Category Archives: condiment

Egg Free Mayo

Hey you! I’m back with the jump off..ayyee!! Too  much? Ok. Lets get in shall we. We are all the way into 2016, the months have just flew right on by..I mean 2016 you need to kinda slow down m’kay.

I bring to you mayo (this by no means is a new thing guys). The condiment  both loved  and loathe, depends on who you talk to.  But why bother to make it, you ask. Well thanks for asking. So here at home, paying $30-$35 TT dollars for an 11 oz. jar of vegan mayo?!..ummmm..no…no..nope. I admit I was a sucker and got reeled in once and caved and bought it. I had buyer’s remorse after for sure. After looking at the ingredients list I could have totally made it.

So today I say to you..do not be that sucker.You can totally make your own condiments. The bonus to all of it is that you know exactly what ingredients are being put into your food and essentially your body. Plus you can cheat once in a while eating mayo and still feel good about it because you made it. Let’s jump right into this super simple recipe.

 

You will need:

1 1/2 cup to 1 3/4 cups neutral oil (sunflower or canola)
1 cup unsweetened soy milk
1 tsp. sea salt
1 1/2 tsp. mustard
1 Tbsp. lemon juice or apple cider vinegar

Tip: To make your mayo completely soy free sub the soy milk with unsweetened almond / cashew milk.

the line up

Process:

Put all the ingredients (except the oil) into a blender and blend for 5 seconds. Next, continue running the blender and slowly ( I mean this) stream/ pour oil into mixture while the blender continues to run. The mixture will thicken quickly. When the mixture has thicken into the familiar consistency of mayo, pour out and store in fridge for  later use.

 

mayo close up

Congrats! May all your mayo dreams come through.

Adapted from : The Homemade Vegan Pantry

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Quick Pepper Sauce

Let me start off this post by saying a very Happy Divali to my Hindu community. I get to experience a very multi-cultural country and I am grateful to be born here. With the menus that would be present at most Hindu households today – curried everything, I thought about sharing this quick recipe with you. Also I visited the market this weekend and through  bargaining aka sweet talk , scored scotch bonnet peppers...way, way, way too many.

seasoning with vinegar salt 1

So in keeping with today’s theme I decided to make a quick pepper sauce. This condiment can be found in almost every household here and will definitely debut on lunch and dinner tables today. It can be purchased at local markets and grocery stores. But  homemade with fresh herbs and produce is where its at. Let’s jump in, shall we.

ingredients laid 1
blender action

You will need:

1 medium onion

20 scotch bonnet peppers ( I told y’all I  hauled)

6 leaves shandon beni

5 large garlic cloves

1 large lime

1 Tbsp salt

1/2 Tbp sugar

6 stalks fresh chives (sometimes the stalks have two coming out in this case use 3)

1 1/2 cup  white vinegar

Glass jar

Process: 

Washed all produce thoroughly. Roughly chop chives, onions and chandon beni. Add peppers, garlic, chopped herbs and onions into blender. Pour in vinegar, add salt and sugar and squeeze the juices from the lime in. Be careful with the seeds from the limes, make sure to catch them if squeezing directly in.

Cover and hit that blend/ grind button. When everything has combined, taste a little carefully. Salt can be adjusted as needed. Pour into glass jar and store in the fridge. Boom. Condiment done.

Yields:  2 1/2  cups of hot sauce.


pepper sauce shot 2