Tag: vegan
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First Year of Canning Recap
This post contains affiliate links, which means I may receive a commission for purchases made after clicking on my links. I only recommend products I would use myself and all opinions are my own. This post is not sponsored. Around the fall of 2022, I started getting recommended canning videos on YouTube and saw people…
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Mint Matcha Chocolate Chip Cookies
These fun and festive green cookies are naturally colored with matcha and spirulina, and the minty flavor (with a subtle hint of the green tea) is a big hit! I like to add chocolate chips and bake them just until they start to brown on the bottom, which results in a soft, chewy cookie. Featured…
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Caramel Almond Cake
This Caramel Almond Cake is one of my favorite ways to use the Pear Caramel Sauce that I posted last week. It comes together easily, but makes a beautiful, moist and delicious cake that is great for holiday celebrations (or anytime!). Featured in this post This post contains affiliate links, which means I may receive…
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Vegan Pumpkin Cheesecake (Full-Size and Bites)
I have been making a vegan pumpkin cheesecake for years now, and it’s always a big hit even with non-vegans. This year I used my home-canned butternut squash for the “pumpkin”, and adapted the recipe to individual bites as well, so you’ll find the recipes for both the full-sized cheesecake and the individual bite versions…
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Canning Butternut Squash
Butternut squash is a great vegetable to can! Since it is not safe to home can winter squash puree, we can it in chunks, and then you can drain and puree it when you open the jar. This can be used anywhere you would normally use storebought canned pumpkin puree, with a nice butternut flavor!…
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Vegan Lip Balm
As with all of my body care recipes, I started making my own lip balm because I can make it with higher quality ingredients for a fraction of the price, and customize the recipe to get it exactly how I want it. I prefer a fragrance-free lip balm that doesn’t irritate chapped lips, and this…
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Canning Corn Chowder Base
Corn chowder is a great hearty vegan soup option, and since the USDA home canning guidelines allow for a DIY soup recipe (section 4-18), I’ve developed a corn chowder base that can be canned, and then turned into a creamy chowder with cashews once the jar is opened for a quick, easy meal. Featured in…
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Breakfast Burritos
One of the ways I like to use my homemade gluten-free flour tortillas is to make breakfast burritos, since they hold up much better than the store-bought versions I’ve tried. These make a great, satisfying breakfast! Having canned potatoes on my shelf and pre-chopped peppers in the freezer helps reduce the prep work, and the…
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GF Flour Tortillas
These homemade gluten-free flour tortillas are a game-changer. Store-bought versions tend to be too small to make a burrito, tear easily, and lack flavor. These are soft and flexible, large enough to wrap, and taste amazing, even though they only use a few ingredients. It takes some practice to roll them out and keep them…
Plantcrafted Pantry 