Issue 1 – Summer

Vegan Asparagus, Spinach, and Garden Pea Risotto


  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 cups fresh spinach leaves
  • 1 cup garden peas (fresh or frozen)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup nutritional yeast (optional)
  • 1/4 cup unsweetened plant-based milk
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste


1 – In a medium-sized pot, heat the vegetable broth and keep it warm over low heat.
2 – In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3 – Add the arborio rice to the pot and stir to coat it with the oil, onion, and garlic mixture. Cook for 1-2 minutes until the rice becomes slightly translucent.
4 – Add a ladleful of warm vegetable broth to the pot and stir continuously until most of the liquid is absorbed. Continue adding the broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
5 – Meanwhile, in a separate skillet, heat a little olive oil over medium heat. Add the asparagus pieces and sauté for about 5 minutes until they become tender-crisp.
6 – Once the rice is almost cooked (after approximately 15-20 minutes), add the sautéed asparagus, fresh spinach leaves, garden peas, nutritional yeast (if using), and plant-based milk. Stir well to combine.
7 – Continue cooking the risotto for another 5 minutes or until the rice is cooked al dente and the vegetables are tender. Add more vegetable broth if needed to achieve the desired creamy consistency.
8 – Stir in the fresh lemon juice and season with salt and pepper to taste.
9 – Remove the risotto from the heat and let it rest for a few minutes before serving. Serve hot.

Raw Garden Pea and Avocado Gazpacho


  • 2 cups fresh garden peas
  • 2 ripe avocados
  • 1 large cucumber, peeled and chopped
  • 1/4 cup fresh cilantro
  • Juice of 1 lemon
  • 1 tablespoon of coconut aminos
  • 1 garlic clove
  • 1 cup raw coconut milk or cold water
  • 1 tablespoon diced jalapeno, seeds removed (optional)
  • Salt and pepper to taste
  • Optional toppings: diced cucumber, chopped tomatoes and cilantro, drizzle of olive oil


1- In a blender or food processor, combine the fresh garden peas, ripe avocados, cucumber, fresh cilantro, lemon juice, garlic clove, and cold water.
2 – Blend the ingredients until smooth and creamy. If needed, add more water to achieve the desired consistency.
3 – Season the gazpacho with salt and pepper to taste. Adjust the lemon juice and herbs according to your preference.
4 – Transfer the gazpacho to a container and refrigerate for at least 1 hour to chill and allow the flavors to meld together.
5 – Before serving, give the gazpacho a good stir. Taste and adjust the seasoning if necessary.
Serve the raw pea and avocado gazpacho in chilled bowls or glasses.
6 – If desired, garnish with diced cucumber, chopped cilantro, and a drizzle of olive oil.
7 – Enjoy the refreshing and creamy flavors of the raw pea and avocado gazpacho! This raw gazpacho is a delightful way to enjoy the freshness and vibrant flavors of garden peas and avocados. It’s perfect for a light lunch or as a chilled appetizer on a warm day.

Garden Tip

Set up a trellis or a series of stakes in your garden bed before planting the pea seeds. As the pea plants start to grow, gently guide the vines towards the support structure. You can use soft twine or plant ties to secure the vines to the trellis or stakes, if necessary. Monitor the growth of the pea plants and prune any side shoots or tendrils that are not attaching themselves to the support structure. This encourages the plants to focus their energy on climbing and producing pods.

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