Tag Archive for: tomatoes

non dairy tomato soup

Non Dairy Tomato Soup

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I found a classic milk-based recipe and converted it to non dairy tomato soup. Tomato soup evolves such strong positive emotions from my childhood. Nothing says home more than grilled cheese and tomato soup. I’m pretty sure I lived on it growing up. Hmm, maybe that’s why I’m gluten and dairy intolerant?! However, we did throw in a few grilled peanut butter sandwiches along the way.

Do you have a favorite food or foods that bring back positive memories of home?

Not only did I convert to dairy-free but also gluten and oil-free.  You never know when you healthily a recipe if it will convert as well. I was really happy with the flavor and would love to hear your feedback. Not only did I swap the flour for arrowroot but I omitted the sugar. As always, my ingredients and seasonings are all organic.  My goal is to reduce inflammation and chemicals in our bodies.  I love my family and myself that much.

 

Ingredients

1 T of organic butter or ghee

1 tsp chopped garlic or 1-2 cloves

2 T Arrowroot powder

1/2 tsp of Celtic or Pink Himalayan salt

1/8 tsp black pepper

1/2 tsp dried basil

1/2 tsp dried minced onion

1/2 tsp oregano

1 14 oz can of diced tomatoes

2 cups cold milk such as coconut or Malk oil-free almond milk

Directions

Place the contents of the canned tomatoes into a Vitamix or food processor and puree until smooth. Set aside.

Saute the garlic and butter together for a few minutes.

Next, blend the arrowroot powder and seasoning.

Remove from heat and stir in the 2 cups of pureed tomatoes. Bring to a boil stirring constantly. Boil for 1 minute.

Add 2 cups of cold plant-based milk.

Heat almost to boiling and serve.

I like to top it with Bragg’s Nutritional Yeast instead of grated cheese.

Serve with gluten-free crackers, Mary’s Gone Crackers is my favorite or gluten-free bread such as Simple Kneads. A side salad pairs well with organic vegetables, of course.

 

Greek Quinoa salad

Greek Quinoa Salad

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Greek Quinoa Salad is one of my favorite dishes. I love anything Greek and Kalamata olives which is why I love this Greek Quinoa Salad. It’s great as a side dish or a main. It’s easy to make when you have limited time. Cooking quinoa in advance is one time-saving tip as it stores well in the refrigerator. I like to cook a bit extra and make breakfast quinoa.

I buy Kalamata olives in gross at Costco. Well maybe it’s just a huge jar but it is a lot when you are the only one in your household that loves them. Yes, I’m obsessed and happy to have the entire jar to myself.

The other wonderful part of this recipe is that it contains quinoa which is one of the best plant proteins. It has everything going for it being a plant, gluten-free, low-calorie, and complete protein.  Quinoa technically isn’t a grain but is a seed. To learn more about quinoa and all the benefits, the Food Network has a great quinoa article and recipes. The Food Network is my go-to site for recipes as they use predominantly whole foods.

This recipe calls for a homemade Greek Dressing which you can make in advance as well and you can use it with all your salad greens.

Let me know how much you enjoy this recipe and any ideas for quinoa. As always, use organic ingredients as much as possible. I buy the organic quinoa at Costco as well.

Ingredients

  • 1 cup dry quinoa
  • 1 cucumber chopped
  • 1 pint of cherry tomatoes, sliced
  • 1 cup Kalamata olives, halfed
  • One medium red bell pepper, diced (approximately 1/2 cup)
  • One small red onion, diced (approximately 1/4 cup)
  • Greek dressing (see recipe below)

Directions

  1. Prepare quinoa in a rice cooker or on the stovetop according to directions.
  2. Chop all the veggies and combine in a large mixing bowl.  Add the cooked quinoa.
  3. Pour half a cup of dressing on the salad stir to combine.
  4. Serves on top of your favorite greens or by itself.

Makes 2 to 4 servings.

Greek dressing

1/2 teaspoon dried oregano

1 teaspoon dill

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon honey

1 teaspoon lemon juice

1/4 cup red wine vinegar

1/4 cup olive oil

Place all ingredients into a blender and blend until smooth. Pour over your favorite salad and enjoy!

Crockpot Pork Tortilla Soup

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Crockpot pork tortilla soup is great way to use any leftover meats.  You can add an extra can of beans or make it vegan. I had leftover pork roast so this worked really well!

*Remember when cooking with garlic, chop it first as you want it to rest for 10 minutes before cooking. This allows the beneficial allicin to form and will remain intact during cooking.

As always, use organic ingredients when possible, especially with animal products. We are fortunate to have a local farmer that provides chicken, eggs, and pork using non-GMO, organic farming methods.

Ingredients

1 Tbsp coconut oil

1/2 cup chopped onion

3 cloves minced garlic (chop 10 minutes prior to cooking)*

1 diced pepper (red, yellow or orange)

1 diced sweet potato

1 Tbsp no salt taco seasoning (see my homemade no sodium recipe)

1 1/2 tsp cumin

1/4 tsp chili pepper flakes (we like it spicy so added a bit more!)

1/2 tsp coriander

1/2-1 pound chopped roast pork (or substitute any leftover meat)

32 ounces of low sodium organic broth

1 – 28 oz can diced organic tomatoes

1 – 15 oz can organic black beans, rinsed

1 – 6oz can organic tomato paste

1 cup fresh or frozen organic corn

Organic corn chips

Chopped cilantro (optional)

1 avocado, chopped (optional)

Lime zest and juice (optional)

Directions

Add 1 Tbsp coconut oil (or 2 T broth) and the chopped pepper, onion, sweet potato, and garlic to a large soup pan, or use the Saute feature on your Instapot. Saute for 5-10 minutes. I chop my sweet potatoes into small pieces to help them cook faster. Add the seasonings (cumin, coriander, and chili pepper flakes) after the first 5 minutes.

Next, add all remaining ingredients. Slow cook or simmer for at least two hours.

Once plated, add 1/4-1/2 chopped avocado and the cilantro (about 1/2 tablespoon).  You may also want to ask a bit of lime zest and a squeeze of lime juice.

The organic corn chips can be used as a scoop for your soup (you’ll still need a spoon) or crush into small pieces and sprinkle on top! Enjoy!!

 

 

Roasted Edamame Salad

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Roasted Edamame salad is a great summertime salad with fresh tomatoes. You can eat this as a meal as edamame is a great source of complete protein. It also works as a hearty side dish.

Ingredients:

  • 12-16 ounces fresh or frozen shelled edamame (soybean), non GMO or organic
  • 1/2 cup fresh organic corn kernels
  • 1/4 cup finely diced scallion or green onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped fresh tomato
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon red wine vinegar

Preparation:

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.

Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Serves 4