Onion, Tomato and Date Quick Jam

I’m excited about a few things this morning. One, it’s Friday, you should be excited too. Two, one of my best friend gets married tomorrow which means I get to get dressed up and go on a fancy date with my boyfriend. Three, I made this quick jam that is packed full of flavour and easy (and quick) to make.

Reality time, I still have to go to work shortly but once that is over, it’s weekend celebration time starting with a mani-pedi…boooyah! My boyfriend totally doesn’t want to get dressed up but doesn’t really have a choice, we are going to a wedding. This quick jam kind of tastes like a super fancy ketchup met a sultry Indian chutney and had a beautiful baby…. a tasty baby even.

Serve as a condiment for anything you would use chutney or ketchup on, it won’t disappoint. I served it up along side my Chickpea Bulgur Burgers, yum! Makes about 1 cup of jam keeps for a week in the fridge.

Onion, Tomato and Date Quick Jam

• 1 medium onion, peeled and diced
• 3 tbs tomato paste
• 1 tbs olive oil
• 2 inch piece of ginger
• 2 cloves of garlic
• 12-15 small dates a little over 1/5 cup
• 1 tsp turmeric
• pinch of chili flakes
• 1 cup of water
• 1/2 tsp garlic powder or salt
• 1-2 tsp of garam masala
• salt and pepper to taste

Method

Prep all your ingredients, dice onions, mince garlic, ginger and  chop the dates.

In a sautee pan heat olive oil and add onions and turmeric. Fry until softened and starting to brown, about 5-8 minutes. Add in tomato paste and cook for another 1-2 minutes to brown the paste slightly.

Add in ginger, garlic and the dates along with chili flakes, water, garlic salt and garam masala. Stir together well and cook over medium heat until 1/2 of the water dissolves and the jam has reduced down to the consistency of ketchup. Season with salt and pepper and serve warm or cold. Keep remaining jam in an air tight container in the fridge for up to a week.

Cannellini Bean and Pimento Dip

I really, really do love chickpeas, especially blended up into hummus, but sometimes you want something a little different. White kidney beans, or cannellini beans, blend up smooth and creamy and have minimal bean-like taste. I often add them to vegan soups for a creamy, dairy-like texture plus they add extra fibre and protein. 

I decided to make this dip as bring raw veggies and dip for snacks to work often.  I find it to be a very quick way to pack a lunch on a busy morning plus it’s very filling and easy for me to pick at through the day when(if) I get a moment. I don’t know about you but on busy days my lunch just sits on my desk meaning it sits at room temperature for at least a few hours which can cause a health issue if the dip includes dairy products. This dip is vegan and full of flavour, fibre and protein. Healthy snacking at work should definitely be a team sport so get your co-workers involved and share your grub. Otherwise you should plan to make and eat this dip asap while watching the last few days of the summer games; the Olympics never tasted so good or guilt-free. 

Cannellini Bean and Pimento Dip

• 1 can of cannellini/white kidney beans, rinsed and drained
• 1 small jar of pimentos, 4.5 oz (about 1/2 cup with liquid)
• juice of a small lemon
• 1 clove of garlic
• 6 large green olives, pitted and roughly chopped
• 1 bunch of parsley
• 1 tbs olive oil
• 1 tbs of tahini
• 1 tsp of dried basil
• salt and pepper to taste

Method

In a food processor, mince garlic. Drain and rinse kidney beans and add them to the blender with the remaining ingredients.

Season with dried basil, salt and pepper.

Let the dip sit for at least an hour to let the flavours marry and the beans set up. Serve chilled with fresh cut up veggies, pop-chips and toasted or grilled bread.

Edamame Mint Dip

I have so much MINT. My pineapple mint exploded, and my (normal?) mint plant sprouted multiple trees. I can’t use it fast enough.

This was two weeks again and it’s grown about one third more. I think it’s time to repot it. Now if Rogue (my littlest dog) would please stop eating my purple basil and let that grow like a weed I’d be all set.

I took a chance, I’ve heard peas and mint are lovely together. I didn’t have peas in the fridge or freezer, but I did have edamame. They are just Japanese peas right? Just kidding. If you don’t know what edamame is it’s shelled soy beans. The revered source of tofu, soy milk, soy sauce and multiple other equally wonderful things.

This dip does not get as creamy as hummus, but does have a nice texture and flavour. It’s great as a dip on its own, and full of protein and good fats. It’s good as a sandwich spread, and I would love to try it over hot pasta with more olive oil and mint.

Edamame Mint Dip

• 2 cups frozen organic shelled edamame, cooked and drained
• 1/2 cup of the reserved water used to boil the edamame
• 1 small garlic clove minced
• 1/4 cup of fresh mint
• juice of one lemon
• 2 tbs almond butter
• 1/2 tsp lemon zest
• 1 tbs olive oil
• salt and pepper

Method

Boil salted water in a small saucepan. Add edamame and cook according tot he package directions. Drain the edamame, reserving 1/2 cup of the boiling liquid. Set aside to cool.

Add garlic to your food processor and pulse until minced. Add edamame and pulse again for a few seconds.

Add the remaining ingredients, except the reserved water and salt and pepper. Process until smooth stopping to add reserved water a few tablespoons at a time.

It took a few minutes to become smooth and I used about 1/4 cup of water to get a consistency I wanted. Season with salt and pepper and refrigerate for at least an hour before serving. Serve with veggies, pita, tortilla chips, or crackers.

Chipotle Mole

Holy mole it’s Friday! I did a little dance just then, do you see it?

I have approximately 9-10 hours and then it’s the weekend! I could not have been more excited. Seriously.

I was inspired to make my own mole last weekend, after being advised by Rebecca how simple enchilada sauce was to make (and tasty!). I did not follow a recipe so I am sure this is in no way an authentic mole but it looks and tastes like the amazing Mexican food I have enjoyed while living south of the boarder.

I used this sauce to make sweet potato black bean enchiladas (recipe to come soon) or you can try it out with my existing enchilada recipe. This mole would be a great sauce to add into rice and beans, or drizzle over nachos. You could also use it as a sauce for tofu or seitan to make vegetarian tacos or fajitas. Any way you use it, this sauce is complex. Spicy and smoky from the chipotle chiles, savory from the onions and garlic,smooth and rich from tomato base and enhanced with cinnamon and cocoa.

Chipotle Mole

• 2 tbs olive oil
• 1 medium onion diced
• 3 cloves of garlic trimmed and flattened
• 15 pepper corns
• 1/2 tsp cumin seed
• 1 container (900ml or about 4 cups) of vegetable broth
• 1/2 tsp ground cinnamon
• 3 chipotle chilies in adobo sauce
• 1/2 can (about 2 tbs)of tomato paste
• 3 heaping tablespoons of chili powder
• 1 heaping tablespoon of cocoa powder
• 1 tsp garlic powder
• 1/2 tsp sugar

Method

Peel and dice the onion. Peel garlic, trim the ends and flatten with the side of the knife.

In a medium sauce pan heat olive oil over medium high heat. Add peppercorns and cumin seeds and toast until the cumin starts to sizzle and pop. Add the onions and garlic and saute until the onions are soft and start to brown.

Roughly chop chipotle chilles and add to onions along with the tomato paste and cinnamon and sautee for another 1-2 minutes. Add the entire container of the vegetable stock and all the chili powder.

Bring the sauce to a boil, then let simmer over low for about 25 minutes. The sauce will reduce to about 1/3 in volume, leaving 2/3 of the original mixture left.

Using a hand blender, or a regular blender puree the sauce until completely smooth. Return to the sauce to the pan, whisk in cocoa powder, garlic powder and sugar. Season with salt and pepper if needed. Let sauce simmer another 5- 10 minutes on low to let the flavours combine and the mixture thickens a little more. You could continue to let the sauce concentrate and reduce further but I prefer a thinner sauce for enchiladas. Enjoy!

Cilantro Avocado Mayo

I made this recipe about 2 months ago, just as it was starting to feel Spring-ish in the air but for some reason didn’t feel urgency to post it immediately. I admit this tastes a lot like super smooth guacamole but the purpose of me making it was to have a mayonnaise substitute.

I used this ‘mayo’ as a dip for oven baked sweet potato fries with Cajun spice and I  wanted to participate in the avocado egg salad craze. If you haven’t seen this trend sprinkled on about every food blog you are about to see it here. This is a super simple recipe, turned into an idea for a quick lunch or dinner.

Cilantro Avocado Mayo

• 1 lemon, juiced
• 1 avocado, pitted and removed from skin
• 4 tbs olive oil
• 1/2 cup of fresh cilantro, washed and patted dry
• 1/2 jalapeno, seeds and pith removed
• 1 small clove of garlic, peeled and trimmed
• sea salt and pepper

Method

Seed and roughly chop the jalapeno, peel and trim the garlic, wash, stem and pat dry the cilantro and blend in a food processor.

Pit and skin and avocado and add to the food processor with the cilantro mixture.

Cover with the olive oil and lemon juice and blend all ingredients until completely smooth. Season with salt and pepper to your taste. Serve immediately or refrigerate for up to a 3 days.

Serve as a dip with raw or cooked veggies, use as a sandwich spread or anywhere you would typically use mayonnaise.

Definitely make this egg salad:

Avocado Egg Salad

• 3 organic free-run eggs, hard boiled and shell removed
• 2-3 tbs of cilantro avocado mayo
• a few sprigs of cilantro, washed and cut into ribbons
• 4-6 green olives with pimento, diced
• 1 tsp minced jalapeno
• garlic salt and pepper to taste

Method

Prepare the eggs. Place three eggs in cool water with a pinch of salt. Cover and bring to a boil. Shut off the heat and let sit for exactly 10 minutes. Drain and rinse with cold water. Let cool in the fridge, or peel off egg shells and set aside to cool.

Dice the cooled eggs, mince the olives and jalapeno and prepare the cilantro. Place in a medium sized bowl and add 2-3 tablespoons of the cilantro avocado mayo.

Mix with a spoon, taste and season to your liking with garlic salt and pepper.

Spoon egg salad on a slice of soft bread or lightly toasted English muffins.