Condiments

[Aasyah]

What are the variety of raw condiments, such as mustard, mayo, ketchup, etc...?

Aasyah

[Doe]

¨ Ketchup ¨

Blend until smooth:

2 tomatoes, chopped
1 c sun-dried tomatoes
Juice of ½ lemon
1 pitted date
Salt and pepper¨ Mayonnaise ¨

Blend until smooth:

½ c almonds, soaked and peeled
1/4 cup water
½ lemon, juiced
1 small garlic clove
½ tsp saltAdd in a steady stream, until emulsified:

1 ½ c olive oil Store in a glass jar in the refrigerator for up to 2 weeks.


¨ Mustard ¨

Blend until smooth:

1 cup brown soaked mustard seeds
¾ cup lemon juice
½ tsp salt¨ Manwich Sauce ¨

2 fresh tomatoes, chopped
1-cup sun-dried tomatoes
1 clove garlic
2 T apple cider vinegar
¼ c onion, chopped
8 fresh basil leaves
2 dates, pitted
¼ c olive oil
1 tsp salt¨ Pesto ¨

Blend until smooth:

2 bunches spinach, washed
1 bunch fresh basil
Juice of ½ lemon
4 cloves of garlic
1 c nuts
½ tsp salt
½ cup olive oil¨ Pancake Syrup ¨

Blend until smooth:

Medjool dates, seeded
Water ¨ Mild Salsa ¨

Pulse to desired consistency:

2 cloves garlic, minced
Juice of 1 lemon
Cilantro to taste
½ sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped Add and pulse:

Ripe tomato, chopped¨ Marinara ¨

Blend until smooth:

4 tomatoes
½ c sun dried tomatoes Add and pulse to desired consistency:

1 carrot, sliced thin
1 rib celery, sliced
1 green bell pepper
2 green onions, sliced
4 oz mushrooms, sliced
Basil, parsley, oregano, salt & pepper to taste¨ BBQ Sauce ¨

1 c. fresh tomatoes, chopped
1/2 c. sun-dried tomatoes, chopped
1/4 c. chopped onion
1/2 tsp. minced garlic
4 fresh basil leaves
1/2 c. Medjool dates
1 tsp. Celtic salt
Cayenne to taste
1 T. olive oilBlend till smooth.



¨ Honey Mustard Sauce ¨

Mix:

Mustard
Honey¨ Tarter Sauce ¨

Mix:

Mayo
Pickle, minced
Onion, minced¨ Cocktail Sauce ¨

Mix:

Ketchup
Grated horseradish¨ Aioli Sauce ¨


Blend until smooth:

1/2 avocado
3 T olive oil
1/4 c lemon juice
1 T apple cider vinegar
1 T raw honey
1 t prepared mustard
1 clove garlic
1/4 c chopped parsley
2 T chopped basil
Fresh water as needed
Pinch sea salt or to taste Sauce should be thick and smooth.

[karenisraw]

Doe,

Thank you for posting all of those condiments. They will come in handy.

k
:) :)

[Doe]

You are very welcome.

Teri S

[rawredbone]

Doe....you are the greatest

[Nini]

Doe - Thank you so much!

[dreamrawalwz]

Thanks Doe!

[Doe]

You are all very welcome. Collecting recipes is something Mama taught me as a child. It just seems natural. Rarely ever copy exactly, usually pull a slip of paper from my purse, or open word on the computer and write the way I think would be good. I will never post something I find in a book, but have no problem spreading stuff that is already available free.

Teri S

[RowanC]

I made some ROCKIN catsup the other day by blending a nice fat tomato with some soaked sundried tomatoes and a few soaked dates. I added a bit of Celtic sea salt, a touch of cinnamon, cloves, and allspice and it tasted better than Heinz!

[rawcanadagirl]

Thanks Doe - these will definately come in handy! :D

[ambiguous]

Thanks so much for the recipes!

Does anybody have tips for making sure mayonnaise actually gets mayonnaise-like? It seems like I always just wind up with a really oily sauce. I do add the oil in a thin stream . . . am I just not being patient enough?

[Aasyah]

Thanks for the recipes :-) Now i will make them for my husband, no more supermarket condiments :D

Aasyah

[Doe]

ambiguous,

If it is not emulsified after 1 1/2 c oil just keep adding a little more. Suddenly it will happen. Now, it has been maybe 15 years since I made it, but it was a regular part of life for years. I couldn't stand the thought of raw eggs in the store bought kind, so this is what we used. It always emulsified. One time while in the refrigerator it did separate. Seems like I just shook the jar really good and it firmed up again.

If you have added 2 cups oil and it is still liquid. I would pour most of it out of the blender and try again with the original stuff, in a very fine stream. It does seem tedious.

Also, don't add to much oil after it has emulsified or it will seperate again. I never had that happen, just remembered the warning was given to me when I started making it.

Let us know how it turns out.
Teri S

[AutumnBreezColordLeavz]

Maybe they were in dehydrator too long, do you dry them completely?
I dried them and then stuck them in a jar with olive oil and garlic pieces.

[Kitty]

wow amazing! thank you

[Beanie]

Thank you so much!! Whats Aioli Sauce for?

[ambiguous]

Hi Doe,

I didn't see your helpful post until just now. I need to get some oil, but when I do I'll be trying to make mayonnaise and will post when I meet with success!

Thank you!

[Doe]

Ambiguous,

Rawkie just made the kfc coleslaw recently with evoo and said it was too strong and overpowered the recipe. This kinda jogged my memory. The almonaise that I made for our family when our children were growing up was almost identical to this recipe, except the oil. Don't remember what it was but I'm sure is wasn't raw. If I had to guess I'd say either safflower or sunflower. My youngest will soon be 28 so it's been a while back. Hmmm if anybody has Fit For Life that's the recipe I used back then.

Hope you see this before buying the oil and try to find a very mild flavored oil to use. I would almost recommend raw coconut oil except that it stiffens up in the fridge. Don't know what that would do to the mayo.

If anybody finds a good mild oil to use and posts their success with it I would be glad to edit the recipe so others could benefit.

Teri S

[ambiguous]

So I got some organic cold-pressed safflower oil, and tried to make the mayonnaise. Granted, I used brazil nuts instead of almonds, but otherwise followed the recipe. While I would say that the oil emulsified (it turned white & creamy), it didn't really thicken to a mayonnaise-like consistency.
I used some of this to make brazil nut cheese (just this, soaked brazil nuts, lemon juice, salt, red pepper), and that was quite yummy. But I still have about a cup and three quarters of pretty runny mayonnaise. I think tomorrow I'll try it in the blender again, but otherwise I think I might wind up using it as a marinade for sweet potato chips or something.

I used the full cup and a half of oil, and then a little bit more. I did this in a Vitamix, and noticed that the mixture was slightly warm. I've been shaking the jar I put this stuff in, but it does seem as though it's separating.

Any suggestions? Temperature, acidity, salt, anything? It is tasty, and I think it would make a great marinade and/or salad dressing, but I'd really love some creamy mayo.
*Sigh* I guess I just need to watch someone do this; it seems as though I must be doing something wrong.

[Doe]

ambiguous, keep adding oil very slowly until it thickens. I never really measured mine don't think, just added until it was right and stopped immediately. Too much and it will go back thin. Guess it's like anything else, we have to keep trying until we get a feel for it. Don't see where the nuts would make a difference. Never tried anything but almonds though. It really was very good. The same consistency, color and (we thought) better taste than store bought.

Maybe I should try making it again. Will have to wait to get to a city with raw nuts. Well, I do have some sunflower seed. There may actually be something in the almonds. Will try tomorrow afternoon with the sunflower seed and let you know. My daughter (30 now) has been asking me to make more, so it will make her happy.

Teri S

[ambiguous]

So I tried again, adding more oil for a total of about 2 cups; no luck. Then I added some apple cider vinegar, in case I had overdone the oil. Still no luck, so now I have more whitish liquid that's beginning to separate.

I've tried similar recipes using rice milk and almond milk. I'm pretty sure the only common denominator is me. But not to worry; I'm pretty sure I can hand the pancake syrup and the ketchup with no problem.

Thanks so much for your help. I hope my experience doesn't discourage anyone else!

[Doe]

ambiguous, I did not make it again since I don't have enough oil at the moment. When drizzling the oil is the stream as thin as a toothpick? It should be added v-e-r-y s-l-o-w-l-y. The thought did come to me that maybe you are at a very high altitude? Honestly can't think of any other reason.

But don't let it upset you I never - even after dehydrtating for days - got crisp eggplant bacon. So after months of trying and retrying, just gave up.

Teri S

[ambiguous]

I don't know about thin as a toothpick, but I'd say my oil stream was as thin as . . . a few toothpicks. I did see a couple of other recipes for mayonnaise that start with the oil in the blender, and then adding the vinegar or lemon juice in a thin stream. Maybe I would do better with that, as there is usually much less of the lemon juice/vinegar, so I might have the patience to pour it in a toothpick-thin stream (although I think I was pouring the oil in a pretty thin stream). Say, would you recommend the blender be on a high or low setting? I think mine was pretty high, but maybe this will work better with a lower setting . . .

I do live at a somewhat high altitude, but not in the Rockies or anything. I've read maybe humidity affects the consistency? In any case, I don't think living without mayonnaise will kill me.

Funny enough, I have been able to make pretty crispy eggplant bacon, but decided I much prefer thick, warm, oily slices. Mmmm, oily, salty, chewy. Wish I had some now . . . and they sure would go great with some of your mayonnaise, aioli, or even ketchup . . .

Anyway, I'm not upset. I might be happier if I had some fluffy mayo, but in the grand scheme of things I think I'm doing all right :)

[Doe]

Low setting. I never used vinegar in the mayo so can't help you there. We are very humid here in FL. The stream must be thin. I poured mine from a spoon because it was easier than the bottle or a cup. Yea, it took a long time and patience. Not saying that is the problem. Could be I was over doing thinness. Seems like that is the way Marilyn Diamond said to do it though. Or maybe I just decided the spoon was a lot lighter that the bottle or cup. Anyway, sorry it didn't work for you.

Teri S

[Rawkinlocs]

Bumping up 'cause Doe gave a darned good post with condiments! :D

[light food]

Great post, thanks for bumping it, I'm going to print those recipes and try them!

[Sharon in Colorado]

Doe that was amazing! Thank you!

[Dutchie]

Great post, thanks for bumping it, I'm going to print those recipes and try them!

So will I!!!! :D Sounds so yummie to me.hehe

Edit; Thanks Doe!

[Doe]

You are all very welcome. Just a reminder: any leftover condiments or sauces can be dehydrated to a leather and either kept in a mason type jar on the shelf or frozen in a baggie or jar, then rehydrated when needed. One member (not sure who) would do this with all leftovers using them either for condiments, crackers, or soups as desired.

Teri S

[RawFoodieMom]

Oh yes!! Rawkinlocs, thanks so much for bumping up this thread, I had wondered how to make raw versions of many of these condiments, this will come in soooo handy. :)

Thanks DOE!!!

[Tirza]

I used to make mayonnaise from soymilk powder, from cashews, from almonds and with a mix of almonds and cashews. All this with a regular Osterizer. I never had problems with the oil emulsifying or separating after. Then for a few years I didn't make it. When I started again I had my KTec blender and I also noticed that the higher speed seemed to make the mixture warm which I am sure made it more difficult to emulsify. Much as I love my power blender, I am wondering if it is the right thing for mayo especially with the other factors - We have pretty high humidity here in Toronto - when I used to make it before, I was in the Okanagan Valley in British Columbia, which was higher altitude and much less humidity than Toronto. In fact that area is semi-desert. So I don't know which thing is making the difference now, but I am going to try making mayo in my regular blender which I was almost ready to give away. I will let you know if it makes a difference.

[Lay-Lay]

how awesome!

[Rawkinlocs]

Bumping up so yall can get Doe's Ketchup and other condiments. It's on the first page of this thread...second post!

[Lay-Lay]

I have this list posted in my pantry. I love it.

[mcasburn]

I just made the ketchup to go on the "meat"loaf that's in a recent thread. DEE-LISH!

[Lay-Lay]

the mayo is wonderful to make coleslaw. YUMMY!

[carolg]

Feel like I struck "gold" seeing all of Doe's recipes. Thanks bunches, no a million is more than a bunches!
carolg

[RAW]

I was making the mayo and it emulsified after 3/4 cup of oil. It was too thick for the blender to blend. Is this normal? Also, I then added 1 tbsp of apple cider vinegar. It took 1/8 cup more oil but it would not take the full 1 1/2 cups. :confused:

[Doe]

RAW,

When it emulsifies and is thick it is done. You just have a smaller amount is all. Leave the rest of the oil for another time.

If you want to make more next time, try using a few less almonds. They are what makes the oil emulsify. I think altitude and humidity may also be why there are different results in different areas. That's great that it works so well for you.

Teri S

[Bobbie]

Does anyone have a recipe for salsa which contains sundried tomatoes?
or salsa verde that doesn't include tomatillos (which you can't buy in the uk)

I've lost my books and I need them for a dinner party. The one I usually make is either in Shazzie's book or Eat Smart, Eat Raw by Kate Wood (orange British book). I also need Alissa's sour cream recipe to make RawJewelleryLady's Chili con queso. I've found other sour cream recipes on the net but I assume for the chili con queso it has to be Alissa's?

[Doe]

Bobbie, here is one from this link www.great-salsa.com (http://www.great-salsa.com/). I personally don't care for jalapeño peppers. Whatever you like could be used. Mine would also have more cilantro - can't get enough cilantro - it's good. There are many other recipes on that site if you want to chose a different one.



Fresh Salsa

6 tomatoes, preferably Roma (or 3 large tomatoes)
1/2 medium onion, finely chopped
1 clove garlic, finely minced
2 jalapeño peppers, finely chopped
3 Tbsp cilantro, chopped to taste
fresh lime juice
1/8 tsp oregano, finely crushed
1/8 tsp pepper
1/2 avocado, diced (black skin)

1. Combine all ingredients in glass bowl.


2. Serve immediately or refrigerate and serve within 4–5 hours.


Fresh herbs add plenty of flavor to this salsa, so you use less salt.

[Bobbie]

Hi Doe
Thanks so much, that sounds delicious (I would never have thought of putting avocado in salsa but that would improve it so much!). I'll definately try it next time I make salsa. It was really kind of you to post it.

I'm actually looking for a blended red sauce sort of salsa - rather than chunky ingredients mixed together. The sort that is served on hamburgers. I want it to stuff mushrooms with. I made it once before. It looked like ketchup and contained sundried tomatoes. I managed to find my book Eat Smart Eat Raw this morning (in a kitchen cupboard I never use) and I just made the salsa, but its not the one, its chunky authentic salsa. So it must have been the one in Shazzie's book Detox Your World....which I can't find. Headbang.

Somebody requested pesto mushrooms but inspired by Fairygirl I've done a Mexican theme, and pesto doesn't fit, so I wanted to do salsa stuffed mushrooms instead. But I've only got about 3 hours left. Headbangharder.

[Veganforlife]

I am bumping this up for all the newbies. I just made Doe's Raw Ketchup to put on top of the Mushroom Nut Loaf (http://www.rawfoodtalk.com/forum/showthread.php?t=18841&highlight=meat+loaf) that's in the dehydrator. OH MY GOSH! I tasted my old organic ketchup about 2 years ago before I gave up sugar and EWWW! Did not like it. This recipe however is sooooo good. So if you want any condiments, here they are. Thanks Doe!!!

[Veganforlife]

Bumping for all the raw newbies...
:)

[Veganforlife]

bumping again! Check this out!

[Veganforlife]

bumping for all the newbies

[Veganforlife]

bumping this up for all the newbie rawbies...

[ross.g]

i was just curiouse i was readin this
and wondering maybe i am not so smart but
for Mustart if you put mustard seeds in a blender arnt seeds hard and wont they mess the blade up

also was wondering the
Marinara
what would be good to put this on since you cant make pasta since you have to cook it ?
THank you

ross.g

[Veganforlife]

bumping for the newbies...

[herbalgirl]

Thanks for all the "bumps", Lucy! ;) I wouldn't have seen this otherwise as I haven't been here for awhile. :o

I am SO excited to have a recipe for ketchup!! My kids will be very happy.

Thank you, thank you, thank you!

[Veganforlife]

...bumping for the new raw peeps...
I have printed this, laminated it and have it at home.

[Vaclare79]

This is so amazing !! :)

[Veganforlife]

bumping for all new travelers...

[rusmiley99]

save & thx

[Veganforlife]

bumping for the newbies...............

[Veganforlife]

bumping again..................

[Veganforlife]

bumping this up for the newbies...

[Coolexplosion]

i was just curiouse i was readin this
and wondering maybe i am not so smart but
for Mustart if you put mustard seeds in a blender arnt seeds hard and wont they mess the blade up

also was wondering the
Marinara
what would be good to put this on since you cant make pasta since you have to cook it ?
THank you

ross.g

Take a zucchini and cut it up into very thin strips that are like spaghetti. I haven't personally tried it but, it's what a lot of raw chefs apparently do.


These are the condiments for anyone who doesn't want to go to page one:



¨ Ketchup ¨

Blend until smooth:

2 tomatoes, chopped
1 c sun-dried tomatoes
Juice of ½ lemon
1 pitted date
Salt and pepper¨ Mayonnaise ¨

Blend until smooth:

½ c almonds, soaked and peeled
1/4 cup water
½ lemon, juiced
1 small garlic clove
½ tsp saltAdd in a steady stream, until emulsified:

1 ½ c olive oil Store in a glass jar in the refrigerator for up to 2 weeks.


¨ Mustard ¨

Blend until smooth:

1 cup brown soaked mustard seeds
¾ cup lemon juice
½ tsp salt¨ Manwich Sauce ¨

2 fresh tomatoes, chopped
1-cup sun-dried tomatoes
1 clove garlic
2 T apple cider vinegar
¼ c onion, chopped
8 fresh basil leaves
2 dates, pitted
¼ c olive oil
1 tsp salt¨ Pesto ¨

Blend until smooth:

2 bunches spinach, washed
1 bunch fresh basil
Juice of ½ lemon
4 cloves of garlic
1 c nuts
½ tsp salt
½ cup olive oil¨ Pancake Syrup ¨

Blend until smooth:

Medjool dates, seeded
Water ¨ Mild Salsa ¨

Pulse to desired consistency:

2 cloves garlic, minced
Juice of 1 lemon
Cilantro to taste
½ sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped Add and pulse:

Ripe tomato, chopped¨ Marinara ¨

Blend until smooth:

4 tomatoes
½ c sun dried tomatoes Add and pulse to desired consistency:

1 carrot, sliced thin
1 rib celery, sliced
1 green bell pepper
2 green onions, sliced
4 oz mushrooms, sliced
Basil, parsley, oregano, salt & pepper to taste¨ BBQ Sauce ¨

1 c. fresh tomatoes, chopped
1/2 c. sun-dried tomatoes, chopped
1/4 c. chopped onion
1/2 tsp. minced garlic
4 fresh basil leaves
1/2 c. Medjool dates
1 tsp. Celtic salt
Cayenne to taste
1 T. olive oilBlend till smooth.



¨ Honey Mustard Sauce ¨

Mix:

Mustard
Honey¨ Tarter Sauce ¨

Mix:

Mayo
Pickle, minced
Onion, minced¨ Cocktail Sauce ¨

Mix:

Ketchup
Grated horseradish¨ Aioli Sauce ¨


Blend until smooth:

1/2 avocado
3 T olive oil
1/4 c lemon juice
1 T apple cider vinegar
1 T raw honey
1 t prepared mustard
1 clove garlic
1/4 c chopped parsley
2 T chopped basil
Fresh water as needed
Pinch sea salt or to taste Sauce should be thick and smooth.

[Veganforlife]

bumping for newbies...

[anniez]

too good not to bump

[Rose J.]

What a great list! Thanks!

[laura-jane]

Amazing list! Thanks so much, Doe!

Ambiguous, here's a mayo recipe (http://rawtarian.wordpress.com/2009/09/23/raw-mayonnaise-recipe/) that turns out great and mayo-like for me every time.

[Veganforlife]

bumping.............

[Rachiel]

Good work on the bump!

[Hina]

bumping.............

Why not sticky instead? ;)

[Veganforlife]

Why not sticky instead? ;)

I'm not the keeper of the stickies...

[Veganforlife]

bumping again...............