Author: Louise Racine

Almond Rosemary Crusted Tofu

Almond Rosemary Crusted Tofu

Almond Rosemary Crusted Tofu While I’m not a big tofu fan, I do enjoy occasionally eating dishes made with organic sprouted brands. Fermented soy products like miso and low sodium gluten free tamari are also good choices. This recipe is adapted from the Itdoesn’tTasteLikeChicken.com recipe…

Gluten Free Brownies

Gluten Free Brownies

Gluten Free Brownies This recipe is adapted from one found on the Kirkland almond flour package. It can easily be made vegan and is just as delicious. 2 tbsp. butter or coconut oil, softened 1/2 cup cane sugar 1 egg 1/4 cup milk or milk…

Roasted Tomato Sauce  (GF, V)

Roasted Tomato Sauce (GF, V)

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Roasted Tomato Sauce (GF, V)

This fabulous tomato sauce, shared with me by my dear friend Katherine, doesn’t have to simmer for hours. In fact, it doesn’t even need to simmer. Simply oven roasting tomatoes for half an hour adds a light, smoky sultry taste you can’t buy in a jar.

Yield: 3 cups (750 mL)

8 large, ripe beefsteak tomatoes, or 15 plum tomatoes, cut in half
2 medium onions, coarsely chopped
8 whole garlic cloves, peeled

¼ cup (60 mL) extra virgin olive oil
1 tablespoon (15 mL) dried basil
1 tablespoon (15 mL) dried oregano
2½ teaspoons (12.5 mL) salt
½ teaspoon (2.5 mL) freshly ground pepper
½ teaspoon (2.5 mL) crushed red pepper flakes
2 cups (50 mL) coarsely chopped basil, divided

Place oven racks at the top and bottom thirds of the oven. Preheat oven to 400 degrees.

Put the tomatoes, onions, and garlic cloves in a large bowl and mix gently. Drizzle with the olive oil and sprinkle with the dried basil, dried oregano, salt, pepper, and red pepper flakes. Toss to coat evenly.
Spread the mixture on 2 large rimmed baking sheets and place them in the oven, uncovered, on the arranged top and bottom racks. Roast for 30 to 40 minutes, stirring occasionally, until the tomatoes are very soft. Switch the positions of the baking sheets from the top to the bottom racks
halfway through roasting. When done, remove from the oven.

Scrape the mixture from one sheet into a food processor and whirl until no large chunks remain, and then add 1 cup (250 mL) of the chopped basil and whirl until the mixture is puréed to your liking. Transfer the contents of the processor to a large bowl and repeat with second baking sheet of roasted tomatoes.

Serve the sauce over pasta or spaghetti squash. It will keep well, covered and refrigerated, for 3 days. It also freezes well.

To reheat, if frozen, thaw and simmer, uncovered, stirring occasionally, until hot, about 5 minutes.


Variation:
To make this sauce even more luscious, add ½ cup (125 mL) of whipping cream and ⅓ cup (80 mL) of vodka

Peach Cobbler

Peach Cobbler

Peach Cobbler This is a modified version of a recipe posted by Life in the Lofthouse. My version was made gluten free and reduced/modified the amount of sugar used. 3 cups sliced peaches 1/2 cup cane sugar ½ cup butter, softened 1/2 cup gluten-free flour…

Turmeric Shots

Turmeric Shots

The many nutritional benefits of turmeric and ginger are well known. This recipe was one shared in our recent Ayurvedic Cooking workshop facilitated by our dear friend and colleague Kamlesh Tukrel. Simple to make and delicious. 11/2 cups unsweetened coconut water or filtered water. 2…