Watermelon Gazpacho

It's already halfway through the summer and I realize I have not even posted a recipe about watermelon. Like, really? I eat it every day and still have yet to make it more creative than cutting it into a wedge and throwing the occasional spice on top!! 

Today turned out to be a perfect day to make it, considering it was so hot, yet no too scorching to make a perfect gazpacho- a soup served cold [dahhh]. This gazpacho is the perfect combination of refreshing and spicy. 

I made mine for my mom's friend for a party. Apparently it was a huge hit because my mom said people were guzzling it down! and the best part? It literally took less than 10 minutes.

Watermelon Gazpacho

serves a party; 10 minutes to make

4-5 cups watermelon, seedless, chopped

1 1/2 medium cucumber, chopped

1 large beefsteak tomato, chopped

1 medium shallot, diced

2 tablespoons red wine vinegar

1 tablespoon EVOO

1 tablespoon of fresh basil or mint (I used basil since it was fresh from the garden), chopped

1 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon pepper

1. Place all ingredients in a mixing bowl and stir to combine.

2. Add your mixture to a blender in 3 parts- make it as chunky or as smooth as you want. I made my first two batches chunky (blended for 5 seconds), and my last one very smooth (blended for 15 seconds). Serve in a large bowl and ladle into elegant cups or glasses and garnish with a fresh basil leaf!

Just catching up on the latest news in the Pocono Record. My smart boy ;]

Chickpeas on Chickpeas

I decided to trial the length of an average bike ride to work. I thought it was going to be something ridiculous like 30 minutes- but it was actually only 15 minutes! That makes me so much more motivated to bike to work. 

I've been trying to keep positive spirits lately because I feel like there's been so much negativity around me. I want to be a happy-go-lucky kinda gal. I want to make better of life. I don't want to dwell on bad- happiness is bliss, baby!

For today's post, I made some semi-homemade chickpea soup! Usually, I work long days and when I come home, I don't want to spend a great deal of time cooking- I just want to eat! one of my favorite soups is Wegman's Moroccan Chickpea and Lentil Soup. I love this soup so much because you can jazz it up any way you want it. For mine- I simply warmed it up on the stove top and added:   -1/2 can chickpeas (drained)                       -A big heaping bunch of kale or spinach (I get kale from my mom's boyfriend's garden-but I've tried spinach and it works just as good!)                                           -1 teaspoon sriracha and a pinch of cumin and crushed red pepper flakes.

Let the chickpeas simmer for approximately 10 minutes and garnish with whatever you want- I garnished mine with some sprouted garbanzo (chickpeas) beans, some cup up scallions and a few more drops sriracha. In little than you know, you have a faux-gourmet meal! So easy! BUT WAIT- it gets better

One of the most frustrating things about not using a whole can of chickpeas is that you'll feel obligated to either A) throw it out B) throw it in a boring salad C) Make Moroccan Lentil Chickpea Soup again. I love the soup, but variety is nice, ya know? What I like to do is premake my lunch for work the next day and make a wonderful CHICKPEA SALAD! What? That's right-- another recipe that is just as fast and you can save some time in the morning before bolting to work (might I say, you might be able to enjoy that cup of coffee). And- this recipe is so versatile you can tweak it any way you want- in 10 minutes or less :]. All you need is:

Chickpea Salad

Serves 1

- 1/2 can chickpeas, drained

- 2 T lemon juice

- 1 T fresh basil

- 1/2 teaspoon EVOO

- 1 Plum tomato, diced

- Few sprinkles Vegan Parmesan Cheese

- 1/4 teaspoon paprika

- salt and pepper

• Toss gently right in your to go container for work and store it in the fridge for the next morning!

Grilling with a veghead- Vegan Pesto Mayo & Asparagi Fries!

The afternoon was so pleasant yesterday, that Bill, my mom and I decided to have a grillout! Poor Billiam has to stick with my mom and I- complete veg heads. The menu for today? Grilled portabello, roasted red peppers, caramelized onions, grilled asparagus and some vegan pesto mayo! Absolute heaven. 

Thank goodness we started our grillout earlier, because it poured an hour later!

Earlier in the morning, I had to go to the dentist for the first time in three years to get my poor wisdom teeth checked out :[ 

Anyways, back to the real talk of the town- the Asparagus with the pesto. Everything about this meal was so simple- all you have to do is grill it and eat it! But this pesto was so decadant, I was dipping my asparagus in it and it satisfied my taste like fries and a special sauce! But, these are even healthier for you!

Vegan Special Sauce

serves 6 

1 cup basil leaves

3 tablespoons veganaise 

Juice 1/2 lemon

a pinch of salt and pepper

1/4 cup pignolis

- add basil leaves, lemon, salt, pepper and pignolis in a food processor (I used a tiny food processor to get the pine nuts extra fine)

- once it is all chopped up,fold in your veganaise, however much you want. I like a more basil taste, so I didn't use as much.

- put it in the refridgerator to get nice and firm and enjoy with anything!

        * use as a salad dressing

        * use as a mayonaisse substitute

        * dip it in asparagus!

And here's some wise words from my dentist :] <3