Stewp: a one-pot meal of comfort with whole grain something, bean-based something and tons of vegetable somethings in a savory and flavourful broth of some kind.
Gluten-free ‘spaghetti’ to serve as salad – or to make and use as the substrate for your favourite sauce!
This post almost got titled “Vegan-Whole-Grain-Whole-Foods-Gluten-Free-Anti-Inflammatory-Turmeric-Beet-Bread” but that was a bit much.
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,…