Category Archives: croutons

Nothing Says Summer Like Strawberry Gazpacho!

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons and/or sliced strawberries if you’d like to get fancy. Here’s how:

SOUP INGREDIENTS
1 cup chopped tomatoes
1/2 cup chopped bell pepper (We used red. Any color will do).
1 cup chopped cucumber, peeled
2 cups chopped strawberries
1-2 cloves chopped garlic
1/2 teaspoon fresh chopped thyme
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup vegetable broth (make sure it’s wheat-free!)
salt and fresh ground black pepper to taste

CROUTON INGREDIENTS
3-4 slices gluten free bread, chopped into cubes
3-4 springs thyme, chopped
1-2 garlic cloves, chopped
olive oil for pan (about 1 tablespoon)

SOUP INSTRUCTIONS

Place all soup ingredients in a blender or food processor. Blend on medium setting until thoroughly combined. If mixture is too thick, add additional vegetable broth. It should have a nice, creamy consistency and appealing color. That’s really all there is to it! Pour into container, cover securely, and chill in the refrigerator for 2-3 hours. Serve with croutons and/or additional sprigs of thyme.

CROUTON INSTRUCTIONS

Cut your gluten-free bread into small chunks and dice garlic. Chop the thyme into tiny pieces. Coat the bottom of a small pan with olive oil and fry the garlic until it’s slightly browned. Add the bread cubes and continue frying until they begin to turn brown. Make sure not to burn! Add the thyme and fry for another 2-3 minutes until bread is golden brown and all ingredients are thoroughly combined. Remove bread from pan and allow excess olive oil to drain. Sprinkle croutons and/or sliced strawberries on top of your gazpacho and serve!

This magnificent dish serves 5-6 people. It pairs well with a small salad or an additional loaf of gluten-free bread. For a festive experience, serve outdoors with a pitcher of lemonade, a glass or two of vegan white wine, or a mug of gluten-free beer. Your guests will love this summery meal, and you will, too. It keeps well in the refrigerator for up to four days, but don’t wait that long to consume it! Have a lovely summer, and stay cool!

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Exit March Like a Lamb With Vegan, Gluten-Free Cream of Broccoli Soup

Early spring can be frustrating. Sometimes the temperatures are warm, but then they suddenly plummet, making you wonder if warm weather will ever arrive. Soup is a wonderful staple for chilly nights, as it comforts your heart and warms your belly. We love this delightful vegan cream of broccoli variety—thick, nourishing, inexpensive, and easy to make. Your kitchen will smell wonderful, and you won’t mind holding onto winter just a little bit longer.

INGREDIENTS
Olive oil for pan
2 ½ cups finely chopped broccoli florets
1/3 cup finely chopped carrots
1/3 cup chopped celery
1/3 cup chopped onion
1-2 minced garlic cloves
¼ teaspoon sea salt (not the iodized variety!)
3 tablespoons gluten-free flour (we used Bob’s Red Mill garbanzo flour. Hearty and delicious!)
1 ½ cup vegetable broth (check labels, make sure it’s gluten-free)
1 ¼ cup plant-based milk (We used a combination of coconut and almond milks)
2 tablespoons nutritional yeast
Salt and pepper to taste
Pinch of cumin

INSTRUCTIONS
Heat olive oil in medium-sized soup pan. Add broccoli, onion, carrots, celery, and garlic and sauté for 5-10 minutes. Onions should be slightly browned. Add flour and toss into vegetables. Stir for 1-2 minutes, then add vegetable broth and plant-based milk. Sprinkle in nutritional yeast. Season to taste with salt, pepper, and cumin. Simmer vegetables for 10-15 minutes, until they are slightly tender.

Remove from heat and pour into a blender or food processor. Mix until pureed. Your soup should be thick and creamy. Pour directly into bowls and dig in!

We like to make broccoli croutons for topping. They’re easy—cut up a few more florets, sprinkle with sea salt, and fry on stovetop for a few minutes. Start on low heat. When broccoli becomes tender, turn up the heat and continue frying until browned on both sides. Be sure to flip the broccoli several times. It should be slightly crispy. Remove from stove, drain off excess olive oil, and sprinkle your croutons on top of the soup.

Other great toppings include shredded vegan cheese, shaved carrots, and/or an extra drizzle of olive oil. Serve alone or with a side salad and/or loaf of gluten-free garlic bread. Unbelievably tasty! This hearty soup serves 2-3 people, but feel free to increase portion sizes if you’re entertaining more guests. No one will want to leave your house. Stay warm! Nicer weather is just around the corner.

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