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Vegan for the Holidays

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Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

Includes recipes below.

Those hot summer days are an invitation to take a break from the heat of the kitchen stove and bring on the cooling foods that offer refreshing flavor and feel so good going down. So what's for lunch? What should we fix for a dinner starter? Let 'em eat soup! Quickly prepared, and perfectly chilled, a cold summer soup is ideal.

Enhanced with tomatoes and carrots and the juices of a fresh lemon and fresh orange, this energy-rich, no-cook soup boasts that its natural enzymes are alive and well. The borscht, dressed in its own brilliant hot pink attire, makes an ideal summer lunch or dinnertime first course.


    1 C. (240 ml) water
    3 small tomatoes, coarsely chopped
    1 medium beet, peeled and coarsely chopped
    1 large carrot, peeled and coarsely chopped
    10 raw Brazil nuts
    1 small clove garlic
    Juice of 1 fresh lemon
    Juice of 1 fresh Valencia orange
    1/2 t. salt

    Tofu Sour Cream
    Crushed raw pistachio nuts

  1. Combine all ingredients, except garnish, in a blender, starting on low speed. Gradually increase to high speed. Process until completely puréed, about 1 minute.
  2. Adjust seasonings if needed, and pour into bowls. Garnish each bowl with a dollop of Tofu Sour Cream and a sprinkle of crushed pistachio nuts. Makes 2 to 3 servings.

A dollop of sour cream is the ideal enhancement to many entrees, appetizers, and casseroles. Add a spoonful to garnish soup or top a fresh fruit salad. Here's a vegan version that's far lower in fat than the traditional sour cream, yet offers the same pleasing qualities as the old fashioned variety. You can also use this recipe as a base for creating a variety of dips.


1 12.3-oz.(350 g) pkg. extra firm silken tofu
1/4 t. salt
4 T. lemon juice
1/2 t. rice vinegar

Combine all ingredients in a food processor and process until smooth and creamy. Makes 11/2 cups (360 ml).

Click here for past cookingwithzel@home.comeonin recipes

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