Carolyn: I’m starting the week with a bonus recipe since I made it last weekend. One of my staff had told me about Shalane Flanagan/Elyse Kopecky’s cookbooks since his wife is a runner and vegan. The asparagus soup is the first recipe I’ve tried, from “Run Fast. Cook Fast. Eat Slow.” The “cook fast” definitely appealed to me. Also, I had a ton of asparagus to use up.
It’s a good soup but was missing a little depth for me. I’m going to add more garlic along with something like paprika or tarragon next time. I also think the vegan option with tahini instead of goat cheese would actually be better and give it a little more of the complexity I’m wanting.
The recipe’s not available online–but recommend checking out the book for this recipe and more to come.
carbloversgovegan.com 