Showing posts with label onion salt. Show all posts

Apple Plum Pear Sweet and Sour Sauce

I'm sure I mentioned this before but Matthew and I participate in a co-op called bountiful baskets. It really is a great deal! $16 for a bunch of fruit and veggies. There's no way you could get this much produce for that much at the grocery store. A few weeks ago we started getting plums, which is great! we love plums. But after having a bunch of them for 5 weeks in a row we were plum plumed out. Not wanting to waste I searched for a way to preserve them and this recipe came up. If you've ever been to a Chinese restaurant you've probably had this plum sauce. I grew up in the San Francisco Bay Area so Chinese food was a regular part of my life. This is Delicious and goes great with egg rolls and any sort of meat substitute. It pretty much makes itself!

Asian Plum Sauce

lots of plums
a few apples
a couple of pears
apple cider vinegar to taste
sugar to taste
garlic to taste
onion salt to taste

Your vinegar, sugar, garlic and onion salt depend on how many plums you have so just use your best judgement and taste often while seasoning. Start by pitting your plums and coring your apples and pears. Don't worry about cutting them nice just cut out the core and throw them in a large pot. Cover with water and bring to a boil. Let simmer all day till its cooked down to a saucy consistency. Now season till it's a sweet and sour sauce. This would be great to bottle or store in the freezer if you have extras
apple cider vinegar apples asian plum sauce
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Day 95: Celery Salad

I know I've talked about our favorite restaurant Benjas before. It truly is sublime! When we went for our anniversary Matthew and I were feeling adventurous and ventures away from our usual Masaman Curry and Pad Thai....well, we still got that but we also tried the seaweed salad. OH MY! The crunch, the flavor, the infusion of nutrition with each bite. I went back the next day and had it for lunch. Since our anniversary 4 months ago I've been craving it regularly. I HIGHLY recommend you find some and try it! But what does that have to do with celery?....Hold your horses, I'm getting there. About the same time we started signing up for "bountiful baskets"
How everyone in the world knew about this but me I have no idea but even my non vegetable eating brother was aware of the option. So we signed up and while I truly admit that it is a good value don't let people exaggerations miss lead you. I have spoken to several people about them and they go on about how much produce there is and how you couldn't eat it all there is always so much and people even split the basket because there is so much. yada yada ya....All I can say is that either Matthew and I are produce pigs or these people need to eat more fruits and vegetables! But it still is an extremely good value for your money. If there is one in your area I recommend you check it out. Plus co-ops are great! So, to make a long story even longer, in our bountiful basket one week we got 2 stalks of celery. One stalk is easy to go through but two got me thinking. I found this recipe on line and It was so yummy we went through one whole stock that night. And going back to the yummy seaweed salad, it tastes quite a bit like it and solved the whole craving problem. What do you think? Do they taste similar or are my taste buds just whacked out?




Simple Celery Salad


1 bunch celery
sesame oil


toasted sesame seeds


salt


chili powder or flakes




Slice the celery thin on an angle, toss with sea salt. Place in a strainer and put strainer in a bowl and let drain for at least 1 hour in the fridge. Rinse extra salt from celery. Toss with sesame oil, sesame seeds and chili powder. Serve chilled.
celery chili powder onion salt
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Day 94: Relief Society Chicken Salad


All growing up my mom made this chicken Salad but this is how she made it -
9 bags shell macaroni
10 lbs red apples
10 lbs red grapes
1 gallon mayo
1 gallon coleslaw dressing....
ya get the picture. My mom seems to only be able to cook for a crowed. But since we all LOVED her cooking we didn't seem to mind. In fact we only complained if there weren't left overs! My mom made this for many a Relief Society luncheon and soon after we saw mock recipies all over the place. Some made them with maccaroni instead of shell noodles (shell works best because it holds the sauce.) Some put cabbage in it....I don't think I want to think about that. But non made them as scrumptious as MY moms! So here is my FAVORITE chicken salad recipe - minus the chicken of coarse.

Pasta Fruit Salad
1 bag shell pasta cooked
1 can chuncked pinapple
3 red apples cubbed
1 lb red grapes
2 c celery diced
1 can chopped water chesnuts

Drain the pinapple and coat the apples so they don't go brown and save the juice. Mix everything together and chill.

Sauce
2 c vegan-aise
1 drops ginger essential oils or chopped candied ginger
onion salt to taste
apple cider vinegar to taste (about 1 1/2 tb)
agave or other sweetener to taste
left over pinapple juice

Mix everything together and let chill. This is great to make a day ahead so all the flavors can meld. Serve with mandrin oranges and cashews on top. Welcome to heaven!
apple cider vinegar apples celery
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Day 70: Brown Gravy

Brown gravy can be a tricky thing for vegans. You want the flavor but not all the ingredients that bring the flavor. Kind of like having your mother come and stay with you. You love that she comes, watches the kids, cooks, and cleans, but kind of get annoyed at the stuff she brings with her. ya, gravy is like that. But, this gravy can fix all that.....not your mother issues, the flavor problem. This is super easy to whip up without all the hassle and won't leave you bloated and irritated....take that as you will.

Vegan Brown Gravy

basic white sauce
vegan beef or vegetable broth
mushrooms
dried parsley
kitchen bouquet
sage
salt
pepper
garlic powder
onion powder

Just how I like it, throw everything into your food processor and give it a whirl. You're probably wondering why there are no measurements. This time everything is according to taste so be sure to test it often. It also depends on how much basic white sauce you are using so trust your pallet on this one.
basic white sauce dried parsley mushrooms
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Day 58: Hash Browns

If there is one food in the world that I could eat all day, all night, and into the next day; it would be hash browns. I often have this before a fast as my farewell salute to food for a few hours. There are few things in this world that bring a smile to my face more than a huge plate of hash browns "smothered and covered" as the nice waitress at denny's used to say. But now I make my own smothered and covered and fight the urge to lick my plate....in public at least.

I love this recipe because it is sooo yummy and has only 3 ingredients

Hash browns
3-4 russet potatoes
1 c cooked brown rice or barley
a dash of onion salt


Wash your potatoes very well! Place in your food processor and pulse till they are very fine. Now add the cooked rice and onion salt and pulse. Kneed everything to make sure its sticks together. Roll out the mixture and use a cup to cut circles and place on a greased cookie sheet. Bake at 350 for 30 minutes flipping once. These are great to make ahead and they freeze really well.
barley brown rice onion salt
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