Gardens, Home, Recipes, & Stories
R-Safe: No soy, hazelnuts, whey, carrots, hemp, or meat.
This makes a huge vat of soup. It can be frozen and just gets more flavourful eaten as leftovers. Minestrone Soup Ingredients: 6 cups water1/4 c vegetable Better than Bouillon paste1/4 c Italian Seasoning1 teaspoon dried red pepper flakes, to taste1/4 cup apple cider vinegar1 675 ml jar prego tomato sauce3 cups frozen broccoli florets3… Continue reading Minestrone Soup Recipe
Makes 10 servings Tahini Sauce Ingredients:1/2 cup tahini1/4 cup lemon juice1 T crushed garlic6 T cold waterpinch of cuminpinch of red pepper flakespinch of salt Instructions: Blend ingredients in a nutri-bullet blender until smooth and pourable. Adjust water to your preference of consistency, less for thicker, more for thinner sauce.Drizzle over salads or on falafels… Continue reading Tahini Sauce Recipe
Makes 24 falafel balls.There are 1.5-2 days of soaking and refrigerating, so allow extra time for this recipe. Falafel balls on a kale salad. Ingredients:1.5 cup dry chickpeas1.5 cup fresh Italian parsley1 yellow onion, rough chopped2 T crushed garlic2 T coriander2 T cumin2 tsp baking soda1 tsp kosher salt1 t hot paprikahigh heat vegetable oil for deep frying Salad options:… Continue reading Falafel Recipe
Ingredients: 1 T olive oil1 shallot, finely diced112 g bottle of red curry paste4 cups vegetable broth (4 cups water & 4 t bouillon)400 ml can coconut milk1 large sweet potato, peeled and cubed1 cup diced tomatoes (canned, drained)1.5 cup dry red lentils, rinsedsalt & pepper1 t garlic powder0.5 t dried coriander Instructions: Prep vegetables… Continue reading Thai Red Curry Sweet Potato and Lentil Soup Recipe
Ingredients: 2 cups zucchini grated 2 egg beaten 1 cup chickpea flour 1 cup grated jalapeño monterey jack cheese 1 T Italian Seasoning salt and pepper to taste Sour Cream & chives for dipping Instructions: Grate the zucchini. In a small bowl beat the eggs. In a medium sized bowl add the zucchini, eggs, flour,… Continue reading Zucchini Fritters Recipe
Recipe inspired by the influx of fresh zucchinis in my garden right now, and adapted from the Heartland Country Store recipe book. Makes 12 large muffins Ingredients: 3/4 cup vegetable oil1 cup packedbrown sugar1/2 cup granulated white sugar2 eggs or 1/2 c applesauce2 t vanilla extract4 cups grated zucchini2.5 cups gluten free or spelt flour1… Continue reading Zucchini Muffin Recipe
One of my favourite Japanese foods is tempura prawns and yams. I have a large amount of zukes this year in my garden, so decided to try tempura on them. (Adapted from: https://www.thespruceeats.com/tempura-batter-recipe-2031529) Ingredients: 1 cup Bob's Red Mill gluten free baking mix flour + 2 T cornstarch 1 large egg 1 cup water Ice… Continue reading Tempura Recipe
Kale Caesar Salad Ingredients Dressing I saw Mark Weins, a travel food vlogger, try the original Caesar salad on his YouTube channel, and learned it originated in Tijuana Mexico, and have wanted to try it ever since. I’ve adapted this recipe from the recipe in this article. (Source) I’m allergic to soy & wheat, so… Continue reading Caesar Dressing & Kale Salad Recipe
Ingredients: 3 Falafel Balls (link to recipe) shredded cabbage and kale greens diced tomato pickle spears pickled onions (link to recipe) hummus (link to recipe) tahini sauce (link to recipe) feta cheese, crumbled Instructions: Layer greens, tomato, pickles, onions, feta, falafel in a salad bowl. Add a dollop of hummus and drizzle tahini sauce for… Continue reading Falafel Salad Recipe
Excellent drizzled on a falafel wrap or a falafel salad. Ingredients: 1 cup tahini sesame seed paste 3/4 cup lukewarm water, or more for consistency 1 T garlic, minced 1 t dried parsley flakes (or 1 T fresh minced) 1/4 cup fresh lemon juice, or more to taste 1/4 tsp salt, or more to taste… Continue reading Tahini Sauce Recipe
Plum Hill 