Pineapple Salsa Recipe


Pineapple Salsa
 
Prep time
Total time
 
This tropical salsa tastes like summer. Use it on tacos, toss with quinoa or dip your chips into this sweet and tangy taste sensation.
Author:
Cuisine: Raw Vegan
Serves: 6-8
Ingredients
  • 1 ripe pineapple
  • 1 cup chopped tomatoes
  • ½ cup finely diced red onion
  • 2 cloves garlic minced
  • 1 serrano chile pepper
  • 2 limes
  • cilantro leaves
  • salt
Instructions
  1. Peel,core and dice pineapple.
  2. De-seed serrano pepper and mince.
  3. Combine pineapple, serrano pepper, tomatoes, red onion, garlic, cilantro and salt (to taste).
  4. Squeeze the juice of 1 or 2 limes (to your taste) over the pineapple mixture. Stir well.
  5. Allow flavors to get all cozy for about 30 minutes before serving.
  6. Refrigerate unused portion in airtight container for up to 3 days.

 

How to Make Tomato Jam


When life gives you wonky tomatoes, make this easy tomato jam! This rustic recipe does not require peeling, de-seeding or any of that nonsense.

Enjoy this sweet and savory tomato spread with crackers and cream cheese, take a BLT to the next level or as a delicious glaze for tempeh.

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Vegan Hollandaise with The Vegg

And you thought it only existed in your wildest dreams, right? Consider this a virtual *pinch*  You are now lucid enough to learn how to make a 3 minute Hollandaise sauce, with The Vegg – Vegan Egg Yolk. No double boiler or whisking involved. And get this, this sauce is unbreakable.

If you’ve never mastered the art of making Hollandaise because the egg yolks always curdle and turn your sauce into a hot mess, give this recipe a try! This version features The Vegg vegan egg yolk and is so decadent, you’ll want to eat it straight off the spoon. Also great on asparagus if you need a veggie vehicle for your sauce. Check out thevegg.com for more recipes.

*My recipe is modified from the original recipe on The Vegg’s website. Use my recipe if you do not want to mix your entire package of dry mix with water at once. If you have already mixed your packet of dry mix with 1 liter of water, use the recipe on The Vegg’s website.

Vegan Hollandaise Sauce

by Veggietorials

Prep Time: 3 minutes

Cook Time: 3 minutes

Keywords: blender side sauce dairy free gluten-free nut-free soy-free vegan vegetarian The Vegg

 

Ingredients (1 1/2 cups)

  • 3 tablespoons The Vegg powder mix
  • 1/4 cup melted Earth Balance (If using a microwave, do not over heat or it will separate. Microwave in 20 second increments and watch closely)
  • 1 teaspoon dijon mustard
  • 1 teaspoon hot sauce
  • Juice of 1 lemon
  • 1 1/2- 2 cups hot water

Instructions

Combine first 5 ingredients and in a food processor or VitaMix. Add 1 1/2 cups water to start. You may need to add more water later to reach your desired consistency. Blend on high speed until smooth and creamy. Add more water as needed if you prefer a thinner sauce.

Use immediately, or the mixture will start to gel slightly. Store covered in the refrigerator for up to 1 day.

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