Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free, Creamy Tomato Basil Tartlets!
This month has totally kicked my ass. Clearly, I had forgotten how much time and effort goes into making a cookbook! And because I am me, I’ve continued to make recipes for the blog. Partly, because I love sharing recipes with y’all, but also because I’m really good at procrastinating. 😀
Now, I’ve been chippin’ away at my stash of tomatoes, slowly but surely. This recipe suggestion came in handy and was a total success! Typically, I wouldn’t go totally out of my way to make something like this gluten-free. But, I’ve hired my talented, and great friend Elle to help me this month and she has allergies to both gluten and soy. Oh, and apparently watermelon? Super sad for her over that one.
That being said, I thought I’d see how a gluten-free tart/pie crust would go. And in these creamy tomato basil tartlets, it’s perfect! Crunchy, buttery, and not-to-crumbly. While you there are a variety of all-purpose gluten-free flours to choose from, I just went with Bob’s Red Mill for this. Elle says she loves Pamela’s flours, so you could use that, too!
There are a few perks to making these tartlets:
- They’re single serving size, so you don’t have to share.
- Because they are smaller, they don’t have to bake as long, so you can eat them sooner.
- Lastly, THEY ARE SO CUTE!!
As with everything else tomato and basil, you must top these tartlets with a balsamic reduction. That’s a fancy phrase for simmering balsamic vinegar in a pan for 10 minutes, to thicken it up. The acidity of the balsamic pairs so perfectly with the fresh basil, and super-creamy cashew chickpea filling! So, go ahead, and enjoy these creamy tomato basil tartlets, with their beautiful, homemade crust. <3
Rosemary Chickpea Salad Sandwich: Here’s a back-to-school-ready lunch idea that’s easy and delicious! Made with whole grain, Ozery One Buns!
When looking at food holidays it makes sense that August is National Sandwich Month! I mean, look at everyone going back to school, and what is a more quintessential lunch meal than a sandwich? While my go-to sandwich was typically a PB&J or Tuna (this was pre-vegan), I went with more color and flavor for this one.
Originally, I was inspired to make this recipe by the Ozery One Buns in my pantry. You see, I worked with them for Summer Fancy Food Show, in June (as seen on my IG). And demoed various product of theirs, which was awesome because I’ve loved them for years! I remember finding One Buns at my local Sprouts probably 5 years ago, and using them in one of the first cookbooks I shot. Ever since then, I’ve been pretty enamored with their products.
Fast forward to Expo West this year, where they showcased their new Vegan Brioche Buns. WOWZA! So, I was very excited to work with them and hand out samples, especially because all of their products are delicious and vegan. That being said, the show went well, and I got to learn even more about the company. How they started as a restaurant and then went on to sell their pitas in stores because they were so well-loved! This was all in Canada, and several years later they found their way into US stores with their popular One Bun. I really admire that their products use simple, easy-to-read ingredients, most of which are organic.
Now, they have many products, like their tasty morning rounds; but I thought I’d stick with the original for this Rosemary Chickpea Salad Sandwich. The One Buns are whole wheat, with great flavor, and less bun, so that the filling can really shine! In this, we have a chickpea salad seasoned with fresh rosemary, lemon, vegan mayo (for creaminess) and spices. It’s then topped with slices of crisp cucumber, tomato, red onion, a handful of arugula and creamy avocado.
Of course, you can customize your filling how you see fit! I just love arugula and avocados, plus my garden had some tomatoes and cucumber to offer up. For a well-rounded lunch, I like adding a side of almonds and some dried fruit. I mean, I may include some chips in there, too. 😀
Zucchini Corn Cakes with Green Tomato Relish + Sunflower Sour Cream! A wonderful, savory, summer breakfast.
I’m now on the fourth of five zucchini recipes, in this informal Summer Series! This idea for Zucchini Corn Cakes with a sunflower seed sour cream came from Jessica Rasekhi, over on my IG post asking for suggestions. While I changed up somethings, I’m pretty damn excited about how this turned out!
The recipe was based on a sweet pancake here on VYA. But, as I was making it, I realized that it’s essentially a looser hush puppy recipe. That being said, I may make these again, but with a thicker batter, and fry ’em up! Because who doesn’t love hush puppies? People who haven’t had them yet, that’s who.
Back to these cakes! Topped with a green tomato relish, and homemade sour cream, you’ll love these zucchini corn cakes filled with the shredded green fruit. Oh, you didn’t know? Zucchini (and all squash) are botanically fruit, but culinarily are considered veggies. Kinda mind-blowing, yeah?
And let us focus on the green tomato relish, as it’s essential to this recipe! I used green Roma tomatoes from my garden, plus steamed corn, fresh jalapeño, cilantro, green onion, and salt. It complements the warm corn cakes with its cool, refreshing, and crunchy nature. I was really into this, and think that I may pulse it in the food processor next time to make more of a salsa.
As for the sour cream, I wouldn’t have though to go the sunflower seed route on my own, so I was grateful for the suggestion! I typically would use cashews for something like this, but I like the seed option for a nut-free recipe. What I did find out, is that sunflower seeds, even after soaking, need more water to blend smoothly! That being said, you’ll have extra sour cream, but it’d be great on some nachos or tacos, too.
I couldn’t let you go ahead and make these zucchini corn cakes without saying that hot sauce is essential! The spicy, vinegar-y flavors go really well with the rest of the components. Something I wish I did, was whisk together some hot sauce with maple syrup. This morning, as I was eating leftover and did this; it was perfect to say the least. So, I’ve added it as an option in the recipe, below!
After this, I have one last zucchini recipe coming your way! Plus, some back-to-school ideas, a LOT of tomato recipes, and more. Stay up-to-date by subscribing to my newsletter!