Green tomato gazpacho
Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes
Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty gazpacho.
Oy. Moving with a toddler is no joke. Sorry for my long absence, but the transition from city mice to country mice has not been smooth. There have been tumbles down the stairs, back injuries (not from the stair tumbles), and one almost oven fire that has rendered our fancy-schmancy range useless until further notice. However, we've had incredible support from our families who have driven hours and hours to stay with us on air mattresses and barely-made beds in rooms with no curtains. If you're reading this family: THANK YOU.
Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes
If you're in any situation in which you can't/ won't/ don't want to use the oven or stove, but have a blender on hand, make this soup. It's so fast and tasty and a great way to eat a huge amount of veggies without making a salad. This is literally a 10-minute meal, which is helpful when you want to eat something healthy in the shortest time possible and using the least amount of brainpower to prepare.
A couple of notes:
This soup is kind of chunky and I prefer it that way. I think gazpacho without chunks can sometimes taste like tomato juice, but not in a good way. If you feel differently, absolutely strain out the chunks! The overall yield will be about half.
.This soup is very customizable. I like to serve it over toasted chunks of bread. It’s also delicious with some basil or cilantro blended in, with a drizzle of roasted garlic oil, with some tomatillos blended in for a little tartness, or with some tortilla chips and Cotija cheese sprinkled on top.
Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes
Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes
Green tomato gazpacho
Time: 5 minutes, plus more if you strain the soup
Yield: 6-7 cups (about half of that if you strain it)
3 large green tomatoes, (about 1.5-2 lbs; sub in some tomatillos if you have them! )
1 large zucchini, (about ¾ -1 lb)
5-6 scallions (green and white parts)
½ cup olive oil
7 Tbsp red wine vinegar (1/3 cup +1 Tbsp)
½ tsp salt
Roughly chop all ingredients and add to a blender. Blend on high for 5 minutes. Taste and adjust seasonings. If you want a really thin soup, add water 1 Tbsp at a time until you’ve reached your desired consistency. Conversely, if the soup is too thin, add small chunks of extra zucchini, stale bread, or avocado and blend until you’ve reached your desired thickness.
Cucumber and watermelon juice
Watermelon and cucumber juice | me & the moose | watermelon and cucumber combine with lime and any herbs that are overflowing in your garden (basil and mint are favorites) for a refreshing summer drink that’s equally delicious as a mocktail or a cocktail. #meandthemoose #drinks #summerdrinks #cucumber #watermelon #watermelondrinks #juice
I food shopped last weekend as if we aren't moving 2 weeks from today. And we're not moving a few blocks away where we can schlep our leftover mayo in a cooler and voila, have a restocked fridge. We have an overnight in between moving out and moving in and somehow, I don't think the Hampton Inn's mini fridge can accommodate our haul of condiments. Call me crazy.
Watermelon and cucumber juice | me & the moose | watermelon and cucumber combine with lime and any herbs that are overflowing in your garden (basil and mint are favorites) for a refreshing summer drink that’s equally delicious as a mocktail or a cocktail. #meandthemoose #drinks #summerdrinks #cucumber #watermelon #watermelondrinks #juice
So, operation clean-out-the-fridge has begun and I completely forgot that I tossed a mini watermelon and a cucumber into my farmer's market bags last week. Before they went bad, I whizzed them up in the blender, added some lime juice for zing, and ran the whole thing through a fine mesh sieve. M was begging to bring it to school in his water bottle, but luckily he drank it all before we left the house, so I didn't have to break his heart by saying no.
One note: If you want to skip the sieving, look for a seedless watermelon and a hothouse or English cucumber for this recipe. Depending on your family's tolerance for pulp, you may also want to peel the cucumber too.
Cucumber and watermelon juice
Time: 10 minutes
Yield: 1 serving (about 1 cup of juice)
2 oz cucumber
8 oz watermelon
1 Tbsp lime juice (Juice from 1 large lime)
Combine all ingredients and blend for 1 minute. If desired, pour juice into a fine-mesh sieve and press out liquid into a glass. Discard the solids.
Guacamole skewers
Guacamole skewers are a super easy way to use up a late-summer bounty of tomatoes AND feed everyone from a solo diner to a crowd of people.
This recipe is also a way to use an avocado that is JUST ripe enough as well as cilantro at any life stage. For me, the cilantro is usually a few days past its prime because I was overly ambitious when I went shopping. And I am notorious for checking the avocado when it’s *nearly* there, but then forgetting about it for 5 seconds too long and suddenly it’s overripe and disgusting. But we are not wasting food in this house!
And I seriously love this sauce. If you don’t love cilantro…you’ll hate it. But I was luckily born without the gene that makes cilantro taste like soap, so I want to slather it on everything. Feel free to double the sauce ingredients if you want some leftovers: It’s bright and tangy and a perfect topper for chicken, veggies, and eggs.
Guacamole skewers
Time: 10 minutes
Yield: 16 skewers, plus extra dipping sauce
For the sauce
1 bunch cilantro, well-soaked/rinsed/de-sanded
4 Tbsp neutral oil
3 Tbsp lime juice
2 very generous pinches of salt and more to taste
1 large clove garlic
Roughly remove the stems from the leaves of cilantro (but a few stems are fine). Blend ingredients in a food processor until smooth. Taste for seasoning and add more salt or lime juice, as needed.
For the skewers
Red, orange, and yellow cherry tomatoes
1 large avocado (halved, quartered, and then chopped into fours to get 16 pieces)
2 limes (halved and quartered)
1 red onion (pickled if you like)
