vinegar, apple juice, sugar, raisins, ginger, garlic, cumin, cloves, and salt and bring to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the mixture has a jam-like consistency, 20 to 30 minutes. Remove from the heat and let stand for 10 minutes.
Serve at once or refrigerate for later. If chilled, the chutney will keep for several weeks.
Autumn Cranberry Chutney
This sweet-and-sour condiment is a brilliant blend of cranberries, apples, vinegar, apple cider, and aromatic spices. Serve this versatile chutney with rice dishes, curries, scones, or grain pilafs.
Yield: About 2 ½ to 3 cups
1 package (12 ounces) fresh cranberries
2 red apples, diced
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
¾ cup brown sugar
½ cup raisins
1 ½ cups red wine vinegar
1 cup apple cider
½ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cloves
In a large saucepan, combine the cranberries, apples, onion, garlic, ginger, sugar, raisins, vinegar, cider, pepper, cumin, salt, and cloves and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture has a jam-like consistency, 25 to 30 minutes. Allow the chutney to cool to room temperature.
Serve the chutney warm or refrigerate for later. If chilled, the chutney should keep for several weeks.
Sweet Pepper Rouille
Rouille is a Provençal-style sauce made with leftover bread. This dairy-free version can be served over pasta or rice or offered as a vegetable or cracker dip.
Yield: 3 cups (about 6 servings
)
4 thick slices of French or Italian bread, crusts removed
1 ½ cups diced roasted red peppers (one 12-ounce jar)
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon ground cayenne
¼ teaspoon salt
½ cup soy milk or rice milk
8 to 12 ounces cooked pasta
2 tablespoons chopped parsley
In a medium mixing bowl, soak the bread in warm water for about 5 seconds. Place the bread in a colander, drain, and gently squeeze out the excess water (like a sponge).
Transfer the soaked bread to a blender or food processor fitted with a steel blade. Add the roasted peppers, oil, garlic, thyme, cayenne, and salt. Process the mixture until smooth,about 5 seconds. Transfer the sauce to a medium saucepan and stir in the milk. Bring the sauce to a simmer over medium heat, stirring occasionally.
When ready, ladle the sauce over the cooked pasta and garnish with parsley.
Helpful Tip:
Roasted red peppers are available in jars in the relish/pickle section of grocery stores.
Salsa Verde
Salsa verde (Spanish for “green sauce”) is made with tart tomatillos, cilantro, and hot peppers. Serve the sauce with burritos, quesadillas, and other tortilla-based dishes.
Yield: 1 ½ cups
1 tablespoon canola oil
1 small yellow onion, diced
2 cloves garlic, minced
1 can (12 ounces) whole tomatillos, drained
¾ cup vegetable stock
2 tablespoons pickled jalapeños, minced
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons chopped fresh cilantro
In a medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the tomatillos, stock, jalapeños, cumin, pepper, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium and cook for 7 minutes, stirring occasionally.
Transfer the mixture to a blender or food processor fitted with a steel blade and process until smooth, about 5 seconds.Return to the pan and cook for about 10 minutes over medium-low heat, stirring occasionally. Stir in the cilantro.
Transfer the salsa to a bowl and serve with tortilla-based dishes (such as burritos) or as a dip. Refrigerate any leftover sauce for later.
Helpful Tip:
Canned
Serve at once or refrigerate for later. If chilled, the chutney will keep for several weeks.
Autumn Cranberry Chutney
This sweet-and-sour condiment is a brilliant blend of cranberries, apples, vinegar, apple cider, and aromatic spices. Serve this versatile chutney with rice dishes, curries, scones, or grain pilafs.
Yield: About 2 ½ to 3 cups
1 package (12 ounces) fresh cranberries
2 red apples, diced
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
¾ cup brown sugar
½ cup raisins
1 ½ cups red wine vinegar
1 cup apple cider
½ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cloves
In a large saucepan, combine the cranberries, apples, onion, garlic, ginger, sugar, raisins, vinegar, cider, pepper, cumin, salt, and cloves and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture has a jam-like consistency, 25 to 30 minutes. Allow the chutney to cool to room temperature.
Serve the chutney warm or refrigerate for later. If chilled, the chutney should keep for several weeks.
Sweet Pepper Rouille
Rouille is a Provençal-style sauce made with leftover bread. This dairy-free version can be served over pasta or rice or offered as a vegetable or cracker dip.
Yield: 3 cups (about 6 servings
)
4 thick slices of French or Italian bread, crusts removed
1 ½ cups diced roasted red peppers (one 12-ounce jar)
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon ground cayenne
¼ teaspoon salt
½ cup soy milk or rice milk
8 to 12 ounces cooked pasta
2 tablespoons chopped parsley
In a medium mixing bowl, soak the bread in warm water for about 5 seconds. Place the bread in a colander, drain, and gently squeeze out the excess water (like a sponge).
Transfer the soaked bread to a blender or food processor fitted with a steel blade. Add the roasted peppers, oil, garlic, thyme, cayenne, and salt. Process the mixture until smooth,about 5 seconds. Transfer the sauce to a medium saucepan and stir in the milk. Bring the sauce to a simmer over medium heat, stirring occasionally.
When ready, ladle the sauce over the cooked pasta and garnish with parsley.
Helpful Tip:
Roasted red peppers are available in jars in the relish/pickle section of grocery stores.
Salsa Verde
Salsa verde (Spanish for “green sauce”) is made with tart tomatillos, cilantro, and hot peppers. Serve the sauce with burritos, quesadillas, and other tortilla-based dishes.
Yield: 1 ½ cups
1 tablespoon canola oil
1 small yellow onion, diced
2 cloves garlic, minced
1 can (12 ounces) whole tomatillos, drained
¾ cup vegetable stock
2 tablespoons pickled jalapeños, minced
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons chopped fresh cilantro
In a medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the tomatillos, stock, jalapeños, cumin, pepper, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium and cook for 7 minutes, stirring occasionally.
Transfer the mixture to a blender or food processor fitted with a steel blade and process until smooth, about 5 seconds.Return to the pan and cook for about 10 minutes over medium-low heat, stirring occasionally. Stir in the cilantro.
Transfer the salsa to a bowl and serve with tortilla-based dishes (such as burritos) or as a dip. Refrigerate any leftover sauce for later.
Helpful Tip:
Canned
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