Gazpacho

Gazpacho season!

We’re at the height of the local growing season and the farmer’s markets are overflowing with gorgeous produce. This cold tomato soup is one of my favorite ways to enjoy lots of summer veg. Have fun experimenting with different colors of tomatoes and peppers; heirloom tomatoes are especially delicious.

Unlike many traditional gazpacho recipes, this version skips the bread, which keeps it nice and light and naturally gluten-free. A blender or food processor is needed for this recipe.

INGREDIENTS:

1 medium clove garlic

1 cup chopped bell pepper, any color

1 cup peeled and chopped cucumber

1 pound ripe tomatoes, cored and chopped into chunks (no need to peel)

¼ cup extra virgin olive oil

3 tablespoons white vinegar

1 tablespoon balsamic vinegar

1 teaspoon sea salt

Freshly ground pepper 

Crushed red chili flakes 

Chopped fresh basil, optional

• Pulse chopped garlic in blender.

• Add bell pepper and pulse; then add cucumber and pulse a few more times.

• Add tomatoes, olive oil, vinegars and salt. Blend.  

• Add black pepper and crushed red chili flakes to taste.

• Chill at least two hours.

• Serve chilled drizzled with additional extra virgin olive oil and topped with fresh basil. 

Oscar overseeing the gazpacho ingredients.

Easy Homemade Hummus

Maybe its from my years living in the Middle East, but I love hummus and I eat a ton of it, especially when I'm cleansing. Sure, it's easy to grab a tub of pre-made, but look closely at the ingredient list; those plastic tubs often contain things we probably don't want to be eating such as soybean oil, sugar and preservatives. It's super easy to make your own, and even easier if you have a food processor. Here's one of my favorite recipes – naturally vegan, gluten-free and cleanse friendly! 

INGREDIENTS

1 15-ounce can chickpeas, rinsed. (It’s easy and inexpensive to cook chickpeas from dried –  if you do this, save the cooking liquid)

1 clove garlic

¼ cup olive oil, plus more for serving

2 tablespoons fresh lemon juice

2 tablespoons tahini (sesame seed paste)

1 teaspoon ground cumin

½ teaspoon sea salt

¼ teaspoon paprika

PREPARATION 

•  In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini, cumin and salt until smooth and creamy. Add 1 to 2 tablespoons water (or cooking water if you’ve cooked your own chickpeas) as necessary to achieve the desired consistency. Add a bit more salt if needed.

• Transfer to a serving bowl. Drizzle with olive oil and sprinkle with paprika.

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Vegan Pumpkin Pie

Who says pumpkin pie can only be enjoyed for Thanksgiving dessert? Pumpkin is loaded with fiber, vitamins and anti-oxidants and is worthy of making a more regular appearance at your table. Pumpkin pie for breakfast anyone? Serve with a dollop of cashew cream, coconut yogurt or plant-based ice cream.

Ingredients

3 cups cooked pumpkin (homemade or canned)

½ cup pure maple syrup

2 teaspoons vanilla extract

½ cup non-dairy milk (I used plain, unsweetened soymilk)

1 tablespoon coconut butter

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

¼ teaspoon freshly ground cloves

½ teaspoon salt

3 tablespoons arrowroot powder

1 single-crust piecrust

Instructions

• Preheat oven to 350°.

• In a large mixing bowl or blender, combine pumpkin puree, maple syrup, vanilla, soymilk, coconut butter, cinnamon, ginger, nutmeg, cloves and salt.

• Beat or blend until smooth and well combined.

• Add arrowroot powder. Mix well.

• Pour pie filling into pie shell. Bake in preheated oven for 45 minutes. Check the edges of the crust; if it’s getting too brown, you may want to cover them with strips of foil.

• Bake another 20-30 minutes.

• Remove pie from oven and cool before serving.