Fall Recipes from your Veggie Harvest

Salsa Verde

Vegan Pesto

Pumpkin Muffins

Salsa Verde

I just purchased a CSA late in the summer and I am blissfully inundated with vegetables. I am having fun making things I have never made before. I made my first batch of fresh tomatillo salsa. It was so easy and amazingly delicious. I ate it straight from the bowl! Tomatillos are the basis for salsa verde and can be a nice alternative salsa for those sensitive to tomatoes. However, they are still part of the night shade family. So if you are sensitive to other nightshades, you might want to avoid these as well.

Here is the recipe I used from the food network:

  • 8 ounces (5 - 6) Tomatillos Husked & Rinsed
  • 1 to 2 Hot Chilies to Taste (I used two Serranos with stems removed - seeds included. You can use Jalepeno or a combination. To make it less spicey you can remove the seeds. BE CAREFUL the oil from the seeds can remain on your hands and burn your eyes or other sensitive tissues if touched with your hands. You can wear surgical gloves and throw them out after removing seeds.
  • 5 to 8 sprigs of Cilantro
  • 1/4 cup finely chopped Onion
  • Salt to taste

Place all ingredients in the food processor and blend. That is it. Couldn’t be easier. Enjoy!

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Vegan Pesto

We have discovered the pasta made from legumes. They are tasty, nice texture and full of protein from beans. Our current favorite is organic black bean spaghetti mixed with my vegan pesto. This is great warm or cold, making it a favorite for our summer road trips as we take our son to his regattas this summer.

Vegan Pesto:

  • 2 bunches of Basil or one large
  • 1 cup of Walnuts
  • 1 cup of raw Pinenuts
  • 1 clove of Garlic
  • 1/2 - 1 teaspoon of Salt
  • 3/4 cup Olive Oil

Pick basil leaves off all but the most tender stems. Place all ingredients in a food processor. Blend until smooth. You may add more oil to make a thinner pesto. Add more salt to taste.

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Pumpkin Muffins

I adapted this recipe to be gluten-free an optional for dairy free and vegan from Joy of Cooking. These are a favorite to pack in lunches and take on fall hikes.

Pumpkin Muffins:

  • 1 1/2 cups Gluten Free Flour Mix. My old favorite is buckwheat and brown rice (3/4 cup of each) if you are OK with your rice intake this is a nice combination. If you want to avoid rice I would suggest a buckwheat/coconut flour/amaranth or quinoa flow in three parts (or 1/2 cup each).
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Clove
  • 1/4 teaspoon Baking Powder
  • 1/3 cup Water or Hemp Milk
  • 1/2 teaspoon Vanilla Extract
  • 6 TBSN Unsalted Butter or Coconut Oil
  • 1 1/3 cups Maple Syrup
  • 2 Eggs or Egg Replacer (If you are egg intolerant you can use "egg replacer" or 1 tablespoon Flaxseeds soaked in two tablespoons of water per egg.)
  • 1 cup of Pumpkin or Squash Puree
  • 1/2 cup chopped Nuts or Seeds
  • 1/3 cup Rasins or Currants

Preheat your oven to 350 degrees. Whisk together the flour mixture, Spices, Baking soda/powder, and Salt in one bowl. In a second bowl combine the Hemp Milk/Water and Vanilla Extract. In a third larger bowl whip together the butter/coconut oil with the maple syrup. As the oil and syrup become creamy, beat in one egg (or egg replacer) at a time. Then on low speed begin to add the single cup of pumpkin or squash puree.

To the larger bowl (oil, syrup, egg and pumpkin) add the flour mixture in three parts alternating with the milk/water mixture in two parts beat on low or stir with spatula. Fold in: ½ cups chopped nuts or seeds and 1/3 cup currants or raisins/dates.

Bake in muffin tins or bread pan 350 degree oven. The cake pan takes about an hour. The muffins about 20 minutes.

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