Dates and Ume Vinegar Sauce

 I can hardly consider myself any sort of expert in food experimentation, or even a novice in it. But every once in a blue moon I am struck so powerfully by my own food genius, that it’s like lightning! That being said, this particular occasion was awfully strange. You see, it all started with a thought, “I want salt… and dates! Yep, salty dates sound good right now.”

I mean honestly, where did that come from? The thought crossed my mind and I immediately started thinking back to the last time I had my period. You know, just to make sure! Of course, then my rational self kicked in to tell me that there was no way I was pregnant, and to assure me that salty dates was a phenomenal idea! So, I started to think of all the ways I could get away with such an idea. Specifically, I started thinking of how I could get other people to be into the idea. And then it hit me… Anything goes when you put it in a sauce.

The Adventures of Making It

I was so excited to make this thing that I was running around the kitchen like a chicken with its head cut off. I even forgot to soak the dates! So, my genius had to wait a day. This was still such a half-formed idea, though! I’d never tasted anything like it and didn’t know if my rational self had spoken too soon. I didn’t just want to add salt to date mush, so I had to figure something else out. When my godmother recommended Ume vinegar, it all clicked.

I had tasted Ume plums when I was in Thailand. I loved them. Mind you, I was the only one, but I knew that the flavor would be perfect with the dates! And it is so super good for you! The incredibly salty vinegar can be traced back to about a thousand years ago, where it is cited in medical books as a cure for typhoid and dysentery. More recently it has been recognized as a digestive aid, a detoxifier and a way to neutralize fatigue. The perfect hangover cure! Thank you, godmother!

RAW VEGAN RECIPE: Dates and Ume Vinegar Sauce

3/4 cup mashed dates

3/8 cup freshly squeezed lemon juice

3/8 cup raw Ume vinegar

Soak about 2 cups of pitted Medjool dates in water, filling the container to just over the topmost date. Let sit for twelve hours. Transfer the dates and water to a blender and blend until smooth. Add the vinegar and the lemon. Blend until all ingredients are fully integrated. Serve at room temperature. 
This sauce is great with spring roles, veggie burgers, or just about anything you want!

Note: If you have extra dates, eat them. They are nature’s candy.