Monday, September 8, 2014

Tomato Jam – Vegan Month of Food

Poesy and Plate
 
Vegan Month of Food  2014
(check out the hundreds of VeganMoFo blogs HERE) 
My goal: cook and blog about vegan food 20 times
during the month of September. 

My theme: words and food






Spice and Cinnamon
The warm aroma of spice and cinnamon
Blends with laurel and cloves.
You taste of cinnamon,
Said she. And you,
Said he, of almonds.



Cinnamon. Cloves. Ginger. Brown Sugar. Love.


I found this beautiful poem on http://www.tweetspeakpoetry.com/ and I found this beautiful recipe on the internet. The recipe was actually posted on a food blog I read, but I have to admit, I can’t remember which one!! So sorry! If it’s *your* recipe and you are reading this, please speak up! Your jam is heavenly! It made my entire home smell warm and spicy as it gently simmered all day (I doubled the batch, so you can imagine how long it took to thicken).

Keep Stirring!




“How does one eat Tomato Jam,” you ask?

Veggie Burgers.
Black Bean burgers.
Portabella Mushroom burgers.
Slathered over vegan cheeses (see my Simple Almond Cheese).
On crackers.
On top of a pile of freshly grilled corn.
Tofu scrambles.
With any eggplant dish (on man, that will be good) .
Over grilled tofu.
On toast in the morning, especially if it has a little cream cheese on it.
On grilled bread, like a bruschetta.
Roasted Cauliflower
Roasted Potatoes
etc

I ate this .... and another entire sandwich....and another half sandwich.
 That's VEGAN cheese, my friends: mozzarella and cheddar. 


Here’s what you need:
5 pounds tomatoes, roughly chopped
1C to 1 ½ C granulated sugar
¼ C packed brown sugar
8 T fresh lime juice
2 t salt
1 t freshly grated ginger (or more)
1 t ground cinnamon
½ t ground cloves
2 t red pepper flakes
2 t hot smoked paprika

Here’s what you do:

Combine all the ingredients in a large non-reactive pot. Cook over medium heat, stirring often, until it comes to a boil. Lower the heat and simmer until it’s very thick. It will thicken as it cools. You can always check to see if it’s the correct consistency by placing a small amount in the fridge and checking it after it has completely cooled down. It should be thick enough to stay put on top of a burger.


Process in canning jars for 20 minutes.  

(printable recipe)  I found this recipe on Savory Moments. Check it out HERE.

2 comments:

  1. That sammie is seriously making me salivate. Cheese like whoah!

    ReplyDelete
    Replies
    1. Kelly, I couldn't believe how great the cheeses were - I used an almond mozzarella and Daiya Cheddar. Awesome!!

      Delete

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