“People underestimate their capacity for a change. There is never a right time to do a difficult thing.”John Porter
I know grown adults who eat the exact same meals, day in, day out, while loudly declaring plant-based lifestyles as boring!
Cest la vie!
I’m not about converting people or getting them to change, as I believe all lasting change has to be stirred from the soul of the person who is finally fed up with themselves and really wants
So if you are one of those people who has been considering eating more plant-based meals, for reasons of health, environmental or animal welfare reasons (or all three!) then you have come to the right place!
Condiments can lift an ordinary meal like lentils and rice into something really special.
Whether you are vegan or nay, store bought condiments and pickles can be filled with a bunch of “what-the-hell-is-Alpha-cellulose? “ kind of ingredients.
Making your own using whole ingredients takes no time at all and the results are phenomenally tasty and ridiculously economical.
We have a small stock of homemade condiments that I keep in the fridge, and make every week, that
These easy condiments help bridge the divide that can sometimes exist between adult and kids meals. We like things spicy, the kids, not so much! Each person can add as much, or as little as they like.
Pink Pickled Onions
Everyone loves these onions! I usually make a few jars of these at a time, as they keep for a while (a month) and we eat them so often, someone usually complains loudly if they miss out!
They are likely the easiest and the most versatile condiment in this post. We eat them with our Indian meals as a pickle, on our homemade falafel wraps, burgers, in salads, on tacos and poke bowls.
You will need
- 1-2 Red onions
- 1-2 Tablespoons of fine Pink Himalayan Salt or sea salt
- Lemon or Lime juice
- 1 Ball preserving jar.
Peel, halve and finely slice your onions.
Pack your raw red onions into your jar and adding a tablespoon of salt when you fill the jar halfway with onion. You will need about one tablespoon of salt for every large onion you use.
Put the lid on and shake the jar to distribute the salt through the onions. Fill the jar to the top (you may have to press down on the onions to pack them in!) and top with the last tablespoon of salt.
Fill the jar with your lemon or lime juice, to cover the onions. Put the lid on and shake the jar to distribute the salt and lemon juice with the onions.
Place in the refrigerator and leave for 12 hours until putting them on everything.
Salted Mint and Cucumber Coconut Yoghurt
We love this as a compliment to our spicy Indian meals, but it also works in our homemade falafel wraps, as a dip and in our burgers.
You will need
- One large bunch of mint or 2 cups of mint leaves and stems
- Salt 1/8 to 1/4 cup depending on your volume of mint
- Grated fresh Cucumber
- Coconut yoghurt (homemade or purchased)
- Finely chopped spring onions
Start this by making the salted mint. Put your mint and salt into a high powered blender and blitz until you get a mint paste. transfer into a jar and cover the surface with olive or grapeseed oil to prevent oxidisation.
The salted mint will keep for a few months in the refrigerator.
Add a teaspoon of salted mint to your bowl and mix in a cup of coconut yoghurt. Stir until the mint is well blended.
Slice your cucumber lengthways and remove the seeds. Grate the cucumber and set aside to drain in a colander. Squeeze out any remaining cucumber juice by hand. (You can freeze the cucumber juice for use in Herbal Facial Mists or facemasks) Add the squeezed cucumber pulp and finely chopped spring onions into the yoghurt and stir.
This will keep in the fridge for a few days.
We eat this in our homemade falafel wraps, but it is super-tasty on toast, dolloped on top of a poke bowl or a salad, as a dip on our delicious homemade crackers and spread on sandwiches.
You will need
- 2 medium or 1 large eggplant
- 1 garlic clove
- 2 tablespoons tahini paste
- lemon juice
- Cumin seeds, toasted and ground.
Start with your eggplant. I halve, score and briefly salt my eggplant for 10 minutes. I rinse all the salt from the eggplant and place on a baking tray, generously sprinkle over oil and roast in the oven at 210 degrees celcius until the eggplant is charred and cooked through, usually about 20 minutes.
Finely chop your garlic, add to a blender with a heaped tablespoon of tahini, and two tablespoons of lemon juice and your teaspoon of cumin. Whizz to incorporate.
Then, take your cooled roasted eggplant and scrape the flesh from the skin, reserving all the juices! Add to the blender and process to incorporate the eggplant with the tahini and garlic mix. I like my Baba Ghanoush with a bit of texture, so I am careful not to over process it.
Place into an airtight container and keep in the fridge for a week.
Coriander and Green Chilli Sauce
A variation of
You will need
- 1 big bunch of coriander (5-6 healthy coriander plants, root and all!)
- 1 large green chilli – seeds removed if you don’t like it too hot
- 1-2 garlic cloves, chopped finely
- 1/2 cup fresh lime juice
- Cumin seeds, ground
- teaspoon of Salt
- 1/2 cup of Olive oil.
Put all ingredients into a blender and process. I like a fine sauce, so I scrape down the sides and repeat blending until I get the texture I want. Put into a clean jar and will keep for week in the fridge.
Silken Sour Cream
With this sour cream, you have have your baked potato and enjoy it too!
Easy to prepare, you’ll want to dollop it on everything. It is a great creamy dressing on salads too. My kids love it with their home baked sweet potato fries.
Plus, it is low fat and it couldn’t be easier to make.
You will need
- 300g of silken tofu
- 1 Tbsp lemon juice or apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon of garlic powder
Place all ingredients in a blender and whizz until all incorporated and texture is like thick cream. You can vary any of the ingredients to taste, but I find the flavour improves overnight, once the ingredients have a chance to blend. Use within a week.
Do you have a favourite condiment that you just cant live without? Feel free to leave a comment below, I love to hear from you!