More Yummy Food

Apple Cinnamon Waffles
From: The Everything Vegan Cookbook
     By: Jolinda Hackett

Ingredients:
1 1/4 cups flour
2 tsp baking powder
1/2 tsp cinnamon
2 tsp sugar
1 cup soy milk (or rice milk)
1/2 cup applesauce
1 tsp vanilla

In a large bowl, combine the flour, baking powder, cinnamon and sugar. Set aside. In another bowl, combine milk, applesauce, vanilla and oil. Add liquid mixture to dry ingredients, stirring just until combined; do not over mix. Carefully drop about 1/4 cup batter onto preheated waffle iron for each waffle, and cook until done.

Easy Roasted Tomato Soup
From: The Everything Vegan Cookbook
     By: Jolinda Hackett

Ingredients:
6 large tomatoes
1 small onion
4 cloves garlic
2 tbsp olive oil
1 1/3 cup soy milk
2 tbsp chopped fresh basil
1 1/2 tsp balsamic vinegar
3/4 tsp salt
1/4 tsp black pepper

Preheat oven to 425 degrees. Slice tomatoes in half and chop onion into quarters. Place tomatoes, onion and garlic on baking sheet and drizzle with olive oil. Roast in the oven for 45 minutes to 1 hour. Carefully transfer tomatoes, onion and garlic to a blender, including any juices on the baking sheet. Add remaining ingredients and puree until almost smooth. Reheat over low heat just for a minute or tow if needed, and adjust seasonings to taste. (I added more pepper)

Surplus of Tomatoes

I asked Gram to teach me to can food since we have a crazy surplus of tomatoes. Evan made marinara, and we made salsa, Shell and I made tomato basil soup, but the kitchen was soooo hot that we decided to freeze that, we just couldn't keep boiling water on anymore. I do not know exactly how Evan made the marinara, I was busy doing dishes and cleaning up the mess, but as for the salsa and soup here you go:

Salsa
Lots of chopped tomatoes
Chopped onion
Chopped jalapeno
chopped green pepper
either fresh or frozen corn
chopped cucmber
minced garlic
dash of extra virgin olive oil
sea salt (to taste)
black pepper (to taste)

Mix it all together and taste, adjust accordingly! Sorry it's vague, but every batch it a little different.

Roasted Tomato Basil Soup (from the Vegan Lunch Box By: Jennifer McCann
Makes 4 servings (of course we did 4 times that)

6-6 ½ lbs plum tomatoes, cut in half lengthwise (about 35)

¼ c. plus 1 tbsp extra virgin olive oil

1 tbsp kosher salt

½ medium onion chopped

1 large garlic clove, minced

1 tsp red pepper flakes

2 c. fresh whole basil leaves (2 oz bag)

½ tsp dried thyme

Preheat oven to 400°F.

Arrange the cut tomatoes on a large (10x16 inch) baking sheet. Drizzle the tomatoes with ¼ c. olive oil and sprinkle with salt. Toss with your hands until the tomatoes are evenly coated with oil, then arrange them cut side up; they should fill the pan completely. Place in oven and roast the tomatoes for 50 minutes. Remove pan from the oven and set aside.

Warm the rest of the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and slightly golden, about 10 minutes. Add garlic and pepper flakes and sauté for one more minute. Carefully pour in all the tomatoes and their juices. Add the basil, thyme and 1 c water (you may need an extra cup if the tomatoes are on the dry side). Simmer for 15 minutes. Remove from hear and allow to cool slightly.

Blend the soup in batches in the blender, pouring finished soup into a clean saucepan or soup tureen (you may wish to stain the soup as you do this to remove any remaining skin or seeds, depending on the strength of you blender).
All recipes were delicious, and I hope they stay that way because we will be eating them all year!