Gazpacho…

Every now and then, if I start to feel groggy, tired & bloated from a bit of neglect, I have a Raw Juice Day (or 2, or 3…) to revitalise myself. [Check out my Veggie Juice post for an idea of what I like to juice when I do a cleanse]. Usually I have no problem with drinking only liquids for the day, especially when it’s as hot as it has been lately…But in the evenings I start to crave something a bit more substantial – something that can be had on a fork or spoon, not through a straw! Enter the Gazpacho: perfect for a Raw Juice Day as half of it is blended, aiding digestion, and it doesn’t get heated so it’s full of raw energizing goodness. This is also great when you feel like something satisfying, but not too heavy due to the Summer heat, and it can be whipped up in minutes.

Ingredients: (another great recipe from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine)

Serves 6-8

5 large fresh Tomatoes, cored and diced

1 medium Red Onion, peeled and finely diced

1-2 Cucumbers, peeled and diced

1 Red Bell Pepper, seeded and diced finely

1/2 Yellow Bell Pepper, seeded and diced finely

Juice of 2 Lemons (about 6 Tblsp.)

Juice of 2 small Limes (about 2 Tblsp.)

1/4 cup Tamari/Braggs Liquid Aminos

2 Tblsp. Hot Sauce or 1 small Chilli finely chopped

1/2 tsp. Sea Salt (taste soup first & then add if needed)

1/2 ripe Avocado, diced

handful each of finely chopped, fresh Cilantro, Basil and Parsley

 

Method:

– Combine diced Tomatoes, Onion, Cucumbers, and Bell Peppers in a large bowl.

– Add the Lemon & Lime Juice, Tamari, Hot Sauce/Chilli, and Salt (if needed).

– Put about half (or more) of the mixture into a Blender and blend for 30 seconds until finely textured.

– Combine blended mixture with diced mixture, stir in Avocado and fresh Cilantro, Basil & Parsley.

– Cover and refrigerate until chilled, or if already cold – serve.

*Make sure to cut everything into very small pieces…

 

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Curried Red Lentil Soup…

This is one of my favourite staples, and I’ve fed it to many a non-veggie who have all enjoyed it. Don’t be put off by the long list of ingredients, it’s mainly spices – and if you’re a compulsive grocery shopper like me, you’ll probably have them all in your rack! If not, just stick with whatever you have (most important are the Curry Spice, Cinnamon, Cumin & Tumeric) but no matter how tempting, don’t leave out the Tamari & Maple Syrup at the end – this soup isn’t the same without them…

Adapted from recipe in You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

Ingredients: (4 servings)

Oil

1 medium Red Onion, diced

1 clove of Garlic, minced

2-3 stalks Celery, medium dice

1 medium Carrot, medium dice

1/2 Sweet Potato, small dice (1/4 Butternut works well too…)

1 tsp. Mustard Seeds

1/2 Tblsp. Curry Powder

1/4 tsp. Cinnamon, ground

1/2 tsp. ground Cumin

1 tsp. ground Ginger

1/4 tsp. ground Coriander

1/2 Tblsp. fresh Ginger, minced

1 small, Red Chile, minced (take half seeds out)

1/4 tsp. Tumeric

1 cup dry, Red Lentils

5 cups Water

handful Swiss Chard/Spinach, chopped

2 Tblsp. Maple Syrup

3-4 Tblsp. Tamari/Soy Sauce

Salt

Pepper

Fresh Parlsely, minced

Fresh Coriander, minced

 

Method:

– In a medium sized pot, over medium heat, sauté Onions, Garlic, Celery, Carrots, and Sweet Potato in Oil of choice for 3 minutes. Add the spices & sauté with the vegetables.

– Add the Lentils and stir to mix, then add Water and cook uncovered, for about 30 mins over medium heat. Stir frequently to prevent sticking, and cook until Lentils are soft. Add Swiss Chard and cook a few more minutes, until wilted.

– Season the soup with Maple Syrup, Tamari, Salt & Pepper, and sprinkle with fresh Parsley & Coriander to serve.

*Can also be pureed smooth if you prefer…You may want to double this recipe if making for 4 people, as you will definately be wanting seconds!

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Creamy Broccoli Soup…

 

It’s Rainy Season in HK, which tends to make me homebound and want to eat warm, comforting food all day! Despite the name, there is no cream in this Soup but it will not be missed…It’s full of cruciferous veggies which are cancer-fighting & immune-enhancing, and it also contains metabolism-boosting Chilli –> so eat up! The ingredients are simple, and it’s quick to put together, so there’s no excuse for opening that tin…

Ingredients:  (4-6 servings)

1 large Leek, white part only, sliced OR 1/2 large Onion, chopped

2 large cloves Garlic, minced

2 heads of Broccoli, trees separated (about 7 cups)

1/2 large head of Cauliflower, chopped (about 4 cups)

1 cup shredded White Cabbage (Napa)

1 small Red Chilli, minced (I scraped out half the seeds, ’cause I’m a sissy…)

4-5 cups Vegetable Stock

Salt & Pepper, as needed

 

Method:

– Saute Leeks about 2 mins. until beginning to soften. Add garlic, reduce heat to low and cover with lid. Let cook for 10 mins. stirring occasionally.

– Stir in Broccoli, Cauliflower, Cabbage and Chilli and saute a few minutes, adding a little water if needed to prevent sticking.

– Once vegetables begin to brown, add Stock until just covering vegetables and leave to simmer about 20-25 mins. (Until cauliflower soft enough to blend).

– Use hand blender and blend until smooth (add more stock if Soup too thick, more Broccoli if too watery). Season with Salt and Pepper as desired.

 

*Serve with fresh, toasted Bread

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