5 posts tagged “vegan”

Did I scare you? I mean, the idea of frozen salad probably isn’t that appealing. LOL But. And this is a pretty big BUT. (no, it’s not mine! ) Gazpacho. Sorbet. Combine the two and you have a bit of frozen heaven. This traditional Spanish soup is always served chilled, and often with ice…why not go just another step and turn it into sorbet, I asked? Top that with the traditional finely chopped vegetables for added crunch, and you have entered into yum world. This one is going to be making regular appearances at our summer table, folks. It’s the perfect way to begin a meal in the sweltering heat of summer, or even as an afternoon snack. It’s packed with vegetables, very low in fat, and delicious. Oh!  And super easy.  So whatcha waitin for?

For the recipe in English and en español, please visit:   http://canarygirl.com/?p=177

As you've probably realized from my posts, Middle Eastern food is one of my favorites.  There is such a rich variety of dishes, and many of them are easily converted to a gluten free lifestyle (if they're not already naturally so).  Tabouleh salad is one of those easily converted dishes.  By substituting Quinoa (pronounced KEEN-wah) for the bulgur wheat, you have a delicious alternative.  Quinoa when cooked properly has a very similar texture to bulgur, and tends to absorb the flavor of the dish it's incorporated in, much like bulgur. 

For the recipe, please visit: http://canarygirl.com

Tabuli

3 comments

Apart from paella, I think that gazpacho has got to be one of the most quintessential Spanish foods.  The region of Andalucía is best known for this cool and refreshing warm weather treat, though there are as many variations of gazpacho as there are chefs…I give you the basic recipe, as taught to me by a friend’s mother, originally from Jaén (also known for their wonderful olive oil).  The “salpicón” or vegetable relish can include bread cubes or croutons and/or chopped boiled egg.  (This recipe can easily be made gluten free by either substituting gluten free bread, or omitting the bread and adding less water.)

For the recipe, please visit: http://canarygirl.com.

gazpacho

So come on over, kick off your shoes and have a drink with me!  I'm ready to celebrate! (cue noise-makers and confetti here)  The new addy is: http://canarygirl.com .  I've transferred most of my recipes that are posted here, plus posted a couple of new ones too.  Can't wait to see you all there!  :)

macadamia nut chicken

falafel

Tabouli is such a fresh, light way to start a meal...I love the tang of the lemon, the slight crunch of the parsley, soft bulgur and sweet, ripe tomato...it's a combination of flavors and textures that is just perfect.  With summer just around the corner, this is a perfect salad for almost any meal...yes, it's traditionally Middle Eastern, but really?  I think it goes well with any meal...grilled steaks or chicken or kebabs particularly spring to mind.  Parsley supposedly has the highest content of vitamin C of all the fruits and vegetables, including citrus, (per ounce/gram) so it's a great source of vitamin C as well.

tabouli

2 comments

Ingredients:

3/4 cup bulgur, soaked 15 minutes to soften

2 cups chopped parsley (2 cups *after* chopping)

2-3 ripe tomatoes, seeded and diced

1/2 red onion, minced

juice of 1 lemon

2-3 tablespoons extra virgin olive oil

salt to taste

Preparation:

Once the bulgur has softened, toss all ingredients together in a bowl.

Cover and refrigerate 30 minutes, to allow flavors to meld.

Adjust seasonings (I like to adjust after refrigerating, because the bulgur tends to absorb some of the flavor.

(btw, this time I could only get the larger sized bulgur, but smaller cut is preferable)

Serve chilled, traditionally garnished with lettuce, but this time I used a ramekin to mold the salad and drizzled evoo instead. :)