On this episode, I chat with vegan activist Christopher “Soul” Eubanks about animal agriculture, environmental racism, and how different forms of oppression are “branches of the same tree.”
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Everything Asparagus with Creamy Lemon Dill Sauce
I don’t know about you guys but I am obsessed with the “Everything but the Bagel” seasoning blend from Trader Joe’s. I put it on everything—avocado toast, salads, and even mac ‘n cheese. Recently, I used it on roasted asparagus and all I have to say is… chef’s kiss! And, because I’m obsessed with dipping, dunking, and dressing my food up, I had to make a zesty sauce to pair it with. I couldn’t let asparagus season come to a full close without sharing this incredible recipe with y’all so here it is.
Yield: 4
Everything Asparagus with Creamy Lemon Dill Sauce
Prep time: 5 MCook time: 15 MTotal time: 20 M
Ingredients:
For the asparagus
- 1 bunch of asparagus, trimmed
- 2 tbsp olive oil
- 2 tbsp Everything but the Bagel seasoning
For the sauce
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tsp dried dill
- salt, to taste
- water, to thin
Instructions:
- Preheat your oven to 420 degrees Fahrenheit and grease or line a baking sheet with parchment paper.
- Place the asparagus on the baking sheet. Drizzle with olive oil and Everything seasoning, and gently toss the asparagus with a spatula to ensure even coating.
- Bake at 420 degrees for about 15 minutes.
- In the meantime, prepare the Creamy Lemon Dill Sauce by whisking together tahini, lemon juice, nutritional yeast, and dried dill. Add water to desired consistency (I ended up using about 4 tbsp), and salt to taste.
- Allow the asparagus to cool slightly before drizzling on the sauce. Serve immediately.
My take on Fly Vegan’s Vegan BBQ Ribs, served with agave mustard!
Fly Vegan's BBQ Ribs
It’s grilling season right now so naturally, I’m craving smoky, saucy, bbq-y flavors. If you can relate, you’re going to love these Vegan BBQ Ribs! A lot of the recipes I found called for seitan but I wanted something less labor-intensive. Thankfully, Fly Vegan Recipes came in clutch with these barbecue tempeh ribs, adapted from Revolution in Bloom!
I pretty much followed their recipe to a T but because I don’t have access to a grill (and still wanted a crispy outer coating), I decided to use my air-fryer instead. After simmering the tempeh strips and coating them in bbq sauce, I air-fried them at 400 degrees for about 10 minutes, flipping halfway through. If you don’t have an air-fryer, you can just cook the tempeh on a pan—it just won’t crisp up as nicely.
Check out that texture!
Fly Vegan is an Atlanta-based recipe creator focused on inspiring a whole foods plant-based diet without compromising fullness and flavor. Their adorable YouTube videos often feature the whole family—this one included a voiceover by a little Fly Vegan chef. :)