Gardens, Home, Recipes, & Stories
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
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
Looking for a faux tuna salad? Look no further! This has become one of my favourite vegetarian sandwich recipes. The chickpea salad is also great in a wrap with veggies, or on a salad. Ingredients 540 ml can of chickpeas 0.25 cup vegan mayo 2 Tablespoons dill relish 1 teaspoon spicy paprika 1 teaspoon roasted… Continue reading Chickpea Salad Melt
I grew up eating nasty tuna casserole made from cream-of-something soup. It was bland, boring, high in MSG, and always left me feeling bloated. I’ve been looking for a made-from-scratch creamy cheesy comfort-food version of that recipe, couldn’t find one, so made this one up from a Better Homes & Gardens white fish enchilada recipe… Continue reading Not-My-Mum’s Veg Casserole
There’s nothing quite like a big bowl of hot spicy lentil soup on a cold dark autumn or winter night. I make this often, it's quick and easy to throw together, and wow! It’s pretty amazing… Ingredients: 1 red onion, diced2 t garlic, crushed5 cups vegetable stock1 cup dry red lentils, rinsed3 potatoes, peeled and… Continue reading Lentil Pepper Stew Recipe
This is a vegan taco recipe developed to resemble the ground meat tacos I grew up eating in Western Canada, with a few flavour twists for the toppings. Ingredients: 1 cup red lentils & 2 cups broth or 400 ml can brown lentils, drained 1 medium cauliflower2 packs of mushrooms (about 24-30)2 cups whole walnuts4… Continue reading Taco Recipe
This recipe is a delightful mix of fresh, cooked, and marinated flavours. It’s delicious both hot and cold. I’ve also made it with quinoa instead of pasta, and it was equally amazing. Definitely a family favourite and a great dish to take leftovers for work lunches. Ingredients: 1 box gluten free Barilla rotini or macaroni1… Continue reading Arti-Tom Chick-Pasta Salad Recipe
Comfort food! Makes about 12 servings. Ground “Vegan Meat Alternative” Ingredients:3/4 cup unsalted walnuts1 cup uncooked lentils1 T oil2 cups vegetable broth1 onion, diced2 stalk celery, diced4 t garlic, minced1/2 teaspoon liquid smoke Instructions: In a small bowl, soak walnuts with enough lukewarm water to fully submerge the nuts for 30 min.In a separate bowl,… Continue reading Mushroom Stroganoff Recipe
The best thing I ate in Italy was a gnocchi bake in a tiny little hole-in-the-wall restaurant in Rome, the night before we flew back home. This is my feeble attempt at recreating it, good, but can’t beat real Italian gnocchi. Of course I added lentils for protein... The main recipe is a gluten-free vegan… Continue reading Gnocchi Bake Recipe
Makes 18 servings (freezes & reheats well): 12 in a 9x13” casserole plus 6 in a 9x9 casserole INGREDIENTS Bottom Layer:1 onion, diced2 t garlic, minced2 stalk celery, diced2 cups lentils (rinsed and drained)4 cups vegetable stock1 T Italian seasoning2-4 T coconut oil1/4 c cornstarch and 1/4 c cold water 540 ml can brown lentils,… Continue reading Lentil Shepherd’s Pie Recipe
Plum Hill 