"Keep Your Cool" Cuisine

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Cut–Out–And–Keep Recipes

Can’t stand the heat? Then get into the kitchen—and whip up this light and luscious cold cuisine. Vegetarian fare is perfect for beating summer’s heat, especially when the recipes require minimal cooking—or even none at all. Just chop, mix and chill! Fresh, easy favorites like our chilled gazpacho soup, bursting with vegetables, and our ice–cold “ice cream” pie will help you and your family avoid summer meltdowns.

 

 

 

 

 

 

 

 

Gazpacho
1 red onion, quartered
1 green bell pepper, seeded and quartered
2 cucumbers, peeled and diced
1 rib celery, diced
3 cloves garlic, peeled
3 large fresh ripe tomatoes, quartered
2 cups (500 ml) canned tomato juice
2 tsp. each chopped fresh basil and parsley
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
Juice of one lime
Salt and pepper, to taste
Hot sauce (optional)
2 Tbsp. fresh chives, chopped, for garnish (optional)

© Steve Lee. Home Economist: Sian Davies

• Place all the ingredients but the salt and pepper, hot sauce and chives in a food processor, in batches if necessary, and pulse to blend. The soup should be partially puréed but still slightly chunky. Add salt and pepper and hot sauce, if desired, to taste, then transfer to a large bowl, stir, cover and chill for several hours.
  
• Ladle the chilled soup into bowls and garnish with chives, if desired.

Makes 4 Servings

Chilled Finger Sandwiches

3 8–oz. (225 g) containers nondairy cream cheese, softened 4 Tbsp. fresh chives, chopped
1 4–oz. (100 g) jar green olives with pimento, drained and finely chopped
2 Tbsp. Dijon mustard, or to taste
2 loaves presliced firm white, wheat, rye or pumpernickel bread
1 English cucumber, peeled and thinly sliced
5.5 oz. (150 g) faux lunch meat slices, such as ìsalami,î ìpepperoniî or ìhamî flavors

© Steve Lee. Home Economist: Sian Davies

• To make the three sandwich fillings, mix one container of nondairy cream cheese with the chives, mix another with the olives and mix the third with the mustard, all in separate bowls.
  
• For cucumber sandwiches, spread bread slices with a thin layer of the chive cream cheese and top with cucumber slices.
  
• For the olive sandwiches, simply spread the bread with the olive–cream cheese mixture.
  
• For the “meat” sandwiches, spread a thin layer of the mustard cream cheese on the bread and top with a slice of lunch “meat.”
  
• Top all sandwiches with another slice of bread, trim off the crusts and slice each sandwich into quarters.
  
• Cover the sandwiches with plastic wrap and chill before serving.

Makes 8 Servings

Chocolate Mint “Ice Cream” Pie
(courtesy of Patty Allison)

2 pints (1 litre) vanilla nondairy ice cream
20 vegan chocolate cream–filled sandwich cookies
1/3 cup (5 Tbsp. plus 1 tsp.) crème de menthe
Chocolate syrup

Five Fast Summer Snacks
Need to keep cool when you’re on the run? Try one of these beat—the—clock treats.

• Sushi: Most supermarkets have grab—and—go sushi cases. Look for vegan options such as avocado, carrot or cucumber sushi rolls.
  
• Iced java: Starbucks offers delicious Silk soy milk as an alternative to cow’s milk in all its stores, and so do many local coffee shops. For your next afternoon coffee break, how about an iced soy latte?
  
• Soy yogurt: Keep cool and creamy nondairy yogurts—in tempting flavors like vanilla, cherry and lemon—in your fridge for a mid-morning pick–me–up.
  
• Deli delights: Health food stores and gourmet markets invariably have fantastic vegetarian fare in their deli cases, from sesame noodles and chilled, grilled vegetable pasta to spring garden wraps, fresh fruit salads and more.
  
• ìIce creamî: Choose “nice cream” instead—dairy–free frozen goodness in tempting tastes like mint chocolate chip, chocolate fudge brownie and strawberry swirl.