The beauty of this delicious soup is that it can be served either hot or cold.
2 Tbsp (30 mL) extra-virgin olive oil
1 large Vidalia onion, diced
2 garlic cloves, smashed and minced
3 cups (750 mL) low-sodium chicken stock
1 - 28 oz (796 mL) can fire-roasted tomatoes, including juices
1 red bell pepper, roasted, peeled, and diced
1 1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) smoked paprika
Dash of agave syrup
Salt and freshly ground black pepper, to taste
1/2 tsp (2 mL) extra-virgin olive oil (optional)
Lime Pesto Salsa
1 cup (250 mL) packed fresh basil, washed and drained
3 Tbsp (45 mL) pine nuts, toasted
2 Tbsp (30 mL) fresh lime juice
2 Tbsp (30 mL) extra-virgin olive oil
1 small garlic clove, minced
1/2 cup (125 mL) very finely diced zucchini
1/2 red bell pepper, roasted, peeled, and diced
Generous pinch of salt (optional)
Heat 2 Tbsp (15 mL) oil in large saucepan over medium heat. Add onion and garlic, and sauté just until soft but not browned. Stir often.
Add chicken stock, tomatoes, roasted pepper, cumin, and paprika. Bring to a gentle boil. Reduce heat to low and simmer, covered, for 15 minutes to blend flavours. Season with agave syrup, salt, and pepper to taste. Remove from heat and cool.
Purée in blender or food processor until mixture is as smooth (or chunky) as you like. Transfer soup to container and refrigerate until cooled, about 4 hours.
To make Lime Pesto Salsa, combine basil, pine nuts, lime juice, olive oil, and garlic in blender or food processor. Whirl until smooth, scraping down sides of bowl with spatula. Add a little water if necessary. Transfer to small bowl, and stir in zucchini and roasted pepper. Season to taste.
To serve, ladle chilled soup into small glass bowls. Scatter a little salsa on top. Drizzle with 1/2 tsp (2 mL) olive oil, if desired.
Note: fire-roasted tomatoes in a tin are found in most grocery chains. To make your own roasted tomatoes, toss 2 lbs (1 kg) halved Roma tomatoes with a little extra-virgin olive oil, salt, and pepper. Spread out on baking sheet. Roast in oven at 400 F (200 C) for 45 minutes.
Each serving contains: 119 calories; 9 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 2 g fibre); 253 mg sodium
source: "Cool Summer Soups", alive 382, August 2014
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).