Underground Thoughts

For dinner mom made a Leek Soup with a Tuscan bread salad as a side dish. They were so filling that either alone, could have been a meal.

FUN VEGAN FACT:  This last year I read Gandhi’s autobiography. I was surprised to find out that not only was he a vegetarian but that he was part of the London Vegetarian Society and even back then there were multiple books on the benefits of vegetarianism. Researching history further here are a few of the great minds from history who were vegan or vegetarian:

• Abraham Lincoln
• Albert Einstein
• Ben Franklin
• Leo Tolstoy
• Leonardo Da Vinci
• Plato
• Pythagoras
• Socrates
• Voltaire

Tuscan Bread Salad

• 2 Cloved garlic, finely chopped
• ½ tsp salt, plus additional, to taste
• ½ cup olive oil
• 2 Tbs vegetable broth (low sodium)
• 2 Tbs red wine vinegar
• 1 Tbs fresh lemon juice
• Freshly ground black pepper, to taste
• 6 cups subbed dense, slightly stale Italian or sourdough bread
• 3 medium tomatoes coursly chopped
• 1 medium red onion
• ½ cup chopped fresh basil
• ½ cup chopped fresh flat-leaf parslet
• Romain Lettuc leaves (optional)

DIRECTIONS: In a mortal and pestle, or with the back of a teaspoon in a small bowl, mash together the garlic and salt until paste-like. Transfer to a large salad bowl. Whisk in the oil, broth, vinegar, lemon juice, and pepper until well blended. Reserve 2 table spoons of the dressing and set aside.

Ad the bread to the salad brown and toss well to combine with the dressing. Let stand for 15 to 30 minutes to absorb the dressing, tossing a few times. Just before serving, add the tomatoes, onion, basil, parsley, and reserved dressing; toss well to combine. Season with additional salt and pepper as necessary, Serve at once, over the lettuce leaves, if desired.

4 to 6 servings: The Mediterranean Vegan Kitchen, Donna Klein