I don’t advertise it enough, but pretty much all of my baked goods are made with olive oil instead of butter or vegetable oil. This recipe for a Devil’s Food Cake is no exception and I’ll explain how to ice it as well. Why use Olive Oil? Why? Well, because 1) vegetable oil is NOT…
how-to
Weekend Project: Easy Summer Jam with Stone Fruits, Berries and Chia Seeds | Vegan, Pectin-Free, Refined Sugar-Free
I often hear people mentioning they’ve always wanted to make their own jam but are scared of it. My answer to this is: Don’t be! In fact, I highly recommend starting canning by making a jam, and this chia jam is as simple as can be. Although the canning process can be lengthy (you want…
Weekend project: Oven-Roasted Heirloom Spaghetti Sauce and How To Can It (vegan, gluten-free)
Ever tasted a real spaghetti sauce? Not until you’ve made your own, that’s for sure! Nothing beats the taste of a delicious homemade spaghetti sauce made with summer heirloom tomatoes and a bunch of roasted vegetables. Yummy! To make this tastier and easier, I roasted a lot of my veggies in the oven. It saves…
Kitchen DIY: How to make your own pickles | Vegan
I canned my first-ever pickles a couple of weeks ago! I cannot believe how easy that was! We live in a society where we think everything needs to be made by a company (i.e., machines), that we, somehow are not able to can our own produce ourselves (even though this has been done in home…