Vegan Soul Food

• 1-1/2 tb Tomato paste
• 1 tb Tamarind pulp
• 1/2 tb Shallots; chopped
• 1/4 c Sherry vinegar
• 1-1/4 c Olive oil
• 1/4 ts Kosher salt
• 1 ds Black pepper
• 1 Red onion
• 1-1/2 tb Balsamic vinegar
• 6 c Spinach

Preparation Time: 0:30

FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well
Slowly add the oil a drop at a time at first and then in a slow steady stream until it is all incorporated
Add the salt
Can be kept in th refrigerator for 1 week  Read more... (238 words, estimated 57 secs reading time)

A great way to use vegetables from your own garden. Add a little Frank’s Red Hot or Tobasco Sauce to this for an extra kick!

• 8 tomatoes
• 2 red onions — sliced
• 2 zucchini — sliced
• 2 yellow squash — sliced
• 3 red peppers — roasted and peeled
• 2 cloves garlic — chopped
• Salt & Pepper
• Juice of one lemon
• 2 tablespoons rosemary — chopped *Note – if you do not like rosemary, don’t add it!!!

Grill all vegetables except garlic
In food processor place all ingredients, except 1/2 cup vegetables
Process until smooth  Read more... (117 words, estimated 28 secs reading time)