You can try this versatile condiment in a number of ways - think Chinese dumplings, spring rolls, or over grilled tofu slices. I often don't trust the sauces that come from restaurants that aren't strictly vegan; Asian cuisines especially rely heavily on fish sauce or oyster sauce. However, if you make this sauce at home, you get to dip away!
In a bowl, combine 1/2 cup chopped, peeled tomato, 1/3 cup chopped green onions, 1/4 cup fresh-squeezed lime juice, 1/4 cup rice vinegar, a tablespoon and a half raw sugar, 2 teaspoons chopped fresh ginger, 2 chopped garlic cloves, and one jalapeno pepper, chopped and seeded.
You'll have about a cup, one tablespoon of which is 20 calories.
Don't forget to use the great trick for peeling a tomato if you make this recipe. Simply score an X on the bottom of the tomato with a knife. Place in boiling water for 30 seconds to one minute, then plunge in ice water to stop the cooking process. The skin will slip right off.
green onions $0.99
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html