Category Archives: tomato

Vegan, Gluten-Free Pasta Puttanesca is Spicy, Hearty, and Delicious

Autumn is well underway, and our desire to devour pasta dishes continues in earnest. Pasta puttanesca is a traditional Italian dish that tastes great, even without the addition of anchovies. It’s hearty, filling, delicious, and so easy to make. Though most pasta puttanesca recipes utilize thin spaghetti noodles, we had some dried, gluten-free fettucine noodles in our kitchen and decided to use those instead. We were delighted by the results. You don’t need many ingredients to make this wonderful meal. It’s super inexpensive! In fact, you probably have most of the ingredients in your cabinet or refrigerator already.

INGREDIENTS

1 large jar of spaghetti sauce (approximately 26 ounces) or equivalent amount of diced tomatoes
1/3 cup chopped Kalamata olives
1/3 cup capers
1 tablespoon Kalamata olive brine (from your container of olives)
1 tablespoon caper brine (from your container of capers)
2-3 cloves chopped garlic
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1/2 cup chopped Italian parsley leaves
fresh ground black pepper
sea salt to taste
8 ounces gluten-free noodles of your choice

INSTRUCTIONS

In a large saucepan, combine spaghetti sauce, olives, capers, caper juice, olive juice, red pepper flakes, and garlic. Simmer at low to medium heat for 20-30 minutes until ingredients are thoroughly blended. An incredible aroma will fill your kitchen! Make sure to stir your sauce frequently so it won’t stick or burn.

As the sauce simmers, boil your pasta noodles in a separate, large pan. Drain in a colander and set aside. Toss with a bit of olive oil so they won’t stick as they cool.

Turn off the heat and remove sauce pan from burner. Stir in the chopped parsley leaves and a tablespoon of olive oil. Season with a bit of ground pepper and sprinkle with sea salt if desired. The sauce will already taste salty, so you might not need any more. Use your best judgement! Pour sauce into the pan with the noodles. Stir until combined, making sure the noodles are well-coated with sauce.

Serve with a sprinkle (or two, or three) of additional chopped parsley for extra zest and visual excitement. This dish serves four hungry people. We like to serve our pasta puttanesca with a nice green salad and a chewy loaf of gluten-free French bread (with vegan butter, of course!) You can store leftovers in your refrigerator for a couple of days. You know what they say about tomato-based sauce dishes — they taste even better the next day. Bon Appetit!

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Vegan, Gluten-Free West African Peanut Stew for the Win!

There’s nothing quite like stew on a chilly fall night. It warms and comforts you, fills your belly, and gives you the vitamins you need to fight off colds. Really — what’s NOT to love about stew? This hearty West African peanut variety is packed full of vitamins and protein, since it contains peanut butter, collard greens, sweet potatoes, garlic, and other nutritious ingredients. On top of that, it’s delicious! Try it, we feel confident you’ll agree.

INGREDIENTS

1 tablespoon olive oil
4 cloves garlic
1 teaspoon fresh ginger, grated
1 medium-sized sweet potato
1 medium-sized red onion
1 teaspoon cumin
1/4 teaspoon red pepper flakes
1 6-ounce can tomato paste
1/2 cup peanut butter (natural, please! No sugar!)
6 cups vegetable broth
1/2 bunch fresh collard greens
dash of sea salt

OPTIONAL GARNISHES

cooked brown rice
chopped peanuts
chopped cilantro
drizzle of sriracha

STOVE-TOP INSTRUCTIONS

Grate fresh ginger. Chop onion into small chunks and mince the garlic. Place ginger, onion, and garlic into a large soup pan. Place the pan on stovetop and cover the bottom with the olive oil. Fry the mixture at medium setting for about 2-3 minutes until the onions become translucent. You’ll love the aroma! Chop the sweet potato into 1/2 pieces and add them to the pan. Sprinkle in the cumin and red pepper flakes.

Continue frying for approximately 5 minutes. Do not burn! Add more olive oil if necessary. Add the tomato paste, sea salt, vegetable broth, and peanut butter, and stir everything together until thoroughly combined. Turn the heat up and allow mixture to boil. Then turn the heat down again and cover the pot.

Let the mixture simmer for 20-25 minutes until the sweet potato chunks soften. Meanwhile, remove the ribs from the collard green leaves and cut the leaves into strips. Add to the broth and continue simmering for approximately 5 more minutes. Finally, take a wooden spoon or a spatula and press the sweet potato pieces against the inside of the pot, allowing them to turn into pulp and fall back into the broth. This will add thickness to your stew.

INSTANT POT INSTRUCTIONS

Follow stove-top instructions, only use the saute function on your Instant Pot until the ginger, onion, and garlic are done (onions become translucent), then add the chopped sweet potato, cumin, and red pepper flakes and saute for another 4-5 minutes.

While this is sauteing, remove the ribs from the collard green leaves and cut the leaves into strips.

When the sauteing is done, turn the Instant Pot off, add the collard green strips, tomato paste, sea salt, broth, and peanut butter, and cook on manual (high pressure) for 10 minutes. Let natural release

WHEN SOUP or STEW IS COOKED:

Serve with a scoop of cooked brown rice, some chopped peanuts, a dash of sriracha, and/or chopped cilantro. You can add more sea salt if necessary. Divine! This dish serves 4-6 guests, depending upon how hungry they are. Cover any leftovers and keep them in your refrigerator. Your stew will taste even better tomorrow. Stay warm, and happy autumn!

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Corn, Tomato, and Cannellini Bean Salad is a Cold But Nourishing Summer Meal

When the weather is this hot, who feels like cooking? On the other hand, we tire easily in the heat and need nourishment more than ever. Such a conundrum! Fortunately, we have discovered a recipe that is incredibly simple and quick to make. The entire process takes about fifteen minutes! You’ll love the delightful simplicity of this delicious, protein-rich meal. The addition of gluten-free garlic/sage toast makes it more filling. Great for potlucks or a quick at-home meal.

SALAD INGREDIENTS

1 15-ounce can of cannellini beans (also called “white beans”)
2 cups cherry tomatoes, sliced in half (try different colors for a visual sensation!)
1 ear fresh sweet corn
large handful of fresh basil, chopped into small pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
sea salt and fresh ground pepper to taste

TOAST INGREDIENTS

Olive oil or vegan butter/margarine such as Earth Balance
8-10 pieces of gluten-free bread
1-2 tablespoons fresh sage, shredded and chopped (remove those stems!)
2-3 minced cloves of fresh garlic, or garlic salt to taste (make sure salt is not iodized)

SALAD INSTRUCTIONS

Drain beans thoroughly and pour into a large mixing bowl. Using a sharp knife, cut the kernels from the corn cob and add to bowl. Add the cherry tomatoes, shredded basil, olive oil and balsamic vinegar. Season to taste with sea salt (not the iodized variety!) and fresh ground black pepper. Toss the mixture until it’s thoroughly combined. Cover the bowl and place it in your refrigerator for 1-2 hours until chilled enough to eat.

TOAST INSTRUCTIONS

Slather 8-10 pieces of gluten-free bread with vegan butter or margarine, or drizzle with olive oil. Place the bread on a cookie sheet and sprinkle dried sage on top. Add minced garlic or garlic salt to taste. Place the cookie sheet in oven at low broil setting. Broil for 2-3 minutes until bread is brown and slightly crispy around the edges. Do not burn! Remove from oven and allow excess oil to drain. Cut bread in half and arrange artfully on a plate.

Spread liberal amounts of salad across your toast and dig in! You’ll be in heaven, and your guests will be, too. This nourishing dish serves 4-6 people, depending on everyone’s appetite levels. Be sure to hydrate with fresh water! Of course, there’s always room for gluten-free, vegan beer or wine, if that’s your sort of thing. And maybe some fresh gazpacho! (See last week’s recipe). Happy summer! Have fun and stay cool in the heat.

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Nothing Says Summer Like Strawberry Gazpacho!

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons and/or sliced strawberries if you’d like to get fancy. Here’s how:

SOUP INGREDIENTS
1 cup chopped tomatoes
1/2 cup chopped bell pepper (We used red. Any color will do).
1 cup chopped cucumber, peeled
2 cups chopped strawberries
1-2 cloves chopped garlic
1/2 teaspoon fresh chopped thyme
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup vegetable broth (make sure it’s wheat-free!)
salt and fresh ground black pepper to taste

CROUTON INGREDIENTS
3-4 slices gluten free bread, chopped into cubes
3-4 springs thyme, chopped
1-2 garlic cloves, chopped
olive oil for pan (about 1 tablespoon)

SOUP INSTRUCTIONS

Place all soup ingredients in a blender or food processor. Blend on medium setting until thoroughly combined. If mixture is too thick, add additional vegetable broth. It should have a nice, creamy consistency and appealing color. That’s really all there is to it! Pour into container, cover securely, and chill in the refrigerator for 2-3 hours. Serve with croutons and/or additional sprigs of thyme.

CROUTON INSTRUCTIONS

Cut your gluten-free bread into small chunks and dice garlic. Chop the thyme into tiny pieces. Coat the bottom of a small pan with olive oil and fry the garlic until it’s slightly browned. Add the bread cubes and continue frying until they begin to turn brown. Make sure not to burn! Add the thyme and fry for another 2-3 minutes until bread is golden brown and all ingredients are thoroughly combined. Remove bread from pan and allow excess olive oil to drain. Sprinkle croutons and/or sliced strawberries on top of your gazpacho and serve!

This magnificent dish serves 5-6 people. It pairs well with a small salad or an additional loaf of gluten-free bread. For a festive experience, serve outdoors with a pitcher of lemonade, a glass or two of vegan white wine, or a mug of gluten-free beer. Your guests will love this summery meal, and you will, too. It keeps well in the refrigerator for up to four days, but don’t wait that long to consume it! Have a lovely summer, and stay cool!

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It’s So Easy to Create Your Own Falafels From Scratch!

We’ve been eating falafels for years, both with pita bread, and without. These crispy disks are delicious served with a variety of vegetables. However, most of the falafels in restaurants are deep-fried, and the ones you make at home are usually products of a powdered mix. Creating this naturally vegan, gluten-free concoction from scratch is surprisingly easy and fun. Real, homemade falafels taste much better than the stuff that comes from a box! Try the recipe, you will be amazed.

INGREDIENTS
1 15-ounce can chickpeas (also called garbanzo beans)
1 cup fresh parsley leaves, chopped and packed
1 cup fresh cilantro leaves, chopped and packed
1/2 cup diced red or yellow onion (red is especially zesty)
1/3 cup gluten-free flour (we used a combination of garbanzo flour and brown rice flour)
1 tablespoon fresh lemon juice
1 1/2 teaspoons baking powder (aluminum-free, please)
1 1/2 teaspoons ground cumin
1 teaspoon sea salt (not the iodized variety)
1/2 teaspoon fresh ground black pepper
5-6 garlic cloves, peeled and chopped
1/4 cup water
olive oil for cooking
Vegetable garnishes, such as chopped tomatoes, sliced avocados, shredded carrots, chopped onion, additional sprigs of parsley and cilantro, lettuce, etc.
Gluten-free pita bread (optional)

INSTRUCTIONS

Pour chickpeas, parsley, cilantro, chopped onion, flour, lemon juice, water, baking powder, garlic, and spices into blender or food processor. Combine thoroughly until mixture is thick and creamy, but not stiff. You can add more water if it’s too thick, or more flour if it’s too runny. Pour into large bowl and cover. Place bowl in refrigerator and chill for approximately 1 hour. It should achieve a nice thickness by then.

Remove falafel mix from refrigerator and heat olive oil on stovetop. Your burner setting should be medium high, but not so hot that it will smoke or burn. Scoop rounded tablespoons of falafel mix from bowl and drop into hot olive oil, one at a time. Fry them until they’re slightly crispy and brown around the edges, then flip and fry the other sides. Remove from heat and set on napkin so excess oil will drain away.

Serve with vegetables and toppings such as hummus, baba ghanoush, plain coconut yogurt, or tahini with lemon juice. Great either as a sandwich or a salad. Feel free to experiment! Serves 3-4 hungry people. Leftovers can be stored in the refrigerator or frozen for later. These falafels are great in lunchboxes! You’ll never want to make them from a box, ever again, and neither will any of the members of your family. Enjoy!

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Celebrate Barbeque Season With Tofu/Melon/Pepper Skewers

It’s May already, which means the official beginning of barbeque season! Some of you might be catching whiffs of your neighbor’s meat-based cuisine and wondering what on earth you can cook that didn’t come from an animal. Fear not, because we’ve got you covered with these delightful tofu/melon/pepper skewers! The marinade is light but zesty, due to the inclusion of red pepper flakes, and the heat from your grill will impart a subtle crispiness to the tofu. You won’t even miss the meat, and your carnivorous friends may even ask you for a bite or two. Make sure they ask nicely.

INGREDIENTS
I block (14 ounces) tofu
1 red, yellow, or green pepper
¼ melon of your choice
½ red onion
1 tablespoon tamari
½ teaspoon garlic powder
2-3 teaspoons red pepper flakes
Dash of sea salt

SWEET CHILI LIME DIPPING SAUCE
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons maple syrup
½ teaspoon red pepper flakes
¼ teaspoon garlic powder
Pinch of sea salt

OPTIONAL INGREDIENTS (For skewers)
Cherry tomatoes
Pineapple chunks
Tempeh pieces

INSTRUCTIONS
Cut tofu, pepper, onion and pepper (and other ingredients, if desired) into large, bite-sized chunks. Mix tamari, garlic powder, red pepper flakes and sea salt in a small bowl. Put tofu chunks in marinade and let them sit for approximately half an hour. Afterward, remove tofu from marinade and place on skewers, alternating with peppers, onion, melon, and any other vegetables of your choice. Sprinkle additional tamari mixture on top. Vegetables and tofu should be pressed together on skewer, but not too tightly.

Place skewers on grill and cook for 15-20 minutes, turning frequently. Tofu should be slightly browned and a bit crispy around the edges. Vegetables should be soft but not mushy. Remove from grill and serve with dipping sauce. You can serve this tasty dish by itself, or with a small salad and/or loaf of gluten-free bread. We put ours on a bed of fresh arugula and served it with a dab of light, zesty lemon dressing, and it tasted great. We think you’ll agree.

Serves 2 hungry people, or 3-4 not-so-hungry people. We know from experience that the dish pairs exceptionally well with vegan, gluten-free beer. Hopefully you can enjoy this fun meal on a warm evening, while seated in your yard while the last rays of sunshine beam onto your plate. Bon appetit, and relax –it’s almost summer!

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Red Beans and Cauliflower “Rice”– Vegan, Gluten-Free, and So Easy to Make!

Sometimes, you want to whip up a delicious, filling vegan meal without a lot of fuss and expense. Maybe you have less than an hour to prepare a dish that your whole family — or table of friends — will love. Never fear! This stellar red bean-based dish utilizes cauliflower “rice.” In other words, the finely shredded cauliflower looks like rice, and its texture is quite similar. You and your guests will be amazed! The whole process is much easier than you might think. Here’s how:

INGREDIENTS

2 tablespoons olive oil
1/3 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green, red, or yellow bell pepper
1 large head cauliflower, chopped
3 15-ounce cans of red beans, drained and rinsed
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
Optional garnishes: chopped cilantro, avocado, sliced jalapenos, chopped arugula, chopped tomatoes, salsa, diced scallions, etc.

INSTRUCTIONS

Heat the olive oil in a large frying pan and add chopped onions. Fry onions on medium heat for about five minutes until they become translucent. Add chopped pepper and celery and continue frying for 5-10 minutes until vegetables are cooked through. The aroma will be heavenly! Meanwhile, place cauliflower chunks in food processor and grind them until they attain a granulated, slightly powdery consistency. You won’t believe they aren’t actually rice! Add the cauliflower “rice” to vegetables, along with the red beans and spices. Fry for another 10-15 minutes, stirring frequently. You can adjust the seasoning level according to your individual tastes. We like ours spicy, but you may feel differently. Experiment and enjoy!

This delightful dish pairs well with gluten-free corn tortillas and an almost endless variety of toppings. We garnished ours with sliced avocados, chopped cilantro, and thin slices of jalapenos and were delighted with the results. Other topping choices include chopped tomato, scallions, salsa (homemade is best) and chopped arugula. Use your imagination! You can also enjoy this dish with gluten-free, vegan beer or wine (check www.barnivore.com to see if your beverage is vegan).

Your simple, but scrumptious meal will serve 4-6 hungry people. You can store it in your refrigerator, reheat the leftovers, and enjoy them for a couple of days. They will taste just as delicious as before! The dish is amazingly filling and satisfying, and your guests will be delighted by its robust flavor. You’ll want to make it again and again! Be sure to save room for dessert.

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Be the Hit of Your Vegan Barbeque with Tofu and Chickpea BBQ Sandwiches

Vegan barbeques aren’t as unusual as they used to be. Lots of folks love the conviviality of these events, as well as the trademark smoky taste of the cuisine. However, once you give up eating animal products, it can be challenging to find acceptable substitutes for your childhood favorites. Have no fear, because we’ve discovered a great vegan barbeque offering! These tofu/chickpea sandwiches have an appealing texture, similar to pulled pork or sloppy joes, but without the grease or the guilt! Chickpeas add protein and density, and the sauce – oh my. You’ll just have to try it for yourself.

INGREDIENTS
1 12-ounce block extra-firm, organic tofu
2 teaspoons olive oil (for pan)
½ teaspoon sea salt
¼ teaspoon onion powder
¼ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 (15-ounce) can chickpeas (also called garbanzos), drained and rinsed
6-8 gluten-free buns
Coleslaw for topping (Your easiest bet is to buy bagged, pre-shredded coleslaw, then add a bit of Vegenaise (or other vegan mayo), a pinch or two of celery salt, and a small amount of finely chopped red onion).

BBQ SAUCE
1 teaspoon olive oil (for pan)
1 small scallion, chopped (about ¼ cup)
2 cloves minced garlic
1 cup tomato sauce
1 tablespoon ketchup
1 tablespoon pure maple syrup
2 teaspoons apple cider vinegar
1 teaspoon tamari (not commercial soy sauce, which contains wheat)
¾ teaspoon smoked paprika
½ teaspoon mustard powder
1 teaspoon chipotle chili powder
¼ teaspoon ground cumin
¼ teaspoon sea salt
1/8 teaspoon ground black pepper

INSTRUCTIONS
Heat olive oil in pan on stovetop and cut half of the tofu block into small cubes. Crumble the other half directly into pan and add the cubed tofu. Fry for 5-10 minutes until tofu is golden brown. Remove tofu from pan and set aside.

Add a bit more olive oil to the pan and sprinkle shallots and garlic inside. Fry 2-3 minutes until shallots and garlic are cooked through and slightly browned. Add the remaining barbeque sauce ingredients and stir continuously until combined (approximately 5 minutes). Add tofu and chickpeas and continue stirring for another 4-5 minutes.

Remove from pan and ladle onto slightly toasted buns. Top with coleslaw and a couple of pieces of lettuce. You’ll be wolfing this meal down in no time! For best results, serve with gluten-free beer. Serves 6-8 hungry guests. You’ll all be planning your next barbeque before the sandwiches are even gone!

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Black Bean Tortilla Soup—Vegan, Gluten-Free and Filling

tortilla soup

We love making soups in the winter. They’re warm, hearty, and help us feel better on a cold evening, especially at the end of a long day. If you’re under the weather, a good soup can nourish you like nothing else on the planet. We recently discovered this black bean tortilla soup at a friend’s holiday party and were so wowed that we begged her for the recipe. She was delighted to share it, and so are we. The concoction only takes about 45 minutes to prepare, so it’s a great dish if you’re on the run.

SOUP INGREDIENTS

1 tablespoon olive oil
1 small red onion, chopped
3-4 cloves garlic, minced
4 cups vegetable broth
1 28-ounce can, stewed tomatoes (check label, make sure no chemicals are added).
2 teaspoons ancho chili powder
2 teaspoons chipotle chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon sea salt (not iodized!)
2 cans black beans (or 3 cups boiled black beans, if you have time)
1 cup corn kernels (fresh or frozen)

GARNISHES
3 small corn tortillas
1 avocado, sliced
1 handful fresh cilantro, chopped
1 lime, cut into wedges

Pour 1 tablespoon olive oil into a large pan and add chopped onions and garlic. Fry on medium heat until onions and garlic are slightly brown. Your kitchen will smell terrific, and you’re just getting started! Add vegetable broth, stewed tomatoes, both chili powders, salt, and cumin. Simmer for 15-20 minutes until tomatoes are cooked through.

Add black beans and corn and continue simmering for 10 minutes until all ingredients are thoroughly combined. Meanwhile, cut tortillas into thin strips. Place strips in olive oil in a medium-sized frying pan (cast iron is great!) Fry strips on both sides until brown and crispy, then remove from pan. Place them on paper towel to absorb excess olive oil.

Serve soup in festive bowls with avocado slices, a squeeze or two of lime juice, a liberal dash of cilantro, and as many tortilla strips as your heart desires. We love tortilla strips and find that it’s hard to put too many into this soup. But eat fast, because they do get soggy.

Serves 4-6 hungry guests. This soup is especially good with vegan, gluten-free cornbread and/or beer. If you do end up with leftovers, you can freeze them, or devour them in the next couple of days. You will be utterly delighted by this simple, inexpensive, and satisfying meal. Stay warm and enjoy!

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Sweet Potato and Black Bean Veggie Burgers: Vegan, Gluten-Free, Amazing!

burgers
November puts us in a festive mood, and few foods are more synonymous with autumnal feasting than sweet potatoes. Often, when Thanksgiving rolls around, we just put a few sweet potatoes in the oven, roast them, and devour them as a side dish. Though sweet potatoes are undeniably delicious on their own, they can be combined with other ingredients to make an even tastier meal. This recipe combines sweet potatoes with millet, ground oatmeal, and black beans to make a scrumptious patty that can be devoured as a burger or used as a main course with a salad and/or a side dish of vegetables. We love this hearty entree, and feel confident you will, as well.

INGREDIENTS
1 ½ pounds sweet potatoes (fresh, not canned!)
1/3 cup uncooked millet
1 cup oats (make sure they’re gluten-free)
1 can black beans (rinse and drain), or 2 cups boiled
½ red onion, chopped
½ cup chopped cilantro
2 teaspoons cumin powder
1 teaspoon ancho chili powder
1 teaspoon chipotle powder
½ teaspoon salt

INSTRUCTIONS
Slice sweet potatoes lengthwise and place on cookie sheet or roasting pan. Cook at 400 degrees for 45-50 minutes until pulp is soft. Remove from oven and scoop pulp away from skin. Mash sweet potatoes in medium-sized bowl. Discard or compost the skin.

Meanwhile, boil 1 cup water in medium saucepan. Add millet, turn down heat, and simmer for about 25 minutes. Millet will soften yet retain a slight crunchiness. Drain excess water and pour millet into large mixing bowl. Add mashed sweet potatoes, black beans, chopped onion, chopped cilantro, salt and spices. Mix should be moist but not runny.

Grind oatmeal in blender until it is slightly coarser than flour. This should take no more than a minute. Add oatmeal to your mixture and stir with large spoon until ingredients are thoroughly combined. Now your concoction will be drier, but it should still be moist enough to form into patties. Make sure they’re smooth and not too thick. Fry patties on stovetop in oil (olive is best) until lightly browned on both sides.

Serve as a sandwich on gluten-free bun with lettuce, tomato, avocado, onion, hot mustard, ketchup, etc. You can also enjoy your patty as a main course. They are dense and filling! Serves 6-8 hungry people, so invite all your friends for dinner. If you have leftovers, they keep well in the refrigerator and can be re-heated the next day. Happy autumn!

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