Sweet and sour date sauce
Isn’t it lovely when you’re looking for an elusive something, and a voice or gem from the past pops up unexpectedly and simply hands it to you? It’s especially gratifying when that out-of-the blue bestower of wisdom is you. Whether that thing that you’re offered is significant or trivial, it brings a sense of restored trust, a quiet inner knowledge that even though time keeps stubbornly melting away, you can still count on you.
In general, making the shift to being so completely plant-based has meant more variety, not less. More colors, more textures, more venturing out into new realms. But sometimes a sigh sneaks in for an old staple that found itself subjected to little scorn when we stopped to think. A good go-to sweet and sour sauce was one of those.
I never really went for the clear, bright neon Asian takeaway style sauce, but I did have two homemade versions that relied heavily on sugar. Ditching them, try as I might I couldn’t find an alternative I really wanted to come back to. Then one day on a long solo run I found myself ticking the miles away by brainstorming possibilities worth trying that would be free from refined sugar and store-bought ketchup. I started thinking about dates and tomato paste, and bam! Fun flashback to grilling homemade pizzas with friends about ten (yikes???) years ago using a sauce that led to this pathetic, sad little blog post I am choosing to see as proof that I have improved as a sometimes blogger over the years (Mary, remember how awesome those Thai grilled pizzas were?). My pace must have picked up then, fueled by eagerness to try that forgotten sauce again, and especially to see if it might fit the bill for a healthy sweet and sour, adding rice vinegar and pineapple juice and adjusting quantities. It did.
It’s funny how the past lives with us–mostly with tenderness, at times unsettling. This year I’ve received birthday notifications for a handful of Facebook friends who are no longer with us. I don’t have the heart to delete them, and of course they aren’t here to make their own graceful exit. I suppose that over time that number will continue to grow. I shared this with a friend who came to dinner, unable to shake a vague preoccupation with this strange new world of ghosts kept in limbo via social media. For a split second she looked stunned, then warmly snapped me out of my moroseness by laughingly exclaiming, “Way to be a buzzkill, Wendy!”
I wasn’t trying to be morbid. I may just be a complete oddball, but at times there is something bordering on uplifting to be gleaned from what seems otherwise depressing. A bit of a reality check, maybe. Gratitude, mostly. The reminder life is short and we’re still here.
Of course, none of this is related to this recipe, really…just a little sweet and sour.
- ¾ cup dates, pitted and soaked in hot water to soften ten minutes
- ¼ cup tomato paste
- ½ cup rice vinegar
- ½ cup pineapple
- ⅓ cup low-sodium soy sauce
- Vegetable broth or stock
- Combine all ingredients except for broth in a food processor or high speed blender. Process until smooth. Add broth as needed to reach desired consistency. Add to your favorite stir-fried vegetables.