Heidi Swanson knows the feeling. Her latest book, “Super Natural Simple,” comes “from a busy period in my life,” she writes. She and her husband, Wayne Bremser, moved from San Francisco to Los Angeles while she worked on the book, and they bounced from one Airbnb kitchen to another while searching for a home. Then the pandemic happened, and last fall her mother passed away and her father fell ill shortly thereafter.
“I realized that it was actually the only it’s time to write a book like this, ”she writes. “When you’re most busy (and feeling overwhelmed or overloaded), cooking and eating well are usually the first victims.”
On the flip side, she told me in an interview, “When you cook a meal for yourself, your family and friends, and if you have good leftovers, it really boosts your mood.
Finding the time to cook nourishing foods, she added, “is a foundation for feeling good… not just for yourself but for everyone around you.
I’ll be honest: I’ve been a long-time fan of Swanson’s work, from his 101 Cookbooks blog to his previous books, “Super Natural Cooking”, “Super Natural Every Day” and “Near & Far”. She has a way of bringing a sense of simplicity to her recipes, which are elegant and interesting without being intimidating. His latest recipes are simpler than ever, with a handful of ingredients – and plenty of substitution options – combining surprisingly and flavorfully.
Take this ravioli and asparagus dish, which features a broth made from sliced toasted almonds that you mix with vegetable broth and lemon juice.
“There’s this idea that a good broth has to be complicated, but I often prefer a simple, clean broth that is just beyond salt water,” Swanson told me. “The toasting adds a nice depth of flavor that everyone loves.”
Better yet, it’s fast. You boil store-bought ravioli (make them vegan and / or gluten-free if you like) until they’re almost tender, then toss chopped asparagus in the water for the last minute or two. Then just pour the hot broth over the dumplings and asparagus and add toppings.
The result is a refreshing and light change of pace from ravioli in a tomato-based pasta sauce: good for spring, and a perfect way to add much-needed support to a busy life.
Ingredients
- 1 1/2 cups (5 ounces) toasted sliced almonds, divided
- 2 1/2 cups hot low sodium vegetable broth or water
- 2 tablespoons of fresh lemon juice
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 pound of ravioli of your choice (preferably whole wheat)
- 1 pound of asparagus, trimmed and cut into bite-size pieces
- 2 tablespoons finely chopped chives
- 2 green onions, trimmed and thinly sliced
- 2 tablespoons of extra virgin olive oil
- 1/4 cup grated Parmesan (optional; can replace vegan Parmesan such as Violife brand)
- 1 lemon, cut into wedges
Step 1
In a high speed blender, combine 1 cup of almonds and broth or water and blend until smooth. Add the lemon juice, salt and pepper. Taste and season with more salt and pepper if necessary.
2nd step
In a large pot of salted boiling water, cook the ravioli according to the directions on the package. Add the asparagus to the ravioli in the last minute of cooking.
Step 3
Drain the ravioli and asparagus and divide them among four bowls. Pour the broth over the pasta and garnish with the chives, scallions, remaining almonds, a drizzle of olive oil and Parmesan, if using. Serve hot, with lemon wedges on the side for a squeeze at the table.
Nutritional information
Calories: 640; Total fat: 38 g; Saturated fat: 4 g; Cholesterol: 6 mg; Sodium: 977 mg; Carbohydrates: 55 g; Dietary fiber: 12 g; Sugar: 5 g; Protein: 22 g.