Exploits of a Vegan Wannabe

Happy Meatless Monday. I have a recipe to share that is going to sass up your week. In Michigan and many other “cold weather” states in the US, we are enjoying the tail end of our fresh produce season with locally grown veggies and fruits.  There are of course hoop house and greenhouse options, but our local farmers market is about to pack it in for winter. Insert heavy sigh and very sad face. Last week our friend Amy gave us two sizable bags of green tomatoes. Lucky for us, Amy is also the owner of  Livingstones Farm, where our CSA share is from. She not only nurtures the most lovingly and  organically grown produce, but always has the scuttlebutt of what is growing and when.  Amy explained to me that the reason there are so many available green tomatoes at the end of the growing season is because they are coming from indeterminate tomato plants, which continue to grow and vine even though there is not enough light or warmth to ripen the tomatoes.

This week there will most likely still be an abundance of green tomatoes at your market. Buy a few bags and rock out some Chick’n Chili Verde. Sandy created this recipe in homage to the green tomato, but I believe that similarly stunning results could be achieved using tomatillos. Thank you green tomatoes for your belligerent determination to hold on to Summer. I totally agree.

Chick’n Chili Verde w/Plantain Chips

By: S. Boulton

Ingredients:

Approx. 8 lbs of green tomatoes (could use tomatillos as well, but these are less expensive when they are available)

6 garlic cloves

1 jalapeno pepper, seeded and quartered

2 C low sodium vegetable broth

1 C+ water

2 poblano peppers chopped

1 15 oz can of cannelini beans drained

1 12 oz pkg of chick’n, diced (I used Gardein scallopini cutlets because they hold up well when simmered)

4 tablespoons of cumin powder

2 tablespoons of coriander powder

4 tablespoons of garlic powder

Make it Happen:

Heat oven to 350 degrees.  Rinse and cut the tomatoes into 1-2 inch pieces.  Line 2 cookie sheets with foil and place the tomatoes on the pans along with 3 whole garlic cloves on each and 1/2 the jalapeno on each.  Spray lightly with oil and sprinkle 1 tbsp of garlic powder and 1 tbsp of cumin on each pan of tomatoes.

Roast for about 30 minutes until the tomatoes have softened through.     Remove from oven and let cool enough to handle.  Squeeze cooked garlic from the clove.  Meanwhile, in large stock pot begin to simmer veggie broth and water along with the chopped poblano peppers.

Put the roasted tomatoes, garlic and jalapeno  into a food processor and blend until sauce like in texture, but still thick.  I did this in 2 batches because each tray filled the processor.

Add the tomato mixture into the simmering broth.  Add the coriander, rest of the cumin and garlic powder and simmer for 15 minutes.  Add the beans and chopped chick’n.  Simmer for another 15 minutes.   Add extra water if needed and if so, you may need a  bit of extra garlic or cumin to taste.

Hearty servings for 4.

Top with store bought plantain chips for added crunch and a zip of sweet and salty. The flavor of the roasted green tomatoes is like lime and tequila without the regret. It is aged, layered and warm like Indian Summer. We enjoyed ours with homemade green chili cornbread. I will share that recipe tomorrow.

Have a delicious day.

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