tomato juice - vegetarian recipes

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Vegan Malai Kofta Recipe ( Baked or Pan-Fried)

Easy Zucchini Noodles with Peanut Sauce

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tomato juice vegetarian recipes

Pressure Canner Beans in Tomato Sauce

September 7 2017 Vegan Dad 

Pressure Canner Beans in Tomato Sauce My kids like to take these beans in a thermos to school for lunch (often with veggie dogs cut up into them for what we call Beans and Weens). With a pressure canner you can easily make your own at home without having to soak a single bean.  Below is a basic recipe that you can adjust according to your size of jar, the number of jars you want to make, and your tastes. When cooking dried beans in a jar in a pressure canner you want 1 part dried beans to 3 parts liquid. So, in the recipe below, 1 cup of beans is cooked in 3 cups of liquid in a 4 cup (1 quart) jar. If you are using pint jars (2 cup) then use 1/­­2 cup of dried beans to 1.5 cups of liquid. As for the liquid/­­sauce, do whatever suits your tastes. If you are canning 7 one quart jars, you need 21  cups of liquid. Its best to have at least 8 cups of water so the beans cook properly, but you can play around with other ingredients. Less sugar, more tomato, for example. More sugar, less tomato sauce +  a cup or two of ketchup + mustard + chilli powder+ hot sauce = beans in BBQ sauce (as an example). Making the liquid a little on the salty side is OK because the beans will soak it up. Have made a few batches of bland beans that needed salt when served, so I lean towards the 4 tbsp side of things now. Finally, if you have ever canned before then you know that leakage can be a problem. I have found that this problem can be ameliorated by doing 2 things: 1. leaving enough headspace in your jar; 2. realizing that fingertip tight can be pretty darn tight. Inevitably, some sauce will leak out of the jars during processing. Not to worry. Take the rings off and wipe down the entire jar before storing.  INGREDIENTS Makes 7 quart (4 cup) jars - 8oz/­­227g/­­1 cup dried navy beans x 7 - 2 tbsp oil - 1 large onion, small dice - 4 garlic cloves, minced - 2  48 fl oz cans tomato juice - 8 cups water - 2 cups packed brown sugar - kosher salt to taste (2 to 4 tbsp) METHOD Sterilize your jars. Prepare your pressure canner. 1. Heat oil over medium heat in a large pot. Saute onion for 5-7 mins, until translucent. Add garlic and cook for 1 min. 2. Add tomato juice, water, sugar, and salt. Bring to boiling. 3. While sauce is heating, add 8oz/­­227g of dried beans to each sterilized jar. 4. Ladle hot sauce into the jars, leaving a good 1 of head space. If you are short on liquid, top up with boiling water. Top with lids and tighten the rings as much as you can with your fingertips. 5. Process the jars per your pressure canners instructions at 11 lbs of pressure for 90 minutes. Remove canner from the heat and let pressure drop before removing the jars. 

Pressure Canner Chili

August 5 2015 Vegan Dad 

Pressure Canner Chili This is part two of my pressure canning recipe series (for more explanation of the canning process, see Part One). The recipe is Isas Meat Beany Chili supersized to make seven large jars. Having chili in the pantry is great for those days when you want a chili dog, or a quick lunch for the kids. INGREDIENTS Makes seven 1 quart/­­litre jars - 1.5 cups dry black beans - 1.5 cups dry red kidney beans - 1/­­4 cup oil - 4 cups chopped onion - 3 cups chopped green pepper - 3/­­4 cup chopped garlic - 1/­­2 cup chili powder - 1/­­4 cup oregano - 2 tbsp cumin - 1/­­2 tsp ground cloves - 1 tbsp salt - 2 cups brown lentils - 1 48oz can tomato juice - 2 28oz cans chopped tomatoes, with juice - 4 cups water - 1/­­2 cup sugar METHOD 1. Soak beans overnight in plenty of water. Drain and rinse the next day. 2. Get all of your canning apparatus ready (canner, jars, lids). 3. In a large pot, heat oil over medium heat. Sauté onion, green pepper, and garlic for 5-7 mins, or until translucent. Add spices and salt and sauté for a minute, until fragrant. 4. Add the remaining ingredients and mix well. Increase heat to med-hi and bring to bubbling, stirring regularly. 5. Transfer chili to sterilised jars, making sure each one has the same ratio of solid to liquid. Put on the lids and tighten the rings finger tight. 6. Process in the pressure canner at 10lbs of pressure for 75 mins. Remove from heat and let pressure drop to zero. Remove jars from the canner and let completely cool.

Mediterranean Vegetable Noodle Soup

October 27 2014 Meatless Monday 

Here’s an easy way to pack more of those super-healthy Mediterranean foods into your diet! Greens are stewed with tomatoes, fresh basil, sage and rosemary. Whole wheat macaroni and chickpeas transform this otherwise light soup into a hearty lunch. This recipe comes to us from Marti of Tofu n Sproutz! Serves 4. - 1 tablespoon olive oil - 1 sweet onion, finely chopped - 2 cloves garlic, minced - 2 cups tomato juice - 1/­­2 cup red wine - 2 cups fresh tomatoes, finely chopped - 2 cups low sodium vegetarian broth - 2 cups chickpeas, cooked, or 2 cups white beans, cooked - 3 tablespoons fresh basil, minced - 2 tablespoons fresh sage, finely minced, or 1 teaspoon dried sage - 1/­­2 teaspoon fresh rosemary, finely minced - 1/­­2 cup uncooked whole wheat macaroni, ABC or orzo pasta - 2 cups greens*, finely chopped - several drops hot sauce - salt and pepper, to taste *quicker cooking greens like chard, spinach, dandelion greens or beet greens work best in this soup. Place a large saucepan over medium-low heat. Cook the onion and garlic in the olive oil for 5-7 minutes, or until the onion is transparent. Add the tomato juice, wine and tomatoes. Simmer for 20-30 minutes, or until the tomatoes start to break down. Add the vegetable broth, cooked chickpeas or white beans, basil, sage and rosemary. Increase the heat to medium-high and bring the soup to a boil. Add the uncooked pasta and reduce the heat to simmer. Simmer for about 7 minutes, or until the pasta is cooked, but still firm. Add the green and simmer for 5 minutes more, or until the greens are soft and lightly cooked and the pasta is cooked to taste. Season with the soup with hot sauce and salt and pepper to taste. The post Mediterranean Vegetable Noodle Soup appeared first on Meatless Monday.

Savoury Tomato & Parmesan Crumble

October 22 2014 Green Kitchen Stories 

Savoury Tomato & Parmesan Crumble Just needed to write this before we share today’s recipe: Damn! (or Holy F**k!, as TK probably would put it). We asked for some travel tips but never expected that you would be so incredibly helpful. We will compile all your recommendations into a document and it is going to be the perfect travel guide for us. Huge, huge thank you! After having read your comments we are now leaning towards dividing our time between Sydney and Melbourne. And do a month in NZ in between. We will keep you updated regarding our workshops as soon as we have more info. If you’ve been cooking with us this summer, you probably know that we love crumbles. They are imprecise and easy improvised - try quinoa flakes instead of oats, coconut oil instead of butter, a little less of this or a little more of that. Instead of doing yet another sweet crumble, this a savoury version. It’s a nice little autumn dinner that we recommend making with some heirloom tomatoes or flavourful cherry tomatoes. The sweet tanginess from the tomatoes goes perfectly with the rich and crunchy parmesan and oat topping. If you can’t find any good tomatoes, I imagine that diced eggplant/­­aubergine and zucchini would be great as well. Serve with a simple bean salad for some extra protein. Savoury Tomato Crumble Serves 4 You can read our thoughts on the use of rennet in cheese at the bottom of this post. 1,5 pounds /­­ 700 g ripe tomatoes 1 tsp coarse sea salt 2 tbsp apple cider vinegar 1,5 cups /­­ 140 g rolled oats (cert. gluten free if you prefer) 6 tbsp almond meal/­­flour 1/­­2 cup /­­ 25 g grated parmesan cheese (choose rennet-free cheese if you prefer) 4 sprigs oregano, leaves picked and chopped 1 pinch sea salt 100 g butter (or try coconut oil) Preheat the oven to 175°C /­­ 350°F. Grease a 22 cm /­­ 9 inch baking dish or pie tin with butter (or coconut oil). Rinse the tomatoes and cut in halves. Place in a baking dish and toss with sea salt and apple cider vinegar. Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond meal/­­flour, grated parmesan, oregano and sea salt. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned. We served it with lettuce, pear and chickpeas on the side. Keeps for about a 5 days in the fridge. Freezes and reheats well. PS. Through these last weeks, some of our favourite food bloggers have cooked their own versions of recipes from Green Kitchen Travels. Their interpretations are honestly so beautiful so make sure to check them out: Vegetarian Pho by Kelsey from Happyolks. Crispy Eggplant Polenta Bites with Honey + Lime by Laura from The First Mess. No Noodle Pad Thai by Anya from Golubka. Lemongrass & Coconut Summer Rolls by Sara from Sprouted Kitchen. Halloumi Veggie Burgers by Brian from A Thought for Food. Ribollita (Tuscan Vegetable Stew) by A Couple Cooks. No Noodle Pad Thai by Kathryne from Cookie+Kate. Here are a few other press clips about the book: Red Online, British Vogue, Marie Claire & Epicurious. If you already have our book we’d be super grateful if you wanted to write a short review of it on Amazon. Thank you, Thank you! Next week I think it’s time to share the recipe for these.

Chilled Heirloom Tomato Soup

June 23 2014 Vegetarian Times 

1. Halve large tomatoes; scoop out seeds and juicy interior over bowl. Pour and press seeds through fine mesh sieve or cheesecloth over bowl to extract juice. Discard seeds, and set juice aside. Chop remaining tomato shells, and set aside. 2. Heat oil in large skillet over medium-high heat. Add shallots, and cook 2 minutes. Stir in cumin seeds, tomato paste, and sriracha, then add bell pepper and chopped tomatoes. Simmer 5 to 6 minutes. Cool. 3. Transfer mixture to blender. Add reserved tomato juice, lime juice, coconut water, and coconut milk, and blend until smooth. Season with salt and pepper, ?if desired, and chill. 4. To serve, pour soup into small cups, lightly drizzle with coconut milk, and garnish with cherry tomatoes.

Chickpea Succotash with Lemongrass

August 11 2014 Vegetarian Times 

1. Tim and discard tough base and skinny top leaves of lemongrass stalks, then peel away tough outer layers. Crush inner white stems with mallet or rolling pin, then finely chop. (You should have 1 Tbs.) Transfer to small bowl, and cover with 1/­­4 cup boiling water. Set aside. 2. Halve tomato through middle, and scoop seeds into strainer set over bowl. Press juice from seeds, then discard seeds. Set juice aside, and dice tomato flesh. (You should have 2 cups.) 3. Heat oil in large, deep skillet or Dutch oven over medium-low heat. Add squash, ginger, and garlic, and sauté 3 minutes without browning. Stir in chickpeas, corn, diced tomato, lemongrass with liquid, and tomato juice, and season with salt and pepper (if desired). Cover, increase heat to medium, and simmer 5 minutes, or until tomatoes just begin to soften. Stir in basil.

Big Comfy Sweet Potato

January 31 2014 My New Roots 

Big Comfy Sweet Potato Comfort food is different for all of us. For some, its a big bowl of macaroni and cheese, for others, its ice cream and chocolate sauce. Me? Sweet potatoes. For real. There is something so soothing and grounding about digging into one fresh out of the oven, loading it up with ghee, salt and cracked black pepper. Its a simple dinner that saw me through my student years when I was living on a budget, held my hand when I dropped everything and moved across the world to Copenhagen, and continues to show me the love even now. Sweet potatoes are kind of like that favourite, threadbare white t-shirt, or the song I could listen to a thousand times without ever getting sick of it. Total comfort. Well, this time I dressed up that white t-shirt with a cornucopia of yumminess: black beans, avocado, sprouts and my Red Blanket Sauce that will knock your woolen socks off. Its the Big Comfy Sweet Potato and its simple, delicious and I reckon just the kind of thing that will make you feel pretty comfy too. The toppings for the Big Comfy Sweet Potato are up to you. I was digging the cilantro, sprouts and green onion, but you could put all manner of delights into this one, depending on the season and what is available to you. Cherry tomatoes would be great, freshly shucked corn, bell peppers too. These are the perfect clean-out-the-fridge kind of dinner, because as long as you got your sweet potato, you have a blank canvas that will only get better with a little help from some other veggies buddies.     But if you really dont have anything else on hand, the Red Blanket Sauce is killer. Just a plain sweet potato swaddled in this stuff is a proper meal. Super creamy and rich, and delicious draped across so many things - rice, lentils, roast veg - you name it. I tried to do a riff off of mole sauce, but I cant claim to know anything about authentic Mexican cooking, so Im going to avoid the comparison. What I do know, is that it tastes like a thousand layers of spice, herbs, sweet, savoury, tangy, bold, and chocolate-y without being chocolate-y...know what I mean? Guh. I want more. Comfy Digestion with the Sweetest of Potatoes Many people think that sweet potatoes are just regular potatoes that are orange, but they are in fact a completely different vegetable. Compared to regular potatoes, sweet potatoes have oodles more vitamin A (in the form of beta-carotene), vitamin C and even more fiber. This means that sweet potatoes are excellent for your digestion. Sweet potatoes are composed mainly of starch, which is very easy to break down and is soothing for the stomach and intestines too. This makes them an ideal healing choice for those suffering from the pain and inflammation associated with stomach ulcers and irritable bowel syndrome. The roughage of sweet potatoes even prevents constipation. Comfy stuff!     Print recipe     Big Comfy Sweet Potatoes Serves 4 Ingredients: 4 medium-large sweet potatoes (organic, if possible) 1 1/­­2 cups black beans (equivalent to 1 can) 1 ripe avocado Optional toppings: cilantro green onion sprouts lime wedges crumbled goats cheese crushed chili flakes Directions: 1. Preheat oven to 400°F/­­200°C. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know its done when a knife can easily pierce the skin and the center is soft. 2. Remove sweet potatoes from oven and slice each one down the center, almost through to the bottom. Open up to reveal its orange flesh. 3. Stuff the sweet potato with black beans and top it with avocado, and any other herbs, sprouts or veggies you like. Pour Red Blanket Sauce over the top. Serve and enjoy. To learn how to cook your own black beans, please see my instructions here. Red Blanket Sauce Makes 2 cups Ingredients: knob of coconut oil or ghee 1 medium onion /­­ 150g 3 cloves garlic 1 can whole, organic tomatoes 1 tsp. ground cumin 1/­­2 tsp. ground cinnamon 1/­­2 tsp. dried thyme 1/­­4 tsp. ground chipotle pinch of cayenne, if desired 1-3 dates (depending on size and your taste) 2 Tbsp. raw cacao powder 1 Tbsp. nut butter or tahini 4 Tbsp. water, divided 1 1/­­2 Tbsp. lime juice Directions: 1. In a medium saucepan over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can. 2. Pour canned tomatoes into the pot and cook for 5 minutes. Season to taste. 3. Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste. 4. Serve. Store leftovers in the fridge for up to one week. *   *   *   *   *   * Speaking of easy and delicious, if any of you are still in the mood for a simple cleanse, check out my article in the February issue Oprah magazine! I wrote a 4-day detox plan with tasty recipes that are all really easy to make using basic ingredients . If January has passed you by without a little clean-up, now is your chance. The program is also available online, here. I hope you enjoy!  

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