At work we have what we call "Throwdowns," wherein each participant on our team creates a dish around a common theme. We've done cookies, sandwiches, gumbo, and desserts, amongst others. The upcoming one is to create an amuse bouche. I searched for vegan amuse bouche recipes and there are plenty to choose from. What I really wanted to make was Blackstrap Tofu Flan with Candied Pistachios and Pumpkin Syrup (I saw it on Flickr, but the chef had created a new site and the recipe wasn't included. Pity.
|Nectarine Salsa: No Jalapeño, Some Jalapeño, and more Jalapeño|
My backup was a nectarine salsa - I envisioned it in bite-size tortilla bowls, the nectarines, jalapeno and yellow tomato adding some vibrant color to the dish.
- 2 Nectarines, preferably organic
- 1 Medium Yellow Heirloom Tomato
- 3 tbsp Red Onion, finely diced
- 1 Small Jalapeño Pepper, finely diced (keep the seeds for more heat)
- 8 Large Basil Leaves, chiffonade
- 2 tbsp Freshly Squeezed Lemon Juice
- 1 1/2 tsp Lemon Zest (about 1 small lemon)
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp Agave Nectar
- 1/4 tsp Fine Grain Sea Salt (or to taste)
- Freshly Ground Black Pepper, to taste
|Nectarine Salsa - simple ingredients|
This dish is simply chopping and combining, tasting along the way. Overall I'd say it was okay, not overly exciting, but pretty to look at and relatively tasty. Changes I'd definitely make would be to use slightly underripe nectarines to make chopping easier, add cilantro for extra flavor, and use a spicier pepper (the Jalapeño was a bit wimpy for even my oldest son, who is somewhat gun-shy when it comes to hot stuff). I'll also be looking for another recipe for the Throwdown, so if you have some good vegan appetizer recipes, let me know!
About the author: When Kovas is not being an amazing husband and father, he works for the federal government and writes the blogs Midwest Multisport Life and 50 States Of Wine.
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