I got a bunch of figs yesterday and decided to do something different with them.
This is what I came up with =)
My Fig and Ginger Jam
- 10 -12 figs (I used black mission figs)
- 1/2 – 1 inch fresh ginger (grated) or 1/2 – 1 tsp ground ginger (you can use as much or as little ginger as you want depending on your own taste)
- 1/4 cup water
- 1/2 cup agave nectar (or any sweetener you prefer. If using sugar I would use more than 1/2 cup)
- 1/4 tsp vanilla extract (or scrape the inside of a vanilla bean)
- juice from half of one small lime
- pinch of salt
Cut stems off figs. Dice figs into small pieces and throw in pot. Add ginger, water, agave, lime and salt. Once it begins to boil turn heat down low and simmer for 45 minutes, stirring often. If it’s too chunky you can put it in a food processor and pulse a couple of times. It thickens as it cools. Keep refrigerated in an air tight container. Should keep for 2 -3 weeks. It’s great on toast and I think it would taste amazing on top of vanilla ice cream (vegan of course)! Enjoy!
one more pic =)
I’ve been on some crazy ginger kick lately and wanted some ginger cookies, but all the recipes I saw called for oil and sugar =( So I made my own =) They came out like little cake bites. I think they’d be really good with frosting on top. Here’s the recipe, and I put it into a recipe calculator so I have the nutritional fact too! The recipe makes 24 cookies (2 dozen). Each cookie is 56 calories and 0.2 grams for fat! Using apple sauce in recipes is awesome =D
My Ginger Soft Cookie Bites
1 cup Whole Wheat Pastry Flour
3/4 cup Whole Wheat Flour
1/2 tsp Ground Nutmeg
3 Heaping tsp Ground Ginger (more or less depending on your own taste)
1/2 tsp Baking Soda
1/3 cup Agave Nectar (if you don’t like to use Agave you can use sugar. I would use a little more because it isn’t as sweet as agave)
1/3 cup Blackstrap Molasses
1/2 cup Unsweetened Apple Sauce (I was out so I made my own out of 2 fresh apples)
3 tbsp Unsweetened non dairy milk
1/2 tsp Vanilla Extract
pinch of salt
Preheat oven to 350*
First sift all dry ingredients together into a large mixing bowl. Next add all of the wet ingredients and mix well. Grease cookie sheet and with a table spoon put 12 scoops of the mixture onto the sheet. Be sure to leave a little room in between. Bake for 10 minutes. Enjoy!
Servings Per Recipe: 24
Amount Per Serving
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 25.2 mg
Total Carbs: 13.2 g
Dietary Fiber: 1.2 g
Protein: 1.0 g
I bought kumquats today and wanted to do something different with them =)
My Kumquat Marmalade!
2 cups Kumquats sliced, stem end cut off and seeds removed
1 large orange (peeled)
1/2 tsp vanilla extract
1/2 cup agave nectar (you can use sugar, but I use agave because it doesn’t raise your blood sugar like sugar does)
Add sliced kumquats and orange to food processor. Pulse until it is consistency you like. I like some of the peel still chunky. Add vanilla and agave nectar and pulse a couple more times till it is well combined. You can either cook it on the stove or put it in the microwave. If you microwave it do it for 6 – 8 minutes, stirring every couple minutes. It’ll reduce as it cooks. Remove and let cool. If you cook on the stovetop, cook on medium heat stirring often. It should take 30 to 40 minutes. It’ll still be a little thin, but it thickens as it cools. Let cool then store in sealed container in fridge. It should last 1 – 2 months!
Here is is in the food processor…
Vegan French Toast
This has to be the best French Toast I have ever had! I’ve always liked French Toast, but never cared for the egg taste in it. This tastes a lot like banana bread to me…can’t go wrong with that =D I found the recipe online a long time ago and can’t remember where now…blah, but had to change it a bit for my own taste. Add spices you like to it too…it’s AMAZING!
Vegan French Toast
2 pieces Ezekiel Cinnamon Raisin Sprouted Bread
1/2 small banana
1/3 cup almond milk, unsweetened (or soy milk)
1/4 tsp vanilla extract
agave nectar to taste (optional)
Put all ingredients (not the bread) in blender or food processor and blend until banana is part of the liquid. Pour liquid into a bowl that is large enough to dip bread. Heat frying pan and grease, using a little cooking spray or vegan butter (I used Earth Balance) so bread doesn’t stick. Dip bread in banana mixture coating both sides. Place in frying pan and cook until both sides are a golden brown. Remove and serve with fruit or syrup. It’s great plain too! Enjoy!