Carmelized onion salsa

 Ingredients

1 large yellow onion
2-3 large tomatoes
1 Tbsp minced garlic
1/2 - 1 tsp whole cumin seed

red pepper flakes to taste (optional)
s&p

Instructions

Chop the onion into slivers and saute slowly in olive oil with a little s&p until carmelized. Add chopped tomato and minced garlic to the pan and cook for ~5 minutes more. Mix in cumin seed, red pepper flakes (if using) and more s&p to taste. 

Serve as is to top tacos, baked potatoes, etc. or puree and mix with jarred tomato sauce for a sweeter, nuanced sauce (you can omit the cumin for uses in Italian cuisine).

Vegan Empress Plum Equinox Torte

 Ingredients

• 5-6 large Empress plums (also called Italian or Prune plums), halved lengthwise and de-pitted

• 1 cup (200 g) plus 2 tablespoons granulated sugar, divided

• 1/2 cup (115 g) vegan margarine at room temp
• 1 cup (125 g) all-purpose or plain flour
• 1 teaspoon baking powder
• 1/4 cup (60 g) non-dairy yogurt
• 2 teaspoons lemon juice
• 1 teaspoon ground cinnamon

Instructions

1. Heat oven to 350 F  and lightly grease an 8-inch round cake pan.
2. Cream the margarine and 1 cup of sugar together until combined and fluffy.  Add the flour and baking powder and mix to combine.
3. Add the yogurt, and mix all ingredients together, then spoon batter into the cake tin.  Smooth the top down and add the pitted, halved plums, skin side up.
4. Sprinkle lemon juice on the plums to make the surface wet so it will stick, then sprinkle 2 tablespoons of sugar and the cinnamon on top.
5. Bake 45 to 50 minutes until a toothpick inserted in the center comes out clean (of batter, not plum juice).
6. Cool on a rack.