Condiments

While there are some fairly good commercially available options out there, including fruit sweetened ketchup and vegan mayonnaise, I generally prefer to make my own. For one thing, homemade condiments are less expensive than their high quality commercially available counterparts. In addition to this, since I don’t use them regularly it is faster and more convenient to whip them up at home as needed than make a trip to the store. I use the veganaise recipe from How to Cook Everything Vegetarian, have thus far purchased our mustard (but have plans to try recipes from this same book), and use my own ketchup recipe.

Ketchup

1 can tomato paste
6 Tablespoons water
4 Tablespoons concentrated fruit juice
2 Tablespoons apple cider vinegar
3/8 teaspoon salt
1/8 teaspoon dry mustard
A dash of cloves

Mix thoroughly and serve. This stores well refrigerated for about one week.

The concentrated fruit juice is available in health food stores or through http://www.azurestandard.com under fruit sweetener. Agave nectar could also be used as a substitute, but I would lower the amount to 3 Tablespoons.

C

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