Tomato Soup

I made a Tomato soup from Deborah Madison's "Vegetarian Cooking for Everyone". It was fabulous, especially after a couple days.

I won't type the recipe unless someone would like it. It'll definitely become a staple with grilled cheese for us. Mike loves that stuff.

Garlic-chili Tofu w/ Peanut Noodles and Veggies

I made an altered recipe from my first issue of Martha Stewart's Everyday Food magazine-- March 2006.

The recipe is actually "garlic-chili shrimp skewers with peanut noodles and broccoli". I don't buy any sort of meat usually, so I substituted fried tofu for the shrimp, canola oil instead of vegetable oil and carrots and portobello mushrooms for broccoli. It was delicious and very satisfying. I also used Whole Wheat Spaghetti and enjoyed using my mortar to make the garlic-chili oil instead of a knife where you'd lose so much of the flavor of the garlic. I really enjoy that mortar that Mike got me for Christmas. It's brilliant.

Anyway...if anyone needs the recipe, let me know. I'm not going to type the entire thing out here since I have it in my book.

Walnutty Hummus Dip

1/4 cup walnut oil
1 garlic clove, peeled and quartered
1 14-oz can chickpeas, drained and rinsed
1/2 teaspoon orange zest
1/4 cup orange juice
1 teaspoon sea salt
1/4 teaspoon pepper

Process walnut oil and garlic in a food processor, blender or use mortar and pestle until smooth. Add chickpeas, orange zest, orange juice, salt, and pepper and continue to process to a smooth consistency. Adjust seasoning if necessary.

Serve hummus dip with a platter of crudites and toasted pita triangles.

Per serving: 111 calories, 57% fat (7g; <1g saturated), 36% carbs (10g), 7% protein (2g), 2 g fiber, 15 mg calcium, <1 mg iron, 407 mg sodium

Recipe from Natural Health Magazine March 2006 -- Excellent.