This is also an incredibly fragrant dish.  It pairs brilliantly with veggie burgers, barbecue vegetables, and anything with grilled mushrooms.

Ingredients:
– Fresh Tomatoes – for prettiest results use multicolored heirloom tomatoes, especially cherry sized tomatoes.
– Fresh Basil – sweet basil or pineapple basil is best, though any variety will work. Do not use dried basil for this recipe.
– Olive Oil
– Balsamic Vinegar
– Optional: Garlic (powder, roasted, or minced from a jar – fresh might be too strong)

Use 1/4 cup chopped basil for every cup diced tomatoes.
Use 1 tbsp each oil and balsamic vinegar for every cup diced tomatoes.
Add garlic to taste, around 1 tsp for every tbsp oil.

Put the diced tomatoes in a bowl. Add the basil.  Sprinkle with oil and vinegar, adjusting to taste, stir just enough to evenly distribute the ingredients.  Dive in!  For best results, assemble right before serving.

The post Caprese Salad appeared first on Urban Earthworm.

      This kid-friendly comfort food has been known to win over more than one picky eater.  Vegan tater-tot casserole hides an impressive 2 lbs of vegetables beneath its golden crunchy crust.

Ingredients:
– 1 medium to large onion, diced.
– 1lb bag frozen tater tots (read the label – avoid preservatives!)*
– 2lbs chopped veggies**
– 2 cups unsweetened almond milk (soy or hemp milk will also work, do not use animal milk as it may curdle)
– 4-8 oz diced mushrooms – I like shitakes, but most any mushrooms will work.
– 2 oz dried porcini mushrooms^, diced (optional, but adds great flavor)
– 2 – 4 tbsp flour or starch to make a thickening roux – I use Teff flour, but arrowroot powder, other flours, or corn starch will also work.
– 1/3 cup Nutritional Yeast ^(optional, but delicious)
– garlic powder and pepper to taste

*You could also use shredded potatoes/hashbrowns
**I usually use broccoli, cauliflower, and carrots, but any veggie that will stay firm when cooked will work – green beans are a nice addition depending on the season.
 ** 2lbs is approximate; you need enough veggies to fill your casserole dish leaving enough room on top for your tater tots (about 1 inch).
** For easier prep, feel free to use frozen veggies, but thaw them before adding to the casserole.
^ The Nutritional Yeast and Porcinis are both optional, but for maximum flavor, I advise using at least one of the two.  I try to use both.  The garlic may also be a must if you leave out the Nooch or Porcinis.

Directions:
1  Dice onion and set aside to maximize nutrition.
2.  Chop veggies and mushrooms and set aside to maximize nutrition. 
3.  Combine the porcini mushrooms and almond milk in a saucepan and bring to a boil.
4.  Add the mushrooms.  Simmer for 3 minutes.
5.  Mix the flour/starch with just enough almond milk to form a roux/thickener (should be the consistency of a thin batter).
6.  Slowly pour the roux into the simmering almondmilk, stirring constantly.
7.  Continue to stir while the roux cooks and the mixture thickens.  The almondmilk/mushroom sauce should reach the consistency of gravy.  Add more roux/thickener as necessary to achieve this texture.
8.  Add Nutritional Yeast, Garlic, and pepper as desired and mix well.
9.  Fill a 9X13 casserole dish with the chopped veggies (but not the onion).
10.  Pour the sauce evenly over the veggies.
11.  Spread the diced onion over top of the sauced veggies.
12.  Cover with one layer of Tater Tots or Hash Browns.
13.  Bake according to the package directions for the Tater Tots, or at least 20 minutes and until Tots are golden brown on top.

Serve and enjoy!

If you try it, let me know!  Or post your own picture over on the Facebook page.

The post Tater Tot Casserole appeared first on Urban Earthworm.