RECIPES

from Hearty This recipe can be made more simply and adapted to suit your seeds. Can’t afford celery or sour cream? Omit them. Have some snap peas or some sad-looking broccoli in the fridge? Add it. Ingredients 2 tablespoons vegetable or olive oil 1 medium-sized onion, diced 2 ribs of celery, diced 1 large carrot, […]

from Island Vegan Dive into the warm embrace of the tropics with this vegan Sweet Plantain Loaf – a luscious creation that transforms overripe plantains into a moist and flavorful masterpiece. As the plantains ripen to perfection, their natural sweetness infuses every slice of this loaf, creating a symphony of rich, caramelized notes that evoke

from Fermentation Revolution Sauerkraut is the classic of classics in fermentation. It is also a rite of passage for the fermentation apprentice. If, at first, the experiment seems too laborious, start over and practice until you’ve mastered it. Most of the other recipes will then seem a lot more accessible. Ingredients 2 lb 3 oz

from The Matryoshka Memoirs Chebureki (singular cheburek) are fried turnovers filled with minced meat (beef, lamb, pork, veal or chicken) mixed with onions and garlic. They are popular in Russia, Ukraine and Central Asia. They were introduced to the Russians by the Turkic Tatars, who are considered by most to be the indigenous people of

from Memories of a Metis Settlement Early settler and bachelor George Harvey was a veteran of the First World War. This recipe was named in his honour. Ingredients 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon sugar ½ cup milk ½ cup water 1 egg Directions Preheat oven to 350F/177C. In

from Mitji-Let’s Eat! Many Atlantic Canadians use molasses and brown sugar, and often bacon, for their homemade beans. The sugar helps other ingredients darken and caramelize as the beans cook for several hours. In Elsipogtog, however, community-wide health considerations have reshaped how this dish is prepared. By omitting the sugary ingredients, or at least reducing

from Rock Recipes Christmas People from the UK are always surprised to find that we use the term “Bubble and Squeak” here in Newfoundland. Many Newfoundlanders grew up eating Bubble and Squeak as a Monday staple meal using the leftovers from Sunday dinner. Often fried in rendered fat-backed pork, the leftovers made a one-pan hash

from Shepherd’s Sight I serve this with rice, a rustic bread, and a green salad.  Ingredients 1 ½ kg Canadian lamb shoulder 250 ml fresh orange juice 3 or 4 cloves of garlic minced 125 ml sultanas 125 ml white wine 5 ml saffron 10 ml coriander 5 ml cumin 10 ml dried thyme 15

from French Pastry 101 Pain d’Epices is a French-style spiced quick bread, loosely translated as gingerbread. The French version is less heavily spiced and is made with rye flour and honey. The result is a moist, tender and mild-flavored cake. Ingredients ½ cup (120 g) whole milk 2 star anise 2 whole cloves 6 green

from Butter Cream “But onward. That’s what this year is about. Don’t look back, don’t hesitate, don’t think. Let’s go. I summoned all my knowledge, my nerve, my scared energy, my fear of failure and…I couldn’t clear the hurdle. I sliced the chocolate cake for the Black Forest, but my hands shook. I began masking