Tomato Basil Soup

Ingredients:
-1/2 yellow onion (diced)
-4 diced garlic cloves
-4 tomatoes (ripe and diced)
-1 tablespoon olive oil
-1 teaspoons kosher salt
-1 can tomato sauce
-1 cup cream
-1 cup fresh basil leaves

Saute onion and garlic with olive oil in a sauce pan. After around 8 minutes add diced tomato to pan and sprinkle in salt. Cook tomatoes for a few minutes and add tomato sauce. Stir the mixture and cook on medium heat until it begins to simmer slightly. Put the soup mixture into a food processor with the fresh basil leaves. Pulse mixture 15-20 times until basil has been chopped and incorporated throughout the soup. While your tomato mix is out of the pan, put the cream into the pan on a medium low heat. Once the tomato mixture is mixed to your liking add it back into the pan with the cream. Now your soup is almost ready. Just simmer on low for ten minutes, remove from heat, and serve.

Basil Pesto

I have a slew of new summer basil recipes because a patron of Cory's work brought him an enormous bag of fresh basil. So, here is the first one.

Ingredients for fresh summer basil pesto:
-3 cups of fresh basil leaves
-1 cup walnut
-1/2 cup pine nuts
-1 cup olive oil
-1/3 cup grated Parmesan cheese
-3 minced garlic cloves
-1/2 teaspoon kosher salt

This is a very simple recipe to make. Once you have gathered all of your ingredients, put everything but the olive oil in a food processor. Pulse ingredients about ten times to mix and combine. Slowly add olive oil while processor is going. Once olive oil is incorporated, you have pesto. Toss it with pasta, substitute for marinara on a pizza, or just eat it on crackers!

Veggie Chili

Ingredients you will need:

-2 cups textured vegetable protein
-1 onion
-1 green bell pepper
-5 garlic cloves
-1 can chopped tomatoes
-1 can tomato paste
-1 can tomato sauce
-1 can beans of your choice (optional)
-2 teaspoon salt
-1 teaspoon ground black pepper
-2 tablespoon chili powder
-1 teaspoon oregano
-1 teaspoon cumin
-1 tablespoon olive oil
-1 delicious beer

This vegetarian chili is so delicious that I have known a few carnivores who love my veggie frito pies! Start this dish by hydrating your textured vegetable protein (tvp). If you can't find tvp, you can use any vegetarian substitute that is the equivalent for 2 pounds of ground beef . TVP can be re-hydrated by putting it in a bowl with enough water to cover. You can also use beer or red wine to add more flavor. Dice onions, bell pepper, and garlic. Heat olive oil in a large pot and saute veggies for about 8-10 minutes. Add tomato paste, sauce, diced tomatoes, and tvp to veggies. If after you have thoroughly considered the "beans and no beans" debate and have decided that beans are a go, you should also add your can of beans now. After stirring well, add spices (salt,pepper, chili powder, cumin, and oregano). Pour the beer over the mixture and set the pot to medium heat. Stir occasionally until the pot comes to a boil. When your chili is boiling, reduce to a low heat and let the chili simmer for about an hour. Stir occasionally while the chili is simmering.