You may wonder why I reviewed recipes from my dinner party instead of posting them and reviewing. Recipes are an interesting thing- as I said in my first blog post I rarely follow them exactly. However due to copyright, I choose not to post full recipes created by someone else. Note that anytime I try anyone else’s recipes I will link to the book or blog it came from. But if I’ve changed something enough I will post my recipe for it. If it’s still close I will post inspired by. This is just for my comfort, and I really felt that I needed to write briefly about.
That little disclaimer past me now, I want to post the salsas from the other night. Grab some corn chips and go to town on these.
Also if you’re like me you probably HATE chopping cilantro. I was at Williams-Sonoma and came across an herb mill. It’s not the easiest thing to clean, but it works and is so very worth it to not to have to try and chop them.
Salsa Fresca Recipes
Pineapple Avocado Recipe
(Inspired by Veganomicon: The Ultimate Vegan Cookbook)
2 cups chopped FRESH pineapple
2 avocados, peeled, pitted, and cut into 1/2 inch chunks
¼- ½ cup chopped fresh cilantro
Juice of half a lemon
2 avocados, peeled, pitted, and cut into 1/2 inch chunks
¼- ½ cup chopped fresh cilantro
Juice of half a lemon
Combine all ingredients and refrigerate for about a half hour before serving.
Mango Salsa
(Inspired by A Beautiful Bowl of Soup: The Best Vegetarian Recipes)
1 mango diced with the skin
1 small red onion diced
Juice of half a lemon
2 tsp of agave, maple syrup, or brown sugar
¼ - ½ cup chopped fresh cilantro
Dissolve the sweetner in the lemon juice. Combine all ingredients and refrigerate for about a half hour before serving.
So you keep the skin of the mango in the salsa? I've never heard of that and have always skinned mangos whenever I use them.
ReplyDeleteHow does this end up affecting the dish? I assume it would change the texture quite a bit, but I feel like the final taste probably wouldn't be much different. Very curious, thanks.
In the past I have always skinned the mango as well- but Rachael suggested I keep it because a good portion of the nutrients are in the skin.
ReplyDeleteIt took more chewing than normal- a little tougher than an apple with skin. It didn't change the overall flavor at all though.
Make sure you wash it really well, here's an article on possible benefits: http://www.hindu.com/seta/2006/12/14/stories/2006121400171500.htm
If you are using organic produce then I would say go for not peeling it, however if your not I would totally peel the mango. These recipes look good all except for the brown sugar I thought vegans were against refined sugars?. Could you not use agave or honey or even a bit of maple syrup?. Love the Blog keep it up. Peace and God Bless.
ReplyDeleteI used to use brow sugar, I've been using agave - I must have zoned when I typed this out.
ReplyDeleteI'm working on a blog about sweeteners soon :)
Thank you for the support!