Please help us get the word out about the Thank the Turkeys event this November. Guests will feed the turkeys, enjoy a tasty vegan meal, meet the animals, and bid on silent auction donations!
Alongside your boxes this week, we’ve left flyers for you to distribute to your friends and communities. Thank you!
Red Anaheim Chili Peppers – One dozen! These are the ripe version of the green chiles from a few boxes ago. They deliver a medium sweet heat, and roasting improves the flavor. Check out these instructions from UC Davis to dry and store the peppers for use later, or use the recipe below to make fresh red chili sauce. Mmmm, it’s fajita time!
Lettuce – You’ll find either a Romaine, Butterhead, Green Leaf or Little Gem head of lettuce.
Purple & Green Beans
German Butterball Potatoes
Rainbow Bell Peppers
Walla Walla (Spanish) Onions
Fresh Chili Sauce – by FatFree Vegan Kitchen
12 New Mexico (Hatch) chili peppers (may substitute Anaheim or poblano), 3-6 inches in length
1 large onion, chopped fine
2 cloves garlic, minced
1/2 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
1 1/2 cup vegetable broth or “no-chicken” broth
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (or to taste)
1 teaspoon lime juice
Wash the chile peppers. Wearing plastic gloves, cut out the stem and cut a slit down the length. Use a spoon (a grapefruit spoon works best) to scrape out the seeds and membranes. Place in a single layer on a baking sheet and set on top rack of oven. Broil, turning every minute or so, until peppers are blackened and blistered on all sides. Remove from baking sheet and place in a paper bag. Fold top down and allow peppers to steam until cool enough to handle. (Alternately, wrap in a damp kitchen towel to steam.) When peppers are cool, remove the skins and discard. Chop the peppers fine and measure. You should have about a cup but a little more is fine.
Cook the onion in a non-stick skillet until it begins to brown. Add the garlic and chopped peppers (including jalapeno) and cook for another minute. Add all remaining ingredients except salt and lime juice. Cover and simmer for 15 minutes.
Place half of the pepper mixture into a blender, and pulse to blend slightly. Pour it back into the pan and simmer for 5 more minutes. Add the lime juice and salt to taste.
Serve over grilled tofu or tempeh or as a sauce for burritos, tacos, fajitas, or enchiladas.
Yield: 1 1/2 cups