Color Me Vegan by Colleen Patrick-Goudreau

Author:Colleen Patrick-Goudreau
Language: eng
Format: epub, mobi, pdf
Publisher: Rockport Publishers
Published: 2010-08-20T04:00:00+00:00

YIELD: 20 servings, about 2 tablespoons (30 g) each

SERVING SUGGESTIONS AND VARIATIONS

• The ketchup might be rather thick; if so, bring it to room temperature and stir.

• Use as jam and spread on toast or biscuits.

• Maximize your color consumption by serving it with Carrot Fries (page 59) and Beet Burgers (page 34).

PER SERVING: 58 Calories; trace Fat (1.1% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 27mg Sodium

food lore

The tomato-based ketchup with which we are familiar today is different from the Chinese condiment (ke-tsiap) on which it was based. “Ketchup” originated in China, made its way to Malaysia (kechap), then Indonesia (ketjap), then Europe by way of Dutch and British seamen in the 1600s. Originally more akin to soy sauce or Worcestershire sauce, its saltiness was its defining characteristic. Brits created their own varieties, including their favorite made with mushrooms, and tomatoes were finally added in the 1700s. By the 1800s, ketchup was also known as tomato soy.

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