We made an especially satisfying dinner last night.
It started with the under-appreciated baked potato. Just a nicely sized russet potato rubbed with some oil and salt and placed directly in the oven at 400 for about 45 minutes. Take them out and either wrap with foil or put in a covered bowl for at least 10 minutes.
We served them with vegan sour cream (tofutti), green onions, and little slices of fried up smart bacon.
I adapted the tomato soup from a NY Times recipe. I took a can (big one) of diced tomatoes, drained off the juice, and baked on a sheet pan with olive oil and salt at 400 until they just started to turn black on the edges. Meanwhile, I sauteed some onion and carrot with a bit of rosemary and garlic. I added the tomatoes, the juice, and a bit of water. That simmered away for half an hour or so. I added about a cup of breadcrumbs from some leftover sourdough rye bread to thicken up the soup.
Add a simple green salad, and you’ve got an easy, cheap meal that’s satisfying and healthy.