From A Vegetarian Kitchen
So far, this rainy summer in the Hudson Valley has inspired more warm foods than cold, but I trust that there will be plenty of hot days ahead. On those occasions, I love to make cold soups. The following soups are from Vegan Soups and Hearty Stews for All Seasons and the salads they’re paired with are from Vegan Express.
First pairing: Tomato-Mango Coconut Cooler & Southeast Asian Cold Noodles with Tempeh
Tomato-Mango Coconut Cooler
6 servings
Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal.
* 4 medium ripe tomatoes, finely diced
* 1 ripe mango, finely diced
* 1/2 medium cucumber, peeled, seeded, and finely diced
* 1/2 medium red bell pepper, finely diced
* 2 scallions, thinly sliced
* 1/4 cup chopped cilantro, or more to taste
* Two 13.5-ounce cans light coconut milk
* 1 teaspoon good-quality curry powder
* 1/4 cup jarred Thai peanut satay sauce, whisked together with 1/4 cup hot water
* 2 to 3 tablespoons lime juice, to taste
* Salt to taste
* Chopped peanuts for garnish, optional
Combine all ingredients except the last 2 in a serving container. Cover and refrigerate for an hour or two, until chilled.
Taste and adjust the seasonings. Serve, topping each serving with a sprinkling of chopped peanuts, if desired.
Southeast Asian Cold Noodles with Tempeh
6 to 8 servings
This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings.
* 8 ounces udon or other Asian noodles of your choice
* One 12-ounce package tempeh
* 1 tablespoon light olive oil
* 1 tablespoon reduced-sodium soy sauce
* Chili powder to taste
* 2 cups small broccoli florets
* 6 large baby carrots, quartered lengthwise
* 3 scallions, sliced
* 1/4 cup chopped fresh cilantro or parsley
* 1/4 cup crushed peanuts, optional
* 1/2 cup Thai peanut satay sauce
* 2 tablespoons lime juice, or to taste
Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Cut the tempeh into 1/2-inch dice. Slowly heat the oil and soy sauce together in a wide skillet. Add the tempeh dice and sauté over medium heat, stirring frequently, until nicely browned and crisp. Sprinkle lightly with chili powder and remove from the heat.
Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2 inch of water until just tender-crisp. Drain and rinse under cool water, then drain well again.
Combine the noodles, broccoli, and carrots in a serving container. Add the tempeh, scallions, cilantro, and optional peanuts. Pour in the satay sauce and lime juice, toss well, and serve.
Second pairing: Cool Curried Zucchini and Carrot Soup & Sweet and White Potato Salad with Mixed Greens
Cool Curried Zucchini and Carrot Soup
6 servings
This refreshing cold soup is one that I often serve to summer company.
* 1 tablespoon olive oil
* 1 medium onion, quartered and thinly sliced
* 2 medium carrots, peeled and grated
* 2 medium zucchinis, grated
* One 12.3-ounce package firm silken tofu
* One 16-ounce can great northern or cannellini beans, drained and rinsed
* 1/4 cup minced fresh parsley
* 3 to 4 cups rice milk, or as needed
* 2 teaspoons good-quality curry powder
* 2 tablespoons minced fresh dill, or more, to taste
* Juice of 1/2 to 1 lemon, to taste
* Salt and freshly ground pepper to taste
Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until golden.
Add the carrot and a small amount of water, just enough to keep the bottom of the skillet moist. Cover and cook over medium heat for 3 minutes. Add the zucchini and continue to cook, covered, until the carrot and zucchini are tender but not overdone, about 3 minutes longer. Uncover and set aside until needed.
Combine the tofu, half of the beans, the parsley, and 1 cup of the rice milk in a food processor. Process until smoothly pureed.
Transfer the puree to a serving container. Stir in the carrot and zucchini mixture, the remaining beans, and enough additional rice milk to give the soup a flowing, medium-thick consistency. Stir in the curry and dill, then season with lemon juice, salt, and pepper.
Allow the soup to stand for an hour or so to allow the flavors to blend, then serve at room temperature. Or refrigerate the soup for an hour or two and serve chilled.
Sweet and White Potato Salad with Mixed Greens
6 or more servings
This may look fancy, but it’s so easy to make. The pleasing presentation makes it a good salad to impress company with, as well as to bring to potlucks.
* 1 large sweet potato
* 4 medium white potatoes, preferably Yukon Gold or red-skinned
* 1/2 cup vinaigrette (homemade, page 000, or store-bought)
* Salt and freshly ground pepper to taste
* 4 ounces (or as desired) mixed baby greens
* 1 cup (1/2 pint) cherry or grape tomatoes, halved
* 1 medium avocado, peeled and diced
* Toasted pumpkin seeds for topping
Microwave the sweet potato and white potatoes separately until done but still nice and firm. Start with 3 minutes, then test. When done, plunge into a bowl of cold water when done.
When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.
Line a large serving platter with the greens. Mound the potato mixture in the center.
Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.
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