Strawberry Kanten

4 Comments

Strawberry Kanten ~ From Vegetate, Vegan Cooking & Food Blog

“Life is short. Eat dessert first.” — Mark Twain

This sweet little gem of a recipe is from The Real Food Daily Cookbook by Ann Gentry, page 225. Gentry describes kanten as “A healthy person’s Jell-O.” This was such a fruity and refreshing treat! The kanten is sweetened only with apple juice. We piled vegan whipped cream on top, which sort of negated the healthfulness of that, but it was doggone delicious! ;)

Strawberry Fact: Strawberries are a great source of vitamin C, folate, potassium, and manganese.

Red Cherry Plum Jam

7 Comments

Red Cherry Plum Jam ~ From Vegetaet, Vegan Cooking & Food Blog

“That’s why I hate to get started in these jam sessions. I’m always the last one to leave.”Elvis Presley

We recently made jars and jars of red cherry plum jam with the help of our backyard cherry plum trees using this recipe.

There is something so fundamentally satisfying about putting up foods from your own garden. Making jam is easy to do, and you can make a year’s worth in just a few hours for pennies once you’ve purchased the jars.

Canned foods will keep for an indefinite period of time as long as the seal is intact and they have been properly processed.

Canning Facts: Frenchman Nicholas Appert developed the method for preserving food that we call canning in 1809.  He used glass jars sealed with corks held in place with wire.

Cherry Plum Jam

8 Comments

Cherry Plum Jam ~ From Vegetate, Vegan Cooking & Food Blog

“It is as healthy to enjoy sentiment as to enjoy jam.”Gilbert K. Chesterton

If you have access to any fruit trees in your neighborhood then I highly encourage you to try your hand at canning some jams and jellies. Jam is easy to make, and very inexpensive when the fruit is picked from the tree for free. :) If you don’t have any canning jars you can always use recycled, store-bought nut butter or jam jars.

Homegrown, homemade jam makes nice gift with a little bow tied around the jar. How often do you receive homemade goodies these days? I think people appreciate receiving something that you made yourself, that took some time to prepare, and that comes from the heart.

There are a ton of great jam and jelly recipes on the National Center for Home Food Preservation website.

Jam Fact: The average American consumes about 5 pounds of jam per year, so why not make your own?

Purple Passion Fruit

16 Comments

Passion Fruit ~ From Vegetate, Vegan Cooking & Food Blog

“Sometimes you’ve just got to grab an apple – or grapes, or strawberries. Something that’s healthy but maybe a little bit more adventurous, if you can see fruit as adventurous.”LL Cool J

When I found some beautiful, fragrant purple passion fruits at my local grocery store I just had to try them. I’ve never eaten passion fruit before and the smell was intoxicating, like perfumed fruit punch. I later learned that they smelled of Kool-Aid to me because passion fruit is often used in juice mixes to enhance their aroma.

I had no idea what these little gems were going to look like when I cut them open, and boy was I was surprised by what I found. The peels are full of orange gel-encased seeds. To eat passion fruit, you scoop the seeds out with a spoon (leaving the white rind behind) and swallow them whole. Apparently this is because the seeds are bitter when chewed. Although sweet-smelling, these were surprisingly tart. This wasn’t a bad thing though, as they tasted magical and marvelous!

If you think passion fruit is interesting-looking, check out passion flowers!

Homegrown Baked Potato Bar

12 Comments

Baked Potato Bar ~ From Vegetate, Vegan Cooking & Food Blog

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”A.A. Milne

Maybe it has something to do with my Irish roots, but I LOVE potatoes! My husband Keith and I decided to put our homegrown red potatoes to the test via a vegan baked potato bar, and they definitely passed!

We baked our potatoes, broiled some Daiya vegan mozzarella shreds on top and added dairy-free butter, roasted broccoli, fried smoky tempeh bacon, ground black pepper, and my favorite sour cream substitute, Joanne Stepaniak’s Sour Dressing recipe from Vegan Deli, page 123.

Keith claimed he’d already had more than his share of baked potatoes during his college years, since as a vegetarian that’s about all he had to choose from at his school’s cafeteria, but he couldn’t get enough of our baked potato bar!

Potato Facts: The potato is was first domesticated by the Andeans of South America at around 500 B.C., and the Inca grew thousands of varieties of potatoes.