Just like it sounds. The tomatoes are from our CSA.
With pesto zucchini pasta. Yes, we’re obsessed.
Not to brag or anything, but this is THE gazpacho.
5 cups (Roma) tomatoes
1 small red onion (about 1/2 cup)
1/2 red bell pepper
1 small (Persian) cucumber (1/3-1/2 cup)
1 garlic clove
1/3 cup lemon juice
1/3 cup red wine vinegar
1/4 cup olive oil (reserved)
Salt and pepper to taste
Chop your ingredients and pulse with lemon juice and vinegar in a food processor or with an immersion blender. When the consistency is to your liking, add the oil in and mix with a wooden spoon. Taste for seasoning, but do not over salt. Refrigerate at least 1 hour, or overnight.
This recipe is an adaptation of a library school friend’s family recipe. It’s simple, cheap, and deliciously veganized. We used brown rice noodles to make it gluten-free, as well. L.B., if you’re out there, thanks!
1 onion, diced
2 garlic cloves, minced
1 28 oz. can diced tomatoes
1 15 oz. can chickpeas drained
4 TBL parsley
1 tsp oregano
1 tsp basil
1 tsp salt
1/2 tsp black pepper
4 TBL nutritional yeast
1 cup (dry) gluten-freen brown rice macaroni noodles (cooked as indicated on the package)
Saute onions until translucent, then add garlic and cook about 30 seconds. Be careful not to burn the garlic. Add tomatoes, spices, and nutritional yeast. Add chickpeas, then bring to a boil. Immediately, cover and reduce heat to low. Cook covered about 10 minutes. Cook pasta and drain. Add pasta to the chickpeas and cook covered an additonal 10-15 minutes.
We had this with what I’ll call “Caeser slaw”: cabbage, carrots, radishes, celery, and green onions, with a for the dressing (we’ve posted this before):
Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast.
Mix together with the vegetables in a big bowl and chill for 20 minutes.
We haven’t made chili in over a year. I don’t know how that’s possible, but here we are on the snowiest day of the year. The snow reports vary, but from our walkabout today, I’d say we have about 5-6 inches, which for Chapel Hill is a lot. So far, we walked to Wholefoods to buy some ingredients for Taymer’s (Vegan in the Sun) recipes, then walked around in the cold, drove around town a little, then hit Harris-Teeter for fancy beers, and finally back home again. Unfortunately, Caribbean food didn’t seem as enticing after rosy cheeked snow hikes and icey driving, so we put away our pineapple and coconut milk, and took out ingredients for chili and baked potatoes with vegan broccoli cheese sauce. The chili is similar to one we made a year ago, but without the tofu and a few tweaks to the ingredients.
2 onions, diced
1 red bell pepper, diced
8 garlic cloves, minced
2 cups mushrooms, sliced
2 jalapenos, diced
1 TBL chili powder
1 TBL cayenne
1 TBL oregano
salt and pepper to taste
1/2 tsp cumin
1 6 oz can tomato paste
12 oz water
1 28 oz can diced tomatoes, with liquid (or preferably whole canned tomatoes, crushed with your hand)
1 14 oz can kidney beans, drained
1 14 oz can pinto beans, drained
1 14 oz black beans, drained
2 TBL apple cider vinegar
In a large pot, sautee the tofu in 1 TBL olive oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes. Deglaze the pot with a little water, if needed.
Add the tomato sauce, diced tomatoes, and beans. Bring to a slow simmer. Edit: Stir in 2 TBL of cider vinegar. Cover and cook for 30-45 minutes. (Best if made the night before!)
Baked potatoes with vegan broccoli cheese sauce
This sauce is so good that we ate the leftovers with a spoon like a soup.
1.5-2 c broccoli (we used frozen that we thawed in the microwave)
1/3 cup nutritional yeast
2 TBL Earth Balance
2 c. water
1/4 tsp dried mustard
1/2 tsp turmeric
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1.5-2 TBL cornstarch (mixed with a little water)
In a pot, mix all ingredients except cornstarch and bring to a boil. Turn off heat and blend with an immersion blender. Return heat to medium and add cornstarch. Stir continuously until the sauce has thickened, about 5 minutes.
We made the most delicious curry out of leftover kidney bean dip and vegetables, served with leftover tomato rice.
1 c. leftover kidney bean dip (kidney beans, lots of fresh parsley, cumin, lemon juice, tahini, garlic powder, salt, water)
1 14 oz. can diced tomatoes
1 onion, diced
4 Yukon potatoes, cut into eights and boiled for 10 minutes, drain and set aside
1.5 c. green beans (frozen)
1/2 red bell pepper, chopped
1/2 tsp ginger
1 tsp turmeric
1 tsp garam masala
1 tsp cayenne
salt to taste
1-2 c. water
Boil potatoes, drain but reserve a little of the cooking water, and set aside. Meanwhile, in a dutch oven, saute onion in olive oil with the ginger, cook about 5 minutes on medium heat. Add bell pepper and cook another 4-5 minutes. Add tomatoes and spices, bring to a boil. Add bean dip and stir well. Add 1 cup of water and return to a boil. Add green beans and potatoes. Add more water if needed. Cover and reduce heat to simmer for 30 minutes. Serve with tomato rice.
I can’t remember how or why we decided we need to make some borscht, but here you are. Loosely inspired by this Chilled Russian Borscht, we subbed tofu (frozen, then thawed) for the eggs, added some canned tomatoes, and heated it up. It makes a lot, and the flavor changes each time you heat it up again.
Our beets came with a lot of extremely delicious leaves, so we also made a salad. Beet greens tossed with tomatoes and mushrooms. The dressing really brings it all together, spicy and smooth. Approximately: 2 TBL Tofutti sour cream, 1 TBL Siracha, 2 TBL lemon juice, 2 TBL cider vinegar, 1 TBL light tamari, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/4 tsp garlic powder. Whisk together, add water if needed until it’s the consistency you prefer. Pour over salad in a pretty bowl.