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Food, Lifestyle, Uncategorized, Vegetarian Cooking for Carnivores

Vegetarian Cooking For Carnivores August 12, 2013

GOLDEN GAZPACHO

5 or 6 yellow, orange, or red tomatoes

1 cup vegetable stock

1/2 – 1 red chili, seeded & minced

1/2 cup fresh lime juice

1/2 tsp tumeric

1/4 tsp salt

2 cups orange juice

1 mango, diced (1 3/4 cup)

2 cups cantaloupe

1 yellow, orange, or red pepper, diced

1 cucumber, seeded & diced (1 1/2 cup)

2 T extra virgin olive oil

1/2 cup scallions, thinly sliced

1 T fresh cilantro (optional)

salt & pepper to taste

NOTE:  When dicing, keep ingredients bite sized.

———————————————————————————

In a blender or food processor put:  1/3 of the tomatoes,

3/4 cup mango, 3/4 cup cantaloupe, stock, chili, lime

juice, tumeric, salt,  & orange juice.  Puree until smooth,

but not frothy.  Pour into serving bowl & add remaining

ingredients.  Chill at least an hour.

About vegetariancookingforcarnivores

I grew up in a typical meat & potatoes house. When I became a vegetarian, I put aside the delicious meat recipes I was using in favor of omelettes, rice & beans, and salads. Then I found the world of imitation products and began incorporating them into my old recipes. You're more likely to remain a vegetarian if you don't feel like you're sacrificing. With the right product in the right recipe, you can once again enjoy 'meat' recipes.

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