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Spicy tomato soup with quinoa and barley.
One of my closest friends made this and it was absolutely dee-licious. We (well, mainly her) winged it but it ended up tasting fab. The base was onions, chopped carrots and garlic, then cumin, paprika and ginger were added, followed by tinned chopped tomatoes, a dash of sweet chilli sauce and some water. We allowed it to simmer for a little while, blitzed until almost smooth and then I topped mine with some leftover quinoa and barley from the night before. :)

Spicy tomato soup with quinoa and barley.

One of my closest friends made this and it was absolutely dee-licious. We (well, mainly her) winged it but it ended up tasting fab. The base was onions, chopped carrots and garlic, then cumin, paprika and ginger were added, followed by tinned chopped tomatoes, a dash of sweet chilli sauce and some water. We allowed it to simmer for a little while, blitzed until almost smooth and then I topped mine with some leftover quinoa and barley from the night before. :)

On this plate is a collection of the best things I have ever put in my mouth.

I know - it looks like your average salad plate but it was so. good. I ordered the roasted potato, aubergine and tomato bake with ‘all the salads’ which included some couscous dish that was sweet and tangy and is the answer to life itself, a coleslaw that I think had apple in? I usually hate coleslaw as I detest mayo, but again, this was lovely. There was also some cucumbers in a tzatziki type dressing, a garlicky pasta salad, some balsamic, peppery tomatoes and a little bit of crisp romaine.

I wolfed this down as if it was the sweet nectar of the gods.

My dad also had their chocolate cake (which is vegan) and loved it! Soon I’ll convert him, mwa ha ha.

(This is all from the Blue Moon Cafe - the vegetarian/vegan haven of Sheffield!)

Wholewheat spaghetti in an avocado pesto with balsamic roasted cherry tomatoes, wilted spinach, chopped sun-dried tomatoes and mozzarella.
-First, I added some cherry tomatoes to a baking tray with a drizzle of olive oil and balsamic vinegar, then put them in the oven at 200C.
-After that, I started cooking the wholewheat spaghetti then worked on the pesto. In a blender I put in fresh basil, avocado, lemon juice, water, garlic, cashews, nutritional yeast, dark soy sauce, black pepper, salt and paprika and blitzed until somewhat smooth. I also rehydrated some sun-dried cherry tomatoes.
-Once the tomatoes and pasta were done, I put the spaghetti back in to the saucepan with a little starchy pasta water (this helps thicken the sauce, unlike water), a few scoops of pesto, the tomatoes (both roasted and sun-dried) and some crisp, chopped spinach which soon wilted. I poured this all in to a warm bowl and topped with mozzarella, FGBP and paprika then voila! Done.
The pesto stems from this recipe, but I used water in place of oil and cashews in place of pine nuts. However - as soon as I tasted it, I scrunched my nose up. All I got was lemon with subtle garlic undertones. Hence why I added so many more ingredients to make it better! :P

Wholewheat spaghetti in an avocado pesto with balsamic roasted cherry tomatoes, wilted spinach, chopped sun-dried tomatoes and mozzarella.

-First, I added some cherry tomatoes to a baking tray with a drizzle of olive oil and balsamic vinegar, then put them in the oven at 200C.

-After that, I started cooking the wholewheat spaghetti then worked on the pesto. In a blender I put in fresh basil, avocado, lemon juice, water, garlic, cashews, nutritional yeast, dark soy sauce, black pepper, salt and paprika and blitzed until somewhat smooth. I also rehydrated some sun-dried cherry tomatoes.

-Once the tomatoes and pasta were done, I put the spaghetti back in to the saucepan with a little starchy pasta water (this helps thicken the sauce, unlike water), a few scoops of pesto, the tomatoes (both roasted and sun-dried) and some crisp, chopped spinach which soon wilted. I poured this all in to a warm bowl and topped with mozzarella, FGBP and paprika then voila! Done.

The pesto stems from this recipe, but I used water in place of oil and cashews in place of pine nuts. However - as soon as I tasted it, I scrunched my nose up. All I got was lemon with subtle garlic undertones. Hence why I added so many more ingredients to make it better! :P

Wholewheat spaghetti in a creamy avocado and garlic sauce with roasted tomatoes, red bell pepper, spinach and fresh basil.
The avocado/garlic sauce comes form ohsheglows! I’ve had it before but found it a little bland, so added some nutritional yeast and paprika, subbing the olive oil for almond milk. Then I chopped up a plum tomato, a few cherry tomatoes and some red bell pepper and placed them on a tray with olive oil, s&p and a dash of balsamic vinegar, roasting in the oven for 30 minutes. Once the pasta was cooked, I added the spinach to the pan so it would wilt, then added the roasted veg and lastly the avocado sauce, topping with a few fresh basil leaves and some ground black pepper. :)

Wholewheat spaghetti in a creamy avocado and garlic sauce with roasted tomatoes, red bell pepper, spinach and fresh basil.

The avocado/garlic sauce comes form ohsheglows! I’ve had it before but found it a little bland, so added some nutritional yeast and paprika, subbing the olive oil for almond milk. Then I chopped up a plum tomato, a few cherry tomatoes and some red bell pepper and placed them on a tray with olive oil, s&p and a dash of balsamic vinegar, roasting in the oven for 30 minutes. Once the pasta was cooked, I added the spinach to the pan so it would wilt, then added the roasted veg and lastly the avocado sauce, topping with a few fresh basil leaves and some ground black pepper. :)

My Nan is over this weekend for my parent’s 20th anniversary, so we went out for a meal to The Bull. This wasn’t actually on the menu - the only vegetarian options were very heavy on the mushrooms, and I’m not a huge ‘shroom fan! I asked if they could possibly do something for a vegetarian who doesn’t like mushrooms and they made this - pasta with a tomato sauce (packed with lots of roasted cherry tomatoes, mmm) mozzarella and a kind of caper/coriander pesto with a small side salad.

This was lovely! I only ate a tiny amount of the cheese but nevertheless it was completely delicious. This just proves it doesn’t hurt to ask sometimes - I always feel horribly picky and say I’ll be happy with chips and a salad but as long as you’re polite people are usually very helpful. :)

I don’t really know how to describe this… but it was ~so tasty.
I made the sauce by frying some chopped onion and mushrooms in EVOO, then de-glazed the pan with a little water, adding some finely chopped carrots after this. Once they were softened, I added some s&p, soy sauce and more water, then threw in some canned chopped tomatoes and baked beans, allowed everything to simmer for a while and served with some basmati rice and avocado. :)
It was far tastier than I expected! It was so easy (and cheap) to make, so I’ll definitely be writing this one down for when I’m a poor uni student…

I don’t really know how to describe this… but it was ~so tasty.

I made the sauce by frying some chopped onion and mushrooms in EVOO, then de-glazed the pan with a little water, adding some finely chopped carrots after this. Once they were softened, I added some s&p, soy sauce and more water, then threw in some canned chopped tomatoes and baked beans, allowed everything to simmer for a while and served with some basmati rice and avocado. :)

It was far tastier than I expected! It was so easy (and cheap) to make, so I’ll definitely be writing this one down for when I’m a poor uni student…

Roasted tomato basil pesto pasta with toasted almonds, pine nuts, sun-dried tomatoes, grilled red pepper, zucchini and shredded spinach.
I made this last night for Mother’s Day, but it made more than 4 portions, so Ma and I had the rest today for lunch. The recipe comes from here! The pesto is enough for about 5 portions, if you’re a medium-big eater. It made 6 for us.
The tray I used to roast the tomatoes I re-used to grill some chopped zucchini, red bell pepper and pine nuts. I threw in some spinach last minute so it was still crunchy and roughly chopped some sun dried tomatoes in, too. The recipe doesn’t call for any of these additions but I would definitely recommend you try them as it adds many different flavours and textures. :)
The pesto is soso good. My Ma said this dish tasted of “Italian restaurant standard”, so she definitely liked it! Even my dad enjoyed it, but said he would’ve like it with some chorizo, but that kinds defeats the object of this being a vegan meal, haha.

Roasted tomato basil pesto pasta with toasted almonds, pine nuts, sun-dried tomatoes, grilled red pepper, zucchini and shredded spinach.

I made this last night for Mother’s Day, but it made more than 4 portions, so Ma and I had the rest today for lunch. The recipe comes from here! The pesto is enough for about 5 portions, if you’re a medium-big eater. It made 6 for us.

The tray I used to roast the tomatoes I re-used to grill some chopped zucchini, red bell pepper and pine nuts. I threw in some spinach last minute so it was still crunchy and roughly chopped some sun dried tomatoes in, too. The recipe doesn’t call for any of these additions but I would definitely recommend you try them as it adds many different flavours and textures. :)

The pesto is soso good. My Ma said this dish tasted of “Italian restaurant standard”, so she definitely liked it! Even my dad enjoyed it, but said he would’ve like it with some chorizo, but that kinds defeats the object of this being a vegan meal, haha.