Pizza with garlic scape pesto, vegan bacon and asparagus

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We’re in a heat wave here in the Greater Toronto Area (GTA) – it has been a long one with daytime temperatures around 30 degrees but with the humidity factored in, it feels like 40. But I had a handful of garlic scapes from the farm and they have a very short season. So I cranked up my oven and made pizza. This is my second batch of scape pesto this week – it is my favourite way to eat these vegetables.

Scapes are the flower growing out of hard necked varieties of garlic – we cut them back to get bigger garlic bulbs. They’re long and curly and have a mild garlic flavour that is delicious in pesto, grilled, in stir fries or anywhere you’d put asparagus or green beans.

The kids won’t touch them – they think they have a strong flavour – and they do have a unique flavour. They pick them out every time – even if I disguise them with green beans! So this pesto is just for the grown-ups. The kids have their own pizza with tomato sauce on it and Daiya cheese. It’s easy enough to split the dough in half and make them the kind of pizza they like.

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For this recipe, feel free to adjust to your taste. Once you have the general concept, you can’t go wrong playing with the ingredients.

Scape pesto

  • a few scapes (6 or so)
  • 1/4 cup of pine nuts
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • fresh basil (to taste – I like 1/2 cup if I can harvest it)
  • 1 tsp salt

Put all the ingredients in a food processor and blend until finely chopped. Spread on pizza or mix with hot, freshly cooked pasta (try gnocchi).

I’ve paired my pesto with a cashew cheese, vegan bacon and asparagus. My daughter ended up loving this pizza with the pesto and cashew cheese!

Vegan grill: tons of veggies and burgers

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Asparagus season is my favourite time of the year. After a long winter of eating potatoes, carrots and other veggies that store well over the winter, the first really fresh vegetable that I can harvest from my garden is asparagus. By Spring, I am craving greens – the ones in the grocery store are tired and tasteless. And then these little sprouts break through the ground.

This winter was a long one. Which made the beginning of asparagus season extra sweet.

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And we love asparagus just about any way you can cook it. But my favourite way to eat asparagus is on the grill. And that brings up the question – grill?

What do vegans grill?

We put just about any vegetable on the grill either in packets or brushed with oil directly on the grill. The ones we brush with oil are: asparagus, peppers, zucchini, onions, scapes and mushrooms. The ones I brush with oil and seasoning are: potatoes, brussels sprouts, cauliflower, broccoli, snow peas and carrots. And then there’s the veggie burgers, tofu, vegan sausages and vegan hot dogs. We’ve done corn on the cob on the grill too!

Since my eldest was old enough to eat solid foods she has been a big fan of barbecued vegetables. Sometimes we’ll toss the grilled vegetables in olive oil and mix them into cooked whole wheat pasta. Veggies that won’t usually get touched will get gobbled down if they’ve been grilled.

The burger above is one my son made himself – burger with vegan cheese, zucchini, pepper and asparagus. Topped with ketchup and it’s a delicious mess – everything falls off and the bun can’t contain its contents. And that’s my picky eater! Mine is topped with mushrooms, grilled onions and whatever else the kids have left me.

More ideas for asparagus

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If you have more asparagus than you know what to do with (this has never happened to me but I guess it’s possible), fry it in olive oil with garlic, add marinated tofu, fresh herbs and pasta. I like to top my pasta with a salty mix of nutritional yeast, hemp seeds, a splash of olive oil to make it all stick together and salt.

Easy tofu marinade:

  • 1 crushed clove of garlic
  • 1 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar (or other nice vinegar, lemon juice, lime juice)
  • 1 Tbsp olive oil

Add cubed tofu to the marinade. Toss and let it sit for about 15 minutes in the marinade before frying it with veggies or you can bake it at 350 for 20 minutes stirring once.

Asparagus for breakfast

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If you still have leftover asparagus, toss it in your scrambled tofu.

The only thing you have to keep in mind with asparagus is not to overcook it. And don’t boil it.

Enjoy it while it lasts!