Organic Granny

You don't mind the winter when you can come into this hearty, delicious soup. It's full of root vegetables which are warming and strengthening, and it's full of flavour (rosemary, garlic, onion). Your kitchen will also smell divine! Ingredients: 500g/12oz/2 cups of Lentils, soaked and rinsed 9 or 10 cups of Water 1 medium white Onion, chopped 4 or more cloves of Garlic, peeled and finely chopped large sprig of fresh Rosemary, finely chopped or two teaspoons of dried herb 4 medium Potatoes diced quite small Celtic Sea Salt to taste 3 cubes of Best Golden Bouillion or a commercial similar bouillion or homemade broth. Method for Making Soup: 1. Place the soaked lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients.  2. Reduce to a simmer and add the onion, garlic, rosemary, potatoes and bouillion or broth.   3. You may also add 2 T. beet powder (beet dehydrated and powdered) if you have such a thing.  4.Simmer fo...

T here was once a dental emergency-- I lost part of a porcelain crown in the front of my mouth-- and lovely Parsnip-Cabbage Soup recipe is part of a 'liquid' diet meant to create less stress on my exposed root and to help me get rid of a cold I had. It worked.   This soup is quite substantial and schmecht gut (as they say in my Duolingo German class)... filling and tasty. Anyone who has done a lot of cooking in the past can freely and intuitively spice up or spice down. For novice cooks, the recipe is quite satisfying, but you might want to add more of your favourite condiments if you find it too bland.   I, personally, love the flavour of parsnips. I have a bunch of them because they were in "the expiry" cart at Edible Island, our favourite health and organic produce shop.   I also love fresh green cabbage (and raw sauerkraut, but that's for another day).   Some of the recipes I looked at called for the inclusion of an apple. I believe that appl...

 Minestrone is a hearty Italian vegetable soup, often verging on a veggie stew.  The classic recipe usually involves beans, a grain like rice or orzo, tomatoes and maybe zucchini, as well as Italian seasoning.   There are many variations on the classic recipe-- this is one.  It is vegan and gluten-free-- I use quinoa penne and vegan tomato pasta sauce from a commercial jar brand-- saves some time and boosts the flavor. INGREDIENTS * olive oil for saute-ing * 1 large onion, chopped * 1/2 red bell pepper, chopped * 3 cloves garlic, minced * 1 small zucchini, chopped * 1 teaspoon dry oregano * 1 teaspoon dry basil * 1/4 teaspoon dry thyme * 5 cups hot water * 1 cup corn kernels * 2 medium potatoes  peeled and chopped * 1/2 cup pitted black olives, sliced or whole * 1-2 cups dry pasta noodles (I used gluten-free quinoa penne) * 2+ cups cooked white beans (I used Great Northern) * 1/2 teaspoon sea salt and pepper to taste *1/2 jar organic tomato pasta sauce (1-2...

 I had grannies with Scottish backgrounds, so shortbread was always "a thing" in my growing up Christmases. It was also the first cookie recipe I remember experimenting with baking-- I read the recipe wrong and used a pound block of butter vs. the cup that was called for. My mother kindly referred to my gaff by saying, "These are delicious-- very rich!"  Evergreen whispers, Vegan shortbread gently bakes, Christmas joy unfolds. I still like to experiment with recipes. I hope that you maybe try one that you haven't tried before and let me know what you think in the comments below. Feel free to do your own innovations on these recipes and let me know what worked for you!  1. Classic Scottish Shortbread 2. No-bake Almond Shortbread 3. Carob Shortbread 4. Oatmeal Shortbread 5. Gluten-free Almond Flour Shortbread 6. Peppermint Shortbread 7. Ginger Shortbread 8. How to make Powdered Sugar 9. A Simple Vanilla Glaze 10. Quick Chocolate Dip Scroll for the s even plant-ba...

This faceless grape pie is a big hit in our house. Everyone has seemingly waited for me to start making pies, and now, with my discovery the galette-- so easy and so satisfying-- we have been eating pies like I imagine normal pie-making people always have. Not every day, of course, but not depriving ourselves of the experience when the desire for pie hits.  We had a lot of grapes this year. And the birds didn't seem particularly interested. So, there was a harvest. I spent several days detaching grapes from their vines and freezing them in bags. We are set for smoothies and other frozen grape recipes . So, today I made the galette. Here is the recipe: THE PASTRY Ingredients: 1 1/2 cups organic all purpose flour 3 -5 tablespoons sugar 6-7  tablespoons solid coconut oil or vegan butter (salt-free) 1/4 cup ice water THE FILLING Ingredients: 1/4 cup sugar (plus 2 tablespoons) 1/2 cup cashew pieces or raw almonds (I used cashews as I had them on hand) 1 1/2 teaspoons almond extr...

These oat-aquafaba waffles are a dream. Great as a part of breakfast or a savory meal. Aquafaba is becoming quite trendy with vegan bakers. It is, of course, just bean juice-- what is left over in the can when you take out the beans (usually chick peas or northern beans, although ALL beans make aquafaba when you cook them in water.) Aquafaba works very much like egg white in recipes, so it is a great egg replacer for vegan items such as meringues, macrons, marshmallows, and in angel food cake (I have yet to try that!) It does not smell or taste beanie in the baked item, but if you overdo it you may find that you suffer from some of the effects of over-eating beans, so take it easy.  Less is more.  Amazingly, a quarter cup of aquafaba, what you find in a 14 oz. can of beans, is enough to lighten and puff up 5-10 waffles in this recipe. Try it and see what you think! Aquafaba is best if it does not contain salt and other additives. Check the ingredients on the can when you buy i...