Fire Roasted Tomato Soup

This is very similar to Paridise Bakery's Fire Roasted Tomato Soup - without the dairy. It is delicious! Today I canned 10 bottles to store away for cold winter days....can't wait!

Ingredients:

l-2 large onions, diced

6 cloves garlic, minced

2 - 28 to 32 oz cans tomatoes

1 - 32 oz bottle fire roasted tomatoes

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

2 cups water

8 - 10 vegetable bouillon cubes (for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups unsweetened soy milk (more if you like a thinner soup)

1/8 cup fresh basil, chopped

Directions:

In a large soup kettle saute onion in water until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.

Ginger Veggie Stir-Fry

A definite favorite at my house...

Ingredients:
1 tablespoon cornstarch
1 1/2 cloves garlic, minced
2 tablespoons, grated, fresh ginger root, divided
1/4 cup sesame oil, divided
1 head broccoli, cut into florets
1/2 cup snow peas
3 mushrooms sliced thin
1/2 red bell pepper, chopped
3/4 cup julienned carrots
2 tablespoons tamari sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt (or less)

Method:
1. In a large bowl, blend cornstarch, garlic, 1 tablespoon ginger, and 2 tablespoons sesame oil until cornstarch is dissolved. Mix broccoli, snow peas, mushrooms, and carrots tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in tamari sauce and water. Mix in red pepper, onion, salt and remaining 1 tablespoon ginger. Cook until vegetables are tender but still crisp.
3. Serve over white or brown rice. Use Bragg's Aminos to flavor.

Fresh Salsa

So simple. Soooooo good!

12 cups tomatoes (or 12 good sized tomatoes)
1-2 medium onions
3-6 garlic cloves
5-10 jalapenos
4-8 green chiles (anaheim peppers)
1 Tablespoon salt
4-8 sprigs cilantro

Add ingredients according to taste. Serve with corn tortilla chips.

Taco Salad

Sweet Lime Cilantro Rice

1 quart vegetable broth (4 cups water, 4 low sodium vegetable bullion cubes)

2 cups brown rice (short grain is lighter)

2 limes squeezed or 2 Tablespoons of lime juice

2 Tablespoons veganaise

2 Tablespoons honey

1 Tablespoon cilantro

1 teaspoon sea salt, optional

Stir ingredients together in rice cooker or on stove top and cook until tender.

Black Beans

2 cans black beans, drained

1 cup tomato salsa

1 Tablespoon cumin

Warm and Serve.

Tortilla Strips

Slice corn tortillas (white or yellow) in ¼-1/3” strips. Spread thinly on cookie sheet and toast in 350* oven for 10-12 minutes. Cool and store in pantry for up to two weeks.

Serve with Romaine, green leaf or red leaf lettuce, tomatoes, avocados, onions, salsa, Tofutti Sour Cream.