Sweet-and-Sour Green-Tomato Salsa

Having bought a big batch of beautiful green tomatoes at the market earlier in the week, I'm having fun playing with this ingredient, which I rarely use. Last night, I made a healthier version of fried green tomatoes, and tonight I'm trying them in place of standard red tomatoes for salsa.

Ingredients:

• 1 red bell pepper
• 2 and 1/2 cups chopped green tomato
• 1 tablespoon balsamic vinegar
• 1 teaspoon vegan brown sugar
• 1/2 teaspoon salt
• 1/3 cup finely chopped sweet onion (such as Vidalia)
• 1 minced garlic clove

1. Cut the bell pepper in half lengthwise and discard the seeds and membranes.  Place on a foil-lined baking sheet, skin sides up, and flatten with your hand.  Broil for 10 minutes, until blackened.  Transfer the pepper halves to a zip-top plastic bag and seal; let stand for 10 minutes. Peel off the skins, and finely chop the pepper; set aside.

2. Meanwhile, combine the green tomato, balsamic, brown sugar, and salt in a blender or food processor. Process until smooth.

3. Transfer the tomato mixture to a small saucepan and cook over medium-high heat for 5 to 15 minutes; the liquid should be almost all evaporated. 

Note: This step sounded odd, since previously you have pureed the mixture until smooth, so isn't it all liquid now? As it evaporates down, though, you'll find that you're left with a deep green tomato pulp. I recommend giving it close to 15 minutes to achieve the proper texture. So your mixture will transform from this:

to this:

4. Transfer to a small bowl and cool to room temperature, then stir in the roasted bell pepper, sweet onion, and garlic.

Serve with your favorite tortilla chips of course.  Note that your serving size may vary slightly from the nutrition info below, depending how large your bell pepper is.

Nutrition Info:
3 servings (1/4 cup), Calories 13

Tasting Notes:
You definitely get both sweet (the brown sugar) and sour (the tart tomatoes, the vinegar) in this recipe, making for a nice mix - almost reminiscent of a sweet pickle relish. The salsa also was very similar to the Tomatillo Salsa I prepared on this blog ages ago, which of course only makes sense since tomatoes and tomatillos are of the same family (though while green tomatoes are the unripe version, green tomatillos are exactly ripe enough). I  would use only half as much bell pepper and onion next time, for better tomato flavor. Use a sturdy tortilla chip, since thin ones won't hold up under this hearty mix. I recommend Garden of Eatin's multigrain everything chips.

Rating:
3

Sage, Bay, and Garlic Dipping Oil

Flavored oils require little more than a saucepan and thermometer, but are a surprisingly elegant upgrade to the original. This version, with garlicky flavor and notes of bay and sage, makes a fun party appetizer for dipping flatbread.  Set it out in a pretty bowl with a sage or bay leaf for garnish, so people know what flavor to expect.

Ingredients:

• 1/2 cup olive oil
• 2 crushed garlic cloves
• 2 fresh sage leaves
• 1 bay leaf

1. Combine all of the ingredients in a small, heavy saucepan.  Cook over medium-low heat until a thermometer reaches 180 degrees.  Reduce the heat to low and cook for an additional 20 minutes, making sure to keep the temperature between 180 and 200 degrees.

Note: if the temperature climbs past 200 degrees, your oil will become bitter, so do stay close by during those 20 minutes, and if it inches too high, simply remove from the burner for a few moments to let the temperature sink back down.

2. Remove from heat and cool to room temperature.  Strain the mixture through a sieve over a bowl, and discard the solids.

If you don't want to use the oil for dipping bread (or if you have leftovers) it is also delicious tossed with pasta, or used in a salad dressing.

Nutrition Info:
12 servings (2 teaspoons), Calories 80. 

Tasting Notes:
This had the most wonderful hint of roasted garlic, not overpowering, but definitely there. What I hadn't expected - but of course makes perfect sense - is that you're not tasting raw garlic, since it cooks in the hot oil, but a sweet, roasted garlic. The hint of sage gave a nice woodsy note, but since the garlic was strongest, I'd add another sage leaf or two next time, same thing for the bay. This is fantastic with my Rosemary-Scented Flatbread with Black Grapes, and also nice tossed with pasta and salads - it's like adding garlic and herbs without needing to do any chopping!

Rating:
3

Mediterranean Salsa

Roasted peppers give a novel spin to an otherwise-ordinary salsa. Play up the Mediterranean feel by also adding basil, zucchini, and capers.  Any color of sweet bell pepper will work in this recipe - I used a combination of yellow, orange, and green, simply because the tomatoes were already red, but red bell peppers would work just as well.

Ingredients:

• 1 and 1/2 cups seeded and chopped tomato*
• 1 cup finely chopped zucchini
• 1/2 cup finely chopped Roasted Bell Peppers
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped flat-leaf parsley
• 2 teaspoons fresh-squeezed lemon juice
• 2 teaspoons olive oil
• 1 and 1/2 teaspoons capers
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 minced garlic clove

1. Combine all of the ingredients in a bowl.  You can make the salsa ahead if desired; it will keep in the fridge well for up to 2 days.

You can serve this salsa directly over toasted baguette slices for a bruschetta-type appetizer:

Or make it a side dish, alongside any entree - in which case I recommend something with a similarly Italianate feel.  I particularly enjoyed it spooned over Italian-style baked tofu; try West Soy or Soyboy:

And incidentally also delicious as a topping for baked potatoes:

*As with my recipe for Gazpacho with Roasted Peppers, it's worth taking the time to seed the tomatoes (though in this case, there's no need to peel them), otherwise your salsa will be watery. 

Nutrition Info:
6 servings (1/2 cup), Calories 33 

Tasting Notes:
Vegetables at their best. Almost nothing added to them, so just the taste of the fresh veggies all mingled together. The salty pop of the capers was a delight; I might chop kalamata olives very finely next time and add to the mix.  Would use a touch more basil and parsley, but other than that, no changes or complaints.

Rating:
3.5

Fresh Strawberry Sauce

My summer ice cream sundae fun continues with this easy strawberry topping.  Super fresh, it's delicious over fruit sorbets or vegan ice cream. If strawberries aren't your preference, check out my posts for Warm Chocolate Sauce or Easy Fruit Compote for more sundae topping ideas.

Ingredients:

• 1 cup ripe strawberries
• 1/3 cup water
• 1/3 cup vegan sugar
• 1 and 1/2 teaspoons cornstarch
• 1 and 1/2 teaspoons fresh-squeezed lemon juice
• 2 cups finely chopped strawberries

1. Mash 1 cup ripe strawberries with a potato masher. Make sure they are ripe (i.e. bright red). Yellow or green spots indicate under-ripe strawberries, and they won't mash as well with the potato masher.

2. Combine the mashed strawberries in a small saucepan with the water; bring to a boil. Continue to cook for 5 minutes, stirring occasionally. 

3. Press the mixture through a sieve over a bowl, reserving 1/2 cup of the liquid (if you can't quite obtain a full 1/2 cup, add enough water to equal that amount as needed - I used an additional 2 tablespoons or so).  Discard the pulp.

4. Combine the sugar and cornstarch in the saucepan, and add the strawberry liquid, stirring with a whisk. Bring to a boil, and continue to cook for 1 minute, stirring constantly.  Reduce heat and cook for a final 2 minutes.  Remove from heat and stir in the lemon juice.

Note: lemon juice adds a beautiful, bright flavor to this sauce. If you want a mellow, earthier choice, try the same amount of balsamic vinegar.

5. Let cool slightly before stirring in the chopped strawberries.

Here are just two delicious ideas for this sauce.  Make an "Extreme Strawberry" sundae, by serving over strawberry sorbet:

Or, spoon over raspberry sorbet with additional fresh raspberries sprinkled on top, for a "Berry Good" sundae:

Nutrition Info:
16 servings (2 tablespoons), Calories 25 

Tasting Notes:
Only lightly sweet, with bright, fresh flavor. I loved the double-dose of strawberries, between the fresh chunks and the strained strawberry in the syrup. Next time, though, I would reverse the ratios, as this was mainly chunks of strawberry in a light coating of sauce, but I would have preferred a thick syrup with occasional fresh pieces of strawberry. I recommend decreasing the chopped strawberries by half, therefore, or doubling the syrup - whichever you prefer.

Rating:
3

Warm Chocolate Sauce

It's August and it's hot... which means it's the time of year to turn my kitchen into a vegan ice cream parlor.  Last summer, I had fun making "homemade" maple-bourbon ice cream and peanut butter-banana ice cream, among others. If you're building your own sundae bar, nothing beats sauces and toppings from scratch.  This warm chocolate sauce is a fresh-tasting alternative to the store-bought kind.

Ingredients:

• 2/3 cup plain non-dairy milk
• 1/2 cup corn syrup (such as Wholesome Sweeteners)
• 1/4 cup vegan sugar
• 1/4 cup unsweetened cocoa
• Dash of salt
• 2.5 ounces chopped semisweet dark chocolate*
• 1 and 1/2 tablespoons vegan butter
• 1 teaspoon vanilla extract

1. Whisk together the milk, corn syrup, sugar, cocoa, and salt in a saucepan over medium-high heat.  Bring to a boil.  Reduce heat to medium and cook for 3 minutes, stirring frequently.

2. Remove from heat and add the chopped chocolate, butter, and vanilla, stirring until the chocolate melts.  Per the title of the recipe, spoon over your favorite vegan ice cream while the sauce is still warm!

Here's one sundae idea to get you started: A "Bar None" sundae, with the vegan vanilla from Soy Delicious, this chocolate sauce, and crumbled vegan brownies on top, whether homemade or store-bought from a company like Boston Cookies. 

*Note: Be sure to use a semisweet dark chocolate, not one that's bittersweet. Companies will often label by percentage of cacao, so aim for a bar that's about 70%, rather than 85%.  A couple good chocolate brands with certified vegan dark chocolate include Sweet Riot and the Endangered Species chocolate company.

Nutrition Info:
14 servings (2 tablespoons), Calories 99

Tasting Notes:
Although the corn syrup was a touch stronger than I expected, that didn't stop this sauce from being delicious. Silky smooth and wonderfully chocolatey. It's on the thin side, so if you want a more "hot fudge" version, see my post for Rich Chocolate Sauce.  But this had a classic, Hershey's syrup taste that was fun to recreate at home - and was perfect over vanilla soy ice cream.

Rating:
4

Grilled Corn and Vidalia Onion Salsa

Nothing says summer quite like fresh corn on the cob; just the sight of it brings me back to the days my mom would send my sister and I outside with a brown paper bag to shuck away the husks and silky strands on the back porch.  You can't go wrong eating straight from the cob of course, but for a little variety, try this salsa.  I grill on my countertop Griddler (some day I'll have a back patio and grill...) but you could also broil the corn for the same amount of time.

Ingredients:

• 4 ears corn
• 1 Vidalia onion
• Cooking spray
• 1/4 cup finely chopped fresh cilantro
• 1 and 1/4 cups seeded and chopped yellow tomato
• 3 tablespoons rice vinegar
• 1/2 teaspoon coarse salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon black pepper

1. Grill (or broil) the corn for 20 to 25 minutes, turning every 5 minutes or so until lightly browned on all sides.  Let cool, then cut the kernels away from the cobs.

Note: Fresh corn can vary greatly in size of course, but the 4 ears should work out to about 3 cups of kernels.

2. Cut the onion into 1/2-inch thick slices.  Coat the grill with cooking spray and add the onion slices; cook for 5 minutes on each side.  Let cool and chop.

3. Combine the corn kernels and onion in a bowl with all the remaining ingredients.  You can make this salsa ahead in a pinch.  Serve with homemade tortilla chips (cut fresh tortillas into wedges and bake).  Or for a great summer dinner, try it over the vegan fish fillets from Sophie's Kitchen.

Nutrition Info:
4 servings (1 cup), Calories 102 

Tasting Notes:
Fresh as can be.  The corn, onion, and cilantro flavors were strongest, so I wished there was more yellow tomato, but that's pretty much my only complaint.  A nice bit of tang from the rice vinegar. The salsa is not at all spicy, so you might consider adding 1 jalapeno pepper.

Rating:
3.5

Three-Fruit Salsa

This vibrant mix of fruits and veggies is just begging to be a part of your Memorial Day, as we kick off the unofficial start of summer.  Try pairing it with something savory (grilled Match pork slathered in hoisin sauce, anyone?) for a wonderful flavor contrast.  Or go the simple route and serve with tortilla chips.

Ingredients:

• 1 cup finely chopped and peeled cantaloupe
• 1 cup finely chopped and peeled mango
• 1 cup sliced small strawberries
• 1/2 cup finely chopped, seeded, and peeled cucumber
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red onion
• 1 and 1/2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh basil
• 2 tablespoons fresh-squeezed lime juice
• 2 tablespoons seeded and finely chopped jalapeno pepper
• 1 tablespoon agave nectar
• 1/4 teaspoon salt

1. Combine all of the ingredients in a bowl, and toss to combine.

This salsa is best served with a slotted spoon, to leave the liquid behind in the bowl, otherwise your entree or chips will become soggy.

Note: do use the smallest strawberries you can find, so that the slices aren't much bigger than all the other finely chopped items; because they're often smaller than their conventionally grown cousins, see if you can find wild strawberries for this dish.  If you do use larger strawberries, I recommend cutting the slices in half again, to keep the pieces uniform.

I served with Match pork in hoisin sauce and mashed potatoes, for a savory, contrasting dinner.

Nutrition Info:
6 servings (about 3/4 cup), Calories 59 

Tasting Notes:
The moment you think this is too spicy from the jalapeno, the sweetness of the fruit kicks in; the cantaloupe, mango, and strawberries are stunning together.. So many flavors in here it's almost hard to make sense of, but every little bit - from a crisp bite of cucumber or bell pepper to the heat of the jalapeno to the freshness of the mint - blended beautifully.  The combination felt vaguely Thai-inspired - perhaps why it worked so well with my hoisin-slathered Match pork.

Rating:
3.5

Wasabi Cream

Tonight the spotlight is on wasabi powder, a "spice" that gives super zip to any recipe.  Look for it in the Asian section of your supermarket; one brand to try is Eden Foods.  Unless you're shopping in a true Japanese market, you'll probably find a slightly tamed-down version, blending wasabi and horseradish.

Ingredients:

• 1 cup light vegan sour cream*
• 2 teaspoons wasabi powder
• 1/4 teaspoon salt
• 1/4 cup chopped fresh chives

1. Combine the sour cream, wasabi powder, and salt in a bowl.  Cover and chill for 30 minutes.  Stir in the chives just before serving.

This easy sauce is perfect dolloped over baked potatoes:

Spread over a serving of Match beef:

Or as a sandwich spread with your favorite vegan deli slices. I loved it on Ezekiel's sesame bread with Tofurky's roast beef deli slices.

Leftover wasabi powder?  See my post for Wasabi-Miso Marinated Steak.

*To keep this recipe light, use We Can't Say It's Sour Cream from Wayfare Foods.

Nutrition Info:
8 servings (2 tablespoons), Calories 42 

Tasting Notes:
The tangy zip of the wasabi was flavorful without being overpowering - in fact, you could safely increase the wasabi powder to 3 teaspoons if you want a more flavor-packed punch.  The wasabi powder also had a... cheesiness... for lack of a better word, much in the way of nutritional yeast, which was a nice surprise.  This was best over a baked potato; it melted into the warm potato for a sour creamy, buttery, decadent topping.

Rating:
3.5

Lemon Soy Aioli

Aioli is a traditional Provencal garlic-y version of mayonnaise, consisting of garlic, olive oil, and eggs.  You can easily make it vegan by using soft tofu in place of the eggs.

Ingredients:

• 2 cups water
• 2 peeled garlic cloves
• 8 ounces soft tofu
• 3 tablespoons fresh-squeezed lemon juice
• 1 and 1/2 tablespoons olive oil
• 3/4 teaspoon sea salt

1. Bring the water to a boil in a saucepan.  Add the garlic and cook for 10 minutes.  Drain.

2. Meanwhile, place the tofu on several layers of paper towels, and cover with additional paper towels.  Let stand for 10 minutes, to soak up any excess liquid.

3. Combine the tofu, garlic, lemon juice, olive oil, and salt in a blender or food processor, and process until smooth.

This aioli is great for dipping fresh vegetables, like carrot sticks, celery sticks, radishes, zucchini, and yellow squash, and is also wonderful as a sandwich spread.

Nutrition Info:
14 servings (1 tablespoon), Calories 23 

Tasting Notes:
Between the strong tastes of lemon and salt, I thought this was closer to a tahini or hummus spread, than to what I would think of as aioli. But that's not a bad thing!  The garlic flavor was mellow from the stint in boiling water, and the texture and taste worked great with crudites.  I recommend a double batch - 14 tablespoons will be gone in moments if you put out a big platter of raw veggies.

Rating:
3.5

Golden Vanilla Syrup

Make this lovely golden sauce in place of standard maple syrup.  Try it over pancakes, of course, or drizzle over your favorite vegan ice cream or a slice of cake.  The syrup would make a beautiful hostess gift; package with a bag of your favorite (vegan) pancake mix, or with a hand written note for a pancake recipe.  If you need an idea, check out the Whole Wheat Buttermilk Pancakes on this blog.

Ingredients:

• 1 vanilla bean
• 2 cups vegan sugar
• 1 and 1/2 cups water
• 1/3 cup fresh-squeezed lemon juice*
• 1 tablespoon vegan brown sugar

1. Combine all ingredients except the vanilla bean in a saucepan.  Bring to a boil over medium-high heat, stirring until the sugar dissolves as the mixture heats up.  Once boiling, reduce heat and simmer for 5 minutes.

2. Cut the vanilla bean in half lengthwise, and scrape out the seeds with a knife.  Add the seeds and the vanilla bean to the sugar mixture, stirring gently.  Cool to room temperature.

3. Transfer the syrup (and the vanilla bean) to a glass container.  Cover and chill.  The syrup will last up to 1 month in the fridge.

Here are just a couple of ways to try it: drizzled over vegan vanilla ice cream, which made the ice cream taste more like lemon gelato:

And over pancakes, where it was a lighter, subtler alternative to maple syrup, but perhaps not quite as indulgent:

*Strain the lemon juice through a fine-mesh sieve after you squeeze out your lemons, to get rid of any pulp and keep the syrup perfectly smooth.

Nutrition Info:
18 servings (2 tablespoons), Calories 89 

Tasting Notes:
I found the lemon flavor to be a bit overwhelming, and would decrease the amount of lemon juice next time.  And although it might sound sacrilegious in a recipe that relies on a beautiful whole vanilla bean, I would sneak in a little vanilla extract to enhance the vanilla flavor.  The syrup was not, therefore, quite what I was expecting, although still yummy.

Update: this syrup gets better with time.  After about a week, the lemon juice mellowed, and the vanilla flavor soared, at which point I enjoyed it more over pancakes and also slices of Amy's orange cake (available in the freezer section of the grocery store).  Another enjoyable use for the syrup - because of the bright lemon taste - is as a sweetener in iced tea. 

Rating:
3

Easy Savory Gravy

Just in time for the holidays, I've discovered this wonderful all-purpose gravy recipe, so savory that meat-eaters won't miss the beef broth, turkey stock, giblets or whatever other animal un-friendly products normally go into gravy.  The secret?  Soy sauce.

Ingredients:

• 2 tablespoons olive oil
• 6 tablespoons all-purpose flour
• 28 ounces vegetable broth
• 1/4 cup low-sodium soy sauce
• 1/2 teaspoon black pepper

1. Heat the olive oil in a saucepan over medium heat.  Add the flour and cook for 5 minutes, stirring constantly with a whisk.  The flour should be lightly browned by the end, but if you find that it is browning too quickly, remove from heat and stir with a whisk until cooled.

2. Gradually add the broth, stirring constantly with a whisk.  Add the soy sauce and black pepper.  Continue to cook for about 15 minutes, until thick, stirring frequently.

Serve anywhere you love gravy of course.  Over mashed potatoes or other root vegetables, over kasha sauteed with onion, over stuffed Gardein turkey (you know you have some leftover in your freezer after Thanksgiving...), or over leafy greens like wilted kale.

Nutrition Info:
12 servings (about 1/4 cup), Calories 42 

Tasting Notes:
A silky, savory gravy.  I worried the soy sauce would be too strong but it was the perfect touch - just a subtle hint of umami, without being overpowering.  I particularly liked this version over mashed potatoes, but try it anywhere and everywhere you normally like gravy.

Rating:
3

Cranberry-Fig Relish

It really wouldn't be November without making some sort of cranberry condiment.  I like this relish since it works well on the Thanksgiving table, but need not be confined to the holidays; it is equally great as a sandwich spread any day of the week.

Ingredients:

• 1 cup fresh-squeezed orange juice
• 3/4 cup chopped dried figs
• 1/2 cup vegan dry red wine
• 1/2 cup vegan sugar
• 1/4 cup packed vegan brown sugar
• 1 (12-ounce) package fresh cranberries
• 1/3 cup chopped and toasted pecans

1. Combine the orange juice, figs, and wine in a saucepan, and bring to a boil.  Cover, reduce heat, and simmer for 10 minutes.

2. Add the sugar, brown sugar, and cranberries.  Continue to cook over medium heat for 10 to 20 minutes, until the mixture has thickened and the cranberries have popped, stirring occasionally.  It's a shame that I only have photos up on this blog, because what you really need for this recipe is the audio - the beautiful sound of cranberries popping like popcorn in the pan.  But here's what they look like at the beginning of the process:

3. Let the mixture cool slightly, then stir in the pecans.  Cover and chill until ready to serve (and don't forget that the relish will continue to thicken as it cools).

Note: if you prefer your pecans crunchy, don't stir them in until the last minute, even though you can prepare the rest of the relish a few days before serving.

As mentioned, the relish is absolutely delicious on sandwiches in place of jam - try it with Tofurky and Tofutti cream cheese:

Or with Tofurky and horseradish:

Nutrition Info:
12 servings (1/4 cup), Calories 128 

Tasting Notes:
Easily one of the best cranberry sauces I've ever had, whether store-bought or homemade.  Exactly sweet enough, with delicious elements of surprise from the figs and deep red wine flavor.  And that's just the relish on a spoon by itself.  Add it to a sandwich and oh my goodness.  It was the grown up version of cream cheese-and-jelly sandwiches I used to have as a kid.  With horseradish, you get a wonderful mix of piquant and sweet.  A "4," therefore, for the relish alone, but skyrocketing into "5" territory if you use it as a sandwich spread.

Rating:
4