(1) When I eat less meat I leave more room in my stomach for other flavors.
(2) I feel more energetic when I limit my meat intake to no more than once a day.
(3) It’s better for the wallet and the environment.
Seriously, think about how much space a steak takes in your belly and on your plate. With my digestive capabilities to take down, say, a hanger steak, I could have eaten, like, 5 small plates of roasted veggies and grains, some cheese to finish it off, a vegetarian chili, and a dessert. For one steak. Not that I will never eat steak, but, seriously. I’d rather explore the unbeaten trail a bit more!
Take my European neighbor: Spain. Small plates, all the time. Granted, lots of them do have sausage and ham, but those servings are even tiny. Many of their tapas are forms of roasted potatoes, braised veggies, cheeses, risottos, etc. …and this is how I find myself eating this summer — the more flavor I can have with many small things all at once, the more fun my mouth has.
I made this peach chutney the other day because we were about to leave on vacation for the week in the Burgundy countryside, and I had some extra fruit to use up, along with a hunk of fermented tofu… inspired by my more meat-free eating. Let’s be honest, fermented tofu doesn’t exactly inspire salivation, but it is an adequate form of protein that I wanted to dress up to serve up alongside some roasted veggies and legumes. Since I normally enjoy apricots with chicken, I decided, why not try peaches with tofu?
I love this combination of flavors: the spice of the ginger, the sweetness of the basil and peach, the earthiness of the garlic and onion, the tang of the apple cider vinegar, the dark notes of the black peppercorn… it’s just wonderful.
Enjoy the recipe below! Put it atop whatever protein/cracker you choose, or can it and save it for when peaches are (sadly) out of season.
<3 If you like what you’ve made, tell me in the comments! Also, check out my videos on youtube here: Bubble Child on youtube
ginger peach chutney
|Prep time||5 minutes|
|Cook time||30 minutes|
|Total time||35 minutes|
|Dietary||Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Appetizer, Condiment, Main Dish, Snack, Starter|
|Misc||Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot|
- 2 tablespoons olive oil
- 3 peaches (diced into small cubes)
- 1/2 onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon freshly grated ginger (or more if you're a fiend)
- 1/2 teaspoon coriander seeds (crushed)
- 1/2 teaspoon black or mixed peppercorns (crushed [optional if you don't like/are allergic to them])
- 3 tablespoons apple cider vinegar
- 3 Large fresh basil leaves (cut into thin strips [optional, but delicious])
- a large pinch sea salt
|Step 1||In a medium-large pot, sweat out onions in olive oil over medium heat until transparent. Add garlic, ginger, coriander grains and coriander grains. Cook another 30 seconds until aromatic. Add peaches, increase heat to medium-high. Cook until the caramelization on the bottom of the pan starts to turn a solid brown, then deglaze with apple cider vinegar.|
|Step 2||Reduce heat to low, add a pinch sea salt, stir a few times, and cover. Let simmer for about 30 minutes, stirring from time to time to avoid burning.|
|Step 3||Remove from heat and transfer directly to your storage vessel and cover to avoid oxygen getting in it. This will keep it storable for a long time -- far longer than it'll take for you to eat it. (read --> months.)|