Cool Off With Sublime's Watermelon Gazpacho Recipe

Try this completely raw, chilled soup for a refreshing respite from the summer heat.

Watermelon Tomato Gazpacho
(serves 4-6)

6 cups seedless watermelon, rind removed and diced
2 cups sun-dried tomato, rough chopped
1 red pepper, cored, seeded and rough chopped
1 jalapeno, seeded, ribbed and rough chopped
½ bunch cilantro, picked and washed
2 tablespoons agave nectar
1 teaspoon light grey Celtic sea salt
1 English cucumber, peeled, seeded and finely diced

In a blender, preferably a Vita-Mix, combine: half of the watermelon; the tomatoes, red pepper, and jalapeno; half of the cilantro; and the agave and salt. Blend until smooth and pour into a mixing bowl. Add the remainder of the watermelon and the cucumber to the mixing bowl. Stir and taste for seasoning. Pour the mixture into chilled bowls and garnish with cilantro sprigs.

PETA President Launches Latest Book at Sublime

People for the Ethical Treatment of Animals (PETA) president and co-founder Ingrid Newkirk launched her latest tome, The PETA Practical Guide to Animal Rights, at Sublime this past Sunday.

Sublime opened its doors early to welcome guests clamoring for Newkirk's newest literary work. Attendees began the evening by sipping organic wine and munching on vegan hors d'oeuvres, including sea caviar flatbread and petit croque monsieurs with barbecue tofu.

Guests then settled into Sublime's private room, where Newkirk--with her signature lighthearted gravity--shared her experiences as an animal activist. She concluded her talk with a short film celebrating the animal kingdom.

Afterward, each lucky guest spoke one-on-one with Newkirk and took home a signed copy of The PETA Practical Guide to Animal Rights (which offers insight on issues such as: eating compassionately; taking a stand against animal testing; making a difference for animals in puppy mills; voting on animal issues; and choosing activities that protect rather than exploit animals). The book is now available at retailers nationwide.

Vegan Baking 101

Last month's cooking class, Vegan Baking 101, drew a full house, but Sublime's pastry chef, David Kalas, gave personalized attention to every attendee. After giving the lowdown on vegan alternatives to eggs, milk and butter (see below), Chef David prepared traditional English currant scones for everyone! Just in case you missed the class, here's the recipe for the scones:

Sublime Scones
(makes 8-10 pieces)

1 1/2 tsp Ener-G Egg Replacer
2 tbsp water
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup non-dairy butter
1 cup currants or raisins
1/2 cup nondairy milk
2 to 3 tbsp nondairy milk for brushing tops
Cinnamon and sugar for sprinkling on top

Preheat oven to 425F. Line baking sheet with parchment paper. Whip the egg replacer and water until thick and set aside. Combine flour, sugar, baking powder and salt. Cut the butter into small pieces and add to the dry ingredients; mix till crumbly. Stir in the currants. Add the milk and egg replacer mixture. Mix minimally with a spoon or your fingers just until the dry ingredients are moistened. Gather the dough into a ball. On a lightly floured surface, roll the dough to a 1/2 inch-thick round. Cut into 8 or 10 pieces, triangular in shape. Brush tops with nondairy milk and sprinkle with cinnamon and sugar. Bake until the tops are golden brown, about 12 to 15 minutes. Cool on a rack or serve warm.

Sublime Recommends . . .

Egg Alternatives

(equivalent to one egg unless otherwise noted)

• Soy Milk (1 cup)/Apple Cider Vinegar (1 tsp): cakes, cupcakes

• Ground Flaxseed (1 tbsp/3 tbsp water): waffles, pancakes, muffins, cookies

• Banana - 1/2 pureed banana (equals approximately 1-2 eggs)

• Silken Tofu - 1/4 cup whipped to smooth consistency

• Commercial Egg Replacers - Ener-G: 1 1/2 tsp/2 tbsp water; Bob’s Red Mill: 1 tbsp/3 tbsp water

Milk Alternatives

• Almond, Rice, Hazelnut, Cashew, Soy or Coconut

Ask the Chef

Q: How do I make a vegan beurre blanc that is rich and creamy?

A: For our lemon-caper sauce (in the Picatta) we make the reduction with pureed shallots (instead of straining them out). This gives the sauce its satisfying fullness.

Ask the Chef

Q: What's the best way to make a vegan icing?

A: Blend vegan cream cheese with confectioner's sugar. Then let your imagination take over: add orange liqueur, melted chocolate or fresh berries.

Green Is More Than Just Our Color Scheme

Did you know? Sublime features a bar made with recycled glass, skylights for natural lighting, and an outside deck made of recycled plastic. We purchase produce locally; use bio-degradable corn takeout containers and straws; and our cooking grease gets donated for eco-friendly re-use.

Join us on our green mission with these simple steps:

• Carpool with your friends when visiting Sublime (make sure your tires are fully inflated to conserve gas).


• When ordering, consider our filtered water as an alternative to bottled.


• Get a fabulous, free re-usable Sublime tote with your takeout order.


• And of course, go vegan!

Ask the Chef

Q: What's a Vegan Substitute for Seafood in Sushi?

A: Try tempura-fried avocado chunks, grilled or sauteed mushrooms, or sea vegetables (like nori or sea caviar).

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