| Episode 6: Vegging out |
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Green gazpacho soup Large Equipment Needed: Blender Ingredients: 1 ripe avocado 1 large cucumber 1 tablespoon white vinegar (white balsamic or apple cider vinegar works as well as the regular distilled variety) 1 package soup crackers or saltines salt/pepper packets Preparation: Cut the avocado in half, removing the pit. Scoop out the avocado meat into a blender. Throw away the peel. Peel cucumber and slice in half lengthwise. Run a spoon down the center to remove seeds, which you can discard. Then, cut each half into 1 inch chunks and add to blender. Blend avocado/cucumber mix until it is a smooth liquid. If you find that the mixture is too thick (which can happen if the avocado was too large or the cucumber was too small), add a tablespoon of water and blend again for a few seconds. Repeat if necessary. Add vinegar into the blender and blend for 1 minute. Season with salt/pepper packets. Chill the soup for at least 30 minutes in the refrigerator. Pour soup into serving bowls and present with crackers. Go Crazy Swap: For more flavor: If you have on hand, throw a garlic clove into the blender at step 4 and blend again 1 minute. Or, skip the garlic and the salt/pepper packs and add a pinch of cayenne pepper for a real kick. Servings: 2 Green dip Large Equipment Needed: Blender. Preparation Time: 5 -10 minutes Ingredients: 1/2 cup fresh cilantro, chopped, stems removed 1/2 cup fresh parsley, chopped, stems removed 4 cloves of garlic, peeled and sliced 1 cup sour cream 1 tablespoon grated parmesan cheese Preparation: Place all ingredients into the blender and turn on for 30 seconds, or until the contents are incorporated. The mixture should still be thick, but have taken on a green color from the cilantro and parsley. Transfer the mixture into a bowl and serve. Servings: 10 Super Veggie Burger Wrap Large Equipment: electric grill Ingredients: 1 frozen veggie burger patty 1 tortilla wrap 2 lettuce leaves 2 packs of ketchup or barbeque sauce 1 thin slice of cheese, any kind (per patty) Preparation: Preheat the grill as directed. Grill veggie burger according to the package instructions (the cooking time depends on the thickness of the patty), cut in half, and transfer to a plate. Grill tortilla separately for 1 minute until warm. Assemble wrap: place the veggie burger in the center of the tortilla, top with cheese, lettuce, and ketchup and fold over. Go Crazy Swap: Whatever dry goods you’ve collected can certainly spice up this meal. Don’t be afraid to go ethnic. Veggie burger wraps can pass for almost any type of cuisine with a bit of imagination. For a Mexican meal, swap out ketchup and replace with salsa. For Indian fare, top with chutney instead of ketchup and cheese. For a Chinese flavor, top with hot mustard or sweet and sour sauce. Servings: 1 Online Video Archives  Archive HomeAcademic Tutorials Archive
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