Before holiday break last month, Matt allowed me to express my culinary creativity in making dinner for the two of us. I chose Mexican as the theme and going along with my inability to make a decision, this resulted in me making 6 different kinds of salsa...
Mexican Sweet Potato Risotto
Pumpkin Seed Mole
Roasted Tomatillo Salsa
Sunflower Seed Cheeze
Peach Salsa = Absolutely fantastic.
Bosc Pear Salsa
Roasted Corn and Zucchini Salsa
Butternut Squash Salsa
Sunflower Seed Cheeze
Not eating dairy did not pose a problem due to the wonderful world of seed cheeses. Salty and delicious, this is a perfect spread for... anything, and it worked great in our quesadillas!
Ingredients:
1 c sunflower seeds, soaked for 6-8 hours
1/2 c water
1 T unpasteurized apple cider vinegar
juice of 1 lemon (I just added in 2 more T apple cider vinegar...)
1 clove garlic
1/2 t salt
Additional water to blend
1 c sunflower seeds, soaked for 6-8 hours
1/2 c water
1 T unpasteurized apple cider vinegar
juice of 1 lemon (I just added in 2 more T apple cider vinegar...)
1 clove garlic
1/2 t salt
Additional water to blend
Directions:
Put all ingredients in the food processor and blend!
Add more water for the desired consistency.
Recipes for the salsas:
Peach Salsa (this one was the best.)
I obviously adapted the recipes for what I had (no pomegranate seeds for me, surprise surprise) but I have to give a special thanks to Locavorious for providing me with so many frozen Michigan fruits and veggies! Pear, peaches, zucchini, corn, red peppers all from them. <3
I also made Mexican Sweet Potato Risotto
