Autumn,
Black-Eyed Peas,
cabbage,
canning,
Dairy-free,
salsa,
Summer,
Vegan,
Zucchini
What We Did With Our Zucchini Salsa (so far)!
12:34 PMI knew when I posted about making Zucchini Salsa there would be a "what could that possibly be used for" reaction. Well, just thought I'd share some of the things we've enjoyed the salsa with/in. It's got a lovely smokey, tangy, mildly spicy flavor and a GORGEOUS texture that you don't get from stuff that's been on the shelf in the grocery store for who-knows-how-long.
I have been gladly substituting my homemade salsa in any recipe that I'd usually purchase store-bought for and it hasn't let me down yet!
Perhaps the biggest hit so far was to use it to dip these super-easy kid-pleasing quesadillas. It's just store-bought flour tortillas, smashed black beans, pepper and onion, and Daiya cheddar cheese.
Next we tried putting it in a recipe for blackeyed pea salad. It rounded it out SO nicely and gave it a delicious depth (and some added veggies).
Blackeyed Pea and Nappa Cabbage Slaw
1 can blackeyed peas, drained
1 small Nappa cabbage, cored and sliced into thin strips
1/3 cup Zucchini Salsa
*3 tbsp Tofutti "Better than Sour Cream"*
2 tbsp Apple Cider Vinegar
* Tofutti brand has been around FOREVER and has always been dairy-free. However, it IS NOT corn-free.*
Combine "sour cream", ACV, and salsa in a small bowl and whisk until incorporated. Put cabbage and Blackeyed Peas in a bowl and toss together with the dressing. Enjoy immediately, or keeps great in the refridgerator for up to a week.
We've also used it as a dip on baked pita chips, and on good old cornchips (husband and kids had and cornchips, not me).
Enjoy!
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