1. Day two of our food gifting week: salted caramel corn! Supplies corn kernels 2 tsp oil 1 1/2 cup white sugar (beet sugar) or light brown sugar 3 tbsp earth balance (vegan butter) 1 tsp vanilla extract coarse sea salt Instructions Cover the bottom of a medium pot with the corn kernels, then coat in the oil. Shaking every minute or so, heat the pot until all the corn is popped. (Wait until there’s a couple of seconds between pops.) Transfer the popped corn into a big bowl. Wipe out the pot and pour in the sugar, butter, and vanilla. Let it all heat, stirring occasionally to keep it from burning. When the mixture starts to bubble, slowly stir it to bring it all together. When it’s ready, it’ll be consistently liquid and light amber in color. NOTE: Don’t lick or touch the mixture, even if it’s “cooled” on the spoon - the sugar is dangerously hot. Also, don’t stir it too fast or the sugar will start to crystallize. Pour the caramel over the popcorn, folding it in as you go. Quickly sprinkle a couple of heaping pinches of sea salt over top and fold it in. The caramel will harden pretty quickly, so make sure to evenly coat the popcorn before it does! Be careful to not touch the caramel right after it comes out of the pan - it’s still really hot! To give as a gift, break it into small chunks and package in a small paper bag, taped over with festive washi tape.
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    Day two of our food gifting week: salted caramel corn!

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    December 18, 2012
  2. All this week we’ll be coming up with easy food gifts that you don’t have to make with your oven. The first one up is this super simple peppermint chocolate bark. Click through to read how to put it all together! As always, check labels (or company websites) to make sure the ingredients you use are vegan. Bark Supplies a 24 oz. bag of semi-sweet chocolate chips 1 tsp mint extract 4-5 candy canes parchment or wax paperBark Instructions Line a rimmed flat baking sheet with the parchment/wax paper. In a double boiler (or, if you’re unequipped like me, a small pot inside a large pot filled 1/4 with water) melt your bag of chocolate chips with the mint extract, until it’s consistently smooth and creamy. Be careful to stir slowly - if you do it too fast the chocolate will seize up and become hard. (Not that I’ve ever done that or anything….) Meanwhile, crush the candy canes with a hammer or in a food processor/blender. When the chocolate’s melted, pour it into the baking sheet. Spread it out carefully until the whole pan is filled. Sprinkle the top with the crushed candy cane. If you want to keep the top very flat, lay another piece of parchment/wax paper on top and roll it with a rolling pin. Freeze for a few hours, at least one hour. How I packaged these bark pieces: Break the bark into small pieces. Wrap in tissue paper, then tie it up with twine. Get some small gift boxes - I got mine from a craft store in the baking aisle. Before assembling, write your message on the box - I carved “to” and “from” stamps myself, but you could just as easily draw/write it out. Put the bark in the box, then tape it shut with some washi or decorative tape. Make sure to keep the bark in the freezer until you plan to give it away. Hope you like this little project, and find it easy enough to make! :)
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    All this week we’ll be coming up with easy food gifts that you don’t have to make with your oven. The first one up is this super simple peppermint chocolate bark. Click through to read how to put it all together!

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    December 17, 2012
  3. I had this pretty little plate of carrots, apples, beets, and dried cranberry cooked in apple cider for breakfast this morning. Really though, it can be eaten whenever, and makes great use of leftover vegetables from Thanksgiving. 10 baby carrots, about two handfuls, either left whole or diced 1 small apple, diced 3 small beets, previously cooked and peeled, about 1.5 cups, diced (i used canned whole beets to make it easier on myself) cinnamon, turmeric, salt, sugar apple cider and olive oil dried cranberries and walnuts (optional) toss all the carrot, apple, and beet into a sauté pan on medium heat, then pour in enough apple cider to cover the bottom of the pan and then some. cook until the cider has been absorbed into the veg, and they’ve been softened a bit. once they’re soft and the cider’s gone, pour in about a tbsp of olive oil along with a dusting of cinnamon & turmeric and a heaping pinch each of the salt and sugar. add more to taste as you go. toss in the walnuts & cranberry if you like, then turn the heat up to high and stir everything together, letting the edges crisp, about 10 minutes on the pan. serve hot with some leftover field roast and/or mashed potatoes. it would also be great in a tofu scramble! this recipe makes enough for 2-3 servings.
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    I had this pretty little plate of carrots, apples, beets, and dried cranberry cooked in apple cider for breakfast this morning. Really though, it can be eaten whenever, and makes great use of leftover vegetables from Thanksgiving.

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    November 26, 2012