Recipes

  • Watermelon Margaritas

    I never bother with straining watermelon juice because I am just too lazy or perhaps it is because watermelon doesn’t really need it because it liquidates so thoroughly.  If you like your margaritas frozen,  freeze the watermelon chunks and lime juice ahead of time.  I am a very big fan of Cointreau but a lot…

  • Watermelon Poke (Vegan Tuna)

    This Hawaiian tuna substitute is versitile, savory and satisfying. Use it on salads and in poke bowls or serve it on top of fried wonton wrappers for a gobble-worthy appetizer. sometimes I make little wonton tacos out of this dish and sometimes I dump a bunch of chips on a plate like nachos, family style. …

  • Watermelon Gazpacho

    Gazpacho done this way is a three step process; dice the vegetables using half of your watermelon, make a pesto from the herbs and juice the other half of the watermelon.  Don’t be afraid to use a heavy hand with the spices. The savory along with the sweet makes an addictive combination.  It is easy…

  • Persian Watermelon Salad

    Variations of this salad are found throughout Africa and the Mediterranean. The recipes range from simple (watermelon, feta and mint) to complicated with nuts, more fruit, onions, olives, chiles, fancy vinaigrettes and tangy syrups.  Cucumbers are especially common in this dish and I’m partial to the Persian ones because they can be chopped whole, whereas…

  • Fried Avocado Tacos

    This Fried Avocado Taco has four crucial elements:  The sriracha mayonnaise (Rooster Sauce) the slaw (Purple Haze) the fried avocados and the tortilla.  You can make several of the elements ahead of time but never mix your dry coleslaw mix with your coleslaw dressing until the last minute. If you break this rule you will…

  • Texas Style Chili (vegan)

    Knowing how to make a good Texas chili could very well save your life one day. It’s cheap. It’s spicy and it’s filling; important attributes for survival in a dust storm or for getting through college.  I’m pretty sure chili evolved from the Mexican Chili con Carne which seems to be as varied in Mexico…

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