The 30-Minute Vegan - Mark Reinfeld [97]
Tips and Tricks
Transform raw apple cider vinegar or white wine vinegar into your own homemade herbal vinegars. Make sure the herbs are completely dry. Heat the vinegar to warm, do not allow to boil. Fill a mason jar or bottle with the herbs and cover them completely with the warm vinegar. Allow to sit for 1 to 2 months before straining out the herbs and using. Try tarragon, basil, sage, rosemary, or your favorite herb. Citrus zest, cinnamon sticks, and peppercorns are but a few other possible flavors to include.
PICKLED BEETS
Beets frequently don’t get used quickly enough in our house, so this is a nifty little trick for keeping them around longer (although the beets are so tasty, you may find them disappearing quickly!).
SERVES 8
4 medium-size beets
¼ cup raw apple cider vinegar
1 tablespoon agave nectar
1 tablespoon olive oil
½ teaspoon balsamic vinegar
1. Peel the beets, slice them in half, and cut each half into ⅛ to ¼-inch slices. Boil in 1 cup of water over high heat, covered, for 5 to 8 minutes, or until you can easily pass a fork through the thickest slices. Strain and return to the pot.
2. Meanwhile, whisk together the apple cider vinegar, agave, olive oil, and balsamic vinegar in another bowl and add to the beets, simmering for 5 minutes. Cool before refrigerating in an airtight container.
TAPENADE
This is the ultimate quick and easy spread that no home should be without, the dish you want to whip up superfast if guests arrive unannounced. Try it with different types of olives, experiment with different herbs, and you will be amazed at how unique each variation is. Serve with bread, cucumber slices, or Crostini (see page 182).
MAKES ¾ CUP
1 cup olives, kalamata or your favorite
2 teaspoons minced fresh garlic
2 teaspoons freshly squeezed lemon juice
½ teaspoon capers (optional)
½ teaspoon dried thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh basil
⅓ teaspoon black pepper
2 teaspoons nutritional yeast (optional)
1. Gently pulse-chop all of the ingredients in a food processor. Be sure not to overprocess or the tapenade will be pasty. You can also mince the olives thoroughly with a knife and combine with the other ingredients in a bowl and mix well.
2. If you have time to let it sit in the refrigerator for 20 minutes or longer, the flavor improves with age.
Variations
• For a unique twist on this, dice three shiitake mushrooms. Sauté them with 1 tablespoon of oil in a small pan until golden brown, stirring frequently. Add to above, along with 2 tablespoons of diced red bell pepper, after the pulse-chopping.
• Spice it up by adding one chile pepper, seeded and diced.
CHUTNEY DU JOUR
Chutney is India’s answer to salsa. It’s typically made from fruit, with sour elements and a bit of spiciness. This is a versatile formula for successful chutney. We love making ours with mangoes. See the variations for other suggestions. Serve with all of your Indian feasts and with Jamaican Vegetable Medley (see page 213). Serve with tortilla chips as a unique dipping experience.
MAKES APPROXIMATELY 3 CUPS
2½ cups firm and ripe mango, peeled and chopped
(see Tips and Tricks, page 54)
½ cup chopped dried apricots
2 tablespoons raw apple cider vinegar
1 tablespoon pure maple syrup, agave nectar,
Sucanat, or organic sugar
½ cup diced yellow onion
1 tablespoon peeled and minced ginger
1½ teaspoons seeded and minced jalapeño
1 tablespoon minced fresh mint
¼ teaspoon ground allspice
Pinch of ground cinnamon
Pinch of ground cardamom
Pinch of crushed red pepper
Zest of 1 small lime
⅛-¼ teaspoon sea salt, or to taste
1. Place all of the ingredients in a pot over low heat and cook for about 10 minutes, stirring frequently.
2. You can also enjoy this as a raw dish by placing all of the ingredients in a bowl and