Wednesday, May 25, 2011

Lemon-Herb Asparagus Ribbons & Parm Cheeze

I don't know about you guys, but I am beyond excited that it's Asparagus season! 
Asparagus is by far one of my favorite non-leafy greens, and I always try have a couple bunches in my fridge when it's affordable. 
One thing I've been seeing a lot lately in the world of food is Ribboned Asparagus - a wonderful, and fancy way to enjoy it raw. Plus you don't need any crazy tools to do it either - just a good veggie peeler, maybe some dance-able kitchen tunes, and a little bit of patience.
A Note about this Recipe: 
I made a new Cheeze spread! What else is new? Hah! 
OKay, so I've mentioned before that I have a little bit of an obsession with creating the perfect raw vegan cheeze. Well, I think I may finally be on to something! The cheeze I made for todays post is so gosh darn amazing! It's pungent with a hint of sweet from the Mellow White Miso paste, and the Lemon kicks up the acidity to a perfect level. I can't even tell you guys how excited I am to have this in my fridge, and I plan on incorporating it into more than a few recipes in the future. So, make this cheeze, pleeze! And be ready to see it again in upcoming AtV posts.
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Now, how about a little Technique?
How to Ribbon Asparagus
1 bunch of Asparagus - wash and slice 1/2 inch off of the ends
Into a large bowl proceed with the following...
- Take one Asparagus at a time
- Hold onto the end of your Asparagus 
 - Use your vegetable peeler and grate downwards into your bowl, while tuning your asparagus continue to grate (as if you are peeling it)
- You will end up with a "nub" of Asparagus that cannot be grated - (throw it out!) place it aside and continue to grate all of your Asparagus
Side note: I like to chop off the heads of my Asparagus, keeping them somewhat intact, and adding them to the ribbons when I'm finished.
Now that you've finished Ribbon slicing your Asparagus...what to do with the leftover "nubs"?
Mince them up!
Oh boy! Now toss your minced Asparagus "nubs" into your bowl with the Ribbons.
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Lets make a Recipe - shall we?
Lemon-Herb Asparagus Ribbons with Pear & Cheeze
This Recipe makes roughly 4 appetizer size plates or 2 generous sides
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Step 1.
Lemon-Herb Asparagus Ribbons
1 bunch of Ribboned Asparagus (roughly 2 cups packed)
1/4 c Chive - finely chopped
1/4 c Red Bell Pepper - thinly sliced and chopped 
A big handful of Fresh Cilantro - minced or torn
3 Tbsp Grape seed Oil //or// Another kind of nutty flavored oil
2 Tbsp Lemon Juice
1 Tbsp Lemon zest //or// 1 more Tbsp Lemon juice
Sea Salt & Pepper to taste
Mix all of the above together in a bowl...
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Step 2.
Parm-Cheeze Spread
This cheeze is just amazing. 
I've been meaning to make a cheeze incorporating Mello White Miso and Lemon and I'm so glad that I finally did. The flavor notes are slightly pungent and reminiscent of Parmigiana. I hope you make it!
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Start with:
1 & 1/2 c Macadamia nuts - ground into a paste:
(You could also sub half of the amount of Mac nuts with Raw Cashews)
Scrape down the sides of your food processor...
And proceed to add the following to your Macadamia paste:
1/2 c (packed) shredded Zucchini 
2 Tbsp Lemon Juice
2 Tbsp Mellow White Miso paste 
1 Tbsp Nutritional Yeast
1 tsp ground Mustard Seed
1/2 tsp Sea Salt
Puree for 3 minutes, until you've reached a very thick and creamy paste:
Place your cheeze into an air tight container (maaaybe licking out your food processor afterwards)
Chill your cheeze for at least 30 minutes, this will allow it to set and thicken a bit.
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Step 3.
Putting it all together
Take your Cheeze out of the fridge and spread as much of it as you want onto the bottom of a plate...
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- Place your Lemon-Herb Asparagus Ribbons on top of your Cheeze plate
- Slice your Pear and arrange it onto your plate however you like
- Garnish with fresh Cilantro and there you have it!
This dish will make you feel like you're eating something Gourmet...even if you enjoy it while sitting in your backyard shooing away puppies and kitties from begging too much.

Bon Appetite!

xoxo!!

13 comments:

  1. PHWOAR! This looks/sounds incredible.

    Could you please yell at Australia for me NAOW and tell it to stock mellow white miso???

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  2. I could yell at Australia for that...and I could also tell you a non-raw substitute that will most likely be found in your own kitchen cupboard...curious, my sweet?

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  3. I would LOVE to know a substitute for the white miso!

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  4. This all looks really good, and the cheeze looks amazing!

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  5. Asparagus ribbons! What a great idea :)

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  6. Thank you all for your super-duper kind words and encouragement! <3<3<3 xoxoxo!

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  7. Yum, this looks so great and I bet that cheeze tastes wonderfull! I think it would be good in a tortilla? The cheeze gives a nice moisture and the veggies are crispy.

    Asparagus are great on the barbecue too, just with some olive oil strokes on it and pepper.

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  8. you are one rockin raw chef girl!!
    you continue to amaze me with your brilliance.
    peace and raw health,
    e

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  9. I rarely use macadamia nuts, but this inspires me! YUM!

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  10. This looks wonderful. Could you use cashews or walnuts instead of macadamias? In the UK they are prohibitively expensive at around $10 for a teeny tiny bag? What do you think?

    Kate

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  11. I live in Thailand and needless to say they don't sell white miso paste or healthy yeast..hahaha.....any ideas for substitutes....would the cheese be ok with regular yeast and no miso?????

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