Wanna beat the heat and revitalize your palate before a hearty BBQ (or broiled in our case, hehe) dinner? Try this Cantaloupe Almond Milk Soup. Cantaloupe & Almond Milk Soup
makes 8 smallish servings or 4 big ol' bowls
2-3 c. plain Almond Milk (depending on how thick/thin you want it)
1 cantaloupe, seeded, removed from rind, and chopped
3 T agave nectar
1 T fresh lime juice
1 tsp. lime zest
lime slices for garnish
combine all but lime slices in a bowl and mix with hand blender (or just toss in regular blender) until desired consistency is reached (i like it reeeeally thin).
garnish with lime and enjoy!
This same night we also used up the last of the seitan roast I'd thawed from the freezer. I sliced it thin and marinated half of that in The Artful Vegan's Peanut Butter Coconut sauce (from their seitan appetizer recipe) and the other in a store bought BBQ sauce.Still sans grill, I skewered the seitan about an hour or two later with some baby bellas, a zucchini, and a red bell pepper, half with the coconut sauce, half with the BBQ sauce then broiled it all, basting as I went.
Would have loved to have broiled it all a bit more but the wooden skewers I'd soaked for as long as my seitan marinated were beginning to burn.
We enjoyed this with some quick brown rice. I knew the BBQ sauce would be a hit with the Cap'n (I'm not the world's biggest fan but it's ok on occasion) and we both LOVED the Artful Vegan's sauce.We're heading up to TN for a family wedding this weekend...be back Tuesday some time with pics of all the yummy vegan foods I'm trekking up there with us! Have a safe and happy weekend everyone!