tuscan roasted tomatoes with sesame parmesan (vegan, dairy free, nut free, gluten free)

As much as I love sharing the fun, creative recipes (like these matcha coconut lime energy bites or these weeknight tacos), I also love giving equal play to recipes that are meant for the every day or moments when you’re not sure what to throw together. Like these tuscan roasted tomatoes.

I came up with these lovelies one Sunday evening when we were going to have a mishmash of leftovers and family coming over at the last minute. Throwing together a medley of vegetables prepared in a number of ways is still one of my favorite things to do…it speaks of abundance and simplicity and letting my pickier (ahem) eaters load up on the veggies they prefer over the ones they don’t.

This is a great way to use up an abundance of tomatoes from your hardworking garden and takes only minutes to prep before sliding in the oven. With a hearty slice of toasted bread, you also could serve these as an appetizer and leftovers could easily be cooked down into a pasta sauce. The extra sesame parmesan can be saved for pasta or even soup recipes, like this one.

 

Print
Tuscan Roasted Tomatoes with Sesame Seed Parmesan
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Pulling together simple, fresh flavors with the transition of summer to fall in mind, these Tuscan Roasted Tomatoes come together easily as a casual side dish or hearty appetizer.

Course: Appetizer, Side Dish
Cuisine: Italian
Author: Andrea Anderson
Ingredients
  • fresh tomatoes
  • roasted red pepper hummus
  • fresh basil, diced
  • salt & pepper
  • sesame seed parmesan
  • whole grain, hearty bread (optional)
For the sesame seed parmesan
  • 1/2 cup sesame seeds
  • 4 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2-1 tsp olive oil
Instructions
  1. Rinse tomatoes and slice into rounds that are between 1/4" and 1/2" thick. Generally, plan around 1 tomato per person. Place tomato rounds onto a baking sheet. Add a generous spoonful of hummus to each tomato slice and spread. Place in a 350 degree F oven for about 15-20 minutes.

  2. Meanwhile, add all sesame Parmesan ingredients to a food process or high speed blender and blend until the sesame seeds are crumbly and resemble Parmesan cheese.

  3. When the tomatoes are done, remove from oven and top with basil and a few sprinkles of sesame parmesan. Season with additional salt and pepper if desired and serve immediately.

Recipe Notes

RECIPE NOTES

  • If serving as an appetizer, cut bread into thick slices (about 1" thick), place on a baking sheet and lightly toast in the same oven as the tomatoes. Keep an eye on it though so it doesn't burn! Remove from oven when toasted and then top with a roasted tomato, the basil, sesame parmesan and salt and pepper if desired.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  •  My go-to brand of hummus (both original and roasted red pepper) is Sabra.
  • Click here for my favorite mini food processor
  • I get both my nutritional yeast and sesame seeds in bulk at Whole Foods, but you also can find them here and here.

 

minestrone soup with sesame parmesan (vegan, dairy free, soy free)

(This post contains affiliate links which helps fund this blog but at no cost to you.)

With fall officially peeking around the corner and an early chill in the air – at least around here – I’m starting to crave  warm, comforting foods. Especially big pots of them for plenty of leftovers which matches with our busier back-to-school schedule. Like this minestrone soup.

I first came across this minestrone soup recipe in this cook book while I was trying to find more veggie-based recipes but before I went all in with a plant-based diet. It’s been a favorite of mine ever since.

One of the things I love about it is the subtle addition of zucchini. This is key when your garden produces monster-sized ones because you forgot to pick it (ahem). And when you are more of a zucchini liker than zucchini lovers. And in case you didn’t catch it, here’s a zucchini recipe I shared last week. The other thing I love is the use of rosemary – an herb I thought was a strange addition at first, but it definitely makes this soup sing.

 

I’ll warn you that although this minestrone soup is more labor intensive than many of my other soup recipes (like this one and this one), it’s completely worth it because of the quantity it makes and how well it freezes. If you have children who are able to handle a knife, have them help you with the chopping. Even a young child could help break the frozen green beans or help with the lettuce spinner for the spinach.

The original recipe called for using parmesan cheese. Since this wouldn’t fly for a vegan recipe, I whipped up some sesame seed parmesan which can be sprinkled on or stirred in (which also happens to boost the calcium and protein as well!). For those of you watching your fat intake (especially due to heart disease), you’ll be happy to know the soup is made without any oil and you can skip adding the parmesan altogether.

 

 

 

This soup tastes even better the second day because the flavors are able to develop. If it works, plan ahead and make it the day before you actually plan to eat it!

 

Print
Minestrone Soup with Sesame Seed Parmesan
Prep Time
30 mins
Cook Time
1 hrs
Total Time
1 hrs 30 mins
 

This soup is chock full of vegetables and herbs and tastes even better the second day after it's been made. The sesame seed parm is a nod to the traditional recipe and boosts the calcium and plant-protein and is just plain fun to sprinkle on.

Course: Main Course, Soup
Author: Andrea Anderson
Ingredients
For the soup
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups coarsely chopped carrots
  • 4 stalks celery, coarsely chopped
  • 2 cups finely diced tomatoes (or 1-14 oz can diced tomatoes
  • 4.5 cups water
  • 2 small zucchini, shredded
  • 1 cup green beans in 1" lengths
  • 2 medium potatoes, diced
  • 3 cups coarsely chopped spinach
  • 2 cups beans (white or kidney)
  • 1-2 tsp salt
  • 2 tsp freshly chopped basil
  • 1 tsp oregano
  • 2 tsp crumbled rosemary
  • freshly ground pepper
For the sesame parm
  • 1/2 cup sesame seeds
  • 4 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp olive oil
Instructions
For the soup:
  1. Add the onion and garlic along with 1" water to a large stock pot over medium-high heat. Cook until the onion is translucent, then add in the carrots, celery and tomatoes. Cook another 1-2 minutes. Add all remaining soup ingredients, bring to a boil, then reduce heat to low. Simmer for 45-minutes to 1 hour or until the potatoes are tender. Adjust seasonings as needed.

For the sesame parm:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined and the sesame seeds are crumbly and look like parmesan cheese. Can be stored in an air-tight jar in the fridge for 1-2 weeks.

Recipe Notes

Recipe Notes:

I prefer this soup with the vegetables (especially the tomatoes and zucchini) finely chopped - or in the case of the zucchini, shredded. This especially helps when serving it to children who tend to be suspicious of large chunks of vegetables - or adults who feel the same way. 😉

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  •  Click here for my favorite mini food processor
  • I get both my nutritional yeast and sesame seeds in bulk at Whole Foods, but you also can find them here and here.