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olive oil

This recipe first appeared on bindubyohoud on December 12, 2016

During the winter, we all crave something warm. Something earthy and warm. Despite popular belief, tomatoes won’t make you fat, in fact this recipe is nutritionist-approved since tomatoes are only mildly acidifying and are nutritionally dense. I’ve been making this for a year or two and I even have it in the summer sometimes! The best thing about this recipe is that it’s very versatile, some days I’ll skip the garlic and some days I’ll skip the onions. You can change up the seasoning and you can replace the red bell pepper with carrots and celery! I sometimes even skip the olive oil when I’m trying to avoid added fat to my diet on a certain day. Aaaand you can have it for breakfast, lunch or dinner! Since the typical Cairene home isn’t equipped with heating, here’s a blanket in a bowl for you!

 

 


Print Recipe
Roasted Tomato & Red Bell Pepper Soup
Course Soups
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
1-2 people
Course Soups
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
1-2 people
Instructions
  1. Preheat your oven. I don’t really set the temperature; I turn it on to the maximum setting.
  2. Slice the tomatoes and onions into rings, the red bell pepper into thin slices, and the garlic into halves. Take care not to thinly slice the onions or garlic since they burn very quickly.
  3. Spread everything on an oven tray or Pyrex, drizzle some olive oil and sprinkle the peppers and herbs.
  4. Place the tray in an oven for 30-45 minutes but make sure to check on it every once in a while after the first 20 minutes have passed. The tomatoes would have released their juices at that point so stir the ingredients if they look like they’re drying out and the juice from the tomatoes will prevent sticking.
  5. While everything is roasting in the oven, boil one glass of water (or a bit more in case you like your soup thinner)
  6. When everything is browned and aromatic, take it all out of the oven, dump all the ingredients in a blender along with the boiling water and blend until smooth. I like mine very thick but feel free to add more water if you like yours lighter.
  7. Transfer to a bowl and drizzle with balsamic vinegar (optional) and herbs. Serve with bread or crackers, or even better a light green salad!

A couple of weeks ago, my sister, my friend and I visited Be Good to You and we basically feasted on the vegan items on the menu. Everything was so good that we ended up spending about 3 hours there… for breakfast!

Before going there for the first time, I was quite skeptical to be honest. Healthy in Cairo can mean anything from skimmed milk to baby chickens and that is not really my kind of healthy. I was very impressed by the variety of vegan items that are actually healthy. Matcha lattes in Cairo? I wouldn’t have dreamed of that one! And so the feast included avocado on toast, smoothies, a baked falafel salad, brownies, apple crumble and more… The star of the show, though, was that smooth and silky mushroom on toast dish. Amanda, the friend, was hooked!

I drove Amanda to the airport this morning and went straight to the grocery store, picked up some fresh mushrooms and then hurried to the kitchen. Amanda, who’s a great UrbanEarthlings supporter had been trying to get me back to writing and I figured there’s no other way to say thank you for the support. I had to recreate this for her!

Panda, as you make you way back to Germany, I’m breaking my fast on creamy mushrooms to test this recipe. It’s a hit! By the time you get home, this post will be up and you can indulge in it too!
ps. I totally cried too!

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Print Recipe
Panda toast aka El Funghi Coconut Toast
Course Breakfast
Prep Time 2-3 minutes
Cook Time 10 minutes
Servings
1 person
Ingredients
Course Breakfast
Prep Time 2-3 minutes
Cook Time 10 minutes
Servings
1 person
Ingredients
Instructions
  1. Cut the mushrooms into 1-2 cm cubes and add to a pan. Turn on the heat to low and add water as needed to avoid the mushrooms from sticking. Within a couple of minutes, the mushrooms will release their water.
  2. Add the diced garlic clove and cook on low heat for a few minutes.
  3. Add the salt and pepper followed by the coconut milk and stir. Bring to a boil and then turn the heat down to the lowest setting and cover the pan.
  4. When the mushrooms have softened and most of the water from the coconut milk has evaporated, add the nutmeg and remove the pan from the heat.
  5. Let the mushrooms cool a little bit before serving on toast to avoid the toast from crumbling and falling apart. Drizzle some olive oil and sprinkle the nutritional yeast and dill over the top. Serve warm and enjoy!
Recipe Notes

I would totally add some spring onions next time I do this so consider adding them early on with the mushrooms.