Condiments

Vegan Ketchup

Ingredients:
6 ounces Medjool dates , pitted (3/4 cup tightly packed)
1 cup boiling water
1 (6 ounce) can tomato paste (I use organic with BPA-free lining)
5 tablespoons white vinegar
1 teaspoon fine sea salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon yellow mustard (or 1/2 teaspoon ground mustard)
1/8 teaspoon allspice
pinch ground cloves

Instructions:
1) Place the pitted dates in a bowl and pour the boiling water over them. Let the dates soak in the water as you add the other ingredients to the blender.
2) In your blender add the tomato paste, vinegar, salt, onion powder, garlic powder, mustard, allspice, cloves, and 1/4 cup of water. Pour the dates and their soaking water in last, then blend until smooth. Stop and scrape down the blender, as needed to make sure everything is blended in.
3) Taste the mixture and adjust any seasonings as needed. Keep in mind that the flavor will mellow when it chills in the fridge, so I recommend erring on the side of over-seasoning the homemade ketchup. (I think the cloves mellow, as does the acidity of the vinegar.)
4) Pour the ketchup into an airtight container and store it in the fridge until ready to use. This should last at least 2 weeks in the fridge, if not longer, but I like to freeze at least half of it in a glass mason jar so that I can keep the rest frozen for up to 6 months.

Vegan Mayonnaise

Ingredients:
1 cup oil (250 ml), I used sunflower oil
1/2 cup unsweetened soy milk (125 ml)
2 tsp apple cider vinegar
1/2 tsp salt

Instructions:
1) Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room temperature milk and oil to be the easiest to work with.
2) If you’re using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top. I usually use an immersion blender, but I’ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice.
3) If you’re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds. Then add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
4) Try the mayo and add more salt if needed. If it’s too thick, add more milk and if it’s too watery add more oil. Pulse again until the mayo has the perfect consistency.
5) Use it immediately or keep it in the fridge for a few hours until it’s cold. Keep leftovers in an airtight container or a jar in the fridge for about 4-7 days.