Our Veggie Kitchen

A couple weeks ago, I found myself with 120 lbs of tomatoes (Thanks MoonTime Farms). Among sauces, soups and salsa, I made Roasted Tomato Soup. The recipe that follows is the bulk, all fresh tomato version of the Roasted Tomato Soup Recipe I posted last year.



Roasted Tomato Soup
20 lbs tomatoes
1/4 cup olive oil
6 red peppers, seeded & chopped
24 cloves garlic, 4 oz
3 lbs onions, chopped
1.5 cups basil leaves
2 quarts vegetable broth
1 tbs salt
1/3 cup sugar

Preheat oven to 450 degrees.

Tomatoes: Core each tomato and cut each in half. Place the tomatoes cut-side down on cookie sheets or glass casseroles. Bake in batches for about 20 minutes, until the skins begin to wrinkle. As the tomatoes come out of the oven, pour them(including skins) and liquid, in batches, into a blender. Blend each batch and push through a strainer into a 4-gallon stock pot.

Veggies: Combine the red peppers, onions and garlic into 2 glass casseroles or 2 large cookie sheet and toss with the olive oil. bake in the oven, tossing once, for about 20 minutes, until the onions begin to carmelize. Blend, in batches, adding a little of the vegetable broth and the basil. Push through a strainer into the stock pot. Add a little of the broth to the cookie sheet/glass casserole and scrape with a spatula to get the tasty bits cooked to the bottom.

To Cook: Bring to a boil and simmer, stirring occasionally, until the liquid is reduced by almost half, or about 2 1/4 gallons (18 pints). I used two 2-gallon stock pots and cooked it down until nearly all the soup fit into one pot, with a few cups remaining. I think I simmered the soup for about 3-4 hours.  Stir in the sugar and salt to taste.

To Store:  Now you have 2+ gallons of soup. You can feed a hungry baseball team, refrigerate for lunches, freeze it, or some combination thereof. If you have a pressure canner, you can make it into 18 pints (1 batch in a 23 qt canner or 2 batches in 16 quart canner). I used the USDA guide for soups (published by Presto here), processing pints at 11 lbs pressure for 60 minutes.

18 Servings:  204 cal (5g fat, 39g carbs, 8g protein)

I was scanning through my pasta posts the other day and noticed that I don't have a marinara anywhere. A good marinara is made simply with fresh, quality ingredients. And the sauce cooks in just a few minutes. This is my go to weeknight pasta in the summer, when basil is abundant and fresh. Since I had to purchase a package this week, I decided to use the rest for a batch.



Spaghetti with Marinara Sauce
1 lbs pasta
2 tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
1/4 tsp red pepper flakes
28 oz can diced tomatoes
1/4 cup white wine
1/2 tsp salt
1/2 cup basil leaves, chopped

Set a pot of water to boil and begin the sauce. Heat olive oil in a saute pan set to medium-high heat. Add the onions and saute until soft. Add the garlic and red pepper flakes, cook for half a minute, then stir in the diced tomatoes and wine. Bring to a boil then reduce and simmer, uncovered for about 20 minutes, while the pasta cooks. As the sauce cooks, mash the tomatoes up with the back of a wooden spoon.

When the pasta is done cooking, drain, reserving some of the pasta water. Remove the sauce from the heat, stir in the basil and salt. Then toss with the pasta, adding a little of the reserved water, if necessary.

4 Servings: 530 cal (9g fat, 95g carbs, 17g protein)

My garden is finally giving it up. But, thanks to a late burst of summer, I was harvesting basil and tomatoes all they way though September this year. Finally, I decided it was time and clipped all the leaves from my basil. It was a sunny day. I was in the kitchen chopping away. My girls were playing and my boy was in the garden, experimenting with the remaining ripe tomatoes. It was one of those days that is so good and so simple, that it burns itself into your brain as a happy memory.



I ended up packing my freezer with three kinds of pesto:

Basic Pesto - Simple, pure and made creamy with olive oil and cashews. This is great for spaghetti, and makes delicious pesto butter. For years, I made this simple pesto with Parmesan cheese. I don't need to anymore.

Creamy Pesto - this is a newer creation, and purely decadent. An almond/basil pesto is combined with a cashew cream sauce that looks and tastes wonderful.

Cilantro Pesto - Cilantro, Parsley and Basil are combined with almonds and tangy lime juice. It's my all time favorite with beans & rice and makes for a tasty summer pasta salad.



And this was my son's creation. He picked and sliced some fresh tomatoes and topped them with freshly picked mint and a squeeze of lime juice. He nailed the concept of simple and fresh, and it was an inspiring mid-day treat.

I'm not sure if its some new trend or just a bit of tunnel vision on my part, but everywhere I look, it seems, I see creamy pesto. My psyche has been inundated with beautiful pictures of pasta laden with Alfredo sauces, cream sauces, and delicious pesto. I decided that I had to have some for myself. I did some playing (and a fair bit of chopping) and came up with this, rotini pasta with a creamy cashew pesto sauce.



Rotini with Creamy Pesto
1 lb pasta shapes, such as rotini or shells
Pesto:
1/4 cup almonds, ground
2 tbs olive oil
4 cups basil leaves (lightly packed), minced
1 cup parsley (lightly packed), minced
2 cloves garlic, minced
Sauce:
1/2 cup cashews, ground
1/2 cup boiling water (reserved from pasta)
1 cup unsweetened soy milk
1 tbs miso
1/2 small lemon, juiced
1/2 tsp salt

For the pesto, chop the herbs very finely. combine with the ground almonds, olive oil and garlic. Stir thoroughly.

Cook the pasta according to package directions. While the pasta is cooking, combine the sauce ingredients in a blender and blend thoroughly. When the pasta is finished cooking, drain. Reserve about 1/2 cup of the boiling water. Add the water to the blender and blend. Pour into the pasta pan with the pasta and heat just until the sauce begins to thicken and remove from heat. Stir in the pesto and serve.


5 Servings: 545 cal (18g fat, 78g carbs, 19g protein)

My garden tomatoes were beginning to ripen and, at the same time, a heat wave was beginning to break. This seemed the perfect storm for sandwiches and tomato soup. I haven't had a good tomato soup in a long time. The boxed variety is either not very good or not very vegan and every restaurant version has either cheese or cream or both.

So, I set out to make a simple tomato soup: one with simple ingredients, one with good flavor and one that has an appealing color. So I chopped up a few tomatoes, added onions and garlic, tossed with olive oil and roasted the lot. A little tomato paste added some depth to the color and some basil made it pop. I'm so happy I can have good tomato soup again.



Roasted Tomato Soup
1/4 olive oil
3 pounds tomatoes (roma or a mix of varieties)
1 red bell pepper
4 cloves garlic
1 onion
1/4 cup basil
6 oz tomato paste
2 cups vegetable broth
1/2 tsp salt
1 tbs sugar

Preheat oven to 450 degrees. Roughly chop the tomatoes, pepper, onion and garlic. Add to a 9 x 13 casserole and bake on the top rack of the oven until the onion begins to brown, about 30 minutes. Turn every 10 minutes or so. Add all ingredients (except salt) to a blender, in batches and thoroughly blend. Bring to a boil in a sauce pan. Season with the salt and cracked black pepper to taste.

4 Servings: 261 cal (15g fat, 32g carbs, 6g protein)

I've been making this sauce for as long as I can remember, probably starting in high school. It's a simple chunky sauce with a velvety texture. And it's fast. It will cook while the pasta cooks and there is no prep work; no chopping; no mincing no nothing. And, strangely enough, I prefer this with dried herbs. It might be me romanticizing the days of no garden & no money, but the aroma of the dried basil is a pleasant bonus.



Pasta with Tomato & Wine Sauce
1/4 cup olive oil (don't skimp, really)
6 cloves garlic, whole, but crushed slightly
28 oz can diced tomatoes
1/2 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbs dried basil (or 1/4 to 1/2 cup fresh)
1/2 tsp dried oregano (or 1/2 tbs fresh)

Set a pot of water to boil for the pasta. While the water heats, heat the oil in a sauce pan. Add the garlic and cook over medium-high heat until the garlic browns. Press the garlic against the side of the pan and discard. Add the remaining ingredients and set the heat so it gently boils. Cook, stirring occasionally until the sauce has thickened and the pasta is ready. As you stir, break the diced tomatoes up with your wooden spoon. When the pasta water boils, toss the pasta with the sauce and serve.

4 Servings: 620 cal (16g fat, 99g carbs, 17g protein)

We spent the weekend in sunny Washington for my friend's 40th birthday. He was quite surprised to see his friends from all over the Northwest converge for the event. We reminisced, drank lots of beer and, of coarse, made lots of fun of our newest elder. Dinner was tacos for 30 and there was a great bean salad, beans & rice and loads of great fillings. My favorite was the Mojo Sauce that was absolutely amazing. I will be making it for sure.

And then, I have my salad. I actually made this a couple weeks ago, but it seems appropriate to post it here. It's a cold salad with a nice refreshing taste and it'll be perfect picnic or bbq fixings as the weather warms.



Pasta Salad with Cilantro Lime Pesto
Cilantro Lime Pesto:
1/2 cup unpacked fresh basil
1/2 cup unpacked fresh parsley
1 cup unpacked fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tbs olive oil
1/4 cup almonds

Put the almonds in a blender and pulse to a meal, but not into powder. Toast the ground almonds in a dry frying pan, being careful not to burn. Mince the herbs and garlic and combine with the oil, lime juice, and almonds. Set aside. This pesto also freezes well.

Pasta Salad:
1 lb pasta
4 cups broccoli spears
1/2 cup cashews
2 tomatoes, diced
1 can olives (4.25 oz)
1 tsp Cajun or Taco seasoning
1/2 tsp salt
1/4 tsp pepper

Bring a large pot of water to a boil. Add the pasta and cook just until the pasta begins to soften. Add the broccoli and cashews and continue cooking until the pasta is done. Drain the pasta, broccoli and cashews into a colander and run cold water over it until completely cooled. Return to the (cold) pan or a large bowl. Toss together the pesto, pasta & broccoli and the rest of the ingredients.

Serve immediately or chill and serve later, although its best if served at room temperature.

4 Servings (8 as a side): 475 cal (24g fat, 55g carbs, 15g protein)

My favorite pesto has always been a simple affair with quality ingredients. Good extra virgin olive oil, fresh basil and the best parmesan cheese you could find. I've been putting off veganizing this because I thought the cheese was essential.

This pesto remains simple. It's quick, easy and endlessly versatile. I used this batch to make a pound of pasta, some pesto butter and a batch of creamy pesto salad dressing.



Basic Vegan Pesto
1/4 cup cashews, ground
1/2 cup olive oil
4 cups basil (packed), divided
1 cup parsley (packed), divided
2 cloves garlic
1/2 tsp salt
1 tbs miso
1/2 small lemon, juiced

Roughly chop the basil and parsley. Mix the herbs together and split in half. Blend together the oil and cashews, then add to the blender half the herbs, garlic, salt, miso and lemon juice. Blend thoroughly. Mince the remaining herbs, add to the blender and pulse, just to combine. Makes about a cup of pesto.


Pesto Spaghetti
1 Spaghetti or other pasta
1/2 cup Basic Pesto (about 1/2 recipe)

Cook pasta according to directions. Drain and stir in pesto.

4 Servings: 579 cal (18g fat, 88g carbs, 16g protein)


Pesto Butter
6 Tbs Earth Balance, Softened
2 Tbs Basic Pesto

Cream together the pesto and margarine. Chill until it hardens to desired consistency.

8 Servings: 114 cal (12g fat, 1g carbs, 0g protein)


Creamy Pesto Vinegarette
3 Tbs Basic Pesto
1 cup soy milk
1/4 cup white wine vinegar
1/4 cup vegenaise
1 tbs arrow root
1 tsp sugar
1/4 tsp black pepper
1/4 tsp salt

Combine all ingredients and blend in in an immersion blender. Chill in the refrigerator for at least an hour.

16 Servings (4g fat, 2g carbs, 1g protein)

I've been meaning to post my spinach pesto for a while. I made this for my wife's Christmas office party. It's refreshing and light, perfect for a summer pot luck (I know, I'm pining for the sun) or made ahead for lunches.



Pasta Salad with Almond Spinach Pesto
1 lb pasta (fusilli, farfalle, etc)
1 pint grape tomatoes, halved
Pesto:
1/2 cup almonds, ground
2 tbs olive oil, plus 1 tbs for pasta
2 cups packed basil leaves, chopped
2 cups packed spinach leaves, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lemon, juiced
1 tbs miso
1/4 cup vegenaise

For the pesto: Fry the ground almonds in a dry saute pan until they begin to smell toasted. Seperate half of the spinach and basil and set aside. Add the remaining pesto ingredients to the blender and blend, adding a little more oil if necessary. Mince the remaining spinach and basil and stir in. Set aside.

Meanwhile, cook the pasta according to package directions. Drain and rinse with cold water. Toss in a little oil to prevent sticking. Add the grape tomatoes and pesto. Stir until thoroughly combined.

8 Servings (as a side): 371 cal (15g fat, 48g carbs, 10g protein)

My boy is a big pea fan, so I wanted to concoct a pasta and peas dish for him. I played around with a cream and pesto sauce, before arriving simply on olive oil and herbs. This is simple and sweet and distinct. The taste and texture of the peas are brought to the forefront and are complemented by the fresh herbs.



Pasta & Peas
1/4 cup olive oil
2 shallots, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
3/4 cups chopped basil, divided
1/4 cup chopped parsley
1/2 lemon, juiced
2 cups frozen peas
1 lb ditalini or other small pasta shells

Bring a pot of salted water to a boil. Add the frozen peas and pasta and boil until the pasta is al dente. Drain in a colander and set aside. This sauce comes together fast, so don't start until the pasta is in the water.

Heat the olive oil over medium heat. Add the shallots and saute until soft, a couple of minutes. Add the garlic, salt & pepper, half the basil and the parsley. Saute for a couple minutes, stirring frequently so the garlic doesn't burn. Add the pasta and peas and toss to combine. Stir in the remaining basil and the lemon juice. Season to taste with additional salt (if necessary) and plenty of cracked black pepper.

4 Servings: 607 cal (16g fat, 97g carbs, 19g protein)

I love this pasta sauce for its simplicity. It's creamy, fresh tasting and goes great with whole wheat pasta. The vodka adds a crispness and sets off the tomatoes well. Make sure you use a good brand of diced tomatoes. I use Muir Glen Organic Tomatoes.

This is a quick pasta sauce that goes together in about 20 minutes. You set your pasta water boiling at the same time you start your sauce, and the pasta and sauce will finish together. Twenty minutes means 20 minutes.



Fusilli with Vodka Sauce
28oz can diced tomatoes
1/4 cup cashews
1 tbs olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
3 oz tomato paste (1/2 can)
1/3 cup vodka
1/4 cup basil, chopped
1 lb whole wheat pasta (penne, fusilli, etc)

Set a pan of salted water to a boil for pasta. Blend cashews to a powder, then add half of tomatoes and blend until smooth. Combine the tomato/cashew puree with the rest of the diced tomatoes and set aside.

Heat oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent. Add tomato paste, garlic, and pepper flakes. Cook, stirring constantly, until fragrant, about a minute.

When the pasta water is ready, add pasta and cook until al dente. Meanwhile, stir tomatoes and puree into the onion mixture. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.

When pasta is done, drain in a colander, reserving 1/2 cup cooking water, and transfer pasta back to pot. Add sauce to pasta and toss over medium heat. Add reserved pasta water (1/4 cup to 1/2 cup) back to the pot until a desired consistency is reached.

4 Servings: 536 cal (12g fat, 95g carbs, 20g protein)

I've been making this for a couple years and it is very good. Top it with slices of avocado, tomato and olives and maybe some sour cream or salsa. This recipe makes a lot, but makes for great left overs.



Black Beans and Rice with Cilantro Pesto
Cilantro Pesto:
1/2 cup unpacked fresh basil
1/2 cup unpacked fresh parsley
1 cup unpacked fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tbs olive oil
1/4 cup almonds

Put the almonds in a blender and pulse to a meal, but not into powder. Toast the ground almonds in a dry frying pan, being careful not to burn. Mince the herbs and garlic and combine with the oil, lime juice, and almonds. Set aside.

Beans and Rice:
2 cups jasmine rice, uncooked (or 6 cups cooked)
3 cups cooked black beans (2 cans, drained)
1 tbs Earth Balance Margarine
1 tbs cajun seasonings
a dash of cayenne pepper (more to taste)
1/4 cup cashews, roughly chopped (or pine nuts)

The rice can be either freshly cooked or left over. Fry the cashews in the margarine until it browns slightly. If using cold rice, add and fry until it is reheated, then add the beans. Otherwise, add the rice and beans and stir until the beans are heated through. Stir in the cajun seasoning, then the pesto. As always, this is kid-friendly mild!

Serve with piles of whatever: some combination of olives, tomatoes, avocado slices, guacamole, sour cream, etc.

6 servings: 460 cal (12g fat, 74g carbs, 14g protein)