Gardens, Home, Recipes, & Stories
B-Safe: No dairy, wheat, or meat.
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
Ingredients: 1 T olive oil1 shallot, finely diced112 g bottle of red curry paste4 cups vegetable broth (4 cups water & 4 t bouillon)400 ml can coconut milk1 large sweet potato, peeled and cubed1 cup diced tomatoes (canned, drained)1.5 cup dry red lentils, rinsedsalt & pepper1 t garlic powder0.5 t dried coriander Instructions: Prep vegetables… Continue reading Thai Red Curry Sweet Potato and Lentil Soup Recipe
Ingredients 1 cup gluten-free all-purpose baking mix flour (like Bob's Red Mill)1 cup cornstarch1 teaspoon gluten-free baking powder1 teaspoon sugar1 teaspoon cayenne pepper1 teaspoon garlic powder 1 teaspoon onion powder1 teaspoon salt1/4 teaspoon pepper12 ounces beer (gluten-free or 12 ounces club soda)1 cup oil8 (4-ounce) skinless white fish filets (patted dry with a paper towel)… Continue reading Beer Battered Fish Recipe
Ingredients: 2 cups zucchini grated 2 egg beaten 1 cup chickpea flour 1 cup grated jalapeño monterey jack cheese 1 T Italian Seasoning salt and pepper to taste Sour Cream & chives for dipping Instructions: Grate the zucchini. In a small bowl beat the eggs. In a medium sized bowl add the zucchini, eggs, flour,… Continue reading Zucchini Fritters Recipe
