One pot, 15 minutes active time, and you are barely heating up the kitchen - a great summer condiment. Boycott the plastic bottle BBQ sauce! This is rich, thick, and smoky. Fabulous with veggie dogs or roasted/grilled portobello caps.
June 17, 2012
This is a favorite condiment in my house and at Michael's softball team barbeques. It's the perfect thing to make when you have a glut of zucchini in your garden transforming pounds of veggies into a zesty, slightly sweet topping for burgers and hot dogs.
Tomato Strawberry Jam
August 27, 2014
The current breakfast class I'm taking has its pros and cons. Learning how to make doughnuts from scratch, flipping a fried egg in the pan, and getting creative with smoothie flavors - all big pluses. Waking up at 3AM for service at 6:30AM - not so great. Even though I didn't get to make jam in class, I was inspired by a recent trip to the local farmers' market where I saw overflowing baskets of strawberries, tomatoes and hot peppers. Why not combine them for a sweet, savory, spicy condiment to accompany a cheese plate or spread on morning toast for a special treat? Since one serving is one tablespoon, it's not surprising this jam is low in fat, saturated fat, carbs, sodium and cholesterol (even if you have two tablespoons!).
Cranberry BBQ Sauce
November 25, 2012
Sunday...you've eaten those yummy Thanksgiving leftovers for several days now. I always find the item that lingers is cranberry sauce. The can or recipe quantity is huge and a dollop here on your stuffing or sweet potatoes just doesn't make a big enough dent. If this describes your fridge today, here is an in-season condiment that's a great topping for veggie burgers and hot dogs.
Roasted Poblano Aioli
October 23, 2011
My beau's younger brother, Patrick - the newlywed, and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It's great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.
Split Pea-Barley Burger with Quick Pickled Onions
January 13, 2015
I came home from the holiday break and after schlepping suitcases and presents across three states, I am in serious purge mode. To that end, I'm going to do a series of 'clean out your pantry' recipes starting with this one. How many mostly filled packages of grains, lentils and dried beans do I have?! Too many! If you don't have split peas in your cupboard, sub lentils. Bonus nutrition...one burger is "High In" Vitamin A and Fiber, and it's also "Low In" fat and saturated fat.
Winter Tomato Sauce
May 7, 2008
Your prayers, and email suggestions, are answered! This sauce is fast, vegan, cheap, versatile (suggestions for applications below),and fresh and it uses canned tomatoes . My boss gave me some bay leaves from her yard. I'm going to jar this up and give it to her to say thanks - especially since she also brought me saffron from Sardinia...I'm in foodie heaven.
Pumpkin Simple Syrup
October 28, 2014
Spice up Halloween with spicy pumpkin simple syrup! With this syrup, you can make treats by drizzling over ice cream or using in cookie batter, or be tricky by adding your favorite liquor for a happy Halloween indeed. Of course, I chose the latter, but to keep the mixture thick for the former just don't strain it. Pumpkin is super high in Vitamin A so no matter if you are tricking or treating, you'll be doing good for your skin, teeth and eyes.
Summer Tomato Sauce
September 5, 2010
This is my go-to tomato sauce recipe, especially in the summer. Minimal processing means bright, fresh, juicy flavors. Just throw everything in the pot, puree and pretty quickly you have some top quality sauce to use on pasta, pizza, dipping bread and veggies - just about any place. Since I had nearly 30 lb of tomatoes to do something with, I tripled the recipe and canned it. Hopefully it'll last until next summer!
Chef Bill’s Pimento Cheese
April 7, 2015
I scaled down this amazing recipe from one of my chef instructors at school who once ran a hotel kitchen in North Carolina. It's the real deal all right! It took me 30 minutes to make start to finish, and that included all the photos I took along the way. One serving is "Low In" carbs, sodium and cholesterol.
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