Tag Archives: vegan

Mint Raspberry Quick Jam

Quick! Let’s jam:


Jam, that was quick!

(Get it!? I’ll stop now.)

Just throwing this out there: it is so. worth. remembering to freeze berries in the summer. It is also so. worth. growing your own herbs.  Here’s a cool method..readers, meet Aerogarden:


Or you could just purchase them from your local grocery store 🙂 ..equally delicious.

This jam is bright, refreshing, not too sweet which makes it the perfect complement to the richest treats.  Try it!  For Valentine’s Day!  But really for any day.

Round up!

  • Spread some jam between some chocolate cookies for a perfectly simple and sweet Valentine’s Day treat.  Try these! Of course…you COULD take them to the next level and dip them in chocolate and sprinkles but that’s your call.
  • Stir some into your favorite brownie recipe.  If you like to blur the brownie/fudge line Try these!

Or you know….have some toast.



❤ Ellen

Mint Raspberry Quick Jam

“Recipe” my own

12 oz raspberries (fresh or frozen…this works with all kinds of berries so feel free to experiment)
1/4 cup waterjuice from 1/2 a lemon (optional but I really like the bright citrus flavor)1/4 cup sugar (or more to taste)1 tablespoon chia seeds (you could also use cornstarch to thicken the raspberry mixture)
(optional) chopped fresh mint to taste-(I used a couple of tablespoons (chopped) thrown in at the end)

1. In a medium saucepan, bring the water, berries, lemon juice and sugar to a boil.  Stir the chia seeds into the mixture until well combined and turn the heat down to low.

**Note:  The level of mint flavor depends on when you add the mint to the mixture.  The earlier you add it the more it will be a background flavor.  If you add it at the very end it comes through brighter and more upfront.  Choose your own adventure!  Either add it now or wait until the jam is almost at your desired consistency and just barely cook it down

2. Stirring periodically to keep the jam from sticking to the bottom of the pan, let the mixture simmer until thick and jammy =).  The longer it simmers the thicker it will be, it might take 20 minutes or it could go for an hour.  It just depends on how thick you like your jam!


Filed under Breakfast, Cookies, Dessert, Hodge Podge, Snacks, Uncategorized

Ginger Pumpkin Puddin’ Bread and Happy Mistakes

Whew.  How are you?  Still standing?  Me too…kinda.


I’m pretty sure I’m not supposed to post pumpkin recipes in almost-January.  It’s some kind of unwritten blog law.  This is more like gingerbread made with pumpkin, anyway, which is totally allowed…right?   Whatever.  I have a craving for ginger and spice.  Maybe I’ve actually reached chocolate overload.

Does that happen?


This baking adventure happened the day after Christmas.  Because I’m insane.  Let me explain…

((Run on sentence and…go.))

I did nothing but bake bake bake for two weeks straight but the holidays stressed me out to the max and my reaction to all things is to bake and then I got this Joy the Baker cookbook from that man of mine and I couldn’t wait to try it but I was fresh out of butter because I had dumped my entire kitchen into holiday baking but it’s like she was speaking directly to me because this bread is



Oops.  The ‘V’ word.  Generally associated with dry, unappealing baked goods.  Oh, but this is not that.  This is far from that.


A series of mishaps related to an understocked kitchen and my post-Christmas brain led to some very fortunate mistakes.

Like, oh, say…..double the pumpkin.


Oops…  but oops so good.

I was sure it was ruined and would never bake through but…it was ok! It was just…insanely moist.  Thus: puddin’ bread.  (Still sturdy, easily sliced, holds its shape just….insanely moist.)

Then I realized that don’t have maple syrup. I do have molasses (how the heck did that happen?).


I’m ok with it because now we’re making gingerbready pumpkin bread.

Get into it.

Then, I basically doubled all the spices called for (on purpose this time..swear).


I added no nuts, no chocolate, no cranberries…nothing.


I went pure and simple. This is NOT a cookie and NOT loaded with all kinds of chocolate chips double fudge amazing but exhausting nonsense.


It’s warm winter spicy.  It’s perfect with a cup of tea.


You don’t even have to put anything on top.  It’s delicious on it’s own.

I know…I tried.


This will be nice to have around for the first groggy day of the new year.  It still feels holiday special but it’ll ease the transition to inevitable January health food.  You can even make it a day or two ahead and just not worry about breakfast that morning.

That said…if you wanted to slice it nice and thick and make ginger pumpkin bread french toast for New Year’s Day brunch well…


I certainly wouldn’t stop you.

May all your mistakes be happy.


❤ Ellen

Ginger Pumpkin Puddin’ Bread

Recipe based on Joy’s vegan pumpkin bread recipe from her awesome cookbook…which you need

1 3/4 cups + 2 tablespoons all purpose flour
1 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 HEAPING teaspoon fresh grated ginger
1 (15 oz) can pumpkin puree (or homemade)
1/2 cup canola oil (I actually went a little light on the oil…just under 1/2 cup)
2 1/2 tablespoons molasses
2 1/2 tablespoons water
Optional: 1 cup any sort of add it (pecans, chocolate chips, cranberries, etc)

  1. Preheat oven to 350 degrees F, grease and flour your loaf pan, set aside
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices ((adjust those spices to taste!)) until well combined
  3. In a medium bowl, whisk the pumpkin, oil, molasses and water until well combined
  4. Add the wet ingredients all at once to the dry ingredients. Use a spatula to fold them together until just barely combined
  5. Bake for 1 hour and 20 minutes or until set and a toothpick inserted into the center comes out clean
  6. Let rest in pan for 20 minutes, then turn out onto a cooling rack until completely cooled.  Loaf will last on the counter for about 5 days.  They freeze well too!  Recipe easily doubled so you can freeze the spare =)


Filed under Breakfast, Dessert, Uncategorized

Cashew “Cream” of Mushroom Soup

Am I allowed to squeeze in one more soup recipe?

It’s looking more and more like spring time every day!!!

I’m trying not to get too giddy.  It’s that teaser time of year when the flowers start peeking and you get a couple of glorious 70 degree days….

…but the weather could turn on you any second and you just never know when it’s gonna snow.

Think of this soup as insurance.  When that freak March snowstorm hits, you will be prepared with some coziness.

Love this soup.  It fits my quick and easy criteria.  I did  throw in some ingredients that don’t really fit my “cheap and probably already in your pantry” criteria but LUCKILY! they’re unnecessary.  Delicious, though. Highly recommend.

((what can I say…the Whole Foods bulk bins got me))

I know what you’re thinking. The title “cream of mushroom soup” conjures images of jiggly greyish goop….

I have not made jiggly goop for you.

No glop that holds the shape of a can here!

It’s “creamy” but it’s sneaky….there’s no actual cream involved!  ((I know that sounds weird too…trust me on this.))

It’s warm comforting soup that feels a little lighter….because spring is coming!


Warmth and sunshine!!!

I’m so excited!!!

Can you tell?

I’ll stay calm, it’s still cold.

Here’s some warmth for your belly while we wait.

The secret:

Those guys become nutty delicious cream.

I know.

It’s pretty cool.

They need to soak for a bit, though. You can just dump them in some water before you start preparing the rest of the soup.  They’ll be ready by the time you need them. ((You are SO cooperative cashews, thank you.))

((Afraid of cashew cream? Can’t afford it? Flat out don’t wanna?
Ok. Then don’t.  Regular cream works just fine! ))

Here’s the other thing that’s a little bit different:

Dried porcini mushrooms.  These guys will make sure the soup smacks you upside the head with mushroom flavor.  It’s a deep, earthy, means business kind of thing that you just don’t get with regular mushroom.

((Again…unnecessary…but seriously delicious))

They’re dried so they need to rehydrate.  Let them soak up the sun (er…water)

Ok now that the divas are taken care of…it’s time to get chopping.


and dice

Onions in a pot

now garlic

Baby bellas and celery…plus Worcestershire and soy sauces

Broth and pepper…rosemary and thyme…porcinis in their soaking juice…simmer down now…

While it simmers…you can deal with the cashew cream.  Just dump the cashews and water in a blender and blend until it’s smooth.

Oh hey look…

Cream of Mushroom.


❤ Ellen

Cashew Cream of Mushroom Soup

Recipe adapted from Vegan Cream of Mushroom Soup

olive oil (to saute)
1 medium yellow onion, diced
3 garlic cloves, minced
1 pound baby bella mushrooms, cleaned and sliced
about 1/2-3/4 cup dried porcini mushrooms (measured when dried)
1 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
3 cups broth of choice (vegetable suggested)
salt to taste (though I don’t think it needs any more…the soy sauce and Worcestershire sauce took care of that…)
1/2 cup raw cashews
2 1/2 cups hot water, divided

1. Place the cashews in 1/2 cup water and set aside to soften

2. Place the dried porcini mushrooms in 2 cups of water and set aside to soften

3. In a large pot, heat olive oil over medium heat.  Add the diced onions and cook until softened and beginning to brown.  Add the celery and minced garlic and cook for 1 minute.

4. Add the baby bella mushrooms, soy sauce and Worcestershire sauce.  Cook until the mushrooms begin to break down and brown, stirring occasionally.

5. Add the broth, black pepper, rosemary, thyme and porcini mushrooms (including the water they soaked in).  Allow the soup to simmer until the mushrooms are completely softened.

6.  While the soup simmers, put the cashews and 1/2 cup of water in a blender and blend on high until smooth.  Pour the resulting cream into the soup and stir to combine.

**If you want you could make truly creamy soup using and immersion blender or by blending the whole soup in a regular blender in batches.  In that case, stir the cashew cream into the soup AFTER it has been pureed.  We like chunky soup in this house.  To each his own =)


Filed under Main Dish, Soup, Uncategorized