Tomayto, Tomahto: 5 Undeniably Tasty Tomato Based Recipes

Before we get started…question! Have you really heard anyone pronounce tomato like “tomahto”? Yeah me neither lol. But no matter how you pronounce it, nothing can take away from the savory, tangy, deliciousness of this lovely “fruit” we call the tomato! Thanks to tomatoes we have pizza, pasta sauces, better salads, chunky chili, and several delicious dips, just to name a few things! But I have to be honest here for a quick second, growing up I could NOT stand tomatoes lol. Aside from ketchup, I would not eat anything with tomatoes in it. But as I grew older somehow my taste buds started to evolve and I can now happily say that I love them, mostly cooked though; I still can’t eat too many raw lol smh but hey baby steps right? After giving them a second chance I realized that they can be used in many ways and I thought it’d be cool to share a few of my favorite ways to enjoy them along with detailed recipes! Click the link below 😋

  1. Spicy pico de gallo & tortilla chips
  2. Creamy tomato & sweet basil pasta sauce
  3. Fried green tomatoes with vegan ranch
  4. Stewed tomato spinach grits
  5. Ricotta tomato toast (can be made vegan)

 

https://docs.google.com/document/d/1ThbcgvD2l7lpuPzkemtvLQjhP3oGPEUIlH5oICmp5jU/edit?usp=sharing

The Magical Meat Replacement…Jackfruit!

Oh Jackfruit 😉 my guilty pleasure! Never in a lifetime would I have even imagined using a fruit to replace meat but please believe me when I say it’s one of the best things I’ve ever eaten….EVER! This magical fruit will literally save your life if you’re looking for a cheat code into the plant-based lifestyle. It can be used as a meat replacement in all of your favorite meals such as tacos, pulled “pork” sandwiches, wraps, nachos, roast “beef”, etc the options are endless. Jackfruit is also is very easy to cook and doesn’t take up much time at all to prepare which is another plus!

Pulled BBQ Jackfruit Sandwich, Wrap, Tacos, etc.

Ingredients:

Canned jackfruit in brine (drain, rinse and remove seeds)

Salt

Pepper

Seasoned salt (add other seasonings according to meal)

Bbq sauce of choice, taco sauce, gravy, etc (according to meal)

olive oil

Instructions:

1.Open can(s), drain jackfruit, rinse in warm water, remove any seeds.

2. Cut pieces into halves.

3. Place in bowl and season with salt, pepper, seasoned salt etc.

4. Pour 1-2 table spoons of olive oil in bowl then mix the jackfruit around until it’s covered evenly in seasonings and oil.

5. Prepare as you normally prepare your meal. Be cautious that if using a skillet to cook the jackfruit (for example when making tacos) that it doesn’t need to cook long ( so simmer on a medium low heat and add more sauce (or whatever) periodically.

6. Once jackfruit is finished cooking take two forks and further shred it if it is not already shredded to your liking.

Jackfruit can be cooked in the oven, slow cooker, or in a skillet. After “saucing it up” add desired toppings, along with your favorite side and viola! You’re on your way to enjoying one of the best plant-based meals you’ve ever had in your life! If you have any left overs they can be frozen and of course can be turned into another meal of choice 🤤. I can go on and on about jackfruit because I just love how limitless this miraculous plant can be but I’ll stop here. Don’t just take my word for it, try it out for yourself. Jackfruit can be found in almost any grocery store on the canned fruit aisle. Remember to get the kind in brine and NOT syrup. Comment results below!

3 Delicious Meatless Fall Recipes

Eating plant-based is not only salads and smoothies…the possibilities are literally endless! You have no idea how many times I hear “I don’t see how you get full eating only vegetables” or “vegan/ vegetarian food is boring or nasty” along with one million other uneducated closed-minded comments. When I first started eating plant-based it was actually much easier than I expected! I simply recreated my favorite meals by including more fresh ingredients and excluding the processed ingredients such as dairy products, canned foods, and etc. So not only is the food I cook and consume comforting and fulfilling but it’s also fresh and if I say so myself delightful.

I’ve put together 3 fulfilling meal yet simple recipes guaranteed to make your tastebuds smile this Fall season…thank me later 😉

  1. Mexican Inspired 3-Bean Chili

Ingredients: 1/2 cup of Kidney beans, 1/2 cup black beans, 1/2 cup of pinto beans (soak beans overnight before, it’s ok to soak them all together), 1 tbsp of soy sauce, 1 tbsp of tomato puree, 1 tbsp of olive oil 1 packet of chili powder, paprika, cayenne , salt, pepper, 2-3 medium tomatoes diced, 1 finely chopped clove fresh garlic, 1 finely chopped small onion, 1 cup of corn (frozen or freshly cut from cob), jalapeños (optional), 1/3-1/2 cup of fresh bell peppers (red, orange, yellow or green any will do)

Instructions: Serves 3-4

  1. After boiling beans, drain excess water and pour into a bowl for later.
  2. Heat a large wide pan on medium heat, add olive oil, onion, garlic and peppers to oil and sauté for about 10 mins.
  3. Add tomato puree and stir for 30-60 seconds, then add cayenne, paprika, salt, pepper to taste and stir fry for about one minute.
  4. Add chopped tomatoes, corn and soy sauce, bring to a simmer, cover and leave on low heat for 10-20mins, stirring occasionally.
  5. Add 2 1/2 cups of water, beans, packet of chili powder, corn, and jalapeños then stir and bring to a simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on the chili and add a couple of tbsp of water if it starts to become dry.

Add toppings if desired and enjoy!

2. Veggie Shepherd’s Pie (Pot Pie)

Ingredients:  Store bought or home made biscuits or pie crust, 1/2 of cup of unsweetened almond or soy milk, 1 cup of chopped mushrooms, 1 small onion chopped, 1 clove of garlic chopped, 1 cup of fresh or frozen corn, 2 small potatoes peeled and diced, 1 cup of chopped carrots, 1 cup of fresh or frozen peas, 1 chopped celery stalk, 4 cups of vegetable broth (store bought stock or boil 4 cups of water with a few bullion cubes), 1 bay leaf, 2 tbsp of margarine, 3 tbsp of coconut oil, 1/4 cup of unbleached flour, seasoned salt to taste.

Instructions: Serves 4

  1. Preheat oven to 375F.
  2. Heat coconut oil in a large saucepan over medium heat then add garlic, onion, mushrooms, a pinch of salt of pepper and then stir for about 3 mins.
  3. After stirring add carrots, celery, and potato and saute’ them until tender,  so about 5-8 mins then add flour.
  4. Slowly mix in the broth, then add almond milk and bay leaf and stir well.
  5. Bring the stew to a simmer and cook until it thickens, about 5-7 mins.
  6. After mixture starts to thicken add peas and corn, seasoned salt to taste, and cook for an additional 5 mins then take from heat and let settle.
  7. Roll out the dough or biscuit and cut into 4 equal pieces. Place the dough flatly on base of mini pan, or if using a cup or bowl to make individuals cover inside with dough (if there is excess trim off and use for the top covering)
  8. Once pan(s) are lined with dough add filling to each and add more dough on top.
  9. Press the edges slightly and brush the tops of the dough with melted margarine and cut 1-3 slits in the top for venting.
  10. Place the pan in oven and bake until the dough is a flaky golden brown for about 45-40 mins.

Allow pie(s) to cool for about 5 minutes and enjoy! ( If there is left over filling it may be frozen)

3. Creamy rosemary tomato soup 

Ingredients: 12 small tomatoes (not cherry tomatoes), 3 gloves of peeled garlic, 2 sprigs of rosemary, 2 tbsp of olive oil, 1/3 of hot water, 1/3 cup of almond, coconut or soy milk, 3 tbsp of margarine, salt, pepper, and onion powder to taste.

Instructions: Serves 2-3

  1. Preheat oven to 400 degree
  2. Cut tomatoes in half, remove any hard sections and place on baking sheet evenly spread out
  3. Add rosemary and garlic cloves, then sprinkle salt, pepper, and onion powder on the pan and drizzle with olive oil all over.
  4. Roast the tomatoes, rosemary and garlic for 35-40 mins (the tomatoes should look very soft and should be starting to turn brown)
  5. Add tomatoes, garlic, juices from pan, hot water, almond milk, and margarine to a blender and blend until it is completely pureed.
  6. Boil 1/3 -1/2 cup of water or milk depending on the flavor and thickness you’re going for and add mixture from blender to the boiling water/milk along with more pepper, salt, and onion powder if desired.

Allow soup to cool and enjoy with toast or crackers on the side.

If you decide to try a recipe make sure you comment and let me know how if turned out for you!