Sauces. They really do make or break a meal. That’s why a saucier is so important in commercial kitchens. But how to eco-up something that can have a ton of ingredients? Easy. Make sure the ingredients (as many as you may want) are as “green” as you can get.
Here’s a recipe for an apricot barbecue sauce. I think the sauce tastes absolutely great (I happened to eat it on fish) and I think it could be really good on chicken (organic and free-range of course), seitan, or tofu. You could also sub the apricots for other seasonal fruits such as peaches.
Apricot Barbecue Sauce
- 1/2 small Yellow Onion, chopped
- 1 clove Garlic, minced
- 3-4 Apricots, pitted and sliced
- 1/4 cup Vegetable Broth
- 1/2 tsp. Ground Ginger
- 1/4 tsp. Ground Coriander
- Salt and Pepper, to taste
- 1/8 cup Molasses
- 1 tbsp. Maple Syrup
- 3 tbsp. Tomato Sauce
- 2 tbsp. Tamari Soy Sauce
Saute the onions until brown. Then add the garlic. Deglaze the pan with the veggie broth. Add the apricots, ginger, and coriander and bring to a boil. Cover and lower to a simmer for 10 minutes. Uncover and add the remaining ingredients. Cook for 10 more minutes and then transfer to a food processor. Blend until smooth. Top your chicken, tofu, seitan, or fish with it. Yum yum!
- Using seasonal, local produce (like the apricots) leads to tastier products that are better for the environment. Win win!
- Buying organic spices and vegetables helps to alleviate pesticides from poisoning our watersheds.
- Vegetable broth is a great alternative to chicken stock if you’re trying to avoid using so many animal products.
- The fruit salad I had on the side of the dish is a hodge podge. You can really make it with any fruit you’re trying to rid your refrigerator of.
- If you’re using fish, check out the Monterey Bay Aquarium’s Seafood Watch List to know which fish are sustainable and which you should be avoiding due to overfishing.
Posted in Dinner, Lunch, Snack
Tagged apricot, coriander, garlic, ginger, maple syrup, molasses, onion, pepper, salt, soy sauce, tamari, tomato sauce, vegetable broth
As an ode to the fact that at this moment I’m in Bahia de Los Angeles in Baja, Mexico, here’s a recipe for enchiladas! And make extra! I ate my two and wanted more. They were so delicious!
- 1 clove Garlic, minced
- 1/2 small Yellow Onion, chopped (as small as possible)
- 1 1/2 tsp. Chili Powder
- A couple shakes each: dried oregano, dried basil leaves, cayenne pepper, paprika, cumin
- 1/4 cup Tomato Sauce
- 1/4 cup Salsa
- 3 tbsp. Water
- 2 Whole Wheat Tortillas
- Organic Mexican Cheese
- Veggies, chopped (I used bell pepper and onion but that’s all I had)
Cook the sauce first by sauteing the garlic and onion until the onion is just starting to brown. Add the tomato sauce, salsa, and water and turn heat to a simmer. Add all of the spices and let simmer for at least 5 minutes (the longer the better). Meanwhile, saute the vegetables you will be using in your enchilada. Place them in the tortillas and roll up. Place them into a pan (fold side down). Top with the sauce and bake at 350 degrees for about 10 minutes (or until heated through). Top with cheese and bake until it melts (about 2 minutes).
- Using vegetables allows you to cut back on the amount of cheese you need to get a great flavor (same with all of the spices). Plus you can get spices and vegetables organic.
- Because this doesn’t call for specific vegetables, you can pick those that you can find local and in season.
- The sauce gives the same heartiness to the enchilada that you get with meat enchiladas without the meat! I recommend making it with extra chili powder if you can handle it! And topping it with organic local avocado can help cut back on the heat from the chili powder if you can’t.
- Whole wheat tortillas take less processing than their refined flour counterparts.
Posted in Dinner, Lunch
Tagged basil, bell pepper, cayenne, cheese, chili powder, cumin, garlic, onion, oregano, paprika, salsa, tomato sauce, water, whole wheat tortillas