Posts Tagged ‘tomatoes’
March 29, 2010 – Spaghetti using spaghetti squash
I created this while shopping at the local grocery store.
Now, I will admit, I have a very bad track record when doing this, so I was pleasantly surprised how well this turned out.
I had a vision of spaghetti, but was not able to make it fresh as I am doing now.
I decided on a spaghetti squash, and then I let my imagination run amok.
I wanted some additional flavors so I steamed some broccoli and asparagus for about 7 to 10 minutes
I wanted some home made sauce and here is recipe.
1 can 15oz petite diced tomatoes
1/2 medium yellow onion diced
3 green onions diced
1/2 small red pepper diced
1 – 6 inch vegan sausage diced
4 to 6 oz of firm tofu diced into 1/4 inch squares
1 tsp oregano
1 tsp parsley
1 tsp sea salt
1 tsp ground pepper
Warm that up on the stove on medium low heat for 15 minutes before serving.
1 medium spaghetti squash
Cut in half, and bake in the oven for 45 minutes at 350.
Once it is done, let it cool down for about 15 minutes (while the sauce is cooking).
Take a fork and remove all the squash and place it on your plate as you would spaghetti and cover with your sauce.
I then added the steamed fresh broccoli and asparagus.
What a delicious meal. Total cost under 13 dollars and enough food for 2 to 4 servings.
Feb 21, 2010 – Tortilla Soup
Tonight’s dinner was pretty darn good. My wife, the one who does not like tomatoes, enjoyed this soup. Even though she commented, this was not what she expected, we agreed that it was a pretty darn good soup.
I tripled this recipe so I can have some the rest of this week. I unfortunately did not have a large enough pot, so the liquid came all the way to the rim and almost spilled over.
Anyway, please try this if you get a chance.
Special thanks AGAIN to www.vegweb.com for this recipe.
Tortilla Soup
Ingredients (use vegan versions):
1 large or 2 medium zucchini
1 medium white onion
2 stalks celery
5 garlic cloves
1 can diced tomatoes
1 can red enchilada sauce
2 -3 serrano chilies or habanero sauce
1 bag frozen sweet corn
1 package of extra-firm silken tofu
avocado and cilantro and corn chips and 3 limes
3 cups Mexican style rice or brown rice
vegan soy cheese, preferably white
1-2 tablespoons vegetable oil
Directions:
Chop zucchini, onion, garlic and celery in medium sized chunks. Saute in the bottom of a large pot in veggie oil until soft. Add can of diced tomatoes with juice and either diced serrano peppers or a few dashes of habanero pepper sauce (adjust to your taste). Add 3 teaspoons chili powder, 1 teaspoon cumin and 1 tablespoon oregano. Stir and let simmer 2-3 minutes until well heated. Add veggie broth (this soup should be brothy otherwise when you add in the garnish it will be a stew. If it gets too thick, add more broth or hot water) and half of the can of enchilada sauce (again, to taste). Add in frozen corn and half package of silken tofu, cut into small cubes. Bring to a boil and then turn down to a simmer.
Serve with a scoop of rice in the bottom of bowl, add in soup and garnish with cilantro leaves, soy cheese, crumbled corn chips, avocado and a squeeze of lime. The garnish is very important to the flavor of the soup.
It is a long list of ingredients, but assembles quickly and tastes great. I am from San Antonio, Texas and there is just no other way to make good Tortilla soup than with a bunch of stuff.
Makes: 4 servings, Preparation time: 15 minutes, Cooking time: 30 minutes
