Tag: vegan
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Tofu Scramble
Tofu scramble is a vegan breakfast staple, so today I’m sharing how I make mine. I am not a fan of the sulfur flavor of black salt that a lot of recipes use to create the “eggy” flavor, so I don’t include it, opting instead for other herbs and spices to create a flavorful scramble.…
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Canning Potatoes
Potatoes were one of the things that motivated me to start canning, since I don’t have a good place that’s cool enough to store potatoes without them sprouting, and I have limited freezer space. Once they are canned, they are fast and easy to prepare in the air fryer, make into potato salad, or add…
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DIY Cocoa Butter Hand Lotion
Since I have been making my own body lotion, I have also been making my own hand lotion. This recipe follows the same process, but has fewer ingredients, so it could be a good place to start if you are new to lotion-making. This formula absorbs well and doesn’t leave your hands feeling greasy. Since…
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Canning Vegan Baked Beans
These baked beans are a labor of love, since they take all day to cook and can (not to mention the soaking time!), but they turned out great! I used my typical 24 hour soak with some apple cider vinegar, and veganized the recipe for “Picnic-Friendly Baked Beans” on page 75 of Modern Pressure Canning…
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GF Vegan Burger Buns
I’ve been experimenting with a gluten-free and vegan burger bun that rises well and stays nice and soft, and finally have a good recipe that turns out well every time. These work well as burger or sandwich buns, but they also make a great toast that I like topping with some vegan butter and tofu…
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DIY Foaming Sugar Scrub
This foaming sugar scrub is a little more complex than a basic sugar and oil mixture, but I find that it holds up better, spreads easier so you need less at a time, and rinses cleaner than any of those more basic versions that I’ve tried making in the past. It leaves my skin not…
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BBQ Chickpea Pizza
This easy BBQ chickpea pizza comes together fairly quickly, and is a great way to use some of my home-canned pantry staples: canned chickpeas and caramelized red onion relish. The gluten-free crust has a good texture and doesn’t need to rise before baking, so I like that I can pull together this pizza whenever the…
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Caramelized Red Onion Relish
Since caramelized onions take quite awhile to cook, canning them makes for a great convenience item! This recipe comes from The Complete Book of Small-Batch Preserving (page 172), and uses balsamic vinegar (which I always add to my caramelized onions), which adds a nice flavor and color. I made this recipe a few months ago…
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Pantry Tour
Watch to see what I keep in my gluten-free and vegan pantry! Featured in this post 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.
Plantcrafted Pantry 