Yep, it's definitely November here. I went for a run this evening and it was cloudy and 43*. The entire time, all I could think of was some warm food for dinner. As soon as I got home, I heated up some lentil soup and baked this asparagus. It was nice and warm and filling and wintry.
I love this easy asparagus recipe that my friend Christina invented while she was here visiting last December. Spray a cookie sheet with olive oil (I use my trusty Misto), lay out the asparagus in a single layer on the pan, spray the asparagus with olive oil, and throw on whatever you want. I used organic panko breadcrumbs, Parmesan, sea salt, black pepper, and a touch of paprika.
Oh, and we got a new kind of apple this weekend in our CSA! While I enjoyed trying various kinds of apples that we picked up at the farmers' market last year from Ochs Fruit Farm, it's also neat to try even more kinds via our CSA. Last time, we got Northern Spy apples, and this time it's Gold Rush apples. The Northern Spies are very firm and fairly sweet, while the Gold Rushes are crispy and tangy, almost like a Granny Smith. Yum!
And finally, I made some clean oatmeal cookies tonight. I didn't have any eggs on hand, and wanted to see if I could veganize the recipe (the only non-vegan part is the egg). I used a flax egg instead of egg white (thank you for the idea, Sarah!), and used 1/4 cup applesauce and 1/4 cup oil instead of 1/2 cup oil, to reduce the fat. It turned out surprisingly well! Now that I know I can do this recipe vegan and lower fat, I think it'll be making a few more appearances.
Baked asparagus with Parmesan and bread crumbs, homemade clean vegan oatmeal cookies, organic dried cherries, CSA Gold Rush apple, and homemade vegan lentil soup.