For being a small village, our two stores really do offer
some decent grocery options. However, having
a kid with food allergies limits that a little bit. We are planning on having salmon quesadillas
for lunch today with some Thousand Island.
So, Thousand Island dressing… great condiment, but it is made with mayonnaise
which is of course made with eggs.
Chances of
a three-year-old liking salmon quesadillas?
Pretty slim, but if I make them with an egg-based condiment that she can’t
have… pretty much a guarantee that she will insist that they are her favorite
food ever.
In comes the
Conservative Hippy’s Cookbook- egg free thousand island dressing.
It really is pretty easy.
Four ingredients:
1 Cup Vegan Mayonnaise (egg free by definition)
1/3 cup sweet chili sauce
2 Tablespoons minced green bell pepper
1 Tablespoon minced onion
Place all the ingredients in a pint jar and thoroughly stir.
The first time I made this, I only had Sriracha… which is
chili sauce, and from the perspective of a spice loving eater… made a heck of a
condiment. My not so spice-loving family
members disagreed with me. If you like
spice… give that one a shot. Great for
dipping celery, wings, makes a great spicy Rueben.
Put a lid and ring on it and refrigerate. Goes great on sandwiches, quesadillas, salad, Big Macs (don’t tell McDonalds I gave you the recipe to their secret sauce), pretty much anything that would benefit from some zing.
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| Pretty basic ingredients. Our village stores don't carry vegan mayo, but that is an easy find on Amazon. |
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