the tolerant vegan

I’ve come to realize over the years that even though I don’t get into Valentine’s Day the way that some do, I get a little excited about holidays with designated color themes. I’ve been thinking about this a lot today and I’m pretty sure that 2/14 is the only holiday on our calendar that revolves around pink + red. Right?

I guess there is also Sweetest Day, but who can take that day seriously? By the time October rolls around, I’m elbow deep in orange and black for Halloween and I’m about to turn the corner into red and green for Christmas. I can’t be bothered with you, Sweetest Day. (note: except for Sweetest Day 2013 when my friend is getting married so it will be the best day ever).

Lynn Crawford from Food Network Canada used this pomegranate sugar as a pretty pink dust for donuts, because she is a genius. You can use it to decorate anything, from cookies to cake to strawberries dipped in chocolate. It’s a super easy way to add a colorful touch to your Valentine’s Day (and every day) recipes.

Pomegranate Sugar
Recipe from FoodNetwork.ca
Yields approximately 1 cup

Ingredients:

• 1 cup of vegan refined sugar
• 1/4 cup pomegranate juice (I used juice from concentrate)

Stir the juice and sugar together in a bowl.

Spread the sugar out evenly on a baking pan. The thinner you spread it, the faster it will dry.

Allow the sugar to dry at room temperate, preferably for 24 hours.

If you are using the sugar to top cookies, cupcakes or other sweets, it will probably be dry enough to use after 8-12 hours if you’re okay with it being a little sticky. It will still be very pretty even if it doesn’t dry all the way.