The Impulsive Kitchen

Great title - heh? So, this recipe was adapted from a recipe for "Slimming Asparagus Soup" that was included in the "Super Shred Diet" book that was all the rage a couple years ago.  It's a terrible name. I never made this when we were on the Shred plan, but I tried this version recently and wanted to share - it's better than I thought it would be. 1 lb fresh asparagus 2 cups of water 1 TBLS of vegetarian stock base 2 potatoes, peeled and diced into a 1/2 inch dice 1/2 tsp Italian seasoning 2 TBLS olive or coconut oil 1 small onion, diced 1 shallot diced 4 cloves garlic, minced (to measure about 2 tsps) 1 tsp salt 1/8 tsp cayenne pepper 3 cups water or vegetable stock Trim the woody stems from the asparagus and set aside (you'll need them shortly). Cut the remaining asparagus into 1 inch pieces and set aside. In a big sauce pan, bring the water, stock base, potatoes and the woody asparagus ends to a simmer, cover and cook until the po

·      Long time no post, it's been almost two years!  Tempus sure does fugit, don't it!   This is a vegan chili recipe, that I adapted from one on Epicurious.  One thing that they don't specify in the other recipe is about the bulgar. Bulgar is a wheat groat that has been boiled and dried, it's used a lot in middle eastern and east European dishes.  It has a sort of meat-like quality when it's added to this and other dishes, but if you cook it too long, it gets a bit mealy.  So, cook the 1/2 cup of bulgar, according to the package directions, then just add it at the end.  Bulgar is usually found in the grocery aisle with wild rice, quinoa, spelt, millet and other weird grains.  I am not vegan, but I am really making a concerted effort to consume less meat in my diet.  I am a committed omnivore. Don't judge. Anyway, I really like this.  The barbeque sauce adds a nice sweetness.              1 T, Sunflower Oil ·          1 Onion, c