Creamy (vegan) Asparagus Soup with Shiitake “Croutons”

Creamy (vegan) Asparagus Soup with Shiitake “Croutons”

Ok, so this is my third asparagus recipe in a row, but I suppose that’s what happens when you primarily eat seasonally and locally. {sorry/not sorry}  This soup is velvety, full of spring flavors, and just happens to be vegan.  I wanted to make a creamy soup, but didn’t have any cream in the house…BUT I did have a big bag of cashews, so I made cashew cream.  It’s easy and adds such a wonderfully luscious texture and richness to the soup.  I’ve also got a trick to making the soup super green…souper green?!

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Virtual Vegan Potluck: Lemon Thyme Polenta Bites with Arugula Pesto & Mushrooms

Lemon Thyme Polenta Bites with Arugula Pesto & Mushrooms

Hello and welcome to the 2014 Virtual Vegan Potluck!  I’m so excited to be part of the VVP this year and want to give a huge shout-out to Annie, Angela and Poppy for organizing this worldwide virtual foodie event!  Be sure to check out all the awesome vegan recipes by way of the Go Forward/Go Backward buttons at the bottom of this post.  You can also go back and start at the beginning of the potluck chain.  Have fun, get hungry and enjoy!

Grilled Spring Veggie Pasta with Blue Cheese and Balsamic Syrup

In my house, the dude is NOT the grill master, it’s this dudette (thumbs pointing at myself).  Nothing makes me happier than sweating bullets in the hot Missouri sun standing in front of a flaming veggie-covered grate with my face about to melt off from the heat of the grill, tongs in one hand and a glass of Sauvignon Blanc in the other.  It’s pure joy.  I get so stoked when spring arrives because one of my favorite things to grill is asparagus, I could eat mountains of it…and when you combine them with grilled portabella mushrooms, blue cheese, balsamic syrup, and garlicky pasta the birds sing, rainbows beam, and fairies flutter about doing a happy dance…at least that’s what happens in my head…what, too much wine?

Ok, let’s get it on!  Grilling, that is.