stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Fresh Tastes of Summer


With the summer in full swing and the weather finally cooperating, it is time for all kinds of outdoor feasting, and with that, we need condiments.

Fresh Summer Condiments

Fresh Summer Condiments

After picking up my CSA veggies this weeek, I thought a great way to use up some cilantro, garlic scapes and kohlrabi would be to make Tomato BBQ Sauce (garlic scapes) Garlic Scape Bean Dip and Mango Cilantro Salsa (cilantro and kohlrabi).


Tracy 🙂

First the Mango Cilantro Salsa. This is a wonderful salsa that is hot, cool, spicy and sweet all at the same time. It is truly an explosion of taste.

On the point of cilatro, this is a herb that you either love or hate. I have never met anyone who did not have a very strong opinion on cilantro. I am on the “love” side of the camp. If you truley hate the taste, you could substitute parsley.

Mango Cilantro Salsa

Mango Cilantro Salsa

Mango Cilantro Salsa

Mango Cilantro Salsa
Makes 2 cups

  • 1 ripe mango, peeled and diced into small cubes
    ½ red onion, finely diced
    1 jalapeno chili, minced (including seeds)
    1 kohlrabi, diced into small cubes (or ½ medium cucumber)
    ½ red pepper, finely diced
    ½ small bunch cilantro, chopped fine
    Juice of 2 limes
    Salt and black pepper to taste

Combine all ingredients in a bowl. Place in fridge and let sit at least one hour for flavours to develop, or overnight if possible.
Note: the mango, kohlrabi, onion and red pepper need to be diced very finely.
If you find the salsa too hot, you can add some diced avocado to “cool” it down.

Next is the Tomato BBQ Sauce.

This recipe is meant to be a “ketcup”, but I find the taste a little more on the BBQ side. Either way, it is delicious.

Tomato BBQ Sauce

Tomato BBQ Sauce

Tomato BBQ Sauce

Tomatoe BBQ Sauce
Makes 2 cups

1 tblspn olive oil
2 cloves , chopped
½ onion, chopped
2 lbs tomatoes, chopped
¼ cup red wine vinegar
½ tspn sea salt
¼ tspn allspice
½ tspn fresh ground pepper
¼ tspn cayenne pepper
¼ tspn ground ginger
¼ cup coconut palm sugar (or brown sugar)

Heat oil in pot over medium heat. Add onions and cook about 3 mins till soft. Add garlic and cook for one additional minute.
Add tomatoes, vinegar, salt, black pepper, allspice, cayenne and ginger. Cook at low simmer until tomate’s are soft, about 20 – 30 mins.
When cooked, allow to cool, then transfer to a blender and blend until smooth.
If necessary, return to pot and simmer again until sauce thickens.
Bottle, and store in refrigerator.

And, finally, Garlic Scape Bean Dip. Perfect to serve with a platter of fresh cut veggies, or to use as a topping on a veggie burger.

Garlic Scape Bean Dip

Garlic Scape Bean Dip

Garlic Scape Bean Dip

Garlic Scape White Bean Dip
Makes 2 cups

½ cup garlic scapes, sliced into 1 inch pieces
2 Tblspns lemon juice
½ tspn sea salt
Ground black pepper to taste
1 can (15oz) white beans (cannelloni, navy, kidney etc) rinsed
¼ cup olive oil

Add garlic scapes, lemon juice, salt and pepper to food processor. Process until finely chopped. You will need to scrape down the sides a few times.
Add beans and process until roughly pureed, again you will need to scrape down sides.
While processing, gradually add in the olive oil. Process until smooth.
If you find the mixture too thick, continue to process and add some water, 1 tblspn at a time until a “dip” consistency is reached.

Fresh Summer Condiments

Fresh Summer Condiments


3 thoughts on “Fresh Tastes of Summer

  1. Reblogged this on Vegan,Vegan.


  2. Pingback: Brown Rice and Lentil Crust Pizza with Tomato, Mushroom and Olives | stairway to vegan

  3. Pingback: A long weekend needs a great Beets Beef Burger | stairway to vegan

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