Baby, It's Cold Outside: Roasted Tomato Garlic Soup

{Roasted Tomato Soup with Basil}

Ingredients

• 4 lb tomatoes, halved lengthwise
• 6-8 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
• 2 teaspoons sucanant
• 2 tablespoons olive oil
• 3 cups vegetable stock or low-sodium broth
• 3/4 cup soy cream

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
Cook onion, oregano, basil, and sugar in olive oil in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in soy cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls.

Pumpkin Pancakes

1 to 2 1/2 cup whole wheat flour
3 tablespoons coconut oil
1/2 tsp. salt
2 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup canned pumpkin puree
1/4 tsp. pumpkin spice or cinnamon
2 TBSP. water
Milk to desired consistency (I use soy milk)
Chocolate chips (optional)
Agave nectar - to be used as a syrup


1. Mix ingredients
2. Coat a griddle pan or large non-stick skillet with coconut oil and set it over medium-high heat.
3. When pan is hot pour mixture onto the pan.
4. Cook until bubbles form on top of the pancakes and the batter is set. Cook until golden brown on both sides.

Addictive Sweet Bean Burritos

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons liquid aminos
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese



1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.


Yields 12 burritos.