meatless monday

if you read my 2010 resolutions then you know i am trying to meatless for at least 9 meals a week (3 must be dinners). laura has tasty tuesdays and i love all of her and her followers recipes. i wanted to piggy back her idea with one that i saw last night after watching food, inc.

i highly, highly recommend everyone watch it. it doesn’t matter if you are republican, democrat, somewhere in between, conservative, liberal, etc. please watch. it didn’t turn me into a vegetarian, although i am absolutely sure there are worse things to be. it didn’t make me afraid to eat. it made me aware of the food policys we have in this country. it made me aware. period.

so …. meatless mondays! here we go …
tonight we are having stuffed artichokes, homemade tomato soup, with homemade bread.

the recipe for the stuffed artichokes can be found here.

the recipe for the homemade cream-less, creamy tomato soup is:
Serves 6 to 8

1/4 cup extra-virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium vegetable broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

will you join me for meatless mondays? what will you be having?