What to cook this week

Miso-glazed asparagus and Panang curry soup 🌱

Happy Spring! It’s been a minute since I sent my last newsletter, but I’m excited to visit your inbox with two amazing recipes that I think you’ll love.

Miso-Glazed Asparagus

You’re likely beginning to see tons of spring asparagus popping up in the farmer’s market, and glazing it with a tangy, spicy, rich miso butter is exactly what you need to do with your first bunch. Paired with sweet little pearl onions, this is a stunner of a side dish. Serve alongside grilled or pan-fried tofu or scatter crispy chickpeas on top to make it a full meal.

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Panang Curry Soup

I developed this recipe a few months ago for my other blog, but it’s such a wonderful vegan recipe that it deserved to be shared here too. Find a nice quality vegan Panang curry paste (Maesri is my go-to!), and everything else comes together quickly. The post will also teach you how to “crack” your coconut cream to get the richest curry broth ever.

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I’ll be back next week with new vegan recipes for you to add to your rotation. If you make any of these recipes, drop a comment below to let me know what you think! 🌞

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