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Asparagus
 This recipe is from Bryanna Clark Grogan, Vegan Chef and Cook Book Author: http://www.bryannaclarkgrogan.com
Asparagus is a member of the Lily family. It's low in calories, less than 4 calories per spear, and contains no fat or cholesterol. It's very low in sodium and a good source of potassium, fiber (3 grams per 5.3 oz. serving). It's an excellent source of folacin, which is necessary for blood cell formation, growth, and prevention of liver disease, and a significant source of thiamine and vitamin B6. It is also one of the richest sources of rutin, a substance which strengthens capillary walls.
Asparagus FAQs about choosing, storing and cooking asparagus:
http://www.asparagus.org/maab/faq.html
BROILED ASPARAGUS
My favorite way to prepare asparagus these days is to trim it, cut it into 2" diagonally-cut pieces, toss with a little olive oil and salt in a shallow baking pan and place it about 3-4" inches below the heat of my oven's broiler. I keep an eye on it and toss the asparagus when it starts getting a bit charred on the top. Keep tossing now and then until it is done to your liking. This takes 10 minutes or less. Eat "as is" or add to salads, pasta dishes, etc.
BRYANNA'S VEGAN HOLLANDAISE SAUCE
makes 1 c. (Can be soyfree)
This is a new recipe. Creamy, smooth and butter-y.
1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk (3/4 c. total)
2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm
1 and 3/4 T. cornstarch or wheat starch
*Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory.
1 T. fresh lemon juice
1/2 tsp. salt
pinch of white pepper or a dash of hot pepper sauce
tiny pinch of tumeric (less than a 1/16th of a tsp—more makes a phony-looking color)
Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.
In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well.
If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow
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Grilled Sesame Asparagus
 INGREDIENTS:
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon raw organic brown sugar
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons toasted sesame seeds
DIRECTIONS:
Preheat grill for high heat.
In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.
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Japanese-Style Sesame Green Beans
 INGREDIENTS:
1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
DIRECTIONS:
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
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Oven-Roasted Sweet Potato Fries
 4 servings.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
INGREDIENTS:
1 teaspoon Seasoned Salt
1/2 teaspoon paprika
1/4 teaspoon Garlic Powder With Parsley
1/4 teaspoon chili powder
1 1/2 pounds sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick slices
3 tablespoons Cold Pressed Olive Oil
DIRECTIONS:
Preheat oven to 425 degrees F. In small bowl, combine Seasoned Salt, paprika, Garlic Powder With Parsley and chili powder; set aside.
In large bowl, toss sweet potatoes with Olive Oil; sprinkle with seasoning mixture and toss to coat. On jelly roll pan sprayed with nonstick cooking spray, arrange potatoes in single layer.
Roast, turning once, 40 minutes or until potatoes are tender and golden. Serve, if desired, with additional Seasoned Salt.
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Roasted Apples and Parsnips
 This unique combination of sweet apples and earthy parsnips makes a perfect accompaniment to roast pork, chicken or turkey. A great Thanksgiving side dish too!
Serves 4
11/2 lbs parsnips (5 medium), peeled
1 lb Gala or Braeburn apples (2 large), cored and peeled
1/2 tsp salt
1/4 tsp black pepper
2 TB extra-virgin olive oil
1 TB fresh sage, coarsely chopped
Place oven rack in upper third of oven and preheat to 475°F.
Cut parsnips lengthwise into quarters and then into 2-inch pieces. Cut apples into quarters and then into 2-inch pieces. Toss parsnips and apples with salt, pepper, olive oil and sage. Spread in one layer in a large shallow baking pan. Roast, turning occasionally, until parsnips and apples are tender and browned, 20 to 25 minutes.
Nutrition Info
Per Serving (181g-wt.): 260 calories (160 from fat), 18g total fat, 5g saturated fat, 4g protein, 23g total carbohydrate (4g dietary fiber, 7g sugar), 15mg cholesterol, 470mg sodium
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