As per my friend’s request, I’m going to add more pictures to my blog! I’m not a picture-taking person, but I can learn, right? The following beauties were taken by The Franchise:
|Pear & Clementine Conserve
|Vegan Chocolate Chip Cookies
I wish I could take the credit for these amazing recipes, but I can’t.
The conserve comes from Canning For a New Generation.
supposed to have pecans in it. Toasted pecans. However, I toasted them, set them off to the side, and didn’t notice them again until the cans were processing. (Go me!) Luckily, one of the cans didn’t seal, so I got to try some today, and it is plenty tasty without them. Since clementines come as a bunch and I have several left over, all I need to try this again (and potentially give as Christmas gifts?) are more pears! I wouldn’t have thought of putting pears with citrus, but it works quite well. The clementines are sweet, and they don’t overwhelm the flavor of the pear. I bet the crunch of the pecans will round it out nicely.
From this book, I also made the applesauce recipe. It has one ingredient: apples.
I’d like to make a strong recommendation for this book. It is worth buying. I’ve made these three recipes, and I made pickles for The Franchise from carrots and parsnips that he said were great. In addition to the canning recipes (that are divided by season!), there are meal recipes included to use the canned ingredients. It’s an awesome book. That’s why I’m not posting the recipes — I love this book.
The cookies came from The Gluten-Free Vegan
. I have yet to find a chocolate chip cookie recipe that I really, really like. I like this one quite a bit, but it has garbanzo bean flour (I used garfava flour, since that’s what I have). I want to like the bean flours. They have more nutrients in them, and they make a denser, heavier product. Unfortunately, I can always taste the bean flours, no matter what else is in the cookie! The chocolate chips help, but the aftertaste is still there. I think this recipe would be very nearly perfect if I could find a denser flour that isn’t a bean flour, because I love the texture. Unlike my father, I like my cookies firm, but soft. These definitely fit the bill.
Now if only I could get rid of that pesky gluten-free gritty aftertaste…