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Vegan Squash Enchilada Tubbies - Gluten-Free, Dairy-Free

Recently a Facebook friend posted a picture of her supper: a spaghetti squash enchilada just oozing cheese from all angles... she apologized that it wasn't a fancy presentation. It looked so comfort-food yummy that I knew that it would be my next planned meal. I have made quite a few 'adaptations' to the ingredients, and you can too. Just know that it turns out absolutely delicious with very little effort!  I went shopping and found Amy's brand canned chili (vegan)(organic) on sale at my local wholefood store ( Edible Island in Courtenay, BC) You could make your own chili-- maybe you even have some in the fridge?  Amy's Medium Hot Chili made with tofu has all the spices and ingredients that I was looking for, so I liked the convenience of opening the can this one meal. Ingredients: Squash (I used an Acorn Squash) Red Bell Pepper 14 oz can Amy's brand Organic Medium Hot Chili with Tofu 1 C. Frozen Corn Niblets Daiya Cheese shreds (I used Mozzarella

Recipe for Fig- Quince- Ginger Jam (Vegan Gluten-free)

Yes, Fig-Quince-Ginger Jam sounds pretty darned exotic from the blog of a granny living on the currently rainy Vancouver Island off the West Coast of Canada.    Especially exotic when you realize that I didn't even know that I was growing a quince tree in our backyard! We thought we had planted a PEAR tree.  This is the first year that these hard, furry, bulbous fruits produced more than a couple of little fall-offs.  And I still thought they were pears until I saw a friend's show piece on quinces that she harvested. A second crop of Green Figs Katsikopoulos Dimitris So, this is brand new territory!  I also have a fig tree , as you will know from blogs past, so I went looking for fig-quince jam recipes.  We have a second crop of these little green figs.  My husband is a real "fig pig" but I'm kind of 'meh' about them.  Jam is always good though. If you don't have a quince source and just want to make some Fig Ginger Jam

Collecting and Saving Teeny Yellow Tomato Seeds

Today we have teeny yellow (and red) tomatoes coming out our yin-yan. I am joyful with such abundance during a year of drought, and grateful for the friends who passed the wonderful little yellow tomato starter plants on to us (when we had opted not to grow tomatoes this year after a couple of bleak harvests). These tomatoes were labeled "Tumblers".  My gardener-daughter-in-law was here earlier in the summer and exclaimed several times over how sweet and tasty the tiny yellow tomatoes were.. like candy.  Could she have some of the seed? Soooo.... I am saving seeds... and with a method that will work for any other tiny tomato (grape, cherry, etc.). HARVEST: For the best possible seed production, let your fruit ripen on the vine if at all possible (and you know that it happens quickly with these little tomatoes).   If you want to ripen the little guys you save from the first frost, they WILL ripen, but slowly, and in a cool, dry location. Seeds will always b

Delightful Crunchy Sunflower Seed Pesto Recipe

Looking for a delicious way to use your yummy fresh garden basil  but almost had a heart attack when you saw the cost of pine nuts for the pesto recipe?   Subbing home-toasted sunflower seeds will give you a very tasty crunchy pesto for a fraction of the cost of pine nuts!  Ingredients 1 C. raw, organic, shelled Sunflower seeds 1 tsp. Celtic Sea Salt 3 - 4 Garlic cloves 2+ tsp. fresh-squeezed Lemon Juice 4 C. lightly-packed Basil leaves 1/2 C. extra virgin Olive oil Method In a skillet over medium heat, combine Seeds and Salt, and stirring throughout, toast until most seeds are golden (careful not to burn!).  Remove from heat and cool. Alternatively , toast seeds in your toaster oven at 300-325 degrees for 5-15 minutes. Watch carefully not to burn. Cool. Combine all ingredients --except olive oil-- in a food processor. Process while drizzling olive oil through the top opening. Store in a mason jar in the fridge.  Makes about 2 C. Delicious on pasta, pizza, crackers, brioc