So we got the red cabinet of our dreams, and marked down another hundred dollars! $499 for a cabinet that was originally $1000…gotta love a deal. We have seven days to pick it up, which is a good thing because we have no idea how we are going to transport the damn thing.
Yesterday despite my kitchen equipment in disarray, I still managed to whip up some tasty things. Why don’t we can our own jams anymore? It’s very easy, for this recipe all you need is some canning jars, and a few basic ingredients. More and more people have been finding problems with pectin so this recipe does not use pectin!
Homemade Peach Jam:
- 3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
- 1 1/4 pounds sugar (scant 3 cups)
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Coarse salt
- big bowl of ice water
First bring a large pot of water to boil, put your canning jars in for at least 10 min to sanitize them. Remove them to a cool rack. Cut an x-marks-the spot on the bottom of the peaches and then dunk the peaches in the boiling water. 40sec to a min should do, remove to a ice water and then one by one easily remove the skins. Pulse in a food processor until chunky.
Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes.
Fill cans with jam but leave at least a 1/4 inch at the top. Screw on the lids but not too tightly. Dunk jars in boiling water with at least an inch above them for 10-15 min. Remove cans to cooling rack, the jars should have an audible pop to ensure they are airtight. If any jars did not seal store in fridge for up to 6 months! Enjoy
Today was a whirlwind, and it started with Brunch in Berkeley at Rick and Anne’s. I got the tofu curry scramble vegan style, and it was perfect greasy brunch food.
We then went down to the apple store to get Brendon’s fixed mac mini he has been waiting to repair for a long time. We ended up in a Crate and Barrel Outlet store where we came across this in the clearance section:
We left the store without purchasing this perfect cabinet over $400 off. We are both regretting this decision now and are waiting for tomorrow to hustle back and hope it is still there. The kitchen has almost no storage and my kitchen things as of right now are in droves on the floor.
Even with no space and my hard to find spices, flours, etc I still managed to make some peanut butter squares. One of the easiest recipes, especially if you have a stand mixer! I adapted this recipe from The Conscious Cook, and it is very delicious indeed. The recipe also makes a berry sorbet for pairing…but I barely have enough room/ time to make the squares! ENJOY
Chocolate Peanut Butter Cake (Vegan)
1 1/4 cup all purpose unbleached flour
1 cup whole wheat flour
1 1/2 cup packed dark brown sugar
1 cup all-natural chunky peanut butter
1/2 cup Earth Balance
pinch of salt
2 tbsp ground flax seeds
1/3 cup water
1/4 cup almond milk (or soy/ other nut milks- not rice)
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp vanilla extract
1 cup non-dairy chocolate chips (I use Guittard)
Pre heat oven to 350 F and grease a 9×9 (or 10×10) cake pan and set aside. In a bowl combine the flour, sugar, peanut butter, Earth Balance and salt. Work the mixture with your figures until it is fluffy crumbs. Don’t over work. Set aside, removing 1/4 of the mixture in another bowl reserved for topping the cake. In another bowl whisk the flax seeds with water until frothy, then add soy milk, vanilla extract, baking powder, and baking soda. Add this mixture to the flour mixture and fold until combined, not over working. Add half the chocolate chips and combine. Top the cake with the reserve crumble and the remaining chocolate chips. Bake for 30 min.
More to Come.
First a little about me. My name is Brett and I live in Oakland. The food scene is incredible in the bay area and I feel fortunate to live, cook, and source my ingredients here. I currently work for an environmental non profit, but also have dreams of being the worlds greatest vegan chef. These are my stories:
Yesterday I officially moved all of my kitchen things to my boyfriend Brendon’s place. It has been fun living with someone I love, but my kitchen things have been strewn between both of our places making it a task to cook. Below is a picture of all of my things on the ground waiting to find homes.
Once I unpack and get settled the cooking will begin. My hope is to bring to light that vegan cooking and baking is not only nutritious but delicious. More to come!