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!).
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.
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.
June 8, 2008
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.
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.
Spicy Red Wine Cranberry Chutney
November 20, 2011
SAY NO TO THE CAN! This Thanksgiving treat your (faux) meat right. Sweet golden raisins and brown sugar marry with tart apples and cranberries then go on honeymoon with buttery shallots and fruity red wine. Spicy cinnamon, cloves and a sneaky hot pepper make it. This cranberry chutney comes together very quickly - you'll just need to find an empty burner on the stove. Spoiler alert - I tripled this recipe for gifts for my work colleagues. To make it vegan, just use a plant-oil based butter.
June 20, 2010
Vegetarianized.com is hitting the big time! I taped two Video Tips for Chow.com on Friday - one homemade ketchup and the other homemade hot sauce. The videographer was shocked when I said I had the ketchup recipe on Vegetarianized.com, but not the hot sauce, so here you go. Similar to Michael's comments, he said it was just as hot as your typical hot sauce, but just had a brighter, fresher taste. With four ingredients and less than 10 minutes of doing, there is no reason not to make your own. It can compliment your other favorite hot sauces or become your new favorite. My Video Tips should be up at Chow.com within three to four weeks - I'll be sure to let the world know.
March 4, 2012
Even though it's a bit more expensive, I make mustard at home. I can add all sorts of herbs and spices, make it smooth or seeded, or turn up the heat with ingredients like horseradish. This recipe is a basic, lovely version to use as a foundation - take it in any of those directions or enjoy as is. This will be spicy at first, but will mellow over a day or so.
Rhubarb Pickle Chips
May 27, 2012
While I'm anxiously waiting for ripening tomatoes and peppers, I jumped on the chance to use an in-season vegetable. I wasn't inspired by the usual rhubarb treatments drowned in sugar for pies, jams and crumbles. Why not embrace the sour? Doing a bit of research I developed this recipe for pickle chips to have a tart yet slightly spicy profile that I think would be an interesting companion for burgers to a cheese platter. Note that these are what is called 'refrigerator pickles' meaning you sterilize your jars and lids, but don't process the jars after they are full. The additional heat will turn the rhubarb to mush.
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.
The contents of this site are the property of Vegetarianized.com and Adrienne D. Capps. All rights reserved. Please feel free to reprint verbatim any recipe or other content on Vegetarianized.com provided you do not alter the content in any way, and you cite Vegetarianized.com and provide a URL link back to the original content. Please email me with any questions: email@example.com.