Gardens, Home, Recipes, & Stories
R-Safe: No soy, hazelnuts, whey, carrots, hemp, or meat.
A couple months ago I bought a giant jar of marinated artichoke hearts and after making a pasta salad with it a couple times I had some leftovers needing to be used up. I also grew some fresh dill from seed that was ready to be harvested, so decided to make this dip for myself… Continue reading Baked Artichoke Dip Recipe
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
To make this recipe Mr. B & M safe (gluten, egg & dairy free), buy the gluten free Betty Crocker golden cake mix. Instead of eggs, use a liquid egg replacement like Just Egg, and choose a dairy free butter or margarine. Makes 12 servings Ingredients: 1 cup pecans, halved 1 box Betty Crocker Golden… Continue reading Pecan Pie Dump Cake 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
One of the things that grows incredibly well in our garden is our big ol' rhubarb plant. We have bags of it in our freezer, and are always looking for interesting ways to use it. I tried adapting a googled recipe first but it came out quite flat and lacking rhubarb flavour. In future I… Continue reading Rhubarb Cookie 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
Plum Hill 