Tag: vegan

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Print This Post I love pumpkin pie though I am not a fan of pie crust. So I made this recipe with a nut crust instead and made it in a small spring form pan. it was yummy! Nut Crust 1 cup raw pecans 1/2 

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 

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

Chickpea Shakshuka

Chickpea Shakshuka

Savoury, flavourful shakshuka is a dish of tomatoes, onions, peppers, and garlic, commonly spiced with cumin, paprika, cayenne pepper, and cinnamon that can be served as breakfast or dinner. Apparently the dish is popular in Mediterranean and Middle Eastern regions though its more recent egg 

Sweet Potato Soup

Sweet Potato Soup

Sweet Potato Soup A simple and quick nourishing fall soup that is rich and satisfying. 1 tbsp coconut oil 1 large onion, diced 1 stalk celery, diced 3 cloves garlic, minced 1 tbsp grated ginger 1 tsp. turmeric 2 large sweet potatoes, peeled and chopped 3