Tag Archives: tomato

Linguine With Braised Fennel and Marsala

Linguine with Braised Fennel and Marsala

Pasta is one of my favorite easy dishes to prepare without fat.  Any super nice looking produce from your local market or weekly farmers market can provide the inspiration for a new flavor or texture combination.  I always feel compelled to just buy the thing that looks most interesting or particularly delicious that day, no matter what I had on the shopping list.

Today, that “thing” was a fennel bulb with its greens attached. It waved at me, and now its greens are building my homemade vegetable broth for the coming week, and it’s bulb is sliced and caramelized in Marsala with garlic, fennel seed, and lemon zest. I am kicked back in my garden with a little shot of limoncello and it isn’t much of a stretch to believe I’m actually in Sicily.

Linguine with Braised Fennel and Marsala

2 14 oz. cans chopped or crushed tomatoes
3 cloves garlic, minced
1 Tbsp. whole fennel seed
pinch dried red pepper flakes
1 whole fennel bulb, halved and sliced
1 Tbsp. capers, coarsely chopped
1/2 C Marsala
1 Tbsp agave or honey
1 tsp. salt
dash fresh ground pepper
zest of one lemon
chopped Italian parsley for garnish
3/4 lb. whole wheat linguine

Instructions

In your favorite sauce pot, bring first 10 ingredients up to a quick boil, lower the heat and cover, simmering for at least 45 minutes.  Cook 3/4 lb. whole wheat linguine in salted water until tender.  Drain, reserving 1 C of pasta water. Toss linguine with braised fennel.  Add reserved pasta water and toss on low heat for 5 minutes.  Garnish with lemon zest and parsley.

Vegan Cream of Tomato Soup with Croutons

No Fat/Vegan Cream of Tomato Soup with Croutons

It is a snowy Seattle day in March and spring seems to be lost on its way to the Pacific Northwest.  I’m yearning for the flavors of summer, but I’m savoring the fireplace and enjoying the winter white.  Compromise!  How about a warm bowl of creamy soup built on a favorite flavor of summer: tomatoes. Simmer with herbs and blend with sweet oven-roasted onions, garlic, and carrots.

Vegan Cream of Tomato Soup with Croutons

In a large stewpot, simmer for 1 hour:

1 14.5 oz can chopped tomatoes
1 14.5 oz can tomato sauce
3 bay leaves
1 tsp. fennel seed
1 tsp. sugar
1 tsp. salt substitute (such as Braggs Liquid Aminos)

Meanwhile, put the following in a baking dish, cover tightly with foil and bake in oven for 1.5 hour at 350 degrees:

1 carrot- cut into 4 or 5 pieces
2 sliced onions
8 cloves garlic
1 C. vegetable broth (or 1 C. water and 1 Tbsp. Better than Buillion- Vegetable)

Remove bay leaves from soup. Process the vegetables in food processor or with hand processor and add to tomato mixture.  If you like it smooth, use your hand processor to process everything in the pot.  Add 2 cups of non-dairy milk of your choice (I use almond, but soy works.  Just use your favorite non-sweetened milk)

For croutons, cut up several slices of good non-oil based bread (Dave’s Goodseed is my favorite).  Toss with 1 tsp. oregano or your favorite Italian spice mix and toast on foil at 325 oven, checking and turning until they are croutons.

Serve soup warm with croutons and chopped parsley.