Gardens, Home, Recipes, & Stories
B-Safe: No dairy, wheat, or meat.
Jars of mixed nuts, craisins, flax meal, nutritional yeast, pumpkin seeds, & sesame seeds for toppings Brent packs a version of this salad bowl everyday for lunch at work. We have a row of toppings in glass jars ready to add. Here’s the recipe he wrote for our son… Ingredients: Cooked rice 🍚 Refried beans… Continue reading Brent’s Balanced Salad Bowl Recipe
Fresh Summer Pasta This is a more summery version of my well loved autumnal Arti-tom Chick-feta Pasta salad recipe. I have 9 basil plants in my hydroponic window ledge grower, so I'm on my third batch of pesto so far this summer. I am also growing sugar ann peas in grow bags on my deck,… Continue reading Fresh Summer Pesto Salad Recipe
To make this recipe Mr. B & M safe (gluten, egg & dairy free), buy the gluten free Betty Crocker golden cake mix. Instead of eggs, use a liquid egg replacement like Just Egg, and choose a dairy free butter or margarine. Makes 12 servings Ingredients: 1 cup pecans, halved 1 box Betty Crocker Golden… Continue reading Pecan Pie Dump Cake Recipe
One of the things that grows incredibly well in our garden is our big ol' rhubarb plant. We have bags of it in our freezer, and are always looking for interesting ways to use it. I tried adapting a googled recipe first but it came out quite flat and lacking rhubarb flavour. In future I… Continue reading Rhubarb Cookie Recipe
Ingredients: 1 & 2/3 cup gluten free flour mix1/3 cup chocolate or berry flavoured vegan protein powder2 eggs (or substitute 1/3 cup liquid Just Egg)2 T vegetable oil1 & 1/2 cup dairy free milk (we use cashew or oat milk)coconut oilToppings: vegan becel margarine, maple syrup Instructions: Combine dry ingredients in one bowl and wet… Continue reading Brent’s Protein Pancake Recipe
I used to make a version of this recipe with chicken breast before I was vegetarian, so wanted to revisit it and alter it to my current diet. I’m also trying to go lower carb, so left out the rice. Ingredients: Makes 4 servings 540 ml can white kidney beans, drained & rinsed 750 g… Continue reading Bean & Veg Sage Saute Recipe
This recipe makes 1-2 sheet pans of roasted veg and beans. The leftovers reheat beautifully! Roasted potato, red onion, broccoli, cauliflower, butternut squash, & canned 6 mix beans Ingredients 540 ml can of beans of your choice, drained and rinsed (ie. 6 bean mix, chickpeas, white kidney beans, pinto beans, romano beans, etc…) 1 cup… Continue reading Roasted Veg & Bean Sheet Pan Recipe
Xmas brunch This recipe was adapted from a recipe that came through my FB feed (click this link to see the original recipe) a few weeks ago, and I adapted it to fit all our allergies (dairy-free, egg-free, gluten-free). It has the texture and flavour of a really good cinnamon bun, but without all the… Continue reading French Toast Muffin Recipe
Harissa Bean Stew with Rye Toast The last time I posted a recipe on this site was Oct 2023. For the past year I haven’t cooked much due to back pain that severely limited my mobility. It feels so good to be developing new recipes again, even if it’s just an easy crockpot one. I’ve… Continue reading Harissa Bean & Veggie Stew Recipe
Makes 6 servings Still bubbling hot out of the oven. Ingredients1 large yam1/2 cup vegan Becel margarine (or coconut oil)1/8 cup water1/2 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp ground clove1/4 tsp ground ginger1 cup granulated sugar1/2 cup brown sugar Instructions Preheat the oven to 375 F. Wash the yam, peel, then slice into 1/2… Continue reading Candied Yams Recipe
Plum Hill 