Toi here, and welcome to another episode of Knauthentic.

Topic of the day: Condiments and alternative ingredients

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1. I may have mentioned this before, but I never used to be a big condiment person. I did go through a phase of putting BBQ sauce on everything in my early 20s, and like most kids in the US I thought everything had to go well with ketchup. Outside of that, I only every used condiment if the food I was eating lacked favor. I used to eat fries without any dipping sauce, as long as they tasted good. I ate plain burgers, tacos, and hot dogs.

With that said, my life was not devoid of condiments and sauces. While I might not put salsa on a quesadilla or taco, if I was eating tortilla chips I was dipping them in salsa. I didn’t usually feel the urge to hot sauce on my chicken, but I loved putting Siracha on my eggs. And while the rest of the US was dipping carrots sticks into Ranch, I was dipping them into Tzatziki. Then at the age of 40, I found out about all my restrictions and the condiments I never craved were no longer allowed, and that’s all I wanted in the world.

2. Now, when I eat a quesadilla with plant-based cheese, I usually top it some kind of sauce, but how I got here has been quite the journey. Due to my health limitations and food restrictions, I can no longer casually consume tomato products, as well as onion, garlic, and any chilis or peppers. Fortunately, peppercorns are okay. That’s means I’ve had to get creative. I make barbeque sauce out of blueberries, a type of salsa out of strawberries, marinara out of beets, and have alternative versions of almost any sauce you can think of.

3. One thing I can say about having to get creative with the way I flavor my food, is that I’ve learned to appreciate ingredients I once took for granted. Celery isn’t actually plain, its peppery and crisp and can be quite versatile. It’s the main ingredient in my Knauthentic Chutney Verde. Carrot leaves and stems are sweet and earthy, they can be cooked or added to salad greens. Ground pistachios bring something to table that is hard to describe, but trust me, you have to try it. Use it like a spice and be better off for it. Mushrooms are an umami flavor bomb. When given a chance to shine, they take over in the best way.

Now, it’s time to talk about how I make a Mushroom Breakfast.

Be sure to visit my Knauthentic YouTube channel if you want to see the short.

Step-by-step instructions

1. We’re making an omelet, so beat 1 to 2 eggs in a bowl.

2. Put a good nonstick skilled on medium heat and add ½ cup mushrooms of choice or a medley.

3. While the mushroom cook and start to release their moisture, season the eggs to your liking, I used salt, pepper, and turmeric for the bright color and anti-inflamation qualities.

4. Once the mushrooms are showing some browning, pour in the beaten eggs in a thin layer.

5. Add ¼-½ cup of cheese, I mashed in some of a homemade vegan cheese block.

6. Top the still cooking omelet with the greens of your choice, I chose broccoli sprouts.

7. Then fold the omelet into a log shape to create layers. It does not have to be pretty.

8. Top with a sauce of your choosing, such as hot sauce or salsa. I used my Knauthentic Chutney Roja.

Question: What’s your favorite omelet topping? I’d love to know.

If you, or someone you know, has a health or food journey story or recipe you think others might benefit from, please check my Be Featured links on social media, and share your story in the way that suits you best.

Until next time, stay safe, eat well, and be blessed.

Credits

Knauthentic Season 1, Episode 15.

Starring Toi Thomas.

Featuring no one else at this time.

Topics discussed: Condiments, Omelet toppings, Alternative Ingredients

Produced by Toi Thomas in association with The ToiBox of Words and Lit Carnivale.

Directed by Toinette “Toi” Thomas.

Thanks again to the Knauthentic community on Substack, YouTube, and wherever you can hear this podcast.

This is all for you!

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit toithomas.substack.com