Sunday, 18 December 2011

In Memory of Rob

Hello everyone, I know that I said I was going to be back to posting on December 16th but I was called back to Ottawa as soon as my exams were finished to say good-bye to my wonderful Uncle Rob who has been battling cancer for the past few years. As such I hope you guys understand that I am going to take a few weeks off from posting.

Sept 15th 1959 - Dec 16th 2011

 Rob was such a loving and caring person always putting other's happiness before his own. He is and was an inspiration, never wanting anything and always content with what he had. He has always been there for his family and has supported me in everything I have done. 

I wrote this on his wall but I want him to know that as long as I live he will be a part of me and even though everyday for the rest of my life I will be missing him, I have not forgotten that he has not been lost but will continue to be remembered and treasured. My own personal guardian angel. He was loved by all and will be greatly missed. I am glad that he is no longer suffering and in pain but able to rest in peace. 

I know this blog is meant for recipes but I hope you understand at this time that I am going to take a break from blogging and will probably not resume until the New Year. In that case, may you all have a wonderful holiday season and I will see you guys back here in 2012.

Sending my love out to all of you. Justine.

Friday, 9 December 2011

Gifts in a Jar

Hey everyone as you know this is my last blog post until exam period is over on December 16th. I was having a hard time coming up with what to post next and came up with the idea to give you guys some gift ideas... I bring you recipe's in a jar:
(NOTE: all require 1 quart or 1 litre glass jars. All recipes below are vegan-ized forms of ones found on the website )
1. Rice and Lentil Soup in a Jar
  • 2 tablespoons vegetable bouillon granules
  • 1/3 cup uncooked converted rice
  • 1/3 cup red lentils
  • 1 tablespoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon poultry seasoning
  • 1/3 cup uncooked converted rice
  • 1/3 cup green lentils

  1. Measure the vegetable bouillon granules into a 1 pint jar. Top with 1/3 cup of instant rice, red lentils, dried parsley, pepper, poultry seasoning, 1/3 cup of rice and then the green lentils on top. Seal with a lid and ring for gift giving.
  2. To make the soup, bring 2 teaspoons margarine and 8 cups water to a boil in a large pot. Pour in the contents of the jar and add 1/4 cup celery if using. Bring to a boil, then reduce heat to medium and simmer until the lentils are tender, about 30 minutes.

2. Friendship Soup Mix in a Jar


  • 1/2 cup dry split peas
  • 1/3 cup vegetable bouillon granules
  • 1/4 cup pearl barley
  • 1/2 cup dry lentils
  • 1/4 cup dried onion flakes
  • 2 teaspoons dried Italian seasoning
  • 1/2 cup uncooked long-grain white rice
  • 2 bay leaves
  • 1/2 cup uncooked alphabet pasta


  1. In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
  2. Attach a label to the jar with the following instructions: Friendship Soup ADDITIONAL INGREDIENTS: black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, Add pepper and garlic, diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

1. Cranberry Hootycreeks Cookies
  • 1/2 cup and 2 Tbsp all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 cup dried cranberries
  • 1/2 cup vegan chocolate chips
  • 1/2 cup chopped pecans

  1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
  2. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened margarine, 1/2 cup applesauce and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 
  3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

2.  Oatmeal Cookie Mix In a Jar
  • 6 cups rolled oats
  • 4 cups all-purpose flour
  • 3 cups packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 pound vegetable shortening
  • 2 cups raisins
  • 1 1/2 cups shredded coconut
  • 1 cup vegan chocolate chips
  • 1 cup chopped pecans

  1. In a large bowl combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. With a pastry blender cut in shortening until crumbly. Stir in raisins, coconut, chocolate chips and pecans.
  2. Refrigerate in an airtight container for up to 10 weeks.
  3. Attach a tag that reads: Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet, or line with parchment paper. Measure 4 cups of the mix into a large bowl. Whisk together 1/2 cup apple sauce, 2 tablespoons almond milk and 2 teaspoons vanilla; stir into the mix. Roll into 1 1/2 inch balls and place on prepared baking sheet. Flatten with a fork dipped in sugar. Bake in preheated oven for 15 to 18 minutes, or until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3. Gingerbread Cookie Mix
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 cup packed brown sugar

  1. Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers.
  2. Attach a card to the jar with the following directions: Gingerbread Cookies 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened margarine, 3/4 cup molasses, and 1/2 cup apple sauce. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven. Decorate as desired.

1. Brownie Mix in a Jar 
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 2 1/4 cups white sugar
  • 1/2 cup chopped pecans

  1. Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
  2. Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted margarine and 4 "eggs" (include recipe for vegan eggs) . Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.

2. Cinnamon Pancakes in a Jar
  • 3 cups all-purpose flour
  • 4 teaspoons ground cinnamon
  • 2 1/4 tablespoons white sugar
  • 2 tablespoons baking powder
  • 1 1/4 teaspoons salt
  • powdered egg replacer (that replaces 1 egg, instructions on box)

  1. In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
  2. To make Batter for Cinnamon Pancakes: In a medium bowl, combine 3/4 cup almond milk, 2 Tbsp vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

3.  Cappuccino in a Jar
  • 2/3 cup instant coffee granules
  • 1 cup powdered non-dairy creamer
  • 1 cup vegan powdered chocolate drink mix
  • 1/2 cup white sugar
  • 3/4 teaspoon ground cinnamon
  • 3/8 teaspoon ground nutmeg

  1. Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
  2. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
  3. Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.

Question: Have you ever made recipes in a jar to give to someone? if so what are some recipes in a jar that you have made or received?

Friday, 2 December 2011

Coconut Curry Quinoa

When my roommate came back from visiting family for the weekend she brought a 3 lb bag of quinoa (for those of you who don't know what Quinoa is click this link) As such it was time to make a quinoa dish...

Coconut Curry Quinoa

(sorry the end product didn't photograph very well so this is what the sauce looks like)
1 cup uncooked quinoa
an assortment of chopped vegetables (we follow the rainbow, red = 1 large tomato, orange = carrots, yellow = yellow pepper, green = spinach and zucchini)
3 Tbsp coconut oil (you can use other oil if you want)
1 small onion
1 tsp cumin
3 Tbsp curry powder
1/2 tsp salt
3 Tbsp flour
2 cups vegetable stock
1 cup coconut milk

1) Heat coconut oil in a saucepan over medium heat until melted. 
2) Add chopped garlic and onion and cook for 4-5 minutes. 
3) Add cumin, sea salt, and curry spices and stir well. Add flour very slowly.  Add the vegetable stock very slowly to avoid clumping. 
4) Stir in coconut milk and finally add the vegetables. 
5) Simmer on low for about 30 minutes stirring every now and then. 
6) While the sauce is simmering, cook the Quinoa according to the package directions. 
7) serve the curry over the quinoa.

p.s. fow all you raw foodists/ vegans out there who miss nutella check this out!