It's probably been a long time since anyone seriously believed there isn't a whole galaxy of delicious vegetarian and vegan cuisine. Sure, some committed carnivores continue to get a few laughs from the ol' "Gee, I wish I had some more carrot jerky!" comedy. Understood.

But, though I love all sorts of meat and fowl and seafood, I'm also married to a committed vegetarian who happens to be a great cook. And I have become someone who enjoys the possibilities of Veg-ness — not only in our own kitchen but out in the world.

In that context, we've been delighted that the Fiddleheads Food Co-Op Kitchen continues to expand its menu and services. They make tasty dishes in-house daily, with fresh ingredients and a wide array of vegan, gluten free, dairy-free and vegetarian options for every dietary need or whim.

This week, Fiddleheads chef Amy Lynn shares a fantastic recipe for a vegan and gluten-free Roasted Red Pepper and Tomato Bisque.

— Rick Koster

Ingredients

1 tablespoon coconut oil

3/4 cup diced yellow onion

6 ounces tomato paste

1-1/2 cups vegetable stock

Three 14-1/2 ounce cans of diced fire-roasted tomatoes in juice

4 ounces of roasted red peppers (homemade or from a jar)

2 ounces dry sundried tomatoes

1/4 teaspoons crushed red pepper flakes (or more to taste)

1 tablespoon fresh garlic

2 teaspoons sea salt

1 teaspoon black pepper

2 teasponon dried basil

1 tablespoon paprika

1 tablespoon brown sugar

Two 15-ounce cans of full-fat coconut milk

Directions

Heat coconut oil in a pot over medium heat.

Add onions and sautee until softened. Then add garlic, basil and paprika.

Add all of the remaining ingredients except for the coconut milk. Bring to a boil, then reduce to a simmer.

Simmer, stirring often, until tomatoes are soft.

Stir in coconut milk and cook on medium-low for an additional 5-10 minutes until heated through.

Remove from heat and puree until completely smooth using an immersion blender (or blend in batches in a regular blender).