Tomato Soup, Chickpea Nuggets, Mac and Cheez, Sweet Potato Fries

Dinner 3/5 by Amy and Juan



• Tomato Soup

• Chickpea Nuggets

• Mac and Cheez

• Sweet Potato Fries

Tonight's dinner was all comfort food. Juan whipped up a big pot of tomato soup using organic tomato puree that we canned this past summer from our garden. Plus some dehydrated garlic and onions we also preserved from local harvests. I think he put in a little sorghum, which is a sweetener from sorghum cane, made by our neighbors over at Sandhill Farm.

Inspired by Lindy Loo's completely unappetizing-looking, yet strangely compelling chickpea cutlets shaped into nuggets, I thought I would give it a try. The results were the chickpea cutlets I know and love reborn as perfect dippable chickpea nuggets! We served them with homemade ketchup, mustard and BBQ sauces.

I've had a hankerin' for mac and cheez, so I put some together using *gasp* store bought semolina pasta (since I don't know how to make my own mac yet) using the recipe from The New Farm Vegetarian Cookbook. I love it because it's baked and the cheez gets chewy on top.

Sweet potato fries were easy to make. We are using up the last of a big box we bought from a neighboring organic farmer. They are the biggest sweet potatoes I've ever seen! I just cut them up into fry shapes, drizzled them with oil and salt and put them in the oven at 450ish for an hour or so.