Cool & Creamy Cucumber Avocado Soup

We have a nice supply of English Cucumbers from our garden this summer. They're so mild and delicious, with itty bitty seeds that aren't bitter or chewy!

I've been making appetizers with them lately, but Ron suggested a cucumber soup.

So I searched the internet and found several different recipes that sounded good.

But because of my creative nature, I just can't help but make my own concoction out of the recipes I read!

So let's get on with it.

Here is the recipe and a few photos (the one below is topped with chopped cilantro):

COOL & CREAMY CUCUMBER AVOCADO SOUP

INGREDIENTS:

1/2 cup White Wine

1 medium Onion, diced

1 clove Garlic, minced

2 large Cucumbers, peeled, chopped (I prefer English Cucumbers)

1-1/2 cups Vegetable Broth

2 Tbsp Lime Juice

1/2 cup Soy Sour Cream

1 Avocado

1/4 teaspoon Chipotle Powder (optional?!)

METHOD:

Saute onion in white wine for 5 minutes.

Add garlic and cucumbers and heat for another 3 minutes.

Stir in vegetable broth and lime juice; bring to a boil.

Remove from heat and allow mixture to cool to room temperature.

This could take 15-30 minutes.

Depending on the capacity of your particular appliance (did that sound right?!), you may need to do the following step, blending, in batches.

Place mixture in a blender or food processor, leaving at least 1/3 of the cup unfilled, as the whirling action causes food to move upward and potentially spill out of the cap... making an unnecessary mess!

Then add soy sour cream. Peel avocado and discard seed, then add to blender. Add chipotle powder.

Puree until smooth.

I usually emply the "PULSE" mode. Here's how I do it:

Turn the unit on. Engage the PULSE mode, then push the PUREE button every second, three or four times, to get the process started gradually.

After that, just PUREE until you think it's the right smooth and creamy consistency!

Chill in a covered bowl (I prefer glass or ceramic) at least 4 hours; overnight is even better. Serve cold!

VARIATIONS:

Add a pinch of cayenne, a tablespoon of chopped dill or cilantro, or a few teaspoons of seeded jalapeno peppers before blending. No soy sour cream available in your small town? Omit it completely, or add another half of an avocado! FINALLY, if you can't stand the heat, don't get out of the kitchen! Simply minimize or omit the chipotle powder.

CHEF'S NOTE:

I top each bowlful with a heaping tablespoon of my fresh salsa. Yum!

Sweet & Spicy Triangles (Curry)

Hey, food lovers! Dinner was a delicious success tonight! Main Course: a vegetarian version of spiced lamb phyllo triangles. Let me tell you ALL about the recipe, which is TOTALLY worth all your beautiful effort:

SWEET & SPICY CURRY TRIANGLES

INGREDIENTS:

Filling:

1/4 cup Golden Raisins

1/4 cup dried Cranberries

8 pieces dried Apricot Halves

3/4 cup Boiling Water

1/4 cup Red Wine

4 cloves Garlic, minced

1 Onion, finely chopped

6 oz. vegetarian Chicken-style Sausage (or make your own, see other posts for recipe!)

1/4 cup Vegetable Stock

1/2 teaspoon Mrs. Dash Chicken Seasoning

1 teaspoon Curry Powder (or more, to taste)

1/8 teaspoon Garam Masala (or use a few pinches each of Cinnamon, Allspice, Cloves)

Chopped Parsley, 2 teaspoons dry or 1/4 cup fresh

Fresh Ground Black Pepper to taste

Cayenne Powder to taste

Phyllo Pastry:

8 sheets Phyllo Dough (10" x 14")

1 Egg White whisked together with a few drops of water

Sauce:

2 tablespoons Red Wine

3 cloves Garlic, minced

1 cup Tomato Sauce

2 teaspoons Cumin

1/2 cup Dried Fruit Liquid Reserves (see Method)

Other:

A few drops of Olive Oil or thin pat of Butter, or Parchment Paper (for prepping pan)

Vital Wheat Gluten or Wheat Flour (to thicken Sauce)

METHOD:

Preheat oven to 350 degrees Fahrenheit.

Filling:

Place dried Raisins, Cranberries and Apricots in a bowl and cover with boiling water. Steep for 10 minutes until soft and puffy. Save the water for making the Sauce in a separate dish, and chop rehydrated fruit into small pieces.

In a large saute pan or stock pot, saute Garlic in Red Wine over medium heat until soft and fragrant, 2-4 minutes. Add Onion and a bit of additional Water or Vegetable Broth if necessary, and saute until soft, approximately 10-12 minutes.

Add the Vegetarian Sausage, Vegetable Broth, Mrs. Dash, Curry Powder, Garam Masala, Parsley, Pepper and Cayenne, along with the chopped, rehydrated Dried Fruit.

Reduce heat to medium low and cook, stirring occasionally until liquid is reduced, roughly 15 minutes.

(The Filling can be made up to two days in advanced and kept refrigerated until use).

Place cooked Filling in a large bowl and cool to room temperature, about 20 minutes. Meanwhile, you can prepare the baking pan and Triangle Assembly Work Station!

Prep Baking Pan:

In between stirrings, prepare a large cookie sheet by brushing with a few drops of Olive Oil or a thin pat of Butter (no more than 1/2 teaspoon) or use a sheet of Parchment Paper.

Prep Phyllo and Work Station:

Dampen a clean kitchen towel and set aside while you unfold the Phyllo Pastry sheets onto a cutting board or the counter top. Immediately cover the Phyllo with the damp towel.

Get out another cutting surface and sharp knife. Set it next to the covered Phyllo sheets, with

the prepared pan on the other side. Place the bowl of Filling and a tablespoon in your work area as well.

Now you're ready for the fun and slightly messy job of assembling the delicious triangles! You might want to have a damp hand towel in the area or wear an apron!

Remove one sheet of Phyllo dough from the damp towel and place it on the cutting surface.

Quickly cover the remaining Phyllo sheets.

Then carefully slice the empty sheet in half.

Scoop out a heaping tablespoon of the Filling onto a lower corner of the Phyllo section.

EVER SO GENTLY, fold the Phyllo at an angle to the other side of the dough, forming a triangular shape.

The first fold will look like this.

If you're a lefty, it might turn the opposite direction!

Now, from this point, you would fold up the filled section of Phyllo dough UPWARD.

The next fold will go LEFTWARD.

DON'T MAKE THE FINAL FOLD YET!

BEFORE MAKING THE FINAL FOLD, brush a bit of Egg White onto the empty Phyllo triangle.

If there's a bit of excess Phyllo dough, trim the

top edge... if you're compulsive like me!

Make the final fold UPWARD to seal the triangle.

Place your first fantastic Triangle sealed side down on the prepared baking pan!

Continue in the same process, making sure to cover unused full sheets of Phyllo dough after removing a new one. This stuff is REALLY DELICATE!

Let's say you've either used up all the Filling and

your Triangles, or you are thoroughly exhausted from your culinary efforts.

The Triangles are beautifully resting on their very own baking pan.

Now brush them gently with the Egg White mixture.

You may choose to brush each Triangles once or twice to coat tops and exposed sides completely.

It's time to bake these beauties! Stick them in the preheated oven for 25 minutes. Then relax and count the minutes until chow-time!

No such luck. If you want a SPECTACULAR DINNER, then it's time to make the Sauce. Sauces are everything, especially in vegetarian and vegan cuisine.

In a small sauce pan over medium heat, saute Garlic in the 2 tablespoons Red Wine. After a minute or two, add the Tomato Sauce and Reserved Liquid from Rehydrated Dried Fruit. Add Cumin. Cover and reduce heat to medium low, cook sauce for 20 minutes and stir occasionally.

Tilt cover to allow steam to escape (but not splatter your stove top and kitchen with sauce!) while slightly reducing and thickening the sauce. If this is not happening so much, stir in a few sprinkles of Vital Wheat Gluten or Wheat Flour.

Reduce heat to low and simmer for remaining five minutes while Triangles are browning beautifully below (or above, depending on your oven placement). And of course, you still need to set the table, or at least get a fork for yourself (these TRIANGLES WILL BE HOT coming out of the oven, my friend!)

BEEP!.. BEEP!.. BEEP!.. BEEP!..

You know what that means... the Sweet & Spicy Triangles are currying your favor and it's ALMOST time to savor!

Turn off the sauce. Turn off the oven. Get a potholder and remove the treasured Triangles onto a cooling rack.

WAIT! Let them cool slightly or you will definitely burn your entire mouth!

Place a few on your plate (it would be proper to serve your family and/or guests at the same time), then spoon a little sauce on each serving.

Always, ALWAYS, test heated foods in small amounts first to save a trip to the emergency room... or just ruining all your hard work!

Then, ENJOY!!!!!

Chiles Rellenos

I never knew until this year that I love grilled peppers! I even eat green bell peppers now, including chiles. And making Chiles Rellenos on the grill is so much fun, especially when you have a Grill Master at the helm (not me, it's Ron!). This recipe will serve 2 hungry people!

CHILES RELLENOS

INGREDIENTS:

2 Anaheim Chiles, cut in half, seeded

2 Poblano Chiles, cut in half, seeded

4 Serrano Chiles, cut in half, seeded

1/2 cup Red Wine

4 cloves

Garlic, minced

1 medium Onion, chopped

2 large Tomatoes, chopped

1/2 teaspoon dried Oregano

Cayenne and Fresh Ground Pepper to taste

2-4 oz. Soy Monterey Jack "Cheese," shredded

METHOD:

Saute Garlic in Red Wine until fragrant and soft, about 3 minutes. Add Onion and saute until transparent, roughly 10-15 minutes, then add Tomatoes and saute until soft. Add Oregano, Cayenne and Pepper. Set aside to cool.

Prepare your grill. Cook the chiles, cut side down for a few minutes until they are heated and showing signs of char, but not burnt.

Remove chiles from heat onto a platter or cutting board.

Stuff each chile with the sauteed mixture.

Grill the chiles, shell side down, for about 5-7 minutes.

Add the Soy Cheese on top of each chile and grill until they are cooked thoroughly and charred to your liking (I like mine REALLY charred!).

Remove from grill and serve immediately!

Curried Vegetables and Lentils

I absolutely love curry dishes, and this is one is a fave in our new and improved "eating lifestyle!" Plus, it's relatively easy to prepare and makes enough for leftovers (always better the second day!) or freezing for another week.

CURRIED VEGETABLES AND LENTILS

INGREDIENTS:

4 cloves Garlic, chopped

1 large Onion, chopped

1/2 cup Red Wine

1 cup Lentils, rinsed

2 Tomatoes, chopped (or 1 small can)

1/4 cup Tomato Paste

2 bunches Broccoli, cut in florets

1/2 large head Cauliflower, cut in florets

2-3 medium Zucchini, chopped

1 cup Garbanzo Beans (chickpeas), cooked

1 16-oz. bag frozen Spinach

1 cup frozen Peas

1/2 cup Raisins and/or Cranberries, chopped

4 cups Veggie Broth (can use Water)

1-2 Tablespoons Curry Powder (to taste)

1-2 teaspoons Cumin (to taste)

1/2 teaspoon Garam Masala

Cayenne to taste

Fresh Ground Pepper to taste

METHOD:

Saute Garlic in Red Wine over medium heat until soft and fragrant 2-3 minutes. Add Onion and saute for 10-15 minutes or until transparent.

Add Lentils, Veggie Broth, Tomatoes, Tomato Paste, Broccoli, Cauliflower, Zucchini, Garbanzo Beans, Spinach, Dried Fruit(s) and Peas. Cover with Veggie Broth.

Time to spice it up: Curry Powder, Cumin, Garam Masala, Cayenne and Pepper. Stir a few times. Cover and cook until boiling, about 15 minutes, then reduce heat to medium low.

Continue cooking for 1.5 hours or until vegetables are soft and lentils are fully cooked.

Serve with Whole Wheat Pita Bread -- homemade is best, but the Ezekiel Sprouted Wheat Pitas are fantastic too!

I like to start my Curry dishes in the morning and let them cook all day! The vegetables become a bit mushy, but the beans and peas stay in tact and give the curry a stew-like texture.

Variations: Along with the other vegetables, add a dozen whole, unpeeled Baby Potatoes which will stay whole and create another level of texture. If you like Carrots (we don't eat them cooked because of the sugar/starch levels), feel free to add a few of them, diced. Sometimes I add a cup of Green or Yellow Split Peas (rinsed) for more protein and thick texture. Also, other Dried Fruits would be delicious, such as Apricots or Apples!

Whole Lotta Lasagna! (Vegetarian)

The change has come to our kitchen and our scale. We're on the Dr. Fuhrman "Eat To Live" diet and the results are fantastic. The food? Totally tasty! Here's one of our new faves that I call Whole Lotta Lasagna.

WHOLE LOTTA LASAGNA

INGREDIENTS:

Sauce:

1/2 cup Red Wine

5 cloves Garlic, chopped

3 (15 oz.) cans Tomato Sauce

Basil, Oregano, Crushed Pepper to taste

Veggie Ricotta:

12 oz. Firm Tofu

4 oz. Soy Mozzarella, shredded

1 tablespoon Soy Parmesan

1 tablespoon Parsley, dried or fresh

1/2 cup Lemon Juice

2 Egg Whites, room temperature

Other Layers:

3 Eggplants, peeled and sliced 1/4” slabs

5 Medium Zucchini, sliced 1/4” lengthwise

5 Peppers, Red, Green, Yellow or Orange, seeds removed, quartered

Toppings:

4 oz. Soy Mozzarella, shredded

1 oz. Soy Parmesan

METHOD:

Sauté garlic in red wine until fragrant, add herbs and spices then tomato sauce. Cook for at least two hours, stirring occasionally. Cool slightly before using.

Pre-heat oven to 375º F.

Crumble tofu in a large bowl. Add soy cheeses, parsley and lemon. Lightly whisk the egg whites and add to bowl. Stir to combine, set aside.

Grill eggplant, zucchini and peppers until charred and slightly soft. Leave eggplant and zucchini in large pieces.

Cut peppers into long strips about 3/8” wide. Set aside.

In a deep lasagna or roasting pan, spread 1 cup of red sauce. Layer half of the eggplant without overlapping, then zucchini, then peppers in the same fashion.

Spread half of the soy ricotta over vegetables, then add half of the remaining sauce.

Repeat layers: eggplant, zucchini, peppers, soy ricotta....

...and sauce! Bake 45 minutes covered in foil. Then remove foil, add soy cheese toppings and return to oven for 15-20 minutes.

Remove and let stand for 10 minutes before serving.