Poesy and Plate
Vegan Month of Food 2014
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
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.
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
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.
(printable recipe) I found this recipe on Savory Moments. Check it out HERE.
That sammie is seriously making me salivate. Cheese like whoah!
ReplyDeleteKelly, I couldn't believe how great the cheeses were - I used an almond mozzarella and Daiya Cheddar. Awesome!!
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