tomatoes

Widely considered as a vegetable for culinary purposes, tomatoes are actually a fruit. They are high in vitamin C and antioxidants, including lycopene, which is said to protect against heart disease and certain cancers, especially when consumed with olive oil which helps the body absorb the lycopene. There are many different types of tomato, ranging from the tiny cherry tomatoes to the largest beefsteak. They come in a variety of colours; green, yellow orange, red and the tiger tomato is striped. When buying, select tomatoes that are ripe; this is indicated by soft flesh and bright skin. They should be unblemished and are best stored stem side down at room temperature. Keep tomatoes out of direct sunlight to preserve their high vitamin C content.

BAKED TOMATOES STUFFED WITH VEGAN MINCE MEAT AND BROWN RICE

INGREDIENTS

For the tomato shell

4 large tomatoes (I used beef tomatoes)

For the vegan mince

100g dried soya mince

2 tsps natural veg stock powder (no salt)

2 tbsps soy sauce

1 tsp onion powder

½ tsp thyme

½ tsp coriander powder

1/8 tsp smoked paprika

Pinch turmeric powder

250ml water

For the rice

200g brown rice

150g mushrooms

1 large onion

1 tsp thyme

2 tbsp olive oil

METHOD

1. Boil the rice. Set aside.

2. In a pot, boil the soya mince in 250 ml water and adding all the remaining ingredients from the Vegan Mince part (At the same time). Boil for 15 minutes. (Water must be all soaked up into the vegan mince). Set aside.

3. Slice the top lid of the tomatoes (do not go too down).

4. Remove the insides of the tomatoes careful not to damage the shell. (keep the seeds and juice to make a nice tomato sauce from scratch for your next dinner)

5. Cut the mushrooms and onion into slices.

6. Lightly oil a frying pan with some sunflower oil. First fry the onion, then add the mushrooms and the remaining herbs from the rice ingredients part (for olive oil only 1 tbsps for now).

7. Add the boiled rice into the frying pan and mix well with the mushrooms and onion. Add the remaining 1 tbsp olive oil.

8. Fry for 5 minutes to get the tastes mixed in. Set aside.

9. Mix the vegan mince and the rice together.

10.Fill up the tomato shells. Tip; wrap the tomatoes gently with a baking twine (brown strings suitable for cooking) to prevent the tomatoes from falling apart. 11. Bake for 30 – 35 minutes.

12. Serve with the remaining rice and vegan mince as sides!

TOMATO ‘SALMON’ ON CASHEW CREAM CHEESE AND TOASTED RYE BREAD

Makes 12-15 slices

INGREDIENTS

For tomato ‘salmon’

3 Roma tomatoes

1 tsp kelp powder

1 tbsp soy sauce

1 tbsp liquid smoke (can substitute with another tablespoon of soy sauce.

Juice of 1 xlemon wedge

2 tbsps capers

For the base

6 toasted rye or wholegrain bread

For the cashew cream cheese (makes around 220g)

200g cashews

½ cup nutritional yeast

1/8 tsp black pepper

1/2 tsp salt

1 tbsp white miso paste

1 tsp apple cider vinegar

1 tsp garlic powder

¼ tsp onion powder

½ cup Oat milk

METHOD

1. Boil the tomatoes for 1 – 2 minutes (as soon as skin cracks, take them out).

2. Place the tomatoes directly in a bowl with cold water. Cool water again if necessary.

3. After tomatoes have chilled, peel the skin (should come off with your fingers) and cut tomatoes in quarters (each tomato 4 wedges).

4. Remove the seeds and middle part gently, keeping the outer tomato flesh intact.

5. Cut the remaining tomato flesh into strips and place them in a bowl.

6. Add all the Tomato ‘Salmon’ ingredients to the bowl and mix in well with the tomatoes.

7. Place tomatoes in fridge for at least 30 minutes.

8. For the cashew cream place the cashews in a bowl and fill with boiling water. Leave for 5–10 minutes and drain well.

9. Place cashews in kitchen machine or high powered blender and add all the remaining Cashew Cream ingredients. Blend until smooth.

10. Toast the bread.

11. Spread cashew cream cheese on bread and place some tomato ‘salmon’ on top.

12. Drizzle with olive oil and lemon juice.

13. Put some capers on the bread and as side garnish.

ARTISANAL TOMATO PIE WITH A TOFU-CREAM FILLING

Serves 6-8 slices

INGREDIENTS

For the crust

2 cups whole-wheat flour

Few pinches salt ¼ cup olive oil

½ cup + 1 -3 tbsp cold water (add water slowly – not all at once!)

For the filling

300g firm tofu

½ + 1/3 cup oat cooking cream

4 tbsps nutritional yeast

1 tsp Salt

1 tbsp olive oil

2 tbsps maple syrup (or agave syrup)

3 cloves garlic

1 tsp apple cider vinegar

For the topping

Around 12 sliced cherry tomatoes)

3 slices heirloom tomatoes (big tomatoes – for visual effect)

1 tbsp rosemary powder

1 tbsp thyme

2 tbsps olive oil

3 cloves garlic roughly chopped

1 tbsp maple syrup S

ome fresh basil leaves

METHOD

1. In a large bowl mix the flour and salt.

2. Then add the olive oil and mix in with a fork.

3. Proceed to slowly adding the water until a dough forms.

4. Knead the dough for 5-10 minutes and set aside, sealed, in fridge for 1 hour.

5. Slice the heirloom tomatoes keeping the top part with the stem for visual effect. Slice into rough 1 cm slices. (You should need between 6-8 slices to cover the pie)

6. Place the tomatoes into a large bowl and season with the olive oil, rosemary, thyme.

7. Place all the filling ingredients into a kitchen machine and simply blend everything. Does not need to be very smooth.

8. Place the filling into a bowl and set aside.

9. Bring dough out of the fridge, roll it out (should be quite thin) and spread the filling onto the centre of the dough and even it out.

10. Leave a few centimeters from the edge of the crust empty.

11. Place the sliced tomatoes on top of the filling.

12. Add the remaining chopped garlic.

13. Fold the empty edge of the crust.

14. Lightly brush the folded edge with some olive oil.

15. Sprinkle black sesame seeds on the edge of the pie.

16. Bake at 200 degrees Celsius for around 45 minutes.

17. Let sit for 10 minutes after taking the pie out.

18. Drizzle the last tablespoon of maple syrup

19. Garnish with some fresh basil.