Gardens, Home, Recipes, & Stories
B-Safe: No dairy, wheat, or meat.
Last winter I was clearing out my pantry and found a couple cans of whole corn that I bought accidentally instead of creamed corn. I threw together a quick Mexican bean soup to use them up, but never wrote down the recipe, because I was just using up ingredients I don't normally keep on hand.… Continue reading Mexican Bean & Rice Soup Recipe
This is a delicious way to use up the basil growing in your garden as the summer wraps up. Leftover pasta is great hot or cold, and freezes well. Ingredients: 1 box Barilla gluten free macaroni or rotini pasta 2 cups frozen or fresh broccoli bite size florets 2 cups sweet frozen petite peas 1… Continue reading Garlicky Green Pesto Pasta Recipe
As summer comes to a close this is my favourite way to use up the abundance of chives and basil I’ve grown on my deck. Makes 2 cups of pesto. Freezes well. Ingredients: 2 cups fresh basil, destemmed & washed 2 cups fresh chives, roughly chopped and washed 4 cloves fresh garlic, quartered 1/2 cup… Continue reading Garlicky Basil Chive Pesto Recipe
Pickled red onions are amazing on salads, sandwiches, burgers, pasta salad, etc… Ingredients: 1 medium red onion0.5 cup apple cider vinegar1 t sweetener1 t saltOptional: garlic, whole peppercorns, red pepper flakes, any other spices you like! Instructions: Slice the red onion as thinly as possible, place in a sieve, and pour a full kettle of… Continue reading Pickled Red Onion Recipe
Makes 4 individual generous servings of nachos. The little bit of extra work to make the fresh salsa and aioli is what really takes these nachos up a notch. Vegan nachos with daiya mozza, beans, aioli, and fresh salsa. Vegetarian Nachos with beans, monterey jack jalapeno cheese, fresh salsa, and sour cream Ingredients:Large bag of… Continue reading Quick Summer Bean Nachos Recipe
Stir fry & noodles with Lentil Patties I always prep enough veggies to cook a fresh stir fry a few nights in a row for dinner. It's a super quick tasty meal to throw together once all the prepping is done. The amount of veggies in my recipe isn't specified, make as much as you… Continue reading Rilla’s Stir Fry & Noodles Recipe
This is our favourite summer dinner on a hot evening. Perfect for a beach picnic or to have on the patio with a cold drink. Ingredients: Leftover basmati riceRed cabbage cut into thin strips (or bite size pieces of greens like kale or romaine)Cucumber cut into thin stripsSliced avocadoPickled pink ginger slicesDried seaweed piecesGamashio (or… Continue reading Summer Sushi Salad Recipe
One of my favourite games to play is finding creative ways to use up random ingredients, especially when I'm running low on groceries. Today's challenge started with 3 beets and no idea what to make for dinner. The cold drizzly weather had me in the mood for soup, and when I googled beet soup I… Continue reading Beet & Rice Soup Recipe
This batch has pecans, pumpkin seeds, sunflower seeds, craisins, and sweetened coconut shreds. I love a sweet nutty chunky granola, but I’m tired of paying ridiculous prices to buy it, so here’s my homemade version... It’s pretty quick and easy to prepare. (Source: Adapted from CookieandKate.com) Ingredients: 4 cups gluten free rolled oats1 + 1/2… Continue reading Chunky Granola Recipe
This recipe was inspired by the Red Curry Chicken recipe in Quick & Easy Thai Cuisine Lemon Grass Cookbook by Chef Rut Poladitmontri & Judy Lew. Makes 12 servings, leftovers are excellent, freezes well. Ingredients: 4 - 400 ml cans full fat coconut milk4 oz (114 g) can Maesri red curry paste0.25 cup coconut aminos… Continue reading Thai Red Curry Vegetarian Recipe
Plum Hill 