46 ounce can tomato juice, not from concentrate
6 tablespoons fresh lemon juice or white wine vinegar
6 tablespoons extra virgin olive oil
4 tablespoons vegan Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cucumbers (pickling are the best) peeled, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
4 plum tomatoes, seeded and chopped
Chopped cilantro, optional
Combine in a large bowl tomato juice through pepper.
Add vegetables and mix well. Garnish with the cilantro.
Chill. The longer gazpacho sits, the more intense the flavor.
Mix well before serving.
Note: Hothouse (English or seedless) cucumbers can
be used if pickling cucumbers are not available.
1/4 cup olive oil
1 teaspoon chili powder
Pinch cayenne pepper
12 small flour tortillas
1 1/2 teaspoon coarse salt
Preheat oven to 350°F.
Combine the oil, chili powder and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack one on top of another to lightly oil the backside. Cut into wedges, and arrange in a single layer on baking sheets, fitted with parchment paper. Sprinkle with salt. Bake until crisp and golden brown, 8-10 minutes.
Note: Serve warm from the oven alongside your favorite salsa or dip.
1 medium eggplant, peeled, cut into 1 inch cubes
2 red bell peppers, seeded, cut into 1 inch cubes
1 red onion, peeled, cut into 1 inch cubes
2 garlic cloves, peeled; each cut in half
3 tablespoons olive oil
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste or (1 Roma tomato, diced), optional
Preheat oven to 400°F.
In a large baking sheet with sides, fitted with parchment paper, add all of the ingredients, except the tomato paste or tomato. Roast 35-45 minutes, until vegetables are lightly browned and soft, stirring once during cooking. Cool slightly. Place vegetables in a food processor fitted with a steel blade, add tomato paste, if using, and pulse 3-4 times, or more, to blend. Taste for salt and pepper.
Note: If using a Roma tomato, add after mixture has been processed.
1 package whole wheat lavash
4 avocados, ripe; peeled and mashed
hummus; or 1/4 – 1/2 lb. carton, prepared
Tabouli; favorite recipe or 1/4 – 1/2 lb. carton, prepared
Spread lavash with mashed avocados, sparingly. Spread hummus on top of avocados. Spread tabouli over hummus. Sprinkle with shredded lettuce. Sprinkle sunflower seeds on top of lettuce. Roll lavash up tightly and cut into appetizer size pieces. Hold together with toothpicks.
2 avocados, diced
1/2 onion, diced
1 jalapeño pepper, vein and seeds removed, diced
1/8 teaspoon salt
Juice of 1/2 lime or lemon
In a mixing bowl, mash with a fork, half of the diced avocado.
Add onion, jalapeño pepper and salt. Mix well. Stir in rest of diced avocado and lime or lemon juice. If not using immediately, cover top of guacamole with plastic wrap to prevent browning.
Serve with chips.
1 1/2 cup unsweetened nondairy milk, such as almond, rice or soy
2 dried apricots or 4 pitted dates
1 banana, cut into chunks
1 cup chopped kale leaves
1 cup spinach leaves
1/2 cup fresh or frozen berries
Combine nondairy beverage, apricots, banana, kale, spinach and berries in a blender and blend until smooth.
1 1/2 – 2 cups rice, soy or almond milk
1/2 cup silken tofu, optional
2 – 3 cups frozen, unsweetened fruit
1/2 banana, sliced
1/2 teaspoon fresh ginger, chopped
1 tablespoon golden roasted milled flaxseed
1 tablespoon protein powder
1 tablespoon peanut butter powder
Put all of the ingredients, starting with the milk first, in a blender and power it up. Blend until smooth.
8 ounces button or portobella mushrooms, grilled/roasted
1 red bell pepper, grilled/roasted and cut in pieces
1/2 large eggplant, peeled, cut in chunks and grilled/roasted
1 bunch green onions, grilled/roasted
16 mixed Mediterranean olives, pitted, optional
1 – 2 tablespoons fresh lemon juice
2 ounces goat cheese, crumbled
1/8 teaspoon each salt and pepper, or to taste
4 whole wheat tortillas or flatbreads
4 large lettuce leaves
Roughly chop mushrooms, peppers, eggplant, green onions and olives.
Toss them in a large bowl with the lemon juice, goat cheese, salt and pepper.
Line tortillas with lettuce. Spoon vegetable-goat cheese mixture on top. Wrap tightly, tucking in the ends burrito-style and serve.
Note: Can use leftover grilled/roasted vegetables to prepare these wraps. Great for a summer supper or a packed lunch.