Bumper Crop Solutions

This is the time of year when we can find an abundance of wonderful summer ripe tomatoes at farm stands and grocery stores. But how many tomatoes can one realistically eat? Since late summer tomatoes are both deliciously sweet and surprisingly inexpensive, I always buy more and use them in a variety of ways, to make fresh sauce or roasted tomatoes.

Instead of canning my sauce I simply place a meal’s worth into a plastic freezer zip bag. They are such a treat that they are never stored for very long and preparation becomes a snap. Simply place a potful of washed tomatoes in about two inches of water. You will basically be steaming them. Cover the pot and bring to a boil. Once the water boils remove from heat. The skin of the tomato should be cracked and slightly pulled away. Let them cool to the touch, then pull off the skins, and crush the meat. Add some fresh basil, a little olive oil, a sprinkling of sea salt and you have a light and tasty meal.

When roasting , place washed whole tomatoes on a sheet or shallow baking dish, don’t crowd them, sprinkle with a little sea salt and olive oil, and slow roast in a preheated oven at 375 degrees, until the tomatoes are shriveled but not dehydrated. Let them rest until they are cool enough to handle. These make a wonderful salad with sliced red onion and basil and are also delicious on pasta with baked tofu, parsley, and rinsed capers.

Sometimes the solution to an abundance of vegetables is simply preparing them in a new and creative way.

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Summer Peppers

Summer is upon us and that usually means a bounty of sweet orange, red, green and yellow peppers. Bell peppers are noted for being the leader among vegetables and fruits for their vitamin C content. When buying peppers make sure that they are firm, shiny, smooth and unblemished. Wrinkles and brown spots indicate that they […]

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Using Nut Oil

There are many varieties of nut oils available in stores today and each one offers a unique and different flavor and aroma. There are a few things to note when buying, storing and using nut oils. Most good quality nut oils are produced in France and California. The best way to discern the difference in […]

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Veggie Burger Ingredient Alternatives

Recently a viewer wrote with a question about veggie burgers. In our Veggie Planet episode, Didi Emmons and I put together a delicious burger built on a foundation of brown rice and kasha. Included in the burger are carrots, mushrooms, tarragon and walnuts. The question was concerning the addition of mushrooms. For those that don’t […]

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Vegan “Cheese” and Salad

I know you will all be looking here for an actual cheese product that is vegan. Surprise! What I am offering as a tip for cheese replacement is baked tofu. There are many cheese alternatives on the market these days and they are becoming increasingly popular. However, I haven’t found one that I really like. […]

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