Preparation time: approximately 30 minutes.
Action 1: Gather all the necessary ingredients. This vegetarian tomato pappa soup can make enough to consumed by 4 adults, you can just double this if you are the Brady Bunch.
- little bunch basil
- 3 garlic cloves
- 2 TBSP balsamic vinegar
- 1 lb cherry tomatoes
- 1 whole grain hoagie bun or same amount of whole grain bread
- (2) 14 oz cans of diced tomatoes
- 4 TBSP additional virgin olive oil
- Sea Salt
- Black Pepper
Action 2: Prepare your stuffs.
Chop the basil and set apart. Cut the crust off the bread completely and tear into little bite size chunks and set apart. Halve all of the cherry tomatoes and set apart. Press the garlic and set apart.
Action 3: Heat up a deep pan (I use a dutch oven) with little heat. As soon as the pan is heated, put in two TBSP of the additional virgin olive oil and garlic. Brown the garlic till it’s aromatic. As soon as you’ve browned the garlic, insert the two TBSP of balsamic vinegar and cook it straight down till it becomes a little thicker.
Action 4: Insert the basil and tomatoes. Cook with small heat till the tomatoes, basil, garlic, and balsamic are of sticky texture. The time needed for this can be different, but generally about 7-8 minutes till this happens. Basically you don’t want t have too much water left from the tomatoes as we want the flavors from the balsamic, basil, and garlic to adhere to the tomatoes.
Action 5: Insert two cans of diced tomatoes. Bring to some boil.
Action 6: As soon as boiling, fill one of the empty tomato cans with water and put into the pan. Toss in your bite sized chunks of bread and remaining 2 TBSP of additional virgin olive oil coating the bread as best as possible. Turn heat straight down and stir every couple minutes till the bread breaks straight down and produces a velvety texture. This could take 10-15 minutes.
Serve and appreciate. Please post your comments on this recipe. Recipes like this are essential if you’re serious treating your fat loss diet plan. Getting more than your food consumption is simpler if you’ve particular go to recipe’s which are easy to create. This vegetarian tomato pappa soup fits the bill perfectly and could be rapidly and effortlessly made with a minimum of endeavor.
Yes, I know February is over… all the Valentine’s Day flowers have shriveled and died, the last few half eaten truffles have been forgotten in the heart-shaped box, and all the card companies have moved on to the next commercialized holiday (I guess that would be Easter?). But I still thought I would blog about an amazing dinner and everyone’s favorite on Valentine’s, boxes of chocolates.
For dinner, I made seitan piccata and stuffed mushrooms, both from the Candle Cafe cookbook along with roasted beets sprinkled with celtic gray sea salt and a dribble of balsamic glace. I had to use my heart cookie cutters on the beets, because honestly, when else can you use them if not on Valentine’s day?
After seeing a post on the always fabulous Girlie Girl Army about the delicious treats from Allison’s Gourmet, I decided to splurge and buy myself a box of truffles (thinking there was no way that John would figure out a way to get vegan chocolates). The box included three types of truffles (hazelnut, mocha, and almond) and three types of caramels (pecan, peanut, and chocolate) Next year I will be ordering a box full of the caramels (pecan was my favorite)! Not that I didn’t like the truffles as well, but I had plenty of those to choose from….
Because to my surprise, John did a little online searching on his own and ordered me a box of truffles from Rose City Chocolatier. I was seriously impressed with his effort. This one had all kinds of flavors (hazelnut, vanilla, mandarin, coconut, pistachio, strawberry to name a few). Quality-wise they weren’t quite up to the standard of Allison’s truffles, but it was kind of fun to eat a box of chocolate the way I used to… take a bite and if it was a less than stellar flavor (the mandarin), I just put the uneaten half back in the box!
And as if I didn’t have enough chocolate… I made chocolate covered strawberries drizzled with the last of my white chocolate chip stash. What the strawberries lacked in ripeness, the chocolate more than made up for in sweetness. The strawberries, chocolates, a bottle of champagne, and the Lush sex bomb bath bomb made for quite a relaxing evening.
Valentine’s Day is a perfect special occasion to indulge in something really decadent with your loved ones. However, one of the biggest problems with indulging is the indigestion and feeling of heaviness that accompanies most baked goods. Nothing ruins romance like an upset stomach or feeling bloated and too-full.
These Love Bites are gluten-free for easy digestion. They have a complex yet classic combination of flavors which is rich and satisfying, yet their petite size makes them a perfect end to your meal, that won’t leave you or your sweetheart’s tummies feeling overstuffed.
Yields: 20 servings
1 recipe Gluten-Free Chocolate Cake
1 recipe Crème Anglaise for garnishing, optional
1/4 cup organic juice sweetened raspberry preserves, diluted
with 1 or 2 teaspoons of water
3/4 cup organic unsweetened non dairy milk, like soy, oat,
coconut, almond, rice, etc.
1/2 cup organic grain-sweetened chocolate chips
organic fresh raspberries for garnishing, optional
Prepare Gluten-Free Chocolate Cake and Crème Anglaise according to recipes.
Place chocolate chips in a heatproof bowl. In a saucepan, heat soymilk over medium-high heat until soymilk just begins to boil. Pour hot soymilk over chocolate chips and let stand for two minutes. Whisk soymilk and chocolate together until a smooth homogeneous texture is achieved.
To assemble Love Bites:
Place a wire cooling rack over a cookie sheet.
Cut off any crisp or tough edges of Gluten-Free Chocolate Cake and set aside for other uses. Cut remaining cake into individual servings using a small heart cookie cutter, or cut into 1 inch squares. If using a cookie cutter, make sure it is no more than 2 inches by 2 inches.
Cut heart in half, so that you have doubled the amount of hearts.
Spread 1/4–1/2 teaspoon of thinned raspberry preserves over the top of half of the hearts, then place another heart on top, creating a sandwich.
Place heart sandwiches on a wire rack/cookie sheet set up. Slowly pour chocolate sauce over each heart, allowing some chocolate to flow down the sides of each heart If chocolate has thickened, heat it or whisk in a tablespoon or two of more nondairy milk. Decorate hearts with raspberries while chocolate is still soft, if desired.
Place chilled and whipped Crème Anglaise in a small plastic bag and cut the very tip of one corner off the bag. Use the bag to gently drizzle crème over each heart.
Allow chocolate and crème to set up. Share with your loved ones.
Try using a different flavor of preserves or Cashew Crème.
Substitute your favorite cake recipe for the Gluten-Free Chocolate Cake.
Add 1/4 teaspoon of almond extract to soymilk before boiling.
Gluten-Free Chocolate Cake
Yields: 9–16 servings
1/3 cup organic quinoa flour
1/4 cup organic chick pea flour
1/4 cup organic white rice flour
1/3 cup organic, free-trade cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon organic ground cinnamon, optional
1/4 cup organic safflower oil
5/8 cup organic unsweetened soy milk or coconut milk (1/2 cup
plus 2 tablespoons)
1 1/2 teaspoons organic white wine vinegar
1/2 cup organic agave nectar
1/8 teaspoon unrefined sea salt, Lima or SI brand recommended
1 tablespoon organic ground flax meal
1/4 cup filtered or spring water
1/2 teaspoon organic vanilla extract
1/8 teaspoon organic almond extract, optional
Preheat over to 350° F.
Prepare one 8 inch square cake pan by lightly brushing with safflower oil, then lining with an 8×16 inch piece of unbleached parchment. Set aside.
In a medium sized bowl, sift flours, cocoa powder, baking powder, baking soda, and cinnamon together.
In a large bowl, mix remaining ingredients together. Add dry ingredients and gently mix to incorporate.
Pour into prepared pan and bake for 30–50 minutes, until a toothpick comes out clean.
Allow cake to cool completely on cooling rack. Run a knife along the edges of the cake, and use long ends of parchment to gently remove cake from baking pan.
Double this recipe for a two–layer 8 inch square cake.
Frost with Creamy Chocolate frosting, chocolate ganache, Tofu Cream Icing, Cashew Creme, or serve with Orange Blossom Syrup.
Garnish with a fruit sauce made with fruit sweetened preserves diluted in apple juice or water and thickened with kuzu.
3/4 cup organic unsweetened soymilk
2 tablespoons agar flakes
1 organic vanilla bean
1/3 cup organic coconut milk
1/4 cup organic light agave nectar
1/4 cup organic amasake
1 tablespoon organic vanilla extract
1 tablespoon organic coconut oil, optional
In a medium saucepan, combine soy milk and agar flakes and let rest for 10 minutes.
While agar and soymilk are resting, split vanilla bean in half lengthwise. Scrape the tiny black seeds from each half, and put vanilla seeds and pod into soymilk.
Add remaining ingredients to saucepan and simmer for 10–15 minutes, until agar flakes have dissolved and sauce has thickened slightly. Remove vanilla pod from sauce. Remove from heat and blend in blender or with immersion wand once again. Use immediately for glazing.
If using sauce for garnishing, cool until set. After sauce has set, purée in blender or with immersion wand. Sauce should be soft custard consistency.
Crème Anglaise is usually made with cream, refined sugar, egg yolks and vanilla beans. This vegan version is much healthier for your heart.
Store it in a squeeze bottle (this is a perfect use for your agave nectar bottles when you’ve used all the agave inside), and use it to garnish any other desserts you make that week.
Make a double or triple batch and put it in an ice cream maker for a rich, French Vanilla-style ice cream.