Tomato Soup, Mac and Cheez, Root Bake, Soysage Patties, Peanut Butter Cookies

Dinner 9/30 by Juan, Amy and Molly



• Tomato Soup

• Mac and Cheez

• Root Bake

• Soysage Patties

• Peanut Butter Cookies

Tonight's dinner was inspired by good old comfort food. We used a big bowl of tomatoes from our garden with a few pointers from this yummy recipe to create a sweet, delicious soup. I think the secret was roasting the veggies first. Adding a little sorghum didn't hurt either. :)

The mac and cheez was by special request. It was pretty simple: mix some cooked pasta with a big batch of nutritional yeast cheez from The New Farm Cookbook. We added a little dill to give it some flavor and color. Then it was baked until the top was crispy.

Root bake is one of my favorite dishes in the whole world. Seriously! It takes whatever yummy veggies are around and transforms them into soft, sweet, creamy versions of their former selves. This bake had the last of the harvested potatoes, a couple of sweet dumpling squash, some carrots, garlic, red peppers and okra -- all from our garden. Just toss them with oil, salt, pepper and rosemary and bake at a high temperature until everything is soft. Even the garlic is sweet!

Molly was the superstar helper of the day. She's an old Rabbit who's visiting for a week and was kind enough to help out in the kitchen. She whipped up a small batch of soysage from The New Farm Cookbook which was then sliced and fried. We pack the raw soysage batter into oiled cans and then pressure cook them. When they cool off, they can be sliced into patties. You can even see the can mark on the bottom of the one that I took.

Molly also made Isa Moskowitz's Peanut Butter Gigantoid Cookies from "Vegan with a Vengeance". These are always a hit in our co-op — so much so that some people like the batter unbaked. It has a sweeter and saltier flavor than the baked cookies. Check out the cosmic plate that my thoughtful friend Judy gave me for plating our desserts: