Are you attending our upcoming workshop “Make It Don’t Buy It: DIY Condiments & Sauces”? If so, you’ll learn how to make mayonnaise, mustard, ketchup, almond milk, barbeque sauce, and salad dressings. While you may have a few meals in mind to pair with your delicious and healthy sauces and condiments, here are a few more recipes for inspiration!
Recipe Source: Minimalist Baker
1/2 cup (120 ml) unsweetened plain almond milk (DIY recipe)
3/4 Tbsp (9 g) chia seeds
2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
1/2 cup (45 g) gluten free rolled oats
Sliced banana, strawberries or raspberries
Flaxseed meal or additional chia seed
1. To a mason jar or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
2. Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
3. Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
4. The next day, open and enjoy as is, or garnish with desired toppings (see options above).
5. Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
Recipe Source: Smitten Kitchen
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.
Open-Face Tuna Salad Sandwiches
Recipe Source: Alexandra Cooks
1 loaf of olive bread
extra-virgin olive oil
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
juice of half a large lemon (about 1½ tablespoons)
freshly ground black pepper
1 6-ounce can tuna
¼ cup finely diced red onion
¼ cup chopped tarragon
2 tablespoons capers
1 tomato, thinly sliced
1 small bunch lettuce
1. Preheat the oven to 350ºF. Slice the olive bread into four thin rounds. Place on a cookie sheet, drizzle with the olive oil, and bake until golden brown, about 10 minutes. Remove from oven and let cool.
2. Meanwhile, make the dressing: Whisk the mayonnaise with the mustard and lemon juice. Season with a pinch of salt and pepper to taste. Dressing will be thin. Taste, adjusting seasoning as necessary.
3. Place tuna in a large mixing bowl. Add the onion, tarragon and capers. Pour dressing over top and combine mixture gently with a fork. Set aside.
4. Assemble sandwiches: Line bread rounds with tomatoes. Top each with a small handful of lettuce. Top each with a mound of the tuna salad. Cut in half, if desired. Serve.
Note: Photos are saved from linked recipe websites