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.
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.
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.
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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Both looks delicious!