Sohgave!

Recipes

AGAVE MARGARITAS

AGAVE MARGARITAS

  • 1 lime wedge
  • Kosher salt
  • Ice
  • 2 ounces silver tequila
  • 1 ounce fresh lime juice
  • 1 ounce light agave nectar

Instructions:

Moisten half of the outer rim of a glass with the lime wedge (that way, you get salty on one side, but it doesn’t overpower the drink!) and twist the edge into a saucer full of kosher salt . Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar. Shake well and strain into the glass. Bottoms up!

HOMEMADE AGAVE KETCHUP

  • 6 ounces tomato paste
  • 1/4 cup honey or agave, or to taste**
  • 1/2 cup white vinegar
  • 1/4 to 1/2 cup water
  • 3/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
HOMEMADE AGAVE KETCHUP

Instructions:

Whisk together all ingredients in a medium saucepan over medium heat and bring to a slow boil. Reduce heat to low and simmer for 20 minutes; stirring often.
Remove from heat and cool at room temperature. Store in an airtight container in the refrigerator.

BAKED AGAVE CHICKEN WINGS

BAKED AGAVE CHICKEN WINGS

  • 12 wingettes
  • 1 Tbsp agave
  • 1 tsp salt and ½ tsp pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder

Instructions:

Preheat oven to 425 °F Rinse wings and pat dry with paper towels. Place wings on a cookie sheet pan with wax paper. In a small bowl mix together agave or honey (whichever you have on hand) Salt and pepper, cayenne, and garlic bake for a total of 30-35 min turning over once.

CARROT CAKE

  • 2 eggs
  • 1/2 cup agave syrup
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1/4 cup plain or vanilla yogurt
  • 1 lb. carrots (chopped or mini carrots)
  • 2 cups wheat (or spelt) flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon

CREAM CHEESE FROSTING:

(this makes some extra)

  • 4 oz. cream cheese
  • 4 T. butter
  • 3 C. powdered sugar
  • 1-2 T. milk (or non-dairy milk), as needed
  • 1 t. vanilla
CARROT CAKE

Instructions:

Preheat oven to 350 °F.
In food processor, combine eggs, sugar, oil, applesauce and yogurt. Pulse for 10-20 seconds. Using the shredder disk, shred carrots into egg mixture.
Transfer carrot mixture to a mixing bowl. Add dry ingredients and mix with a hand mixer until all ingredients are combined – about one minute.
Spread in greased 8 x 11″ cake pan and bake 20-25 minutes. Check center of cake for doneness at 20 minutes. Cake will be very dense and should pull away from sides of pan when done.
Cool and frost.

Sohgave! Agave Syrup

Light

Sohgave! Agave Syrup

Amber

Sohgave! Agave Syrup

Raw

Sohgave! Agave Syrup

Breakfast

Sohgave! Agave Syrup

Honey

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