Tomato Gazpacho

vegan tomato gazpacho soup served cold with strawberries, cucumbers + vegan sunflower ricotta

this recipe serves four

1 juicy ripe tomato

1 cucumber

1 shallot 

1 red pepper

1/2 jalapeño, seeded (some like it hot, if that's you - add some more)

1/2 bulb of fennel

2 cloves of garlic

1 tablespoon balsamic (or red wine) vinegar 

2 tablespoons of olive oil

1 pint of strawberries

1 pint of cherry tomatoes

1. Reserve half your strawberries, half your cherry tomatoes + half a cucumber; that's your garnish. Cut up the rest of your vegetables into relatively the same size and combine in a large bowl with salt, olive oil and balsamic. Adjust seasoning to your preference, if it needs more acid - hit it with more acid.

2. Taste it. Does this taste like a bowl of something you could eat without even blending it? It should be like a tomato salad that would evoke a chef's kiss from even the most dialled in culinary master. Balancing salt, acid + fat is going to elevate this dish.

3. Let the vegetables macerate for 30 minutes; go ahead and make the sunflower ricotta while you wait (recipe below). Once that's all done, blend your vegetables together until smooth (add extra water or oil it's looking a bit more like a salsa).

4. To plate, add a scoop of ricotta to the bottom of a bowl, then add in your strawberries, sliced cucumbers + cherry tomatoes. Have fun with it! 

sunflower ricotta

1 cup of sunflower seeds, soaked overnight in cold water

1 tablespoon of nutritional yeast

1 tablespoon ofcider vinegar

1 lemon

1. Before you say it, you forgot to soak the seeds. No sweat, pour hot (I mean HOT) tea water over the seeds in a heat-safe container and let sit for 30 minutes; drain and place in blender immediately after.

2. Add in nutritional yeast, cider vinegar + a squeeze of lemon juice (along iwht some zest). Blend on high until smooth(-ish). Add water if it needs it. 

3. Let cool in container in the fridge while you blend your veggies!

Read more

refreshing, spicy, and tropical citrus avocado salad vegan

Citrus + Avocado Salad

Zucchini Risotto

Zucchini Risotto

grilled peach, sourdough bread and pickled carrots make this panzanella power up

Peach Panzanella


Be the first to comment.

Your Cart

Your cart is currently empty.
Click here to continue shopping.