Welcome to Recipe Wednesdays!
Today’s featured recipe with spring greens and produce is JL Goes Vegan’s Gingered Asparagus and Leeks!
Here’s an excerpt from the post:
When I think spring, I think fresh and crisp. I love vegetables with a light crunch and use seasoning sparingly to honor the flavor of the plant. I have recently gone “higher raw” in my diet and liketo develop recipes that can be enjoyed both cooked and raw. The flavor in both the roasted and raw version of this recipe stay true to the asparagus and the leek. I still can’t decide which one I prefer!
And now for this week’s recipe link-up:
Just for fun, let’s hear your favorite recipes using ooey gooey caramel. Please limit yourself to 2 recipes per member, and make sure to include the name of your recipe. Thanks!
And as a heads-up, next week’s theme will be salads!
Thanks for featuring my Gingered Asparagus and Leeks recipe! I just made an awesome vegan “caramel” but I got the recipe from a raw cooking class and do not have permission to share it. Such a bummer!