Pico de Gallo from the Garden

IMG_1674I had to buy the cilantro and onion for this batch, since mine was gone. But, this is a great use for all those tomatoes you might be overrun with!

Ingredients
Coarsely chopped fresh tomatoes
Diced sweet onion
Chopped fresh or picked jalapeño
Chopped fresh cilantro
Lime or lemon juice
Cumin
Salt

Process
Mix and allow to marinate overnight.

Serve on salads, tacos, tortilla chips, burritos, enchiladas, etc.!

Fresh Vegan Eggplant, Zucchini, and Tomato Gratin

Need to use up some of those summer zucchini and eggplants? Have a big batch of lovely huge tomatoes that need to be in your belly? This gratin recipe might just do the trick, and it’s lovely and filling, as well.IMG_1564

Ingredients

2 medium eggplants, cut into 1/4-inch-thick slices
4 medium zucchini, cut into 1/4-inch-thick slices
2-3 large beefsteak tomatoes, cut into 1/4-inch-thick slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup faux parmesan cheese
1 box panko bread crumbs
1 T dried Italian seasoning or fresh chopped parsley, oregano, and thyme
4 cloves garlic, minced
1/2 cup fat-free, less-sodium vegetable broth
3 T olive oil

Preparation

Preheat oven to 375°.

Place panko, garlic, spices, faux parmesan, and salt in food processor or blender and pulse until combined and fairly fine.

Spray bottom of a 13×9 pan (unless nonstick) with cooking spray. Arrange one layer of eggplant on bottom of pan. Place one layer of zucchini on top of eggplant. Arrange 1 layer of tomato on top of zucchini. Spoon ½ of breadcrumb mixture over vegetables. Repeat layers.

Mix broth and olive oil and drizzle over top.

Bake at 375° for 1 hour or until vegetables are tender and crumb topping is browned.

Serve with a protein of your choice or a big salad.

Green Tomato Marinara Pasta

IMG_1255a

This was my other experiment last week when trying to use up many pounds of green tomatoes. It also came out deliciously!

Ingredients
1 sweet onion, diced
6 cloves garlic, minced
8-10 green tomatoes, sliced
2 T olive oil
2 T dried basil (or 1/2 cup fresh chopped)
1 T dried oregano
Sea salt to taste

IMG_1247aProcess
Place tomatoes, garlic, onion, and spices in large baking pan. Drizzle with olive oil. Roast in oven at 450* for 15 minutes or until tomatoes are cooked through.

Remove from oven and allow to cool a few minutes. Move mixture to food processor and pulse gently.

Toss with pasta and serve. Optionally, add 1/3 cup nutritional yeast for a cheesy flavor.