Monthly Archives: August 2016

Mom’s Gazpacho

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August means the garden is in full bloom. And there are loads and loads of tomatoes, cucumbers and basil. No garden? Try the Farmer’s Market. Once, we were at the Farmer’s Market when they were closing up and a vendor literally gave us a huge basket of tomatoes simply because she didn’t want to carry them home!

When tomatoes and cucumbers are in season, you’ll almost always find a batch of my Mom’s gazpacho in our fridge. On a hot August day, a bowl of chilled gazpacho is so refreshing! And it reminds me of my parents’ garden being flush with tomatoes too. I used to love wandering the backyard, between tall tomato cages and bushy herbs just before the start of school. This soup brings back all those memories!

The recipe makes about 6 portions and comes together really fast in a blender or food processor.  Ours is processed to be fairly smooth, but feel free to leave your veggies chunky if you like. We usually eat it with crackers or a slice of toast. Serve cold and sure, you can drink it from a mug – we do sometimes!

Mom's GazpachoMom’s Gazpacho

2 pounds fresh tomatoes

1 cucumber

2 stalks celery

1 red onion

1 cup tomato juice

4 Tbs. fresh basil

3 Tbs. red wine vinegar

2 Tbs. lemon juice plus zest of one lemon

1 Tbs. vegan worcestershire sauce (such as Annie’s Organic or Wizard- please note, both contain gluten)

1 Tbs. balsamic vinegar

2 tsp. Old Bay-style seasoning

salt/pepper, to taste as desired

 

Core and roughly chop tomatoes. Trim cucumbers and celery, roughly chop. Peel and trim onion, roughly chop. Add all veggies to a food processor or high speed blender with tomato juice, fresh basil, vinegars, lemon juice and zest, Old Bay and Worcestershire sauce. Process together until as smooth a desired.

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Terri Ann’s Carrot Salad

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Along the way, we make friends all over the place. One such friend is TerriAnn, who used to be a vet tech at the Animal Wellness Center where our hounds go for their health care needs. Everyone there is a pal – Doc Scott Sanderson, his manager Ani, and the rest of the team. They were amazing when we lost Lochrima, and have helped out with foster dogs since.

We were delighted to find out that TerriAnn was vegan! She brought her delicious Carrot Salad to share at one of our parties. Everyone loved it so much, we asked for the recipe. Now, we’re passing it along to you.

The flavor depth of this simple salad will surprise you! There’s no actual dressing, but it’s so bright and refreshing, it doesn’t need to be weighed down by even one more ingredient. The contrast of the sharp lime with the naturally sweet carrots and coconut are perfectly balanced. Not a fan of cilantro? Use parsley instead.

 

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TerriAnn’s Carrot Salad

6 carrots, grated

1/2 cup coconut flakes, unsweetened

1/4 cup currants

2 Tbs. sesame seeds

1 tsp. ground coriander

juice and zest of one lime

fresh cilantro, chopped, to taste (we add about 1/2 cup)

salt and pepper, to taste (optional)

 

Grate carrots into a bowl. Add all other ingredients and toss. Serve cold, adding more or less lime juice as needed to dress the salad.

This recipe is vegan and gluten-free. Feeds two to six, depending on portion size.

 

And we want to add – thanks TerriAnn, Doc, Ani and the rest of the crew at Animal Wellness Center. We have known you for more than a decade and you all have ALWAYS given our dogs the love and care you would give your own. 🙂