Grape and Almond Soup

Behold the mighty grape. It is, quite possibly, the greatest fruit on earth because it's what wine is made of. I drink a lot of wine, but don't often consume grapes in any other form. Now I have this super easy and refreshing recipe for grape and almond soup so grapes may find their way onto my shopping list more frequently.

This is a great summer dish because it's light and there is no cooking involved whatsoever. You literally throw everything into a blender and let 'er go. Dinner in 5 minutes? No problem. Cold soup or soups made of fruit may seem kind of odd if you aren't used to these things, but I know you will like it if you give it a try with an open mind. This soup is sweet from the grapes, but is balanced with the acidity of the lime and savory onion and pepper. Try it with a peanut butter sandwich for a new take on the classic PB and J flavors!

Ingredients:

• 1 1/2 cups unsweetened plain soy milk (or almond milk if you can find it unsweetened, but then cut back on the sliced almonds below if you use it)
• 3/4 cup sliced almonds
• 2 stalks green onion, chopped
• 1 lb seedless white or green grapes, stems removed
• juice of 1 lime
• salt and pepper, to taste

1. Put all ingredients into a blender. 
2. Puree. Add dash of salt and pepper. 
3. Refrigerate for 2 hours before serving. 

Peanut Pasta Salad

This is a dish stolen from South Coast Deli. You won't find it on their menu though; they will whip up a batch for you by request if ordering for a large group. We always get this when getting lunch catered by South Coast Deli for work events. I've asked for the recipe, but their lips are sealed. After some experimentation, I'm confident I cracked the recipe- and it's an easy one at that!

This chilled garlicky and peanuty pasta salad is made up of only a handful of ingredients, but is more than just the sum of its parts. It's great as a side dish (bring to a BBQ or serve with sandwiches) or as a meal (I love it on a hot summer night).

Ingredients:

• 12 oz of raw spaghetti, cooked and then submerged into ice water
• 3 tablespoons veganaise
• 2 tablespoons vegetable oil
• 3 cloves garlic, smashed into a paste
• salt to taste
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 3/4 cup roasted peanuts

1. Start by combining the veganaise, vegetable oil, and smashed garlic to create a sauce. Add salt to taste, but go easy as you can always add more to the finished dish.
2. Drain the spaghetti and toss with the sauce. It should be a very light coating, but you can add more to your liking. Mix in the green onion, cilantro, and peanuts. Add more salt if necessary. 
3. Chill in refrigerator for at least 2 hours to allow flavors to develop.