Apple Pepper Relish
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon agave nectar
1 tart apple, peeled, cored, and diced
2 tablespoons red pepper, finely chopped
2 tablespoons shallot, finely chopped
2 tablespoons minced parsley
Salt and pepper to taste
Sprinkle of paprika for extra red!
(red cabbage leaves or red endive leaves for “bowl”)
Stir together all ingredients except for salt and pepper. Season to taste. Spoon mixture into the leaf bowls and serve. Best served chilled.
Adapted from Yoga Journal October 2010 recipe
Perfect little appetizer for lots of summer meals – a simple mixture of easy to find ingredients! The original recipe calls for honey, but I used agave nectar to keep it 100% vegan. I think it would also be a good complement to a grilled entree – I want to try it with some portabello mushrooms next time.
Why are so many vegetables called “red” when they really are more purple?? red onions … red cabbage…
Let me know if you try one of the recipes this week!