This will be a quick post, but I couldn't keep these puff pastry-wrapped asparagus twists to myself. They're from American Vegan Kitchen, by Tamasin Noyes. Tami does the Vegan Appetite blog, which never fails to feature awesome vegan goodies. The cookbook is exceptionally well done, and delivers on it's promise of "delicious comfort food from Blue Plate Specials to homestyle favorites." I've also made the sweet garklicky ribz, and a fabulous non-meatloaf from this book.
This asparagus recipe is fairly simple, but looks and tastes totally elegant. Asparagus spears are blanched and then wrapped in strips of puff pastry brushed with mustard, and baked. There's a good dipping sauce to go with these too.
I've become a big fan of Primal Strips vegan jerky, since the nice folks at Primal Spirit Foods sent me a sample pack a couple weeks ago. There are six flavors - my favorites are the teryaki and mesquite lime, though they're all really good. Some are seitan-based, some soy, and the "Hot and Spicy" version is made with shiitake mushrooms, which is really creative. I was a big jerky fan in my younger days, so this is one more food I'm no longer denied, though I've long since lost the idea that eating vegan means "denial" in any way. These are great, and have been my staple afternoon snack since I received them.