.

asparagus with onions

Roasted Asparagus with Pickled Onions

For the onions:
2 cups (480mL) cider vinegar
1/4 cup (60mL) unrefined cane sugar
1 1/2 teaspoons (8mL) fine sea salt
1 red onion, thinly sliced

For the asparagus:
1 pound (454g/16oz) asparagus, ends trimmed
2 tablespoons (30mL) mild extra-virgin olive oil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the cider vinegar, sugar, and salt in a glass bowl. Whisk until the sugar and salt has dissolved. Add the red onion, making sure it is completely covered. Cover and refrigerate for 24 hours.

Before serving, preheat the oven to 425 degrees F. Toss the asparagus with the olive oil, and place on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 12 to 15 minutes, shaking the pan mid-way, until tender crisp and browned. Serve warm with the pickled onions.


Cornbread Casserole with Stewed Tomatoes

Though it sounds complex, this recipe takes about 15 minutes of prep work, then bakes for about an hour, leaving plenty of time to step away and (hopefully) relax before dinner’s on the table.


Cornbread Casserole with Stewed Tomatoes

For the cornbread casserole:
3 3/4 cups (900mL) fresh corn kernels
2 1/4 cups (520mL) vegan “buttermilk” (see Note)
1/4 cup (60mL) nondairy buttery spread, melted
2 tablespoons (30mL) coconut oil, melted
1 tablespoon (15mL) agave nectar
1 cup (240mL) stone-ground cornmeal (I use Bob’s Red Mill, which is made in their GF facility)
3 tablespoons (45mL) arrowroot flour
1 tablespoon (15mL) baking powder
1/4 teaspoon (2mL) fine sea or Himalayan salt

Stewed Tomatoes
3 pounds (3161g) roma tomatoes, peeled (optional), and chopped
1 large green pepper, chopped
1 large yellow onion, chopped
Handful fresh basil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

If desired, peel the tomatoes before using. To do this, bring a large pot of water to a boil. Insert the tomatoes and boil for 2 minutes. Put a colander in the sink and pour the tomatoes into the colander to drain. Rinse briefly with cold water. The skins will slip right off.

Put the chopped tomatoes, green pepper, onion, and basil in a large pot. Bring to a boil, then reduce to medium-low heat and simmer until vegetables are cooked through and the mixture has slightly thickened, about 30 minutes. If preparing with the casserole, I just simmer the mixture until the casserole is finished.

Note: To make the vegan buttermilk, put 2 tablespoons (30mL) cider vinegar in a measuring up. Add nondairy milk to total 2 1/4 cups (520mL). Let stand 3 minutes, until curdled.


Iced Matcha Latte

Fragrant matcha gets a dose of summer flavor when serve chilled with a drizzle of syrup. If you opt for the Ice Syrup route, check out where you can see where to pick up the unique, local ingredient.

matcha latte

Iced Matcha Latte

1/4 cup hot (not boiling) water
1/2 teaspoon good quality matcha tea
1 1/2 teaspoons coconut syrup or ice syrup
1/2 cup unsweetened coconut milk beverage or other neutral nondairy milk
1/4 teaspoon vanilla extract
About 6 ice cubes

Put the hot water in a small bowl. Add the matcha and whisk until smooth. Stir in the coconut syrup or ice syrup until it dissolves. Pour the mixture into a glass. Add the nondairy milk, vanilla extract, and ice cubes. Mix well. Serve chilled.

Note: Both syrups lend a different flavor to the drink, so be sure to mark your preference before you pour it in. Give it a taste and sample as you add it for your own level of sweetness.