berenjena

I made a quick gazpacho in the early evening:

3/4 cup almonds
1 1/2 cup grapes
1 cucumber, peeled, seeded, chopped
 3 cloves garlic
1/3 cup olive oil
A small amount of sherry vinegar
1 cup of water (you can use vegetable broth)
Salt, white pepper
Blend till smooth
Refrigerate before serving

Halve about 6 grapes and place them on a plate in the freezer

After 20 minutes, place grapes on top of soup


I had been waiting all week to make a ratatouille. I like making this dish on the stovetop:

Saute 1 diced eggplant in oil until soft (about 15 minutes)
Add 1/4 cup of garlic
Add 1 roughly diced yellow squash
Add 1 roughly diced zucchini
Add 1 diced red bell pepper
Add 1 cup quartered mushrooms
Add dried herbs (basil, chervil, rosemary)
Add two diced tomatoes
Let cook on the stovetop for at least 20 minutes, longer at lower temperatures
Paprika, salt & pepper, to taste

Make a mound of quinoa on the plates (15 minutes on stovetop)
Spread the ratatouille over the quinoa


And we had some veggies left over, so I made a squash soup:
Steam 1 butternut squash for 30 minutes, or until very soft
Set aside and, when cool, dice

Saute 1/4 minced garlic in oil
Add squash, cook for 5 minutes
Add ad1 cup beans (we used white beans)
Add kernels from 2 ears of fresh corn
Add 1 Cup water or vegetable broth & 1 cup oat or non-dairy milk
Boil, bring to a simmer
Add three minced jalapenos
Use an immersion blender to blend smooth

Top with green grapes and white anchovies


More vegetables tomorrow!

Listening to: Sun Ra "Visits Planet Earth/Interstellar Low Ways"