

Fall gratin
Ingredients: 1 medium onion salt 1 bunch of kale 1 1/2 cups heavy cream 4 medium sweet potatoes 1 tsp dried sage 2 1/2 cups grated...
1 min read
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Fusilli and Turkey Stir-Fry
Ingredients: 1/4 cup chicken broth 3 T soya sauce 2 T maple syrup 2 T cider vinegar 2 tsp cornstarch 1/2 tsp ground ginger 1/2 tsp red...
1 min read
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Tomato Sauce
For years now we've been sharing this recipe at the end of August or September when the tomatoes are at their height. We often put it...
1 min read
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Butternut Squash Risotto
Don't be deterred by the apparent difficulty of making risotto. You got this.  Garnish with fresh parsley. Serves 4.  ​*Recipe adapted...
1 min read
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Malian Peanut Stew
This recipe is one we tried this week from Vegan African, a cookboook by Maria Kacouchia. This is a beautiful cookbook, definitely worth...
2 min read
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Beet Cashew Hummus
1 c. raw cashews 1 c. raw sunflowers seeds 2 c. Water for soaking the nuts and seeds 2 c. cooked sliced beets 1/2 c. lemon juice 1/2 c....
1 min read
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Rhubarb Platz
As with so many things there are many different versions out there. This is our favourite one. The pan always gets devoured. Gluten...
1 min read
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Chickpea Crepes Stuffed with Greens
½ cup chickpea flour ¼ cup all-purpose flour 1 egg ¾ cup water (or a mix of cream) 1 T olive oil 1 bunch of greens (spinach, kale,...
1 min read
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Sweet and Savory (Hakurei) Turnip Leaves
Brent and Denise have been enjoying using all of the turnips (greens and white bulb). Here's the recipe they are using. It was taken...
2 min read
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Bok Choy Baby!
Bok Choy Salad with Sesame-Almond Crunch Dressing: 3 T honey or maple syrup 1/2 cup oil (grapeseed or olive) 2 T rice vinegar 2T soy...
1 min read
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Winter Squash Bars
Beat together: 2 cups winter squash (cooked, pureed) 1 ½ cups sugar ¾ cup oil 4 eggs 1 tsp vanilla ½ salt Then add and mix in: 1 cup...
1 min read
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Roasted beet, apple, squash salad
3/4 lb. butternut squash, diced 1/2 lb. beets, diced 1 red apple, chopped 2 T. olive oil, salt 4 cups mixed sturdy greens 1/2 c. diced...
1 min read
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