Spicy Creamy Tomato Soup with Cashew Cream {Vegan}

I never used to enjoy tomato soup, or at least I didn't until I starting making my own. As a child, the only exposure I had to tomato soup was the salty canned versions that always lacked flavor and somehow tasted like the tin it was dumped from. Likewise, I never have, and likely never will, like canned tomato juice — and that might seem odd as I adore tomatoes and they figure in so many of my meals. My trouble with tomato juice is that is tastes chalky and salty. And as for canned soup, the only kind I would ever really eat was vegetable soup, but again substandard unless it's homemade with care.

If one checks my blog archive, you will see plenty of varieties of tomato soup, some consisting of mostly tomatoes, spices and herbs, and other with the addition of vegetables and legumes. I usually use fresh tomatoes, but sometimes in a pinch I will use canned tomatoes, so long as they are free of any added salt. I'm not sure if I could choose a favorite at this point that is mainly tomato-based, because for a while I was smitten with a cream of tomato soup with fresh basil with coconut milk and gentle spices. Then I came up with this spicier version that does not include fresh basil, but is quite vibrant, flavorful and also very creamy. I'm not sure that I have a favorite anymore, and I would recommend either of these to those who enjoy a good bowl of tomato soup.

Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Mushrooms. I just can't seem to get enough of them — dried, fresh, of any variety — as I am wont to say, I've never met an edible mushroom I did not like. This time they served as an accompaniment to dinner over toasted crusty bread, but these open-faced sandwiches would also make for a nice satisfying lunch or appetizer. Because these are really easier and most pleasant when eaten with a knife and fork, they are best served over small slices of bread, such as from a baguette, if serving as hors d'oeuvres. You can be certain they will be a crowd-pleaser.

Savory Sage Green and Yellow Split Pea Rice Patties with Apple Chia Seed Compote

This recipe was presented in the book from which I adapted it as a breakfast or brunch recipe, but I decided that I would like to serve these fresh sweet and savory herbed split pea patties with apple compote for dinner instead. The compote is sweet of course but does not overwhelm the fresh savoriness of the patties. I enjoy little bites, and especially patties that are relatively easy to prepare, especially when they are baked. No need to fry these in batches, and baking cuts down on not only time and cleaning but excess oil too.

Sun-Dried Tomato and Herb Biscuits

For many years now, I have been fondly referred to as the biscuit queen. After much practice with many types of flours, combinations and techniques, I seem to have essentially mastered the art of quick breads. These ones from Blissful Basil caught my eye because they were vegan and included oat flour along with some of my favorite herbs. I also could not resist the idea of sun-dried tomatoes and I assure you they are a staple in my kitchen because one never knows when the urge might hit me to include some in a dish. The sun-dried tomatoes really gave these easy biscuits an extra boost of tangy flavor along with the underlying hint of dried herbs present. Slightly crispy on the outside and flaky soft inside, serve them for breakfast or alongside soups, pasta, curries or any other dinner that just cries out for some bread on the side.

Indian Yellow Split Pea Curry with Tomatoes and Spices (Matar Dal)

As much as I enjoy cooking, even though it's just my husband and I residing here (and two cats, but they eat from a bag of rather expensive kibbles, and my best friend who comes over once a week to share dinner with a healthy appetite, but not for the cat food), it's enough some weeks just to keep up with dinner and I try to make enough so that my husband has food to take to work. I do not want him buying crap from his workplace as the options there are less than ideal. So, I usually make a more complex meal on the weekend, and throughout the week I go for faster options that usually employ staples I have on hand. As I always say, simplicity need not be boring and it can be downright delicious, especially if served up with a vegetable side and some rice or flat breads.

Quinoa with Sautéed Mushrooms and Sun-Dried Tomatoes

I enjoy coming up with new creations, especially when they are as straightforward and tempting as this side quinoa and mushroom dish that I made to go along with some baked chickpea falafel. It's not only an attractive and filling side with a delightful nuttiness from the quinoa, earthiness from the mushrooms and some tanginess and zest from the sun-dried tomatoes and lemon juice, complete with a satisfying array of spices, the addition of quinoa also provided the meal with an extra boost of protein and nutrients. I happened to have some fresh mushrooms on hand that I meant to use, and before they lost their freshness, wanted to include those — besides, I could eat mushrooms everyday and a wasted mushroom is an abomination. As for dried mushrooms and sun-dried tomatoes, they are always a staple in my kitchen.

Spicy Mushroom Curry

Mushrooms are certainly one of my favorite foods, and honestly, I could eat them everyday. They can be incorporated into a variety of dishes such as soups, stews, casseroles, pizzas, pasta dishes, bean and grain curries, sauces, or served up as an appetizer or a shining side dish with grains with very little adornment. If I am in a hurry, often I simply sauté plump mushrooms with a few herbs and spices and sometimes balsamic vinegar over a fairly high heat so the mushrooms have a pleasant seared quality. The possibilities are as endless as the imagination of the cook.

One of my favorite ways to make mushrooms into a side dish is to spice them up so they are fiery hot. This is another quick way to prepare them to serve up alongside Indian dishes or other mains that require some extra finesse and flavor. Adjust the heat according to your preferences, of course. Not everyone can handle a lot of heat, especially if unaccustomed to spice combining and consumption of hot dishes on a regular basis, or make it even spicier if you please. Remember, you can serve with a side of yogurt to cool and temper the heat.

Cashew Sour Cream {Vegan}

While it may be true that there is no real substitute for dairy-based sour cream, I would argue that this cashew sauce is just as enjoyable, and maybe even better that actual sour cream. I had made chickpeas in a tomato and tamarind gravy with spices from my archives that was rather thick — almost like a chutney — and fluffy jasmine rice, and after the first night of enjoying it, I decided I wanted to combine the two in a wrap.

Kidney Bean and Rice Balls with Sun-Dried Tomatoes and Walnuts {Vegan}

I adore healthy little bites and these tasty little bean and rice balls are packed full of protein and easy to prepare — especially is you have leftover (or canned) kidney beans and rice. They actually hold together nicely and can be fried if you please, but I prefer to bake things when possible to avoid excessive grease. They make for a nice substitute for meatballs served over a bed of hot pasta, or serve as an appetizer with homemade BBQ sauce or a spicy tomato sauce. You could also stuff the balls into pita breads or wrap in your favorite flat bread with any sauce of your liking.