Capture the taste of summer: Grab a bushel of tomatoes at your farmers’ market and enjoy them now, and for months to come.
Easy raw soup:
Whirl in a blender three large yellow or orange tomatoes, two yellow peppers, a large peach, a cucumber and a small onion, along with some garlic, olive oil, sherry vinegar, hot sauce and a handful of fresh parsley. Chill and top with thin slices of avocado, which adds some healthy fat to this dish.With spring upon us the days are getting longer, the sun is getting warmer, and it’s a natural and appropriate time to incorporate more raw foods into our diets.
To explore the delights of preparing and enjoying raw foods, a group of us health-minded bloggers decided to get creative in the kitchen and put together a month of raw recipes.
This soup is incredibly easy and fast. It’s ideal for a warm afternoon, with the cooling properties of the mint and cucumber. Delicious!
Tomatoes ‘n tofu:
Get the dynamic duo of tomatoes and soy working for you. Blend equal amounts of silken tofu with ricotta cheese and stuff it into cannelloni, layer it into lasagna or roll it into crepes. Top with tomato sauce. Or toss cherry tomatoes into a tofu and veggie stir-fry for the last few minutes of cooking.This recipe for fried & stuffed tofu in tomato sauce is a meatified version of the popular Vietnamese dish of tofu in tomato sauce (Đậu hũ dồn thịt sốt cà chua).
That version is great, and probably the one I’ve had more of, however, the version you’re going to make in this post is more substantial–enough that you don’t need another side dish or entree to go with it.
Slice the tops off large tomatoes and remove pulp. Sprinkle lightly with salt and let drain, then rinse and pat them dry. Combine cooked bulgur or quinoa, chopped green onion and cilantro with a pinch of cumin and splashes of olive oil and lemon juice. Fill the tomatoes, top with bread crumbs if desired, and bake for 30 minutes at 350°F.There’s nothing better than a beautiful tomato in summertime, unless you stuff it with this tasty veggie-packed filling!
Quick grilled side:
Thread cherry tomatoes onto skewers. Place on barbecue or under broiler for a minute or two. Or grill halved larger tomatoes two or three minutes. Brush with olive oil, and sprinkle with pepper and fresh oregano.
Tip: Never refrigerate tomatoes, as this stops the ripening process and can destroy the texture, making them mealy and soft.