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.

My Meyer lemons are preserved in salt, so those were out for this recipe, but our CSA just happened to bring us some oranges, and it felt like a sign. This jam was ON. Here’s the recipe that I adapted from Eat Drink Better:

Orange Marmalade Recipe

Ingredients

• 4 oranges, washed and scrubbed
• 1 1/4c sugar
• Lots of water

Directions

1. Halve your oranges and juice them into a small bowl. Set the bowl aside.
2. Slice your oranges into the thinnest strips that you can manage. Check out the lemon recipe for a photo of how thinly she sliced hers.
3. Put the orange slices into a small saucepan and cover with water. Bring them to a boil and let them boil for one minute. After that minute’s up, dump them in a colander, rinse, and repeat this process once more.
4. Place the rinsed orange slices back into the pot, add the sugar and the juice that you reserved, and bring them to a boil one final time. Reduce the heat to medium low, and boil, stirring occasionally. Patricia recommended boiling for 30 minutes, but mine took more like 40-50 minutes to thicken up.
5. Once things are looking nice and marmalade-y, either use your immersion blender or transfer the goods to an upright blender and pulse a bit until you’ve got the texture that you like. I prefer a chunkier marmalade, so I did minimal blending.

That’s it! This recipe made 2 pints of marmalade. Enjoy your marmalade on toast or in yummy recipes, like this marmalade cake that my friend Bonnie made not too long ago. YUM!

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© Becky for Glue and Glitter, 2012. | Permalink | One comment
Post tags: how to make jam, jam recipe, marmalade recipe, orange marmalade, orange marmalade recipe, orange preserves, preserves

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I’ve hinted about this on Facebook and on Twitter, and I’m super excited to tell you guys about a project I’m working on this month! A local conference center here in Atlanta is shifting their catering to a more farm-to-table menu, and they’re throwing a launch party to celebrate! One of the features they wanted for the party was a craft project that their 200 guests could take part in, and I am pleased as punch that they asked me to run the crafts table at the event!

Since this event all about food, I pitched them a food-themed craft project. Something that guests could take home. Something that screams Georgia. Something that can help out a local farm, too! We’re going to make lovely Mason jar cornbread mixes, featuring organic cornmeal from one of my favorite local farms!

I want to also include a one-sheeter with some ideas on how folks can re-use their Mason jars when they’re empty. Mason jars are super handy! You can use them to store food, of course, but they also make great crafty storage. Put some dry beans or rice in the bottom, drop a tea light in there, and you have an instant votive! There are lots of other simple ways to reuse these suckers, too! What’s your favorite Mason jar craft project?

I needed to whip up a sample of the cornbread mix for my meeting with the congress center folks later this week, so I took a few photos, in case you want to make your own Georgia Cornbread mix! This recipe is adapted from The Post Punk Kitchen’s amazing cornbread recipe. I upped the sweetener a bit, since I like a sweeter cornbread, and instead of canola oil (which is often genetically modified), I used olive oil. The olive oil gives it a richer flavor, and I just love this cornbread!

Vegan Cornbread Mix

In a quart-sized Mason jar, combine:

• 2c organic cornmeal
• 1c white flour
• 2t baking powder

Cover your jar, and give it a good shake to mix up the ingredients, then you’re ready to decorate! I kept it simple, tying a recipe card to the top and making a simple label for the top. If you want to use my recipe card, you can download a printable one right here. Print it out, cut it out, then punch a hole and use some ribbon, twine, or homemade ribbon to tie to to your jar.

To make the label, just take the circular top of the Mason jar (not the ring, but the disc), and use that as your template. Trace it onto your paper, decorate how you like, and cut it out. Remember when you’re decorating that the ring has a little lip on it, so leave yourself around 1/4″ of space around the edges of your label. I used a Sharpie and cut out a sweet little heart from an old security envelope to decorate my lid.

Once the label is done, you’ll put the metal lid on the jar, put the label on top of the lid, then screw down the ring to secure it in place. Voila! You’re ready to gift some tasty, vegan Georgia cornbread. YUM!

Related Posts:

• Handmade Holiday: Homemade Bitters

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Post tags: cornbread recipe, Mason jar crafts, printable, printable recipe card, vegan cornbread, vegan cornbread mix

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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.

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Post tags: almond flour recipe, muffin recipe, vegan muffin recipe, vegan recipe

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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.

Ever since having an awesome latte made with raw almond milk at Green Wave Cafe in Ft. Lauderdale over the holidays, I have been wanting to sort out how to make almond milk at home. I’ve been reading lots of recipes and sort of cobbled this together based on a few that looked good. This recipe makes about 2 cups of almond milk, and you can use the leftover meal to make around 2 cups of almond flour. There’s something satisfying about not tossing a single thing in the compost, and these recipes together use every bit of those almonds!

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Post tags: almond milk, homemade almond milk, how to make almond flour, how to make almond milk, vegan milk, vegan recipe

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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!(. . .)
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Post tags: chicken salad with cranberries, mock chicken salad, vegan chicken salad, vegan food, vegan recipe, Whole Foods mock chicken salad

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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:

Make the Mashed Potatoes

1. Stab a potato with a fork a few times and cook up in the microwave. This takes 4-5 minutes, usually.
2. Mash the potato up, skin and all, with a little almond milk, olive oil, hot sauce, and nutritional yeast.

Meanwhile….

While the potato cooks, prepare your veggies and protein! In the photo above, I used bok choy and mushrooms and topped it with roasted cashews. You can mix this up to use whatever veggies and protein you have on hand. That’s the beauty of the mashed potato bowl!

1. What are your protein options? If you’re cooking up tofu, tempeh, or seitan, you’ll want to cook them for a few minutes before you add the veggies. If you’re using beans, toss them in at the same time as your veggies. You can also use nuts, which you’ll just throw on top of the finished bowl.
2. Raid the produce drawer for leafy greens (my favorite!) or any veggies that you dig. Chop them up and pan fry them with some garlic and olive oil while the potato cooks.

Layer it Up!

Grab a bowl, and spoon the mashed potatoes into the bottom, then add the protein and veggies. Top with a handful of nuts (I like cashews the best!) for some extra protein and a little crunch. YUM!

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• Planning a Vegan Thanksgiving
• Almond Flour Recipe: Almond Cranberry Muffins
• How to Make Almond Milk (and almond flour!)

© Becky for Glue and Glitter, 2012. | Permalink | 2 comments
Post tags: easy vegan recipe, lunch, mashed potatoes, vegan lunch recipe, vegan mashed potatoes, vegan recipe

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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! It looks like most vegans fall in the $0-$50 or $51-$100 per week range, and I think that shows you don’t need to break the budget to eat vegan.

Check out the graphic (you can click it to view a full-sized version):
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© Becky for Glue and Glitter, 2011. | Permalink | 2 comments
Post tags: Eating Vegan, go vegan, vegan, veganism

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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.

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Post tags: chai tea cookies, green chai tea cookies, green tea cookies, matcha powder, vegan cookies, vegan recipe

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When things get hectic, it can be tricky to eat right. It is possible however, to have a delicious, nutritious meal on the table in less time than it would take to order in Thai food. Dubu Buchim with Roasted Broccoli and Quinoa is a fantastic weeknight meal. This vegan main dish has a Korean flair and only takes 20 minutes to make.

The other great thing about this recipe is how easy the serving size is to adapt. While the quantities listed here will serve 2 people, it can easily be doubled or tripled or even halved for an easy solo dinner.

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.

This article is brought to you by PartSelect.ca employee Vanessa, who loves to whip up healthy, fast vegan meals for dinner.

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• How to Make Almond Milk (and almond flour!)
• Mock Chicken Salad with Almonds and Cranberries

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Post tags: 20 minute meal, dubu buchim, dubu buchim recipe, easy dinner, korean recipe, vegan dubu buchim, vegan Korean food, vegan main dish, vegan recipe

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My pal Bill had a vision. He pictured a lovely, full Christmas tree covered in chile pepper lights wearing a sombrero and a giant mustache. Of course, after making this tree a reality, he had to throw a Mexican-themed Christmas party to show it off to everyone.

Someone was already making guac, and I decided that I wanted to bring a dessert. But not just any dessert, it needed to be on theme, obviously! 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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© Becky for Glue and Glitter, 2011. | Permalink | 3 comments
Post tags: Mexican hot chocolate brownies, vegan brownies, vegan dessert recipe, vegan desserts, vegan Mexican hot chocolate brownies, vegan recipe

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