Read Online 150 Vegan Favorites by Jay Solomon - Free Book Online Page A
Authors: Jay Solomon
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tomatillos are available in the Mexican section of well-stocked supermarkets as well as Latin American grocery stores.
Jay’s Tempting Salsa
This salsa is so tasty, you’ll want to eat it by the spoonful. It is ideally served with burritos, quesadillas, or tortilla chips or as a topping for rice and beans, potatoes, or pilafs.
Yield: 4 cups
2 tomatoes, diced
1 green bell pepper, seeded and diced
1 medium yellow onion, diced
2 large cloves garlic, minced
1 to 2 jalapeño chili peppers, seeded and minced
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon ground cayenne
1 can (16 ounces) crushed tomatoes
In a large bowl, combine the tomatoes, bell pepper, onion, garlic, jalapeño, cilantro, lime juice, cumin, oregano, pepper, salt, cayenne, and crushed tomatoes and mix well. Place three quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a chunky vegetable mash.
Return the mash to the bowl and blend well. Chill the salsa for 30 minutes to 1 hour to allow the flavors to meld.
Piquant Creole Sauce
The “holy trinity” of Creole cooking—peppers, onions, and celery—form the basis of this prickly red sauce. Serve the sauce as a topping for pilafs or as a spicy sauce for pasta.
Yield: About 3 cups
1 tablespoon canola oil
1 green bell pepper, seeded and diced
1 medium yellow onion, diced
2 stalks celery, sliced
2 cloves garlic, minced
1 can (16 ounces) crushed tomatoes
½ cup water
2 teaspoons dried oregano
1 ½ teaspoons dried thyme
1 teaspoon Tabasco or other bottled hot sauce
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
⅛ teaspoon ground cayenne
In a large saucepan, heat the oil over medium heat. Add the bell pepper, onion, celery, and garlic and cook, stirring, for 8 to 10 minutes. Add the tomatoes, water, oregano, thyme, Tabasco, salt, black and white pepper, and cayenne and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally. Remove from the heat.
Serve the sauce over rice or pasta. Refrigerate any leftovers for later.
Jay’s Scotch Bonnet Nectar
As a chili pepper connoisseur, I like to collect an immense array of bottled hot sauces. Sometimes I take my passion one step further and prepare my own sauce. This fruity and fiery concoction is one of my favorites. Serve it as a condiment or barbecue sauce (and remember to warn your guests before serving!).
Yield: 2 cups
4 to 6 Scotch bonnet chili peppers, seeded and coarsely chopped
1 medium carrot, peeled and diced
1 ½ cups apple cider vinegar
1 ripe mango, peeled, pitted, and diced
½ cup diced red onion
Juice of 1 lime
2 cloves garlic, minced
2 tablespoons brown sugar
¼ teaspoon ground turmeric
In a medium saucepan, combine the chili peppers, carrot, vinegar, mango, onion, lime juice, garlic, sugar, and turmeric and bring to a simmer over medium heat. Reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally.
Remove the sauce from the heat and let cool slightly. Ladle into a food processor fitted with a steel blade or into a blender and process until smooth, about 5 seconds. Transfer the sauce to a bowl and serve at once or refrigerate for later.
Helpful Tip:
Fresh Scotch bonnet peppers are available in well-stocked supermarkets and Caribbean grocery stores.
Papaya Guacamole
This marriage of papayas and avocados is a blissful union. If you like guacamole, you’ll love this rendition. Serve it as a dip with tortilla chips or vegetables or as a condiment for burritos and other tortilla dishes.
Yield: 4 to 6 servings
2 ripe avocados, peeled, pitted, and chopped
1 papaya, peeled, seeded, and
Jay’s Tempting Salsa
This salsa is so tasty, you’ll want to eat it by the spoonful. It is ideally served with burritos, quesadillas, or tortilla chips or as a topping for rice and beans, potatoes, or pilafs.
Yield: 4 cups
2 tomatoes, diced
1 green bell pepper, seeded and diced
1 medium yellow onion, diced
2 large cloves garlic, minced
1 to 2 jalapeño chili peppers, seeded and minced
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon ground cayenne
1 can (16 ounces) crushed tomatoes
In a large bowl, combine the tomatoes, bell pepper, onion, garlic, jalapeño, cilantro, lime juice, cumin, oregano, pepper, salt, cayenne, and crushed tomatoes and mix well. Place three quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a chunky vegetable mash.
Return the mash to the bowl and blend well. Chill the salsa for 30 minutes to 1 hour to allow the flavors to meld.
Piquant Creole Sauce
The “holy trinity” of Creole cooking—peppers, onions, and celery—form the basis of this prickly red sauce. Serve the sauce as a topping for pilafs or as a spicy sauce for pasta.
Yield: About 3 cups
1 tablespoon canola oil
1 green bell pepper, seeded and diced
1 medium yellow onion, diced
2 stalks celery, sliced
2 cloves garlic, minced
1 can (16 ounces) crushed tomatoes
½ cup water
2 teaspoons dried oregano
1 ½ teaspoons dried thyme
1 teaspoon Tabasco or other bottled hot sauce
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
⅛ teaspoon ground cayenne
In a large saucepan, heat the oil over medium heat. Add the bell pepper, onion, celery, and garlic and cook, stirring, for 8 to 10 minutes. Add the tomatoes, water, oregano, thyme, Tabasco, salt, black and white pepper, and cayenne and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally. Remove from the heat.
Serve the sauce over rice or pasta. Refrigerate any leftovers for later.
Jay’s Scotch Bonnet Nectar
As a chili pepper connoisseur, I like to collect an immense array of bottled hot sauces. Sometimes I take my passion one step further and prepare my own sauce. This fruity and fiery concoction is one of my favorites. Serve it as a condiment or barbecue sauce (and remember to warn your guests before serving!).
Yield: 2 cups
4 to 6 Scotch bonnet chili peppers, seeded and coarsely chopped
1 medium carrot, peeled and diced
1 ½ cups apple cider vinegar
1 ripe mango, peeled, pitted, and diced
½ cup diced red onion
Juice of 1 lime
2 cloves garlic, minced
2 tablespoons brown sugar
¼ teaspoon ground turmeric
In a medium saucepan, combine the chili peppers, carrot, vinegar, mango, onion, lime juice, garlic, sugar, and turmeric and bring to a simmer over medium heat. Reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally.
Remove the sauce from the heat and let cool slightly. Ladle into a food processor fitted with a steel blade or into a blender and process until smooth, about 5 seconds. Transfer the sauce to a bowl and serve at once or refrigerate for later.
Helpful Tip:
Fresh Scotch bonnet peppers are available in well-stocked supermarkets and Caribbean grocery stores.
Papaya Guacamole
This marriage of papayas and avocados is a blissful union. If you like guacamole, you’ll love this rendition. Serve it as a dip with tortilla chips or vegetables or as a condiment for burritos and other tortilla dishes.
Yield: 4 to 6 servings
2 ripe avocados, peeled, pitted, and chopped
1 papaya, peeled, seeded, and
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