Wednesday, July 27, 2016

Hello again! + Tomato Basil Soup

Yes... I'm back. It's been too long, but it was much needed. To be truthful, I wasn't sure when I'd come back on the blog.

Well, I'm here now! And it's good to be back. Over time, I've discovered all sorts of new things about myself and about life and health. I've realized that it is a blessing to be living and breathing, and each and every day is a gift.

Anyway, that's it. No more sappy details. On to the recipe!

Yes, my dear friends who are currently drowning in summer heat - it's tomato basil soup. It's worth it, I assure you. Just make it for the evening, when it's cooler, or serve it lukewarm, whatever you want. I would say it's somewhere in between tomato basil bisque and straight up tomato soup, but either way, it's delicious. This picture is a variation I made with fresh leeks from the garden, but the version I'm sharing is the original.

Tomato Basil Bisque 

Serves 2-3 as a meal or 4 as a generous side

* 1 small, fresh sweet white onion
* 2 celery stalks
* 3 mini sweet red bell peppers
* 4 Tbsp. Earth Balance butter (or sub in olive oil)
* 1 small can Hunts tomato sauce
* About 6 medium tomatoes
* olive oil - just a dash
* everyday seasoning - a couple shakes
* 3/4 cup loosely packed basil leaves, coarsely chopped
* 2-3 tsp. sugar (optional, but it's a great addition with the salt)
* 1.5 tsp. salt (if needed)
* 1/2 tsp. everyday seasoning or black pepper
* 1.5-2 cups soymilk - almond milk will probably work here too :)

This soup is my modification of this recipe:


  1. Preheat oven to 450 F. Cut all the tomatoes in half and throw on a non-stick pan with a dash of olive oil and a few shakes of that “everyday seasoning”. Put a piece of sweet white onion in there too (like a small piece, just for flavor’s sake). 10-15 minutes of oven time. 
  2. Now, roughly chop the onion, celery stalks, and sweet red peppers, and throw in a saucepan with the Earth Balance. Saute this for about 5-6 minutes.
  3. Add the tomato sauce until it boils, then add the roasted tomatoes. Tomatoes should be very tender and juicy - break them into the mixture with whatever you’re using to stir. Let the mixture begin to boil, and then put on low heat and simmer for about 20-25 minutes.  
  4. Remove from heat, add the basil, sugar, salt, and everyday seasoning, and let cool slightly.
  5. Puree everything in the blender, slowly adding the soy milk. 
  6. TASTE TEST! Adjust seasonings as needed - should be just about right.
  7. Enjoy! 

Saturday, February 6, 2016

Cinnamon banana bread = yum!

Got bread? 

Ok, this is not my recipe, but oh my wow, it is so delicious! Lately, my family has been experimenting with low fat, oil-free, plant-based recipes, so I thought I would give it a shot, Low Fat Vegan Chef style! She is amazing. You got to check out her blog, it has the most creative recipes that are full of plants and other tasty things!

Click here for the recipe!!!

The bread to the right of the photo is a cranberry orange quick bread. It didn't turn out as I hoped it would (a bit too sweet for my taste, but the moist texture is amazing), but I definitely want to experiment with these ratios and try making an apple quick bread and a few other possible flavors.

Anyway, give the recipe a try, it is absolutely delicious!

Much love,

~ Natalyn