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Beet Gazpacho with Basil Cream

Serves 6.


    Beet Gazpacho with Basil Cream

    Classic dishes such as gazpacho are like rock stars. They don’t fade away, they just reinvent themselves. Case in point, this beet version is luscious and sweet and only gets better when adorned with a basil-infused sauce. If the soup thickens up too much upon resting, simply stir in additional broth or water.


    Get Saucy

    Silky soft tofu is a great way to make creamy sauces minus the heavy calorie load of dairy-based cream.


    Beet Gazpacho with Basil Cream


    • 1 lb (450 g) beets, peeled and cut into 1 in (2.5 cm) pieces
    • 2 red bell peppers, sliced into 4 pieces
    • 1 red onion, sliced into 1 in (2.5 cm) wedges
    • 4 red radishes, ends trimmed
    • 4 garlic cloves, peeled
    • 2 tsp (10 mL) + 1/4 cup (60 mL) extra-virgin olive or camelina oil, divided
    • 1 cup (250 mL) low-sodium vegetable broth
    • 1/2 cup (125 mL) sun-dried tomatoes, rehydrated if not oil-packed
    • 1/2 English cucumber, peeled
    • 2 Tbsp (30 mL) red wine vinegar or sherry vinegar
    • 1 Tbsp (15 mL) prepared horseradish (optional)
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1 cup (250 mL) packed basil
    • 8 oz (225 g) silken (soft) tofu
    • 1 Tbsp (15 mL) fresh lime juice
    • 1/3 cup (80 mL) toasted pumpkin seeds


    Per serving:

    • calories274
    • protein9g
    • fat19g
      • saturated fat3g
      • trans fat0g
    • carbohydrates21g
      • sugars11g
      • fibre5g
    • sodium216mg



    Preheat oven to 400 F (200 C).


    Toss beets, red pepper, onion, radishes, and garlic with 2 tsp (10 mL) oil and spread out on baking sheet. Roast until beets are tender, stirring once halfway, about 30 minutes. Let vegetables cool to room temperature.


    Place broth, roasted vegetables, sun-dried tomatoes, cucumber, vinegar, horseradish, salt, and pepper in blender or food processor container and blend until smooth. Add additional broth if mixture is too thick. With the machine running on low speed, slowly pour in 2 Tbsp (30 mL) oil until incorporated. Chill soup for at least 2 hours before serving.


    To make basil cream, blanch basil in small saucepan of boiling water for 10 seconds. Drain and immediately rinse under cold water. Transfer to blender or food processor container along with tofu, 2 Tbsp (30 mL) oil, lime juice, and a couple pinches of salt; pureu0301e until smooth. For a creamier consistency, you can try blending in a few splashes of plain soy or other milk.


    Garnish bowls of gazpacho with basil cream and pumpkin seeds.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.