3 Easy and Delicious V.O.G. Recipes!
Posted by Sarah G
Fall has begun, and we are closing in on our final harvest from the V.O.G. (before we bring it indoors for winter). I've put together 3 easy recipes using ingredients harvested fresh from the V.O.G! Enjoy and bon appetit!
ORGANIC SALSA FRESCA
Ingredients from V.O.G: 3 (tomatoes, jalapeno, cilantro)
Ingredients:
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4 ripe tomatoes, chopped
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1/4 red onion, chopped
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1 jalapeno, minced
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8 cilantro sprigs, chopped
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3 garlic cloves, minced
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Juice of 1 lime
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1/4 cup olive oil
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1/2 teaspoon salt
Directions:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes or refrigerate for minimum 1 hr before serving.
CHUNKY TOMATO SOUP
Ingredients from V.O.G: 3 (dill, basil, and tomatoes)
Ingredients
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7 cups chopped fresh tomatoes (with seeds and juice)
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1 onion, finely chopped
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3 cloves garlic, crushed
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1 teaspoon extra-virgin olive oil, or more to taste
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2 cups vegetable broth (make your own easy veggie broth by boiling scrap vegetables with a pinch of salt and pepper)
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2 teaspoons salt, or to taste
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3/4 teaspoon agave nectar or 1/2 tbsp maple syrup
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3/4 teaspoon fresh dill weed
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1/2 teaspoon ground black pepper
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1/4 teaspoon salt (to taste)
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1/4 teaspoon ground cloves
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1 cup almond milk or coconut milk (for a creamier soup)
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1 tablespoon cornstarch
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1 1/2 teaspoons vegan margarine (I use Becel brand) or coconut oil
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5 large fresh basil leaves, or more to taste
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shredded vegan cheese or nutritional yeast (optional) for topping
Directions
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Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
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Mix vegetable broth, salt, sweetener, dill, black pepper, salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
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Whisk almond or coconut milk and cornstarch together in a bowl until dissolved.
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Heat vegan butter or coconut oil in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
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Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
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Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls.
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Top with vegan cheese shreds or sprinkle of nutritional yeast
ORGANIC KALE CHIPS
Ingredients from V.O.G: 1 (Green and Purple Kale)
Cheezy Nacho Seaoning:
Ingredients:
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1 cup cashew nuts
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1 cup red bell pepper
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1/3 cup nutritional yeast
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4 tablespoons olive or avocado oil
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squeeze lemon juice
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1/4 to 1/2 cup water or almond milk (until sauce is thick and creamy)
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2 tsp salt (or to taste)
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2 tsp onion powder
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1 tsp garlic powder
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1 tsp cayenne pepper
Blend together until cheeze sauce is smooth, thick and creamy. Pour over Kale Chips and bake!
Salt and Vinegar Seasoning
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2 Tbsp. vinegar (white, malt, or apple cider)
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1 Tbsp. olive oil
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1/2 tsp. coarse sea salt, more/less to taste
Mix oil, salt and vinegar together. Pour over Kale chips and bake!
All-Dressed Seasoning
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1/2 tablespoon extra virgin olive oil or melted coconut oil
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1.5 tablespoons nutritional yeast
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1 teaspoon garlic powder
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3/4 teaspoon chili powder
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1/2 teaspoon onion powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon sea salt
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1/8 teaspoon cayenne pepper
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1 tbsp liquid from pickle jar (optional – adds a lovely tangy kick!)
Mix seasonings, oil, and pickling liquid together. Pour over Kale chips and bake!
Directions:
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Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
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With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
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Toss in seasoning of choice
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Bake until the edges brown (not burnt!) About 10 to 15 minutes.