Now that I’m beginning to recover from shoulder replacement surgery, Bruce is down for the count with a stress fracture in his foot, in a metatarsal bone.  It was misdiagnosed for the first three weeks as an infection, then (long story) correctly diagnosed as a stress fracture, after he had been walking on it for those three weeks.  So now he has a long recovery of four to six weeks with NO WEIGHT BEARING (emphasis added by his foot doctor), which will be a real trial.

I am trying to take care of him, but as he is in prison on the sofa in his man-cave with his foot elevated, there’s not much I can do other than cook him a decent meal every now and then.  He’s a carnivore so I should be focusing on meat, but today I was a little selfish and produced a Dill Roasted Plum Tomato Tart with a Pine Nut Crust.  It’s from one of my favorite new books, Amy Chaplin’s At Home in the Whole Food Kitchen – Celebrating the Art of Eating Well. 

I’m certain the recipe would scare off many a carnivore, but as long as you don’t tell them what’s in it, they should be quite happy.  The crust is of pine nuts, oats, spelt flour, rice flour and homemade almond milk.  The tomatoes are roasted with olive oil and dill seed.  The filling is tofu (eeek!), olive oil, onion, garlic, ume plum vinegar, brown rice vinegar, dill, salt & pepper.

It was quite delicious.  Served with a simple green salad, it made a wonderful meal.