Catherine Winter-Hébert

DIY Gift Idea: Make 10 Epicurean Vegan Treats in Beautiful Recycled Glass Jars

Vegan edibles, vegan gift, vegan food, carrot cake, carrot cake marmalade, epicurean, glass jars, recycled glass jars, upcycled glass jars, hummus, bean spread, preserves, jam, marmalade, onion jam, tapenade, olive tapenade, pate, cashew pate, mushroom pate, cashew mushroom pate, roasted strawberry preserves, roasted strawberry, onion jam, roasted garlic, homemade nutella, chocolate spread, gifts in jars, DIY, DIY gifts, DIY preserves, white bean spread, salsa, salsa verde, plum ketchup, cherry ketchup, pepper relish

Social events and celebrations happen year-round, and delicious food gifts are as much fun to give away as they are to make! Whenever you buy products that come in glass jars, from jams and jellies to artichoke hearts, keep those jars so you can fill them with homemade epicurian delights and share them with your nearest and dearest. Here are 10 fabulous recipes for edible vegan gifts that will please any palate, plus suggestions on how to decorate those upcycled jars before giving them away!

Labeled Jars

A note before beginning: In addition to the pretty label you’ll place on the front of each jar, it’s a good idea to also slap a label onto the back of the jar with a recommended “use by” date, and instructions on safe storage. Food gifts that haven’t been pickled, or water bath- or pressure- canned will break down and spoil if kept at room temperature, so a general rule to follow with any non-preserved food is to keep it refrigerated and consume within a week’s time. Pickled foods can last for a month or more if refrigerated diligently, but it’s a safe bet that these small (delicious) batches won’t stick around that long.

Olive Tapenade

3-Olive Tapenade with Capers

This spread is fabulous on crackers or endive spears, and can also be used as a base layer for bruschetta. Or just spooned out of the jar. I like to make mine with giant green olives, little black Spanish olives, and either salt-cured Moroccan or gorgeous purple Kalamatas, but that’s just a serving suggestion: use whichever olive varieties you like best.

  • 1/3 cup EACH of 3 different varieties of olives, but make sure that they have their pits removed. (You should have 1 heaping cup of olives in total.)
  • 1 large garlic clove, minced
  • 2 tablespoons capers
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt
  • Pepper

Pulse all ingredients in a food processor until coarsely chopped and combined well. Adjust lemon juice, salt, and pepper to taste, and transfer into your jars.

Related Posts


or your inhabitat account below

Let's make sure you're a real person:

  • Read Inhabitat

  • Search Categories

  • Recent Posts

  • Recent Comments

  • Browse by Keyword

get the free Inhabitat newsletter

Submit this form
popular today
all time
most commented
more popular stories >
more popular stories >
more popular stories >
Federated Media Publishing - Home