MoFo'n Green Tomato Pasta Sauce + PaleoChick's Kombucha Seeded Sourdough!

Make a Dish Using All Seasonal Produce.


The first time I skimmed through the prompts, I remember thinking, "I better do some research on what's the most seasonal produce in late summer and early fall to be prepared," and I've kind of been less-than-excited for today's post, because I didn't do that.  I didn't do that at all, and now I've got plans to go over to PaleoChick's house and help her with some important dinosaur work. Great, I've made it all the way to the 22nd day of MoFo only to drop the ball now?! Disappointed (but super happy to help her).

Then it dawned on me: I've got a big garden in my backyard, and she's got a big garden in her backyard; what's more seasonal than garden-to-plate? YAY! My MoFo is saved! I popped out the back door, grabbed a bunch of green tomatoes (we all know we need to use them up), dino kale, and parsley and cruised over to PaleoChick's house. From her garden, we snagged some tiny green cherry tomatoes (so cute!), mint, and basil and started making this super easy, super quick, super fresh, super tasty, Green Tomato Pasta Sauce (it's super).  The sauce is like a much lighter, more tart, pesto and it makes just enough sauce for a pound of spaghetti - which is what we served it on; topped with a sprinkling of nooch and shaved almonds - this dish is ::chk chk::. There were no leftovers.

Vegan4One's Green Tomato Pasta Sauce




fresh herbs from PaleoChick's garden
beautiful herbs from PaleoChick's garden


5 large green tomatoes
1/4 c dino kale, stems removed
1/2 c basil leaves
1/4 c parsley leaves
1/4 c mint leaves
2 garlic cloves
1/4 c olive oil
  1. Combine all ingredients in a blender and pulse until you get the consistency that makes your VegHeart the happiest. 
  2. Toss with warm pasta and serve. 

PaleoChick's Kombucha Seeded Sourdough!

BONUS RECIPE:
PaleoChick's Sourdough
Sourdough!  Three stages and about 14+ hours of rise time, but way way worth it.  All the rise time makes for a nice pungent sourdough.  If that’s not your thing just reduce some of the rise times to get a milder flavor.


½ cup recently fed Kombucha Sourdough Starter 
¾ c warm H2O
2.5 – 3 c AP flour
1 ¼ tsp salt
Bench knife to make your life easier
Large non-reactive bowl



Make Sponge
  1. In a large bowl combine starter and warm water.
  2. Mix in 1 ½ c flour.
  3. Cover bowl and let sponge sit in a warm, out of the way spot for ~8 hours (or at least until it’s extremely bubbly and inflated to 1 ½- 2 times original size.
Make Dough

  1. Combine salt and remaining flour and mix into sponge.
  2. Add more flour if necessary and incorporate until sticky, but manageable dough forms.
  3. Turn dough out onto floured surface, sprinkle with flour, and kneed for 5-10 minutes – or until dough becomes soft and only sticks to counter if allowed to sit for a bit.  As you kneed, continue to sprinkle flour over dough if it’s still sticking a lot.
  4. Shape: Form a ball, place the seam side down on your counter, cup the dough a bit near the bottom of the ball, and gently scooch it around in a spinning motion to form a cute little round-ish loaf.  Place this back into your large bowl (that is now clean and dry), cover, and let sit in a warm spot for 4-8 hours (or overnight in the fridge).
Shape and Bake

  1. Your dough will have at least doubled in size if your starter was nice and active.  Gently deflate the dough by pressing it down, fold a few times and reshape into a ball.  Repeat the shaping step from above, and turn dough ball out into a well-oiled cast iron, seam side down. 
  2. Cover and rise yet again, but only for 1-2 hours this time.  Preheat oven to 400˚.  Just before baking, top dough with seed mixture (I use a combo of pumpkin, sunflower, sesame, and flax seeds), or with some salt and herbs, or with nothing at all. 
  3. Using a sharp knife, slash a quick ‘x’, or any other fancy pattern you like, into the dough.  This will allow steam to escape while baking.  Cover cast iron with aluminum foil and bake 15 minutes. 
  4. Remove foil and bake for additional 15-20 minutes, until bread is golden brown. 
  5. Transfer bread to a cooling rack, slice and eat as soon as it’s cool enough to handle...
Expect to eat the whole damn loaf at once, because damn.
 
Vegan4One's Green Tomato Pasta Sauce


Here's some other recipes to help make use of your green tomatoes:


Vegan4One's Green Tomato Pasta Sauce



Tomorrow I'm going to honor Mabon with some Autumn Equinox Eats.
ICYMI, here's MoFo'n Day 21: I was had to choose which 3 food supplies I'd want on a desert island; it was easy. Smokey Roasted Brussels Sprouts with Srirarcha-Maple Cashew Cream Sauce

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!)  InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,

Amber

P.s. Here's a real cute picture of a picture that PaleoChick keeps on her fridge of me doing her hair right before she became a master in dinosaurs.

Comments

  1. Awesome post! I don't think I've ever tried mint in a pasta sauce, but it sounds quite interesting! :)

    ReplyDelete
    Replies
    1. it was so refreshing and damn delicious. i highly recommend.

      Delete
  2. Wow - what a gorgeous meal! And that is definitely what I call seasonal produce - research be damned!
    Love the picture of you and your friend =)

    ReplyDelete
  3. Looks and sounds wonderful. I bet the flavours were really bright and fresh.

    ReplyDelete
    Replies
    1. totally. it was like a bright pesto

      Delete

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