Fall and Winter Round Up: Jams, soup, and potato recipes (ICYMI) * Plant Based Recipes: Garden + Kitchen

Because there was a glitch with our mailing list, it seems as though the messages have not been sent out for a long time. I had a hunch, but have been so focused on starting our plant-based farm this year it ended up on the back-burner a bit. So if you are on the mailing list and this is your first message: welcome! And sorry about that! This post is a wrap-up of some of our recent recipes released on this website during the fall and winter so far, and at the end of this article I provide an overview of a few recipes to expect in January. This overview is from a large list planned to support “Veganuary” – a bunch of easy and tasty recipes, and tips on how to cook and bake without using oil.

Veganuary is designed to inspire and support people to try a vegan diet during January. To read more about Veganuary, head to their website to learn more about the challenge. If you are not vegan yet, consider taking the pledge!

In case you missed it (ICYMI): Sweet and savory jams

I was busy growing tomatoes (instead of tending to this site… eek) all summer long. And so that meant so many tomatoes to deal with in the fall. I made a ton of sauces and roasted and froze many others.

But I also made several different kinds of tomato jam. I have a few more variations upcoming, but started with these two favorites on the site: a basic tomato jam, and one with goldenberries:

Tomato jam with chia seeds recipe — The tomatoes offer a rich and bright color, and this jam could work well in your next buddah bowl.

Goldenberry and chia seed tomato jam recipe — Tomatoes and goldenberries create a healthy and dynamic spread that you can add to a wide variety of meals.

And this grape jam is as simple as can be. You don’t even need to cook it! Just add some chia seeds and let it firm up in the fridge.
Chia seed grape jam

Vegan chia seed jam. — The chia seeds thicken up this jam, and is all that’s used to create the thickened texture.

ICYMI: Thai peanut soup without the coconut milk

I was really excited to make this soup, and it took several tries to get it right! I was so used to using coconut milk, but no longer use it for the variety of health reasons attached to the ingredient. But this soup does not let you down, tasty despite the lack of coconut milk and super filling as a meal in its own right. Find the recipe here.

No coconut milk thai peanut noodle soup — This Thai Peanut Noodle Soup is coconut milk free and peanut butter free!

ICYMI: Mashed potatoes and gravy

And a staple, at least in my house. Mashed potatoes with a healthy and low-sodium gravy. Both of course oil and dairy free.

Vegan dairy-free garlic mashed potatoes. — Fluffy garlic mashed potatoes – this recipe is vegan, and free of salt, oil, and sugar (SOS free).

Vegan oil-free pepper gravy — Low sodium but flavor rich gravy.

Website updates

I have also worked throughout December completely updating the site. This included the overall theme, completely redoing our recipe database from the ground up, and also cleaning up a whole bunch of hard-to-use features and navigation. If you are reading this, you may have noticed a (hopefully positive) change! There are a few more improvements coming up, including new guides for topics (such as oil-free baking, sauces, easy breakfasts, and so on).