Roasted Tomato Pepper Tortilla Soup

 I didn't start this endeavor thinking Tortilla Soup. It's been in the 90s with high humidity all week. The last thing I was thinking was a hot soup. However, as I looked at 4 pounds of cherry and grape tomatoes and a plethora of peppers, I thought hmm, I've already made marinara and salsa this week. What can I make with all of these small tomatoes. Normally, my grandkids help me eat them. But we are the summer of 2020 and there is a pandemic, so we don't see each other as frequently as normal. My husband loves all of the sauces I make, but he simply doesn't like fresh tomatoes. The end result (pictured left) is a delicious soup! 

What non-food items you will need: 

A blender

A baking sheet

A deep pan or pot (I used my trusted cast iron)

Ingredients

3 - 4 pounds of cherry and or grape tomatoes

1 jalepêno pepper

2 red peppers (I used sweet Italian from my garden)

6 garlic cloves

1 small onion

1 medium sweet potato

1 can black beans

*option a cup or can of corn

*optional I added 5 okras since I had just picked them, but there wasn't enough for a dish

Salt (I use Maldon smoked)

1 teaspoon of Cumin

1 - 3 tablespoon Chili powder ( I use Savory Spice's Peruvian Chile Lime Seasoning)

1 teaspoon Smoked Spanish Sweet Paprika (again, I use the Savory Spice brand)

Black pepper to taste.

2 sprigs of fresh oregano

1 -2 tablespoons lemon juice

Spray oil for the baking sheet (I use spray olive oil)

Enough olive oil to sauteé onion

Preparation

Preheat oven to 400 degrees

Spray baking sheet

Wash and destem the tomatoes

Cut all peppers in half and discard the seeds

Pat dry the vegetables

Spread them on the baking sheet along with 2 garlic cloves as pictured below.

Roast for 30 minutes

After the 30 minutes they look like the picture on the right.

While the tomatoes and peppers are roasting:

Slice onion and remainder of the garlic. Peel the sweet potato and dice. If you choose to add any other vegetables (okra, carrots, etc.) slice thinly. I precooked the sweet potato in the microwave for 2 - 3 minutes. Place enough olive oil in your cast iron pan to just cover the bottom. Heat up the pan and when hot add the onion, remaining garlic and sauteè until the onion is translucent. In two batches, process all ingredients so far including any juice from the roasted tomatoes into the food processor along with all spices and oregano. Add 1 - 2 tablespoons lemon juice. If adding okra, sauteè  until it is well done and not slimy. If okra isn't your thing, then skip this step. Put processed ingredients into the pan and add sweet potato, black bean, and optional vegetables. This is a thick soup. If you want it thinner, then add vegetable broth to desired consistency. Adjust spices to your taste. Enjoy! This recipe can be easily frozen!

Thai Peanut Quinoa Squash Veggie Burgers

Thai Peanut Quinoa Squash Veggie Burgers

Admittedly, I was experimenting when I made these so I didn't pay close attention to measurements. I'm going to try to remember the best I can since these were so DELICIOUS! You will want leftovers or to freeze. I have had so many yellow squash from my garden this summer that I have tried many new things to expand cooking with them. This one is a definite keeper.

Ingredients

For the Burgers:

2 yellow squash

1/2 sweet onion

1 1/2 bella mushrooms

1 red bell pepper

3 cups quinoa

1 cup cauliflower rice

sesame oil

1/3 cup natural peanut butter (the type you have to stir the oil in)

tamari sauce to taste

4 tablespoons nutritional yeast

tablespoon cumin powder

2 fresh garlic cloves

2 Tablespoons arrowroot

Follow package directions for the quinoa. While it is cooking:

Preheat oven to 350 degrees

Place squash, onion, garlic, red pepper and mushroom into a food processor. Pulse until it has the same consistency of the cauliflower rice.

Using either a wok or cast iron pan, put vegetable mixture into hot pan with heated sesame oil. Only use enough oil to stir fry your veggies. 

When the quinoa is done (about 15 minutes) add the peanut butter and mix it with the quinoa. Add tamari sauce and nutritional yeast. Add and mix the veggies and arrowroot to the quinoa mix. Add cumin. Adjust spices to your palate. 

Cover your baking sheet with parchment paper. Make your veggie burgers and bake until golden brown. Carefully turn them over and cook until this side is golden brown.

I served over a simple red cabbage salad. 

Red Cabbage Salad

Ingredients for the Salad

1 cup of thinly sliced red cabbage

1/4 small sweet or read onion, thinly sliced

1 small apple

Fresh cilantro and purple basil (optional)

Thinly slice red cabbage (the amount is up to how much salad you want).

Thinly slice red or sweet onion.

Julienne slice a small apple. 

Top with fresh cilantro and purple basil.

Drizzle with Peanut Thai Sauce

Thai Peanut Sauce

For the Sauce:

Gluten free tamari sauce (soy sauce)

peanut butter

minced ginger (I keep a squeeze bottle of ginger in the fridge)

prepared chili garlic sauce (can be bought at most grocery or asian markets)

dash onion powder

agave

water

In a small bowl or blender add:

1. 1/3 cup peanut butter

2. squeeze 1/2 lime juice into the bowl

3. 2 - 5 tablespoons of tamari (depends on your salty preference. I actually use low sodium)

4. 1/4 - 1 teaspoon ginger

5. 1 teaspoon chili garlic sauce (can add more or less if you wish)

6. 1/2 to 1 teaspoon agave

7. onion powder

Mix together and slowly add teaspoons of water until you have desired consistency.

* If you prefer cashew butter instead of peanut butter, it is equally tasty. 

Summer Squash Fritters

Yellow Squash Fritters with Peanut Chili Garlic Sauce

This year I have a plethora of yellow squash, so I have been trying to expand ways to cook with them. I think this one is a keeper! 

Pictured here are most of the ingredients:

You will need a food processor, a pan to bake in (I used cast iron), and I used cheesecloth to squeeze excess liquid from the squash. 

For the Fritter:

4 yellow squash

1 fresh jalapeno

1 fresh banana pepper

1 small to medium sweet onion

1/3 to 1/2 package of firm tofu (depends on your taste)

1 tablespoon of arrowroot (I used as a thickener, but if you don't have it I think it will be fine)

1 teaspoon garlic

1 teaspoon onion powder

salt and pepper to taste

*fresh parsley if you desire, or you have it as an edible garnish

salt

Preheat oven to 350 degrees

Spray (I use olive oil spray) into your cast iron pans.

1. Slice the squash in half and salt it generously. This is to draw extra water out of it. Let it rest.

2. Take your tofu and pat dry it and squeeze it to get excess water out of it.

3. Cut squash in cubes and put into food processor. Pulse it until the chunks are no longer. Careful not to make it mushy. Remove and put it in the cheesecloth and squeeze it until you are no longer getting much water out.

4. Put squash into a bowl along with crumbled up tofu.

5. Slice both peppers and onion and put into the food processor and pulse until it is the same consistency as the squash.

6. Add the pepper and onion, arrowroot, garlic and onion powder and salt and pepper to taste to your squash-tofu mixture.

7. Add two tablespoons of Just Egg (vegan).

8. Mix well. Roll into desired sized balls then flatten and put them into the cast iron pans.

Bake until golden brown. While they are baking, make the Peanut Chili Garlic Sauce.

For the Sauce:

Gluten free tamari sauce (soy sauce)

peanut butter

minced ginger (I keep a squeeze bottle of ginger in the fridge)

prepared chili garlic sauce (can be bought at most grocery or asian markets)

agave

water

In a small bowl add:

1. 1/3 cup peanut butter

2. squeeze 1/2 lime juice into the bowl

3. 2 - 5 tablespoons of tamari (depends on your salty preference. I actually use low sodium)

4. 1/4 - 1 teaspoon ginger

5. 1 teaspoon chili garlic sauce (can add more or less if you wish)

6. 1/2 to 1 teaspoon agave

Mix together and slowly add teaspoons of water until you have desired consistency.

Once the bottoms of your fritters are toasted brown (do not flip), then broil for 2 - 4 minutes (watch this- some ovens will brown faster than others).

Top with drizzled peanut chili sauce and fresh parsley.

Enjoy!