Meatless Monday – Summer BBQ Condiments

The heat is on and so is Meatless Monday. What better way to take advantage of the bounty of seasonal fruits and vegetables than by making your own veggie burger condiments? The choice of ingredients depends on what’s available and you can get creative with the seasonings and add-ins.

Commonly made with tomatoes today, ketchup was formerly made with other ingredients such as mushrooms and nuts. Find whatever tomato type is on sale. Wash then chop into bite-size pieces. Mix with some olive oil and a splash of balsamic vinegar. Roast in a preheated oven (300ºF) for about 30 minutes. In a pot, cook chopped onions and garlic in some oil and salt. Add tomatoes along with some vinegar (red wine, balsamic or apple cider etc), a little sugar (brown, coconut or maple syrup etc.) and a little bit of any, all or some of the following: curry powder, clove, basil, celery seed, chili powder. Let simmer about 15 minutes then purée in blender. Let cool then refrigerate.

*Cooking tomatoes helps release the antioxidant lycopene making its health benefits bioavailable.

Photo by Kimberley (c)2015
Photo by Kimberley (c)2015

Use on veggie burgers or serve with fries.

Photo by Kimberley (c)2015
Photo by Kimberley (c)2015

Relish is most popularly made with cucumbers but can be made with other types of fruit or vegetables (e.g. zucchini, corn, kiwifruit). The following was inspired by my recent trip to New Brunswick: blueberry relish.
I didn’t have enough room in my suitcase for another jar of blueberry condiment so I decided to make my own instead.
In a pot bring to a boil 1/3 cup of apple cider vinegar, ¼ cup of maple sugar and ½ teaspoon each of mustard seed and celery seed. Add 1 small cucumber, chopped into bits, ¼ cup of finely chopped red pepper and 1 cup of fresh organic blueberries. Let boil a few minutes then add a sprinkle of tapioca starch. Stir in then turn temperature to medium for a few minutes. Then turn heat to low and let simmer 10 minutes. Stir occasionally. Put into glass container and place in fridge to cool.

Photo by Kimberley (c)2015
Photo by Kimberley (c)2015



Around the World in 80 Bites – Bite 6

Bite 6Maple syrup

St. Jean Baptiste Day is the Fête Nationale du Quèbec, one of Canada’s ten provinces. It happens annually on June 24th with festivities and food to mark the occasion.

Quèbec posts

Cuisine in this province is noted for its use of maple syrup, a sweet tree sap originally used by the Indigenous population. Canada’s identity on the world stage is characterized by maple syrup too, even though the maple trees that produce this sweetener are native to eastern Canada only.

Maple syrup has earned a well-deserved spot on my Around the World list. It is versatile, vegan and is not cloying sweet like so many other sugars. My sweet tooth is happy with a couple of tablespoons of maple butter and as cliché as it sounds, I often buy a small box of maple sugar candies to take with me when I travel abroad.

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014

Maple syrup is perfectly at home in savoury dishes (e.g. baked beans, salad dressing, tempeh bacon, etc.) as it is with sweet (e.g. butter tarts, pancakes, pumpkin pie, etc.).

Pumpkin scones Photo by Kimberley (c)2014
Pumpkin scones
Photo by Kimberley (c)2014

Meatless Monday – The Sugar Bush

St. Jean Baptiste Day in Canada


Meatless Monday – A Trip to Turkey

Meatless Monday is simply a repost today.

The coming summer and school break would suggest that people are travelling. Airports are buzzing with activity as people embark on their holidays. If you are vegetarian/vegan and going to Turkey, check out the following post from our sister site Weal World Travel:

Wanderlust & Flour Dust – A Taste of Turkey

The following photos show the making of gozleme.

One Photo by Kimberley (c)2011
Photo by Kimberley (c)2011
Two Photo by Kimberley (c)2011
Photo by Kimberley (c)2011
Three Photo by Kimberley (c)2011
Photo by Kimberley (c)2011
Four Photo by Kimberley (c)2011
Photo by Kimberley (c)2011
Five Photo by Kimberley (c)2011
Photo by Kimberley (c)2011
Six Photo by Kimberley (c)2011
Photo by Kimberley (c)2011