Roasted Red Pepper and Tomato Soup

It’s creamy but not!

I love a creamy tomato soup and I love roasted red peppers.


I don’t want to add cream or milk to the soup so I thought….what about cashew cream?

Admitedly I haven’t worked with cashew cream very much but it was incredibly easy.  Simply soak the raw cashews for a good couple of hours.  Put them in your blender or a pulsing food processor and blend until you get a smooth creamy consistency.

This Roasted Red Pepper and Tomato soup is deliciously creamy with adding the cream!

Give it a try and let us know what you think!


  • 2 red peppers
  • 1 onion
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1/2 cup raw cashews-soaked
  • 2 cans stewed tomatoes
  • 1 cup vegetable broth
  • 1/4 cup almond milk – unsweetened.
  • a pinch of chili flakes
  • salt and pepper to taste



  1. Roast the garlic, onions and red peppers with the olive oil at 350F for about 30-40 minutes
  2. Pulse the cashews once they are soaked to get a creamy consistency.
  3. In a large pot, after the red peppers are roasted, pour in the tomatoes, red peppers, onions and garlic.  Add in the cashew cream and chili flakes and salt and pepper.
  4. Bring to boil on medium heat.
  5. Cover and simmer for 15-20 minutes
  6. Take your immersion blender or pour into blender to pulse until all the chunks are smoothed out.  You’ll get a souper creamy consistency.
  7. Pour back into your big pot and add the almond milk
  8. Heat for another 5-10 minutes and stir.


I had mine with some crackers but hey…the best combo is the old grilled cheese…you can make it a vegan grilled cheese to keep this meal completely dairy free too!



Baked Tomatoes Rayanne

So I have been bugging my friend and running buddy Rayanne for a recipe contribution to our blog as I have been the lucky recipient of some taste testing of her cooking many times.  I was pleasantly surprised when she showed up for our Wednesday night run with these amazing looking baked stuffed tomatoes and a recipe card!

The stuffed tomatoes not only looked amazing but they were locally grown, as in from her backyard garden.


2 cups cooked Basmati rice

1/2 cup cooked corn

1/2 cup lentils (canned are fine to use here)

6 red and yellow medium sized tomatoes

2 tablespoon olive oil

Parmesan cheese (as much as your heart desires)

Spice – curry, basil, rosemary, turmeric and salt and pepper – The spices are really as your individual taste desires.


  • Scrape out the guts of the tomatoes and reserve the pulp
  • In a skillet, toss everything in except the cheese, even the pulp gets thrown in the mix.  combine for about 10 minutes on medium.
  • Put the mixture into the tomato shells and put the Parmesan on top.
  • Put onto cookie sheet and bake for 7 minutes at 375 F
  • Turn that broiler on for 2 minutes just to get a little browning on the top.
  • Serve with herbs, yogurt or sour cream.

Well, I came home that night from our run and heated one of these up.  So GOOD!  They were delicious and the method and recipe seems super easy to do.  I am definitely going to give this a try at home.

Let us know if you have stuffed your tomatoes with anything else?  We would love to try out your versions too.


Zucchini Caponata

Traditionally, Caponata is made with Eggplant.  On our harvesting mission yesterday, at the community garden, I checked out the white eggplants growing in the plot and thought they probably need  another week or two on the plant.  But my heart was already on cooking Eggplant Caponata, which is a Sicilian eggplant dish that includes a sweet and sour element using vinegar and sugar.

I had bought yellow and green zucchinis at the farmers’ market yesterday so I thought they may make a good eggplant stand in.  Changing up traditional recipes is really fun for me.  Because I have been cooking gluten free for over 20 years, changing a recipe is something that doesn’t scare me, in fact, I like altering traditional recipes to give my own spin to them.  Whether I am making them gluten free, vegan, or just more healthy overall, changing the recipes will give you freedom to be creative and develop flavours that you may never have considered.

So using my zucchinis, and some of my harvest from the community gardens, I put on my metaphorical lab coat and entered the Experimental Kitchen…I feel that there should be some ominous music playing now.


1 clove garlic minced

2 tablespoons olive oil

1 green zucchini, diced

1 yellow zucchini, diced

1 large carrot, diced

1/2 red onion, diced

1/2 cup lemon basil, chopped

1/4 raw almonds

7-10 cheery tomatoes or 2 medium size tomatoes, cut into small pieces

1/2 cup apple cider vinegar

1 tablespoons brown sugar

2 cups chopped kale


In a large pan, heat up the olive oil, then put in the zucchini and carrots.  Cook for approximately 10 minutes over medium heat.  Set aside.

In a smaller pan, heat up olive oil and garlic, onions, tomatoes, basil and almonds.  Pour in the vinegar and brown sugar and cook for 10 minutes.  Add this mixture to the large pan of zucchini and carrots, then add the kale.  Cook for another 5 minutes.

I served this on top of some brown rice and it was delicious.  The freshness of the veggies really shines through.  I absolutely love the taste of the cider vinegar and the hint of sweetness from the brown sugar.  Served hot or cold, this recipe is one of my new seasonal favourites.

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