Summertime for Vegans
Mistress McCutchan
Summer always has a lot
to offer in regards to food – lots of fresh seasonal fruits and veggies can really hit the spot. The drawback here, is that no one ever wants to cook! A scorching hot day and a hot stove are not a fun combination; here are some suggestions for as-little-cooking-as-possible noshing for the non-ovo/lacto crowd.
Strawberry Tabouli
1 1/2 cups bulgur wheat
1 to 2 tsp. salt
2 cups boiling water
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 cups finely chopped parsley
3/4 cup finely chopped mint
1 1/2 large containers (16 oz.) of strawberries, chopped.
This is a refreshing twist on the classic Middle Eastern salad and an excellent accompaniment with falafel, hummus and pita bread. The original recipe came from a reader recipe in an old copy of The Vegetarian Times. They also suggested adding 1 cup of toasted pecans on top before serving, but I didn’t have any, so I omitted them.
In a large bowl, combine bulgur wheat and salt. Add boiling water, cover and let sit for 30 minutes. Remove cover and fluff with a fork – if there is any excess water, drain the bulgur wheat. Stir in oil, lemon, parsley, mint and strawberries. Cover and refrigerate. It’ll be plenty to eat all week!
Gazpacho
1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 beefsteak tomatoes, diced
2 stalks celery, diced
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 oz.) can of V8
1 teaspoon ground cumin
1 tablespoon minced fresh parsley(it must be fresh, dried parsley flakes are fairly worthless)
1 tablespoon minced fresh basil
1/2 tablespoon dried oregano
1/4 teaspoon salt
a little ground black pepper, to taste
This tangy summertime soup was the offering of Lisa Simpson at her family’s barbecue (she’s one of my favorite vegetarians). There is zero cooking involved. In a large serving bowl, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, olive oil, vinegar and V8. Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Cover and refrigerate. Enjoy with some crusty bread and olive tapenade or corn chips with guacamole.
Guacamole
2 large, ripe avocados
1 plum tomato, diced
1/2 cup of cilantro, chopped
juice from 1/2 a lime
Chop the avocadoes in half; remove the pit and scoop out the “meat”. Mash the hell out of them. Add the diced tomatoes, cilantro and spritz with the lime juice. Mix it all together and you’re ready to slap this on your burrito or dip your chips in.
Other Resources
The Vegetarian Times Magazine was a big fave of mine, until the focus seemed to shift from a “for-vegetarians, by-vegetarians” stance to a “healthy lifestyles” magazine. To fill this void, I highly recommend Veggie Life, which has fantastic recipes, and plenty of them are vegan!
Another big recommendation is the website Vegan Essentials. If you are not already acquainted with this site, you will enjoy their offerings, especially the meal mixes from Dixie Diner. One last resource is on cable TV in Brooklyn – The Post-Punk Kitchen. Their website is delightful, too. |
