Spicy watermelon gazpacho! Jerry James Stone, you beautiful genius. You know, sometimes I read Cooking Stoned and I wonder if JJS is trying to create a Central American-flavored paradise in San Francisco, and if so, can we please come live there, too?
Meet Jerry James Stone’s gorgeous avocado gazpacho, with basil, cilantro, tarragon, chiles, limes, and heirloom tomatoes! And JJS wants yours to be the tastiest kitchen of the summer, he’s put together a page with all his vegan recipes! And they are glorious. Go, read, eat with your eyes, and get ready for a bountiful season of sunshine and delicious home cookery.
Hey guys, remember that recipe for strawberry gazpacho we had in the link-o-rama a couple weeks ago? I made it! Around these parts we can buy strawberries from a stand RIGHT IN FRONT OF THE ACTUAL FIELD for $9 for a seven-poundish half-flat, and they are abundant, and we must take advantage of their abundance while we can.
It’s unbelievably easy—the most challenging parts were pouring it neatly, and dicing the veg for the garnish, because my knife skills are lacking.
REGARDLESS: make this. You will LOVE IT. And yes, they’re a set.
Top Chef Serves Up Tofu Ceviche »
Last night’s Top Chef was bad. The challenge was so contrived: a “battle of the sexes” in which teams were separated by gender and had to cook for a bachelor and bacholorette party. The latter would have been fine (I GUESS) had there not been several lesbian chefs complaining about having to cater a wedding-related event when they themselves could not get married. I get it, but it was irrelevant. This is a cooking show, not your platform.
To make matters worse, the challenge was to create dishes based on shots. Of alcohol. No, the wedding was not fraternity themed. I’m sure it was some producer’s idea, but how dreadful. However, vegan dearies, the bride specified that she had one vegan friend, and that she wanted that person to be able to eat.
Unfortunately, it would appear only one chef made that vegan an actual dish—Hector Santiago created a tofu ceviche (to go with a shot of tequila), which looks super-refreshing and amazing. I could see it being very comfortable on Millenium’s menu. This dish got high raves from the judges, proving they can deal with proteins that are not meat-based [ed: SHOCKING].
It’s too bad the vegan lady was not around for the Quickfire, because the winner of that challenge ended up being a vegan dish! This time it was a gazpacho made with liquid nitrogen. Laurine Wickett, the lady who made bacon donuts last week, also made a vegan asparagus lemon soup.
The other non-meat-tastic dishes were all sides: apple sorbet (also made with liquid nitrogen!), watermelon carpaccio that would have to be modified to get rid of the cheese, ginger carrot soup (minus the sour cream for “garnish”), and someone snuck some arugula in somewhere.
A dish that I would love to see veganized was the winner of the Elimination Challenge, Bryan Voltaggio’s sweet & sour macaroon [ed: actually a meringue; thanks, Bravo] with guacamole, corn nuts and corn puree. It’s meant to be a take on chips and guacamole, and looks like a unique taste sensation. Surely, one of our brilliant, enterprising, resourceful readers could create something similar? Please let us know if you do!