Roasted Tomatillo Salsa

Thanks to year-round member Grant for sharing this recipe.  It's similar to the Salsa Verde recipe that I have posted but it sounds much easier to prepare and also I'm sure the veggies have a deeper flavor.  And you don't have to sautee peppers on the stove - which is a bonus if you're working with really spicy peppers such as ghost, habanero or mature padron because when you sautee those peppers, the fumes can seriously irritate your eyes, nose and lungs.  Take care when working with spicy peppers.

From Grant:

Here is the recipe for Roasted  Tomatillo Salsa that I make almost weekly now.  Borrowed sort of from epicurious.com once upon a time.

Prep time:  5 min

Cook time:  10 min

1 pint (or so) of tomatillos, peeled and rinsed

3-6 spicy peppers (variety to taste:  ghost, pablano, habanero, or even mild/sweet would probably work, depends on your preference.  My goal is to make my wife’s eyes water when she eats…with tears of joy as well as tears from spiciness!)

1 medium garlic (separated but not peeled, or 6-8 cloves)

4-5 small or 1 large onion, chopped

1 handful of fresh cilantro

A bit of basil or parsley if available

Place tomatillos, unpeeled garlic, and peppers on baking sheet under the broiler.  Leave until browned, turning occasionally (approx. 5 minutes, the peppers are ready sooner)

Peel the roasted garlic (easy to do just by squeezing) and carefully separate seeds out from roasted peppers.  Place all ingredients together (including cilantro, onion, and other greens such as basil or parsley) into food processer (it usually works best if the tomatillos are put in first).  Process until of a smooth consistency. 

Enjoy with chips, nachos, or as a garnish on just about any food item. 

Vegan-Raw beet and cashew spread

Vegan-Raw beet and cashew spread

This is another recipe from Angela Madaras - it is about the best appetizer I've had in a long time. Also good as a side dish with eggs (well, we eat a lot of eggs so anything is paired with eggs around here).

1 chopped beet (all veggies raw)
6 chopped carrots
3 cloves crushed garlic
2 Tbs. grated ginger
2 C. chopped cashews
2Tbs. tahini
1 cup chopped parsley
juice from two lemons
2 Tbs. tamari, brags or soy sauce
2 Tbs. olive or flax oil
water to thin out
Blend it together and adjust to your own taste

Chicken Liver Pate

This is a great pate recipe contributed by Lenny.

Ingredients
1 can consomme (if I don't have this, I make a little beef stock and reduce it)
1 envelope gelatin
port
1/2 lb. chicken livers (I batch the livers each time we process the birds)
1 1/2 cups chopped onions
1/4 lb. butter, melted
3 ounces cream cheese
1 hard boiled egg

Boil consomme with gelatin and dash of port for 1 1/2 minutes. Pour half of it into well-greased form. Let cool in refridgerator.

Fry chicken livers with onions. Put in blender in following order:
butter
cream cheese
egg
liver & onions
salt and pepper
port

Blend well, cool, pour onto jelled consomme. Pour remaining consomme on top.

Make 24 hours in advance.

May double recipe - double all but consomme and gelatin.