Job’s tears have to be the strangest grain I’ve had the honour of meeting. It’s time more people met with it.
Black bean soup will never win prizes in food photography but it’s silky in the mouth and satisfying in the belly.
A wonderful way to fill up on garden goods.
How do you cook red cabbage and retain the colour? Cook it with beets!
When you want dessert squares, but date squares just aren’t cutting it.
A moist muffin with loads of fruity flavour alongside a nice nutty taste from the millet.
A nice alternative to seitan cutlets if you want something gluten free, or just something a bit different.
Simple and satisfying: a roasted vegetable side-dish for the Holidays and beyond.
If you keep up on Canadian weather, I’m in one of those places where the “Polar vortex” has kept spring at bay and temperatures sub-zero. So instead of frolicking in dandelion greens and fiddleheads, it’s still winter fare as the snow falls outside. Soup weather: to help with the sniffles and warm the shivering bones,…
If you’ve been following the recipes here for a while, then you know that I’m eternally looking for new ways to use the dregs of making my own almond milk. I use the pulpy meal in veggie-pâté, in macaroons, in veggie-burger, in bread and all manner of baked goods. This is yet another one of…
It’s Saturday and that means weekend cooking. A bake once more, so consider it a bit more of a time investment but it yields a wonderfully savory pan full of Tex-Mex inspired textures and tastes; with extra chili to spare! The recipe also features kidney beans and celery root which don’t typically get a lot…
If you make your own strained almond (or other nut) milk, then you know that nut meal multiplies quickly and that the freezer can only hold so much of it before you run out of space for other stuff. I’m therefore eternally looking for things to do with nut mulch since I abhor wasting food….