Gardens, Home, Recipes, & Stories
R-Safe: No soy, hazelnuts, whey, carrots, hemp, or meat.
It's the holiday season, and roasted pecans, salted or candied, are perfect alongside a cheese and cracker board or sprinkled on a dish of ice cream. Roasted Pecans Recipe Ingredients:2 cups raw pecans2 cups boiling waterSalt Instructions: Preheat the oven to 250 degrees Fahrenheit. Soak the raw pecans in boiling water for 20 minutes. Drain.… Continue reading Roasted & Candied Pecan Recipes
Adapted from my Grandma Jean Peter's 1946 Purity Cookbook. Ingredients: 1 & 3/4 cup all purpose flour (or gluten free baking flour)2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/3 cup Becel vegan butter (or 1/4 cup vegetable oil)1/2 cup sugar (2/3 cup if you like it sweeter)3 eggs1 cup mashed banana (3-4 ripe bananas)… Continue reading Gran’s Banana Bread Recipe
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
My ideal Chocolate Chip Cookies Recipe - soft, chewy, & perfectly chocolatey! Nobody will guess they are gluten free and vegan…(Credit: Adapted from Nora Taylor's recipe, inspired by Sally's Baking Addiction) Makes 18 cookies Ingredients: 1 tablespoon ground flaxseed2.5 tablespoons water1/2 cup softened vegan butter/margarine1 & 1/4 cups brown sugar, lightly packed2 teaspoons vanilla extract1… Continue reading Perfect Vegan Chocolate Chip Cookies 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
Lately it has been impossible to find soy-free vegan mayo in the grocery store, everyone seems to be short stocked right now, so I experimented with making a recipe I found on the Minimalist Baker website, and with a little tweaking, am quite pleased with how it turned out. Doubled the recipe for this batch… Continue reading Mayo Vegan Recipe
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
Plum Hill 