Kin Food
Green Love Salad | via The Rawsome Vegan Life
1/4 cup cherry tomatoes
1/4 cucumber
1/2 cup mushrooms
4 tb olives
1/4 red onion
5 figs
1 handful of fresh herbs like basil, oregano, cilantro, lemon balm, rosemary, etc. 
5 cups or more of fresh, organic greens like lettuce and spinach
chop up the tomatoes, cucumber, mushrooms, olives, onion, figs and herbs to your liking. set aside. 
in a big bowl, pour a little balsamic vinegar and olive oil on the greens and mix them up with your hands, coating them all with the dressing. throw on the chopped goodies and enjoy! 
this is best enjoyed outside on a sunny day, right beside your garden.

i usually add hemp seeds and sometimes salt and pepper. 
oh! and avocado.

Green Love Salad | via The Rawsome Vegan Life

  • 1/4 cup cherry tomatoes
  • 1/4 cucumber
  • 1/2 cup mushrooms
  • 4 tb olives
  • 1/4 red onion
  • 5 figs
  • 1 handful of fresh herbs like basil, oregano, cilantro, lemon balm, rosemary, etc. 
  • 5 cups or more of fresh, organic greens like lettuce and spinach
  1. chop up the tomatoes, cucumber, mushrooms, olives, onion, figs and herbs to your liking. set aside. 
  2. in a big bowl, pour a little balsamic vinegar and olive oil on the greens and mix them up with your hands, coating them all with the dressing. throw on the chopped goodies and enjoy! 
  3. this is best enjoyed outside on a sunny day, right beside your garden.

i usually add hemp seeds and sometimes salt and pepper. 

oh! and avocado.

emigetsfit:

crispy salmon succotash
(via cooking for your boyfriend: Cast Iron Skillet Chicken Thighs in Tomato Sauce)
campbellskitchen:

West African Vegetable Stew

1  tablespoon vegetable oil
2   large onions, sliced (about 2 cups)
2  cloves garlic, minced
1  pound sweet potatoes, peeled, cut in half lengthwise and cut into 1/4-inch slices
1   large tomato, coarsely chopped (about 2 cups)
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper
1  can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1/2 cup water
1  can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
4   coarsely chopped fresh spinach leaves
 Hot cooked rice or couscous
Recipe Steps
1) Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender
2) Add the potatoes and tomatoes to the skillet and cook for 5 minutes. Stir in the raisins, cinnamon, red pepper, broth and water and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes or until the potatoes are tender.
3) Stir in the chickpeas and spinach and cook until the spinach is wilted.  Serve with the rice, if desired.

campbellskitchen:

West African Vegetable Stew

1 tablespoon vegetable oil

2 large onions, sliced (about 2 cups)

2 cloves garlic, minced

1 pound sweet potatoes, peeled, cut in half lengthwise and cut into 1/4-inch slices

1 large tomato, coarsely chopped (about 2 cups)

1/2 cup raisins

1/2 teaspoon ground cinnamon

1/2 teaspoon crushed red pepper

1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth

1/2 cup water

1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

4 coarsely chopped fresh spinach leaves

Hot cooked rice or couscous

Recipe Steps

1) Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender

2) Add the potatoes and tomatoes to the skillet and cook for 5 minutes. Stir in the raisins, cinnamon, red pepper, broth and water and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes or until the potatoes are tender.

3) Stir in the chickpeas and spinach and cook until the spinach is wilted.  Serve with the rice, if desired.

    pumpkintears:

~Vampire Blood Tomato Soup~
Ingredients
3 tablespoons olive oil 1/2 fennel bulb, chopped, about 2 1/2 cups 1/2 large onion, chopped, about 1 cup 4 cloves garlic, smashed 1 1/4 teaspoons kosher salt 1 teaspoon fennel seed 1/8 to 1/4 teaspoon crushed red pepper flakes, optional 1 (28-ounce) can plum tomatoes, preferably San Marzano 2 cups homemade vegetable broth or low-sodium canned 2 cups tomato juice 6 basil leaves, torn 1 tablespoon fresh lemon juice Fresh ground black pepper, to taste
Directions
Heat olive oil in a medium sauce pot over medium-high heat.
Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes.
Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
From Vampire Party Menu and Recipes

    pumpkintears:

    ~Vampire Blood Tomato Soup~

    Ingredients

    3 tablespoons olive oil
    1/2 fennel bulb, chopped, about 2 1/2 cups
    1/2 large onion, chopped, about 1 cup
    4 cloves garlic, smashed
    1 1/4 teaspoons kosher salt
    1 teaspoon fennel seed
    1/8 to 1/4 teaspoon crushed red pepper flakes, optional
    1 (28-ounce) can plum tomatoes, preferably San Marzano
    2 cups homemade vegetable broth or low-sodium canned
    2 cups tomato juice
    6 basil leaves, torn
    1 tablespoon fresh lemon juice
    Fresh ground black pepper, to taste

    Directions

    1. Heat olive oil in a medium sauce pot over medium-high heat.
    2. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes.
    3. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
    4. Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
    5. Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.

    From Vampire Party Menu and Recipes

    Adding onto what the other user said about eating a tomato in place of meat, I found that mango has a similar effect. You get to skin it and everything, and I know that there's a hard center in the mango so you can feel like you're picking meat off bones or something. I always felt a little morbid when I ate mangoes this way, but I will admit it's pretty fun.
    Anonymous
    suggestion for meat eating kin who aren't keen on meat: i find that ripping the skin off a tomato and then eating the insides reminds me of ripping apart a small animal, and sort of tastes like it too.
    Anonymous

    Creative suggestion! -Fox

    (via Cranberry Morning: Hot and Spicy Tomato Soup Recipe)
    (via Cowboy Caviar - Side Dish Recipes - Delish.com)
    beautifulpicturesofhealthyfood:

Lady Bugs from Cherry Tomatoes and Black Olives…served on a bed of parsley, salmon, cream cheese and a sliced baguette.

    beautifulpicturesofhealthyfood:

    Lady Bugs from Cherry Tomatoes and Black Olives…served on a bed of parsley, salmon, cream cheese and a sliced baguette.