Easiest DIY sweetener: Date Syrup and Date Paste

SO EASY. Replace expensive maple syrup or artificial sweeteners with this healthier option. 

If you're not confident, give it a try with a small portion first. Then adjust the amount for your personal use.

DIY DATE SYRUP

Soak together, covered, for at least an hour or two:

• 1 part dates
• 1 part boiling water

After soaking, mash the dates in the water by hand or with a potato masher. (You can leave the pits in if you're mashing by hand. If you use a masher, remove the pits before mashing so they don't break = adds bitter taste.)

Set a large piece of cheesecloth over a bowl. Pour the dates and soaking water through the cheesecloth. 

Wring as much liquid into the bowl as possible. (You can add a little boiling water to loosen the dates if they stick to the cheesecloth.)

Pour the strained mixture into a heavy-bottomed cooking pot. Cook on medium heat for 20-40 minutes until it reduces to half the volume. Pour into a serving or storage container.

• Use immediately
• OR store on the counter for 3-4 days
• OR refrigerate for weeks
• OR freeze for a few months

*Use the leftover date pulp instead of jam/marmalade OR add it to smoothies.

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VARIATION: Date Paste. This makes a date spread or jam. It can also be used as a baking ingredient or mixed into smoothies.

DIY DATE PASTE

Soak together, covered, for at least 1-2 hours:

• 1 part dates
• 3/4 part boiling water

Blend the soaked dates with a hand blender, in a regular blender, or mash throughly by hand.

Pour the mashed dates mixture into a heavy pot. Cook on medium heat for 20-40 minutes to reduce the mix to a spreading consistency. Stir occasionally. (Do not overcook or burn. It thickens slightly when it cools.)

Store as above. (Below, served with Overnight Oats or Vegan Oatmeal Apple Bars, a separate post.)

#datesyrup #datepaste #DIYsweetener #DIYsyrup #DIYdatesyrup #DIYdatepaste #maplesyrupreplacement

Rating: 5/5

Flavor: sweet

Calories: 60/tablespoon

Time to prepare: 2.5 hours; hands on: 5 min plus stirring

Tea: chai

At long last ... another post. Oatmeal Apple Bars

I find this recipe for Overnight Oats:

• 1 part rolled oats
• 1 part plant-based milk
• 1/2 -1 tsp vanilla
• 1/2 tsp cinnamon
• (optional: 2-4 T maple syrup)
• 1 apple, chopped

Mix, cover, and store overnight in the fridge. Pull it out for breakfast. Make a few batches for later in the week?

OK - that's good. But I want something warm. Here's my modification*:

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Baked Oatmeal Apple Bars

*Preheat the oven to 350oF/180oC. Prepare a non-stick pan or line a pan with parchment paper. (I used a 7"x7" glass baking dish.)

Mix together:

• 1 c rolled oats
• 1 c plant-based milk
• 1 chopped apple (up to you if you peel it - I didn't)

*Let soak for an hour or two. (Optional: then, use a hand blender to blend halfway to a finer texture.)

Stir in:

• 1/2 tsp vanilla, *baking powder, and cinnamon
• a sprinkle of *baking soda (and salt, if you want)

*Pour into the prepared baking pan. Bake for 40-45 minutes. The top should be firm but the center will still be soft slightly damp. Cool a bit and enjoy. OR cover and refrigerate for later.

OPTIONAL: spoon 1-2 T date syrup on top if it's not sweet enough for you. (Recipe in another post.)

Rating: 4/5

Flavor: slightly sweet

Calories: (total cake) 350 (+ 60 / T of date syrup)

Time to prepare: 15 minutes plus 45 min cooking time, cooling

Tea: chai or black

Vegan Barbecue: More Than 100 Recipes for Smoky and Satisfying Plant-Based BBQ by Terry Sargent

Coming soon from the publisher: 

★★★★ ☐ The publisher has provided a copy for review. 

Ok, so you don't eat meat but it's summer and you're craving it anyway. Here's the book for you, with a lot of recipes that will satisfy your barbecue tastebuds. Get your picnic basket and your grill ready.

It's not just main dish "meat"-ish offerings, either. There are sides, desserts, and everything between. This is one to add to your library. I'm going to try the "meat"loaf this week. For vegans and those puzzled by their vegan friends ... this book's for you.

High-Protein Plant-Based Diet for Beginners by Maya A. Howard

 Coming soon from the publisher:

★★★★ ☐ The publisher has provided a copy for review. 
So you want to try a vegetarian diet but you're worried about getting enough protein? This should give you a place to start! 

Grab your kitchen tools, some basic foods, and off you go. You'll find familiar tastes as well as some fresh takes and information on hitting your target nutrition. 

This is a new one for your vegan and vegetarian bookshelf.

15-minute breakfast potatoes

Ok, you're hungry, you want something filling and satisfying ... but what?! How about 250 calories of deliciousness? You can customize this with various herbs or flavors. Portions below are per person:

1. On medium-high heat, melt 1 tbsp vegan butter or olive oil in a big saucepan.

2. Chop 1/2 - 1 potato into 1 cm pieces. Dice a wedge of onion (or 2 shallot or garlic bulbs). Fry them in the oil/butter for 2-3 min. until the onion is translucent, stirring once or twice.

2. Season with 1/2 tsp. dried herbs or peppers. (Options: Italian or French herbs, Korean red pepper, chili powder, a splash of smoke flavor, etc.) Cover and fry about 8 minutes, stirring occasionally.

3. Turn down the heat to medium-low. Top the potatoes with sprouts, chopped lettuce, or other young greens plus 2 tbsp liquid (your choice: tea, water, almond milk, etc.) Cover and steam for 2-3 minutes until the greens are slightly wilted.

4. Take off the heat. Stir. Optional: if you have it, top with fresh chopped dill or parsley. Sprinkle with 1/4 tsp. salt and a pinch of black pepper to taste. For added flavor and color, sprinkle with powdered turmeric (yellow) or smoked paprika (red).

On the dinner plate, I surround mine with a cut tomato for pretty color. 

Mom's noodles - my recipe

You have my heart(s)

We ate organ meats as kids. What can I say? My husband also grew up with weird European food, but different ones. (Tongue, anyone? Hurts my mouth just to think of it.) We're moving to Asia in July, so we'll probably encounter those foods again. We'll update with SE Asian food after we arrive!

I bought chicken hearts at Ranch 99 in Tukwilla a few days ago and put them in the fridge. Since W's not home for supper, I'm indulging myself.

We always start hearty European meat dishes by frying bacon and onions, don't we? Of course. 

Then I added the hearts. They looked pale and unhappy until they warmed up.

I chopped cabbage, carrots, a few chiles, adding the vegetables when the meat had browned.

After a few minutes, I added a cup of water and spices, covering the pot with a lid. 

When the mixture came to a boil, I turned the heat down to simmer for a few hours.

The drippings made a fragrant gravy, best salted to taste (1/2-1 tsp) 5-15 minutes before serving. 

On top of homemade noodles, I ate a feast, with memories of growing up in a German immigrant community.

Servings: 4 @ 250 calories each, plus noodles or Spätzle (recipe coming soon).

Taste: 4/5 Savory. Old-fashioned stew.

Time to prepare: 10 minutes assembly. 2 hours cooking.

Beauty: Looks wholesome, colorful, hearty. Plain-Jane fare.

Tea: A robust Irish breakfast.