Gardens, Home, Recipes, & Stories
The best thing I ate in Italy was a gnocchi bake in a tiny little hole-in-the-wall restaurant in Rome, the night before we flew back home. This is my feeble attempt at recreating it, good, but can’t beat real Italian gnocchi. Of course I added lentils for protein... The main recipe is a gluten-free vegan… Continue reading Gnocchi Bake Recipe
Breakfasts: Protein shakes made with protein powder, cashew or almond milk, and frozen berries. Nut and seed mix Baby bell cheese Eggs: omelete, frittata, fried, etc... Greek yogourt with berries Protein pancakes with nut butter and fresh berries Lunches: Bean and veggie soup Salad greens with chickpea salad and feta cheese Greek salad with chickpeas… Continue reading Vegetarian Meal Plan
Makes 18 servings (freezes & reheats well): 12 in a 9x13” casserole plus 6 in a 9x9 casserole INGREDIENTS Bottom Layer:1 onion, diced2 t garlic, minced2 stalk celery, diced2 cups lentils (rinsed and drained)4 cups vegetable stock1 T Italian seasoning2-4 T coconut oil1/4 c cornstarch and 1/4 c cold water 540 ml can brown lentils,… Continue reading Lentil Shepherd’s Pie Recipe
Adapted for our allergies (making it soy, wheat, and peanut free) from Nisha Vora's recipe. Makes 8 servings INGREDIENTS 2x 230 g package dry rice noodles (I use flat pad thai style)1 medium red bell pepper, thinly sliced or diced1 bunch fresh cilantro leaves and tender stemsPickled red onion1 cup dry red lentils2 cup vegetable… Continue reading Chili Garlic Noodles Recipe
My favourite vegan spaghetti sauce. The secret ingredient is the full fat coconut milk, it really takes it to the next level. Ingredients 1 onion, diced1 green bell pepper, diced3 stalks celery, diced8 oz fresh mushrooms, quartered1 T garlic, minced1 tbsp coconut oil1 cup vegetable broth1 cup dry red or brown lentils2x 800 ml cans… Continue reading Spaghetti Sauce Vegan Recipe
Adapted from Rainbow Plant Life's curry recipe. It's literally the best curry I've ever eaten, and we make it at least once a month. Leftovers freeze well, not that we ever have any leftover... Makes 8 servings. INGREDIENTS:1 T coconut oil2 T minced garlic1 T fresh minced ginger2 t ground turmeric2 t ground cumin1 t… Continue reading Red Lentil Curry Recipe
Makes 12 large muffins or a 9x13 cake Ingredients: Recipe inspired by an influx of fresh zucchinis in my garden every summer, and adapted from the Heartland Country Store recipe book. 3/4 cup vegetable oil1 cup packed brown sugar1/2 cup granulated white sugar1/2 c unsweetened applesauce2 t vanilla extract4 cups grated zucchini2.5 cups gluten free… Continue reading Zucchini Muffins/Cake Recipe
This makes a huge vat of soup. It can be frozen and just gets more flavourful eaten as leftovers. Minestrone Soup Ingredients: 6 cups water1/4 c vegetable Better than Bouillon paste1/4 c Italian Seasoning1 teaspoon dried red pepper flakes, to taste1/4 cup apple cider vinegar1 675 ml jar prego tomato sauce3 cups frozen broccoli florets3… Continue reading Minestrone Soup Recipe
Makes 10 servings Tahini Sauce Ingredients:1/2 cup tahini1/4 cup lemon juice1 T crushed garlic6 T cold waterpinch of cuminpinch of red pepper flakespinch of salt Instructions: Blend ingredients in a nutri-bullet blender until smooth and pourable. Adjust water to your preference of consistency, less for thicker, more for thinner sauce.Drizzle over salads or on falafels… Continue reading Tahini Sauce Recipe
Makes 24 falafel balls.There are 1.5-2 days of soaking and refrigerating, so allow extra time for this recipe. Falafel balls on a kale salad. Ingredients:1.5 cup dry chickpeas1.5 cup fresh Italian parsley1 yellow onion, rough chopped2 T crushed garlic2 T coriander2 T cumin2 tsp baking soda1 tsp kosher salt1 t hot paprikahigh heat vegetable oil for deep frying Salad options:… Continue reading Falafel Recipe
Plum Hill 