If there was a reason to go out for Sunday breakfast it was for the taste of the Sweet Tomato Relish at our local bakery. So I decided it was high time I made a homemade equivalent! After a couple of attempts my family have declared this the best!
I serve this alongside toast, plant-powered bacon and some sliced shiitake mushrooms (stir-fried in olive oil, salt, pepper finished off with a dash of lemon juice) It’s just as delicious pilled onto a vegan burger!
Sweet Tomato Relish
Recipe Type: Snack
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Let the family drive into this at anytime, as It can be stores for up to a month in a sealed glass container, in the refrigerator.
- 4 cups diced fresh tomatoes
- 1 large red onion, sliced thinly in half-moons
- ½ cup red wine vinegar
- ½ cup maple syrup
- ½ cup brown sugar
- ½ tsp red chilli flakes
- Place all ingredients in a large pan over medium-high heat.
- Stir to combine and continue stirring occasionally as it simmers for about 45 minutes.
- Reduce heat to medium (or medium-low, depending on how hot your stovetop runs) and continue to simmer and stir for an additional 10-15 minutes, until the mixture thickens and has the consistency of jam.
- Remove from heat, cool and store in an airtight container in the refrigerator for up to 4 weeks.
Here’s a family favourite, unfortunately for my fellow South Africans I’ve yet to find Ume Plum Vinegar locally, and no other vinegar comes close in delivering this tasty result!
I am pleased to have the local brand, B-Well, a mayo which is dairy and egg free!
Chickpea ‘Tuna’ Spread
Recipe Type: Lunch or snack
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
The secret to this ‘tuna’ lies in using Ume Plum Vinegar. Made with Japanese plums, it has a distinctive flavor, so I don’t recommend substituting a different vinegar. I buy the Eden brand of ume plum vinegar (When I travel to the USA). This ingredient adds the saltiness, so there is absolutely no added salt in the recipe.
- 14-oz can of salt-free chickpeas, drained and rinsed
- ¼ cup vegan mayo (B-Well in South Africa)
- 1 tsp dijon or whole grain mustard
- 1½ tbsp ume plum vinegar (add a splash more if you are using avocado instead of mayo)
- 1 celery rib, chopped
- 1 tbsp minced green onion or red onion or shallot
- ⅛ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (more to taste) or smoked paprika
- Place the chickpeas, dairy-free mayo, mustard, ume vinegar, celery, onion, black pepper, and cayenne pepper into a food processor.
- Pulse a few times until incorporated and minced. Careful not to overblend. You shouldn’t be pulsing more than 20 seconds.
- Serve on toast with romaine lettuce and inside a halved avocado.
Dreena Burton is one of my favourite cookbook authors! She too is a busy mom who needs to satisfy her kids’ healthy appetites.
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