Foodbuzz

Posts Tagged ‘tomato’

Ratatouille with Lentils

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Ratatouille with Lentils

I snatched this from a Sapphire and modified a bit …

See Ratatouille with Lentils on Key Ingredient.

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A delicious twist on an old standby. Good and good for you!

Delicious combo vegetable salad

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Dilled Veggie Salad

delicious satisfying combo raw/cooked salad goes well with a …

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I found this recipe in an Aussie food rag. If you don’t like grams, try about 12 cherry tomatoes and a regular family sized mess of green beans. I haven’t figured out how Aussies decide whether to use metric or English. Seems metric for weight and English for volume? Anyway this salad was a pleaser. I’d say if you spiked it up with tempeh it would be a meal on its own.

Greek Quinoa Salad

Quinoa Greek Salad

Quinoa is the ‘it’ grain and certainly has been the …

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In case you’ve been living in Pleasantville, Quinoa (pronounced Keen-Wa) is a high protein grain from South America. I predict more and more of it in North American cuisine as people gradually begin to catch on to its tremendous nutrition potential.

This is my first go at poaching someone else’s recipe from keyingredient.com. The problem with KI is that you cannot specify when searching that you only want to see recipes with pictures. For blogging purposes, I am only interested in recipes with visuals. Too many of KI’s recipes do not have pictures for me to spend much there time searching, but here is one I stumbled on with an awesome picture, and it’s an awesome vegetarian (not vegan) recipe as well. I’ve requested that KI make a filter that will only pass recipes with pictures, and I hope they will implement it soon. Recipes exist to be spread. If this contributor didn’t want it spread she wouldn’t have made it public! Spread mine all you want! Embed them in your own blog. Needless to say I friended the author of this one!

Gazpacho du jour

When I make gazpacho, I usually vary the ingredients and proportions depending what I have on hand. The one pictured is heavy on the cukes. We had a killer frost and I had to bring the rest of them in. I based it on someone else’s recipe just to make sure I didn’t forget anything critical.

Black eyed pea salad

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Black-eyed pea salad

Some people don't like black-eyed peas because of their …

See Black-eyed pea salad on Key Ingredient.

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There are plenty of fresh local peppers and onions and even still a few tomatoes left around here this time of year.  This is a high protein salad with plenty of raw goodness and it’s vegan if you omit the cheese.  Have it with some delicious rye and some greens and a piece of fruit for a power meal.

Grilled Portobello Mushrooms

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Grilled Portobello Mushrooms

Delicious satisfying vegetarian entree

See Grilled Portobello Mushrooms on Key Ingredient.

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And here is the eye-candy blow-by-blow for all you visual junkies. This is a very elegant and easy to make option if you’re having a vegetarian over for dinner you can just do one or two of these.

Spicy Split Pea Dip

The original recipe of this (from our local newspaper) said you should add the cumin and chiles after cooking the split peas, but I think serranos taste better when they are cooked, more good chile flavor and less throat choking picante. I also was trained to always saute cumin or any of the spices used in curry because heating them brings out their flavor.

My daughter and her teen aged friends were enjoying this after a long summer afternoon indoors playing Dance Dance Revolution. They were dipping raw zucchini strips (from the garden) and black olives, and I believe they eventually rigged up some toasted whole wheat tortillas. So much better for them than fried tortilla chips! I had mine mixed with some cooked quinoa (it seems to need something to give it a little body) and more tomatoes. I love it when we finally have our own garden tomatoes. YUM!

Tomato Basil Soup

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