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TOMATO RECIPES These tomato recipes use mostly readily available and nutritious ingredients. Most of the ingredients are whole foods - vegetables, fruit, grain, grain flour, beans, nuts, and sunflower seeds. Flavor comes mostly from the taste of fruits, vegetables, and other whole food ingredients without the use of spices. Sugar and salt are added in the amount needed to make the food good tasting and gratifying. Most of the recipes use no animal products. A few of the recipes use mackerel or other meat. Typical prep time is 30 minutes. Some recipes take an hour. Almost all recipes are for a sinlge serving. Many require the use of a small blender or processor. Many are the consistency of a mash or pudding and so are more easily digested by anyone with less than robust digestion. It may be that nutrients in such food are more fully absorbed than from more intact, solid food. Blending in many cases releases flavors and so improves tastes. A few typical recipes are given below. Under those few recipes is a PayPal emblem that you can use to purchase 100 more tomato recipes for $2, if you choose to do so. The 100 recipes are in a text file that can be viewed in any word processing program including Notepad. That way, it is easy to make changes to get the recipes to suit your preferences - adjust ingredient amounts, change ingredients, include alternate ingredients, add notes, add other recipes - whatever. The search or find facility of a text editing program can be used to locate particular recipes that use a specific ingredient. If you have a computer in your kitchen, save the file on that computer and boot up the computer when you want to make a meal using tomatoes and other nutritious whole foods. These recipes are especially useful for gardeners who often have prodigious quantities of crops that flourished that particular season. A large number of recipes is essential for enjoying such bountiful harvests by continually having a new recipe so that variety peaks appetite and pleasure. Likewise, variety peaks taste and enjoyment for those who get their food from the supermarket. And the health conscious trying to maximize their energy and vigor, can take satisfaction in giving themselves the benefits of good nutrition along with the pleasures of good tasting food. |
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To go to a recipe, click on a title or scroll down. CONTENTS: Recipes For Garden Flavors - Carrots Tomato bell pepper grain seed beand -- Garbanzo bean and sesame seed butter are made into a smooth paste. Bell pepper slaw and diced fresh tomato are mixed in. Garlic powder, salt and sugar enhance the flavor. 20070909
Tomato potato beans -- Potato, carrot, and beans are boiled, then blended with tomato and sunflower seed until a smooth pudding consistency is produced. Pleasantly tangy, mildly starchy. Can be sweetened with sugar to be slightly sweet. Eat as is or top with crushed cornflakes. 20110103a
Tomato lettuce grain seed bean -- Hazelnuts and sunflower seed are pulverized in a food processor. The nut/seed meal is mixed with cut up tomato and lettuce. Boiled beans or peanuts are added. Salty and sugar are added. The mixture is mixed. Very chewy with a mildly bittersweet flavor somewhat similar to chocolate. mild hazelnut flavor, slightly tangy from tomato, provides about 10 minutes of chewing time. 20080922c
Apple tomato grain seed bean -- All ingredients are blended together - apple, tomato, whole grain flour, sunflower seed, and beans making a tangy and sweet pudding/mash that has pleasant mild starchiness and is mildly apple flavored. 20100824a
Apple tomato pumpkin cabbage grain seed bean -- Boil or pressure cook: fresh pumpkin, cabbage, grain and beans. Blend all ingredients until smooth. Taste like it has raisins in it. Mildly sweet and starchy; pudding consistency. Recipe includes many options. 20100824a
Tomato bell pepper grain seed -- All ingredients are blended together, then heated in a microwave oven. About the consistency of traditional poultry stuffing. Vitamin and mineral rich. Has all the fiber needed for an entire meal. Completes a meal when also eating a mostly protein and calorie food. 20070916
Tomato bell pepper grain seed bean 20070909
Makes 1 to 2 servings. 1/4 cup chickpea flour or 1 quarter cup fava or lentil flour or 1 quarter cup boiled or canned beans 2 tablespoons nut or seed butter such as raw tahini or 1 tablespoon canola oil plus 1 tablespoon whole grain flour 1 tablespoon whole wheat flour 1/8 teaspoon or 6 drops lemon juice 1/8 teaspoon garlic powder 1/8 teaspoon salt 2 ounces red sweet bell pepper 2 ounces fresh mild tomato or 1 ounce extra tangy tomato or 1 to 2 teaspoons tomato sauce 1 tablespoon sugarIf using chickpea flour: [ Put into a 3-cup microwaveable bowl: 1/4 cup water, 1 quarter cup chickpea flour, and 1 tablespoon whole wheat flour. Mix. Heat, covered, in a microwave oven on full power until fully boiling: for a 1000 watt oven, for 1 minute 45 seconds. Put the hot container in a pan of cold water to cool for about 5 minutes. ] If using canned beans: [ Put into a 3-cup microwaveable bowl: 1/8 cup water, and 1 tablespoon whole wheat flour. Mix. Heat, covered, in a microwave oven on full power until fully boiling: for a 1000 watt oven, for 40 seconds. Put the hot container in a pan of cold water to cool for a couple of minutes. ] Put the bell pepper into a 1- or 2- cup food processor. Run until a slaw is produced. Put the slaw into a mixing and/or portion bowl. Don't bother rinsing the food processor. Into the processor put: the boiled grain flour, 2 tablespoons tahini, 1/8 teaspoon lemon juice, and 1/8 teaspoon salt. Add the cooled chickpea mixture to the processor or add boiled or canned beans. Run until desired smoothness is achieved, perhaps 1 minute. If mixture doesn't flow when processing add 1 tablespoon water at a time, just until mixture flow. Put the processor contents into the bowl with the bell pepper slaw. Add the garlic powder. Mix. Cut the tomato into 1/4 inch pieces. Add the tomato to the bowl with the hummus/bell pepper mixture. Toss. Taste, if desired, add aspartame or sucralose sweetener. Makes 2 servings each of which is good for about 1/2 of a light meal or 1/3 of a large meal. Or use as a single serving for a entire light meal or 2/3 of a large meal. back to CONTENTS Tomato potato beans 20110103a
For 2 servings:
1/4 cup raw soaked kidney beans, measured before soaking,
1/2 cup measured after soaking
or 1 half cup boiled or canned kidney beans
1 half of a 10 ounce can condensed tomato soup
or 4 ounces fresh mild tomato
plus 1 ounce apple
plus 2 tablespoons whole grain flour
plus 1 tablespoon plus 2 teaspoons sugar
plus 2 packets aspartame
4 ounces potatoes
4 ounces mild carrots
or 1 ounce strong flavored carrot
plus 2 ounces mild vegetable such as acorn squash, mild pumpkin,
cucumber, zuccini, yellow summer squash
1 quarter cup non roasted, no hull sunflower seed
or 2 tablespoons canola oil
0 to 1 quarter teaspoon salt depending on how whether salted tomato soup is used,
whether salted canned beans are used, and taste preference.
For 1 serving:
1 eighth cup raw soaked kidney beans, measured before soaking,
1/4 cup measured after soaking
or 1 quarter cup boiled or canned kidney beans
2 ounces canned condensed tomato soup
or 2 ounces fresh mild tomato
plus 1 half ounce apple
plus 1 tablespoon whole grain flour
plus 2 teaspoons sugar
plus 1 packet aspartame
2 ounces potatoes
2 ounces mild carrot
or 1 half ounce strong flavored carrot
plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
cucumber, zuccini, yellow summer squash
2 tablespoons non roasted, no hull sunflower seed
or 1 tablespoon nut or seed butter such as tahini
or 2 teaspoons canola oil
if not using salt added beans and salt add tomato soup, 1 eighth teaspoon salt
Instructions for 1 serving:
Remove peel from potato to yield 2 ounces. Chop potatoes and carrot into 3/4 inch pieces. Put potato and 1 quarter cup water into a microwaveable bowl. If using soaked or sprouted beans, add 1 quarter cup beans to the bowl. If using, add 1 tablespoon grain flour and stir. Heat covered until the mixture is boiling throughout, 2 minutes 15 seconds in a 1000 watt if using soaked or sprouted beans or about 1 minute 20 seconds if not using soaked or sprouted beans. Heat on low for 8 minutes. Set the hot container in cold water to cool for a couple of minutes so heat does not damage the processor. Put all ingredients into a 2-cup processor or blender. Run until smooth, about 4 to 6 minutes. For me, this goes well with a side dish of granola or trail mix. Or for each serving put 1/2 cup of cornflakes into a heavy plastic bag. Crush the cornflakes and put them onto a plate or into a large serving bowl. Spoon the bean/potato/soup mixture on top of the cornflakes. back to CONTENTS Tomato lettuce grain seed bean: 20080922c
2 ounces cos or bibb lettuce, inner leafs
2 ounces tomato
2 tablespoons freshly ground whole corn flour,
(could be bitter if not freshly ground)
or 2 tablespoons any other non bitter grain flour
or 2 tablespoons rolled oats
or 2 tablespoons whole wheat
2 ounces non roasted hazelnuts, processed into chunks
3 tablespoons non roasted sunflower seeds
or 2 tablespoons non roasted nut or seed butter
or 2 tablespoons lightly roasted nut or seed butter such as tahini
1 eighth cup dried soy beans
or 1 eighth cup raw skinless peanuts
or 1 eighth cup blanched skinless peanuts
1 tablespoon sugar
2 pinches salt
If using soybeans or raw peanut:[ Into a metal pan put 1/8 cup soybeans or peanuts and 1 third cup water. Heat on a cooktop until boiling, reduce heat to low, cover, and then heat 10 minutes more on low power. Drain the water by dumping into a strainer. ] If the lettuce is wet, press between towels to dry. Cut 2 ounces lettuce and 2 ounces tomato into 1 third inch pieces or process into a coarse slaw. Put 3 tablespoons sunflower seeds and 2 tablespoons whole wheat flour into a 2 cup or smaller, dry, high speed food processor. Run until a fine powder is achieved and no lumps can be felt when pinching the powder between two fingers Mix all. Bitter/sweet, similar to mild dark chocolate, very chewy, mild hazelnut flavor, slightly tangy from tomato, provides about 10 minutes of chewing time. back to CONTENTS Apple tomato grain seed bean: 20100824a
1 ounce apple 1 half ounce mild to medium flavored tomato or 1 quarter ounce extra tangy tomato 3 tablespoons whole grain flour 2 tablespoons non roasted no hulls sunflower seeds 1 quarter cup boiled or canned beans 1 tablespoon sugar 2 packets aspartame 1 quarter teaspoon salt 1 quarter cup waterPut into a 3- or 4-cup microwaveable bowl: 3 tablespoons grain flour and 1 quarter cup water. Heat, covered, until boiling in a microwave oven, 1 minute 20 seconds in a 1000 watt oven. Set the hot bowl in cold water to cool for a couple of minutes so heat does not damage the processor. Put all ingredients into a 2-cup or larger processor and run until smooth, 4 to 6 minutes. Taste, if desired, add aspartame sweetener. Prominently: tangy, sweet; mild to moderate: starchiness; mildly apple flavored; pudding or mash consistency. back to CONTENTS Apple tomato pumpkin cabbage grain seed bean: 20110106a
1 half ounce medium flavored apple or 1 quarter ounce extra tangy apple or 1 half ounce pear (not tested) 1 half ounce medium flavored tomato or 1 quarter ounce full flavored tomato or 1 and 1 half teaspoons tomato sauce 1 ounce mild pumpkin or 1 half ounce full flavored pumpkin or 1 half ounce butternut squash (not tested) or 1 ounce mild carrot or 1 half ounce strong flavored carrot (not tested) or 1 half ounce beet root 1 ounce medium flavored cabbage, pressure cooked with other ingredients or 1 half ounce strong flavored cabbage, pressure cooked with other ingredients or 1 ounce strong flavored cabbage, pressure cooked, drained (tested good) or 1 half ounce mild to medium flavored cabbage, not cooked or 1 ounce beet leaf or 1 half ounce romaine or bibb lettuce or 1 ounce spinach 2 tablespoons whole grain flour or 3 tablespoons soaked grain or 1 quarter cup sprouted grain or 1 tablespoon flax seed plus 1 tablespoon wheat grain 2 tablespoons non roasted no hulls sunflower seeds 1 quarter cup soaked or sprouted beans or 1 quarter cup boiled or canned beans 1 tablespoon sugar aspartame sweetener to taste, 1 packet suggested 1 eighth teaspoon saltIf using dried whole beans and a metal pan: [ Into a metal pan put: 1 eighth cup beans 1 half cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes. If using soaked or sprouted grain, add 1 quarter cup sprouted grain. Add 1 ounce pumpkin. Heat another 10 minutes. ] If using 1 ounce strong flavored cabbage: [ Put 2 ounces cabbage leafs and 3 cups water into a 4 quart pressure cooker. Heat on full until full pressure, then reduce heat to low. Heat 15-minutes, turn off heat. Let cooker sit on burner for 5 to 10 minutes. Set cooker in cold water to cool for a few minutes. Pour the greens/water into a strainer to eliminate water. Put 1 half of the cabbage leaf into a storage container and place in refridgerator for use another time. ] If using dry lentils or skinless non roasted peanuts and a metal pan: [ Into a metal pan put 1 eighth cup beans and 5 eighths cup plus 1 tablespoon water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 10 minutes. If using soaked or sprouted grain, add 1 quarter cup sprouted grain. Add 1 ounce pumpkin. Heat another 10 minutes. ] If using soaked or sprouted beans and a metal pan: [ Into a metal pan put: 1 ounce pumpkin, 1 quarter cup beans, and 1 half cup water. If using soaked or sprouted grain, add 1 quarter cup sprouted grain and 1 eighth cup water. If not using soaked or sprouted grain: heat until boiling, reduce heat to low, cover, heat heat 8 minutes. If using soaked or sprouted grain: heat until boiling, reduce heat to low, cover, reduce heat to low, heat heat 20 minutes. ] If using soaked or sprouted beans and pressure cooker: [ Into a pressure cooker put 1 quarter cup bean, 1 ounce pumpkin, and 1 half cup water. If using soaked or sprouted grain, add 1 quarter cup sprouted grain and 1 eighth cup water. If not using soaked or sprouted grain: heat until full pressure, reduce heat to low, heat heat 5 minutes. If using soaked or sprouted grain: heat until full pressure, reduce heat to low, heat 15 minutes. Turn off heat, let the cooker sit on the burner for 5 minutes. ] If using green peas: [ Into a 4-cup microwaveable bowl put 1 quarter cup peas and 1 half cup water. Add 1 ounce pumpkin. If using soaked or sprouted grain, add 1 quarter cup sprouted grain. If not using soaked or sprouted grain: heat, covered, in a microwave oven until boiling, 2 minutes 30 seconds in a 1000 watt oven, reduce heat to low, heat heat 8 minutes. If using soaked or sprouted grain: heat, covered, in a microwave oven until boiling, 3 minute 15 seconds in a 1000 watt oven, reduce heat to low, heat heat 8 minutes. ] If not using soaked or sprouted grain: [ If coffee grinder is available: [grind 1 tablespoon flax and 1 tablespoon grain together with the grinder set at finest, grind twice if needed to get a fine meal. ] If not using soaked or sprouted grain: [ Transfer the beans to a 4-cup microwaveable bowl. Add the ground flax or flax seed to the beans/water mixture and stir. If using grain flour, add grain flour, and 1 quarter cup water to the hot beans/water and stir. If using flax seed add 1 tablepsoon water. If using flax meal: heat until boiling, uncovered, the beans/flax/grain mixture until boiling, then heat on low for 4 minutes if using flax meal. If using flax seed: heat until boiling, uncovered, the beans/flax/grain mixture until boiling, then heat on low for 8 minutes. Place the bowl in cold water to cool for a couple of minutes so heat does not damage blender. ] If using microwave oven: [ Put 1 ounce pumpkin and 1 half cup water into a 2-cup or so microwaveable bowl. If using 1 quarter cup soaked or sprouted beans, add 1 quarter cup beans to the bowl If using 1 quarter cup soaked or sprouted grain, add the grain to the bowl. If using no soaked or sprouted grain and no soaked or sprouted grain, heat, covered, in a microwave oven until boiling, about 1 minute 55 seconds in a 1000 watt oven, reduce heat to low, heat 8 minutes. If using soaked or sprouted beans, no soaked or sprouted grain, heat, covered, in a microwave oven until boiling, about 2 minutes 25 seconds in a 1000 watt oven, reduce heat to low, heat 8 minutes. If using soaked or sprouted beans and soaked or sprouted grain, heat, covered, in a microwave oven until boiling, about 3 minutes in a 1000 watt oven, reduce heat to low, cover, heat 8 minutes. ] Put all ingredients into a 2-cup processor or blender. Run until smooth, about 3 to 4 minutes. Taste, if desired, add aspartame or sucralose. (1 packet suggested) If using 1 and 1 half teaspoons tomato sauce, 1 ounce strong flavored cabbage pressure cooked 15 minutes and drained, sprouted grain, soaked beans, 1 tablespoon sugar, 2 packets aspartame, 1 quarter teaspoon salt: Tastes a little like molasses; moderately: sweet, salty, starchy; mild to moderate: tanginess; slightly tomato flavored, pumpkin flavored, corn flavored; thick liquid or pudding consistency. try w 1 eighth teaspoon salt, less sweetener for more flavor If using 1 and 1 half teaspoons tomato sauce, 1 ounce strong flavored cabbage, pressure cooked 15 minutes and drained, sprouted grain, soaked beans, 1 tablespoon sugar, 1 packet aspartame, 1 eighth teaspoon salt: Taste resembles raisins; mildly to moderately tangy; mildly: sweet, starchy; slightly salty; pudding consistency. back to CONTENTS Tomato bell pepper grain seed: 20070916
3 ounces tomato 2 ounces green bell pepper 2 tablespoons non roasted, no hulls sunflower seed 1 teaspoon canola oil or 1 teaspoon roasted peanut butter or 1 teaspoon processed cheese 1 tablespoon whole wheat flour 2 tablespoons sugar 2 packets aspartame 1/8 teaspoon plus 2 pinches saltBlend all ingredients into a smooth slurry. Place in a 3-cup microwaveable bowl. Heat, uncovered to boiling, 2 minutes 30 seconds in a 1000 watt microwave oven, then cover, heat 8 minutes on low (15 percent). Allow to cool 5 minutes. Taste, if desired, add aspartame or sucralose. (1 packet suggested) Serve very warm or hot. Moderately bell pepper flavored; mildly sweet/hot, tangy, salty, starchy; slightly biting; thick pudding consistency. back to CONTENTS
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