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Tender sheets of pasta, a creamy ricotta cheese filling, and a rich meaty tomato sauce are all topped with more cheese and baked until browned and bubbly. < Back Easy Homemade Lasagna Prep Time: 30 Minutes Cook Time: 1 Hour Serves: 12 Level: Beginner About the Recipe Tender sheets of pasta, a creamy ricotta cheese filling, and a rich meaty tomato sauce are all topped with more cheese and baked until browned and bubbly. Ingredients 12 lasagna noodles uncooked 4 cups mozzarella cheese shredded and divided ½ cup parmesan cheese shredded and divided Tomato Sauce ½ pound lean ground beef ½ pound Italian sausage 1 onion diced 2 cloves garlic minced 36 ounces pasta sauce *see note 2 tablespoons tomato paste 1 teaspoon Italian seasoning Cheese Mixture 2 cups ricotta cheese ¼ cup fresh parsley chopped 1 egg beaten Preparation While there are a few steps to this lasagna recipe, it’s easy to make and has so much flavor. This dish can be made ahead of time and freezes well either before or after baking! Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal! The best lasagna recipe is made with ingredients that you know, and it’s not difficult at all! All you’ll need for this easy lasagna recipe is one pan, one bowl, and a 9×13 baking dish! Cheese Filling: For this classic lasagna recipe, the filling contains ricotta and parmesan with seasonings and a couple of tablespoons of parsley. No ricotta? No problem, cottage cheese works just fine in this recipe! Meat: I use both Italian sausage and ground beef for great flavor. If using all beef, add a ¼ teaspoon of fennel seeds and some Italian seasoning to the meat mixture for flavor. Sauce: To keep this sauce quick, I use pasta sauce or marinara sauce (it’s easy to make from scratch with crushed tomatoes and canned tomatoes if you’d prefer). Spinach (variation): To make a spinach lasagna, squeeze out most of the moisture of defrosted frozen spinach and add it along with the cheese layer. Lasagna ingredients don’t have to be limited to the ones you see here. Substitute meats or different cheeses, or try different meat sauce variations. How to Make Lasagna Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal! This is a really easy lasagna recipe. Boil pasta: Cook in a large pot of salted water per the recipe below . Prepare meat sauce: Cook sausage and beef with onion and garlic. Drain well, add the pasta sauce & simmer it for a few minutes to thicken. Combine cheese mixture: Stir the cheese mixture together in a bowl. Layer & bake: Layer the meat sauce and cheese mixture with lasagna noodles and bake until browned and bubbly. How to Layer Lasagna 1. Spread about a cup of meat sauce into a 9×13 pan. Add a layer of noodles 2. Top the noodles with some of the ricotta cheese mixture. Repeat the layers, ending with a layer of noodles and sauce 3. Cover with foil and bake. Remove foil, top with mozzarella and parmesan, and bake for another 15 minutes. Once you have prepared the meat sauce and the cheese mixture, you’re ready to layer. This is the order of layers: sauce – noodles – cheese sauce – noodles – cheese sauce – noodles – cheese noodles – sauce (bake) – cheese How Long to Bake Bake this lasagna recipe for a total of one hour. To get a perfect browned cheese topping, you’ll need to bake it in two stages. 1. Layer and cover it tightly with aluminum foil to retain the moisture. 2. Once cooked, and heated through, remove the foil, top with cheese, and return to the oven for an additional 15 minutes, or until the top is browned and the lasagna is bubbling. Important: Let the Lasagna Rest Let the lasagna sit/rest for at least 15 minutes once removed from the oven (even 30-45 minutes is fine). This will keep it from becoming runny and help it to keep its shape when cut. Resting is not required when reheating. Serve with a big slice of Easy Cheesy Garlic Bread and garnish with fresh basil or a couple of tablespoons of parsley. Make Ahead Lasagna can be prepared ahead of time and refrigerated for up to 2 days before baking. It can also be frozen before or after baking. To Freeze Lasagna Lasagna is one of the best meals to make ahead and freeze. Double or triple the recipe and store it tightly wrapped in the freezer for up to 3 months. Thaw in the refrigerator overnight and bake as directed. If the lasagna is cold from the fridge, it may need an extra 20 minutes or so of cooking time. How To Reheat Lasagna If you’ve frozen leftovers, pop them in the oven at 350°F covered until reheated. This should take about 30 minutes! Of course, leftovers are perfectly heated in the microwave too! Instructions Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside. In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened. In a separate bowl, combine 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt. Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce. Cover with foil and bake for 45 minutes. Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired. Rest for at least 15 minutes before cutting. Previous Next

Today, we’re bringing a Southern barbecue classic right to your kitchen — Alabama White Sauce. < Back Alabama White Sauce Prep Time: Cook Time: 5 Minutes Serves: 2 Cups Level: Beginner About the Recipe Today, we’re bringing a Southern barbecue classic right to your kitchen — Alabama White Sauce. Ingredients 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder Salt and Pepper to taste Preparation This zesty, creamy sauce is a beloved staple in Alabama, known for its unique flavor profile that pairs perfectly with a variety of meats. It’s tangy from the apple cider vinegar, rich from the mayonnaise, with a hint of spice from the Dijon mustard and a depth of flavor from the Worcestershire sauce. In the heart of barbecue tradition, a unique concoction stands out, not for its deep red hue but for its creamy, tangy essence. Alabama White BBQ Sauce, a creation that diverges from the conventional barbecue sauce path, offers a refreshing twist to grilled delights. Originating from the inventive kitchens of Alabama, this sauce has etched its mark on the barbecue map, thanks to its distinctive flavor profile and versatility. The Genesis of a Culinary Staple The story of Alabama White BBQ Sauce begins with Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. This innovative sauce was crafted not just as an accompaniment but as a central feature, generously applied to chicken before serving. Its base, unlike the tomato or vinegar foundations of its counterparts, is mayonnaise, which lends it a creamy texture and a unique ability to complement a wide range of meats. Crafting the Sauce The simplicity of making Alabama White BBQ Sauce is part of its charm. The ingredients are straightforward, yet each plays a pivotal role in achieving the perfect balance of flavors: Mayonnaise: The creamy backbone of the sauce. Apple Cider Vinegar: Adds a tangy kick, though white vinegar can be substituted. Dijon Mustard & Worcestershire Sauce: Provide depth and a slight tang. Garlic Powder, Onion Powder, Black Pepper, Salt: These seasonings round out the flavor, adding spice and zest. Here’s how to make your own Alabama White Sauce: Ingredients: 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder Salt and Pepper to taste Instructions: In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until well combined. Add the Worcestershire sauce, garlic powder, and onion powder. Mix thoroughly to ensure the spices are evenly distributed. Season with salt and pepper to your liking. For the best flavor, cover and refrigerate the sauce for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serving Suggestions: Alabama White Sauce is versatile and can be used as a marinade, dipping sauce, or a dressing for salads. It’s traditionally served with smoked or grilled chicken, but it also pairs wonderfully with pork, beef, and even as a zesty addition to your burgers or sandwiches. Featured Recipe: Smoked Chicken with Alabama White Sauce Marinate your chicken in a portion of the Alabama White Sauce for at least an hour before cooking. Smoke or grill your chicken to perfection. Serve with a side of Alabama White Sauce for dipping. This sauce is sure to become a favorite at your next barbecue. It’s a simple recipe with complex flavors that can elevate any cookout. Give it a try and let us know how it goes! Previous Next

This chowder will quickly become a family favorite! < Back Fish and Clam Chowder Prep Time: 15 min Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 pound fish filets (your favorite fish, cod is especially good) 1 cup bacon pieces 2 cups potatoes, diced 2 stalks celery, chopped 3 tablespoons green onions, sliced with greens 1 ¾ cup (14 ounces) chicken broth 3 cups milk 3 tablespoons flour 1 cup heavy whipping cream 6 ½ ounce can clams, minced undrained ¼ teaspoon salt (to taste) ¼ teaspoon pepper (to taste) 1/8 teaspoon cayenne pepper (to taste) Preparation Cut up bacon and brown in a Dutch oven or large pan. Drain all but 3 tablespoons of bacon drippings. Set bacon aside. Add potatoes, celery, and onion to drippings. Cook until the onion is tender. Add broth. Cover, cook for 10 minutes or until potatoes are tender. Add fish (cut into half inch pieces) and add 2 1/2 cups of the milk. Bring just to a boil, reduce heat and simmer for three minutes or until the fish is done. Mix the ½ cup cold milk with the flour; stir into chowder and cook until bubbly. Add cream, clams with clam juice, bacon, salt, pepper, and a dash of cayenne pepper. Serve hot with slices of sourdough bread or Mile High Biscuits. Yum! Previous Next

All you need is sugar, vanilla, and rhubarb to make this jammy sweet-tart compote. < Back 3 Ingredient Rhubarb Compote Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 4-6 Level: Beginner About the Recipe All you need is sugar, vanilla, and rhubarb to make this jammy sweet-tart compote. Ingredients 1 pound rhubarb stalks (6 to 7 medium) 1/2 cup granulated sugar 1 vanilla bean, or 1 teaspoon vanilla bean paste or vanilla extract 1/4 teaspoon kosher salt Preparation The first glimpse of rhubarb at my local farmers market brings me nothing but pure joy. The tart ruby stalks are a nostalgic reminder of the long-awaited springs I pined for in New England, where I spent my childhood. Although I don’t have to wait quite as long for the season to start these days (I now live in North Carolina), bringing rhubarb home will forever be the kickoff to spring in my kitchen. There are endless ways to enjoy it (this crisp, these shortcakes, and this cocktail are just a few great choices), but far and away my favorite is in a simple compote. All you need is sugar, vanilla, and a touch of salt to transform those firm stalks into jammy, sweet-tart perfection. A 3-Ingredient Formula for Rhubarb Compote While many rhubarb compote recipes feature a long list of ingredients, this one keeps it easy. It might not seem like it at first glance, but stalks contain quite a bit of liquid, so there’s no need to add juice or water when making this compote. As the rhubarb heats and the sugar dissolves, that liquid will get drawn out, mingle with the sugar, and become a sauce for the tender rhubarb to bathe in. Scraping a vanilla bean or adding a splash of vanilla extract to the compote adds depth, but it’s just one way to do so. Instead, you could add a lemon or orange peel, a couple of cracked cardamom pods, or even the smallest pinch of dried lavender. Play around and make this compote your own. How to Enjoy Rhubarb Compote Serve this compote warm over vanilla or strawberry ice cream for the ultimate spring dessert — you won’t be disappointed. It’s lovely over other creamy treats like panna cotta and lemon posset . Be sure to save some for your morning yogurt, to serve with oatmeal or pancakes, and to spoon on toast or biscuits . INSTRUCTIONS 1. Trim 1 pound raw rhubarb and cut crosswise into 1/2-inch pieces (about 3 cups). Place in a medium saucepan. 2. Add 1/2 cup granulated sugar. If using 1 vanilla bean, cut in half lengthwise, then scrape the back of a paring knife along the cut side of each half to scrape out the seeds; add the seeds and scraped bean pod to the saucepan. If using vanilla bean paste or vanilla extract, add 1 teaspoon. Add 1/4 teaspoon kosher salt. 3. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved, 2 to 3 minutes. Reduce the heat to medium low and simmer gently, stirring occasionally, until the rhubarb is tender and beginning to fall apart, and a sauce is formed, about 8 minutes. 4. Remove the saucepan from the heat and let cool for at least 10 minutes. Remove and discard the vanilla bean pod. Serve warm, at room temperature, or cold. RECIPE NOTES Storage: Leftovers can be refrigerated in an airtight container for up to a week or frozen for up to 3 months. Previous Next

< Back Sidewalk Weed Killer Get rid of pesky weeds in places that you don’t want anything to grow – ever! 1 tablespoon liquid dish soap (It doesn’t matter what brand) 1 gallon white vinegar 1 cup salt 1. Mix together all ingredients. 2. Do not spray this on your weeds. Only pour the solution directly on the weeds that you want to get rid of and only where you don’t want anything to EVER grow – like the cracks in your sidewalk or driveway. 3. Then just sit in your lawn chair drinking lemonade and watch the weeds in the sidewalk cracks DIE! I’m going to use it as a preventative measure next year. In areas where you want to kill one particular plant, but not bother the other plants (like morning glory – which isn’t so glorious), I just pour boiling hot water directly on the plant. You might need to do it multiple times, but eventually they will give up and DIE! This is how I keep Previous Next

< Back Drain Cleaner Keep your drains clean and smelling fresh. ¼ cup baking soda 1 cup distilled white vinegar 1 tablespoon salt (optional) If your sink drain is draining slowly, remove the stopper and pour about a ¼ cup of baking soda into drainpipe and about 1 tablespoon of salt. Pour vinegar into the drainpipe. The chemical reaction between the baking soda and the vinegar scrubs the pipes and cleans it. By adding salt, it works as a scrubbing agent. Use this recipe on a monthly basis to also keep your drainpipes draining quickly and smelling fresh. Previous Next

Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it! < Back FLAVORED KOMBUCHA Prep Time: 2 Minutes Cook Time: 3 Minutes Serves: 8 Level: Beginner About the Recipe Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it! Ingredients 1 - 2 quarts kombucha ⅓ - ½ cup fruit fresh or frozen Kombucha is very forgiving so don't worry about being too exact in how much to use. Preparation Once your kombucha has finished fermenting, remove the desired amount and add it to a jar with a lid. Add fruit to the kombucha, screw on the top and let sit for two days to a week - depending on the flavor you like. When the second fermentation is finished, place kombucha in the refrigerator, chill and enjoy! Previous Next

Quick and easy on the go breakfast < Back Two Ingredient Yogurt And Bagel Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner About the Recipe Ingredients Makes 4 large or 8 small bagels 1 cup Greek yogurt (use dairy-free yogurt if vegan) 2 cups self raising flour soy milk or melted butter, for brushing (optional) bagel seasoning (optional) Preparation Preheat your oven to 375F and line a baking sheet with parchment paper. In a mixing bowl, combine Greek yogurt and self-raising flour. Mix them together until a dough forms. If the dough is too sticky, you can add a little extra flour. Turn the dough out onto a floured surface and knead it for a few minutes until it becomes smooth. Divide the dough into 4 equal portions for large bagels or 8 equal portions for small bagels. Roll each portion into a ball and then use your thumb to poke a hole through the center to create the bagel shape. You can gently stretch the hole to your desired size. Place the shaped bagels onto the prepared baking sheet. If you'd like, you can brush the tops of the bagels with soy milk or melted butter for a shiny finish and sprinkle bagel seasoning on top of each bagel for extra flavor. Bake for 20-25 minutes or until they turn golden brown. Remove from the oven and let them cool completely on a wire rack. Serve with your favorite spreads, enjoy and follow for more recipes! Previous Next

Honey BBQ Chicken Wraps made with crispy baked chicken smothered in a simple homemade honey BBQ sauce. < Back Honey BBQ Chicken Wraps Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe Honey BBQ Chicken Wraps made with crispy baked chicken smothered in a simple homemade honey BBQ sauce. Ingredients 1/2 recipe baked popcorn chicken 4 large flour tortillas 2 cups packaged coleslaw (or broccoli slaw) 1 1/2 cups shredded cheddar cheese Honey BBQ Sauce: 1 cup barbecue sauce 1/4 cup honey 2 Tablespoons ketchup Sriracha hot sauce (optional), to taste Preparation If we ever go out to eat at a chain restaurant like Buffalo Wild Wings, Red Robin or some place like that, I always go straight for the “wrap” options on the menu. Wraps always sound good to me, and I also love to get ideas from the menu of ways I can make them from home. They make great, EASY dinners, and I can always count on my family to eat them happily. These Honey BBQ Chicken Wraps were developed in the aftermath of making this yummy baked popcorn chicken. We loved this crispy, juicy popcorn chicken so much (especially dipping it in BBQ sauce!) that I knew immediately that I wanted to transform it into a wrap. I kept this recipe pretty simple because crispy baked chicken smothered in BBQ sauce is the real star of the wrap. I added some coleslaw for crunch and flavor and the end result was completely DELICIOUS! For the sauce: Heat the sauce ingredients in a small saucepan over medium heat for 5 minutes, stirring occasionally. Place the baked popcorn chicken bites into a large bowl. Pour most of the warm honey BBQ sauce on top (reserve a little extra for dipping or adding to the wraps) and gently toss to coat. Assembly: Sprinkle a handful of shredded cheese on the base of the tortilla. I like to place them on a hot skillet for a minute or two for the cheese to begin to melt. Top with 5-6 pieces of BBQ popcorn chicken. Drizzle with a little more BBQ sauce if you like a lot of sauce. Top with a handful of coleslaw mix. Roll and secure with a toothpick, if needed. Serve immediately. Previous Next

This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. < Back Upside Down Coffee Cake Prep Time: 45 Minutes Cook Time: 1 Hour 30 Minutes Serves: 16 Level: Beginner Ingredients ½ cup butter 2 cups light brown sugar 3 cups fresh peaches, pitted and sliced ⅔ cup margarine 1 ⅓ cups white sugar 4 eggs 2 teaspoons vanilla extract 1 ⅓ cups milk 3 ⅓ cups all-purpose flour 4 teaspoons baking powder ½ teaspoon salt 1 teaspoon ground cinnamon Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside. Step 2 In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into the bottom of the springform pan. Sprinkle with sliced peaches. Step 3 In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in a pan. Step 4 Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm. Previous Next

Grandma's easy bone broth recipe for soup, gravy, or turkey pie filling! < Back Turkey Bone Broth Prep Time: 10 min Cook Time: 12 to 24 hours Serves: 8 Level: Beginner About the Recipe Ingredients For the Broth… 2 lbs. carcasses and mixed bones (your left over holiday turkey) 2 tablespoons apple cider vinegar 2 1/2 quarts cold water Optional Veggies… 1 medium onion (with skin, chopped in half) (optional) 1 bulb garlic (with peel, cut in half) (optional) 2 stalks celery (with leaves, roughly chopped) (optional) 1 carrot (with ends, unpeeled, roughly chopped) (optional) Optional Herbs… 1 bay leaf (optional) 1/2 bunch fresh parsley (optional) 1 or 2 sprigs fresh thyme (optional) 3 or 4 teaspoons rubbed sage (optional) Preparation Place the bones in a large crockpot along with the vinegar and water. Add the veggies and herbs, and let sit for 30 minutes so the vinegar can begin pulling the goodness from the bones. (This is not a huge deal; if you start your stock at night before you go to bed and don't want to wait, just omit this step.) Set the cooker on low and cook for 12 to 24 hours. The next day, strain the stock in a colander. Put the stock in the refrigerator to allow the fat to rise and solidify on the top (see recipe notes below). Skim the fat (save it in zippered bags in the fridge or freezer for gravies and for flavoring meals). Separate the stock into cup-size portions and freeze in zip-lock bags for future use. You can also bottle the broth for your storage. Previous Next

In this step-by-step guide, we will walk you through the process of making vegan honey using cat grass seeds and glutinous rice. < Back Vegan Honey (maltose syrup made from wheat grass) Prep Time: 6 Days Cook Time: 2 Hours Serves: 24 Level: Beginner About the Recipe In this step-by-step guide, we will walk you through the process of making vegan honey using cat grass seeds and glutinous rice. Ingredients 2 Large shallow trays (Ideally use 2 seed sprouter trays.) Cheesecloth 1 Spray bottle Rice Cooker 1 Large pan 3 Mason jars (I used 3 8-oz mason jars to store my homemade vegan honey. You can also use a 24-oz large mason jar.) 1 Food thermometer (Optional) Preparation Step-by-step INSTRUCTIONS: 1. Place the wheat grass seeds in a bowl of water and let them soak for about 12 hours. This will help speed up germination. 2. Rinse a piece of cheesecloth under running water, gently squeeze out the water so that the cheesecloth is damp. Lay the cheesecloth flat on a tray or shallow dish . Evenly sprinkle the soaked cat grass seeds over the surface of the cheesecloth. Gently place a layer of kitchen paper over the seeds, allowing some space for air circulation. This helps retain moisture for germination. (For the best result, you can use a seed sprouter tray with a lid and small holes on the bottom . If so, the cheesecloth and kitchen paper is not needed). 3. Twice a day , remove the kitchen paper and thoroughly wet the seeds by spraying water over them. After you wet the seeds, carefully lift up the cheesecloth (with seeds on it) from the tray and rinse the tray under running water, then carefully place the cheesecloth back on the tray, covering the kitchen paperback. (It’s important to keep the tray clean and not to let the cheesecloth sit in water to prevent mold or rot.) 4. The growing duration can vary depending on the season and room temperature. In my experience during the summer, it took approximately 5 days for wheat grass seeds to reach a height of 2 inches . Once the wheat grass reaches this height, wash, drain, and soak 5½ cups of glutinous rice in 6 cups of water overnight . 5. The following day, transfer the soaked glutinous rice along with the soaking water into a rice cooker . Choose the “rice” mode and cook the rice until it is completely done. 6. Once the glutinous rice has finished cooking, remove the lid of the rice cooker and fluff the rice using a spoon . This will help it cool down more quickly. 7. Harvest the wheat grass. Make sure to carefully preserve the roots as you pull the wheat grass off the cheesecloth. The roots contain a great amount of enzymes, so it’s important to keep them intact. 8. Thoroughly rinse the wheatgrass multiple times, at the same time remove any spoiled or non-germinated seeds. 9. Use a food processor or a knife to chop the wheat grass and its roots as fine as possible . 10. Once the cooked glutinous rice has been cooled to 60℃/140℉ , add the chopped wheatgrass into the rice cooker. Thoroughly blend them together with clean hands. (If you don’t have a thermometer, you can touch the glutinous rice with your finger, at 60 ℃, it would feel hot, but not unendurably hot .) 11. Place the lid on the rice cooker, choose the “keep warm” mode , and set a timer for 5 hours. (If your rice cooker doesn’t have the keep warm function, you can also place the pot into an oven and set its temperature at 60℃/140℉ for 5 hours.) 12. Set a fine mesh straining bag (or 3 layers of cheesecloth) over a large pan , pour the glutinous rice and wheat grass mixture into the bag. Lift the bag and squeeze it repeatedly to extract as much liquid as possible. Discard the solids remaining inside. 13. Simmer the liquid over medium heat for approximately one and a half hours until it transforms into a syrupy consistency or until the overall temperature reaches 105℃/220℉ . During the first hour, intermittently stir the mixture using a spatula. In the last half hour, increase the frequency of stirring to prevent the bottom from burning. 14. Use a fine mesh skimmer to remove any floating foam. Transfer your homemade vegan honey into sanitized Mason jars. Let the syrup cool to room temperature before tightly closing the lid of the Mason jar. Place the wheat grass seeds in a bowl of water and let them soak for about 12 hours. This will help speed up germination. Rinse a piece of cheesecloth under running water, gently squeeze out the water so that the cheesecloth is damp. Lay the cheesecloth flat on a tray or shallow dish . Evenly sprinkle the soaked cat grass seeds over the surface of the cheesecloth. Gently place a layer of kitchen paper over the seeds, allowing some space for air circulation. This helps retain moisture for germination. (For the best result, you can use a seed sprouter tray with a lid and small holes on the bottom . If so, the cheesecloth and kitchen paper is not needed). Twice a day , remove the kitchen paper and thoroughly wet the seeds by spraying water over them. After you wet the seeds, carefully lift up the cheesecloth (with seeds on it) from the tray and rinse the tray under running water, then carefully place the cheesecloth back on the tray, covering the kitchen paperback. (It's important to keep the tray clean and not to let the cheesecloth sit in water to prevent mold or rot.) The growing duration can vary depending on the season and room temperature. In my experience during the summer, it took approximately 5 days for wheat grass seeds to reach a height of 2 inches . Once the wheat grass reaches this height, wash, drain, and soak 5½ cups of glutinous rice in 6 cups of water overnight . The following day, transfer the soaked glutinous rice along with the soaking water into a rice cooker . Choose the "rice" mode and cook the rice until it is completely done. Once the glutinous rice has finished cooking, remove the lid of the rice cooker and fluff the rice using a spoon . This will help it cool down more quickly. Harvest the wheat grass. Make sure to carefully preserve the roots as you pull the wheat grass off the cheesecloth. The roots contain a great amount of enzymes, so it's important to keep them intact. Thoroughly rinse the wheatgrass multiple times, at the same time remove any spoiled or non-germinated seeds. Use a food processor or a knife to chop the wheat grass and its roots as fine as possible . Once the cooked glutinous rice has been cooled to 60℃/140℉ , add the chopped wheatgrass into the rice cooker. Thoroughly blend them together with clean hands. (If you don't have a thermometer, you can touch the glutinous rice with your finger. At 60 ℃, it would feel hot, but not unendurably hot .) Place the lid on the rice cooker, choose the "keep warm" mode , and set a timer for 5 hours. (If your rice cooker doesn't have the keep warm function, you can also place the pot into an oven and set its temperature at 60℃/140℉ for 5 hours.) Set a fine mesh straining bag (or 3 layers of cheesecloth) over a large pan , pour the glutinous rice and wheat grass mixture into the bag. Lift the bag and squeeze it repeatedly to extract as much liquid as possible. Discard the solids remaining inside. Simmer the liquid over medium heat for approximately one and a half hours until it transforms into a syrupy consistency or until the overall temperature reaches 105℃/220℉. During the first hour, intermittently stir the mixture using a spatula. In the last half hour, increase the frequency of stirring to prevent the bottom from burning. Use a fine mesh skimmer to remove any floating foam. Transfer your homemade vegan honey into sanitized Mason jars. Let the syrup cool to room temperature before tightly closing the lid of the Mason jar. Did you know that you can make vegan honey at home from wheat grass , or even cat grass? That’s right! By combining cat grass , a popular snack for your feline companion, with glutinous rice , you can easily produce a delectable and naturally sweet vegan honey alternative. This process doesn’t require the involvement of bees and results in a delightful, smooth texture that will surely satisfy your taste buds. In this step-by-step guide , we will walk you through the process of creating your very own homemade vegan honey using simple, everyday ingredients and techniques . Summarization of the recipe: Begin by soaking the wheat grass seeds to aid in germination, then spread them on damp cheesecloth. Spritz the seeds with water twice a day, rinsing the tray to prevent mold. Once the wheat grass is about 2 inches tall, soak glutinous rice and cook it before adding finely chopped wheatgrass. Let it blend in the rice cooker on “keep warm” mode for 5 hours. Strain the mixture, simmer the liquid until syrupy at 105℃/220℉, and transfer it to sanitized Mason jars. Allow the honey to cool before sealing the jars. Get ready to indulge in your own delicious, naturally sweet vegan honey creation! What is vegan honey? In general, vegan honey refers to a honey substitute or alternative that is made without the involvement of bees or any animal-derived ingredients. Vegan honey alternatives can be made from various sources such as fruits, flowers, or plant extracts. These alternatives aim to mimic the taste, texture, and sweetness of traditional honey. In this current recipe, our homemade vegan honey is actually maltose syrup, which has a rich, caramel-like sweetness and a smooth and viscous texture, just like honey. It is produced by breaking down the starches in malted grains into simpler sugars, primarily maltose. The roles of wheat grass and glutinous rice The two important ingredients in this recipe are wheat grass and glutinous rice Wheat grass and roots are rich in enzymes , particularly amylase, which plays a crucial role in breaking down starches into simpler sugars. The germination process of wheat grass activates these enzymes, making it an ideal source for extracting maltose. The enzymes in wheatgrass initiate the conversion of starches in glutinous rice into maltose during the fermentation process. Fun fact : Human saliva contains amylase too, which plays a role in the initial digestion of starches in the mouth. That’s why when you chew on rice for a prolonged period, you may experience a subtle sweetness in your mouth. Glutinous rice , also known as sticky rice or sweet rice, contains a high amount of amylopectin, a type of starch. The amylase in wheat grass breaks down the starches in glutinous rice, resulting in the production of maltose syrup. Tips for making vegan honey at home 1. Choose rice with a high starch content The starches in rice is one of the key ingredients in this recipe. Therefore, choosing rice varieties with a higher starch content will result in a sweeter and thicker end product. For optimal results, it is recommended to use glutinous rice (also known as sticky rice or sweet rice) in this recipe. However, if glutinous rice is not available, you can also substitute it with other high-starch rice varieties like sushi rice , Arborio rice , Calrose rice , or Jasmine rice . Try not to use Basmati rice , as it has a lower starch content compared to the previously mentioned varieties, resulting in a lighter taste and texture when used for making vegan honey. 2. Use cat grass seeds The most commonly used cat grass seeds come from varieties such as oat grass, wheatgrass, rye, and barley grass. All these seeds contain a great amount of amylase when they germinate. So, regardless of the specific type of cat grass seeds you have, you can use them for making vegan honey with no problem. 3. Grow cat grass for making vegan honey Growing cat grass at home can be incredibly easy, requiring minimal effort. One convenient method is to cultivate it on a shallow tray, using cheesecloth as a lining, eliminating the need for soil. To grow cat grass for vegan honey, it is important to loosely cover the seeds with kitchen paper to block direct sunshine . There are some main reasons: Moisture retention : Direct sunlight can cause the soil to dry out quickly. By covering the seeds, you create a microclimate that helps retain moisture, promoting better germination and early growth. Protection from overheating : Intense sunlight can generate excessive heat, which may be detrimental to the germination process. By providing a cover, you shield the seeds from potential overheating, creating a more favorable environment for their development. Minimize chlorophyll production : covering the grass can inhibit the production of chlorophyll, which has a earthy and leafy taste. By minimizing chlorophyll production in the grass, we can enhance the purity of our vegan honey’s taste. An additional crucial suggestion is to daily rinse and drain any excess water from the tray to maintain cleanliness and prevent the occurrence of mold or rot. For the best result, you can use a seed sprouter tray so that the cat grass’s roots won’t sit in water . 4. Monitor the temperature The optimal temperature for the activity of amylase derived from wheat grass is between 50 to 70 ℃ ( 122 to 158 ℉ ). These enzymes are often classified as thermophilic or heat-tolerant, meaning they can function effectively at higher temperatures. But when the temperature is higher than 80 ℃ ( 176 ℉ ), the enzyme’s structure can become disrupted, leading to a loss of its catalytic activity. Therefore, it is important to ensure that you let the cooked glutinous rice cool to approximately 60℃/140℉ before incorporating the chopped wheatgrass through blending. Additionally, ensure that the temperature setting of your rice cooker is within the range of 50 to 70 ℃ (122 to 158 ℉) when utilizing the “keep warm” mode. If you don’t have a rice cooker, you can set your oven at 60℃/140℉ or use the oven “keep warm” mode. 5. Texture of finished vegan honey Once finished thickening, the texture of vegan honey should be slightly lighter than store-bought bottled honey, as it will turn thicker after it’s cooled. You can keep track of the temperature using a food thermometer . The desired temperature range for thickened vegan honey should fall between 105 to 110 ℃ (221 to 230 ℉ ). Before taking the temperature measurement, it’s advisable to give the mixture a thorough stir to ensure an accurate reading, as there may be some variations in temperature within the mixture. If you don’t have a food thermometer, you can simply do a V Shape Test using a spatula. Use a spatula to scoop up some liquid from the pan. The liquid should be maintained without falling , it should naturally form a 1-2 inch V shape on the edge of the spatula. At this point, the vegan honey has been thickened into the desired texture. 6. Storage of homemade vegan honey While the liquid is still hot, transfer it into sanitized Mason jars. Avoiding direct sunlight, homemade vegan honey can be stored at room temperature for up to 2 months . It can be stored in the fridge for up to 1 year . But it will turn hard or crystallize when stored in the fridge. However, this change in texture does not indicate spoilage or a loss of quality. Crystallized vegan honey can be easily restored to a liquid state by gently heating it. You can place the jar of crystallized honey in warm water, and stir until it becomes smooth again. EQUIPMENT for making vegan honey: 2 Large shallow trays (Ideally use 2 seed sprouter trays.) Cheesecloth 1 Spray bottle Rice Cooker 1 Large pan 3 Mason jars (I used 3 8-oz mason jars to store my homemade vegan honey. You can also use a 24-oz large mason jar.) 1 Food thermometer (Optional) INGREDIENTS List: 1½ cup Wheat grass seeds (300g) 5½ cup glutinous rice (1200g; Can also use regular white rice . But glutinous rice contains higher starch content , resulting in a shinier appearance and sweeter taste for the homemade vegan honey.) 6 cup cold water (1400ml; for soaking and cooking the glutinous rice) NOTES 1. Storage of homemade vegan honey Avoiding direct sunlight, homemade vegan honey can be stored at room temperature for up to 2 months . It can be stored in the fridge for up to 1 year . But it will turn hard or crystallize when stored in the fridge. However, this change in texture does not indicate spoilage or a loss of quality. Crystallized vegan honey can be easily restored to a liquid state by gently heating it. You can place the jar of crystallized honey in warm water, and stir until it becomes smooth again. 2. Usage of homemade vegan honey Our homemade vegan honey is actually maltose syrup, also known as malt syrup or malt extract, is a sweetener commonly used in various culinary applications. Here are some common uses: Baking: vegan honey can be used as a sweetener in baking recipes, such as bread, cakes, cookies, and pastries. It adds a mild sweetness and helps to enhance flavor and moisture in baked goods. Confectionery: vegan honey is widely used in the production of candies, toffees, caramels, and other confectionery items. It provides sweetness, texture, and a desirable chewy consistency. Brewing: vegan honey is an essential ingredient in beer brewing. It is derived from malted barley and provides fermentable sugars for yeast during the fermentation process, contributing to the production of alcohol and carbonation. Cooking and Sauces: vegan honey can be used as a sweetener in cooking various dishes, such as stir-fries, glazes, marinades, and sauces. It adds a unique sweet and savory flavor profile to dishes. Asian Cuisine: vegan honey is commonly used in Chinese and other Asian cuisines. It is an essential ingredient in dishes like Peking duck, char siu (barbecue pork), and mooncakes. Ice Cream and Desserts: vegan honey can be incorporated into ice cream, frozen desserts, and sweet sauces to add sweetness, flavor, and a smooth texture. Previous Next