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.

Butternut Squash Farfalle

I always order the same thing when we go to our favorite Italian restaurant: butternut squash ravioli. It's the perfect combination of sweet and savory, and tossed with sage and olive oil it can't be beat. I tried to recreate the dish a couple of times, but I am terrible at making ravioli. Then it dawned on me; why does it have to be ravioli? I can put all the same flavors into a pasta dish and forget the hassle.

If you aren't familiar with prepping butternut squash, it is important to know that it can cause "contact dermatitis" for many people. This is a minor skin allergy caused from contact with the flesh of the squash. If you experience this, just apply Cortisone cream and it should clear up in a day or so. If you have sensitive skin, you may just want to take the precaution of wearing latex gloves. Many places sell butternut squash already cut into small squares, but you'll pay a lot less if you buy a whole one and prep it yourself.

Ingredients:

• 2 cups butternut squash, cut into bite-size cubes
• 1 shallot, minced
• 1 clove garlic, minced
• 1 tablespoon plus 1 teaspoon olive oil
• handful of fresh sage, prepared into a chiffonade
• 8oz uncooked dried farfalle pasta
• salt and pepper to taste
• 2 tablespoons crushed walnuts

1. Preheat oven to 400F. 
2. Toss butternut squash in 1 teaspoon olive oil and sprinkle with a pinch of salt. Spread out on cookie sheet and roast in oven for 10 minutes. Flip squash over and roast for another 10 minutes or until softened. 
3. While squash is roasting, cook farfalle according to package instructions. Drain and set cooked pasta aside, but reserve a 1/4 cup of the pasta water.
4. Using same pot used to cook the pasta (why dirty another dish?) heat 1 tablespoon of olive oil over medium heat. Add shallot, garlic, and sage, and cook for 1-2 minutes, or until sage is crispy. 
5. Remove from heat. Add in pasta and squash, and toss well in olive oil sauce. Use the reserved pasta water to adjust the consistency of the sauce. It has some starch in it so will help the olive oil stick to the pasta. Season with salt and pepper and serve garnished with crushed walnuts. 

BBQ "Pulled" Tofu Sandwiches

It's like pulled pork, but made with tofu, and it's good! After a stressful day at work, I was craving comfort food, but after a weekend of eating out, I wanted to keep it light. The sweet barbecue tofu with a tangy coleslaw on a toasted bun really hit the spot. The flavors are bold and classic so you might not even notice there is no meat. This recipe passed the husband test so I know it will satisfy meat eaters and vegans alike.

Ingredients:

• 1 package (14-16 oz) firm tofu
• 1 bottle of your favorite barbecue sauce
• 1 lime
• 4 cups shredded cabbage
• 1 tablespoon veganaisse
• 1 teaspoon hot sauce
• salt and pepper to taste
• 4 hamburger buns

1. Shred the tofu using the large side of a cheese grater and place tofu in a cool skillet. 
2. Add barbecue sauce and juice of half a lime. My sauce was really thick and I used the whole bottle plus a cup of water. You want just enough sauce so the tofu can marinade for an hour or so. 
3. While tofu is marinating, make your coleslaw. Combine veganaisse, juice of the other half of lime, teaspoon of hot sauce, and pinch of salt. Mix and toss with the cabbage. Set aside.
4. Place tofu on burner over medium heat and bring to a simmer. While tofu is cooking, toast burger buns. 
5. After about 10-15 minutes, sauce should be thickened. Season with salt and pepper to taste.
6. Assemble sandwiches and serve immediately. 

More Salsa!

Fiesta may be over, but I've still got salsa on my mind! As a follow up to my previous post of a black beans salsa, I wanted to share a couple more of my favorite salsa recipes.

This first one was my creation for last year's salsa contest where I won for the best salsa verde (but I had the only green salsa so that really doesn't say much, does it?). It's called "La Bomba Verde" and it's a thin sauce which you can use as a dip or to top food.

Ingredients:

• 1 onion
• 3 jalapenos (you can use less if you want it more mild)
• 1 bulb of garlic
• 1 tsp olive oil
• 2 cans tomatillos
• salt to taste
• sugar to taste
• 1 tablespoon vinegar
• 1 cup water
• 1 bunch of cilantro

1. Chop the onion, jalapenos, and garlic. They don't have to be very small as the salsa will eventually be blended. Then sweat them in some olive oil. 
2. Add 2 cans of tomatillos, salt, a dash of sugar, vinegar, and 1 cup of water. 
3. Let simmer, uncovered, for 2 hours. Add more water as the salsa thickens.
4. Roughly chop the cilantro and add to salsa. Puree with an immersion blender. Add more salt if necessary, but go light. 
5. Serve over food or refrigerate and use as a salsa dip.

The other salsa I want to share is one that a coworker made: a black bean and corn salsa. This salsa tastes fresh despite being made up of mostly canned food, and is the perfect combination of sweet and savory. This recipe is from Trader Joe's and uses their delicious Corn and Chili Salsa which you may want to stock up on in case they ever stop making it. If  that tragedy ever happens, I suppose you could substitute regular corn and this salsa would still be great. 

Ingredients:

• 2 cans black beans, rinsed and drained
• 1 jar Trader Joe's Corn and Chili Salsa
• 1 red onion, finely diced
• 1 garlic clove, finely diced
• 1 jalapeno, finely diced
• 1 bunch cilantro leaves, chopped
• juice of 1 lime
• salt to taste

1. Combine ingredients in a large bowl and season. 
2. Refrigerate at least 1 hour before serving.

Viva La Fiesta! Salsa

Fiesta week has arrived in Santa Barbara! And that means lots of fun, sun, and delicious food. Fiesta is throw back to the "Old Spanish Days" of Santa Barbara, and is a time our community comes together to celebrate the various cultures in which our city was built upon.

My coworkers are holding a "dip off" in the spirit of Fiesta. I made a colorful black bean salsa. Lime vinaigrette brightens up the flavors and a little bit of chili sauce gives it a nice kick. I used just enough avocado so you get a little in each bite. Adding avocado to a salsa rather than making a guacamole helps stretch the costly avocado and cuts back the fat, but you still get the benefits of its creamy richness.

Ingredients:

• 1/2 tablespoon olive oil
• 1/2 red onion
• 1 bell pepper (any color of your liking, but I like red, orange, or yellow for the color)
• 6 cloves garlic
• 2 cans black beans, rinsed and drained
• 2 small avocados
• 1 bunch of cilantro
• 1-2 limes
• 1/2 tablespoon red wine vinegar
• 1-2 teaspoons salt 
• Sirracha or other chili sauce

1. Dice the onion, bell pepper, and garlic- you want it to be about the size of a black bean- and then saute in olive oil over medium heat.
2. Place onion, bell pepper, and garlic into a large bowl and allow to cool.
3. Meanwhile, chop cilantro leaves and cut avocado into bean size pieces. Add to bowl along with the black beans. You need to work quickly on getting the vinaigrette done for the next step and into the salsa once you get the avocado cut so it doesn't start turning brown.
4. Dress with juice of 1 lime, red wine vinegar, salt, and few dashes of chili sauce. Add more of any of these things to suit your taste. Toss well and chill before serving. 

Watermelon & Serrano Pepper Salad

Not that a good watermelon isn't delicious all on it's own, but this watermelon salad will blow your socks off. This dish was inspired by a local food truck that serves a watermelon and Serrano pepper salad which I love on a hot summer day. I took their idea and made my own version. The flavors are bright and really pop; it's the perfect combination of sweet, tart, and spicy.

Ingredients:

• 1/2 large seedless watermelon, rind removed and cut into 1 inch cubes
• 2 Serrano peppers
• handful of mint leaves
• 2 limes
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

1. Remove the seeds and ribs from Serrano peppers and dice finely. Place in small bowl.
2. Chiffonade the mint leaves by stacking the leaves, rolling them up into a tight cigar, and slicing finely. Add to peppers.
3. Add the juice and zest of the limes, vinegar, sugar, and salt, and stir together. Place dressing in refrigerator for at least 1 hour. 
4. Toss watermelon in dressing and serve.