impromptu gazpachoPosted: April 26, 2019 Filed under: Cooking, Recipes Leave a comment
I have been following through on my plan to do more vegetarian cooking. As I wrote previously, it has to do with the fact that I’m not allowed to have red meat for the time being and my perception that I can’t fix poultry for dinner each and every day. I could, yes, but I certainly don’t want to. The vegetarian approach also fit in nicely with Earth Day, as I reflected on Monday while noting all the various celebrations reported online.
It was in fact on Monday that I made a Cajun Skillet Beans recipe from Moosewood Restaurant Cooks at Home. The recipe included beans (I used garbanzo), celery, bell pepper, tomatoes, Dijon mustard, honey, and a lot of spices. The spice mix included thyme, basil, oregano, black pepper, and cayenne. I used hot chili powder rather than cayenne.
Terry and I both enjoyed the dish. There wasn’t enough left over for a second meal for two, so I was struck by an idea. On Tuesday at lunch time, a relatively warm day, I used our Vitamix to purée the leftover mixture that I had stored in the fridge. It made for a marvelous cold gazpacho soup (I know, that’s redundant). I added to that a slice of garlic bread from my home-baked sourdough loaf.
It made for a very tasty lunch.