Archive | November 2011

Roasted Tomato Soup with Croutons

This is lightly adapted from `Vegan Family Meals` by Ann Gentry; a book given to me for my birthday by my very good friend Lucy.

  • 3.5lb Ripe Vine Tomatoes
  • 1/4 cup + 2tbsp Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 12 Large cloves Garlic, chopped
  • 3 tsp Salt
  • 1 tsp fresh ground Black Pepper
  • 2 medium/large Red Onions
  • 1/4 cup lightly packed fresh Basil, chopped
  • 2 tbsp fresh Parsley, finely chopped
  • 1 1/2 fresh Tyme, finely chopped
  • 5 cups Organic Veg Stock, or Water
  • Heat the oven to 500. In a large bowl toss the tomatoes, 1/4 cup Olive Oil, 1/4 cup Balsamic Vinegar, 2 tsp Salt & 1tsp Black Pepper. transfer the mixture to a large heavy rimmed baking tray (arranging the tomatoes in a single layer skin side down) Roast until the tomatoes are charred on the edges, around 40 mins.
  • Heat the remaining 2tbsp of Olive oil in a large pot over a medium heat. Add the onions & the remaining 1tsp Salt. Stir often, until the onions are soft (around 10 mins) Add the Basil, Parsley & Tyme and saute for about 1 min. Stir in the roasted tomato mixture and bring to a simmer. Add the Veg stock (or water) and simmer for around 8 mins.
  • Total cooking time  1hr 10mins

Herbed Croutons.

  • 1 crusty French Bagette, chopped into 1/2 inch cubes
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Fresh ground Black Pepper
  • 1/2 tsp Salt
  • 2 tbsp Olive Oil
  • Heat the oven to 375. Toss the bread cubes, Basil, Rosemary, Black Pepper & Salt in a bowl. Drizzle the Olive Oil over the bread cubes. Arrange the bread cubes in a single layer on a rimmed baking sheet.
  • Bake until the croutons are golden brown, around 15 mins
  • Total cooking time  20mins

Toasted Pumpkin Seeds

I always used to throw the Halloween pumpkin seeds away, but this year I thought i’d try and do something with them. Turns out toasted pumpkin seeds are really tasty… who knew!

  • 1 Large Pumpkin, seeds rinsed
  • 2 tbsp Butter, Margerine or Oil
  • Salt, to personal preference
  • Pre-heat the oven to 350. Pre-Boil the pumpkin seeds for 10 mins in Salt Water.
  • Spread the melted Butter, Margerine or Oil onto a baking tray, spread the seeds out on top and sprinkle with salt.
  • Bake for 20 mins, turning half way through, until browned.
  • Can be enjoyed whole, no need to shell.
  • Total cooking time  30 mins


Healthy Vegan Banana Bread

Really easy to make, and ingredients can be added or subbed, as it’s very forgiving. Very similar to the muffin recipe from before, but this time it`s Vegan.

  • 2 Bananas (mashed)
  • 1/2 cup Apple Sauce
  • 1/2 cup Pure Maple Syrup
  • 2 cups Spelt Flour (you could use whole wheat or all purpose flour)
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/2 cup Raisins
  • 2 tbsp Canola Oil
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Ground Flax Seed
  • Pre heat the oven to 350.
  • In a Bowl Combine the dry ingredients (Ground Flax, Spelt Flour, Baking Soda, Cinnamon, Nutmeg, Raisins & Salt.) In another bowl combine the wet ingredients (Bananas, Canola Oil, Maple Syrup, Vanilla Extract & Apple Sauce.) Add the wet ingredients to the dry ingredients.
  • Grease a 9″ loaf pan (or equivalent) and spoon in mixture.
  • Bake for around 40-50 mins (a fork through the centre should come out clean.)
  • Total prep & cooking time  60 mins