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< Back Southwest Chipotle Seasoning Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1/3 cup chili powder 2 tablespoons dried cilantro 2 tablespoons cumin 2 tablespoons Mexican oregano, leaves 2 tablespoons sweet basil leaves, dried 1 tablespoon granulated garlic 1 tablespoon thyme leaves, dried 1 tablespoon crushed chipotle pepper Preparation Combine all ingredients. Store in an airtight container. Makes 1 cup. Previous Next

< Back Chile Sauce Prep Time: 20 minutes Cook Time: Serves: 7-9 pints Level: Beginner About the Recipe Ingredients 20 large tomatoes (or 1 peck) 4 large yellow onions 4 large green peppers 3 cups distilled white vinegar 1 cup granulated white sugar 3 tablespoons salt 1 teaspoon ground ginger 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 ½ teaspoons cayenne pepper (optional) Preparation Grind tomatoes, onions, and peppers through a hand grinder or food processor. Medium to small grind. Add all ingredients to a pot and boil until thick. Put thick sauce into pint jars leaving a ½ inch airspace. Wipe jar tops clean with a clean rag (some people use vinegar to wipe) and put sealing lid* on jar. Make sure that the bottle doesn’t have any chips on the top, or it won’t seal. Screw ring on evenly and firmly, but don’t overtighten. Place sealed jars in a water bath pot with a rack in hot (but not boiling) water. Lower the rack and cover the bottles with about 1-2 inches of water above the jars. Put lid on the pot and bring water to a boil. After it comes to a boil, process quarts for 10 minutes** (depending on your altitude, see note below). Keep on a gentle, but steady boil. After the bottles have finished processing, remove them from the pot and place on a cloth surface about an inch from each other, and let cool. Do not disturb the bottles until they are completely cooled. After jars are cooled, wash them off in warm water and carefully remove the lid bands. Test the seals. Store the bottled Chile sauce in your pantry. So yummy! *To prepare the sealing lid, pre-simmer in hot water so that the seal is warm when you put it on the quart jar. It will help create a better seal. **The water bath processing time noted above is for altitudes under 1,000 feet above sea level. You will need to increase your processing time according to your elevation. I’m at 5,400 feet and so I process mine for 20 minutes. To find your elevation, go to https://nchfp.uga.edu/how/general/find_altitude.html Previous Next

< Back Garlic Sauce Prep Time: 15 Minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe Homemade garlic sauce can be made to your own taste, with more or less garlic. An easy sauce that's ready within 10 minutes. Ingredients 5 tablespoons mayonnaise 4 garlic cloves about 150 ml plain full fat yogurt small handful fresh chives pepper and salt to taste Preparation Making the homemade garlic sauce -- 10 minutes Peel the garlic clove and chop them as fine as possible. We never use a garlic press, we prefer to chop the garlic with a sharp chef's knife. Finely chop the fresh chives. Homemade garlic sauce Combine the chopped garlic and chives with mayonnaise and plain full fat yogurt. Season the sauce with pepper and salt. You can make this sauce ahead of time, this way the flavors are even better. Delicious sauce to serve at your next barbecue gathering or on top of a pizza. Enjoy! Previous Next

< Back How to pressure can black beans Prep Time: 25 Minutes Cook Time: 1 Hour - 1 Hour and 30 Minutes Serves: Level: Beginner About the Recipe Learning how to pressure can black beans is so easy, and you’ll be glad to have your pantry stocked with easy convenience meals for those busy nights when getting dinner on the table is tough. Once you taste homemade black beans, you’ll never buy store-bought canned beans again. Please note: Posts may contain affiliate links. As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. Ingredients Organic Black Beans – For every quart of beans, you will need about 1 ¼ cups of dry beans. Salt – This is purely optional for taste. It may be omitted if you prefer not to use salt. Preparation How to Prepare Beans for Canning In a large stock pot, soak one part beans to three parts water for 12-48 hours. 24 hours is really ideal as 12 hours isn’t quite enough, and closer to 48 hours tends to give the beans an off flavor. After the beans have soaked, give them a thorough rinse, and fill the stock pot with fresh water just enough to fully cover the beans. Place on a stovetop, and bring to a simmer. Allow the beans to simmer for about 30 minutes so they can finish absorbing all the water they will absorb. This will help you better judge the quantity of beans. The beans will start to soften, but won’t be cooked all the way. This is what you want to see, because they will finish cooking during the canning process. Canning Black Beans (Hot Pack Method) Before continuing, be sure you’ve prepared your beans and supplies as noted above… Place the canning rack in the bottom of the pressure canner, and fill with a few inches of water. Turn the heat on low for your pressure canner. We’re not trying to bring it up to a boil, we just want it to be at a low steam. After beans have been properly prepared, fill quart jars up with HOT beans to about the shoulder leaving room for headspace. Add a teaspoon of salt (if desired) to each jar. (Note: If using pint jars, just adjust your beans and salt by half.) Finish filling the jars with water to completely cover the beans. Use a wooden or plastic utensil to remove any air pockets, and if needed, fill with more water remembering to leave about 1 ½ inches of headspace. Wipe each rim with a clean damp towel to remove any food particles. Double-check the rim with a clean dry finger to check for any nicks in the glass or residual food on the rim. Place the brand new lids on top of each jar and add bands. Tighten each band to fingertip tight (don’t crank them on, just tighten as tight as your fingertips can get them). At this point, your pressure canner should be up to temperature and starting to steam. Carefully lift your jars, one at a time, and place them into the canner. Put your canning lid on and secure it according to the manufacturer’s instructions. With the heat on at medium-high, bring the canner to full steady steam, and let the canner vent steam for 10 minutes. Be sure you know the proper pressure for your elevation. If you live at sea level to 1,000′ elevation you’ll can at 10 psi (pounds of pressure per square inch). Check out this page for making altitude adjustments when canning above an elevation of 1,000′. Place the pressure regulator (or “jiggler”) onto the vent and allow pressure to slowly climb to full pressure. Stabilize the pressure by making small adjustments to the heat until the pressure remains steady at the correct psi. Set your timer for full processing time as soon as the canner has stabilized at full pressure. Process quarts for 90 minutes, and pints for 75 minutes. Once the time is up, turn off the heat and allow the pressure to return down to zero pressure naturally. (This should take about 20 minutes.) Remove the regulator (or jiggler), and set a timer for ten minutes to allow all the steam to escape. Remove the lid carefully (it’s still HOT!) and, using a jar lifter, move the jars to a kitchen towel on a counter where they can cool undisturbed for 12-18 hours. Check seals, remove bands, clean and label jars before putting them into storage. Storing Beans Properly storing your beans will ensure they keep long enough for you to eat through them. If stored correctly, canned beans should last for up to five years, but I like to eat our canned food up within a year because the nutritional value starts to degrade after that time. If you’re fortunate enough to have a large pantry, you can store the canned beans in there. But if you’re short on space, a basement, garage (as long as temperatures don’t get too hot), a root cellar, or even extra space under a bed will all work fine. Be sure to remove the bands after 24 hours. If any of your beans didn’t get a proper seal, move them to the refrigerator and consume them within 48 hours. But if any of your jars had a “false seal” you’ll want the bands off so the lid can come loose and let you know the jar is bad. Likewise, you don’t want to stack jars directly on top of each other. If you need to stack your jars, place a piece of cardboard between each layer, and try to stagger the jars so they’re not directly on top of the jar below. Cooking with Canned Beans The beauty of home-canned beans is that you can use them exactly the same way as a can of beans from the grocery store. Add them to soup, stew, chili… you can even eat them straight from the can without heating them up! Supplies and Ingredients Needed Organic Black Beans – For every quart of beans, you will need about 1 ¼ cups of dry beans. Salt – This is purely optional for taste. It may be omitted if you prefer not to use salt. Jars, Lids, & Bands – Thoroughly wash jars, lids, and bands with hot soapy water, and rinse well. Canning Funnel – This makes ladling your beans into the jars so much cleaner! Pressure Canner – Check all the seals, gaskets, lid, and dial gauges to make sure everything is clean and in good working order. Damp Towel – Make sure this is a freshly cleaned towel so that bacteria is not introduced into the seals of your jars. Wooden or Plastic Jar Scraper – Do not use metal. Metal can damage your jars over time. Jar Lifter – Essential for removing hot jars out of the pressure canner once they’re done! Previous Next

< Back Rhubarb Strawberry Lemonade Prep Time: 30 minutes Cook Time: 10min Serves: Level: Beginner About the Recipe Ingredients 2 1/2 cups rhubarb coarsely chopped 2 cups strawberries fresh or frozen, no need to chop 1 1/4 cup sugar (1/2 c for Rhubarb. soak) 1 cup concentrated or fresh lemon juice 4 cups of water 3 cups of ice Lemons / strawberries and rhubarb for decoration (optional Preparation Put the rhubarb, strawberries and 1/4 c of water and 1/4 cup of sugar in a small sauce pan and bring the heat up to medium/high. Use a potato masher to squish the strawberries and their juices out. Keep the mixture at a low simmer until the rhubarb is softened - shouldn't be any more than 5 minutes. Pour the cooked strawberry rhubarb mixture into a blender and puree –Transfer the puree to the freezer to chill for a quick half hour. Once the strawberry rhubarb mixture is cooled. In a pincher of your choice pour in 4 cups of water, 1 cup of sugar and 1 cup of lemon juice stir well. Next put in your cooled down Rhubarb Strawberry blend and stir. You can keep as is or filter it to get the blended pulp out. I recommend you do that if you are serving it from a spout. Once everything is blended well, add in the 3 cups of ice. For a little extra lemon zip add some lemon zest To be extra fancy add some cut up strawberries, rhubarb and lemon slices! Previous Next

< Back Water Pie Prep Time: 15 Minutes Cook Time: 1 Hour Serves: 4 Level: Beginner Ingredients 1 9-inch deep-dish pie crust, unbaked 1 1/2 cups water (that is one and a half cups) 4 tablespoons all-purpose flour 1 cup sugar 2 teaspoons vanilla extract 5 tablespoons butter, cut into 5 pieces Preparation Preheat the oven to 400 and set empty pie crust on a baking sheet. 1 9-inch deep-dish pie crust, unbaked Pour 1 + 1/2 cups water into the pie crust. 1 1/2 cups water In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir. 4 tablespoons all-purpose flour,1 cup sugar Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this. 2 teaspoons vanilla extract,5 tablespoons butter, cut into 5 pieces Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes. Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting. Previous Next

< Back Horchata Prep Time: 30 minutes Cook Time: 8+ hours soaking time Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup uncooked long-grain rice 5 cups warm water 2 cinnamon sticks ½ cup sliced almonds (optional) 1 cup of milk 2 teaspoons vanilla 1/3 cup granulated sugar (to taste) Ice cubes Preparation Rinse rice under cold running water until the water runs clear. Add the rinsed rice, almonds, cinnamon sticks, and 3 cups of water to a container. Cover and refrigerate for at least 8 hours, or up to 24 hours. Put the soaked ingredients into a blender and add the last 2 cups of water. Blend on high until completely smooth. Strain to remove pulp. When completely smooth, pour into a large pitcher and add the milk, sugar, and vanilla extract. Stir until the sugar has completely dissolved. Serve over ice. Previous Next

< Back 3 Pound Peanut Butter Cup Pie Prep Time: Cook Time: 10 Minutes Serves: 8 Level: Beginner Ingredients 1 4-ounce bar semi-sweet chocolate baking bar 1 16-ounce jar peanut butter 1/4 cup almond milk 2 tablespoons canola oil 3 tablespoons powdered sugar Preparation Hershey's released something to be thankful for, indeed — a pie-sized version of their beloved Reese's Peanut Butter Cups. Yes, you read that correctly — they made several thousand of these three-and-a-half pound giant peanut butter cups, just in time for Thanksgiving. Marked at $45 per item, the cup-pies flew off the (digital) shelves, selling out in less than an hour. I admit, I was jealous that I hadn't even had the option to buy the massive replica of my favorite childhood Halloween treat, even if I'd wanted to. All 3,000 pies were gone before I had even heard about them. But, I didn't sit back and cry. I made my own. First, I looked up a peanut butter cup recipe. I was surprised to find that the recipe was quite simple. It called for three ingredients: creamy peanut butter, semi-sweet baking chocolate, and powdered sugar. I did end up using canola oil and almond milk to thin out the creamy peanut butter (along with the powdered sugar the recipe called for) and to give it a slightly smoother, softer, and creamier consistency. How to DIY a Reese's Peanut Butter Cup Pie First, I melted the chocolate in the microwave in a glass Pyrex cup, poured about 1/4 c. in the pie tin, then I froze it for five minutes. (One of the most challenging parts of this process was making room in my overstuffed freezer!) I then repeated that process with more chocolate to get a nice thick chocolate shell. Next, I emptied a jar of peanut butter into a sauce pan and added ¼ cup almond milk, 2 tablespoons canola oil, and 3 tablespoons powdered sugar. I stirred over medium heat until the peanut butter became soft and workable. I then poured the peanut butter filling into the frozen chocolate shell and froze it again, thinking that might help keep the filling and chocolate coating from combining. Next, I dumped the rest of the chocolate on top of the pie and smoothed it out, popping it back into the fridge for the last time. Fifteen minutes later, the pie looked every bit as good as the Reese's version, but I paid only a fraction of the cost: The total pie cost me just over $5.00 — baker's chocolate, $2.50; peanut butter, $1.29; confectioners sugar, $1.39.) My mom suggested cutting the pie with a warm, dry knife so it'll slice through the thick chocolate. Just whatever you do, don't Google the calorie count. Previous Next

< Back Bottled Stewed Tomatoes Prep Time: 30 minutes Cook Time: 45+ minutes Serves: 21 quarts Level: Beginner About the Recipe Ingredients 1 bushel *fresh picked tomatoes** Lemon juice OR citric acid Canning salt Preparation Prepare a large pot of boiling water and a sink or large pot of cold water (preferably with ice floating). Dip the ripe tomatoes in the hot water for about 30 seconds, or until the skin splits. Immediately remove the tomatoes and submerge in the cold water to stop the cooking and help release the skin. Remove the core and the skin, cut in half and place directly into the clean quart bottle. Keep adding the tomatoes until the bottle is completely filled. You can squash them into the bottle to make sure it is completely full with a ½ inch air space at the top. Run a wooden spoon or chopstick around the tomatoes to release any air pockets. Add 2 tablespoons of lemon juice (or ½ teaspoon citric acid) to each quart. Add 1 teaspoon canning salt. (You can use regular salt, but there will be a white residue. It doesn’t change the taste or result.) Wipe jar tops clean with a clean rag (some people use vinegar to wipe, I don’t) and put sealing lid*** on jar. Make sure that the bottle doesn’t have any chips on the top or it won’t seal. Screw ring on evenly and firmly, but don’t overtighten. Place sealed jars in a water bath pot with a rack in hot (but not boiling) water. Lower the rack and cover the bottles with about 1-2 inches of water above the jars. Put lid on the pot and bring water to a boil. After it comes to a boil, process quarts for 45 minutes**** (depending on your altitude, see note below). Keep on a gentle, but steady boil. After the bottles have finished processing, remove from the pot and place on a cloth surface about an inch from each other, and let cool. Do not disturb the bottles until they are completely cooled. After jars are cooled, wash them off in warm water and carefully remove the lid bands. Test the seals. Store the bottled stewed tomatoes in your pantry. They will look lovely. If one of the bottles doesn’t seal, remove the lid, clean the top, and replace it with a new lid, and reprocess. Or just make tomato soup or spaghetti sauce. My grandpa liked eating stewed tomatoes with toast. *Depending on the size and type of tomato, one bushel of tomatoes is about 53+/- pounds and you will be able to get anywhere between 15-21 quarts. **My tomato preference to bottle is Early Girl or Better Boy because they can both be used for a variety of fresh recipes also, they are meaty and not too watery, and they are both easy to grow. They are also easy to handle when bottling. You choose your favorite tomato. I have yet to taste a bad bottled tomato. ***To prepare the sealing lid, pre-simmer in hot water so that the seal is warm when you put it on the quart jar. It will help create a better seal. ****The water bath processing time noted above is for altitudes under 1,000 feet above sea level. You will need to increase your processing time according to your elevation. I’m at 5,400 feet and so I process mine for 55 minutes. To find your elevation, go to https://nchfp.uga.edu/how/general/find_altitude.html Previous Next

< Back Fermented Garlic Honey Prep Time: 5 Minutes Cook Time: N/A Serves: 16 tablespoons Level: Beginner About the Recipe How to make fermented garlic honey; a tasty condiment with cold and flu combatting abilities, immune-boosting properties, and an impressive shelf-life; perfect for enjoying for years to come! Best of all, all you need is two ingredients and a sterilized jar! Ingredients 1 cup raw honey (YOU CAN USE MORE OR LESS, JUST MAKE SURE THE RATIO IS 1:1.) Preparation STEP 1: PREPARE THE GARLIC 1. You’ll need to peel the garlic using one of several methods. Then transfer the peeled garlic cloves to a sterilized glass jar with an airtight seal. 2. It’s a good idea to lightly crush or chop the cloves in half to speed up the fermentation process. Alternatively, you could prod the whole cloves a few times – to encourage the release of their juices into the honey. STEP 2: ADD THE HONEY AND FERMENT 1. Fill the jar with honey, mix it, and then seal it. 2. Once sealed, turn the jar upside down (this is why a good seal is essential) and set it aside. Place a plate beneath the jar, just in case, though I’ve never had issues with overspill/leaks. 3. For two weeks, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up of gases (co2) to release and then close, shake (or stir it), turn upside down, and set aside again. Be quick while doing this as too much oxygen introduced to the honey and garlic at this stage can impact the fermentation process. Just a quick opening of the lid should be enough to release the gases. During this time, you’ll likely see "activity" in the form of foaming or bubbling within the jar. The amount can vary, and it won’t always be majorly noticeable. The honey will become more watery, too, as the garlic releases liquid into the mixture. 4. After two weeks, the fermented garlic is ready to enjoy, though I’d wait a month for even better results! If you don’t plan on using it very often, then it may still need burping occasionally, though the build-up of gases will slow down over time. HOW TO STORE? 1. Store the jar of fermented garlic and honey in a cool dark location away from direct sunshine – like a kitchen cupboard or pantry. As long as you store the honey with an airtight lid and don’t allow any moisture to enter the jar, then the garlic honey can last for years! Note that it’s normal for the honey and garlic to darken over time – it’s even normal for your garlic to turn blue/green (though this isn’t typical for a honey ferment)- it’s a natural reaction. Notes To avoid manually burping the jar: You can use a self-burping bale wire jar (fido jars) or purchase jars with airlock lids or other ferment lids. Just make sure to shake the jar still to keep the honey submerged. Using fermenting weights: One way to make sure the garlic stays submerged under the honey even before it naturally sinks is to use fermenting weights. You can buy fermenting jars that come with weights to fit those jars specifically. The fresher the garlic, the better: Try to use the freshest garlic that you can as it will produce the quickest and best ferment. Leave a little headspace: While it’s not 100% necessary to do so, some batches may foam up more than others and cause overspill (especially with self-burping jars. For that reason, I always leave headspace at the top of the jar. The perfect fermentation period: The best time to begin enjoying your fermented garlic honey is when the main fermentation is over; it won’t be as foamy, the honey will have thinned out and started to darken, and the honey will have sunk to the bottom of the jar. This usually takes between 4-6 weeks. Though waiting 3 months is even better. If you have the patience, I recommend making sure some are left in the jar after a year for a genuinely delicious surprise! How much honey to use: While it’s important to use enough honey to submerge the garlic entirely, there IS such a thing as too much honey when it comes to fermenting. I recommend using around a 1:1 ratio of garlic to honey. If you use too much, then the anti-microbial properties in the honey will essentially ‘smother’ the garlic rather than allow it to release its juices and begin the fermentation process. If you want to add more honey, you may also need to add a little water to the honey to kickstart the fermentation process. Previous Next

< 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