Charred Asparagus: Begin by washing and trimming the tough ends off the asparagus spears. Heat a grill pan or a skillet over medium-high heat. Lightly coat the asparagus spears with a bit of olive oil or cooking spray if you prefer, or you can simply grill them dry. Season with salt and pepper. Place the asparagus on the hot grill or skillet and cook for 2-3 minutes on each side until charred and tender. Once done, you can squeeze some fresh lemon juice over them for a burst of brightness.

Soy-Glazed Mushrooms: Start by cleaning the mushrooms and slicing them. In a skillet over medium heat, add a bit of soy sauce, a touch of maple syrup or honey, minced garlic, and a splash of water. Stir until combined and let it simmer for a minute. Add the sliced mushrooms to the skillet, tossing to coat them in the glaze. Cook for about 5-7 minutes until the mushrooms are tender and glazed, stirring occasionally.

Creamy Oil-Free Hummus: In a food processor, combine cooked chickpeas, tahini, lemon juice, garlic cloves, cumin, and a pinch of salt. Blend until smooth, adding a bit of water as needed to reach your desired consistency. You can also customize your hummus by adding roasted red peppers, sun-dried tomatoes, or fresh herbs like parsley or cilantro for extra flavor.

Crispy Crinkle Potatoes: Scrub the potatoes clean and cut them into crinkle shapes if desired. Preheat your oven to 425°F (220°C). Toss the potatoes with your favorite herbs and spices—rosemary, thyme, garlic powder, paprika, and a bit of salt and pepper work well. Spread them out on a baking sheet lined with parchment paper, making sure they’re in a single layer. Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy on the outside and tender on the inside.

Assembling the Meal: Arrange the charred asparagus, soy-glazed mushrooms, creamy hummus, and crispy crinkle potatoes on a serving platter. Garnish with fresh herbs like parsley, chives, or dill for a pop of color and flavor. Serve the meal warm and enjoy the delicious combination of textures and flavors!

This meal offers a wonderful balance of earthy, savory, and creamy flavors, making it a satisfying and nutritious option for any occasion.

CHARRED ASPARAGUS, SOY GLAZED MUSHROOMS, CREAMY OIL-FREE HUMMUS AND CRISPY CRINKLE POTATOES WITH AN ABUNDANCE OF HERBS AND SPICES (OIL-FREE, GLUTEN-FREE)

1. Charred asparagus: Heat on high a cast iron or heavy skillet. (Optional: add a small amount of oil.) Add trimmed asparagus pieces to hot skillet in single layer.

  1. Cook until lightly charred, about 2 minutes, without moving. Cook about 5 minutes more until crisp-tender and evenly charred. Remove from heat and let sit a minute.
  2. Toss with squeeze of fresh lemon and ‘Bragg organic sprinkle herb and spices seasoning’ or dried herbs of choice. Salt to taste.
  3. Oil-Free Hummus: In high speed blender, blend on high 1-15oz can (or 1-1/2 cups cooked) chickpeas, 1/3 cup aquafaba bean liquid from can (or cooking water), 2 garlic cloves, 1/3 cup tahini, 3-4 tbsp fresh lemon juice, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin. Add more bean liquid if needed and adjust seasoning and salt to taste.
  4. Soy glazed mushrooms: Cut about 3/4lb crimini or white mushrooms into approximately 1/4 inch thick slices. Mix together: 1.5 tbsp reduced-sodium tamari/soy sauce, about 2 tsp sriracha, 2 tsp maple syrup.
  5. Sauté mushrooms until starts to brown. Add sauce mixture above and sauté another minute until starts to stick to pan.