Mark Bittman’s Asian Cucumber Soup

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This recipe is fantastic. I happened to have some really good ingredients for it, which helps, since this is basically a simple, easy recipe for a hot summer day. You can pretty much always trust Mark Bittman to keep it simple, classy and delicious. Get it on the NY Times here.

Ingredients:

  • 2 medium cucumbers
  • 3 tablespoons soy sauce
  • 2 tablespoons rice-wine orwhite-wine vinegar
  • 1 small chili, stemmed, seededand minced, or 1/4 teaspoon cayenne,or to taste
  • 2 teaspoons sugar
  • 3 cups chicken stock, chilled
  • ½ cup minced scallions, both white and green parts
  • 1 cup chopped watercress or arugula (optional)
  • 1 cup roughly chopped cilantro, mint, Thai basil or a combination.

Preparation:

  1. Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
  2. Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

Et voila! You’re done!! Want to make it veggie? Use vegetable stock! Want to make it vegan? Use shoyu or aminos, agave or honey and 3 cups vegan chik’n stock, chilled (Edward & Sons Not-Chick’n Bouillon) Is that stuff raw? I don’t know. But dang this is yum.

 

 

Cucumber Noodles with Vegan Basil Cream Sauce, Tomatoes & Pine Nuts

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OK, a couple things.

  1. I had never thought about a cashew cream sauce. This is an amazing idea and it opens a world of possibilities. A WORLD!!! I owe it all to Rawmazing. Thank you, rawmazing. The cashew cream is truly a miracle.
  2. This is terrific.

That’s really all I have to say about it. It’s simple and perfect, just the way it is. You can find the recipe on Rawmazing here. Or just read on and I will tell you everything.

Ingredients:

Basil Vegan Cream Sauce:

  • 1 cup cashews, soaked until soft (a few hours or overnight)
  • 1/2 cup water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon white miso
  • 1 teaspoon chopped fresh garlic
  • 1/2 cup packed fresh basil leaves, coarsly chopped
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon fresh ground pepper

Noodles:

  • 3-4 cucumbers
  • 2 cups cherry tomatoes, halved
  • 1/2 cup pine nuts
  • 1 cup basil vegan cream sauce
  • Fresh ground pepper

Preparation:

  1. Blend cashews, water, lemon juice, and miso until smooth.
  2. Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.
  3. Spiralize the cucumber noodles.
  4. Pat the noodles dry with paper towels.
  5. Stir in the sauce, tomatoes and pine nuts.
  6. Top with fresh ground pepper.

That’s all there is to it. So, so good.