Jun 11, 2025 | Appetizer, European, Soup, Starter, Vegan, Vegetarian
Gazpacho
Jessica Wilson, United States
Gazpacho is a favorite summertime dish my family enjoys when we eat out back in the hot weather. I love the delicious, refreshing vegetable blend. I've seen how some people blend it and drink it, but I prefer to chop it all and eat it chunky with a spoon.
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Chilling Time 30 minutes minutes
Total Time 45 minutes minutes
Course Appetizer, Drinks, Salad, Soup, starter, Vegetarian
Cuisine European
- 6-7 medium tomatoes Choose your preferred favorite type of tomato and adjust the amount according to their size.
- 1 (each) red, green, yellow, orange sweet peppers
- 1 cucumber
- ½ white, red, or yellow onion I grab whichever I'm in the mood for that day.
- 1-2 clove(s) garlic Depends how garlicky you prefer it.
- 3 cups tomato juice
- ¼ cup olive oil
- ¼ cup sherry or white wine vinegar
- salt and black pepper to taste
Wash and dry the vegetables. It's your choice to remove any peels or not.
Chop all vegetables into small cubes.
Peel and mince the garlic.
Add all chopped ingredients to a bowl and mix.
Mix in the tomato juice, olive oil, and vinegar.
Refrigerate for at least 30 minutes or until ready to serve.
Season to taste.
Serve cold in glasses or in small bowls garnished with a drizzle of olive oil, a sprinkle of Kosher salt, or with other optional toppings. (I've read that some people like to add things like basil, Granny Smith apples, marinated cherry tomatoes, avocados, tart cherries, nectarines, strawberries, red onions, red bell peppers, cucumbers, croutons, or even hard boiled eggs.)
Keyword appetizer, soup, Spanish, vegetarian
Dec 11, 2024 | Entree, European, Main, Pasta, Vegan, Vegetarian
Vegan Spinach Lasagna
Nicole Paternoster, United States
This lasagna is a great comfort food and an awesome replacement if you cannot eat dairy or choose not to.
Prep Time 30 minutes minutes
Cook Time 1 hour hour 50 minutes minutes
Total Time 2 hours hours 20 minutes minutes
Course Main Course, Pasta
Cuisine Italian
For the Ricotta:
- 1 16 ounce container of vegan ricotta Tofutti, Kitehill
- 2 teaspoons minced garlic
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
For the Lasagna:
- Ricotta
- 1−2 pounds fresh spinach lightly steamed
- 8 ounces no-boil lasagna noodles
- 7 cups pasta sauce of your choice or make your own
- ¼ cup soy parmesan or vegan parmesan I like "Follow Your Heart"
Preheat the oven to 350°F.
To make the spinach, steam at least 1 pound of fresh spinach (I preferat least 1 and 1/2 pounds) for about a minute or two, just until slightlywilted.
Drain well, the mix the spinach into the ricotta.
To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles.
Next, spread half of the ricotta mixture over the noodles, and top with2 more cups of the sauce.
Add another layer of noodles, the rest of the ricotta, 2 cups more of the sauce, and the rest of the noodles.
Spoon the remaining 2 cups of sauce over the noodles (make sure youcover all the edges), and sprinkle some parmesan over the top.
Cover with parchment paper and then with foil.
Bake for 60 minutes and remove parchment and foil for last 5 minutes.
Remove from the oven and let rest for 15-30 minutes.
Keyword vegan, vegetarian
