This 'n That Tomato Soup

Some beautiful heirloom tomatoes called out to me at Andy's Produce the other day, and I figured I could create a nice soup in my new VitaMix blender (thank you Santa).

Again, this is all approximate, I just threw things in. You could also do this in a regular blender, I think and then heat it up on the stove.

8 oz soy milk
3 big heirloom tomatoes
1 TBS no-salt veggie broth powder
2 TBS peanut butter
1 onion
1 TBS soy sauce
1/4 tsp cayenne
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp dried garlic powder
1TBS agave nectar
1TBS olive oil (opt.)

Sliced spring onion for garnish

Throw it in, whir it up! Heat or serve cold.

New Year's Black-Eyed Peas

This is my own creation after reading a number of recipes. No, I didn't make any cornbread, but next time I will.

I didn't measure a thing, so this is all approximate.

First I soaked overnight about 1.5 cups of the black-eyed peas I found in my pantry. (That was lucky!)

Then I drained off the water, rinsed and added enough water to cover by an inch, added about 3TBS of no-salt veggie broth powder, 2 tsp salt and simmered for about 30 minutes.

Next, I sauteed some onion (1 whole) and garlic (2 cloves minced). To that pan I added about 2 cups of the beans, some of the simmering broth, a little white wine and some veggie bacon bits (to add that Southern hamhock flavor without killing a pig).

And, heat it all up....serve and EAT!

I had beans left over, I could have added it all to this pan.

Someday I'll remember to take a picture before we eat it all!

Ingredients
1.5 cups black-eyed peas
2 tsp salt
3 TBS veggie broth powder

1 onion
2 cloves garlic
2 TBS veggie baco bits
1/4 - 1/2 cup white wine

What else would have been good?
Sauteed Mushrooms
Serve it on brown rice
Serve it on corn bread

Easy Gourmet Vegan Tostadas, Part I

 Pictured is a daiya cheese, pine nut, taco sauce and kale tostada.

I love fixing these quick and easy lunches for myself. I make one or two depending on how hungry I am. Make a bunch and cut in quarters for an easy appetizer. 

Pining for Pesto Tostada
(Makes one whole tostada or 4 quarters)

One corn tortilla
(I use Food for Life sprouted corn tortilla.)

1-2 TBS vegan pesto sauce
1-2 TBS shredded vegan cheese
1 TBS pine nuts

Spread pesto on tortilla. Sprinkle on pine nuts, then sprinkle cheese on top.

Toast in a toaster oven for about 5 minutes until cheese has melted. Cut into quarters to consume!

Truth be told, I don't measure the ingredients, I just put on what I think looks good.

Disclosure: I receive no compensation from the companies mentioned. I just happen to buy these things and like them.

Update: I also like Daiya Cheeses and they melt very nicely.

See updated Blueberry Smoothie

Chef AJ sent me her original recipe of her smoothie. Be sure it see it in the update on that post. (Just previous to this post.)

Chef A.J.'s Rockin' Smoothie

My daughter actually likes it! AND she knows it has spinach in it!

Vegan Chef Abbie Jaye presented this at the McDougall Vegan Celebrity Chef Weekend in Santa Rosa in June. These are not her exact measurements, but how I tend to throw it all in the blender. Blend well after each addition. This tends to make enough for two--or one very large one.

Chef AJ's Rockin'
Blueberry Smoothie

8 oz non-dairy milk
5-6 dates
1-2 cups fresh spinach
1/2 banana
1 cup frozen blueberries
4-6 oz pomegranate juice
1 tbs cocoa powder
1-2 tbs ground flax seed
(my addition)

Blend like crazy...
I tell you no lies...
This smoothie will make you happy, healthy and wise!

UPDATE!!
AJ sent me her original recipe for this Smoothie...

Nutrient Rich Chocolate Smoothie

Ingredients:

6 ounces of unsweetened Almond Milk
4 ounces of Pomegranate Juice
6 ounces organic baby spinach
1 banana, frozen
Dates (or date paste) to taste
3 Tablespoons Raw Cacao Powder
2 cups frozen blueberries

Preparation:

Place all ingredients in a high power blender and process until smooth.

Chefs Notes: When available, AJ likes to use 1 cup of blueberries and one cup of cherries.