Gardens, Home, Recipes, & Stories
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
The name of this recipe does it no justice. It’s packed with flavour, texture, fiber, and protein. Assembling my open faced lentil mash sandwich. Makes 4 servings Mash Ingredients: 540 ml canned lentils or beans, drained, rinsed, & mashed 1/4 cup garlic hummus Spicy paprika and dry ground roasted garlic to taste Drizzle of lemon… Continue reading Bean Mash Sandwich Recipe
Leftovers reheated in a ramekin This is a very hearty meal for those times you're in need of proper comfort food. Loaded with protein and flavour, you can't go wrong with this easy to make meal. I make a large batch so I can share with my Auntie, and we freeze the leftovers for even… Continue reading Rosée Ravioli Recipe
I have 8 basil plants (2 varieties) growing in my hydroponics this year, primarily because I love making my own pesto, and they were finally ready to harvest. Of course you can buy pesto for convenience, but homemade fresh pesto is really worth the extra effort. I also spread it on toasted sandwiches, roast veggies… Continue reading Pesto Perogies 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
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
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
Plum Hill 