2-Minute Homemade Ketchup

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A condiment should never derail a diet, but many of us don’t know when to stop dipping, because serving sizes are never that clean cut. That’s why I’ve put together this simple homemade ketchup that you can whip up without laboring over the stove, risking your fries going frigid.

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Hot Second Homemade Ketchup

This simplified homemade ketchup, though an accompaniment, deserves a post of its own, only because it replaces an otherwise sugar and salt-intense alternative, which we could all do without. But, truth be told, many of us can’t – ketchup is a side piece to many of our favorite grub. What’s a burger without it? Subpar. Hotdog? Meh. While living in Germany, I remember dousing everything I ate for the first 2 or 3 months in an ocean of ketchup, because I felt like there wasn’t enough oomph to anything I ate. Once I got used to the simpler palette, I no longer needed the ketchup overdose to be satisfied, but I still love the taste and have always wanted to recreate a healthier version of it. However, if I’m going to make ketchup myself, it sure as hell better be easy as 1,2,3. And it is!

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So here it goes. And, for the sake of all that glows, this is the dish on ketchup’s most salient component.

Tomatoes: are an abundant source of antioxidants (especially lycopene, which is enhanced by slight heating) protecting against prostate, cervical, stomach, pharynx, oesophageal, breast and mouth cancers, reduce LDL (bad) cholesterol and tryglycerides in the blood, are a rich source of vitamin C, vitamin A, vitamin K, potassium and iron, counter the effects of cigarette smoke with its coumaric acid and chlorogenic acid content, improve vision, keep the gut healthy, lower hypertension, alleviate diabetes, contribute to healthy sin, prevent urinary tract infections, and prevent gallstones.

So, yeah. Tomatoes are no joke. Keep dipping…

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Homemade Vegan Ketchup

by Aylin @ Glow Kitchen

Ingredients

  • 1 cup tomato paste
  • 1 tbsp maple syrup (or agave)
  • 1/4 tsp mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 cup water

Instructions

Combine all ingredients and mix until smooth. Easy as 1,2,3.

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Serve in a small dipping bowl or cup.

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And serve with just about anything, but most notably – fries.

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No proper recipe needed here. Simply cut 1-2 sweet potatoes into sticks, season with salt and pepper, coat with olive oil, and bake in the oven at 375 degrees for approximately 25 minutes, or until they are soft on the inside and crispy on the outside. Before cooking, you can also season them with garlic powder, cinnamon, cumin, or any other spice that tickles your fancy.

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And voila!

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Enjoy!

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Bon Appetit!

xo Aylin

Spicy Pan Mushrooms

Mushrooms are a fabulous ingredient to have around for whenever in doubt about what to eat.  They are like sponges, absorbing anything and everything that come their way. In this way, they are like tofu–their base flavor being indistinct and neutral enough to manipulate to your heart’s desire–to say nothing about their hearty, satisfying texture when cooked!

The following cooked mushroom mixture can be eaten alone, atop rice or in a tortilla wrap for a burrito-licious experience.

Spicy Pan Mushrooms

Ingredients:

– 1 tsbp extra-virgin olive oil
– 1/2 medium white onion, julienned
– 1 red pepper, julienned
– 1/2 hot green pepper, diced
– 2 green onions, diced
– 2 garlic cloves, finely chopped
– Salt & pepper
– 3 Portabello mushroom tops, chopped
– 1/2 tsp tomato paste
– 1 large tomato, chopped

Serves 2

Directions:

While you wait for the pan to reach medium heat, prepare your ingredients.

Add all ingredients (except for the garlic, tomato and tomato paste) to the pan with 1 tbsp olive oil.

Flip to coat all the veggies evenly with the oil.

And cook away.

When the veggies begin to soften, add the garlic.

And then the chopped tomato.

Next the tomato paste for some cohesiveness.

Mix and watch as the veggies reduce as they cook.

Once the fresh tomatoes are thoroughly cooked. Time to plate.

Spicy, juicy, perfection.

xoxo

Eggplant Rollin’ into the New Year

Mmmm licky licky!

Whenever I write that, you know it’s good.

Check check check it out:

Eggplant is a recent introduction to my diet. Well, actually, it is more of a re-introduction.  Growing up, I ate eggplant all the time. My father (the household cook) likes to fill them with ground beef, cheeses, and other veggies. And let’s face it–it’s meaty,  comforting, and neutral enough to be used in so many different ways. It also absorbs flavor like woah–a lot like tofu.  If you don’t like eggplant, it’s simply because you haven’t seen it shine in all its glory! This recipe is a versatile one–you can change it up depending on what you have on hand.

When  I think eggplant, my mind craves an eggplant-tomato-cheese combo. I didn’t, however, want Italian flavors. I wanted Eastern European flavors.  If you want this to have Italian flavor, though, you can use buffalo mozzarella and basil in place of the Bulgarian cheese and parsley.

Eggplant Rolls

Ingredients:
– 1 eggplant
– 1 tbsp extra virgin olive oil
– 1 tsp sea salt
– 2 tbsp tomato paste
– 1 tbsp unsalted butter
– 1 small bunch parsley
– Bulgarian 100% sheep cheese (kashkaval)

Directions:

Begin by cutting the eggplant length-wise into 1/2 inch thick slices.

Lightly coat both sides of the slices with olive oil and place them on a baking sheet.

Salt & Pepper…

…and into the oven they go at 450 degrees Fahrenheit for about 20 minutes or until cooked through and brownish:

In a small saucepan, heat up 1 tbsp butter with 2 tbsp tomato paste. It warms up the paste and the butter adds taste.

For assembly, I layered the tomato paste and butter mixture, Bulgarian sheep cheese and chopped parsley on one end of each eggplant slice and then rolled ’em up!

Voila!

Mmmm licky licky indeed!

xoxo Aylin