Week 12 – Plum – Rassasy Me

Plums. So many this summer; yellow, purple- all so juicy and sweet. Nothing better than picking one straight from your tree and sinking my teeth into it on a hot summer day with the sticky juice running down my arms. Ahhh, sweet memories.

But, shelf stable plums is a whole other ball game. Think. Think. Think. Bear with me. Baby food. I first got the idea when I was at Grocery Outlet and I got super excited because I saw these colorful new items being shelved; what could it be? We all got a good laugh when I ran over extra enthusiastically, then my audible disappointment when I saw it was baby food. Which soon turned back into joy because it sparked more ideas for the #fakebaby foods.

Finding plum baby food proved to be harder than expected. So I ask, what are plums? Just what prunes used to be, and you know what there is a lot of? Prune baby food. Whole new world.

Like plums, babies at 12 weeks are about 2.1 inches long. Unlike plums, babies are opening and closing their hands and able to curl their toes. Isn’t it fascinating how much is already happening and what has already occurred, even when they’re so tiny? Little miracles. Thank you baby Jesus.

Okay, back to the prune baby food.. I settled upon a plum sauce for this week’s recipe. Plum sauce is typically seen in Chinese cuisine. It pairs well with egg rolls, wontons or dumplings. Also served with chicken, pork and often duck. Pretty versatile. Maybe moose for our Canadian friends?

I chose this recipe because there was no sugar, but then tweaked it to use shelf stable ingredients.

www.meghantelpner.com – Plum Sauce

Ingredients

2 containers, prune baby food
1 clove garlic, minced
1 tsp onion powder
1 tsp ground ginger
1 Tbsp tamari
1/2 tsp chill flakes

Make It Like So
Simmer all ingredients in saucepan, for approximately 15 minutes.

Yup, that’s all I did. It was already thickish cause I started with baby food, so I just let all of the flavors meld together and do its’ thang (I hope you read that with a southern drawl because that’s how it sounds in my head!)

Well, now what do I do? I made this sauce but needed to try it on something. Since, you know how excited I get when I get an idea… So I thought tofu, and why not cook the tofu in my waffle iron? And so I did. I used extra firm tofu and pressed out the water, then just spread the plum sauce on the tofu before I put it in the iron. Oh my word, it cooked really well! Kinda charred and burnt (like the edges of meatloaf, what is that called? 😂 😂) but the middle stayed soft.