Charred Asparagus, Soy Glazed Mushrooms, Creamy Oil-Free Hummus and Crispy Crinkle Potatoes

Charred asparagus: Heat on high a cast iron or heavy skillet

Optional: add a small amount of oil

Add trimmed asparagus pieces to hot skillet in single layer

Cook until lightly charred, about 2 minutes, without moving

Cook about 5 minutes more until crisp-tender and evenly charred

Remove from heat and let sit a minute

Toss with squeeze of fresh lemon and ‘Bragg organic sprinkle herb and spices seasoning’ or dried herbs of choice

Salt to taste

Oil-Free Hummus: In high speed blender, blend on high 1-15oz can (or 1-1/2 cups cooked) chickpeas, 1/3 cup aquafaba bean liquid from can (or cooking water), 2 garlic cloves, 1/3 cup tahini, 3-4 tbsp fresh lemon juice, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin

Add more bean liquid if needed and adjust seasoning and salt to taste

Soy glazed mushrooms: Cut about 3/4lb crimini or white mushrooms into approximately 1/4 inch thick slices

Mix together: 1 tbsp reduced-sodium tamari/soy sauce, about 2 tsp sriracha, 2 tsp maple syrup

Sauté mushrooms until starts to brown

Add sauce mixture above and sauté another minute until starts to stick to pan