We also made a light vinaigrette dressing from olive oil, lemon juice and some taco seasoning. Spelt or whole wheat tortillas were not available, so we used whole wheat pitas and also made pita sandwiches as well as wraps. The pita bread does not wrap well. I hope you give this nice recipe a try, it’s very tasty.

Yield: 6-8

Ingredients:

• 1 cup Vegan Cream Cheese (e.g. Tofutti)
• small bunch chive, chopped
• water to thin the cream cheese
• small pinch salt and freshly ground black pepper
• large bunch watercress, washed
• 1/2 cucumber
• slices of wholewheat bread

Directions:

1. Mix the Tofutti with a bit of water, the chopped chives salt and pepper.
2. Wash the watercress, pat dry and chop into lige pieces (about 2 inch in size)
3. Thinly slice the cucumber.
4. Spread each slice of bread with the Toufutti mixture.
5. Layer the cucumber slices on top, then the watercress. Top with the second slice of bread.
6. Cut the crust from around the sandwich and slice diagonally in half.
7. Depending on how thick you spread the cheese, this can make 6-8 sandwiches.

Notes:

If you don’t have or like cucumber, you could use a zucchini (as we did), and if you don’t have Tofutti, you can use home made sunflower spread.

We of course adapted the recipe it by using smoked tofu as croutons instead of bacon and of course a dollop soy yogurt instead of the creme fraiche or double cream. The soup was delicious, very delicate in flavor and easy to make. Actually, next time we have it, I will not use the soy yogurt either, it isn’t needed. It was a very nice soup just on it’s own.

Serving Size: 2

Ingredients:

For Salad:

• 3/4 lbs. watercress, coarse stems discarded (about 6 cups loosely packed)
• 1 3/4 cups fresh spinach, large stems discarded
• 1 ripe mango, peeled, pitted, and cut into 1/2-inch dice
• 1 ripe avocado, peeled, seeded and cut into bite sized pieces
• 1/4 cup torn fresh cilantro leaves
• 1/4 cup torn fresh mint leaves

For Dressing:

• 2 Tbs.vegetable oil
• 1 & 1/2 Tbs.sesame oil
• 1/4 cup raspberry vinegar
• 1/4 cup fresh raspberries,
• 1-2 tablespoons sugar
• 2 dashes Tabasco
• salt and pepper to taste

Directions:

1. Place the salad dressing ingredients in a blender and mix to a smooth consistency.
2. Gently toss all salad ingredients together in a bowl.
3. Add just enough dressing to coat, then serve immediately.

Serving Size: 4

Ingredients:

• 2 tablespoons soy margarine
• 1/4 onion, diced
• 200 grams watercress
• 300 ml. vegetable stock
• 100 ml. soy cream
• 3-4 tablespoons fresh mint, chopped

Directions:

1. Melt the soy margarine in a medium saucepan.
2. Add the onion and sauté until soft, don’t allow to become golden or brown.
3. Reserve a few pretty watercress leaves as garnish.
4. Add the watercress to the onion.
5. When the watercress has just wilted, add the stock.
6. Leave the soup to simmer for 4 minutes.
7. Transfer the soup to a food processor add 1 tablespoon of the chopped mint and blitz until smooth.
8. Return the soup to the pan, add the cream and simmer for 2 minutes.
9. Add the rest of the mint before removing soup from heat.
10. Ladle the soup into bowls, garnish with a few watercress leaves and serve.

Notes:

The secret to this nice soup, is not to over cook it, thus it retains it’s nice bright green color, and the light minty flavor.

adapted from
http://www.bbc.co.uk/food/recipes/database/watercresssoup_70536.shtml