I like to
use organic tomatoes, but it's not a requirement.
This recipe is also considered Simply Filling for WW as long as
you use organic tomato paste!
Be sure to
use organic tomato paste found in glass containers to avoid BPA leakage.
For the BBQ sauce,
I used organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenne).
Not exact matches
Hi Marshall, I buy
organic sun dried
tomatoes soaked in olive oil, but make sure to drain them when you
use them.
I didn't have fresh
tomatoes on hand, so I just
used canned
organic fire roasted whole
tomatoes.
I
used the gorgeous,
organic beefstake
tomatoes you see pictured, but if you'd like to speed up the sauce cooking time you can
use plum or roma
tomatoes, which have less liquid.
* 1 tablespoon olive oil * 1 tablespoon
organic butter * 2 large garlic cloves, peeled and minced (
use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup
tomato sauce, preferably
organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Tonight I made quinoa tacos by
using 1 cup quinoa, 1 cup corn, 1 cup
organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can
organic black beans, 1 can fire roasted
tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
handfuls of:
organic romaine lettuce chopped
tomato a little chopped red onion (as little or as much as you like) vegan cheddar cheese (optional)(we didn't
use any and they were great)
I
used organic grape
tomatoes, from Trader Joe's, in this recipe and they were fantastic.
Use your favorite canned
organic tomatoes in place of fresh to get all the flavor of summer in February.
2 Tbsp of
tomato paste (we didn't have any so see how I improvised below) 2 cloves of garlic 1 tsp of
organic cane sugar (you could
use raw honey or brown sugar, too — or omit it altogether) 2 tsp dried basil (or 2 Tbsp fresh) 1 tsp salt 1 Tbsp of red wine vinegar
For the
tomatoes, I
used defrosted slow roasted
tomatoes that I made this summer with
organic tomatoes from my garden.
* 2 tablespoons
organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted
tomatoes or chopped
tomatoes * 1 large handful of herbs, chopped (if not
using slow roasted
tomatoes) * 6 eggs, preferably
organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
Instead, I chose to
use organic plum
tomatoes and tomatillos, which make a great pair.
Oh, and an awesome way to boost up the smoky, roasted flavor is to
use canned fire - roasted
tomatoes — this post isn't sponsored, but Muir Glen makes a great
organic option.
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed
tomatoes (I
used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
Each jar of
tomato sauce is produced in small batches
using imported
organic whole Italian plum
tomatoes, vegetables and spices.
I
used an
organic version of something like Rotel, instead of
tomato, skipped the bay leaf,
used a 15 oz can of black beans, added 1/2 can of re-fried beans (stir in before adding the black beans and second amount of vegetable broth), and added an extra cup of vegetable broth.
The short easy route: to buy a can of roasted
organic tomatoes... Well, sometimes you just have to
use a salvation can when
tomatoes are not in season and your frozen
tomatoes are gone!
Organic Fire Roasted
Tomatoes (I
used Muir Glen
organic) this is a must!
* 1 cup millet * 3 cups water * 3 cups minced parsley (I
used curly, but flat is fine, too) * 4 medium
tomatoes, diced (about 1 cup) * 4 Cara Cara or blood oranges, peeled with a sharp knife so there is no pith, then diced * 2 cup diced cucumber * 2 cup diced pitted green olives (I
used Divina
Organics brand) * 2 large shallots, peeled and minced * 1 1/2 teaspoons ground cinnamon * 1/2 cup olive oil, plus 2 tablespoons
1 pound black beans, soaked overnight (or
use the quick soak method) 2 tablespoons
organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I
used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced
tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
2 tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I
used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed
tomatoes or plain roasted
tomatoes, if
using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
We only
use the best,
organic ingredients, and the soup is a delicious mix of juicy Italian
tomatoes, red peppers, with an indulgent dash of coconut cream, which will make following the low - FODMAP diet a pleasure!
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I
use rice pasta) 1/2 Jar of Crushed
Tomatoes (I
use edens
organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed
tomatoes (I
used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I
used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon
organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape
tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of
using a fresh chile pepper) * 1 1/2 cups coconut milk (I
used one can of
organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
The stock is made
using a variety of
organic vegetables as well as carrot and onion juice concentrate and
tomato paste which gives it a reddish tinge.
I
used potatoes with kale & garlic, wrapped in
organic corn tortillas, topped with
tomato sauce I made from scratch.
Basic Wheat Crust (or
use your own favorite recipe) 3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We
use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One cup
organic diced
tomatoes (one half...
GREAT RECIPE and was happy to have
used my
organic locally jarred heirloom
tomatoes and local kale for the recipe.
Of course, you can
use prepared
tomato soup (Pacific is an
organic brand I like) but it's so easy to pull together with fresh ingredients — especially if you've canned your own
tomato sauce from your homegrown (or farmers» market)
tomatoes — that it won't make you the least bit grumpy to make the soup base from scratch.
Made
using the finest quality, freshly harvested 100 %
organic Italian
tomatoes that have either been mashed or pureed until delightfully smooth, or crushed into a rustic, chunky, flavoursome sauce.
Sourced from only the finest quality 100 %
organic ripe
tomatoes in Italy, then packaged for ease of
use in BPA free tins.
*
organic corn --(
used in this muffin recipe) *
organic black beans --(
used in this appetizer recipe) *
organic white beans --(
used in this soup recipe) *
organic chickpeas --(
used in this hummus recipe) *
organic diced
tomatoes --(
used in this chili recipe) * coconut milk --(
used in this sauce recipe)
can of
organic plum
tomatoes) * 1 big handful of
organic swiss chard (or
use another green like kale), rinsed well and chopped * 4 eggs, preferably
organic and free range (I
use eggs from my backyard chickens) * Sea salt and freshly ground pepper to taste
Peel, seed, and chop (or
use 1 28 - ounce can
organic diced
tomatoes.)
I didn't have fresh
tomatoes so had to
use canned, didn't have the Garam Masala but
used a little Thai Curry Paste, added chicken thighs that I had sautéed and seasoned,
organic multi-colored carrots, which made this dish even more beautiful, and served with rice and steamed spinach.
I
used organic romaine lettuce, black beans,
tomatoes, onions and avocado.
A few items I
use that I didn't see on your list that I do buy are
organic sun - dried
tomatoes in olive oil, mirin, and
organic tahini which I thought would be ok... I also buy balsamic, rice wine, and red wine vinegar, but I assume you would say these are no - no's, right?
INGREDIENTS 1 1/2 cup
organic red lentils (uncooked) 2 3/4 cups
organic vegetable broth 1 can
organic full - fat coconut milk (13.5 ounce can) 3 Small
organic roma
tomatoes (diced) 1/2 Large
organic onion (diced) 1 cup
organic kale (chopped) 2 tablespoons
organic tomato sauce (I
used tomato paste) 1 1/2 teaspoon
organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch
organic cayenne pepper
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces)
organic fire roasted diced
tomatoes (I
used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
Meanwhile, finely chop the herbs, the
tomatoes and the cucumber (best to
use an
organic cucumber that you can
use with its peel).
1/2 tsp cumin seeds 200mL extra virgin olive oil —
use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp
organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small
tomatoes, roughly chopped Salt and pepper to taste
Here I
use a combination of
organic strained
tomatoes, apple cider vinegar, maple syrup, and olive oil.
I will often
use organic red, yellow and orange bells or mini sweets (on the dirty dozen)
organic zucchini maybe some
organic yellow squash when the squash gets to your desired softness stir in the corn and
organic tomatoes.
Pasta lovers can look forward to an outstanding selection of Farinacei (handmade pastas) such as Ricotta Lemon Ravioli (orange butter sauce), Hand - Rolled Potato Gnocchi (
organic mushrooms, basil, white truffle oil) and Tagliatelle Bolognese (braised veal, beef, pork,
tomato sauce); all prepared in house
using the «la monferrina» pasta machine imported from Italy.
I subbed chicken thighs for the breasts and
used 2 cans of
organic diced
tomatoes to sub for the fresh.