Just as the days become brighter for longer and the air sweet with spring flowers, this gazpacho is the perfect springtime lunch. This vibrant recipe hails from Elly Pear’s Fast Days and Feast Days, published on April 7th, bursting with healthful, colourful recipes.
The book is not an exclusively vegan book. However, most of the recipes are in fact vegan or easily adaptable to become so like by subbing non dairy products for dairy products. The book does contain fish but even some of those recipes still look great minus the seafood and if you’re in to that sort of thing, there are a number of vegan ‘fish’ alternatives on the market these days or you could season tofu with seaweed flakes for a sea like flavour and still enjoy these recipes.
This book is based around the popular 5:2 diet. A diet I have toyed with now and again and came across some of the issues that Elly explains and de-myths so well. In case you don’t know, the diet is about eating normally for 5 days and semi fasting by consuming 500 calories for 2 days. Elly’s recipes are split between fast and feast days and the fast day recipes especially show that you don’t have to be starving on those days if you eat the right things and can still enjoy delicious meals.
Unlike me, who when trying this diet, would get so hungry living off water alone that by 5 pm I would use all of my 500 calories on a greasy vegetable samosa. I’m not so sure that’s the point of the diet which is as much about cleansing the body as weight loss.
Some of my favourite recipe’s from the book include the Tomato, red lentil and nigella soup (page 106), Marinated tofu with greens and brown rice (page 146) and Golden amazing sauce (page 220)
The tofu is killer, with just a few seasoning’s but in such perfect balance for gorgeous flavoured, crispy tofu. The Golden amazing sauce is aptly named and even without using the oil and a little water instead, the chickpeas and tahini make it super rich and comforting. The tomato and lentil soup, spiked with fragrant nigella seeds is so easy and so delicious and so nourishing. Whizz leftovers with a little non dairy milk or yoghurt to make a gloriously creamy tomato soup that’ll make you wonder why you ever loved Heinz.
Luckily for you guys, I have got TWO copies of this book to giveway to UK readers! Simply click the link below to enter and make sure to gain more entries by using the social media options!
Yellow Gazpacho with Avocado Salsa
Reprinted with permission from Elly Pear’s Fast Days and Feast Days
This is a Fast Day recipe at 110 calories per portion.
- 3 garlic cloves
- 60ml sherry vinegar
- 1/4 cup chopped coriander
- 1/4 tsp Tabasco
- 1/4 tsp ground cumin
- 200g yellow tomatoes
- 140g yellow pepper, deseeded
- 100g cucumber, deseeded
- 30g ripe avocado flesh
For the avocado salsa
- 4g red onion, finely diced
- 20g cherry tomatoes, finely diced
- 30g ripe avocado flesh, finely diced
- flaked sea salt, to taste
Simply blend all the ingredients, except the avocado salsa, until totally smooth in your food processor or blender, and chill for at least 3 hours. Taste for seasoning.
Just before serving, combine the ingredients for the avocado salsa in a small bowl.
To serve, ladle the soup into a bowl and top with the salsa.
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