Spicy Orange Tomato Sauce

Tomato season is winding down, but local gems are still to be found in the Northeast. Little orange tomatoes are particularly delectable (and less acidic than their red cousins), and spicy pickled jalapeños compliment their sweetness deliciously.

olive oil
4-5 cloves garlic, thinly sliced
1 pint orange cherry tomatoes, chopped
2-3 pickled jalapeño slices, seeded and finely chopped
handful fresh basil
salt and pepper, to taste

Drizzle some olive oil into a small pot and add garlic. Cook over medium heat for just a few minutes, watching very closely and agitating frequently, until garlic is fragrant and a little golden.
Add tomatoes and jalapeño slices, turn down heat slightly and let simmer for just a few minutes more, letting the tomatoes “melt.”
Season with salt and a tiny bit of black pepper (just a pinch) and tear in some fresh basil.

Tofu Scramble

There are about a zillion vegan tofu scramble recipes out there; here’s mine. It’s simple and straightforward, as good comfort food should be. (Please excuse the mediocre night-lit photo. September is not an easy month and I’m struggling to keep up with Vegan Mofo. Scroll down for a cute photo. XO.)

1/4 block of firm tofu, patted with a towel and gently squeezed, but not pressed
olive oil
1/2 tbsp nutritional yeast
salt and black pepper
squeeze of fresh lemon (~1/4 small lemon should do it)
generous handful of arugula
chopped tomato
toast for serving, optional

Heat olive oil in a small frying pan over medium heat and crumble in the tofu with your hands. Season with nutritional yeast and a bit of salt, and stir to mix. Heat for a few minutes, stirring frequently, just until lightly browned. Stir in arugula and lemon juice, then turn off heat. Season with pepper and a bit more salt (if needed) and serve topped with tomatoes, on toast if desired.

Yield: 1 serving

Chocolate PB Coconut Oat Cookies

AKA plops, though my mom will deny ever giving them such a name. (In all fairness it was probably one of my sisters.) We grew up eating these no-bake wonders as well as helping our mom make them. She originally got the recipe from the mother of her childhood best friend, passing the recipe along to my sisters and me, and my sisters to their kids. If there’s any cookie that’s dear to our hearts, it’s plops. This is the veganized, slightly more healthful version, which calls for natural peanut butter and unsweetened coconut.
*If your peanut butter is unsalted, add a pinch of salt.

½ cup unsweetened non-dairy milk
½ cup non-hydrogenated margarine, preferably Earth Balance
2 cups sugar (I use organic cane)
3 cups oats (certified gluten-free if necessary)
3 tbsp cocoa
2/3 cup unsweetened natural peanut butter
1 cup unsweetened shredded coconut
1 tsp vanilla extract

Line a couple of baking sheets, cutting boards, or other flat surface with waxed paper.
In a saucepan, mix the milk, margarine, and sugar. Cook over medium heat, stirring to melt all the margarine, until mixture comes to a rolling boil, then cook for 1 more minute
Remove from heat and add oats, cocoa, peanut butter, coconut, and vanilla. Stir to mix.
Drop by spoonfuls (each roughly a heaping tablespoon) onto waxed paper and let cool. If your kitchen is hot you can speed up this process by putting them in the freezer.

Yield: Around 40 cookies

Pressed Hummus Sandwich

I admit that the thought of hot hummus and cooked avocado is more than a bit off-putting, but you’re just going to have to trust me that they totally work here. Indeed, this sandwich– this panino if you must– is delectable, and is perfect comfort food as we transition into busy, blustery autumn.
*I cooked this on a stovetop grill pan with a panini press, both preheated. In the past I’ve made it in a George Foreman grill. If all you have is a regular frying pan, that’s fine, too. Just cook the sandwich for a couple minutes on each side and use a spatula to press it down.

2 slices of bread
hummus
a few avocado slices
a few roasted red pepper slices (jarred is fine)
handful of arugula
bit of olive oil

Preheat your grill/griddle/panini press/pan over medium heat.
Assemble your sandwich. Spread hummus on each slice of bread, then add avocado, roasted red pepper, and arugula. Close sandwich and brush each side with a little olive oil.
Cook for a few minutes, flipping if necessary, until bread is golden and maybe slightly charred and fillings are hot.

Peach & Almond Butter on Toast

This is less a recipe and more a friendly PSA to remind you that peaches are still in season.

toast
peach slices
almond butter (my favorite)
pinch of flaky salt (such as fleur de sel)
drizzle of maple syrup
cinnamon

Spread almond butter on toast and sprinkle with pinch of flaky salt. Top with peaches, maple syrup, and a dusting of cinnamon.