Spanish Style Tofu and Potatoes

This is a simple and tasty dish that is perfect for the end of summer when all your tomatoes are ripe. 

INGREDIENTS

Serves 6 to 8

- 2.5 lbs potatoes, cut into chunks

- 1 large Spanish onion, halved and sliced

- 4 garlic cloves, minced

- zest and juice of one lemon

- 1 pkg tofu, diced

- 6 cups tomato wedges

- 2-4 tbsp olive oil

- 1.5 tbsp smoked paprika

- salt and pepper to taste
- chopped parsley (optional)

METHOD

Preheat oven to 400 degrees

1. Combine all ingredients (except parsley) in a large bowl and toss to coat. Transfer to a large baking dish with sides.

2. Bake for about an hour, stirring regularly after the first twenty minutes, until potatoes are tender. Garnish with chopped parsley, if desired. 

Cream of Tomato Soup

This soup is thick and rich and creamy and perfect for a soup and sandwich lunch on a cold winter's day.  It does take a little time to make, but the flavour and the texture that comes from reducing all the ingredients down is well worth the wait.

INGREDIENTS
- 2 cups chopped cherry tomatoes (or plum tomatoes)
- 2 tbsp oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 4 stems of fresh thyme
- 1/2 cup diced carrot
- 1/4 cup red lentils
- 4 cups vegetable stock
- 1 28 oz can diced tomatoes
- 1 can light coconut milk
- salt and pepper to taste

METHOD
1. Make a tomato paste: Place chopped cherry tomatoes in a small saucepan.  Bring to bubbling over medium heat and cook, uncovered, for 10-12 mins, until thickened and tomatoes have broken down.  Mash with a spoon as they cook.
2. Use a spoon to push the tomato mixture through a fine sieve until just the skins and seeds are left behind.  It will yield about 3/4 cup.
3. While tomatoes are cooking, sauté onions with a large pinch of salt over medium heat in a large pot for 5-7 mins, until softened.  Add garlic, thyme, carrot, and lentils and sauté for 2 mins more.
4. Add stock, canned tomatoes (juice and all), and the cherry tomato paste.  Bring to bubbling over high heat, then reduce heat to medium and cook uncovered for about 40 mins, or until liquid has reduced by a third and veggies are barely covered.  REMOVE THYME STEMS.
5. Blend with an immersion blender, or in batches in a blender, until very smooth.  Return to heat and add coconut milk.  Mix well.  Heat through, and season to taste with salt and pepper.  Serve.

Ancho Corn Chowder

Every time we have Mexican food I make some kind of corn soup.  There have been many variations over the months, but this is the one that I think is blog-worthy.  Here's why: 1. the ancho chiles provide some heat (add more if you like it hotter), colour, and wonderful flavour.  2: cilantro root!  I hope your grocery store sells cilantro with the root still on because it totally makes this soup (unless you hate cilantro, then forget it).  The roots packs all the flavour of the leaves but with a little more earthiness, and without adding green to a red soup.  3. Tomatoes: I've always loved tomatoes and corn together--I still make corn as a side dish when I serve pasta marinara because I loved it as a kid.  I used the chopped tomatoes I had frozen from the garden last summer and they worked perfectly.  Use fresh corn if you have it, but frozen works too.

INGREDIENTS
- 2 tbsp oil
- 2 sweet onions, diced
- 3 celery stalks, chopped
- 8 cilantro roots, well-scrubbed, chopped
- 2 cloves of garlic, chopped
- 2-3 dried ancho chiles
- 2.5 cups chopped tomatoes
- 2 cups veggie broth, or water
- 1 tbsp sugar
- 4 cups corn, divided
- 1/4 cup soy creamer (optional)
- salt and pepper to taste

METHOD
1. Heat oil in a stockpot over medium heat.  Saute onions, celery, cilantro roots, and garlic for 5 mins, or until onions start to get translucent.  Stem chiles and rip into large pieces into the pot (seeds and all).  Saute for another 5 mins.
2. Add tomatoes, broth, sugar, and 2 cups of the corn.  Bring to bubbling, reduce heat, cover, and simmer for 15-20 mins, or until tomatoes well-cooked and breaking apart..
3. Blend mixture very well in a blender (in batches) or with an immersion blender right in the pot.  Make as smooth as possible.
4. Return mixture to the pot over medium heat and add remaining 2 cups of corn.  Season to taste with salt and pepper.  Cook until corn is soft.
5. Remove from heat and stir in creamer.  Serve.

Summer Tomato Pasta with Fresh Basil

I am back home after over two weeks in Philadelphia and am glad to be back in my kitchen. Too bad its so hot I don't feel like cooking and/or baking. The garden fared fairly well after being more or less neglected, but some rodents had their way with my rutabagas. Alas! The first of the tomatoes are starting to ripen, so here is a nice simple pasta that does not heat up the kitchen too much. If you aren't feeding a family of six like I am, you might want to halve the recipe since refrigerated tomatoes taste terrible.

INGREDIENTS
- 1 lb pasta (something small. I used ditali.)
- 2 cups chopped tomato, plus slices for garnish
- 1/2 pkg extra firm tofu, crumbled
- 1 tsp lemon juice
- 1/4 cup nutritional yeast
- salt to taste
- 1/2 cup chopped fresh basil
- 2-3 tbsp olive oil
- salt and pepper to taste

METHOD
1. Cook pasta according to directions.
2. While pasta is cooking, gently mix lemon juice and nutritional yeast into the tofu. Let sit for a few minutes, then mix again and season to taste with salt.
3. When the pasta has cooked, drain and rinse with some cold water to cool down a bit. You want warm but not hot pasta. Mix in olive oil (enough to lightly coat the pasta) and basil. Gently stir in tomatoes and tofu, then season to taste with salt and pepper. Serve at room temperature garnished with tomato slices and some basil leaves.

Creamy Chickpea and Tomato Curry

OK, I know this is not Christmas related (unless you eat Indian food at Christmas), but I made this the other day and it is so easy and tastes so amazing that I had to share it. The recipe comes from Gordon Ramsay's Great Escape Cookbook (hence the metric measurements), but uses chickpeas instead. Who knew tomatoes and coconut milk tasted so awesome together? I used some diced tomatoes from my garden that I had frozen at the end of the summer--they were awesome and far superior to canned.

INGREDIENTS
- 3 cups cooked chickpeas
- salt and pepper
- 2 tbsp oil
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp garam masala
- 1 tsp chili powder
- 4 curry leaves
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 500g chopped fresh tomatoes, skinned
- 400 ml can light coconut milk

METHOD
1. Heat oil in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside.
2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water to deglaze the pan, if needed.
3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!

Zucchini Pancakes with Tomato-Onion Relish

Over the next week or so I am going to post some recipes that have their roots in the recent issue of Food and Drink from the LCBO. (On a side note, does anyone else think it's weird that the government puts out a food magazine so we buy more alcohol?) Food and Drink has finally started to cater (somewhat) to the vegetarian crowd, but has yet to make a significant foray into vegan cuisine (even though we cocktail-sipping veggie hipsters would love it). First up is this veganized zucchini pancake (they call it a fritter, but it's not) with a version of my onion and tomato relish. Vegan Mom and I enjoyed these as an appetizer on date night before launching into onion soup and baguettes.

Tomato-Onion Relish
- 1 tbsp oil
- 1 large sweet onion, diced
- 2 tbsp packed brown sugar
- 2 tbsp apple cider vinegar
- 1 large tomato, diced
- 1/4 tsp salt
- fresh ground black pepper

METHOD
1. Heat oil in a saucepan over med to med-hi heat. Add onions and saute for about 5 min, until soft and translucent but not browned. Add brown sugar and vinegar and stir. Bring to bubbling and cook for 3 mins, stirring regularly.
2. Add the remaining ingredients and bring to bubbling over med-hi to high heat. Cook for about 5 mins, stirring regularly. Drain relish in a fine mesh sieve so it is no longer runny. Keep warm.

Zucchini Pancakes
Makes at least 8
- 1 cup all purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- fresh ground black pepper
- 1/3 cup soy yogurt
- 1 tsp apple cider vinegar
- 1/2 cup soy milk (more if needed)
- 2 sage leaves, finely chopped
- 1 1/2 cups finely shredded zucchini (or so--1 small zucchini will do)
- oil for frying
- chopped parsley for garnish.

METHOD
1. Whisk together dry ingredients in a medium bowl.
2. In a separate bowl, whisk yogurt, vinegar, and soy milk together. Squeeze excess moisture out of the shredded zucchini and add to liquid ingredients with the sage leaf. Mix.
3. Gently mix the wet ingredients into the dry, adding a few splashes of soy milk, if needed until the dry ingredients are just moistened. The batter should be firm (not as runny as pancakes) but not stiff.
4. Heat a think layer of oil in a cast iron skillet over medium to med-lo heat. You want to be able to cook the pancakes for about 3 mins per side so they get golden and crispy but not burnt. Drop a scant 1/4 cup of batter into the oil and flatten slightly. Repeat (you should be able to get 4 pancakes in the pan at one time). Cook about 3 mins, then flip and cook 3 mins.
5. You can keep these warm on a rack in a 300 degree oven for about 30 mins or so if you need to make them ahead for a dinner party. Serve with the relish and garnish with parsley.

Zesty Onion and Tomato Relish

If you have been following Vegan Dad on Facebook you know that I grew cayenne peppers in my garden this year. I'm not sure why, exactly . . . for fun, I guess. I have always had bad luck with peppers but this summer's hot weather has yielded a fine crop of bright red and super hot peppers. The problem is what to do with them since I shy away from really hot foods because of the kids (though there was that time I went on a ques to make the hottest jerk sauce on earth . . . .). So cayenne recipe number one is this zesty relish. It is quick and easy to make and you can decide how hot to make it by leaving the seeds in the pepper or adding more than one.

INGREDIENTS
Makes about 2 cups
- 1 tbsp oil
- 1 large sweet onion, diced
- 1/4 cup packed brown sugar
- 15 cherry tomatoes, halved or quartered (if larger)
- 1/2 cup apple cider vinegar
- 1 cayenne pepper, seeded and minced (or leave seeds in for more zest!)
- 1/2 tsp salt
- fresh ground black pepper

METHOD
1. Heat oil in a saucepan over med to med-hi heat. Add onions and saute for about 5 min, until soft and translucent but not browned. Add brown sugar and stir. Bring to bubbling and cook for 3 mins, stirring regularly.
2. Add the remaining ingredients and bring to bubbling over med-hi to high heat. Cook for about 10 mins, stirring regularly, until most of the liquid had evaporated. If the relish is still too runny you can drain it in a fine mesh sieve.

So what did I do with the relish? Luckily, I had some awesome tomatoes and basil ready to be eaten. I seasoned some tofu slices with salt and pepper and fried them a bit on each side in a bit of oil. Then, on a freshly made kaiser roll, I slathered on some pesto (Isa's recipe from VWAV, but made with toasted sunflower seeds because I was out of walnuts), the tofu, some slices of beefsteak tomato, and a large dose of relish. Dee. lish. us.

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Penne with Seitan Sausage and Tomato Sauce

I am still on the quest for kid-friendly dishes for my newly veggie nephew and had recently concocted a pasta dish with lentils and beans, but then found out that he really does not like beans. Alas! So, this is a much less complex dish that uses good ol' seitan sausages and a simple but tasty tomato sauce. Since this dish only calls for 2 sausages, fire the other two in the freezer to have ready for next time. This is adapted from The Sopranos Cookbook. If you want more zing, add some red pepper flakes to the sauce.

INGREDIENTS
- 1 lb penne, or rigatoni, or ziti
- 2 seitan sausages, cooled and sliced
- 3 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1 28 oz can plum tomatoes (juice and all) passed though a food mill, or 1 28 oz can crushed tomatoes
- salt and pepper to taste
- 1 tbsp basil
- 2 tbsp tomato paste
- 1/2 cup nutritional yeast

METHOD
1. Prepare pasta according to the directions on the box.
2. While paste is cooking, heat 2 tbsp of the oil in a large pan over medium heat. Fry sliced sausage for a few mins on each side, until nicely browned. Remove from pan and set aside. Add remaining tbsp of oil, then fry the garlic until very lightly browned and fragrant.
3. Add wine and simmer until wine reduces by about a third to a half. Add tomatoes then seasons with salt, pepper and basil. Simmer for 10 mins, uncovered.
4. Add tomato paste and nooch and stir well to thicken. Add more paste if needed. Add sausages to the pan and heat through.
5. Drain pasta and toss with the sauce. Serve.

Roasted Vegetable Ragout

We spent the afternoon hiking through the snowy woods, so this thick and hearty stew made for the perfect dinner. I really apologize for the truly terrible picture--the colour is reminiscent of those pictures of luncheon meats from the 70s they used to hang over the deli counter in the grocery store. I love the combination of vermouth, tomato, and basil in this dish, and I like a stew so thick you can eat it off a plate. Roasting is worth the extra time to bring out the sweetness of the onions, but feel free to use whatever veggies you want.

INGREDIENTS
- 1 large sweet onion, cut into wedges
- 3 red potatoes, diced
- 2 large carrots, sliced
- 6 garlic cloves, chopped
- 15 Brussels sprouts, halved
- 1 19oz can white kidney beans, rinsed and drained
- 2 tbsp oil
- salt and pepper
- 2 tsp basil
- 1 28oz can diced tomatoes, drained
- 2/3 cup dry vermouth
- 1 cup spaghetti sauce

METHOD
Preheat oven to 450 degrees
1. Toss veggies and beans in oil, season with salt and pepper, and then mix in basil. Spread out on a heavy baking sheet with sides (I used a stoneware sheet). Drain tomatoes very well and spread out over veggies. Bake for about 1 hour, turning veggies every 20 mins, until cooked and nicely browned.
2. Transfer veggies into a large pot. Add in vermouth and bring to bubbling. Cook for 10-15 mins, until reduced, then stir in spaghetti sauce. Bring to bubbling again, adjust seasoning, and serve. If the Brussels sprouts need more cooking, reduce heat, cover, and simmer until tender.

Spaghetti Squash with Slow Roasted Tomato Sauce

Now that summer is over we are back to the tasteless, anemic, tomatoes from the grocery store. Sigh. I wanted to make a tomato sauce to go with a recently purchased spaghetti squash, but knew that the tomatoes this time of year leave something to be desired. Enter slow roasting. I was amazed--this process brought out more flavour than I ever could have imagined. Combined with the vermouth, this sauce is bursting with tomatoy goodness and is the perfect complement to the flavour and texture of the squash. Obviously, this recipe needs a bit of planning. I roasted the tomatoes the day before and kept them in the fridge until I needed them.

INGREDIENTS
- 1 spaghetti squash
- 6 large tomatoes, cut into wedges
- 8 garlic cloves, unpeeled
- olive oil
- seat salt
- 1 tbsp olive oil
- 1 leek, light green and white part, thinly sliced
- 1 tomato, small dice
- 1 cup vermouth (plus a few generous splashes)
- 1 tsp basil
- salt and pepper taste

METHOD
1. Slow Roasted Tomatoes: Preheat oven to 225 degrees. Gently toss tomato wedges and garlic cloves in a bit of olive oil and spread out on a baking sheet lined with parchment paper. Sprinkle with sea salt. Bake for 3.5 to 4 hours, until well-roasted, wrinkly, but still with a moist centre. Peel the garlic and chop.
2. Roasted Spaghetti Squash: Cut a small hole in the squash to let steam escape. Roast at 375 degrees until soft to the touch. This will depend on how big you squash is, but generally about 1.5 to 2 hours. Cut open, let cool a bit, then remove squash strands with a fork. Toss in a bit of margarine and season with salt and pepper.
3. Sauce: Heat oil over medium heat. Add leeks and saute for a few mins, until softened. Add a generous splash of vermouth and cook for a few mins more, until nice and soft. Add more vermouth, if needed. Add roasted tomatoes, roasted garlic, diced fresh tomato, and 1 cup of vermouth. Let simmer for 10 mins or so, until sauce is thick. Season to taste with salt and pepper. Serve over squash.

Italian Spinach

I know you are supposed enjoy your tomatoes in the hot and hazy days of late August, but up here in the North it takes until late September to finally get a good crop. It has been a long journey that started with planting seeds all the way back in February. I can't say that we are swimming in tomatoes since not that many ripen at one time. I had all sorts of dreams about canning my own pasta sauce this year but there is no way we have enough tomatoes to do that. Still, this year's crop is a vast improvement over last year's crop of exactly zero. So, with a few extra tomatoes on hand I whipped up this simple but tasty side dish. You could also easily turn this into a sauce to serve over pasta, as I have indicated below.

INGREDIENTS
- 2 tbsp oil
- 1 small sweet onion, halved and sliced
- 2 cloves garlic, minced
- about 15 cherry tomatoes, halved
- 1/4 cup dry vermouth
- 1 bunch spinach, washed and drained
- salt and pepper to taste

METHOD
1. Heat oil over medium heat in a large pan/pot. Saute onion and garlic for 5-7 mins, until softened and golden. Add cherry tomatoes and vermouth and bring to bubbling. Let simmer for about 10 mins, until tomatoes have reduced into a sauce.
2. Add spinach, cover pan, and cook for a min or so. Once spinach begins to wilt, remove lid and cook, stirring constantly to coat spinach with sauce. Cook for a few mins, until spinach is tender but not overdone. Season to taste and serve, draining off excess liquid if needed.
3. If you want to make a pasta sauce, add about 1 tbsp of tomato paste to thicken, then toss with pasta.
Here is one of our beefstake tomatoes. Mmmmm.

Tomato and Tofu Salad

I wish I could come up with a more imaginative name for this dish because it is way tastier than the title suggests. We are finally getting ripe cherry tomatoes out of the garden and this simple salad is a perfect way to enjoy their sweet flavour.

INGREDIENTS
- 1/2 block extra firm tofu, cut into small cubes and dabbed dry
- 1 shallot, halved and thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp white wine vinegar
- 15 cherry tomatoes (or so), halved or quartered
- 2 tbsp minced fresh parsley
- 1 tsp basil (or some chopped fresh basil)
- salt and pepper to taste

METHOD
1. Place tofu in a bowl with shallots, then add oil, lemon juice, and vinegar. Let marinate for 30 min or so. Add tomatoes and herbs, and season to taste. Mix well and serve.

Simple White Bean Stew

Summer really has been quite cool this year so stew makes perfect sense. I was in the mood for simple, clean flavours and this really fit the bill. I love beans for their simplicity, and lately I have been making a concerted effort to cook my own and steer away from canned beans. The trick is to get a bag of beans soaking in the morning before you head out of the door, then cook them in the evening as you are noodling around the house. Store the cooked beans in small portions in the freezer and bring them out when you need them.

INGREDIENTS
- 2 tbsp olive oil
- 2 bay leaves
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 2 cups canellini beans
- 1 14 oz can chopped tomatoes, juice and all
- 1 1/4 cup white wine
- water, if needed
- 1 tbsp lemon zest
- juice of 1 lemon
- salt and pepper to taste
- 2 tbsp chopped fresh parsley

METHOD
1. Heat oil over medium heat in a saucepan. Add bay leaves, onion, celery, carrot, and garlic and cook for 5-7 mins, until soft but not brown. Add beans and stir well.
2. Add tomatoes, wine, zest, and lemon juice. Add some water if you want a thinner stew. Season to taste. Simmer, covered, until veggies are cooked (about 20 mins). Remove bay leaves, stir in parsley, and serve with some nice Italian bread.

Malaysian Clay Pot Tofu

Sorry to say that all the great food people brought over after Vegan Daughter's birth has finally run out. That meant back to the kitchen for me. The weather here has taken a jump up into the high twenties, so that got me thinking about food from more tropical climes. You can bake this in the oven, or, if it is too hot to even think about using the oven, on the BBQ. There is not much spicing here, so the key is a fully flavoured veggie broth and a strong soy sauce.

INGREDIENTS

- 1 pkg tofu (firm or extra firm)

- oil

- 1/2 tsp tumeric

- 1/4 cup grated coconut

- 1 onion, diced

- 2 garlic cloves, chopped

- 1 lemon grass stalk, outer husk and end removed, finely chopped

- 1" chunk of ginger, minced

- 1 green chile, seeded and minced

- 1 -2 tbsp vegetarian oyster sauce, or mushroom soy sauce

- 1 can coconut milk, divided into fatty part and thin/watery part

- 1 1/4 cup vegetable stock

- juice of 1 lime

- 1 tbsp sugar

- 1 tbsp white wine vinegar

- 2 tomatoes, diced

- chopped fresh cilantro

- salt, if needed

METHOD

Preheat oven or BBQ to 400 degrees

1. Fry tofu in a bit of oil over medium heat until nicely golden on all sides. Sprinkle tumeric over tofu and mix well. Add a few splashes of veggie broth to help evenly coat the tofu, then remove from heat. Remove tofu from pan and wipe pan dry.

2. Add coconut to the pan and dry fry for a few mins until it begins to turn golden. Add onion, garlic, lemon grass, ginger and chile with a splash of oil and fry for 4-5 mins, until softened.

3. Add oyster sauce with the thin part of the coconut milk and mix well. Add veggie stock, lime juice, sugar, and vinegar and mix well.

4. Pour mixture into a clay baker and add tofu. Cover and bake for 40 mins, stirring after 25 mins. Add in coconut fat and mix well. Bake for 10 more mins.

5. Remove from oven, stir in diced tomatoes. Adjust seasoning if needed. Garnish with cilantro and serve over rice.

Chick'n in a Marsala and Rosemary Sauce

Here in my corner of the Great White North vegan convenience foods, other than Yves, are hard to come by. Stuff like Morningstar Farms and Boca are nowhere to be found. Sometimes it would be great to reach into the freezer and make a quick and easy meal. So, I was excited to see these PC faux chicken breasts in the freezer section. There are actually really good. I would not want to eat them everyday, but it was great to have some ready-made faux meat on hand. The so-called chicken is made with Gardein, which I hope isn't some super-evil, Dupont-controlled, test tube, unnatural, over manufactured product because I would like to keep buying these. The extra bonus is that they are $12.99 for 8 pieces--cheaper than the actual chicken breasts PC sells (for once).

INGREDIENTS
- 2 tbsp olive oil
- 1 tbsp margarine
- 1 onion, halved and sliced
- 2 cloves garlic, minced
- 4 cups cubed chick'n seitan
- 1 28 oz can diced tomatoes, with juices
- 3/4 cup marsala wine
- 1 tbsp ground rosemary
- 3 cups thinly sliced cremini mushrooms
- 1/4 cup tomato paste
- salt and pepper to taste
- pasta

METHOD
1. Heat oil and margarine in a large saucepan over medium heat. Saute onions and garlic for 5-7 mins, until soft and translucent. Add seitan and cook for 2 mins.
2. Add tomatoes, wine, and rosemary to the pan and mix well. Bring to bubbling and simmer for 5 mins, until sauce reduces a bit. Add mushrooms and cook for 5 mins, or until cooked through. Add tomato paste and season to taste with salt and pepper. Serve over pasta.

Spaghettini with Oyster Mushrooms

Vegan Mom and I are trying to sit down for a nice "grown up" meal once a week after the kids are in bed, but with the pace of life these days it has been more like once a month. We set aside some time on the weekend and I, knowing that Italian food is the way to Vegan Mom's heart, made this delicious dish. Back in the day I made this with scallops, but oyster mushrooms are a perfect substitute. Their delicate flavour and texture pair perfectly with the tomatoes and vermouth. I am salivating just thinking about it! The recipe is modified from a wee little book I picked up years ago called "The Pasta Book" by Julia della Croce.

INGREDIENTS

Serves 4

- 12 oz spaghettini (enough for 4 servings)

- 3 tbsp olive oil

- 3 large garlic cloves, minced

- 1 48 oz can chopped tomatoes, drained, with 1/2 cup of the juice reserved

- 1 generous tbsp tomato paste

- 1/3 cup dry vermouth

- 1/3 cup basil leaves, chopped (or 1-2 tsp dried)

- 1/2 tsp salt

- freshly ground white pepper

- 2 cups oyster mushrooms pieces, washed

METHOD

1. Cook pasta according to directions on box.

2. While pasta is cooking, heat oil over med-lo heat in a saucepan and gently cook garlic for 4-5 mins, until softened. Raise heat to medium, add drained tomatoes and cook for 5 mins, stirring often.

3. Add reserved tomato juice, paste, and vermouth and mix well. Bring to bubbling and cook for 5 mins. Add basil, salt, and pepper and adjust to taste.

4. Add mushrooms and bring to bubbling, then reduce heat to low and cover. Let simmer for 5 mins, until mushrooms are nice and tender.

5. Drain pasta, and top with sauce.

Yellow Tomato and White Bean Salad

Can you tell I am trying to squeeze every last drop out of summer with my posts for this week? They read like the menu to a picnic or BBQ. We bought these yellow tomatoes from the Locavore's tent at the farmer's market and so I made this very simple salad.

INGREDIENTS

- 8-10 yellow cherry tomatoes, quartered or halved

- 1 red tomatoes, diced

- 1 can white beans, drained and rinsed

- 1 tbsp olive oil

- 3 tbsp white wine vinegar

- 1/2 tsp Dijon Mustard

- salt and pepper

- 1 tsp parsley

- 1/2 tsp marjoram

- 1/4 tsp dill

METHOD

1. Mix together everything in a large bowl and season to taste.

You can use the same dressing for other salads, too; like this tomato-cucumber salad.

Thick and Hearty Tomato Bean Soup

We have been going through a bit of a cool spell here--highs around 20 C and lows around 10 C. So I was in the mood for some soup. This is really easy to make for nights when you are pinched for time.

INGREDIENTS

- 1 48 oz can tomato juice

- 1/4 cup brown sugar

- 1/4 cup maple syrup

- 1 tsp dill

- 1 tsp onion powder

- 1 tsp garlic powder

- 2 tsp mild chili powder

- salt to taste

- 1 can mixed beans

- 3/4 alphabet pasta (or some other small pasta)

- 1/2 cup vegan sour cream

METHOD

1. Put juice, spices, and beans in a large pot and bring to bubbling. Add pasta and simmer until done. Be sure sure to stir often to keep the pasts from sticking to the bottom of the pot.

2. Remove from heat and stir in sour cream. If you want, add a dollop of sour cream to the centre of each bowl before serving.

Fettuccine with Maple Balsamic Portabello Mushrooms

Tried to go for something a bit more snazzy tonight for the ol' birthday dinner. Fresh fettuccine pasta with a simple garlicky tomato sauce and slices of sweet portabello mushrooms. Of course a thunderstorm snuck up right at dinner and ruined the lighting for the photo. Thanks a lot, nature! The recipe here is for one serving so you can increase it for the number of people you are feeding

INGREDIENTS

Makes 1 serving. Increase as needed.

- 1 potabello mushroom, thickly sliced

- 2 tbsp balsamic vinegar + 1 tbsp

- 1 tsp olive oil

- 1 tbsp maple syrup

- 2 cloves garlic

- 1 large tomato, diced

- salt and pepper to taste

- parsley for garnish

- cooked fettuccine pasta

METHOD

1. Whisk together 2 tbsp of the vinegar, oil, and maple syrup in a bowl. Add mushroom slices and toss. Marinate mushrooms for 30 mins.

2. Get pasta cooking. Heat a pan over medium heat. Add mushroom slices and cook for 5 mins, turning regularly, until slices are soft. Remove from heat and set aside.

3. Add garlic to the pan (adding a touch of oil if needed) and cook for 1 min. Add tomatoes and cook for 2-3 mins, until tomatoes begin to create a bit of a sauce. Add additional vinegar and salt and pepper. Stir well.

4. Toss tomato mixture with the drained pasta and put in a bowl. Fan portabello slices in top, garnish, and serve.

Super Easy Channa Masala

If your kids are like mine then they have developed an irrational hatred of certain foods served certain ways. Take tomatoes, for instance. Son #1 loves ketchup, tomato soup, and spaghetti sauce, but place diced or sliced tomatoes in front of him and the whining begins. You may try to rationalize with him about how tomatoes are in many of his favourite foods, but you will always end up exasperated and about ready to throw all of the tomatoes right out the window. I have found that the best thing to do with kids is to get rid of all suspicious chunks and lumps in sauces. Whenever they look at a chunky sauce they say, "I hate this dish! (pause) Ummm . . . what is it?" So to save yourself much grief and blend everything up like I have done here.

INGREDIENTS

I have kept the spicing mild for the wee ones. Feel free to adjust.

- 3 tomatoes, diced

- 1 small onion, diced

- 1 clove garlic, chopped

- 1 tsp salt

- 1/2 tsp chili powder

- 1/4 tsp cumin

- 1/2 tsp garam masala

- 1/2 tsp coriander

- 1 2/3 cup cooked chickpeas (i.e. the rest of the can if you are making the naan triangles as well)

- 1-2 tbsp tomato paste

METHOD

1. Place tomatoes, onion, garlic, and spices in a food processor and blend until smooth. Transfer to a saucepan and bring to bubbling over medium heat, stirring frequently. Simmer for 5 mins to allow the onion to cook and mellow a bit.

2. Add chickpeas and cook for 10 mins, uncovered, stirring frequently. Add in tomato paste until desired consistency is reached. Serve over rice.

I pressed the rice into a metal ring with the back of a spoon to make the presentation more interesting for the kiddies. Works every time.