Blog Posts - Condiments



Gado Gado

Gado Gado is a mixed vegetable salad served with a spicy peanut sauce dressing. It’s a traditional dish in Indonesia; but, also very popular in Malaysia.As for the salad, just make it using a good mix of your favorite vegetables. The peanut sauce d...
by seasaltwithfood on Apr 6, 2016

Fat-Free Onion Ranch Dressing

As I mentioned in my last post, I’ve been having fun playing with “cream” made from roasted onions. I promised you recipes, and since a truly fat-free but delicious ranch dressing can be so hard to find, I thought I’d start wi...
by FatFree Vegan Kitchen on Apr 5, 2016

Fat-Free Onion Cream

I’ve been experimenting with a new base for fat-free sauces and dressings, and it has opened up so many new possibilities to me that I wanted to share it with you before I start inundating you with recipes that use it. It contains 3 ingredients...
by FatFree Vegan Kitchen on Mar 31, 2016

Homemade Garam Masala

This is a simple and wonderful Garam Masala, great for flavoring in many dishes. You can always adjust the spices to your liking. Coriander seeds, bay leaf, or fennel seeds are some of the great options. Homemade Garam MasalaIngredients1 Tbsp Carda...
by seasaltwithfood on Mar 26, 2016

Aliños Colombianos (Seasoning Paste)

Aliños Sauce  is a seasoning mix paste that my grandmother kept in her refrigerator year-round. I use Colombian Aliños as a base in some of my recipes and to marinade meat or poultry. Ingredients ½ medium green pepper, chopped ½ medium red peppe...
by My Colombian Recipes on Feb 16, 2016

ploughman’s lunch plate

On a trip to England in October last year for my birthday, I was so delighted by how wonderful the food was, especially at the country pubs I visited. Especially the abundant use of locally raised & grown food. It’s how I love to cook &...
by The Fresh Aussie on Feb 15, 2016

Doubly Hot Horseradish Mustard

We’ve been making this mustard for years; and when the current batch is gone, it’s not long before someone’s whipping up another one – it’s that terrific and that easy.   Supermarket varieties seem insipid and expensive compared t...
by Better Hens and Gardens on Feb 8, 2016

Plum Chutney Recipe

Plum Chutney is an Indian spiced vegan condiment that is spicy, tangy and sweet all at the same time. The best part is this can be made really fast in like less than 30 mins, can be stored in refrigerator for weeks and bonus requires no canning...
by ShwetaintheKitchen on Feb 3, 2016

smoky carrot hummus

You all know hummus right? Chickpeas (garbanzo beans), tahini (sesame seed paste), lemon juice, spices & garlic all blitzed together to make a delicious dip-like paste. Super simple. Middle Eastern in origin (so it’s said – also sprea...
by The Fresh Aussie on Feb 1, 2016

Pomegranate Almond Raita

  This creamy raita, garbed with a citrus and mint flavor, bejeweled with the pomegranates have stolen our hearts. It has become an obsession. Pomegranate obsession and we need to disengage ourselves from it. Pomegranates are getting scarce no...
by eCurry on Jan 26, 2016

Mango Ginger Chutney {12 Days of Healthy Living}

Mango-Ginger Chutney Healthy eating shouldn’t be boring. Celebration of tastes and flavors are part of a delicious and nourishing meal. One of the ways to enhance the aromas and taste of your recipes is adding your favorite herbs, spices, and s...
by Creative Cynchronicity on Jan 15, 2016

Palm Oil Vinaigrette

Growing up, I had a cousin, J who would always toast bits of dried crayfish and dry pepper. He would add this to palm oil and serve it over boiled yam and plantain. I think about him and the sauce a lot. And then lately, I’ve been thinking abou...
by Kitchen Butterfly on Nov 26, 2015

911 Vegan Gravy

People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such...
by FatFree Vegan Kitchen on Nov 25, 2015

beet & feta dip

It’s the year 1999 & I’m sitting in a café/diner in a little town in Red Lodge, Montana. I wanted to order a hamburger – or “burger” as I was to discover Americans called them. It was my first time to the United States &#...
by The Fresh Aussie on Nov 19, 2015

Mixed Spice

Mixed spice is an aromatic blend of sweet spices that you must really make at home. Not only will it add a sparkle to your fruit cakes but will also put you instantly into the Christmas mood! The festive spirit is on in my house at least and when I m...

Pickled Jalapenos - How To Make Picked Japalenos Without Canning

Pickled Jalapenos are one of the must haves in my refrigerator. They are super easy and quick to make. They are great on Nachos, Enchiladas and also in salad, salsa, burgers, pizza, sandwiches basically with everything. They instantly...
by ShwetaintheKitchen on Nov 13, 2015

Clean Out Your Refrigerator!

When I was in sixth grade, I got a job helping the old woman across the street. She’d just broken her arm, and needed someone to clean. Every time I went there, my stomach heaved. The jobs she gave me were all of a particularly disgusting nature. F...
by Bertram's Blog on Nov 8, 2015

Fermentation: Getting Creative and Going Beyond the Basics

Interested in making your own fermented foods, but you don’t know where to start? Try these easy recipes for ketchup, salsa, and fruit probiotic soda.
by Hunter Happenings on Nov 5, 2015

Gooseberry Preserve (Dulce de Uchuvas)

Uchuva or yellow gooseberry is a typical Colombian fruit. It is small, round and a little tart and is used in sauces, desserts and salads. When my grandmother made dulce de uchuvas, she served it with fresh white cheese, similar to the farmer’s che...
by My Colombian Recipes on Oct 21, 2015

Red & Green Roasted Salsas

Salsa really isn’t hard to make. It’s just one of those things you have to tinker with until you get it right (for your family, everyone’s salsa tastes vary, methinks). And I think we’re totally there. But, then again, we like...
by Veggie Converter 365 on Oct 14, 2015


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