All posts tagged Tomato

The 12 Days of Yule – Day 1 – A Jug of Tomato Sauce

Published December 20, 2012 by Polana Fowdrey

Tomato Soup/Sauce

This soup can be used as a warm soup any time of the year, cold like a gazpacho or as a sauce, which incidentally goes very well with the Walnut and Carrot Loaf I’m going to show you tomorrow.


8 medium Tomatoes

1 litre Date-Soak Water (leftover from soaking dates)

A splash of olive oil

Seasoning to taste: I like to use: Parsley, garlic, paprika (which also gives a good colour) salt and pepper. You can vary this to your own taste.*


Blend everything in a blender (you don’t need a high-speed blender – an ordinary one will do.)

When you have a smooth mixture, transfer to a saucepan and heat to blood temperature and enjoy.

Can be frozen before heating for later use.

* Add an avocado for a creamier mixture.


Raw Mushroom Burgers

Published January 12, 2012 by Polana Fowdrey

These were a hit at my birthday bash back in September, so I thought I’d share the recipe here…

Mushroom Burgers

Equipment: food processor, dehydrator (or fan oven)


2 parsnips

2 carrots

8 mushrooms

olive oil

pine nuts

sundried tomatoes


Soak the pine nuts and sun dried tomatoes in a little water for an hour

Break the mushrooms into tiny pieces and marinade with olive oil (add some tamari or miso if you wish)

Chop parsnips and carrots in the food processor into rice-size pieces. You can use a blender if you prefer.

Add pine nuts and sun dried tomatoes and mix again. You may need some of the tomato soak water to aid mixing.

Add the mushrooms and mix again.

Use an ice-cream scoop to measure out portions of mixture onto a non-stick dehydrator sheet and shape into burgers.

Dehydrate overnight and flip them over in the morning. Give the burgers another couple of hours dehydrating. They will keep well for a week or more in a sealed box in the fridge.

If you do not have a dehydrator, use a fan oven on the lowest setting, or fan-only and leave the door ajar to let the warm air out.

You will need to reduce the “baking” time if you are using an oven.


These burgers are lovely with a nice big green salad and are handy enough for packed lunches or picnics.

Aubergine Crisps

Published January 5, 2012 by Polana Fowdrey

I don’t find raw aubergine (“eggplant” to all my American friends!) very easy to eat, so I am always pleased to find ways to make it more palatable. Here’s something I tried last week, which Mr H and I absolutely loved. We nommed the lot, as soon as they came out of the dehydrator!

Aubergine Crisps

Equipment: Spiralizer or sharp knife and steady hand, Dehydrator



Oil (I used Hemp Seed Oil)

Miso paste

Hot water


Make up a Miso soup from a little Miso paste and hot water. (If you want to go All-Raw, use an alternative marinade such as a raw veg juice or herb salt etc)

Spiralize the Aubergine into thin spiral slices, using the flat blade.

Cut through the spiral to make thin slices. (Alternatively simply cut the aubergine into the thinnest slices you can manage.)

Dip the aubergine slices into the marinade and let them soak for about 10 minutes.

Lay the wet slices onto a dehydrator sheet and lightly brush a little oil onto both sides.

Dehydrate over night. They will go hard and crispy (like crisps) and will be ever-so moorish.

Now, I want another aubergine!

Note: “Crisps” in the UK are the same as “chips” in the US. We have a different use for the word “chips!”

Salade de Marmande

Published August 1, 2011 by Polana Fowdrey

After all that dehydrated food of the past week, I was craving something fresh and pure.
We had this gorgeous Marmande tomato in the organic veg box this week. Just one, but oooh! How lovely:

I knew I didn’t want to process it, so I sliced in neatly and made this simple layered salad:

* first, a handful of baby spinach leaves,
* next, a spoonful of fresh home-made raw hummus,
* then the Marmande tomato, sliced (I had to share mine with Mr H, but there was plenty!)
* finally a couple of spoonfuls of the Cultured Vegetables I made last week
a drizzle of olive oil completed the dish…. Mmm, just what we wanted!

Dehydrated food is all very well and really does add texture and interest to food, as well as making some things more edible (eg aubergines) but as with everything – in moderation. It would be maybe not dangerous, but certainly unwise to rely too heavily on using the dehydrator, or any other appliance, in making a meal. Sometimes it’s good to just get back to easing fresh food. In fact, our diest should consist mainly of fresh vegetables, so no wonder my body was craving that juicy purple tomato!

The Cultured Vegetables are really delicious. I couldn’t believe it! I thought they would smell or taste a bit ‘off’ but they are soft and sweet. I confess I have always had difficulty with raw cabbage, but this makes it palatable and more easily digested. I recommend it. Easy to make, easy to store (pop the jar in the fridge to slow down the process once fermentation has started) and so delicious to eat!



Originally published on

What Am I Going To Do With This Aubergine?

Published July 26, 2011 by Polana Fowdrey

One of my favourite Chinese take-away dishes is “Sea Spicy Aubergine” and we had an aubergine in the fridge, so I thought I should try and do something with it.
OK, my results weren’t the same as the Chinese restaurant, obviously, but it was mighty tasty!

Sea Spicy Aubergine
1 aubergine, cut into slices, then sliced into strips
For the marinade:
1/2 cup olive or hemp seem oil (they really drink it up!)
1 handful seaweed sprinkle
Rock Salt
Garlic flakes
Sesame seeds
Mix everything together

Roll the aubergine in the marinade to thoroughly cover it .
Leave to soak up the oil for several hours or overnight. Stir again to coat the aubergine with marinade.
Dehydrate on 105 degrees F until you are happy with the texture really. Mr H enjoyed them quite firm. I preferred mine to have ‘baked’ a bit longer. About 6 hours should do it.
Use a teflon sheet if you prefer, but remember to turn them over after a couple of hours and remove the sheet. I put them straight onto the tray and they were fine.

The salt and seaweed gives a nice ‘sea vegetable‘ taste and the sesame seeds add some excellent texture.



Originally published on

A Note About Measurements

Published June 15, 2011 by Polana Fowdrey

You may notice, from looking at my recipes, that I mix up my measurements (US cups, Euro grams, Imperial teaspoons and dessertspoons…) This is deliberate and something I’ve developed over many years of making food.
The reason is because I don’t like to be too accurate. You may read that I suggest a handful of one ingredient, a cup of another, a couple of dessertspoons of something else.
I believe that food should be cooked by taste and as such, my measurements are guidelines only. I strongly recommend that you purchase a simple cup measure, if you don’t have one. It’s a nice measurement, which is quite precise enough. An espresso coffee cup is about the same size or you might find an old fashioned teacup (I often use a teacup!) And I use dessertspoons rather than tablespoons simply because I don’t own a tablespoon. I’d only use it for measuring anyway, so I just use a dessertspoon and then eat with it afterwards – saves unnecessary washing-up!
When I quote grams or (occasionally) ounces, this is because something comes in a package of that weight. The coconut cream I use comes in handy 2oz/50g pouches, but with practice, you could easily work out your own measurement for that.

A simple recipe for today has no measurements at all. It is completely to taste. And it tastes wonderful:

Raw “Stuffed” Mushrooms

Take 2 large Portobello mushrooms for each person (or more if you’re extra hungry!) and brush with Olive Oil.
Combine the following to taste:
Fresh Broad Beans
Sundried Tomatoes
Hemp Seed Oil
Soya Sauce (or another seasoning, if preferred)
Dried Seaweed
Other ingredients to taste
After marinading your ingredients for a few minutes, spoon on top of the mushrooms and enjoy. =)
Originally published on

Spicing It Up

Published June 12, 2011 by Polana Fowdrey
I made two Smoothies today, one fruity, one veggy. Here they are:
Sweet Fruity
1 melon (peeled and seeds removed)
1 large handful strawberries
Juice and drink – easy!
I call this one “Pink Champagne”
Savoury Vegetable
8 carrots
1 beetroot (small, peeled)
4 sticks celery
2 tomatoes
Juice all the above and transfer to blender.
Add 2 handfuls spinach
Blend until smooth.
Mr H enjoying his “Fake Guinness
I was craving cooked food today. None of the snacks were satisfying me, so I knew I needed to prepare a “proper” meal. What I really fancied was curry… ooohhh….
Ok, so I haven’t worked out how to make a raw curry yet (brain cogs turning..) but I did find a lovely Chilli recipe in Naked Chocolate. I’ve had this book for years and to my shame I’ve never made anything out of it.
Here’s the recipe, slightly adjusted for the ingredients I had available (I’ve halved the quantities for 2 people!)
Chilli con Cacao
1 clove garlic
1 large sprig rosemary
1 ripe tomato
1 large sprig basil
3 sun-dried tomatoes
Squeeze of lemon
Half teaspoon cayenne pepper (I’ll use fresh next time.)
2 Olives
1 tablespoon raw cacao powder
Half a red Romano pepper
3 mushrooms
Half a cup of hemp seed oil (or olive oil)
2 Courgettes.
Chop the garlic and herbs.
Dice the tomatoes, pepper and mushrooms.
Chop the olives into quarters.
Place all the ingredients in a food processor and chop roughly (I used a hand-held blender and it worked fine.) Mix in the oil.
Leave to stand while you peel the courgettes (I used a potato peeler to get some nice thin strips of skin) and grate the flesh.
Place the sliced peel on the plates, pile some grated courgette on top and add a generous dolop of Chilli con Cacao onto the top.
It was so delicious. Mr H said he found it “energising” – result! =)
Originally published on
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