How To Make Fermented Vegetables!

Nothing beats the flavor, color, and textures of homemade Fermented Vegetables. This recipe makes approximately a gallon, which is enough to last me and my husband for a year. I usually make a second batch to give away as gifts. These are fantastic as a condiment or...

Quick and Easy Vegan Mozzarella Cheese

I wish I could take credit for this recipe. Frankly, I have no idea where it came from. It has been in my recipe files for years, and I do not know who created it. However, it is such an integral part to making so many delicious recipes that I feel the need to share...

Ten Minute Southern Pepper Sauce Gives Greens A Little Kick!

Growing up in the South, my family sprinkled turnip and collard greens with this delightful, vinegary pepper sauce. It brightens green vegetables and adds to them a delightful spicy backdrop. Spice up vegan mayonnaise and other spreads with a condiment that is simple...

Ana’s Panamanian Hot Sauce

This recipe was taught to me by a new friend, Anayansi Mong from Panama. Of course, I can’t try a recipe without adding my own variations to it, so this is my version. It is nearly the same. I cut the mustard back to one tablespoon from three. Anna uses yellow...

Sweet & Sour Pickled Daikon & Carrots

These deliciously sweet and sour pickles add flavor and crunch to any meal. They are an essential ingredient in the Vietnamese Bahn Mi sandwich and are an excellent condiment for just about any occasion.   Sweet & Sour Pickled Daikon & Carrots These...

Instant Pot Cranberry Chutney

This delicious, cranberry chutney is 100% whole – no added oil, no salt, no sugar – just a healthy party in your mouth! It cooks for only 3 minutes in your Instant Pot.  With time to come to pressure and to naturally release, it is ready to serve in about 20 minutes...