Picnic Food Extravaganza (part 1)

So I brought the chickpea nuggets to the picnic yesterday, and they were a massive hit amongst everyone who tried them.  I had to sub a few oats for breadcrumbs, because I ran out of breadcrumbs and only had half the measurement.  I didn’t seem to notice a difference.  What I’ve learned: chickpea nuggets are pretty tasty when cool.  Obviously, they’re divine when fresh from the oven.

I have no pictures of anything, because I didn’t think about this before taking all the food to the picnic.  But everything was damn tasty.

But I had to start by making some soy-free soy sauce so as to accommodate non-soy eaters.  This was quite easy, actually, and my soy-free soy sauce turned out great.  All soy sauce really is at the end of the day is salt + umami tastes.  So…

Soy-free Soy Sauce Ingredients

  • 2 tbsp red wine vinegar
  • 4 tbsp veggie stock powder
  • 1/4 tsp ground ginger
  • 1 pinch white pepper
  • a shake of garlic powder
  • a dab of natural yeast extract
  • a dab of black strap mollases
  • 355ml water

In a pot, stir all things together and bring to a boil.  Simmer over medium heat for about 15 minutes, until concoction has reduced to about 1 cup.  Package and store in the refrigerator.  Use as you’d use soy sauce.

Then I moved on to making the Sweet BBQ Sauce to dip the chickpea nuggets into.  It was delicious.  I still have some left.  I might use it to marinade some tofu for dinner tonight.  Easy leftover-cooking win!

Sweet BBQ Sauce Ingredients

  • 1/3 cup ketchup
  • 2 tbsp tomato paste
  • 2 dried sundried tomatoes (about 2 tbsp if chopped), soaked in hot water and then wrung out
  • 400g tin of chopped tomatoes (drained)
  • 1 small-medium onion, chopped
  • 3 tbsp maple syrup
  • 2 tbsp brown sugar
  • the juice of one lemon
  • 2 tsp grated lemon zest
  • 60ml water (only as necessary)
  • 1/4 tsp salt
  • 1/2 tsp coriander
  • 2 tsp sweet Hungarian paprika
  • 2 whole garlic cloves, peeled
  • 2 tbsp soy sauce

Step one Combine ketchup, tomato paste, sundried tomatoes and tinned chopped tomatoes in a blender, adding water only as necessary.

Step two Transfer to a pot with onion, maple syrup, brown sugar, lemon juice, lemon zest and garlic.  Simmer for 15 minutes

Step three Add the rest of the ingredients (spices) and simmer for another five minutes.  Taste and season as necessary with salt. 

Serve warm or cold.  Use as a marinade or dipping sauce.

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