Beeless Honey?

So, thought only bees could make honey? Think again! People have been making honey on their own for decades, but only now have we started to see an emergence into the public market.

With the risk to honey bees so high, demand for a more stable source of honey has been rising as well. Most of these beeless honeys use clover, rose hip, and alum as a base, but there are a few which use apples and other fruits as well. These honeys are Vegan, Gluten-free, and great for anyone with an allergy to traditional honey.

Vegan Manicotti

INGREDIENTS

1 package lasagne noodles
3 packages medium-firm tofu, drained, patted dry, and mashed
2 cloves garlic, minced
1/2 cup soy milk
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
Sea salt and ground pepper to taste
2 tsp dried basil
1 cup chopped fresh spinach
1 jar of your favourite pasta sauce

DIRECTIONS

Bring a large pot of water to a boil. Add the lasagne noodles and cook until tender, being careful not to overcook. Drain carefully and lay them out on a piece of waxed paper. Cut each noodle in half to make two shorter pieces.

Preheat the oven to 350 degrees Fahrenheit.

Combine mashed tofu, garlic, soy milk, olive oil, lemon juice, salt, pepper, basil, and spinach in a large bowl.

Spread half of the pasta sauce evenly over the bottom of a 9 x 13 baking dish. Divide the tofu filling evenly between the cut lasagne noodles, putting the mixture in a line at one end and then rolling up the noodle. Place each completed manicotti in the baking dish in a single layer.

Pour the remaining sauce over the stuffed noodles. Cover the pan with aluminum foil and bake for 30 minutes, or until the sauce bubbles.

Creamy Greek Salad Dressing

INGREDIENTS

1 cup of unsweetened milk alternative
2 Tbsp lemon juice
1 clove garlic, peeled and chopped
1/2 tsp lemon zest
1 tsp dry oregano
1 1/2 Tbsp chia seeds
Sea salt and ground pepper, to taste

DIRECTIONS

Mix the milk alternative, lemon juice, garlic, lemon peel, oregano, chia seeds, and salt and pepper in a blender on high until thoroughly blended.

Scrape the dressing into a container and let it sit for about 15 minutes to thicken. Adjust seasonings to taste.

Makes about 8 servings of 2 tablespoons each.

Vegan Rhubarb Strawberry Pie

INGREDIENTS

1 double pie shell
4 cups fresh rhubarb, sliced into 3/4-inch pieces
1 cup agave
6 tablespoons arrowroot
2 cups thickly sliced fresh strawberries
1/2 teaspoon cinnamon
2 tablespoons unbleached white flour

DIRECTIONS

Fit bottom crust into a 10-inch pie plate. Refrigerate the dough and rolled-out crust.

Put sliced rhubarb into a colander with a bowl underneath. Pour agave over rhubarb and allow to drain 1 hour. In a saucepan, mix arrowroot with half of the drained agave. Heat until thickened over low heat, then add the rest of the agave.

Preheat oven to 350F.

Mix rhubarb and strawberries together in bowl. Add agave mixture along with cinnamon and flour. Gently toss to mix. Pour into prepared pie shell. Roll out top crust and place on top. Join crusts, fluting edges. Slash top so steam can escape.

Bake one hour in preheated oven. Allow to cool, then refrigerate a few hours to set (if you can stand to wait that long).

Serves 8 to 10.