Tag Archives: Whole Foods

Tomato Tuesday: Gluten-free Tomato Tart

Today, July 24th, 2012, bloggers are donating their posts to the fight for slave-free tomatoes.  Check out participating bloggers here.   A special thanks to Nicole, of The Giving Table, for putting this call to action together!

This event was created by The Giving Table to support the International Justice Mission‘s summer campaign- Recipe for Change.  IMJ is a human rights agency committed to fighting modern day slavery and exploitation around the world.  Forced labor is happening on U.S. tomato fields.  Check out Tomatoland if you’d like an inside story (a great book!).

This summer, IMJ has partnered with The Coalition of Immokalee Workers and The Fair Food Standards Council to sponsor a campaign to raise awareness about the treatment of workers on U.S. tomato fields.  In addition, the campaign is asking CEO’s of large supermarket chains to endorse The Fair Food Program, ensuring that tomatoes sold in their stores are slave-free.

The Coalition of Immokalee Workers is a community-based organization of migrant workers that advocates for rights of farmworkers in Immokalee, FL.  The program was developed to protect Florida’s tomato pickers from exploitation.  The corporations that join the Fair Food Program agree to pay a small price increase for harvested tomatoes (1.5 cents more per pound) and shift purchases to Florida tomato growers who abide by the higher standards.  The 3 supermarket chains targeted this summer are: Ahold (Giant, Peapod, Martin’s, Albert), Publix, and Kroger.

Where can you find slave-free tomatoes?
CSA’s
Farmer’s Markets (DC’s FreshFarm Markets)
Whole Foods
Trader Joe’s

Please join Evi and Sam in signing the petition- Recipe for Change Letter.

Gluten-Free Tomato Tart
Adapted from: Anja’s Food 4 Thought & Simply Whole Kitchen

The best tomatoes for this tart are the juiciest, and most colorful one’s.  Find a heirloom variety at your local farmer’s market and slice them.  If there are any leftover tomato slices, enjoy them with some fresh mozzarella, salt, pepper and olive oil!

Crust:
3/4 cup buckwheat flour
1/2 cup almond flour
3 tbsp whole-grain oat flour
1/2 tsp salt
4 oz cold butter, cut into cubes
1 tbsp ice cold water
1 egg, lightly beaten

Filling:
1 tbsp olive oil
1/2 onion, finely chopped
4 garlic cloves, minced
6 oz Gruyere cheese, shredded
1/2 tsp salt
1/4 tsp pepper
1 large tomato, thinly sliced
1/4 cup basil, finely chopped

In a food processor combine buckwheat flour, almond flour, whole grain oat flour, and salt.  Once it’s mixed well, add in the butter and pulse under the mixture is crumbly.  Next, add in the water and egg.  Keep pulsing until the mixture turns into a ball (it might be a bit sticky).  Shape it into a disk, then wrap it with parchment paper, keep in the refrigerator for at least 30 minutes.

Preheat the oven to 350ºF.  With cooking spray, grease a 9-inch tart pan.

Roll out the dough, and press all of it into the tart pan.  Bake it for 15 minutes.  Allow to cool off for at least 20 minutes.

To make the filling, heat olive oil in a saute pan.  Once the olive oil is hot, add in the onion.  Cook it until it is translucent, then add in the garlic.  Stir in the onion, garlic and cheese in a large bowl, season with salt and pepper.  Then pour the mixture into the cooled-off tart.  Arrange the tomato slices on top of the tart.

Preheat the oven to 350ºF.  Bake the tart for 20 minutes, or until the cheese melts.  Allow to cool off before sprinkling basil over the top.  Divide into pieces, share with friends!

Want to learn more about this topic?  Check out some of these books and articles:
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit (Barry Estabrook)
Join Michael Pollan in Ending Slavery of Tomato Workers
Did a Slave Grow Your Tomato?
Slavery in the Tomato Fields

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Corn Polenta with Sautéed Eggplant

Not too long ago I was telling you about my friend Meaghin’s wonderful blog- Cheery Observations.  She posts beautiful pictures and recipes to match it.  I wish we lived closer to each other, this way I could come over for dinner at least once a week.

Back in August Meaghin posted a recipe for Sweetcorn Polenta with Eggplant Sauce.  It’s a meal full of vegetables- so I definitely wanted to give this one a try.  And I was not disappointed, not one bit.  If you do anything this weekend- please make this recipe.  Delicious!

I did make alterations from Meaghin’s recipe, but I give her full credit for finding this one!

I do have one great product for all of you to try out in your kitchen.  Around here I have only been able to find it at Whole Foods, but I’m sure other stores have them as well.  It’s tomato paste in a tube!  I have never been able to use that little can all at once, so the tube is a great way of preserving the paste until I need it once again.  Add it to your shopping list!


Corn Polenta with Sautéed Eggplant
Adapted from: Cheery Observations

6 ears of corn
3 tbsp olive oil
2 1/4 cup of water + 7 tbsp of water
1 onion, chopped
3 garlic cloves, minced
1 medium/large eggplant, cut into smaller pieces (the size of a quarter)
1 tbsp tomato paste
1/3 cup of white wine (we used a dry)
2 large or 4 medium tomatoes, chopped
4 tsp salt
1 tbsp oregano, chopped
1/2 tsp dried basil
1 jalapeño, chopped (optional)
4 tbsp butter, diced
7 oz feta
2 tsp pepper

Remove the leaves and silk from each of the ears of corn.  While standing each corn on its flat tip, shave off the corn kernels.  Put all of the corn kernels into a sauce pan, cover them with the 2 1/4 cup of water and cook for about 15 minutes.

While the corn in cooking, heat up the olive oil in a large saucepan.  Add the onion, garlic and eggplant.  Sauté on medium heat for about 15 minutes- or until the eggplant turns lightly brown.  Add the tomato paste, and mix it up with the vegetables.  Once the paste is absorbed, add the wine and cook for about a minute.  Finally, add the tomatoes, water (7 tbsp), 2 tsp salt, oregano, basil  and jalapeño.  Cook on low heat for about 15 minutes.

While the eggplant is still cooking, drain the water from the corn kernels but keep the leftover liquid.  Add all of the corn into a food processor.  Process until the consistency is mushy (looks like polenta).  Return the liquid and mushy corn into the pan.  Cook for another 10 minutes while stirring it, so it doesn’t stick to the bottom.

When the eggplant and corn polenta have been cooked, stir in the butter and feta cheese into the corn mixture.  Stir well until the butter and cheese have melted, and become incorporated by the corn mixture.  Finally, add 2 tsp of salt and pepper, stir some more so everything is well combined.

Finally, spoon out the polenta on plates (or bowls) and then top it off with some eggplant sauce in the center.  Feel free to sprinkle chopped oregano on top.

Enjoy it with the rest of the bottle of wine!

Chipotle Sausage & Bean Stew

I like trying out different types of vegan and vegetarian sausages.  When I came across the Field Roast sausage at Whole Foods, I wanted to try it out.  When the June issue of Vegetarian Times appeared in our mailbox, I noticed this recipe and thought it would be a great way to try out a new brand.

The Field Roast Grain Meat Company was founded in 1997 in Seattle, and they have been producing artisan, vegan meat.  They have various products such as: cutlets, sausages, pâtés, gravy and meatloaf.  The website is very informative with recipes and information about the products (so check it out!).

The meat which I had purchased for this meal was the Mexican Chipotle sausage.  It is blended with smoked chipotle and chili de arbol pepper flavors.  It was a great way to add some “meat” into our stew.  If you’d like to add real meat, or another type of vegan meat- feel free, this will work well with different flavors.

Chipotle Sausage and Bean Stew
Adapted by: Vegetarian Times (June 2011)

2 tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 package of chorizo/chipotle-flavored meat sausages
1 15oz can diced tomatoes
1 can pinto beans, rinsed & drained
1 tsp salt
1 tsp pepper
1 tsp chili powder
1/2 tsp red pepper flakes
1 cup of water
1/4 cup chopped cilantro

Heat olive oil in a saucepan over medium heat.  Add the onion, bell pepper, garlic and chopped sausage and sauté for 5 minutes.  Then stir in the tomatoes and beans.  Season with salt, pepper, chili powder and red pepper flakes.  Finally, add 1 cup of water, cover and bring to a boil.  Reduce heat to low, and simmer for 15-20 minutes.  Serve, and garnish with cilantro.

Veggie Flatbread with Cilantro Hummus

As many of you have probably noticed through  most of these posts, we don’t eat much meat here at Fifth Floor Kitchen.  Our thoughts are that if we do want to eat meat, we prefer “happy cows/chickens/etc”.  The fact that we didn’t have any meat in our fridge came in handy this weekend.  Our fridge broke!  Well, the freezer was working, but the fridge was warm.  (Yes, the beer did not get as cold.)  It’ll be completely fixed today, at 5pm, when the Refrigerator Man comes by and changes a thermostat.  I guess these are the pleasures of home ownership?  Most of the food survived, except some of the dairy products such as: milk, sour cream and some half-and-half.  But we’re back to a happy kitchen. 

This accompanied the Cucumber Gazpacho for dinner one night.  Also very simple to make, and very springy.  The original recipe called for pita bread, but while searching for it at Whole Foods I was concentrating on the “whole wheat”.  So instead I grabbed a flatbread.  (to me, these two are fairly similar- pita bread is thinner, while the flatbread is a bit thicker and softer)  I would say this was similar to a personal pizza, it’s got veggies and cheese (but could have so much  more on it).  The only exception is the “sauce” is cilantro-hummus-flavored.  So as long as you like cilantro, this is defintely worth a try.  The veggies on this don’t need to be the same, feel free to add what you like on your flatbread. 

Veggie Flatbread with Cilantro Hummus
Inspired by: Vegetarian Times

1/2 cup cilantro leaves
4 garlic cloves, peeled
1 15-oz can chickpeas, rinsed and drained
juice of 1/2 lime
2 tbsp olive oil
1/2 cup water
2 flatbreads (or pita’s)
2 jarred roasted red peppers, drained & sliced into strips
1 cup spinach leaves
1 cup mushrooms, sliced
1/4 cup Parmesan cheese, shredded

Preheat oven to 400 degrees. 

To make hummus, add the cilantro and garlic into the food processor.  Turn on for about 1 minute until everything is chopped.  Then add the chickpeas, lime juice, oil and water.  Puree for 3 minutes until the mixture is creamy. 

Place the 2 flatbreads on baking sheet.  Spread each with the cilantro hummus.  Then top with peppers, mushrooms and spinach leaves.  Sprinkle with Parmesan cheese.  Bake for about 10 minutes, the flatbread should be crisp and the cheese should be melting.