Tomatoes

Tomato Spice Cake

3 cups sifted flour

1 1/2 cups natural organic sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

3/4 teaspoon cloves

3/4 teaspoon allspice

3/4 teaspoon salt

3 cups tomato sauce

1 1/2 teaspoons baking soda

2 egg substitutes equivalent to 2 eggs, beaten

3/4 cup canola oil

1 cup chopped pecans or walnuts

1 1/2 cups golden raisins

1/2 cup orange or pineapple juice

In large mixing bowl, combine flour, sugar, baking powder, spices and salt. Thoroughly mix tomato sauce and soda in small bowl; add to flour mixture. Stir in egg substitute, oil, nuts, raisins and fruit juice; mix well. Pour into greased10-inch bundt or tube pan. Bake for 350 °F (45 to 55 minutes. Cool cake in pan 15 minutes before turning out on serving plate. Dust top with powdered sugar. Makes one 10-inch cake.

Tomato and Watermelon Soup with Fresh Basil

2 cups chopped seedless watermelon

1 cup chopped yellow peppers

1 cup chopped red peppers

1/2 cup chopped yellow, red onions

1/2 cup chopped celery

1/2 cup maple syrup

1/4 cupcup rice wine vinegar

For Garnish:

2 cups assorted baby tomatoes, sliced in half

1/2 cup fresh basil

1 cup watermelon, diced

Combine the first 6 ingredients in a blender or food processor and puree until smooth. Strain it through a sieve into a bowl. Stir in the maple syrup and rice wine vinegar and mix well. Note: If you like your soup sweeter, add a little more maple syrup, and If you like it a little more acidic, add a little more vinegar (1 tablespoon at a time). Season to taste with salt and pepper. Chill overnight or a minimum of 4 hours.

For the garnish, mix the baby tomatoes, fresh basil, and watermelon together in a bowl. Divide equally into serving bowls. Pour chilled soup over each. Makes 6-8 servings.

Recipe adapted from: Felicia Suzanne Willett, 2009

About the Tomato

The tomato, like its relative the potato, has its origin in South America. It was domesticated in Mexico and its name is derived from the Aztec “tomatl”.

Spanish explorers introduced the tomato to Europe in the 1600’s where it was embraced by Spaniards and Italians. Northern Europeans suspected the “wolf peach” was poisonous and only grew it for decoration, though some felt it was an aphrodisiac and began calling it “love apple”.

The tomato arrived in America in the late 1700’s along with all of the myths surrounding it. Adventuresome gardeners, like Thomas Jefferson, helped it gain in popularity. By 1835, tomatoes were widely eaten.

Though botanically a fruit, in 1893 the U.S. Supreme Court ruled the tomato was a vegetable (NIX v. HEDDEN, 149 U.S. 304). The import tax placed on vegetables (but not fruits) protected U.S. tomato growers from foreign markets.

Currently, tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit.

Varieties. There are thousands of tomato varieties. The most widely available varieties are classified in three groups: cherry, plum, and slicing tomatoes. A new sweet variety like the cherry tomato is the grape tomato, really wonderful to eat alone or in a salad.

Nutrition. Tomatoes are high in vitamin C and also provide beta-carotene. The National Cancer Institute published a study that showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer.

Tomatoes contain large amounts of an antioxidant called lycopene, which may be responsible for this possible positive effect. Tomato paste and sauces contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes.

How to Select. Fresh tomatoes are available year-round, although the peak season runs from June through September. Cold temperatures damage tomatoes, so never buy tomatoes that are stored in a cold area. Choose plump tomatoes with smooth skins that are free from bruises, cracks, or blemishes. Depending on the variety, ripe tomatoes should be completely red or reddish-orange.

Storage. Store tomatoes at room temperature (above 55 degrees) until they have fully ripened. This will allow them to ripen properly and develop good flavor and aroma. Try to store tomatoes out of direct sunlight, because sunlight will cause them to ripen unevenly. If you must store them for a longer period of time, place them in the refrigerator. Serve them at room temperature. Chopped tomatoes can be stored in the freezer for approximately one year for use in sauces or other cooked dishes. When frozen whole tomatoes or chunks of tomatoes are thawed, they do not remain solid and are not suitable for sandwiches or salads.

Preparation. Before preparing tomatoes to eat, cook, or add to other dishes, gently wash them under cold running water. The tomatoes can be simply sliced and eaten on their own, added to sandwiches, or salads, or they can be prepared to be used in other dishes.

Source:

Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

Vegetable Laboratory, Agriculture Research Service, U.S. Department of Agriculture

Hormel Foods Corporation

© 2011 Gertie Loretta Hurley

Meatless Roast and Mushroom Gravy

Meatless Roast

1-1/2 cups whole grain nugget type cereal (Such as Kashi)
1/2 cup oatmeal
1-1/2 cups hot almond milk
2 tablespoon canola oil
3/4 cup chopped pecans
1 1/2 teaspoons salt free all purpose seasoning
2 egg substitutes (equivalent to 2 eggs)
1/4 cup finely chopped onion
1/2 cup mushrooms, cleaned and chopped
3/4 cup finely chopped celery

Preheat oven to 350 °F. Spray a loaf pan with nonstick oil spray and set aside. Combine all ingredients and mix well. Pour into a well oiled loaf pan. Bake for about 45 minutes or until cooked through. Serve with mushroom gravy. Makes 6 servings.

Mushroom Gravy

2 tablespoons canola oil
1 1/4 cups fresh button mushrooms, trimmed and sliced
1 teaspoon salt free all purpose seasoning
red pepper flakes to taste
3 tablespoons unbleached flour
1/2 cup grape juice
3 cups vegetable broth
1/3 cup almond milk

Put canola oil in a medium saucepan. Add the mushrooms and cook over medium-high heat, stirring occasionally, for about 8 minutes. Add Seasoning Blend and pepper flakes to mushrooms. Sprinkle the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the grape juice and vegetable broth and bring to a boil, cooking until thickened, about 2 minutes. Add almond milk and fresh thyme leaves and season with lemon juice and more pepper flakes to taste.

Mushrooms

Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.” Gen 1:29, NIV.

Mushrooms are not a true vegetable in the sense that they do not have any leaves, roots, or seeds, and really don’t need any light to grow. So what exactly is a mushroom? It is a fungus, which grows in the dark and creates more mushrooms by releasing spores. Mushrooms are found all over the world. Ancient Egyptians considered mushrooms to be food for the royals. The French adored the fungus and began harvesting them in caves during the seventeenth century. These famous fungi didn’t reach popularity in the United States until the late 1800s.

Consuming mushrooms that are not edible can lead to symptoms of sweating, cramps, diarrhea, confusion, convulsions, and potentially Result in liver damage, or even death.

Selection: Mushrooms are available all year long and although there are many different varieties, selecting any kind of mushrooms is easy. They should be firm, moisture-free (not dry), have unblemished caps, and be free of mold.

Storage: Place purchased loose mushrooms in a paper bag in the refrigerator. Airtight plastic bags tend to retain moisture and will accelerate spoilage. Properly stored mushrooms will last for approximately five days. Mushrooms can be frozen but they must be cleaned, cooked, and placed in a 1/2 cup or 1 cup container before freezing.

Remember to mark the date on the container, frozen mushrooms will last several months.

Cleaning: Clean mushrooms only when you are ready to use them. Remove any bits of the debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel, or soft brush.

Preparation: Dried mushrooms are intensely concentrated in favor and should be treated more like a seasoning than a vegetable. You’ll need to soak the dried mushrooms in hot water for 20-30 minutes, rinse, then chop, and use. Saving the soaking water and adding it to your sauces or soups will intensify the mushroom flavor. Mushrooms are versatile and may be eaten raw or cooked, whole, sliced or chopped. Certain varieties like shiitake and portobella, must have their stems discarded or used as a flavoring agent, as they are often tough.

Nutrition: Mushrooms are overflowing with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium, and copper). They’re low in calories and may have antibacterial substances to help the body. Cooked fresh mushrooms offer the most nutritional benefit versus the canned version that may have more sodium.

Easy Veggie Paella

2 tablespoons canola oil

1 medium onion, chopped

1 teaspoon finely chopped fresh garlic

1 1/4 cups fresh button mushrooms, washed and sliced

1/4 teaspoon red pepper flakes

1 tablespoon minced ginger 1 tablespoon (No-salt Seasoning)

1 cup frozen peas, thawed 1 (15-ounce) can black beans, rinsed and drained

or 1.5 cups cooked beans

2 medium tomatoes, seeded and diced

2 cups cooked long or short grain brown rice

1 teaspoon dried crushed cilantro

Add oil to a large, deep skillet or wok and sauté onions, garlic, and mushrooms until slightly soft. Stir in red pepper flakes, ginger, Seasoning Blend, or other non-salt seasoning, peas, black beans, tomatoes, rice, and cilantro. Heat through, and place on a large serving dish. Makes 4 servings.

© 2010 Gertie Loretta Hurley