VeganMoFo - Eating Local

Tomorrow I FINALLY get my first CSA box! I’ve been on the waiting list forever. AND I get to pick up my box at the farmers market, which I haven’t been able to visit in over month. It’s Herb Day at the market. What’s in season in Central Texas? I will be shopping for (or discovering in my box) my beloved broccoli, apples, kale, cauliflower, carrots, sweet potatoes, squash, tomatoes, onions, turnips, cabbage, peppers, kohlrabi, and herbs – cilantro, mint, basil, and dill. Pears, figs, eggplant, and okra are abundant now too, but I’m not a fan.

Today I have two recipes for you that I’ve not yet tried, but intend to, from the Fall edition of “Edible Austin.” The first is from Lucinda Hutson, a nationally celebrated chef and author who lives in the cutest little purple bungalow here in town.

Pumpkin Hummus

Bright orange and a must for Halloween, Thanksgiving, and harvest feasts.

Ingredients:

1 t. cumin seeds
1 t. coriander seeds
½ t. whole allspice

4 cloves garlic
1 19-oz. can chickpeas, rinsed and drained
1 15-oz. can pumpkin
3 T. (or more) tahini
zest of 1 lemon
juice of 3 lemons
3 T. (or more) olive oil
2 t. (or more) chipotle powder or crushed dried ancho chile
salt & pepper

Directions:

In a skillet, toast the cumin and coriander seeds briefly until fragrant and set aside. When cool, grind toasted seeds with the allspice in an electric spice grinder and set aside.

In a food processor with the motor running, add garlic cloves and then the chickpeas, pumpkin, tahini, lemon zest, and juice. Sprinkle in the freshly ground spices, chipotle powder, and salt and pepper. Slowly drizzle in enough olive oil to make it light and fluffy. Chill for several hours.

Garnish with cilantro and toasted pumpkin seeds, and serve with red bell pepper wedges, tortilla chips, or pita crisps.

(Just so there will be a food picture in this post, here’s a shot of a pumpkin hummus I made two years ago and posted.)

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This next recipe is a sweet treat using cajeta, or caramelized milk (caramel sauce), but just use vegan versions and it should be fabulous.

Apple Cajeta Tostadas

Serves 6

Ingredients:
6 whole wheat or multigrain tortillas
2 small green apples, peeled, cored, and chopped
2 teaspoons sugar
½ t. cinnamon
2 cups shredded Monterey Jack cheese
6 T. cajeta

Directions:
Heat the oven to 450 degrees. Line 2 baking sheets with foil and spray with oil or nonstick spray. Place 3 tortillas on each pan and pierce each with a fork. Bake for 8 minutes or until golden.

Meanwhile, combine the chopped apples, sugar, cinnamon, and cheese in a bowl and mix well. Top each toasted tortilla with ½ cup of the apple mixture and drizzle 1 tablespoon of the cajeta. Bake the tostados for 5 minutes or until cheese melts. Cut each tostada into 4 wedges and serve.

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Let me know if you try either of the recipes and what you think, and I’ll do the same.

Tomorrow is going to be a great day - farmers market in the morning and watch Chase perform with his new band at night!