

Summer has gotten sticky.  And lighter, no-cook meals are welcome in my vegan kitchen. 

These Lemon Pepper Summer Bagels make a perfect no-cook meal.  Sunny flavors and cheery colors.  Toasted bagels (or whatever bread-like vessel you’d prefer) are slathered in my homemade lemon-pepper creamy “nut cheese” spread.  Then topped with farmer’s market delights like juicy tomatoes and edible flower petals..

Hot August.  To combat the heat (besides my fan-infused, wind tunnel office) I’ve put my oven in a time out.  Even my stove is getting a break.  But my Vitamix is getting a workout.  Smoothies, cool dips, spreads and homemade salad dressings. 

Smoothies are a lifesaver.  I even have a new wellness habit built around my morning smoothie routine.  I put myself in a time out.  A technology time out..

Tech Time Out.  My new morning ritual.  With an icy smoothie in hand, I retreat to my corner chair – awash in morning light – and plop into the fluffy cushions.  It sits right alongside a pale golden sunbeam that sinks into the glossy blonde hardwood floors. 

Where did I get this idea?  My cat of course.  She always finds that sunbeam and rolls in it for a few minutes before starting her (very busy) day.  Well, she naps mostly.  But her napping schedule is jam-packed.  What a life. 

The tech part: I sit and sip my morning smoothie – without a gadget in front of me Take a break Mr. camera.  You too laptop, iPad and even my ever-flashing cell phone.  The point is to start my day by using the most important gadget I have – my brain.  Free of social media – email – news story stimulation – pics of the day – tweets and fodder I just think.  Meditate if you will.  On the day ahead.  I try to put myself in a Zen mood.  And yes, the matcha in my smoothie helps too. 

Summer Bagels.  Ideas seem to flourish in my head when I just stop and be still for a few minutes.  One idea that popped into my head – a dinner spread of toasted farmer’s market bagels – pumpernickel, cranberry flax and poppy seed – slathered in homemade cashew + walnut lemon pepper “creamy cheese” spread and topped with all the fixins’.  Including freshly sliced summer tomatoes, a flower-infused herb salad and sweet circles of onion – all farmer’s market goodies.  Summer bagels!  I was so excited about these..

And with the last sip of my smoothie – I head into the kitchen to create the vision…

Summer Bagels

Lemon Pepper Cashew Walnut Spread

makes about 2 cups – you will have leftovers! 

1 cup raw cashews

1 cup raw walnuts

3/4 cup soy milk (plain or vanilla – see below)

1/2 juicy lemon + pinch of zest

4-7 generous dashes of fine black pepper + 2-3 pinches of salt

Also grab:

slices of tomato and onion, herb salad mix, bagels (of course), fine black pepper – garnish: slices of lemon (from the other half)

optional but lovely:

sliced avocado, sprouts, sliced white peaches, sliced apple, chopped garden herbs

Directions:

1.  Soak your raw cashews in salted water until tender. 

2.  Drain and rinse the soaked cashews.  Add them to a Vitamix or food processor.  Also add: lemon, soy milk and half the walnuts.  Note: feeling adventurous?  try vanilla soy milk.  Tastes like peppery-ish lemon cream pie spread. 

3.  Blend from low to high for a few minutes until the mixture becomes smooth.  Salt + pepper to taste.  Add in more walnuts as needed to achieve a hummus-like consistency.  Blend until nice and smooth. 

4.  Do a taste test and add more spices + salt as desired.  If you are serving the spread within a few minutes – place it in the freezer to chill and thicken up a bit.  If serving later – just place in the fridge – covered – until needed. 

5.  Bagels!  Toast them.  Add the spread.  Then tomato, onion, greens and pepper on top.  Garnish with lemon zest or lemon slices. 

I served my bagels alongside a light herb salad and a small bowl of pea soup for some added protein.  I heated it in the microwave to avoid stove-top cooking 🙂

Got photo happy on this pretty spread..