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"Recipes and Food"
Jam-making is one of those things that’s seemed a bit daunting to me. It requires special ingredients and chemistry and precision – not things that tend to happen in my kitchen. Then right around Christmas, Patricia over at Eat Drink Better shared this awesome-looking recipe for Meyer Lemon Marmalade. It didn’t require anything special or any finesse, and it felt like the perfect way to get started with jam-making.
I developed this project for a farm-to-table event here in Atlanta, but this homemade vegan cornbread mix would make a great gift, too! Here’s how to make your own and a printable recipe card that you can include with your mix.
Got some almond flour left over from making almond milk? These almond cranberry muffins are simple to make and super delicious! I’m not sure if it’s the almond flour or that my flour wasn’t totally dried out when I used it, but these muffins aren’t as firm as a traditional muffin. They’re super soft and a little bit fall aparty. “Fall aparty” is a technical term. Patent pending, etc.
Homemade almond milk tastes really different from the store bought variety. It doesn’t have thickeners or stabilizers, which leaves it tasting a bit lighter and much nuttier than the kind in the box.
Have you guys ever tried the mock chicken salad at Whole Foods? Holy moly, that stuff is good! It’s also crazily expensive. Instead of dropping a ton of cash there, you can whip up your own for a bit less, and you can control exactly what goes in there. My recipe is below, but you can mix up this recipe up all sorts of fun ways!
I mentioned a few weeks ago that I take a lunch break every day. Part of that break is the actual lunch-preparing, and I have to admit that I really look forward to it! When my schedule is on the lighter side, I take the time to whip up more elaborate lunch dishes, but when I’m super busy, like around the holidays, it’s all about speed. That’s when the mashed potato bowl comes in super handy. It’s versatile, delicious, and filling. Everything I could want from a quickie lunch!
It’s a pretty fast and loose recipe, but here are the basics:
This infographic, from InfoMonkeys on Visual.ly, looks at some of the numbers behind the vegan movement, and I think some of them are pretty eye-opening. My favorite one is about what vegans spend on groceries, because there’s a misconception out there that a vegan diet is expensive, which is not true at all! I think that most vegans fall in the $0-$50 or $51-$100 per week range shows that you don’t need to break the budget to eat vegan.
These green chai tea cookies have become one of my go-tos when I want to whip up a simple dessert. They’re the cookies I used when I made my green tea and ginger whoopie pies, and they’re always a crowd pleaser.
Not only is this vegan dubu buchim rich in protein, calcium and anti-oxidants, it’s also easy to vary. Switch up your grains, swap the broccoli for brussels sprouts or your other favorite vegetable, add a pinch of ginger or other complementary flavours to the sauce. While this is a complete meal, you can serve just the tofu on the bed of greens as a great appetizer to an Asian-inspired menu.
I decided that I wanted to do Mexican hot chocolate brownies, but couldn’t find a vegan recipe for them anywhere! This recipes is sort of a mashup of the Ultimate Brownies from Vegan Baking and Kitchen Geisha’s Mexican Hot Chocolate Brownies. The result was a fudgy pan of brownies with a nice crust and a spicy kick! Here is the recipe….
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