Gazpacho, Skewered Veggies In Thai BBQ Sauce
This article was originally written by Stewart Rose, Vice President of
Vegetarians of Washington, for The Seattle Press.
When Devra Gartenstein used to work in a health food store, she would make lunch
for the people that worked there and was always looking to make the healthiest
food she could. As time went on she found herself making more and more vegan
dishes and so she became the accidental vegan. Equipped with her very useful
The Accidental Vegan, the rest of us need not wait for a
One of the first things that one comes away with after reading her book, is that
the recipes are all well within our grasp. Here lies proof that great tasting
food is something we can all make in our own kitchens. Using a few carefully
selected ingredients and some basic cooking techniques she was able to come up
with recipes that quite frankly taste absolutely delicious. All the major
cuisines are represented in this book giving it a good measure of variety. Here
are a couple of summer recipes we found to be especially tempting.
- 4 tomatoes
- 1 cucumber, peeled and cut into chunks
- 2 Tablespoons chopped fresh tarragon
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons red wine vinegar
- 1 teaspoon sea salt
- 2 cups tomato juice
- Tabasco to taste
Puree all the ingredients except the tomato juice and Tabasco in a food
processor or blender. Then transfer to a bowl and whisk in the remaining
Skewered Veggies In Thai BBQ Sauce
- One cup tomato sauce
- One tablespoon coconut milk (optional)
- One tablespoon grated ginger
- One tablespoon lime juice
- One tablespoon chopped fresh basil
- Two table spoons soy sauce
- One zucchini chopped
- Eight to twelve small mushrooms
- One green bell pepper, cut in strips
- One red bell pepper, cut in strips
- One cup broccoli florets
- One cup cauliflower florets
- One red onion, quartered and separated into layers
- Ten to twelve skewers
- Preheat the oven to four hundred degrees, or if you're going to grill on an open
flame, soak the skewers in warm water while you prepare the food.
- Mix the sauce.
- Marinate the veggies in the sauce, ideally for at least half an hour.
- Poke holes in the veggies and arrange a variety on each skewer. Pay attention to
- Roast them on a baking pan for twenty minutes, or grill them outdoors on a
barbecue until they start to brown.
If you're too busy to cook, there's still hope. Something of a local personality
in the vegetarian community, Devra now owns and operates
Lucky Palate (206.352.2583), a home delivery vegetarian food service. She can even frequently be found
at several Farmer's Markets around town including the Fremont Sunday Market,
Ballard Farmer's Market and the Columbia City Farmer's Market.
At Vegetarians of Washington, we have tasted both the recipes from the
Accidental Vegan and the food delivered by the Lucky Palate on several
occasions. Each time resulted the happy sounds of approval one hears when the
food is just right.