cane sugar

3-Ingredient Easy Raspberry Jam (No Added Pectin), so easy to make, and so wonderful to enjoy spread on toast, pancakes, waffles, or wherever your heart desires. 

 3 Ingredient Easy Raspberry Jam (No Added Pectin) 

raspberries

raw cane sugar

lemon, the juice

Wash jars in hot, soapy water, and rinse well. Then place the jars and lids on a baking sheet in the oven at 250° F to dry. Leave them in the oven until you need them.

Put the raspberries in a large enamel-lined saucepan with a thick bottom. Add the sugar, and lemon juice.

Place the saucepan over medium-low heat. Stir until the sugar is completely dissolved. Increase heat to medium-high and bring the mixture to a boil. The raspberries will fall apart as they cook, so there's no need to mash them.

Keep the mixture at a steady boil, stirring frequently to prevent scorching, and skimming off any foam that forms on the surface. Cook for about 15-17 minutes, or until thickened; you'll see the bubbling also slows down. You could also check it with a candy thermometer. Usually, a jam is ready when it reaches 215°-220° F.

Ladle or funnel into the hot jars, wipe the rim and seal tight with the lids.

Label them, and store in a cool, dark place. Once opened, keep in the fridge.

Beautiful Jam!  I  absolutely love raspberries but they are difficult to get around here.  The gown them in Northern Spain and over the border in Portugal.  So, they are usually expensive!!!  But they are so delicious!  One of the things I really miss back home are the blueberries, raspberries, partridgeberries (in Newfoundland) and bakeapples (again, Newfoundland) and so many more.  I also love how easy this jam is with so few ingredients.  Beautiful!

This is all you need to make a great jam and honestly, they barely make it to the jars before I eat it!

Jam always seems like a daunting task to me, but this recipe is so easy! Can't wait to spread it on everything!

This is simply delicious! I love raspberries fresh and in jam and the bit of lemon highlights them perfectly, a lovely recipe.

I love the simplicity of this recipe and how you don't have to use pectin! Can't wait to try this!

I love that there is no pectine! Do you think it would work the same for red currant?
Also your photography is amazing!

I live in the North West. We grow red and golden raspberries and they are still coming on. We have a freezer full! I made lemon raspberry curd and now the raspberry jam. It is a little runny even with cooking longer I am hoping it will thicken up once it cools!

This vegan chopped cabbage roll skillet is a hearty winter meal that comes together simply, mostly on the stovetop and in about 1 hour. Cabbage is roasted in spices and then combined with a tangy tomato sauce, lentils, rice, and meaty finely ground walnuts.

Vegan Chopped Cabbage Roll Skillet

olive oil, divided

garlic powder

paprika, divided

sea salt and ground black pepper,

yellow onion, small dice

garlic,

thyme

lentils,

white long grain rice, uncooked

walnuts, finely chopped

tomato paste

14.5 oz (428 ml) can diced tomatoes

vegetable stock,

cane sugar,

Tamari soy sauce

apple cider vinegar

sour cream,

dill or parsley (or both)

Preheat the oven to 425°F.

Place the chopped cabbage on a large baking sheet. Drizzle the cabbage with 2 tablespoons of the olive oil, the garlic powder, 1 teaspoon of the paprika, and some salt and pepper. Toss to evenly coat. Roast in the oven until tender and browning on the edges. Start checking on the cabbage at the 15 minute point and give it a flip and toss. In my oven it takes up to 40 minutes, but others have pulled theirs at 15 minutes.

Heat a heavy bottomed pot or braiser over medium heat. Once the pot is hot, add the remaining olive oil and swirl it around. Add the onion and sauté until soft and translucent, about 6-7 minutes. If the onions start browning too fast, lower the heat. Add the garlic, dried thyme, and remaining paprika. Stir until fragrant, about 1 minute.

Add the lentils, rice, and walnuts, and give it a stir. Add the tomato paste to the pot. Keep stirring and cooking this out for 1 minute, just to get rid of some of the raw “tin” flavour. Add the diced tomatoes and vegetable stock to the pot and stir. Season with salt and pepper.

Place a lid on top of the pot, slightly askew. Bring the mixture up to a boil and then simmer until the lentils are tender and the rice is cooked, about 35-40 minutes. Keep checking in to stir it often, scraping the bottom of the pot. If you find that you need to add more vegetable stock, add it by the ½ cup.

Once the lentils and rice are cooked, stir in the sugar, Tamari, and apple cider vinegar. Check the sauce base for seasoning and adjust if necessary. Stir in the roasted cabbage to combine.

Serve the cabbage roll skillet with vegan sour cream and chopped dill/parsley. Enjoy!

https://content.jwplatform.com/videos/cvyxrrs6.mp4

This vegan chopped cabbage roll skillet is a hearty winter meal that comes together simply, mostly on the stovetop and in about 1 hour. Cabbage is roasted in spices and then combined with a tangy tomato sauce, lentils, rice, and meaty finely chopped walnuts.

Deliciously soft and chewy pumpkin chocolate chip cookies made with oats, gluten-free flour, pumpkin puree and pumpkin spice. Full of fall-flavour and the perfect snack!

Pumpkin Chocolate Chip Cookies (Vegan and Gluten-Free)

vegan butter (melted)

pumpkin puree (canned)

brown sugar

maple syrup

tsp vanilla extract

gluten-free all purpose flour

oats

tbsp ground flaxseed (or ground chia)

tbsp pumpkin spice

cinnamon

tsp baking soda

tsp sea salt

semi-sweet chocolate chips ((vegan))

In a large mixing bowl add the wet ingredients; melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, vanilla extract. Mix well to combine.

In a separate smaller bowl combine the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Mix together.

Add the dry ingredients to the wet in batches, folding into the cookie dough batter until just combined. Then fold in the chocolate chips. Cover with a tea towel and refrigerate for 20 to 30 minutes, or until the dough has chilled and thickened into scoopable cookie dough.

Preheat the oven to 350F/180C and line three baking trays with parchment paper. Scoop 2 tablespoons of cookie dough batter onto the tray to form a cookie shape, until you&#039;ve used all the dough (about 6 large cookies per tray). Bake for 15 minutes, let cool for 5 minutes, then transfer to a cooling rack to cool completely.

https://www.youtube.com/watch?v=j5eFodJ9JmM

In this episode, I'm sharing how to make my Pumpkin Oatmeal Chocolate Chip Cookies. This cookie recipe is vegan and gluten-free! Perfect for the fall-time when you're craving a sweet pumpkin snack.

Deliciously soft and chewy pumpkin chocolate chip cookies made with oats, gluten-free flour, pumpkin puree and pumpkin spice. Full of fall-flavour and the perfect snack!

https://www.twospoons.ca/pumpkin-oatmeal-chocolate-chip-cookies/ 

GET THE RECIPE: 
Pumpkin Oatmeal Chocolate Chip Cookies: https://www.twospoons.ca/pumpkin-oatmeal-chocolate-chip-cookies/ 

#vegan #chocolate #oatmeal #chocolate #chip #cookies #oatmealcookies #vegancookies #pumpkincookies #homemade #healthy #gluten-free #plantbased #cookies #veganbaking #baking #easy #recipe #fromscratch #twospoons

00:00 Introduction
00:53 Combine wet ingredients
01:45 Combine the dry ingredients
02:26 Add dry ingredients to wet
02:53 Add the chocolate chips
03:08 Chill in fridge
03:37 Scoop the cookies onto baking tray
03:47 Bake!
04:26 Taste test

Pumpkin Oatmeal Chocolate Chip Cookies - Two Spoons

This pizza night salad is the perfect side to go with a pizza dinner. Finely chopped romaine, radicchio, cucumber, tomato, red onion, chickpeas, sun dried tomatoes, olives, and pepperoncini peppers are bathed in a robust red wine vinegar and thyme dressing. Ready in 30 minutes!

Pizza Night Salad

red wine vinegar

thyme leaves, minced

pepperoncini pepper brine

mayonnaise

agave nectar/fine sugar/honey

Dijon mustard

½ teaspoon Tamari soy sauce

olive oil

chickpeas

cherry tomatoes,

½ medium red onion, small dice ((about ¾ cup diced red onion))

½ English cucumber, small dice ((about 1 cup diced cucumber))

olives,

tomatoes

romaine hearts, finely shredded ((about 5-6 cups shredded romaine))

vegan "parmesan", for serving ((optional))

Make the dressing. In a sealable jar, combine the red wine vinegar, thyme, pepperoncini pepper brine, vegan mayonnaise, agave nectar, Dijon mustard, Tamari, garlic, salt, and pepper. Seal the lid on top of the jar and give it a good shake. Open up the jar and add the olive oil. Seal the lid back on and give it another shake. Set aside.

In a medium bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, pepperoncini peppers, olives, and sun dried tomatoes. Season this mixture with salt and pepper and toss with 3 tablespoons of the dressing.

Add the romaine, radicchio, and remaining dressing to a large serving bowl. Season with salt and pepper. Add ½ of the chickpea and vegetable mixture and toss to combine. Top the salad with the remaining chickpea and vegetable mixture, extra black pepper, and vegan &quot;parmesan&quot; if you like. Serve immediately.

This salad is amazing! I made it for my meat-loving family, and it was a big hit. I just prepped it for the week, and I'm really looking forward to enjoying it for dinner over the next few days.

Delicious!  This recipe popped up on my Pinterest feed, and the picture looked fantastic.  I am so glad I took a chance and made it for dinner, this will definitely go into my file as a salad to make again.  I didn't have it with pizza, it was a meal all on it's own.  Thank you for sharing!

This is probably the best salad I have ever had - I binged on it to the point of a serious stomach ache! 
The kids (6, 7) loved it and so did the grown-ups - none of us are into dressing so I tried a little just for the review, and ate the rest without it. This salad is incredible and I will be making it again this week. And maybe the next week. And the week after that...
I did have to sub the fancy lettuces for regular old iceberg due to availability in the area, but the salad still slaps so hard. I'll add more protein to it to make a whole meal of it next time.

Try making this with roasted or grilled broccoli instead of romaine if you want a different kind of salad. Delicious!  I’ve made a number of swaps, additions, and omissions and it’s great every time. You can’t go wrong with this one, it’s definitely in regular rotation at our house.

I make salads almost every day and was looking to make a different style of salad with homemade deep dish pizza, something with a touch more acid like the salads served with pizza at Chicago area restaurants while I was growing up,
I made this salad using the pickled sweet banana peppers that I had on hand and we enjoyed it very much. I usually use oregano with mint or oregano with marjoram in salad dressing, so using thyme was a nice change of pace too.

Delicious! Hearty enough to stand alone.  I make this for my oldest who is a vegetarian, chop up some optional chicken for the meat eaters and everyone is happy! Thank you for the recipe!

My new favorite salad. I have made this multiple times over the past few months. Great for pizza night, great for leftover the next day, it's just so delicious!

I’ve made this salad three times in the last week. So yummy with pasta, lasagna or pizza!

Love this salad and dressing! Crowd pleaser! Served with a pasta dish and looking forward to a pizza night! :-)

This is so delicious! You are right, it's perfect for pizza night. I will 100% be keeping this recipe handily. Yum yum.

Love this recipe and have made it a few times! It is a winner.

So tasty! I added a cup of cooked quinoa and turned this into a full on dinner salad. Super satisfying.

https://content.jwplatform.com/videos/HQcIj7JW.mp4

This pizza night salad is the perfect side to go with a pizza dinner. Crisp and finely chopped romaine, radicchio, cucumber, tomato, red onion, chickpeas, sun dried tomatoes, olives, and pepperoncinis are bathed in a robust red wine vinegar and thyme dressing. Ready in 30 minutes!

Enjoy these buttery and savory no-knead dinner rolls with sweet potato and herbs. Make-ahead instructions are included with this vegan recipe

Savory No-Knead Dinner Rolls with Sweet Potato &amp; Herbs

soy milk

½ teaspoons (14 grams) active dry yeast

potato purée

(85 grams) melted vegan butter, divided

salt

celery seed

sage

rosemary

onion

(600 grams) all purpose flour

olive oil spray

salt (for sprinkling on top)

Heat the soy milk to 110°F (either in the microwave or on the stovetop). Transfer the warm soy milk to a large bowl and stir in the sugar. Sprinkle the active dry yeast over the top and mix it in a bit. Set aside until the top is foamy and active looking, about 5-10 minutes.

To the soy milk mixture, add the sweet potato, 4 tablespoons of the vegan butter, salt, celery seed, garlic powder, thyme, sage, rosemary, and dehydrated minced onion. Give this mixture a good whisk to break up the sweet potato. Add the flour. Stir until a sticky and shaggy dough forms. Spray the surface of the dough with olive oil and cover. Set the dough in a warm place to rise for 1 hour.

The dough should have doubled in size after 1 hour. Grease a 9x13 baking dish with olive oil. Punch/press down the dough and divide it into 16 even pieces (about 70 grams each).

Shape the dough portions. Take one piece of dough and press down with your fingers. Then, use your fingers to gather the edges into a ball, creating surface tension. Flip the piece of dough over on the counter, still holding the edges and keeping the tension. Cupping your hand in a loose &quot;claw&quot;, roll the dough on the counter briefly to form a ball (dusting your fingers with flour if necessary) and then place it in the baking dish. Repeat with remaining dough pieces.

First Rise

Cover the baking dish and let it rise in a warm place for 30-40 minutes, or until almost doubled in size.

Second Rise

Preheat the oven to 400°F. Brush the tops of the rolls with remaining 2 tablespoons of vegan butter and sprinkle with flaky salt. Bake until golden brown and internal temperature is 200 degrees F, about 18-20 minutes.

Let the rolls cool slightly before enjoying.

Bake

These are so delicious we made them twice this week! Thank you for the recipe.

Dear Laura,
These rolls are so good! Thanks a lot! I made them with baked (fresh) onions, also an option.

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Top Tags

3 Ingredient Easy Raspberry Jam (N...

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Top 5 cane sugar recipes from across the web

The most viewed cane sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3 Ingredient Easy Raspberry Jam (N...

Vegan Chopped Cabbage Roll Skillet

Pumpkin Chocolate Chip Cookies (Veg...

Pizza Night Salad

Savory No-Knead Dinner Rolls with S...

The most viewed cane sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine