Find the two recipes from this week’s video below:
I enjoyed these two recipes with my yellow squash bread from a few weeks ago with a little change. This time I substituted a mixture of stone ground cornmeal and rolled oats instead of just using oats. It is delicious both ways!
As always, all my “recipes” are general guidelines. I make up recipes based on whatever produce I have on hand. So I’ve written them out as I made them, but feel free to mix and match and try different variations.
Eating a whole food plant-based diet is very forgiving when it comes to cooking. Any veggies can pretty well pair with any others. So if you don’t have something a recipe calls for, swap it for something similar.
Roasted Tomato Pepper Soup
Roasting Ingredients
- 2 orange bell peppers, roughly chopped
- 1 green bell pepper, roughly chopped
- 2 red bell peppers, roughly chopped
- 4 or 5 jimmy nardello peppers, roughly chopped
- 2 red onions, roughly chopped
- 8 garlic cloves
- 1 cup yellow cherry tomatoes, halved
- 1 red tomato, roughly chopped
- 1 yellow tomato, roughly chopped
- 1 green zebra tomato, roughly chopped
- Balsamic vinegar (as much as you like, at least 1 or 2 tablespoons)
Blending Ingredients
- ½ teaspoon celery seed
- ½ teaspoon paprika
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon oregano
- ¼ cup fresh parsley
- Veggie broth (as needed to blend)
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Add all the roasting ingredients into a 9 by 13 inch casserole dish and drizzle balsamic vinegar over the top.
- Bake for 45 to 55 minutes, stirring halfway.
- Allow the veggies to cool for a few minutes before adding to a blender with the blending ingredients, using just enough veggie broth to get it to blend smoothly. Feel free to add more if you like a thinner soup.
- Enjoy with squash bread or toast and white bean and eggplant dip.
White Bean and Eggplant Dip
Ingredients
- 2 small eggplants, roughly chopped
- 3 cups cooked great northern beans (or 2 cans)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon or stone ground mustard
- 2 tablespoons Zaatar spice blend
- 1 tablespoon date syrup (more or less to taste)
- ½ tablespoon granulated garlic
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Place chopped eggplant on parchment- or silicone-lined baking sheet and roast for 30 minutes, stirring or flipping pieces halfway through.
- Add roasted eggplant to a food processor or high speed blender with remaining ingredients and blend until smooth. Add more apple cider vinegar or a bit of water as needed to blend.
- Enjoy with roasted tomato pepper soup and squash bread.
