Wednesday, September 28, 2011

Friday Night Cookin' with Becky & Kathy

Another fabulous Friday of cooking with my favorite vegan friendly omnivore!

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In an attempt to highlight the bounty of tomatoes and herbs from Kathy's garden, we planned a night of Bruschetta, and Homemade Garden Tomato Soup.

Kathy was kind enough to bring most of the ingredients right from her garden (YES!).  She only requested I make ricotta cheese, (or "some ricotta cheese vegan thing-y", as she calls it), which, I could gladly oblige.
Tofu Cashew Ricotta (iPhone pic)
This one came out really well. I was pleased!

My new favorite method for making vegan ricotta is actually a mix of the Tofu Ricotta AND the Cashew Ricotta recipes from Veganomicon.  The texture of the tofu is a perfect base, and the pureed cashews, lemon juice and olive oil add just the right creaminess. I also like to add nutritional yeast to taste, which gives the ricotta that extra nutty, cheese-like flavor.  The addition of nutritional yeast is only in the TOFU Ricotta recipe, and not in the Cashew version.  I like to live large and add it anyway.

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And now for the soup:  I think Kathy harvested every plum tomato she had!  So we went to work washing and scoring the bottoms with a little "x", then dropping them into a pot of boiling water.  About 20 seconds later, we plunged them into a giant bowl of ice water and started peeling!  I must say, this task is much more fast and painless with two rather than one! :)  And boy was it worth it.
Garden Tomato Soup (iPhone pic)
No fancy recipe, just taste as you go!
Half a large onion, diced
2-3 cloves, chopped garlic
3 pounds plum tomatoes, peeled and chopped
Olive oil
Vegetable Stock
Fresh Rosemary and Oregano
Salt and Fresh Ground Pepper, to taste

Sautee onions and garlic for 5 mintues until tender.
Add tomatoes and stir well.
Simmer for about 20 minutes, and puree in a blender to dseired consistancy. 

A stick blender would have come in really handy here.  I'll get one of those someday...  We decided to leave the soup with a bit of texture instead of pureeing it totally smooth - mostly because it was molten hot, and we were too hungry to wait for it to cool and safely blend it all the way.

Place 1 large spoonful of cashew ricotta in the middle of your soup bowl, then ladle in the garden fresh tomato goodness...DELICIOUS! ^_^

1 comment:

  1. Yum, I'd love a garden full of tomatoes! I love your idea of mixing the cashew & tofu ricottas too, I'll be trying that!