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Showing posts from August, 2019

Blackberry Syrup

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We have SO many blackberries we can't keep up. I started putting cups and cups of them in bags in our freezer - which is getting WAY too full. I got an idea: What if I try to use up some of these by making a blackberry syrup? I found this recipe for homemade blackberry syrup from daring gourmet. Oh. My. Flying. Spaghetti. Monster. It's incredible. I'll NEVER complain about too many blackberries again!

The following recipe (slightly adapted with a bit less sugar) makes about 1.5 cups syrup. Try it over pancakes or (vegan) ice cream! Double if you can! Oh, and put on an apron -- or wear clothes you don't mind getting stained!

Ingredients
4-5 cups blackberries (fresh or frozen)
1 cup extra fine sugar
1 T lemon juice
1 tsp pectin

Instructions
Place the blackberries in a medium-sized pot and bring them to a boil over medium-high heat.  Once boiling, reduce the heat and simmer for 15-20 minutes until very soft and mushy.  Remove from heat and mash with a potato masher to furth…

Lentil Arugula Salad with Cumin Roasted Carrots

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Shelley followed up the wonderful mango guacamole with a fresh pea soup and this fantastic masala lentil salad, which is pretty easy to make if you buy the lentils & arugula ready to eat at trader Joes. Roast the carrots ahead of time and toss it all together!

Ingredients

1 1/2 pounds carrots, sliced into 1/2-inch rounds
2 T olive oil
1 T maple syrup
1 1/2 tsp ground cumin
1 cup lentils (use precooked from Trader Joe's)
2 cups packed baby arugula
Salt and freshly ground black pepper
(optional) 1/3 cup chopped fresh mint leaves

Masala Dressing:
3 T extra-virgin olive oil
1 clove garlic, minced
1 tsp minced ginger
1 tsp garam masala
2 T apple cider vinegar
1/2 tsp salt
Freshly ground black pepper
(optional) Pomegranate molasses OR squeeze some juice out of pomegranate seeds
(optional) Toasted pumpkin seeds, sunflower seeds, or pine nuts

Instructions
Roast carrots: Preheat the oven to 400 degrees. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with t…

Mango Guacamole

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Shelley made this mango guacamole and served it with pita chips and sliced jicama. Delish!

Ingredients
3 large avocados, peeled and pitted
1 small red onion, chopped
1 mango - peeled, pitted, and chopped
1 lime, juiced
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons chopped fresh cilantro

For serving:
pita chips
sliced jicama

Instructions 
Mash avocados in a medium bowl to a lumpy consistency. Mix onion, mango, lime juice, garlic, salt, and cilantro into avocado.