Wednesday, February 1, 2012

Roasted Tomato Soup

Arrange on a baking sheet:
2-1/2   pounds tomatoes, halved, cut side up
12       cloves garlic
2         small onions, halved, cut side up

Drizzle with:
1/4      cup olive oil or enough to coat

Sprinkle generously with  salt. Bake at 300 degrees for about 1 hour or until beginning to brown.  Transfer vegetables and any liquid on pan to a soup pot. Then add:
4         cups water
4         tsp. chicken style seasoning
1/2      tsp. salt
2         bay leaves

Bring to a boil and simmer for about 1/2 an hour or until reduced by about 1/3. Remove bay leaves. Puree soup in a blender (or use an immersion blender if you have one). Serve.  

Alfredo Sauce

We like this so much on spaghetti that I almost never make tomato spaghetti sauce anymore!

Wrap in aluminum foil:
4-6 cloves of garlic
Bake at 450 degrees for 30 minutes or until starting to brown.

Meanwhile, saute:
1 medium white onion, chopped
1 Tbsp. olive oil

Then blend the onion and garlic with:
1/4 cup olive oil
2 cups soy milk (not vanilla flavored!)
1 tablespoon lemon juice
1 heaping tablespoon nutritional yeast flakes
1 teaspoon salt
1/2 pound tofu
2 tablespoons corn starch

Bring to a boil and cook until thickened.


Blend smooth:
1/4  cup tahini 
1/4  cup lemon juice 
5     cloves garlic, minced
1/4  tsp salt

Then add and blend smooth:
2     cups cooked garbanzo beans (I don't drain them because I find I usually need all the liquid to get it to blend)

Greek Salad

Press and crumble:
1     pound firm tofu

Mix with:
1     tsp. salt
1     tsp. basil
2     shakes oregano
3     Tbsp. oil
3     Tbsp. lemon juice
3     Tbsp. finely minced onion

Place in serving dish. Layer the following on top:
1/2 to 1 can black olives, halved or whole. Or use Greek olives--yummy!
1     cucumber, diced
2     tomatoes, diced

Serve immediately or refrigerate until ready to serve.