That Was Vegan?

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Jalapeno-Honee Cornbread and a Sweet Giveaway!

This giveaway is now closed, and the randomly chosen winner is… Gabby from The Veggie Nook! She’s gonna use her Honee in some tea and then maybe on her granola- sounds yummy to me!

Vegan Jalapeno-Honee Cornbread

Jalapeno-Honee Cornbread

Honey? No… HONEE! A completely vegan alternative to honey, Honee is made from apples and is 100% natural. According to their website, it’s made with “only three all natural ingredients; apple, vegan quality sugar, and lemon juice. There is nothing artificial, no added color and no corn syrup.” Honee is available for purchase online as well as through multiple retailers nationwide.

They suggest using it on pancakes, and really you can use it anyway you might use honey (or agave), like in your tea or oatmeal. It’s sweet, but also a little tart- because it is, after all, made from apples. I love the flavor, it’s unique and has worked wonderfully each time I’ve tried it.  Last week I used it for baking, when I made Japapeno-Honee Cornbread. It worked perfectly! The sweet corn and honee were perfectly balanced out by the crisp little bites of jalapeno. I served these alongside a sort of “tex-mex” tofu/bean/rice/cheese bake, the recipe for which I promise to post soon!

Jalapeno-Honee Cornbread

So, can’t wait to try some Honee? Well, the good news is those fine folks would LOVE to share a bottle with one lucky reader of TWV- simply follow the rules below and good luck!

The Giveaway

One lucky reader, to be chosen from the comments below, is going to win a bottle of Bee Free Honee! 

The contest is open until Midnight (Mountain time), Wednesday 9/12. The winner will be chosen randomly and announced the following day. To Enter: All you gotta do is leave a comment below telling us what dish or recipe you would like to use Honee in.

Want more than one chance to win? Go ahead and do any or all of the following, and leave a separate comment for each, letting me know you did it. (Multiples grouped into one comment will only count once!)

  • Follow TWV? on Twitter
  • Tweet about the giveaway (make sure you tag me!)
  • Like TWV? on FB
  • Share the giveaway on your FB status

Good luck!!

*Bee Free Honee provided me with free product to review, but the opinions are 100% mine!

Jalapeno-Honee Cornbread (makes 12 mini-loaves)

Adapted from PPK recipe

Please note: This recipe was baked at high-altitude. Also, I used a mini-loaf pan, if you use a muffin pan the final number will come out differently.

Ingredients:

  • 1 cup flour, plus 2 Tablespoons
  • 1 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup soy milk
  • 3 Tablespoons Bee Free Honee
  • 2 Tablespoons soy yogurt
  • 1 cup sweet corn kernels
  • 2 Tablespoons minced jalapeno
  • Non-stick spray

Directions:

  1. Preheat oven to 400 and spray mini-loaf pans with non-stick spray.
  2. In a large bowl mix together all the dry ingredients, and in a separate bowl mix everything else except for the corn and jalapenos. Fold the wet ingredients into the dry, then gently stir in the corn and jalapeno. Don’t overmix.
  3. Fill the pans to about 2/3 full and bake for 20-25 minutes. Depending on your altitude, you might need to add a few more minutes at the end. You’ll know they’re done with they pass the toothpick test :) Serve with vegan butter!

Enjoy!

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Strawberry Jalapeno Tofu (And a Baby Bunny Story with a Happy Ending)

Vegan Strawberry Jalapeno Tofu

Grilled Strawberry Jalapeno Tofu

But first… We had the cutest little visitor in our backyard the other day!

Devastatingly handsome, isn’t he? And the bunny ain’t too bad either:

As hot as he looks gazing into the distance while petting a tiny bunny, he wasn’t actually posing for the shot. He was looking up at our hill, trying to see where the bunny came from, so we could try and get him as close to home as possible when we set him free. After Jason convinced me that we absolutely could not keep him as a pet, that is.  That was when we realized that Mama Bunny was sitting, waiting, just on the other side of the fence. We dropped the little guy over the fence right next to her, and they hippity-hopped back up the hill together where I assume they’ll be biding their time until Easter rolls around again.

As to how the baby bunny got into our yard in the first place? Someone went where they weren’t supposed to. I don’t want to name names, so I’ll just show you a picture of her:

I gave her a stern talking to about how baby bunnies are our friends and good kitties stay in the house. I tried to turn it into a teachable moment, and I feel like she really listened :)

Anyhoozle, how about those beautiful grill marks!? This makes a really healthy, low-cal, low-fat meal and since it’s so light it’s perfect for all this hot weather! Plus you don’t have to heat up your kitchen, which is always a bonus in the summertime. Just serve with some quinoa or maybe a nice salad and call it a meal. And, of course, make a full batch of the salsa and serve the leftovers with some chips!

Strawberry Jalapeno Tofu (2 servings)

Ingredients:

Directions:

  1. Slice your pressed and drained tofu. I use the Tofu Xpress so my block are pretty thin to begin with, and I started by cutting the block in half, across the middle. Then I sliced each half into 2 thin rectangles.  If you’re using the old-fashioned plate/books/towels method, you might get 3 slices.
  2. Spray your grill with the non-stick spray, and place the tofu making sure to move it around enough to get the grill marks. I left mine on for about 6 minutes total, on medium heat- but that’ll depend on your grill. You really just want to make sure you have the marks, and that it’s heated all the way through.
  3. Top with Salsa, and that’s it!

Enjoy!

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Strawberry Jalapeno Salsa

Vegan Strawberry Jalapeno Salsa

Strawberry Jalapeno Salsa

I first served this as an appetizer at a recent BBQ, and it was the perfect combination of sweet and spicy, light yet satisfying. Actually, the day of the BBQ was a real cooker, somewhere around 90 degrees, and this dip really hit the spot.

Speaking of the BBQ, the morning after my sweet Betty started showing signs of Aspiration Pneumonia, again. I wanted to wait until Monday to take her to the regular vet, but I wasn’t sure she’d make it that long so we hustled her off to the Emergency Vet. This part was actually pretty funny… Jason was carrying her in, and I went straight to the reception desk and said “I have a 13 year old female basset hound with Megaesophagus and secondary Aspiration Pneumonia. She’s having difficulty breathing, loss of appetite, loss of energy and balance, and mood change.  Her only current medication is 20mg of Omeprazole, given daily.” I’ve been through this many times, and I’m through messing around. Also, I hoped that if I sounded authoritative enough they’d skip the (expensive) x-rays and just treat her what what I know she has.

Of course it didn’t work, so we paid the $200 for x-rays to confirm everything I already knew (see above). I know you’re asking yourself  “What the heck is funny about that?”, so here it is. When the vet came into the exam room she asked me which clinic I worked at.  They all thought I was a vet tech! HA!

Anyway, after 45 minutes in an oxygen tent and a prescription for some serious antibiotics, Betty was back home. Here she is a few days later, lounging in her backyard:

My sweet old girl. I don’t know what we’re going to do if she continues to Aspirate on such a regular basis, but for now I’m not even going to think about it.  If you have time, please send some positive energy her way- her mama is not ready to deal with any more health drama!

Strawberry Jalapeno Salsa (8 servings)

Adapted from this Recipe

Ingredients:

  • 2 large containers of fresh strawberries, approximately 4 lbs
  • 2 jalapenos
  • 1/2 small sweet onion
  • 4 t granulated sugar
  • 2 t sea salt
  • Dash of crushed red pepper flakes
  • 1 t dried cilantro
  • Zest and juice of one lime

Directions:

  1. Hull the strawberries, then rinse them really well before roughly dicing them.
  2. De-seed the jalapenos, then dice them as finely as you can, and mix in the with strawberries.
  3. Add the rest of the ingredients, mixing well. Cover and leave in the fridge for about an hour before serving.  This allows the flavors to meld while the strawberries soften up. Deeelish!

Enjoy!

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