There is some mystique around pickling. It’s what your grandmother or great grandmother did. Walking into the kitchen and smelling the vinegar, sugar, and spices, watching in wonder a few weeks later when the pickled vegetables were pulled out of the jar; it was a process that seemed both magical and delightful. I always loved tasting the spring flavors in winter, looking at the perfectly preserved colors. My child brain really didn’t understand the chemical transformation that was taking place but it didn’t need to. Grandma made good food.
Mayonnaise is a well-loved spread for sandwiches and a base for many salads and salad dressings. It is made through an emulsification process that involves animal product. As a vegan, I was unwilling to give up this thick and creamy spread for sandwiches and as a dip. So I went looking for a way to make this dressing without the eggs.
May is the month of salsas, and Cinco de Mayo. In order to celebrate, I’ve put together several recipes that you can serve at various fiestas, parties, or soirees. With summer fast approaching, several of these will work pool-side, especially the watermelon salsa fresca.
As we continue to celebrate the National Strawberry Month – and since it’s also National Salsa Month! – below is my latest creation: a recipe for Strawberry Salsa Fresca.
If you are lucky enough to live where strawberries grow, today (May 20th) is National Pick Your Own Strawberry Day. I live in the low desert, so strawberries aren’t grown here. Up in the mountains of Arizona there is a town called Strawberry and its neighbor Pine, AZ. If you live in Arizona, that’s the place to go to get fresh berries so you can make compotes, jams, and syrups. And then partake of their goodness all year long. The towns are also celebrating the 25th annual Strawberry Festival, held June 6-7th, 2015.
This month we are celebrating blueberries. I don’t need to expound on the virtues of this most wonderful berry. It is full of antioxidants and vitamins to help your immune system stay strong. Oh, and they are tasty. One of my favorite ways to use blueberries is to make jam.
This week hails America’s Birthday. The Fourth of July is just around the corner and with it comes barbeques, lemonade, potato salad, coleslaw, and pounds of marinated proteins on the grill.
What if you are vegan? What if you don’t participate in the yearly ritual of slapping a slab of meat on the grill and charring it til it’s done? I’ve got some answers for you. I’ve done this for years and have found that folks are really receptive to the dairy-free salads and tofu hot dogs that I bring to grill. I’ve also hosted cookouts where it’s veggie burgers, tofu hot dogs, and loads of sides that are made with unconventional ingredients.
You hear it today, the buzz word is “superfoods.” Blueberries, nuts, quinoa, kiwi, and broccoli are all part of the list. And that list could be different depending on which Health Guru you read. They all seem to agree, welcome the Avocado to the list.