Archive for the 'Vegan Soul Food' Category

Baby Spinach Salad with Grilled Onions & Tomato Vinaigrette

Wednesday, March 16th, 2011
  • 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

Grilled Vegetable Soup

Monday, March 14th, 2011

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

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