With Thanksgiving looming, and so many recipes yet to try… I thought I would share my ideal Conscious Cook Thanksgiving menu. I do still plan to make the recipes eventually, but as you can imagine, this is The Roving Stove’s busiest time of year, so I can’t promise to test every recipe before the holiday. I thought I would enlist help from those of you that already have the book. I’ve started with the Asparagus Soup. I’m hoping some of you will make the remaining recipes that strike your fancy, and share your thoughts about making them? The holiday does have its origins in the local tribes bringing food to the Pilgrims… we could call it our digital pot luck Thanksgiving with everyone bringing something to the table!

If you like, you can email me photos of your final results, and I will post as many of them as I can here. Also, for all you personal chefs out there… the Gardein “Chicken” Piccata tasted great after testing it with freezing and (re)heating. This soup and the celery root soup do well too!

Gardein Stuffed Turkey Roast… are you drooling yet?!



Artichoke & Oyster Mushroom Rockefeller
Tempura Beet Rollatini with Balsamic Gastrique


Cream of Asparagus Soup

Main course

Gardein Turk’y Roast
Green Bean and Fingerling Potato Salad
Braised Kale
Mashed Sweet Potatoes (The Conscious Cook style)


Oven-Roasted Banana Rum Cheesecake with Pecan Crust
Maple Rum Sauce

Cream of Asparagus Soup

Servings: 6

  • 3 tablespoons extra-virgin olive oil
  • 1 large bunch asparagus, ends trimmed, cut into 2 inch pieces
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 2 quarts faux chicken or vegetable stock (try Better Than Bouillon brand)
  • 1 bay leaf
  • 1 cup thick cashew cream (page 26). plus more for garnish
  • Freshly ground black pepper
  • 2 cups fresh baby spinach
  • Microgreens for garnish

1). Place a large stockpot over medium heat. Sprinkle bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

2). Add the asparagus, celery, onion, and saute 6 to 10 minutes, until the celery is just soft. Add stock and bay leaf, bring to boil, then reduce the heat and simmer for 30 minutes. Add the cashew cream and cook for an additional 10 minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.

3). Working in batches, pour soup into blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch. Ladle into bowls. Garnish each bowl with microgreens and drops of cashew cream.

My notes: I could not get microgreens, so I saved a couple asparagus tips to slice in half as a substitute. This soup is so good, and I ate it as my meal, so I ate double portions of it. Next time I will double the batch!
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