Lychee Berry Chia Jam (It’s Vegan!)

Recently, I decided to go vegan. Not for any moral or ethical reason, but that’s a nice bonus. I can’t really process meat well, dairy makes my skin break out, so really all I’m giving up is eggs, which I’m not too fond of anyways, so…no big life changes here. But I did start a new Instagram, because I figure I’m more likely to make healthy dishes if I can take pretty pictures for the internet, and I didn’t want to spam everyone on my personal Instagram a million times a day with pictures of food. The new, vegan food based Instagram is here. I’ll post recipes on this blog every so often, but a lot of things are really simple (because it’s summer in Texas and I don’t want to be in a hot kitchen) so they don’t need recipes.

Also, I’m not a real big fan of jams or jellies in general, because I feel they’re way too sweet, so being able to control the sweetness for this one was a big help, and I like it a lot.

berries.jpg
Look at all those fresh berries. I used strawberries, blackberries, and raspberries, but really you can use any fruit you like, the recipe is really flexible. 

Lychee Berry Chia Jam

350g strawberries, quartered.

100 g blackberries, cut in half

150g raspberries

1/4 cup lychee juice/nectar 

4 tbsp chia seeds, divided

3 tbsp light agave nectar

First things first I took 3 tablespoons of chia seeds and put them in the lychee juice to soak. Save the remaining tablespoon for the end, you may or may not need it.

Next, chop up your berries. You’ll be smashing them later, but chop them roughly how big you want them to end up. I found that chopping the strawberries and the blackberries at least was best, the raspberries smashed easily without being chopped. Put your berries in a medium saucepan and heat them, on low to medium heat. They’ll release their juice and cook down. After they get soft, turn the heat as low as you can, take a potato masher or fork, and mash them to however chunky you want them.

Your chia seeds should have absorbed all of the juice by now, so add that to the saucepan and mix well. The chia thickens the jam so you don’t have to use pectin.

Add the agave nectar, and taste (blow on the spoon, this is hot), adding more if you prefer your jam sweet.

Turn off the heat, and if you feel you have too much liquid, add the remaining chia seeds, and stir so they absorb it.

Let the jam come to room temperature before you put it in a jar, it’ll set some more, and then put it in the fridge.

One serving is about two tablespoons, and this recipe makes sixteen servings. Each two tablespoon serving has 44 calories, 0.9g fat, 8.4g carbs, and 1.1g protein.

jam
This is my jam. 

I like having it on crackers, and it’s especially good with chocolate hazelnut butter.

As always, you can find me on Twitter or Instagram, by email, thisisnotaquickstory@gmail.com, or now at my new vegan food based instagram, PickyEatersInternational.

 

 

Advertisements

Spinach and Leek Hummus

I know, I know, two recipes in a row. Bear with me, I’ve been working more than usual. This one is quick and easy, I promise.

When I was a junior in high school, my Arabic teacher took us to the school kitchen and taught us how to make hummus. I remember thinking it was remarkably easy, and she mentioned how you could add basically anything to the base recipe. And since spinach is so versatile, and I add it to pretty much everything, today I decided to add it to hummus. And it was fantastic.

Green hummus

Don’t let the bright green color fool you, you can hardly taste the spinach. And the recipe is so simple.

You need:

1 can (14oz) chickpeas, drained and rinsed

30g leeks, chopped

80g fresh spinach

5g (3 cloves) garlic, roughly chopped

2 tbsp tahini

1 tbsp olive oil

First, heat the olive oil and lightly roast the leeks and the garlic. What I like to do is let the oil heat completely, and then toss in the garlic and leeks, immediately turning off the heat. Everything will sizzle nicely while you do the rest, which means you don’t have to actively watch it.

While that’s happening, put the chickpeas and tahini in the blender, and pulse it until it’s mostly pureed. You might need to add water, do so a tablespoon at a time until it’s the consistency of peanut butter.

At this point, take the leeks and garlic off the stove and put it in the blender, getting as much of the olive oil into the blender as well. Blend it up.

When that’s all smooth, slowly at the spinach until it’s all incorporated. You can add some salt at this point too, I needed about a teaspoon. I also added a touch of paprika. Chili powder would have been ideal, but I didn’t have any.

Once everything is blended and there are no chunks, you’re good to go. Serve with pita chips, tortilla chips, on toast, whatever floats your boat.

As always, you can find me on Twitter or Instagram, and by email at thisisnotaquickstory@gmail.com.

Garlic Roasted Broccoli

This is the most delicious thing I’ve ever made. I know I say that a lot, but this is really good. It’s broccoli. With garlic.

roasted broccoli

And it’s one of those super quick twenty minute recipes you can put together at the last second when you want a side dish, but let’s be real, I just eat it as a meal.

You need:

1 head of broccoli, chopped into bite sized florets

3 tsp olive oil

2 cloves garlic

1 pinch salt

1 pinch black pepper

4 tsp grated Parmesan (optional)

The first thing you should do is put the garlic in the olive oil and let it sit. Also preheat your oven to 400F, with one rack about five inches from the top heating element. Once you’ve got the broccoli chopped up, toss it with the garlic and olive oil, making sure it’s evenly coated. Spread it on a foil-lined baking sheet, and slide it into the oven for about fifteen to twenty minutes, until the edges of the broccoli are nicely browned. Pull it out and toss it with the Parmesan.

Isn’t it great?

Sorry I’ve been MIA for a while. Lots of things happening, not all of them fun. You can always reach me on Twitter, Instagram, another Instagram, or email me at thisisnotaquickstory@gmail.com.