soup can be used as a warm soup any time of the year, cold like a gazpacho or as a sauce, which incidentally goes very well with the Walnut and Carrot Loaf I’m going to show you tomorrow.
1 litre Date-Soak Water (leftover from soaking dates)
A splash of
Seasoning to taste: I like to use: Parsley, garlic, paprika (which also gives a good colour) salt and pepper. You can vary this to your own taste.*
Blend everything in a blender (you don’t need a high-speed blender – an ordinary one will do.)
When you have a smooth mixture, transfer to a saucepan and heat to blood temperature and enjoy.
Can be frozen before heating for later use.
* Add an avocado for a creamier mixture.
Recipes, Sauces & Dressings, Soups
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I don’t find raw aubergine (“eggplant” to all my
American friends!) very easy to eat, so I am always pleased to find ways to make it more palatable. Here’s something I tried last week, which Mr H and I absolutely loved. We nommed the lot, as soon as they came out of the dehydrator!
: Spiralizer or sharp knife and steady hand, Equipment Dehydrator
Oil (I used
Hemp Seed Oil)
Make up a
Miso soup from a little Miso paste and hot water. (If you want to go All- Raw, use an alternative marinade such as a raw veg juice or herb salt etc)
Spiralize the Aubergine into thin spiral slices, using the flat blade.
Cut through the spiral to make thin slices. (Alternatively simply cut the aubergine into the thinnest slices you can manage.)
Dip the aubergine slices into the marinade and let them soak for about 10 minutes.
Lay the wet slices onto a dehydrator sheet and lightly brush a little oil onto both sides.
Dehydrate over night. They will go hard and crispy (like crisps) and will be ever-so moorish.
Now, I want another aubergine!
Note: “Crisps” in the
UK are the same as “chips” in the US. We have a different use for the word “chips!”
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