Cucumber Melon Mint Smoothie - The Clean Gourmet

Cucumber Melon Mint Smoothie

Cucumber is actually a melon so, technically, the name is redundant, but no one probably cares.  I love a good theme, and cucumber and cantaloupe fit the melon theme perfectly.

I love cantaloupe (like other melons) for smoothies because its mellow sugar and flavor let you still appreciate a good homemade nut milk, while the low acidity makes for a super creamy smoothie that could almost pass off as a milkshake.

If you can’t have dairy, sub the yogurt with coconut cream.  You can either buy a can of it or open a can of regular coconut milk and scoop out the solids (a.k.a. the cream) that have separated from the liquid.

Note: If your cantaloupe and cucumber aren’t frozen, I recommend adding a few cubes of ice or frozen nut milk.

Cucumber Melon Mint Smoothie

Serves 1-2 

Ingredients:

⅔ cup nut milk (I love almond sesame milk from scratch for this smoothie) or grass fed cow’s milk

1 ½ cups cantaloupe chunks (ideally frozen)

½ medium cucumber, peeled and cut into chunks (ideally frozen)

1 teaspoon cold milled flaxseed

4 fresh mint leaves

½ teaspoon vanilla extract or 1/4 teaspoon vanilla powder

⅓ cup yogurt or 1/4 cup coconut cream

1 Medjool date

Optional: 1 scoop protein powder (I use Tera’s Whey Grass Fed Plain)

What to do:

Place all ingredients in blender and run at high speed until smooth, 1-2 minutes.  Serve immediately.

 


Creamy (Creamless) Summer Corn Soup

This soup is a celebration of summer corn- with few ingredients the creamy, sweet corn flavor really is what it’s about.  Adaptable for a fancy first course, a simple summer dinner, or a side for summer grilling, Creamy Corn Soup is a handy chameleon to have in your recipe bank.

This weekend, it was a simple Sunday dinner, accompanied by a Boston leaf, radish, and walnut salad.  I also made a quick sea bean chutney to dollop into the soup, as well as seared tempeh cubes for light protein.

For another winning dinner, drop in some seared okra chunks and serve it alongside this pork dish.

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Creamy (Creamless) Summer Corn Soup 

Serves 2-3

Ingredients:

1 tablespoon butter or avocado oil (or better yet, half of each- butter for flavor, avocado oil for cooking properties)

1/2 onion or 1 large shallot

1 whole clove garlic, peeled and quartered

2 ears corn

1/3 medium head cauliflower, cut into small florets (about 1½ cups florets)

⅛ teaspoon dried thyme or 2 sprigs fresh thyme

4 cups water

¼ teaspoon salt, plus more to taste

⅛ teaspoon white pepper or finely ground black pepper

Fresh thyme, for serving
What to do:

Remove kernels from corn cobs.  Do not throw out the cobs!

Sweat onion and garlic in butter/oil. Add corn kernels, cobs, cauliflower, thyme and water.  Season with salt and pepper and simmer 20 minutes, until the cauliflower is tender. Remove corn cobs from soup, as well as thyme sprigs if using fresh.  Blend soup in high speed blender until very smooth.

Pour into soup bowls and sprinkle with fresh thyme.

Serving suggestions:  Top with a dollop of green bean chutney (pictured); chili seasoned seared tempeh cubes; seared okra chunks; or make it a side for roasted/grilled pork loin.

 


Best Ever Vegan Mac

Best Ever Vegan Mac - The Clean Gourmet

I’ve been holding onto this for a while now, but I’ve been getting a lot requests for the recipe lately, so it’s time to share!  Most of my clients are dairy-free (I’ve actually been avoiding dairy as well in order to cut back on inflammatory joint pain), which means comfort food that they can enjoy within their dietary restrictions is a very important part of my repertoire.  Vegan mac is definitely a “go-to”.

This mac satisfies all kinds of cravings, with a super savory sauce and crunchy topping, but it’s very nutritious.  Instead of cheese, butter and flour, the sauce is made of cashews, nutritional yeast and spices (turmeric!!).  Thus, instead of empty carbs and loads of saturated fat, you get protein, fiber, anti-inflammatory anthocyanins and healthy fats!

Bring this to your next football party or serve it to vegetarians at your Thanksgiving dinner with a side of cranberry sauce ;).

COOKING NOTES:

Do not skip the cauliflower!  Cauliflower is not a randomly added vegetable.  It has a deep umami flavor that makes the mac more “cheesy”.

Since the sauce is nut based, you’ll need to thin it out quite a bit with pasta water, as it will thicken over time.  If you accidentally throw out the pasta water, don’t worry, you can use regular water or broth to thin.

Best Ever Vegan Mac:

Serves 6

2 teaspoons olive oil

1 shallot, minced

2 cloves garlic, minced

1 small/medium head cauliflower

12 ounces pasta (brown rice pasta is best for gluten-free, as it’s thicker than quinoa or corn based ones)

1 cup pasta cooking water

½ cup parsley, finely chopped (can make extra for garnish)

salt and pepper, to taste

For the vegan “cheese” sauce:

1½ cups raw cashews, preferably soaked 2-3 hours and strained

3 tablespoons fresh lemon juice

3/4 cup water

1 1/2 teaspoons sea salt

1/3 cup nutritional yeast

1 teaspoon chili powder

1 1/4 teaspoon garlic powder

1/2 teaspoon turmeric

½ teaspoon sweet paprika

1/8 teaspoon cayenne pepper

1/2 teaspoon Dijon or yellow mustard

panko or crumbled potato chips

turmeric and paprika, for garnish

Heat oven to 475 degrees Fahrenheit.

Blend all of the ingredients for the “cheese” sauce in a blender until smooth, about a minute.

Sweat shallot and garlic in a large pan. Add cauliflower with ½ cup water, season with salt and pepper, cover and cook until just tender.

Cook pasta in salted water until it’s about a minute undercooked. Reserve 1 cup of the cooking water and strain.

Mix the pasta, cauliflower, parsley and “cheese” sauce.  Place in oiled 9×9 baking dish.  Place in oven and bake until crispy, about 20 minutes:

Best Ever Vegan Mac - The Clean Gourmet

Remove from oven and, if using panko, top with panko and spray/drizzle with oil.  Place under broiler for 2 minutes, until browned.

If using crumbled potato chips, skip the panko/broiler step and just sprinkle the top with chip crumbs just before serving.  Dash the top with turmeric, paprika and parsley to garnish.

Best Ever Vegan Mac - The Clean Gourmet


Creamy Vegan Red Pepper and Tomato Summer Sauce

Creamy Vegan Red Pepper and Tomato Summer Sauce - The Clean Gourmet

If you have tons of tomatoes, this is a great way to preserve them.  I make this sauce every August/September when I’m drowning in tomatoes and peppers, picked ripe from local vines.  None may go to waste!
Creamy Vegan Red Pepper and Tomato Summer Sauce - The Clean Gourmet

Simmering tomatoes with olive oil makes the naturally occurring lycopene and carotenoids much more available for absorption by the body.  The longer, the better!

Creamy Vegan Red Pepper and Tomato Summer Sauce - The Clean Gourmet

Use this as a dipping sauce, pasta sauce or eat is alone as a soup.

Creamy Vegan Red Pepper and Tomato Summer Sauce - The Clean Gourmet

Creamy Vegan Red Pepper and Tomato Summer Sauce:

Makes about 1 1/2 cups sauce.

1 red bell pepper

1 tablespoon high quality olive oil

2 garlic cloves, peeled and left whole

2 large heirloom tomatoes, roughly chopped (include skins and guts)

1/2 teaspoon salt

3 turns black pepper

1/2 cup creamy homemade almond milk or walnut milk (whole milk if you’re okay with dairy)

1/4 cup fresh basil, finely chopped

Start by roasting your pepper:  Place pepper on a parchment lined sheet pan and place in your broiler.  Once you see dark browning/blackening, turn the pepper and repeat once or twice until blackened all over (should take about 10 minutes per side).  Remove pepper from oven and place in closed paper bag or covered bowl for 15 minutes to steam.  Remove blackened skins.

Sauté garlic in olive oil over medium heat in a small saucepan until golden.  Add roasted pepper, tomatoes and salt.  Reduce heat to low and simmer 30 minutes, uncovered.

Blend simmered ingredients on high in blender until smooth.  Add nut milk and black pepper.  Continue to purée until silky smooth.  Transfer to a container or bowl and stir in basil.

Creamy Vegan Red Pepper and Tomato Summer Sauce - The Clean Gourmet