Author: PatagoniaLlami

Strawberry Rhubarb Jam.  This recipe was actually intended for an upcoming tart, but when I made it, I had no idea it would be this good so I had to share 🙂  On it’s own, it can be spread on toast or a muffin, used in sweet pastries, eaten with a spoon?  I must admit…I might have had more than a few tastes of this jam during (and after) the cooking process.  You’ll understand when you make this for yourself.  Sooooo good!!

You’ll want to begin with fresh, ripe strawberries.  Since rhubarb has a very short season, you can’t always find fresh.  I learned this the hard way a few months back.  In fact, you can’t always find frozen either.  When I found it in my store, it was really inexpensive recently.  I bought all that they had and sliced it up, put the pieces on a small cookie sheet and froze them.  Then I transferred them into freezer bags for future use.  Fast forward to the present….

In a large sauce pan over medium heat, add the rhubarb to 2 Tbl of vegan Margarine and saute for about 3-4 minutes.  Add the strawberries and the sugar.  Cook, stirring constantly using a fork or potato masher to crush the fruit.  It will still be somewhat chunky.  Do this for about 5 minutes or so.

Then, stir together 1 Tbl of flour with 2 Tbl of freshly squeezed lemon juice.  Stir this mixture into the strawberry rhubarb mixture.  Bring to a boil.  Cook, stirring frequently, 2-3 minutes or until thick.  Remove from heat and transfer to a small bowl to cool.  Cover and chill for up to a week.

If you are into canning (which I apologize, I am not the one to tell you how to do this), you could also preserve this using the proper methods.  It didn’t last more than a week in my house 🙂  This makes about 1 Cup once fully cooked down.

We’ll be featuring this exact same jam in a tart coming to TheVegLife.com very soon 🙂

*NOTE*  The nutrition facts provided below are based on a 1 ounce serving (such as for using on toast).  The recipe makes approximately 8 ounces (1 Cup).

• 16
  
  ounces silken tofu
  
• 8
  
  ounces semisweet vegan chocolate chips
  
• 1
  
  cup fresh berries
  
• 4
  
  sprigs mint (optional)
  

directions

• Melt vegan chocolate chips on stove top until creamy.
• Add silken tofu and melted chocolate to blender or food processor and blend until well combined.
• Divide chocolate mousse between 4 glasses and garnish with berries and sprigs of mint.

This post may contain affiliate links. Please read my disclosure.

This totally easy & super delicious Vegan Fudge Recipe is perfect for vegans and people allergic to dairy!

I love fudge! However, because I’m allergic to dairy I though most fudge was out of the question..until now. I’ve come up with a delicious vegan (& so it’s dairy free) fudge recipe that is sure to please everyone. This fudge is made without sweetened condensed milk…which has become pretty standard in the majority of fudge recipes these days.

Enjoy the simple pleasure of a perfect piece of chocolate vegan fudge!

Check out some of my most popular fudge recipes: Gourmet Fudge Recipes & How to Make Fudge without Sweetened Condensed Milk

by Kathy Patalsky · updated: Oct 20, 2023 · published: Jan 10, 2013 · About 4 minutes to read this article. Leave a Comment

For a quick pick-me-up treat, blend up this thick, creamy, frosty Vegan Vanilla Shake. I add protein powder for extra nutrients. Simple ingredients, and one secret pink ingredient!..

Secret Ingredient. If you follow my blog, the secret ingredient (FROZEN WATERMELON!) may not be a secret to you since I use it a lot in my shakes. I love love love the frosty cool texture the watermelon gives my shakes when blended with creamy banana and non-dairy milk. I use this ingredient in my favorite matcha shake.

Shopping Tip! You can buy a giant half or quarter of watermelon at the grocery store (year-round even!) for just a few bucks. I take it home and slice it into cubes (roughly) and freeze in a large container or plastic bags. I can get at least five shakes (sometimes more!) out of one large watermelon slice.

The watermelon acts as “ice cream” and “ice” all in one. It sweetens, adds texture, frostiness and even sweetness. Watermelon is super low in calories compared to (ice cream) the usual “shake” ingredient. Watermelon contains only 50-60 calories per cup and plenty of vitamin C, potassium and even lycopene found in red and pink-pigment fruits and veggies.

Bananas are of course very healthy and contain fiber, potassium and natural sweetness.

For the “vanilla” part, I use a vanilla flavored non-dairy milk and usually add in vanilla protein powder. A few drops of vanilla extract or even real vanilla bean seeds would also help. (But I kinda doubt you have a few extra vanilla beans lying around. A lil pricey.)

Vegan Vanilla Shake


serves one

1 ¼ cups frozen watermelon cubes


1 banana, frozen


½ – ¾ cup non-dairy milk, vanilla (less liquid, thicker shake)


1 heaping scoop of your favorite vegan protein powder in vanilla flavor

Blend and serve!

tip! ripe fruit makes for a yummier smoothie, so freeze your banana and melon when they are ripe!

I use a Vitamix so that this smoothie blends up thick and creamy. But if your blender is not as powerful, you may need to add a few more splashes of liquid to get the blend moving.

Protein Powder? So many to choose from!

My best advice to you is to head over to Whole Foods and grab sample sizes of as many vegan protein powders as you can find. Then throughout the week or month, give those samples a try in your favorite smoothies. You want to find a brand that not only tastes amazing to you (otherwise you will not use it) and also has all the nutrients you are looking for. Sometimes a simple protein powder is best and other times you may be looking for a complete vitamin and mineral infused blend (like Vega One, for example.)

I tend to skip around brands to make sure I get a balanced selection of good stuff. Plus I just love trying new powders. You can also browse Amazon.com for vegan protein powder.

Also check out these protein powder posts by two of my fave vegan ladies, Gena and Angela:

* Protein Powder on Choosing Raw


* Protein Powder on Oh She Glows

…read through all those great comments on their blog posts – some great tips and comments from readers!

Shopping Tip! Remember that if you are looking for vegan protein powder, do not choose anything that contains whey or casein. Both those ingredients are dairy-based.

Interested in Vega? Check out my review + Chocolate Maca Chip Smoothie Recipe and giveaway!

Also see..


* My Green Superfood Powder Review


* Ten Ways to Add Vegan Protein to Your Diet

Oh, and this smoothie is also kinda awesome if you want another smoothie to try..

Psst… my book is available for pre-order NOW! (Official list of retailers coming soon! See the cover HERE!)

Strawberry Rhubarb Jam.  This recipe was actually intended for an upcoming tart, but when I made it, I had no idea it would be this good so I had to share 🙂  On it’s own, it can be spread on toast or a muffin, used in sweet pastries, eaten with a spoon?  I must admit…I might have had more than a few tastes of this jam during (and after) the cooking process.  You’ll understand when you make this for yourself.  Sooooo good!!

You’ll want to begin with fresh, ripe strawberries.  Since rhubarb has a very short season, you can’t always find fresh.  I learned this the hard way a few months back.  In fact, you can’t always find frozen either.  When I found it in my store, it was really inexpensive recently.  I bought all that they had and sliced it up, put the pieces on a small cookie sheet and froze them.  Then I transferred them into freezer bags for future use.  Fast forward to the present….

In a large sauce pan over medium heat, add the rhubarb to 2 Tbl of vegan Margarine and saute for about 3-4 minutes.  Add the strawberries and the sugar.  Cook, stirring constantly using a fork or potato masher to crush the fruit.  It will still be somewhat chunky.  Do this for about 5 minutes or so.

Then, stir together 1 Tbl of flour with 2 Tbl of freshly squeezed lemon juice.  Stir this mixture into the strawberry rhubarb mixture.  Bring to a boil.  Cook, stirring frequently, 2-3 minutes or until thick.  Remove from heat and transfer to a small bowl to cool.  Cover and chill for up to a week.

If you are into canning (which I apologize, I am not the one to tell you how to do this), you could also preserve this using the proper methods.  It didn’t last more than a week in my house 🙂  This makes about 1 Cup once fully cooked down.

We’ll be featuring this exact same jam in a tart coming to TheVegLife.com very soon 🙂

*NOTE*  The nutrition facts provided below are based on a 1 ounce serving (such as for using on toast).  The recipe makes approximately 8 ounces (1 Cup).