Ve­gan tar­tar sauce

The Guardian (Charlottetown) - - FOOD/COMMUNITY - Chef Ilona Daniel’s food col­umn, Food Se­duc­tress, runs on the last Thurs­day of each month. She wel­comes com­ments from read­ers by email at chef.ilona.daniel@ or on twit­ter: Twit­ chef_ilona.

1 cup ve­g­e­naise (reg­u­lar mayo is fine if ve­gan-friendly is not the ob­jec­tive)

Juice of ½ lemon

1 tbsp pickle brine

2 tbsp dill, chopped

1 tbsp chopped ca­pers or ca­per­ber­ries

Salt and pep­per to taste

Com­bine all in­gre­di­ents in a bowl, and serve with Tem­peh “Crab” Cakes.

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