Dirty Rice- with swiss chard, onions, tomatoes, strained tomatoes, olive oil, paprika, cumin, coriander, chipotle powder
Vegan vanilla pudding- soy milk, coconut milk, agave nectar, arrowroot powder, vanilla, nutmeg- with cherries on top! Recipe here from Bob's Red Mill.
One of the BEST ways to eat a tomato- slow roasted. I always get a lot of tomatoes so I can make this. It's really easy- cut the tomatoes, arrange skin-side down, drizzle with olive oil, salt, and any spice you'd like (I used coriander- one of my favorite spices), and put in the oven at 250 F from 3 to 6 hours (cooked to your preference), checking on it occasionally. The resulting taste is like a sun-dried tomato, but much more flavorful, juicy, and fresh. You can store leftovers in the refrigerator, but they'll go fast because they're so good.
When I happen to have okra, I usually make this dish. Sauteed onions, chopped celery, tomatoes, sliced okra, olive oil, salt, pepper, coriander, lemon juice, a dash of agave nectar.
And when I don't really feel like cooking, or don't have the time...
I'll often make a lentil salad (this one is with lentils, cucumber, yellow tomato, chopped onion, olive oil, balsamic vinegar)
Or make cream of wheat and mix in honey, with fruit on top. Strangely, one of my favorite things.
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