Asparagus « Vegan on the Run

Confession: I’m always craving egg salad of the eggless variety. Itching to make this salad a bit less straightforward and more playful, I decided to incorporate it into a colorful dinner spread, featuring local produce I picked up at the market last weekend. Rather than scooping the eggless salad onto a naked plate, or a bed of greens, I opted to let it rest gracefully atop sautéed Portobello mushroom caps. These eggless egg-dressed caps were accompanied by steamed asparagus and sliced tomato, resulting in a balanced meal ranking low on the glycemic index and high on the satisfaction scale.

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While tofu doesn’t make up the bulk of my diet like it once did back when I first entered the vegetarian world a decade ago, it does typically enter the dinner lineup once or twice a week. In many cases it’s in the form of a signature scramble or quinoa dish; however, sometimes I like to take a simpler, minimalistic route. This particular dish brings together tofu with a down to earth, homestyle favorite—barbecue sauce, and pairs it with a bed of fresh sautéed asparagus.

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