Easy As Can Be Tomato Soup

I use to hate tomatoes when I was younger.  I had no problem with fresh tomatoes, but it was  cooked tomato I had a problem with.  They were always around to make everything soggy or weird tasting.  Thinking you’re going to enjoy your grilled cheese,  and wham! you’re hit in the face by a slap of hot tomato, that seems to have come from the depths of hell its so hot.  As I got older I decided to give tomato another chance, and boy was I glad I did.   I started liking tomato soup so much that when I saw it as the soup of the day at restaurants I would do a little mental dance, only to be disappointing by the thick weird heated pasta sauce with a slice of bread restaurants were serving me.   So of I set to find an easy, yet delicious recipe that would make my taste-buds happy, but also be really quick to prepare.  So if you’r looking for an easy as can be recipe, that’s really yummy and that will have you out of the kitchen in no time at all, this is the recipe for you.

EASY TOMATO SOUPserves 4

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Ingredients

  • 2 tbsp butter/ margarine
  • 1 large white onion, diced
  • 4 cloves garlic, chopped
  • 1 can diced tomatoes
  • 2 tbsp flour
  • 3 cups vegetable stock
  • 1/2 tsp thyme
  • 1 tsp sugar or sweetener of choice
  • salt and black pepper to taste

Directions

In a large pot over medium heat add the margarine and let it melt.  Add the onion and garlic and saute until translucent and fragrant.   Add the flour and thyme and stir until it forms an almost paste slowly add the stock while stirring until the clumps are gone.  Add the tomatoes and let simmer on low for 1 minute.   Add sugar.  Remove from heat and let cool for a couple of minutes.

Puree the soup until soup and creamy taste and season with salt and pepper.

Serve with grilled cheese sandwich. Yum

Garlic and Herb Tofu Cream Cheese

I’ve had an extreme craving for bagel lately. A craving that no other bread  type could satisfy.  You know when you can’t find something and you wonder if it ever existed or if you just created it in your head? No? just me? Well, that’s what it felt like  It was near impossible to find a bagel anywhere and by some lucky miracle ( a lot of driving around), I found some.  They were small, and generally subpar, but I found some.  I had the biggest smile the whole day.  Yes, it doesn’t take much to make me happy, even now I can’t stop smiling, the word smile was said and that my friends deserves a big giant smile.

For a day they kept looking at me saying “eat me”, it was like I was in Alice in wonderland, but unlike Alice I waited.  I waited to make the perfect tofu cream cheese to go with my bagel.  Some cucumber slices, peppadew slivers and that rocking cream cheese, just made one happy lady out of me!  Okay, I’m really just rambling on now and I know you just want to get to the recipe.

GARLIC AND HERB TOFU CREAM CHEESE

Tofu Cream Cheese

Ingredients

  • 1 package extra firm silken tofu, patted dry
  • 3 tbsp tahini
  • 2 tbsp non dairy milk
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp liquid sweetener
  • 1 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme

Directions

Place everything in a blender and blend until smooth.  Taste and adjust.  Refrigerate for a couple of hours to firm it up.  This doesn’t taste exactly like dairy cream cheese, but it is a cheaper and nice alternative.

tofu cream cheese

Yum!

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Butternut Biscuits

Yes, a biscuits recipe and its not even anywhere close to thanksgiving or Christmas! Well if you do that whole Christmas in July celebration than this is the recipe for you! or you know what? Just enjoy it now, its so good and goes perfectly with a gravy, and lentil meatloaf. We started eating it as is, without anything on it and its was darn good!

Feel free to add things like sage, or rosemary to this, I didn’t add any of those things, because I wanted a simpler, lighter biscuit, without an explosion of taste in my mouth.

BUTTERNUT BISCUITS 8 biscuits

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Ingredients

  • 1 medium butternut, cut in half and roasted until soft. Flesh scooped out and purreed. 1 cup of purree
  • 1 cup all purpose flour
  • 1 cup wholewheat flour
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1/2 cup non dairy milk

Directions

Preheat oven to 356 degrees F/ 180C.

Line a baking sheet with parchment paper.

In a large bowl add all the ingredients incorporating until you have a thick dough, its should be slightly sticky.

Drop large spoonfuls onto the baking sheet, until you have used all your dough.

Bake for 15 – 20 minutes until golden brown.

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