Today is the first ever Flagler Beach Vegan Fest. I’m not a vegan myself, but I’m finding myself eating this way more as I’ve been working with a great group of people to help them promote this event. The excitement has been growing over the past few weeks. This is a passionate group who believe whole-heartedly in their commitment of creating a balance in the world that is the end result of eating vegan-style. Exactly what classifies a recipe as vegan? To be vegan, a recipe must exclude meat, eggs, dairy products and all other animal-derived ingredients. Check out Vegan by Choice for more information.
My husband and I often eat vegetarian meals and many of those meals and dishes end up being vegan. What I’ve observed in recent weeks is that by “hanging out” with a few vegans while planning and promoting this event, I’ve started to analyze everything we cook and eat to see if it fits into the “vegan” category.
So it is in that spirit that I make my vegan recipe contribution today.
Communication with the earth by growing your own stuff is a favorite form of communicating for me. Last year my yellow banana peppers just wouldn’t stop communicating with me! We were overrun with Datil peppers as well as sweet yellow banana peppers. The Datils have been turned into an amazing hot sauce, and I also developed a Datil Pepper Relish that has become very popular with friends and neighbors. But the real fun I had last summer was to perfect my version of a sweet pickled banana pepper. I am already anticipating what new creativity this summer’s garden will inspire!
I’ve finally got it down to science so here it is for all the world to see. And to all my vegan friends in Flagler Beach and all around the area, Happy Vegan Fest Day!!
Christine’s Pickled Sweet Pepper Strips
Start with 2 pounds of yellow and red sweet peppers, seeded and cut into 1/4 or 1/2 inch strips or rings (about 4 cups yellow banana and 4 cups of red bell)
Cover peppers with ice water, adding a few cloves of garlic and 1/3 cup pickling salt. Mix well and allow to stand covered for about 3 hours. Drain the peppers well in a colander.
Pack 4 pint jars with peppers. Be sure to pack the peppers tightly. Remember they are raw when you pack them and will shrink up a bit from the hot brine. To each jar add:
½ tsp pickling salt
¼ tsp celery seed
1 tsp mustard seed
1 clove garlic
One Datil pepper or a few slices of jalapeno pepper for spicy jars. I usually make a mild jar or too for those less adventurous!
Prepare the brine by mixing together:
2 cups white wine or cider vinegar
1 ½ cup sugar
1 ¼ tsp turmeric
Bring to boil and simmer 5 minutes. Pour brine over peppers. Leaving ½ inch headspace. Seal and process 10-15 minutes in boiling water bath. Let jars cool on a towel on counter top. Store the cooled, sealed jars in a cool, dark, dry place for at least 3 weeks before eating the peppers.
Be prepared to make more. Everyone will love these peppers, and you can tell by the photo that they are beautiful!
Have some recipes that fit into the vegan category? Please share with me!
- MyMove™ – How to Throw a Vegan Housewarming Party (mymove.com)
- Vegan Potluck in Austin (dietiscorrect.wordpress.com)
- Getting My Sweet Vegan Fix at Whole Foods (myveganvida.wordpress.com)
- Vegan BBQ Part 1 | Sausage & Sweet Pepper Pizza with Almond Pesto (frugalveganscrapbooker.typepad.com)
- Easy Vegan Recipes (answers.com)