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:

• 4 ripe tomatoes, chopped

• 1/4 red onion, chopped

• 1 jalapeno, minced

• 8 cilantro sprigs, chopped

• 3 garlic cloves, minced

• Juice of 1 lime

• 1/4 cup olive oil

• 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

• 7 cups chopped fresh tomatoes (with seeds and juice)

• 1 onion, finely chopped

• 3 cloves garlic, crushed

• 1 teaspoon extra-virgin olive oil, or more to taste

• 2 cups vegetable broth (make your own easy veggie broth by boiling scrap vegetables with a pinch of salt and pepper)

• 2 teaspoons salt, or to taste

• 3/4 teaspoon agave nectar or 1/2 tbsp maple syrup

• 3/4 teaspoon fresh dill weed

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon salt (to taste)

• 1/4 teaspoon ground cloves

• 1 cup almond milk or coconut milk (for a creamier soup)

• 1 tablespoon cornstarch

• 1 1/2 teaspoons vegan margarine (I use Becel brand) or coconut oil

• 5 large fresh basil leaves, or more to taste

• shredded vegan cheese or nutritional yeast (optional) for topping

Directions

1. 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.

2. 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.

3. Whisk almond or coconut milk and cornstarch together in a bowl until dissolved.

4. 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.

5. Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.

6. 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.

7. 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:

• 1 cup cashew nuts

• 1 cup red bell pepper

• 1/3 cup nutritional yeast

• 4 tablespoons olive or avocado oil

• squeeze lemon juice

• 1/4 to 1/2 cup water or almond milk (until sauce is thick and creamy)

• 2 tsp salt (or to taste)

• 2 tsp onion powder

• 1 tsp garlic powder

• 1 tsp cayenne pepper

Blend together until cheeze sauce is smooth, thick and creamy. Pour over Kale Chips and bake!

Salt and Vinegar Seasoning

• 2 Tbsp. vinegar (white, malt, or apple cider)

• 1 Tbsp. olive oil

• 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

• 1/2 tablespoon extra virgin olive oil or melted coconut oil

• 1.5 tablespoons nutritional yeast

• 1 teaspoon garlic powder

• 3/4 teaspoon chili powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon sea salt

• 1/8 teaspoon cayenne pepper

• 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:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.

3. Toss in seasoning of choice

4. Bake until the edges brown (not burnt!) About 10 to 15 minutes.