vegan gazpacho

a refreshing summer staple

When I first met my husband, he told me about this restaurant he used to frequent with his mother called Salmagundi's at South Coast Plaza in Orange County, CA (unfortunately they went out of business before I moved to So Cal so I never had the pleasure of eating there). When Marty went to Salmagundi's (I just love saying that name), he always got a bowl of gazpacho which he described to me as salsa soup and THE BEST DISH EVER. While I love salsa, I couldn't imagine eating it straight up out of a bowl so I kind of dismissed the idea and wrote it off as something I would never make.

A few years ago, on a blistering hot day, Marty tried again to convince me that  gazpacho was a refreshing dish, perfect for our Tennessee summers. I caved in and decided to give it a try. After searching the internet for ideas, rather than follow one specific recipe, I decided to wing it and throw together whatever sounded good to me. What resulted was a dynamic burst of summery freshness and, from my first spoonful, I was hooked.

Now, Marty and I anxiously look forward to warm weather and ripe, local produce so we can make gazpacho. Once the temperatures get above 70 degrees, our fridge is rarely without a bowl of this lively vegetable medley.

Gazpacho
makes a huge bowl full

• 4 large, very ripe tomatoes (or 2 fresh tomatoes and 1 28 oz can diced tomatoes)
  
• 1 peeled cucumber
• 1 bell pepper (or an extra cucumber)
• 1 small red onion
• 2 cloves garlic
• jalapeno to taste (I usually use 1)
• fresh cilantro to taste (I usually use about 1/2 of a bunch)
• 1/4 cup red wine vinegar
• juice from 1/4 of a lemon
• 1-2 tablespoons of olive oil
  
• salt & pepper to taste
• diced avocado / guacamole / vegan sour cream / raw corn kernels (optional)
  

1. Roughly chop the tomatoes, cucumber, bell pepper, and onion into large chunks.
2. Add the veggies and everything else to a food processor and pulse until you have very small pieces (the size of a kernel of corn or smaller).
3. Taste and add more vinegar, lemon, olive oil and/or salt & pepper if necessary.
4. Top with diced avocado, guacamole, a dollop of vegan sour cream, sprinkle with corn kernels cut right off the cob or all of the above!

vegan black bean + pumpkin dip

not your typical hummus

Have you ever opened a can of pumpkin purée to make muffins or another scrumptious creation, and then found yourself with a scant half-cup of leftover pumpkin?  Have you wondered what application would give you maximum enjoyment of such a small amount?  Here's an idea: a flavorful, savory dip that marries luscious pumpkin with velvety black beans and smoky, piquant spices.
This dip, which has a creamy texture and a hint of mellow sweetness, is excellent with raw vegetables, tortilla chips and crackers (I like Trader Joe's new gluten-free Seeded Onion and Chive Corn Crackers), as well as starchy side dishes, like corn or sweet potatoes.  It would also make an excellent filling for light, soft tacos with avocado and shredded cabbage.  The next time I make this dip, I will gently fold in the pumpkin last, so that streaks of bright orange contrast with the deep gray tone of the bean purée.  The recipe below reflects this change.

While I opt for canned pumpkin purée for sake of convenience (and so I can have it year-round), I do cook my own black beans.  Per Rick Bayless's instruction, I add a couple of sprigs of fresh epazote to the beans, along with a sliced onion.  Epazote is available in bunches at Latino markets, and is priced at 99 cents in my area.  I buy a large bunch, wash and dry it, separate the sprigs, and freeze them on a flat surface.  Once frozen, I throw them into a zip-top bag and keep them in the freezer for flavoring many pots of delicious beans.

The other special seasoning in this recipe is smoked Spanish paprika, or pimentón.  Its smoky, sweet, earthy flavor is intense, and I caution you to use it sparingly!  It adds a deep dimension to bean and rice dishes, and is my favorite addition to roasted potatoes.  Smoked paprika is also one of the pivotal ingredients in this intriguing recipe.

Black Bean and Pumpkin Dip
makes 2 1/2 cups

• 2 1/2 cups cooked black beans
• 2 tablespoons tahini
• 2 cloves garlic, unpeeled
• 2 tablespoons extra-virgin olive oil
• 1 lime, zested and juiced
• 3/4 teaspoon sea salt
• 1 teaspoon whole coriander
• 1/2 teaspoon cumin seed
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon smoked Spanish paprika
• 1/4 cup cilantro, chopped
• 1/4 cup pumpkin purée

1. Grind the whole coriander, cumin, and pepper flakes in a mortar and pestle or a clean coffee grinder.
2. In a food processor, combine black beans, tahini, garlic, EVOO, garlic, salt, ground spices, and paprika. Purée until smooth, scraping down the sides of the bowl.
3. Transfer to a serving bowl.  Gently fold in cilantro and pumpkin purée.  Do not mix completely, so that ribbons of pumpkin remain visible.
4. Serve chilled and refrigerate leftovers in an airtight container.

vegan avocado and grapefruit salad

with dijon cumin dressing

Avocados are one of my favorite things to eat and, in my opinion, the best way to enjoy it is to cut one in half, sprinkle it with salt, and eat it out of the shell with a spoon. To me, this simple act is one of the most pleasurable things in the world. I wish I could do eat them every day (damn all those calories and fat!).

Sometimes though you just want something different. I had an abundance of both avocados and grapefruits as well as organic baby greens so I googled those ingredients for some inspiration and found many salads. Rather than follow a recipe, I just threw a bunch of stuff together and was rather pleased with myself when the results turned out delicious.

I used to hate all varieties of mustard and refused to eat anything with honey mustard dressing. However, over the past few years my tastes have changed and I've really grown to love all mustard varieties, the spicier the better. Now, my favorite type of dressing is a balsamic vinaigrette with a lot of Dijon in it! This Dijon dressing, flavored with cumin and cinnamon, really enhances the avocado and grapefruit.

Avocado and Grapefruit Salad
makes 4 big salads

• 8 cups of baby lettuce greens
• 2 avocados
• 2 sweet red grapefruit
• a small handful of sliced almonds

1. Throw lettuce into a huge bowl.
2. Dice avocados and add to bowl.
3. Peel grapefruit, segment, remove membranes and add to bowl.

Dijon and Cumin Salad Dressing
makes enough for 4 salads

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon cumin
• 1/8 teaspoon cinnamon
• 2 teaspoons agave
• 1/2 teaspoon coarse salt
• freshly ground black pepper to taste

1. Blend all ingredients together or whisk furiously to emulsify.