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Best Roasted Brussels Sprouts and Sweet Potato Recipe - vegan, GF

Best Roasted Brussels Sprouts and Sweet Potatoes Recipe- Yes, As Good As It Looks!  If you enjoy roasted brussels sprouts, this recipe is one of the best that I have come across.  It is pretty easy to put together in a short time, and makes for a lovely holiday dish or addition to a potluck. I love brussels sprouts-- or teeny cabbages!  And I also love the combination of the slightly bitter brassica with sweet potatoes, that you get in this recipe.  Because, of course, sweet potatoes have that ... um... sweetness that offsets the slight herby bitterness of the sprouts.  The recipe I was inspired by used finely grated lemon zest and thinly sliced scallions... I have substituted my health-promoting whole lemon and garlic puree, that you can learn about and use as well in this recipe-- Chris Wark from Chris Beat Cancer swears that this formulation destroys cancer cells, and really amps up your immunity in general.  Or just go with the lemon zest and thinly sliced scallions. So

Harvesting Sweet Potatoes for the First Time!

Sweet Potatoes from California on the Left & my son's Homegrown 'Radiance' Sweet Potatoes to the Right! When I buy sweet potatoes-- the ones with the orange flesh-- I generally call them 'yams' and they generally come from California.  (My son was very serious about their being sweet potatoes-- here is information about the difference between a sweet potato and a yam ). Sweet potatoes figure in a lot of Southern U.S. cookery, and have made their way into Canada over the years of my adulthood.  I do believe that you could buy them in a can (yuck) when I was a child, but that was about it.  In Northern Saskatchewan, where potatoes were always white. I remember eating them caked with brown sugar.  The taste of the sweet potato was unfamiliar and not as comforting as the good old "Irish" or white potato I grew up with, so the sweet potato with the addition of brown sugar just seemed... disgusting. This beautiful orange flesh makes me call this a

The Classic Vegan Roast (or Burger)

This roast recipe is adapted from a recipe in the March 1998 issue of Veggie Life magazine when vegan cookery was really in its infancy in North America.  You might be able to find these 'classic' magazines in a local thrift shop like I did.  They are gold! INGREDIENTS:  T=Tablespoon  C=8 oz Cup  Pound=16 oz  g=Gram 1 medium organic Onion , finely chopped 1 T. Extra Virgin Olive Oil ( or use water or broth) 3 cloves organic Garlic , minced 1/2 C. chopped Walnuts 1/4 C. organic  Rolled Oats (Gluten Free, if you eat that way) 1/4 pound (115 g) Shitake Mushrooms , sliced thin 2 C. organic  Vegetable Stock or Water (I use the vegan stock from Costco) 1 T. organic Soy Sauce 3 T. Dijon-style Mustard 3 T. organic Ketchup 2 T. Red Wine, Balsamic  or Apple Cider Vinegar (what you have) Salt and Pepper (to taste) 350 g organic  Firm Tofu , crumbled small (a regular size block of firm tofu) 3 T. organic Starch ( Arrowroot, Tapioca or  organic Corn Starch

How To Make Quick and Easy Plum Jam in your Oven!

Delicious Roasted Plum Jam I am very grateful to live in a place of bountiful fruit. In our yard we have grapes, thornless blackberries, a golden plum tree, hazelnuts, saskatoon berries, blueberries, apples, green figs, and quince. We have an Italian plum tree that has not yet been very forthcoming, but that's okay, because this year two friends gifted us with lovely dark blue, plump, little prune plums. Another friend sent over some sweet, delicious pears from her tree. We are blessed with delicious fruit and generous friends! So, what to do with all these plums?  It is true that I love fresh fruit.  I blame my un-fruited childhood in rural Saskatchewan.  Yes, we did have berries of many kinds, wild and garden-grown, but we did not, or at least on our farm, have any large tree fruits... crabapples don't count.  But here I am with a surfeit of fruit in my twilight years.  And I am adverse to all the work involved in making "preserves" in the traditional w