Day 266 Tomato and Mushroom Pizza

Tomato and Mushroom Pizza

1 Package Dry Yeast
1 Cup Warm Water
1/2 Teaspoon Salt
1 Tablespoon Agave Nectar
2 Tablespoons Safflower Oil
2 1/2 - 3 Cups All Purpose Flour
2 Tablespoon Tomato Paste
1/4 Cup Pesto
2 Tablespoons Red Wine
1 Can Diced Tomatoes
1 Cup Mushrooms, sliced
1/4 Cup Nicoise Olives
1/4 Cup Sliced Almonds
2 Tablespoons Nutritional Yeast

1.  Preheat the oven with a pizza stone at 450 F for 1 hour.

2.  Add water to yeast in the bowl of a stand mixer fitted with a dough hook.  Let stand for 5 minutes.  Add the salt, agave nectar and oil.  With the motor running, add the flour a 1/2 cup at time.  Knead until a sturdy dough is formed. Let the dough rise for 30 minutes in a covered bowl in a warm place.

3.  Mix the tomato paste, wine and pesto in a small bowl.  If the sauce is too thick, use some of the juice from the canned tomatoes to thin the sauce.

4.  Using you hands, spread the dough out on a floured surface.  Place the dough on a pizza peel with a piece of parchment paper on top.

5.  Spread the sauce evenly on the dough.  Drain the tomatoes and spread over the surface of the sauced dough.  Layer the mushrooms, olives and almonds on top of the pizza.  Sprinkle the nutritional yeast on top. Bake on the stone for 20 -30 minutes until the crust is brown.  Let sit for 5 minutes before slicing.

Pairs well with Cave de Die Jaillance Sparkling Muscat

Soundtrack Spotify's Peaceful Piano Playlist

Day 306 Tomato Corn Salad

Tomato Corn Salad

1 Onion, diced
1 Red Bell Pepper, diced
6 Ears Corn, cut off the cob
2 Tomatoes, diced
1 Cup Baby Spinach
1 Bunch Italian Parsley, chopped
1 Tablespoon Kelp Granules
1/4 Cup Stock

1.  Saute onion, pepper and corn in stock over medium heat still softened.

2.  The remaining ingredients and cook for 10 minutes.

Goes well with Mexican Rice

Soundtrack The Naked and the Famous - Simple Forms

Day 252 Tomato Broth

Tomato Broth

5 Tomatoes, cored and chopped
2 Cups Veggie Stock
1/2 Onion, chopped
2 Cloves Garlic, diced
2 Sprigs Fresh Thyme
1 Sprig Fresh Oregano
Several Sprigs of Parsley
1/4 Green Pepper, chopped
Salt to taste

1.  In a large pan, add all the ingredients and bring to a boil.

2.  Reduce to medium and cook for 30 minutes.

3.  Blend with an immersion blender.

Goes well with Veggie Balls

Soundtrack John Mellencamp - American Fool

Day 238 Tomato and Mushroom Soup

Tomato and Mushroom Soup

1 Red Onion, chopped
4 Tablespoons Olive Oil
6 Branches Thyme, leaves removed
1 Tablespoon Oregano
14 Ounces Mushrooms, sliced
Salt to taste
1 Garlic Clove, minced
28 Ounces Canned  Chopped Tomatoes
4 Cups Stock
4 Ounces Sundried Tomatoes, pureed
Pepper to taste
Baguette, thinly sliced
Vegan Parmesan for garnish

1.  Warm 2 tablespoons of oil in a soup pot, slowly cook the onion over low heat with the thyme and oregano until the onion is softened.

Pureed sundried tomatoes

2. Heat 2 tablespoons of oil in a large skillet, add the mushrooms.  Toss them to distribute the oil.  Salt slightly and continue to cook until they release their juices.

3.  Add the mushroon to the onion with the garlic, tomatoes, salt, and a cup of the stock.  Cover and stew slowly for 20 minutes.  Add the remaining stock and sundried tomato puree.  Bring to a boil, reduce, and simmer for 25 minutes.

Baguette croutons

4. Taste for salt and add pepper.  Brush the bread slicees with oil and toast in a hot oven.  Garnish with cheese.

Soundtrack - Joseph Arthur - Lou

Day 207 White Bean and Tomato Soup

White Bean and Tomato Soup

3/4 Cup Dry Navy Beans
10 Fresh Sage Leaves
4 Cloves Garlic,peeled
3 Bay Leaves
6 Thyme Branches, leaves pulled off
3 Tablespoons Olive Oil
Salt
1 Yellow Onion, chopped
2 Tomatoes, chopped
Pepper
Parsley Sauce

Parsley Sauce
1 Cup Parsley Leaves
2 Cloves Garlic
1/4 Teaspoon Salt
3 Tablespoons Vegan Parmesan, grated
1 Tablespoon White Wine

1. Put the beans in a large soup pot and cover with fresh water.  Add half the sage, 3 cloves of garlic, 2 bay leaves and thyme.  Add 1 Tablespoon of olive oil.  Bring to a boil.  Add a teaspoon of salt and cook the beans at a slow boil until they are tender.  Remove from heat and separate the beans and the broth.  Discard the herbs.

2.  Warm the rest of the oil in a soup pot with the remaining sage, garlic (chopped), and bay leaf for 1 -2 minutes.  Then add the onion and cook till it is soft.  Stir in the tomatoes and add 6 cups of bean broth.  Bring to a boil and simmer for 20 minutes.  Add the beans and cook 10 minutes.

Parsley Sauce

3.  Add the parsley sauce ingredients in a food processor and process till a sauce forms.

4.  To serve, pour the soup into a bowl.  Add a tablespoon of parsley sauce and sprinkle with vegan Parmesan cheese.

Soundtrack Pretty Lights - Taking Up Your Precious Time

Day 205 Tomato Sandwich

Tomato Sandwich

4 Ounces Cheddar Style Vegan Cheese
1 Tomato, sliced
1/2 Cucumber, sliced
Red Onion, thinly sliced
Basil Mayonnaise
4 Slices Bread

Basil Mayonnaise
1 Cup Vegan Mayonnaise
1 Clove Garlic, minced
6 Tablespoons Basil, chopped
Salt and Pepper to taste

Basil Mayonnaise

1. Mayonnaise - Mix all ingredients together in a bowl.

2.  Preheat oven broiler.  Layer cheese on two slices of the bread.  Layer the tomato and onion on the other two.  Broil until bread is toasty and cheese is melted.  Move the tomatoes and onion on top of the cheese.  Generously spread the mayonnaise on the bread. Add the cucumber slices.  Season with salt and pepper.

Makes 2 sandwiches

Soundtrack Paul Simon - Songs from the Capeman

Day 128 Shells, Tomatoes, Garlic and Parsley

Shells, Tomatoes, Garlic and Parsley

2 Pints of Cherry, Grape, or Small Tomatoes, halved or quartered
2 Shallots, finely chopped
4 Cloves Garlic, finely chopped
6 Tablespoons Olive Oil
1 Small Bunch Flat Leaf Parsley, roughly chopped
Salt and Pepper to taste
12 Ounces Shell Shaped Pasta

Ingredients

1.  In a large skillet add all ingredients except the pasta.

Tomato mixture

2.  Bring a large pot of water to a boil and add pasta.  Cook until the pasta is done.  Drain and return to pot.  Warm the tomato mixture over medium heat.  They do not need to be fully cooked, just lightly heated.  Add to the pasta.  This dish can be eaten immediately or chilled for a pasta salad.

Good for camping trip to eat cold or warmed lightly on a camp stove.

Pairs well with Underwood Pinot Gris.  Canned wine is great for festival camping that does not allow bottles or any glass.

Soundtrack Red Hot Chili Peppers - Stadium Arcadium

Day 122 Tomato Spinach Flatbread

Tomato Spinach Flatbread

1 Recipe Onion Focaccia - (Day 120 adjusted.)  Just make the bread, do not add the onion layer.  Add 1 Tablespoon of Fresh Rosemary after the first rising. Roll the dough into a square.  After the second rising, follow the recipe below.

Dough ready for 2nd rising

Preheat oven and pizza stone to 450F for at least 30 minutes.

Sauce

Sauce
1 Cup Nutritional Yeast
2/3 Cup Water
2 Garlic Cloves, minced
2 Tablespoons Ranch Dressing (Day 112)
1 Teaspoon Salt

Mix all ingredients together and spread on the risen bread.

Toppings

Toppings
Spinach Leaves
Tomato, thinly sliced
Onion, thinly sliced
1/3 Cup Chickpeas, cooked
Salt and Pepper to taste

Layer the toppings on the sauce.  Bake for 30 minutes.

Ready to cook

Soundtrack - The Shrine - Bless Off

Pairs well with  Chateau Grande Cassagne Rose

Day 67 Roasted Tomato Soup

Roasted Tomato Soup

2 Pounds Plum Tomatoes, halved
1 Red Bell Pepper, seeded and halved
2 Garlic Cloves, chopped
1 Tablespoon Olive Oil
1/4 Red Wine
1/2 Cup Parsley, chopped
1/4 Teaspoon Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
Cucumber, chopped, for garnish

Ready to broil

1.  Turn oven on to Broil.

Roasted tomatoes

2.  Place tomatoes and bell pepper on a baking sheet.  Broil until the skin is blackened.  Transfer the pepper to a paper bad and let it stem until cool enough to handle.

3.  Heat oil in large saucepan.  Saute garlic until lightly browned.  Add the tomatoes, including the skin. Reduce heat to medium. Remove the pepper from the paper bag and remove the skin.  Add the pepper to the soup.

4 Add the wine, parsley, and seasonings to the pot. Stir and cook until the tomatoes lose their shape. Use an immersion blender to blend the soup to a creamy texture.  Garnish with cucumber and serve.

Goes well with calzones.

Soundtrack Sixx:A.M - Modern Vintage

Day 65 Tofu, Lettuce and Tomato Sandwich

Tofu, Lettuce and Tomato Sandwich

1 Tablespoon Mustard
1 Tablespoon Soy Sauce
1 Teaspoon Adobo Sauce from canned chipotle peppers
14 Ounces Extra Firm Tofu
4 Tablespoons Just Mayo
8 Slices Whole Wheat Bread, toasted
4 Pieces Green Leaf Lettuce
2 Tomatoes, sliced

1.  Preheat oven to 475F.  Coat a baking sheet with oil.

2.  Combine mustard, soy sauce, and adobo sauce in a small bowl.  Slice tofu into 8 pieces. Pat dry with a paper towel and place on baking sheet.  Brush half the sauce over the tofu then flip the tofu pieces and brush with the remaining sauce.

Ready to bake tofu

3.  Bake the tofu for 20 minutes.

Baked tofu

4.  Spread mayo on toasted bread. Place tofu, lettuce and tomatoes on the bread to make 4 sandwiches.


Goes well with Broccoli Slaw
Soundtrack AC/DC - Back in Black

Addicted to Results 4/14

Hemp Protein Green Smoothie

Time for another Addicted to Results challenge at Canton Club. I will be using the blog as a food log.  I started the day with a Hemp Protein Green Smoothie.  This is a blend of water, frozen pineapple, ginger, hemp protein, frozen banana, lemon and ice.  This kept me fueled for a 3 mile and some treadmill inclines.

Lunch was a modification of the Tofu Fra Diavolo.  I did not quite have of the sauce for a serving, so I made up the difference with some Kale Salsa on top of the whole wheat spaghetti.   It worked.

A snack of banana with  almond butter spread on it, was my pre workout snack before the XPF Foundations class at the gym.  The class is a circuit of resistance training with some cardio thrown in.  Yes, I am sore today.

Roasted tomatoes

In the afternoon I made a large batch of roasted tomatoes to use for several meal.  The tomatoes were quartered and seasoned with salt, pepper and parsley and cooked in a bit of olive oil.  Once they done, a splash of red wine was added.

Barley Salad

The base of dinner was a Barley Salad.  I used some of the barley that was cooked a few days ago and added cucumber, kalamata olives, Kale Salsa, Roasted Tomatoes, chickpeas and a Lemon Vinaigrette that I had also made earlier. 

Lemon Vinaigrette

The vinaigrette is easy.  Some fresh meyer lemon juice, olive oil, salt, black pepper, and a little bit of sugar.

This is the final dish.  The Barley Salad is on top of some butter lettuce and topped with some Beyond Meat mock chicken.

Kale Salsa