Few summer soups capture the freshness of the season with the clarity of gazpacho. This version takes a bit of time to let the many layered flavours combine, but can be adjusted to accommodate whatever texture or ingredients you choose. It’s a wonderful starter or a summer lunch on its own.
5 lbs (2.5 kg) ripe field tomatoes
5 lbs (2.5 kg) yellow heirloom tomatoes, halved and seeded
1/2 red onion
1/2 yellow zucchini
1/2 green zucchini
1/2 jicama (Mexican tuber, available year-round)
1/2 red pepper
1/2 yellow pepper
1/2 bunch coriander, chopped
1/3 cup (80 mL) white wine vinegar
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) Worcestershire sauce
1 Tbsp (15 mL) Tabasco sauce
Sea salt and freshly ground pepper
Pulse field tomatoes in food processor. Tie off pulp in cheesecloth, add pinch of salt to draw out liquid, place in large strainer, and let sit over a large bowl in refrigerator for 24 hours.
The following day, puree yellow tomatoes until sauce consistency. Finely dice all other vegetables and add to yellow tomato puree with chopped coriander.
Squeeze any remaining liquid from cheesecloth before adding tomato water from bowl to the puree and diced vegetable mixture. Discard solids remaining in the cheesecloth.
Add vinegar, lemon juice, and Worcestershire and Tabasco sauces. Season to taste with salt and pepper. Refrigerate 24 hours, then dress with a few drops of olive oil before serving.
source: "One", alive #309, July 2008
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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.