Gardens, Home, Recipes, & Stories
B-Safe: No dairy, wheat, or meat.
If your husband is like mine, he sometimes gets the wrong thing on the grocery list. I had cream style corn on the list once, and he came back with canned niblet corn, so I turned his mistake into a delicious chowder! Makes a very large pot of soup. Leftovers can be reheated or frozen.… Continue reading Corn, Bean & Potato Chowder Recipe
Growing up, my favourite chili was one my best friend Kara's mom, Roberta, made when we visited. It was a giant pot that fed the 9 kids of our combined families. It had loads of big chunky vegetables and was filling and hearty. Over the years I've taken her recipe and removed the meat, added… Continue reading Hearty Decadent Chili sans carne Recipe
This recipe was adapted from Wall Flower Kitchen's Roast Lentil Loaf recipe. I swapped out the carrots for grated beets (they make it look more meaty!), changed some of the measurements, and made the gravy a bit simpler. If you're a vegan or vegetarian and craving a roast dinner with gravy, this recipe totally hits… Continue reading Lentil Bean Roast with Balsamic Gravy Recipe
Let it simmer in the crockpot all day while you're at work, and come home to this perfect spicy warming winter soup for dinner on a dark cold Canadian evening. Leftovers reheat beautifully. Ingredients: 1/2 red onion, finely diced112 g bottle of red curry paste4 cups vegetable broth (4 cups water & 4 t bouillon… Continue reading Sweet Potato and Lentil Red Curry Soup Recipe
This is, hands down, the most luscious delicious chocolate cake I've ever eaten in my life. Our son has multiple anaphylactic allergies, so finding a truly amazing cake recipe that doesn't have eggs or dairy is quite a feat. You will not be disappointed if you make this one. Total Time:45 minsServings: 12 Adapted from… Continue reading Chocolate Cake with Buttercream Frosting Recipe
It's the holiday season, and roasted pecans, salted or candied, are perfect alongside a cheese and cracker board or sprinkled on a dish of ice cream. Roasted Pecans Recipe Ingredients:2 cups raw pecans2 cups boiling waterSalt Instructions: Preheat the oven to 250 degrees Fahrenheit. Soak the raw pecans in boiling water for 20 minutes. Drain.… Continue reading Roasted & Candied Pecan Recipes
Adapted from my Grandma Jean Peter's 1946 Purity Cookbook. Ingredients: 1 & 3/4 cup all purpose flour (or gluten free baking flour)2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/3 cup Becel vegan butter (or 1/4 cup vegetable oil)1/2 cup sugar (2/3 cup if you like it sweeter)3 eggs1 cup mashed banana (3-4 ripe bananas)… Continue reading Gran’s Banana Bread Recipe
This recipe is adapted from Madeleine Olivia's Cookbook, Plant Kitchen Comforts. I noticed a lot of British recipes call for Harissa Paste, an ingredient that isn't common here in Canada. I found it at a local specialty shop (Wishbone) and have also seen it on Amazon, if you're not familiar with it either. It definitely… Continue reading Cauliflower Chickpea Pilaf Recipe
My ideal Chocolate Chip Cookies Recipe - soft, chewy, & perfectly chocolatey! Nobody will guess they are gluten free and vegan…(Credit: Adapted from Nora Taylor's recipe, inspired by Sally's Baking Addiction) Makes 18 cookies Ingredients: 1 tablespoon ground flaxseed2.5 tablespoons water1/2 cup softened vegan butter/margarine1 & 1/4 cups brown sugar, lightly packed2 teaspoons vanilla extract1… Continue reading Perfect Vegan Chocolate Chip Cookies Recipe
Soup night Ingredients 2 cups dried green split peas 1 yellow onion, diced 2 T minced garlic 1 teaspoon smoked paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/4 teaspoon black pepper 8 cups vegetable stock/broth 2 teaspoons coconut aminos 4 medium russet potatoes peeled and cubed 2 stalks celery, diced Salt to taste… Continue reading Split Pea Soup Recipe
Plum Hill 