This side dish for dinner is perfect for any party or gathering. Everyone will absolutely love these potatoes.
Cultural Fact: According to the Idaho Potato Museum, the average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.
Follow Your Heart Vegan Egg. So what? You make a mean tofu scramble. You can’t successfully flip omelettes anyways, and you’ve got bananas for any baking you might want to do.
But Quiche. Vegan quiche that’s yumm enough to bring to a brunch with omnis? This recipe is where it’s at yo.
Ditch the egg and still get your quiche on.
Vegan fact: 1 dozen chicken eggs = 6.6 miles driving in a car worth of GHG emissions. (today’s fact is shamelessly stolen from followyourheart.com/veganegg)
It’s that time of year again to get your squash on. And if you’re like me, and forgot to harvest your squashes from the garden, you have obnoxiously large zucchini.
Seriously. Look at that monster. Just a tip! If you can pierce the skin easily with your fingernail the zucchini is still fine. If it’s super tough there’s a chance you let it grow too long. When they’re tough like that I’ll make zucchini bread with it but I wouldn’t use it in a recipe like this one.
Fun Fact: The Guinness World Record for zucchini length is 2.52 m (or 8ft 3.3in), measured in 2014 in Canada.
I was honestly surprised at how easy it was to make amazing tomato sauce. Rago and Prego have nothing on homemade sauce.
This is also the recipe I used when learning how to can. Canning is a little scary because nobody wants botulism, but if you make sure to do it correctly canning is really rewarding. My source for correct canning procedure comes from here. Obviously if you’ve never canned before please read up on it independently as it’s very easy to do improperly.
Canning Fact: The canning process changes lycopene in tomatoes to a more usable form for the body to utilize. Lycopene is a pigment found in many red fruits and vegetables. It is an antioxidant that helps protect cell damage and there is research suggesting it helps prevent some cancers.
So, you might be asking yourself why I would post a recipe on hot soup in the middle of the summer. But really, it’s because if you grew tomatoes at all in your garden this year then you’re getting pretty sick of making tomato sauce and salsa. It’s time to mix it up!
This recipe is perfect because all the vegetables are in season and thus are more affordable, then after you make it you can store it in the freezer until fall rolls around.
Personal Fact: I actually successfully grafted a tomato plant this past March. The scion (top part) is an heirloom variety, and the root stock (bottom) is just a regular more hearty variety. It’s currently producing tomatoes the size of softballs in my garden and they’re delicious.