When life throws you tomatoes

I am supposed to be sewing, sewing, sewing but I have had a little distraction for the past two days.

TOMATOS!

We have fantastic friends, the Burgdorf’s, who gave us a few tomatoes…40 pounds of tomatoes! What to do with all those tomatoes?

After convincing Kennedy she can’t be a friend to all of them, I let her keep one, her “favorite tomato friend Quweetra,” we got busy.  Night one we made roasted tomatoes with olive oil, S&P and oregano.  Yummy.  This morning Kennedy made pizza sauce that we froze in two cupcake pans and a few cups of pasta sauce.

Tonight it’s Tomato Chutney.  It’s bubbling on the stove right now, oh my I wish you could smell it!  It’s simply smells amazing!

Tomato Chutney

  • 2 pounds small chopped & peeled tomatoes
  • 1 cup light brown sugar
  • 4 teaspoons grated ginger
  • 8 cloves
  • 2” cinnamon stick
  • 4 teaspoons apple cider vinegar
  • Zest and juice of one lime

Toss everything into a pot and let simmer on medium for about an hour and a half to two hours.  It’s done when you dip a spoon into the chutney and it very slowly drips off.  Let cool, fish out the cinnamon stick and 8 cloves, put in a container and enjoy for up to two weeks.  (It won’t last that long!)

This chutney is sweet, tangy and has a very slight kick, you have to try it.

15 pounds of tomatoes to go then back to sewing!

6 months already!

That almost sounds like the new parent “our daughter is 6 months old already” statement, but today it means we have been vegan for 6 months.

Six months ago, John and I watched “Fork’s Over Knives,” the next day we became vegan, it has changed our lives. I can not believe how simple this lifestyle change was for us, not once have we faltered, knowingly. I am sure we have accidentally had something that wasn’t vegan, especially while eating out, they are so sneaking adding dairy to sauces, dressing, dips.  But that’s okay.

We have more energy, have lost weight, are happier, feel fantastic and I am amazed how powerful food really is.  It’s crazy how our taste-buds and sense of smell has changed too.  I can’t stand the smell of meat now, especially when it’s raw at the market, even fish is a bit on the nasty side for me.  And yogurt (an old time favorite before) smells so nasty I can’t stand it when Kennedy (basically a vegetarian) eats it.   How is it possible that a cheese loving, yogurt eating junkie now can’t handle the smell of either?  Power of plants I guess.

Below I am going to share a current favorite salad of ours, we all love this Mango and  Black Bean salad.  I found the orginal recipe on a can of black beans (I don’t remember the brand) and have tweaked it to be what we consider perfection.

Doesn’t this look yummy!

Mango & Black Bean Salad

1 can Organic Black Beans, drained and rinsed

2 Mangos, diced

Half a Red Bell Pepper, diced

6 Green Onions, sliced thin

Handful Cilantro, chopped

1 Lime, zest and juice

1 squirt Sriracha (or your preference of hot sauce)

Combine all ingredients in bowl, toss and enjoy.