Vegan Memorial Day Treat: Skinny Jam & Pita Chips

By Wendy Irene on May 27, 2011

• Print this blog entry

I’m away visiting the beautiful state of Montana! Soaking up the scenery, breathing in the fresh air, and letting nature do its miraculous work of healing, renewing, and inspiring. In my absence I have prepared for you two very basic recipes (if you can even call them that) in an attempt to inspire you to find joy in food in its most fundamental form. These recipes are simple and worked out beautifully. Enjoy them with your family this Memorial Day weekend :-)

Pita Chips

Preheat oven to 400 degrees F
Cut Whole Wheat Pitas into triangles
Spread evenly on pan
Bake approximately 8 minutes

Delicious served with Salsa or Guacamole (or homemade Skinny Jam!)

Homemade Skinny Jam
(Who needs measurements!)

Frozen Mixed Berries
Juice of 1 Lemon
Cinnamon
2 sprigs of Rosemary (optional)

In a pot over medium-low heat combine frozen wild berries, the juice of one lemon, and a very tiny amount of water to lightly coat the bottom of the pan. Sprinkle in cinnamon. Add two sprigs of rosemary. Let reduce until a thick consistency. Discard Rosemary sprigs.

The jam is lovely on toast or in a bowl of oats. It is super simple and you won’t even miss excess the sugar. The way nature intended!

Do you have any simple vegan recipes you can share with me? If there is a link to the recipe please do leave it! I am always on the lookout for inspiration.

• ‹ previous
• next ›