Gardens, Home, Recipes, & Stories
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
This is family favourite and is a special treat Brent makes with love every year for Rilla and Auntie Gayle on their birthdays. Definitely not vegan or allergy safe for M or B! Makes 20 large individual cupcakes Crust Ingredients: 30 double stuff oreo cookies1/4 cup melted butter Filling Ingredients: 4 x 250 g packages… Continue reading Mr. B’s Best Kahlua Cheesecake 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
Breakfasts: Protein shakes made with protein powder, cashew or almond milk, and frozen berries. Nut and seed mix Baby bell cheese Eggs: omelete, frittata, fried, etc... Greek yogourt with berries Protein pancakes with nut butter and fresh berries Lunches: Bean and veggie soup Salad greens with chickpea salad and feta cheese Greek salad with chickpeas… Continue reading Vegetarian Meal Plan
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
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
Plum Hill 