rants & recipes

Archive for the ‘tomatoes’ Category

Vegan Tomato Cream Soup

Posted by trktos on 19-March-2011

Sick house here … luckily, not too bad though and already getting better by day 2 of sniffling … still, though, I wanted something hot and soupy, so I made a pot of tomato cream soup today. Turned out pretty good, though I will make some adjustments next time.


  • 1 small onion, sliced
  • 3-4 cloves garlic, diced
  • handful of sun-dried tomatoes
  • olive oil
  • 28 ounce can of crushed tomatoes (mine had basil)
  • about 1 1/2 cup pizza sauce
  • dash soy sauce
  • 3 cups water
  • 2 vegetable broth cubes
  • 1/4 cup vegan margarine
  • scant 1/4 tub of tofutti cream cheese
  • 1 cup unsweetened mimic cream


  1. Sautee onion, garlic and dried tomatoes in some olive oil.
  2. Put canned tomatoes, pizza sauce, soy sauce, water, vegetable cubes and margarine in a stock pot. Add cooked onion, garlic and tomatoes.
  3. Heat to a boil and allow to simmer for about 20 minutes.
  4. Turn off heat, blend with an immersion blender.
  5. Add cream and cream cheese, continue to blend until smooth.
  6. Serve hot.



  • Next time,  I will decrease the mimic cream … mimic cream has a flavor that I don’t really like and 1 cup is too much, in this recipe. I’ll probably go for 1/3 cup and make up the difference with broth.
  • I will probably decrease the cream cheese a bit, too.
  • I may add some cooked potato for thickener, and experiment with adding a sort of roux, as many recipes online call for flour.
  • With a few tweaks, this could definitely become a go-to meal for sick soup. And no chickens have to die.



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Finally, Soup!

Posted by trktos on 6-November-2009

I’ve been trying to make some soup for a while, but have neglected to get things started early enough. Which is to say, before Evin gets home and objects to soup. Finally, last night, I managed to get a jump on things … and just in time, too, because I had some veggies that just needed to be used up and no real ideas for anything else to do with them.

Cabbage Amaranth Soup

  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 1/2 head cauliflower, chopped
  • 1/2 head green cabbage, sliced into thin shreds
  • ~ 10 sun-dried tomato halves, minced
  • 3/4 cup amaranth
  • seasoning, maybe about 1/2 tsp each of rosemary, thyme; 1/4 tsp each of ground savory, ground sage, caraway seeds; 2 bay leaves, salt and pepper to taste
  • ~ 1 tbsp Better Than Chicken bouillon
  • 1 bouillon cube
  • ~ 2 tsp marmite
  • ~ 2 tbsp tomato paste
  • dash soy sauce

Hold out cabbage and cauliflower. Almost cover remaining ingredients with water. Bring to a boil, simmer for about 10-15 minutes(?). Add cabbage and cauliflower and cook until done.

Anyway, a hearty, satisfying soup but could have used a tad more flavor. It would be good with some spicy sausage. Next time.


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Quick Vegan Chili

Posted by trktos on 12-September-2009


  • 6 large cloves of garlic, minced (yes, really, 6!)
  • ~2 tbsp oil
  • 3 tbsp chili powder
  • 1 tbsp oregano
  • 1/2 tbsp cumin
  • 1/2 tsp red pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp cocoa or 1 ounce unsweetened baking chocolate
  • 1 tbsp onion powder
  • 1 28-ounce can of tomatoes (with liquid)
  • 3 14 or 15-ounce cans of beans, drained and rinsed well
  • 1/4 cup soy sauce
  • 1 1/2 cups TVP or 1 block of tofu, frozen, thawed, pressed and diced or a 4th can of beans or a similar amount of Soy Curls (just find some more vegan protein, ok? =)
  • 3 – 4 1/2 cups water (depending on your protein (more for the dehydrated stuff) and how thick you want your chili)
  • Optionally, use 1/2 cup strong coffee for 1/2 cup of the water
  • 2-3 tbsp corn meal


  1. In a large stock pot, sauté garlic in oil for about 5 minutes.
  2. In a dry, non-stick skillet,  toast spices over medium-high heat, stirring frequently, until fragrant. (Optional.)
  3. Add tomatoes and spices to garlic.
  4. Rinse out tomato can, adding water to the pot.
  5. Add your protein and beans.
  6. Bring to a boil and simmer for about 30 minutes. (Cooking times may vary depending on your beans, and protein.)
  7. Add soy sauce about half-way through simmering time.
  8. In the last 5 minutes of cooking, stir in corn meal.
  9. Serve with crackers or pasta for chili-mac.


  • I’ve started to use dried beans in this chili. 1/3  to 1/2 cup of dried beans, when cooked, is equal to a can of beans. So I would use approximately 1 1/2 cups dried beans for this recipe.
  • I also like lentils as one of my beans – a good 5 hour soak in warm water, and lentils will cook in 20-30 minutes. Put them in early. (Sometimes, if using canned beans, I don’t put them in for the whole cooking time because they are already cooked.)
  • Do most people add cream cheese or sour cream to their chili? I add a dollop of whatever Tofutti we have in the ‘fridge.
  • This is a combination of Bryanna Clark Grogan’s 30 Minute Chili and VegNew’s Chocolate Chili, with my own adjustments.

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Hearty Barley Lentil Tomato Stew

Posted by trktos on 14-December-2008


  • 1 onion
  • 3+ cloves garlic
  • 1 1/2 carrots
  • 2 medium potatoes
  • 2 Chinese eggplants
  • 1 stalk celery
  • 8 ounces mushrooms
  • 1 zucchini
  • 28 ounce can pear strip tomatoes
  • ~ 1 tbsp Better Than Bullion Vegetable Bouillon
  • ~ 2 tsp marmite
  • salt, pepper to taste
  • 1/4 cup whole wheat flour
  • dash nutritional yeast
  • dried parsley
  • 1 cup barley
  • 1 – 1 1/2 cup lentils
  • dash oregano
  • water
  • olive oil
  • 2 Rapunzel vegetable cubes


  1. Rinse and soak barley and lentils about 6 hours before cooking.
  2. Wash, dice all other vegetables, chop up tomatoes.
  3. Add grains, vegetables,  tomatoes and olive oil to pot, nearly cover with water.
  4. Bring to a boil, turn down to simmer and add salt, pepper, marmite, bouillons.
  5. Simmer for about 20 minutes.
  6. Make thick paste from flour, yeast, parsley, oregano and a little water. Stir into soup/stew, cook until thickened.
  7. Stir this stew occasionally … more often if you’re making this fairly thick – barley will try to stick to the pot bottom!
  8. Cook for another 10 minutes or until the lentils and barley are done to taste.

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Spicy Rice And Black Eyed Peas

Posted by trktos on 25-August-2008

We used to make this often, like once a week or so. Haven’t made it in a long time but should revisit it again soon.


  • 3/4 cup uncooked white rice
  • 1/4 cup green pepper, chopped
  • 1 medium onion, chopped
  • 1/4 tsp salt
  • 1/4 tsp red cayenne pepper (or more … I used to add 1/4 tsp red pepper flakes also)
  • 1 tsp oregano
  • 2 cloves of garlic
  • 1 (15 oz) can stewed tomatoes, undrained
  • 1 (15 oz) can black eyed peas, drained
  • 1/2 cup water


  1. Mix all ingredients in a 10-12 inch skillet and bring to a boil.
  2. Cover, turn the heat down to low and let simmer for 25 minutes or until the sauce is incorporated and the rice is done. Add more water if needed.
  3. Serve.

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