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) 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…
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 and vegetable-based form originated in North Africa. This version was a hit with recent full moon diners.
2 tbsp olive or avocado oil
1 large onion diced
1 medium bell pepper, chopped
6 cloves garlic, minced
1 680ml jar crushed organic tomatoes
2 tbsp maple syrup
himalyan salt to taste
4 tsp smoked or sweet paprika
4 tsp. chili powder
2 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp each cardamon and coriander
1/8 tsp cayenne (to taste)
3 15 ounce cans chickpeas (rinsed and drained)
13 kalamata olives (pitted and halved)
Heat a large heavy dutch oven over medium heat. Add oil, onion, pepper and garlic. Saute for a couple of minutes, stirring frequently, until soft and fragrant.
Add tomatoes, maple syrup, salt and spices. Stir to combine. Bring to a simmer over medium heat and cook for a couple of minutes.
Stir in chickpeas and olives. Reduce heat to low and simmer for 15-20 minutes.
Taste and adjust seasonings as desired. Serve with bread, rice, or pasta. Garnish with fresh parsley or cilantro.
Variation: To serve with eggs, about 10 minutes into simmering, crack in eggs. Cover and simmer an addition 10 minutes or until eggs are done to your preferred level of doneness.