The 30-Minute Vegan - Mark Reinfeld [54]
SERVES 4
3 cups mango, cut into small cubes (about 3 medium-size mangoes)
(see Tricks and Tips on page 54)
2 cups tomato, chopped small (about 3 medium-size tomatoes)
¼ cup diced red onion
¼ cup minced fresh cilantro
½ red bell pepper, chopped small
1 teaspoon seeded and minced jalapeño (optional)
1 garlic clove, pressed or minced
1 tablespoon freshly squeezed lime juice
1 teaspoon chile powder
¼ teaspoon cayenne
1 teaspoon sea salt, or to taste
1 tablespoon minced fresh Italian parsley
1. Mix all of the ingredients together well in a large bowl.
2. Transfer 2 cups of the mixture to a blender and blend on high speed for 20 seconds and return to the bowl. Mix, and if desired, chill for 30 minutes, otherwise serve immediately.
Variations
• Substitute pineapple, papaya, or additional tomatoes for the mangoes.
LIVE CILANTRO-CUCUMBER SOUP
Ever wonder where the “cool as a cucumber” expression came from? The high water content of cucumbers, and fact that the inside of the cucumber can be a lot cooler than the outside temperature gives this soup a refreshing and cooling effect, a lifesaver on hot summer days.
SERVES 4
4 cups water
1 large cucumber, peeled and chopped (2 cups)
1 cup sliced celery
1 cup chopped avocado
1 garlic clove
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons minced fresh cilantro
¼ cup diced red onion
1½ teaspoons sea salt, or to taste
Pinch of cayenne
1 cup diced jicama (optional)
½ cup diced fennel (optional)
1. Place all of the ingredients except the jicama and fennel, if using, in a blender and blend until smooth.
2. Pour into a bowl and top with jicama and fennel before serving.
Variations
• Replace the cilantro with dill, Italian parsley, or your favorite herb.
• Replace the water with fresh vegetable juice such as Jolly Green Juice (page 37) or Carrot-Vegetable Juice (page 36).
LIVE HOT AND SOUR SOUP
This recipe puts a modern and refreshing twist on the standard Chinese restaurant version of this soup. You may heat it until it is warm to the touch and it will still be considered “live.” We prefer using fresh apricots, although dried will do. Figs make a most suitable replacement as well. If you do have more time, the flavor of the soup will improve if you let it marinate for a while, up to a few hours.
SERVES 4 TO 6
2 large shiitake mushrooms
3 tablespoons Nama Shoyu, or to taste
3 cups water
3 fresh apricots, or 5 dried apricots soaked in ½ cup water
1½ cups chopped tomatoes (try Roma)
¼ cup thinly sliced green onion
1 tablespoon peeled and minced fresh ginger
2 tablespoons raw apple cider vinegar
1 jalapeño or other hot pepper, seeded and diced
1 tablespoon agave nectar
2 tablespoons freshly squeezed lime juice
2 tablespoons minced fresh cilantro
½ cup diced cucumber or zucchini
Kernels from 1 ear of corn (optional)
¼ teaspoon cayenne, or to taste
1. Dice the shiitake mushrooms finely and place in a small bowl with the Nama Shoyu to marinate.
2. Place the water, apricots, tomatoes, green onion, ginger, and apple cider vinegar in a blender and blend until creamy. Place in a large bowl with the mushrooms and Nama Shoyu, and the remaining ingredients, and stir well before serving.
Variations
• Replace the water with a vegetable juice of your choosing, such as carrot or carrot, beet, and parsley.
• Replace the cilantro with such fresh herbs as Italian parsley or dill.
• Replace the zucchini with cabbage, bell pepper, carrots, or your favorite raw veggie.
RED ONION SOUP
This uncomplicated soup is quite reminiscent of the more classic French onion soup. If you feel inspired to add a crusty, toasted slice of baguette in there, we’re sure you won’t regret it. You can also use yellow onions, but the sweetness of the red onions is a special