Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

Some of these are definitely going to happen this week. My personal hit-list for peak tomato season.

1. Summer Vegan Green Goddess Salad - (Bojon Gourmet)
Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast. Get the recipe here.

2. All the Tomatoes & Pasta Salad - (101 Cookbooks)
Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast. Get the recipe here.

3. Anna Jones's Arroz de Tomate - (The Guardian)
Inspired by time spent on Portugal's south-west coast, a piquant tomato rice accented with fragrant saffron, garlic, smoked paprika, and bay. Photograph by Matt Russell for the Guardian. Get the recipe here.

4. Weeknight Ponzu Pasta - (101 Cookbooks)
All things green in a quick, weeknight pasta option. It's feel-good food that won't weigh you down - ponzu dressing, green vegetables, and the pasta of your choice. Get the recipe here.

5. Anna Jones's Tomato and Coconut Cassoulet
I love Anna's recipes (and style in general). As she says here, "...sticky roasted tomatoes, the soothing creaminess of coconut milk and sweet little white beans, topped with a crust of sourdough bread." Yes, please. Get the recipe here.

6. Tara O'Brady's Esquites & Yellow Tomato Gazpacho - (Andrew Zimmerman)
Genius take on gazpacho by Tara. My guess is you'll do exactly what I did - click through and bookmark. To keep the toppings WFPB, just use a favorite non-dairy yogurt in place in place of the crema/cotija swirl, and a heart whole grain bread. Get the recipe here.

7. One-pot Summer Vegetables Skillet Lasagna - (Making Thyme for Health)
This is a stove-top lasagna, which makes it perfect for hot summer nights. You've got ripe tomatoes, plus a summer bounty of corn, zucchini, and bell peppers. It's all cooked in a skillet with pasta, topped with cashew ricotta and fresh basil. Sarah includes a GF option here as well. Get the recipe here.

8. Tomato Basil Chickpea Salad Sandwich - (Peas & Crayons)
This is a beautiful riff on something along the lines of a tuna (or chicken) salad sandwich. Fecked with colorful tomatoes, carrots, peppers, arugula, and served on multi-grain, it's one of the most inspired versions I've seen. Use a vegan mayo to keep it WFPB. Get the recipe here.

9. Burst Tomato and Zucchini Spaghetti with Avocado Sauce - (Pinch of Yum)
A love-letter to summer (written in the depths of winter), Lindsay puts her spiralizer to work on the zucchini, rounds it out with whole wheat spaghetti, and tosses it all with a triple green avocado sauce. Burst tomatoes top it all off, and make this a perfect recipe to revisit right now. Skip the Parmesan to keep it WFPB/vegan. Get the recipe here.

10. White Chard Stew - (101 Cookbooks)
And as we round the corner from summer into fall, a riff on ribollita, using anything and everything I had on hand - all the chard in the crisper, plump white beans, potatoes, celery, the last of the last flat of summer tomatoes. Again, just skip the Parmesan to keep it WFPB/vegan. Get the recipe here.

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Want to Weave Millennial Pink into your Kitchen, Tabletop, and Photos? Here's how.

I was shopping for plates the other night (for a photo shoot), and had a very specific idea of what I wanted - millennial pink, clean lines thick, modern rim. I wasn't finding the plates I was after, but did come across quite a lot of blush amazingness. It occurred to me that posting some of my tabletop finds, along with a few musings on the topic might be interesting to some of you? Details styling, sourcing links, and the like...let's give it a shot.

Find the right pink. I'm sure most of you know what I'm referring to here, but for anyone who isn't sure, millennial pink is that salmony-pink, blush, pale grapefruit pink you see everywhere now. There's actually a single millennial pink in my mind, but you actually see products and designs in a range of pinks intending on hitting this mark. There's a lot out there in millennial pink land, in quite a wide spectrum. I'm pretty specific about the shade range I prefer. The zone right around the Pantone Pale Dogwood shade is where it's typically at for me - it's not super saturated or bubblegum, and can function as a nice neutral in many ways.

Avoiding the trend-trap. I think the key to incorporating a color like this into your kitchen, or table, and (correspondingly for many of us) photos, is usually to find individual pieces, or ingredients versus appliances, or anything installed or super permanent. I mean, there are certainly exceptions to this, but I tend to prefer to invest in a lot of neutral foundation elements, and then accent with whatever I'm enamored with at the time. Here'the the key, try to focus on picking up pieces that will age well, and will outlive any current trend. I love sourcing old or vintage pieces, so you end up with a very now color, but from fifty years back.

Think beyond plates and products. The spectrum of color in food and individual ingredients is magic to me, and I love to work pale pink into my photos (and my meals) when it makes sense. There's pink Himalayan sea salt, pale rose wines, herbal teas (for example, a weak hibiscus tea), blended strawberry almond milks, and raspberry oatmeals.

So! Here's a selection of items I came across the other night, in a range of prices, eras, design styles, etc. In addition to favorite shops, I like to haunt eBay and Etsy, and, in this case, searched using terms like - millennial pink tabletop, blush ceramics, vintage pink plate, pale pink textile, blush tablecloth. Some of my finds are one-of-a-kind, so anything is out of stock, search around! I suspect you can find so much more. The individual products are numbered in the graphics, with corresponding links just below.

Sources

- 1. Powder Pink Earthenware Bowl - Herriott Grace
- 2. Gold Platter Party Napkins - Oh Happy Day
- 3. Christiane Perrochon Soft Pink Petite Boule Vase - MARCH
- 4. Blush Watercolor Salad & Cake Plates - FOOD52
- 5. Caravan Bistro Glasses - GOOP
- 6. Blush Stripe Party Plates - Oh Happy Day
- 7. Vintage Pink Serving Tray - Etsy

- 8. Powder Pink Jug - Herriott Grace
- 9. Gilded Rim White Wine Glass - Anthropologie
- 10. Kas Table Linens - ABC Carpet & Home
- 11. Blush Watercolor Salad & Cake Plates - FOOD52
- 12. Petalpress Pie Dish - Anthropologie
- 13. Small Powder Pink Bowl - Herriott Grace
- 14. 12-piece Modern Dinnerware Set - Urban Outfitters
- 15. French Arcoroc Bowls - Etsy
- 16. Pink Coral Birthday Plates - Etsy

Let me know if you like these sorts of posts. Happy to do more if you like! -h

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New-fashioned Oatmeal Pancakes

Let's talk pancakes. A few of you saw a pancake batter in a refrigerator shot I posted here, and requested the recipe. They're a current favorite for reasons I'll list off below, but let me describe them to you first. We're talking about oatmeal pancakes, but I think of them as oatmeal porridge pancakes because of the texture you experience as you cut through their golden tops into the crumb. Instead of a traditional crumb, you've got what ends up being a leavened porridge. If you prefer a feather-light stack, these aren't going to be your jam. These are hearty, substantial, and absolutely delicious. They're also made with 100% whole grain flour, oats, and ground flax. I always get questions about buttermilk substitutions, so I make them with a simple almond "buttermilk" here. They're pancakes that will work for vegans, and those avoiding dairy as well. I'll add a couple of technical notes down below, related to ingredients and favorite add-ins, but I typically make them to order on a Saturday or Sunday, and then save any extra batter to use in the next day or two. They're like 90% as good with leftover batter - which, in my book, is just fine on a Monday morning ;).

A couple notes - you see cornstarch or brown rice flour here to counter-balance some of the moist density you get when cooking or baking with oatmeal or whole grain flours. You can certainly leave it out - but I'm always a bit sorry when I do. Toppings? I tend to skip the syrup with here, but love to dust them with cinnamon sugar. It gives you that crunch and texture before a tender interior (sort of churro-like). Or, if we're getting extra specific, sometimes I'll make a big oatmeal pancake and cut it into 4 or 5 long strips. And then when I want to take a bite, I'll roll one of the strips (cinnamon roll-style), and dunk the end in a bit of sugar. You also cant go wrong with a side of smashed berries.

I mix all sorts of ingredients into the batter from day-to-day, but it's hard to beat toasted walnuts and blueberries (frozen is a-ok). Grind up a few rose petals with some sugar and use that to sprinkle - there is something magic about the blueberries and rose. Enjoy!

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Green Spaghetti Pie

I'm unusually excited about this recipe! You ready? Spaghetti pie. I've been thinking about it lately (in part, because it's seemingly inescapable on Pinterest), and wanted to do a make-over version of sorts. When I sketched the general outline, I aimed for a few things. It would be a green version, packed with kale, spinach, or a mix. I wanted it to be vegan / plant-based - a lot of the versions out there are decadently filled with cheese, eggs, and cream. I wanted to use a good whole-grain or lentil/bean pasta. My hope was to architect an "everyday" version people can feel great about enjoying whenever. That said, when someone was eating a piece, I wanted it to be about none of that. I just wanted it to be delicious. So! Here's how it shaped up, recipe and a few notes below - enjoy! -h

To make this green version of spaghetti pie, you start by boiling a pound of your favorite spaghetti - preferably whole-grain, or one of the bean-based pastas. I used the Banza spaghetti (pictured here / not-sponsored, I just like it). While the water is coming to a boil, I make a quick blender sauce with almond milk, onion and garlic powder, and a bunch of kale. In place of eggs, I whisked some ground flax with water - you get the nutritional benefit of flax, and similar binding properties to the eggs. I grabbed a 1/2 pound of kale from my freezer (available in most freezer sections), but you can certainly use fresh kale. The green blender sauce comes together in a flash, you toss the spaghetti with it when it is cooked a bit al dente, transfer to your baking dish, and into the oven.

Pictured above - a snug layer of foil to catch any leakage (I didn't have any this time around), but better safe than sorry ;). xx! -h

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Cucumber Gin Slush

Just a quick note today highlighting a seasonal slushy I made for QUITOKEETO. It's a blended, gin-spiked cucumber slushy for the hottest of days. They're refreshing, easy-drinking, with a kiss of limoncello. And, just so we're all on the same page - they go down easy, in fact, in this case "brain freeze" might be a feature not a bug ;) I posted the recipe here. Enjoy! -h

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All-The-Tomatoes & Pasta Salad

Tomato season is officially on from where I stand. Using a mother lode of assorted cherry, zebra, and heirloom tomatoes, I made this quick, summer-tastic pasta salad for a picnic the other day. Whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on get a generous drizzle of strong harissa dressing (garlic, harissa, nutritional yeast, etc.). This is exactly what you want to be making during peak tomato season, and you can whip up the dressing and slice the tomatoes as your pasta cooks. Beyond that, everything comes together in a flash. I've added some alternate suggestions below as well, building on the general concept. Enjoy!

A couple notes - I've suggested some additional toppings in the recipe below. I was disappointed that I didn't have any black lentils cooked and on-hand, because I would have added those for the added substance and nutrition boost. Olives were a great addition, and I enjoyed leftovers with a bit of slivered makrut lime leaves tossed in (so good!). Whole toasted almonds - yes for the crunch, and everything else that makes almonds delicious. Added a bit of pretty with some dried herb flowers. You don't really need any of these, the whole thing is good without (especially if your tomatoes are on point), I guess what I'm encouraging is a bit of latitude when it comes to add-ins and flare. You could even make a nice, clear, garlic broth, and pour it over a bowl of leftovers for a beautiful soup.

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