Tomatoes are one of the foods that are better cooked than raw: the nutritional yield (especially anti-cancer, eye health and heart friendly lycopene) is greater when heat hits these “love apples”. I used my roasted tomatoes in a sandwich and will use the remainder to make a variation of tabbouleh (a Middle Eastern salad with tomato, parsley, mint, cucumber and bulgur wheat).
On the left you see red velvet ice cream made with beets and swirled with a cream cheese ‘paste’. On the right is banana split ice cream made with walnuts, chocolate ganache and freeze-dried organic strawberries. Both recipes are originally vegan calling for coconut milk in place of the milk and cream. However I used dairy products in both, simply because it was what I had at hand. These recipes (from the Vegan Desserts A La Mode cookbook) are keepers. Blender and ice cream maker required.