Vegetarian Detective

2 tomatoes, cored and quartered 1 cup water 1 tablespoon onion 1-1/2 cloves garlic 1/2 small, medium-heat chilli, seeded 1/2 teaspoon paprika 1/2 cup cashew milk 1 seedless orange, peeled and quartered salt Pour all the ingredients, including salt to taste, into a high-speed blender, one with a soup function. Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Tomato Orange Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further. Blend until your Tomato Orange Soup reaches 118ºF. Taste and, if necessary, add more salt then blend a bit more. Pour into bowls and enjoy! Serves 2. ♥  Becki PS In terms of delightful duos, there's no better combo than homemade soup and a veggie burger!

W hen I turn one of my salads, such as my Greek Salad , into a pasta salad, I concern myself with shapes. In this case, seeded, chopped tomato turns into grape tomatoes, halved. And feta, crumbled, becomes Vegan Greek Style Sheese (from Bute Island Foods Ltd. ), cubed.  1 cup penne rigate, cooked and rinsed under cold water 1 cup seeded, chopped cucumber 1 cup grape tomatoes, halved 1/2 cup Greek olives, pitted 1/8 cup minced onion 1/2 yellow pepper, chopped 2 tablespoons olive oil 1/2 cup Vegan Greek Style Sheese, cubed vegetable seasoning Toss together all the ingredients, including vegetable seasoning to taste. Serves 2. ♥ Becki PS If you can't purchase Vegan Greek Style Sheese, cubes of firm tofu, marinated overnight in a brine of 1/8 cup salt/ 2 cups water then rinsed, substitute very well. I say they're lighter than the faux cheese. Bonus: they use up leftover tofu!