Vegan Cooking with TLC

Fruit infused vinegars can be use on a variety of dishes including salads, oats, popcorn, and desserts. I like to experiment with infused vinegars and often find they elevate the flavors. Peach Cinnamon Infused Vinegar 1 cup peach slices 2 Ceylon Cinnamon sticks 2 cups apple cider vinegar Place peaches in a jar. Break cinnamon sticks into pieces and add to jar.  Add apple cider vinegar.  Place in a dark place to allow to infuse.* Let marinate for a month to fully infuse flavor. Strain mixture to separate peaches and cinnamon sticks from the vinegar.  Pour into a bottle and label. Refrigerate if desired.** *In particularly warm climates or during particularly warm times of the year, infused vinegars can be allowed to infuse in the refrigerator, if desired. ** I like to store vinegar (infused or not) in the refrigerator because I like it cold, so I haven't tried not refrigerating it. Note: I use organic ingredients whenever possible. Disclosure: This blog contains affiliate...

Infusing vinegar with fruit and spices allows for adding a little variety to meals and recipes. I like to experiment with a variety of flavors to play with the versatility of vinegars. Feel free to use these basic recipes to inspire your own experimentation.  Pineapple Cardamom Infused Apple Cider Vinegar 1 cup pineapple chunks 8 cardamom pods 2 cups apple cider vinegar Place pineapple and cardamom pods in a jar. Add apple cider vinegar.  Place in a dark place to allow to infuse.*  Let marinate for a month to fully infuse flavor. Strain mixture to separate pineapple and cardamom from the vinegar.  Pour into a bottle and label. Refrigerate if desired.** *In particularly warm climates or during particularly warm times of the year, infused vinegars can be allowed to infuse in the refrigerator, if desired. ** I like to store vinegar (infused or not) in the refrigerator because I like it cold, so I haven't tried not refrigerating it. Note: I use organic ingredients whenev...

A few years ago I started making my own infused vinegars, so I could have the flavors I wanted. I stopped making them for a while because we weren't using them as much and also life circumstances weren't conducive . The wait period for the infusion also makes it easy to put off making the vinegars, so I recommend starting several at once and then staggering them going forward. I will be sharing some more that I made recently in the coming days. It tends to be a bit cheaper than buying commercial infused vinegars, and I also have more control over the finished product. Apple Ginger Infused Vinegar 1 apple 2 cups apple cider vinegar 1-inch piece fresh ginger Chop apple. Slice ginger.  Place apple and ginger in a jar.  Add apple cider vinegar.  Place in a dark place to allow to infuse.* Let marinate for a month to achieve a good infusion of flavor. Strain mixture to separate apples and ginger from the vinegar.  Pour into a bottle and label. Refrigerate.** *In particular...