I knew the past week would be crazy–starting school officially–and that I would be away over the weekend, busy dominating at a
friendly family game of cornhole in the backyard, and celebrating my stepsister’s wedding.
But as y’all know well, I’m a stubborn gal who, once she’s determined she’s going to participate in every single week of Heather‘s Meatless Mondays A-Z refuses to skip one.
So this might not be the most complicated–or even the most
weird creative–recipe I’ve come up with..if it’s really even a recipe.Regardless of recipe status, it’s a fabulous glaze for pretty much any type of vegetable(or, should you not be meatless, chicken, fish, or pork).
[I just had some sweet potatoes that were about to turn into flowers, so I went with those.*]
*But I have tried it on cauliflower since, and it was wonderful.
Since I already had an open jar of apricot preserves from last week’s garlicky homemade Peach Duck Sauce–and my recent experience of moving into a new place and somehow immediately having an overstuffed pantry–meant I wasn’t about to buy a new type of jelly or jam*…
Although the fruit-and-mustard combination is generally a good one, so I bet another type of preserve (blueberry springs to mind) would be equally fun to experiment with.
…or you can
be boring and use a small bowl and whisk.
Not in the realm of leftover excess like we’ve got wedding cake right now–
—but I’m sure you’ll figure out what to do with it.*
(for Vegetables…or Not-ables)
- 1/4 c. apricot preserves
- 3 Tbsp. mild dijon mustard
- 1 Tbsp. white vinegar
- 1 Tbsp. water
- 1/2 Tbsp. liquid aminos, tamari, or soy sauce
- 1/2 Tbsp. dried thyme leaves
- 3/4 tsp. dried coriander
- Combine all ingredients in a jar–for a ‘shake-and-bake’ method–or small bowl.
- Shake or whisk everything together well.
- Cook chosen veggies until 5-10 minutes from desired ‘doneness,’ remove from the oven, and toss with glaze until well coated.
- Return vegetables to oven for the remaining 5-10 minutes.