Tuesday, July 26, 2011

Hot Summer Days and Gazpacho!!


It is hot, steamy and humid.  There doesn't seem to be relief on the way.  What to do, what to do?  Ah-ha!  Make Gazpacho!!!  No baking, easy to prepare, and so refreshing it will whisk you away. 

Gazpacho is a traditional dish from Spain that spread to Portugal and Latin America.  They all have their own variations with adding bread or avocados and even omitting the tomatoes.  They traditionally use a mortar and pestle instead of a blender of food processor, which cause the puree to foam a bit, and a sieve for the tomatoes to get the seeds out. 
It is great summer soup because it is a soup served cold and the acidity of the tomatoes add to the refreshingness of it.  There is some prep work with dicing and chopping.  Or you can just throw it all in the food processor until completely pureed.  Your choice and it is worth it either way. 
To make the soup as rich and flavorful as you can, use fresh tomatoes from your own tomato plants or gather some up at a wonderful local farmers' market.  Canned tomatoes can be more flavorful than many fresh ones you buy in your regular supermarket.  Check out this article on tomatoes.  Letting it sit longer also enhances the flavor of the soup, a minimum of 2 hours but t is still spectacular days down the road.
Visit That's Vegetarian to prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!"

Gazpacho 
1/2c Celery, chopped
1 Red, orange, or yellow bell pepper, chopped
1 Red onion, chopped
1 Garlic clove, chopped
1 Cucumber, peeled and chopped
2t Hot pepper such as jalapeno, Anaheim, or Serrano, chopped
1/2c Cilantro, chopped
5 Tomatoes, chopped
2c Tomato juice
1 can Diced tomatoes
2T White wine vinegar
1T Sal y Pimienta avocado oil or olive oil
Salt and Pepper


Mix the celery, peppers, onion, garlic, cucumber, cilantro, and 3 of the chopped tomatoes in a large bowl. Using a regular or immersion blender or a food processor, puree the can of tomatoes. Add half of the veggie mixture to the pureed tomatoes and pulse about 5 times for 3-5 seconds each time. Add the remaining mixture and pulse another five times. Continue to blend until you get your desired texture. Pour into a bowl and mix in the tomato juice, remaining chopped tomatoes, vinegar and oil. Add salt and pepper to taste.

Chill in refrigerator for a minimum of 2 hours, preferably overnight.

Serve with cilantro, lime wedge, avocado and/or cucumber slices.

Serving size 1 cup
Serves 6
Prep time 20 minutes
2pp


Produced in association with Mike Quick at QuickOneMedia.   Website services provided by Oscorp-Ink.

Tuesday, July 19, 2011

Watermelon Mint Salad (Vegan Optional)


It's hot across the county.  We could all use refreshing food to help 'cool the hot'.  The Watermelon Mint Salad does just that!  

The watermelon is cool, juicy and crisp.  The mint is refreshing.  The optional feta cheese adds a little bite.  Fig balsamic vinegar mixed with the blood orange olive oil drizzled over the top just creates a smooth, tangy finish. 

I hope you love this combination as much as I have so far this summer.  I think I have made it at least 4 or 5 times already!!

Check out
www.ThatsVegetarian.com and Watch the video, print the recipe, prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!"

1T Blood orange olive oil
1T Fig balsamic vinegar
2T Watermelon juice
6 c Watermelon, 1/2”cubes seeded
2t Mint chopped
3 oz Feta (omit for vegan)
Mint sprigs for garnish

Whisk the olive oil, vinegar, and watermelon juice for about a minute.  Pour over the watermelon. Add feta and mint.  Toss. Finish with mint sprigs.  Chill.  This is so yummy!!!!

Prep Time: 10 min
Serves 6
(2pp.)


Saturday, July 16, 2011

BevMo 5 Cent Wine Challenge!! - Sale Ends Monday 7/18

Over the last few weeks Sherrie Smith, TVeg Sommelier, and I have paired wines that are on BevMo's 5 Cent Sale with the various recipes from That's Vegetarian.  The sale is great, buy a bottle at regular price and the second one is just 5 cents!!  Bummer BevMo is in California and Arizona but you can order online!  Please send me the the name of the wine store in your area when they have a sale like this and we'll be happy to do the pairing for you!

To watch the video, click on Video.  To print the recipe, click on Print

RecipeWhiteRedPinkSplurge
Creamy Polenta
Video 
Rare Earth Chardonnay Organic GrapesZonin Montepulciano d'AbruzzoArceno Chianti Classico
Chili con Tofu
Video 
Stanza GewruztraminerChallis Lane OV ZinKenwood Merlot Reserve
Cream of Tomato Soup
Video  Print
Tapiz TorrontesCrucillon GarnachaGran Rojo Tempranillo-Garnacha
Spicy Black Bean Casserole
Video  Print
Parker Station RieslingTempra Tatrum Tempranillo/ShirazSchug Pinot Noir Carneros
Candied Walnut Herb Salad
Video  Print
Casalnova ProseccoMain & Geary Petit SirahRotari RoseGloria Ferrer Pinot Noir
Goat Cheese Pizza Spread
Video  Print
Main & Geary Pinot GrigioMontGras Carmenere ReservaEberle Cabernet
Pumpkin Flax Bread
Video  Print
Stanza GewruztraminerSarah's Vineyard Grenache Old VineDahlia Pinot Noir Reserve
Butternut Squash Ravioli
Video  Print
Donovan-Parke ChardonnayAresti Syrah ReservaChalone Syrah
Dreamy Creamy Lemon Pie
Video  Print
Cinzano Asti, Columbia Crest Grand Estates RieslingZonin Lambrusco dell'emiliaInnocent Bystander Pink Moscato
Paprika Spiced Hummus
Video Print & Baked Falafel
Video Print
Guenoc Lillie's Sauvignon BlancCrucillon GarnachaTriplebank Sauvignon Blanc
Eggplant Zucchini Parmesan Napoleon
Video  Print
Kaara
Chardonnay/Sauv Blanc
Prode Cavaliere Chianti ColliSterling Meritage limited Release

Enjoy making the dishes and pairing the wine.  Please share your feedback on Facebook, Twitter and YouTube and subscribe to the blog for exciting updates and information! 

Go to That's Vegetarian and watch one (or all) of the recipe videos, print the recipe(s), and prepare any one of the dishes.  You'll find yourself saying "That's Vegetarian?!"

Monday, July 11, 2011

Baked Falafel

Falafel is a grand vegetarian staple.  It can be super delectable or super greasy!  I choose super delectable!

I bake my falafel and make into patties instead of balls to lower the amount of oil needed, ergo less calories and fat.  Some restaurants will saute the falafel in oil instead of the more common deep frying.  Add lots of extras such as hummus (check out our previous TVeg recipe see below), tomato, spinach, and peppers to the pita or sandwich to make it a great filling meal.  Falafel is usually made with chickpeas (aka garbanzo beans and cece beans) but can also be made with fava beans.  Don't waste your time with a prepackaged mix.  This is a an easy dish to prepare!

Watch the video, print the recipe, prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!"

Baked Falafel 
15 oz Garbanzo beans (chickpeas), drained     
1/4 c Onions, chopped   
1/4 c Parsley or cilantro, chopped   
1 clove garlic, chopped   
1 t Cumin, ground  
1/4 t Coriander, ground   
1/4 t baking soda or powder   
2 t sesame oil   
1 T Lemon juice   
1 T Whole Wheat Flour or bread crumbs   

Preheat oven to 400F.

Line a baking sheet with parchment paper or coat with olive oil spray. 

Combine garbanzo beans, onion, parsley, garlic, cumin, coriander, baking soda, sesame oil and lemon juice in a food processor or blender.  Process until mixture is coarsely pureed. Transfer to a bowl and stir in flour.  Shape mixture into 4 large patties (about 3 inches by 1/2 inch), place on prepared baking sheet and let stand for 15 minutes.  Bake for 25 minutes.  After 15 minutes, turn patties over and bake for an additional 10 minutes.

Serve with sandwich thins, hummus, tomato and spinach.

Prep Time: 20 min
Bake Time: 25 min
Serves 4
(4pp.  Add 3pp for sandwich thin and 2pp for 1T hummus.)

Saturday, July 2, 2011

Mango Lime Coleslaw - VEGAN

First and foremost - Happy 4th of July to my fellow Americans!!

I was home the other night with cabbage, mangoes and limes and a desperate need for dinner. I looked in my cupboard to see what else I had to add and found some hearts of palm, avocado oil, and honey. Mango Lime Coleslaw was created. It is a light and easy to prepare vegan dish plus it keeps well for a few days!

I decided to use the coleslaw in tacos. I squirted a couple of corn tortillas with lime juice, sprinkled chili powder and salt, then baked them for about 5 minutes on 350F to warm them up. I used 1/8c of black beans, 2T salsa, and then 1/8c of the coleslaw to complete. It was a superb summer evening meal accompanied with some anejo tequila on the rocks.

Remember to sign up on: Find us on Facebook, Follow us on Twitter, View our videos on YouTube and sign up for our newsletter at That's Vegetarian. Currently, we are pairing each That's Vegetarian recipe with wines from the BevMo 5 Cent Sale. It makes sense for those of us in California and parts of Arizona. For my Buffalo peeps, I could do the same when Premier is having their sale. Let me know when "that" store in your neck of the woods has their wine sale and Sherrie Smith, TVeg's Official Sommelier, and I can pair those wines for you with our recipes.

Go to That's Vegetarian and watch one (or all) of the recipe videos, print the recipe(s), and prepare any one of the dishes. You'll find yourself saying"That's Vegetarian?!"

Mango Lime Coleslaw (VEGAN)

4c Cabbage, cut into 1/4" wide by 2" pieces
1/8c Lime juice, fresh squeezed
2 Mangoes, 1/2" cubes
1/2c Hearts of palm, 1/2" cubes or slices
1 Cucumber, 1/2" cubes
1 Tomato, 1/4" cubes
2 Green onions, thinly sliced including green part
1T Sal y Pimienta Avocado Oil or olive oil
1T Honey
Salt and pepper to taste

Simply prepare the ingredients as indicated and mix together.

Tastes great right away or keep in the fridge overnight.

Serve as a side or on tortillas with black beans and salsa.

Prep Time: 15 min
Serves 8 as an appetizer
(1pp)