Tomato Whisperer's Polish Tomato Salad

This easy recipe is not only fresh tasting and delicious, it is also a fantastic way of reviving those bruised or flavourless tomatos you don't really know what you're going to do with. If you were me you'd think you were going to make some amazing pasta sauce but then discover (again) that you're way too lazy. Enter left scene: this Polish Tomato Salad which has fetched me my new nickname "The Tomato Whisperer" for it's ability to make old or bland tomatos seem young or gourmet. Surprisingly, it also goes tremedously well with perogies and sour cream. Huh.

Ingredients - amounts are just whatever you have on hand and to taste:

Tomatoes - wedges
Red onion - very fine lengthwise slices
Dill - liberal amounts!
Olive oil - a good splash
Red wine vinegar - just a bit
Salt and fresh cracked pepper

Method: Combine, let stand briefly, serve. So easy and so delicious!

Easy and Yummy VEGAN Chocolate Cake!

Ingredients:

1.5 cups (375 ml) flour

1 cup (250 ml) sugar

one-quarter cup (50 ml) unsweetened cocoa powder

1 tsp. (5 ml) baking soda

1 tsp. (5 ml) vinegar

1 tsp. (5 ml) vanilla extract

one-third cup (75 ml) vegetable oil

1 cup (250 ml) water

Method:

In medium bowl, stir together the flour, sugar, cocoa powder and baking soda until well mixed. All at once add the vinegar, vanilla, oil and water. Stir well, then pour the batter into a well-greased 8-inch (20 cm) square baking pan. Bake at 350 degrees F (180 degrees C) for 30 to 35 minutes, until a toothpick poked in the centre of the cake comes out clean.

This is taken straight from a book I highly recommend: "The Clueless Vegetarian" by Evelyn Raab