Beet Gazpacho- a refreshing and delicious cold beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free.
Sweet-tangy Saskatoon Pickle is lightly spiced & full of fresh saskatoon berry flavor. Use it like cranberry sauce or a mild chutney.
Here are 3 last-minute ways to use fresh sage before cold weather comes and the harvest period passes!
Healthy, delicious, vegan, gluten-free & Italian. Need I say more? I mean, really? With so many wonderful things all packaged up into one, it might seem almost too good to be true. If I told you also, just how mind-bogglingly easy this recipe was, well you might just freak right out. Don't do that. Instead, read on
There’s nothing better on a hot day than a cold and refreshing vegan soba noodle salad, tossed with fresh vegetables and a delicious saucy dressing.
Summer Chickpea Stew features fresh vegetables and beans in a savory, mouthwatering broth. Enjoy this healthy, comforting stew recipe all year long!
Simple Lebanese Slaw made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast.
Here's another delicious way to use fresh zucchini: Turn it into a spicy soup with mint, cilantro, and jalapeño. Serve it hot or cold!
This easy marinated vegetable salad recipe is perfect for any type of gathering and is so easy to make using the Foodsaver Quick Marinator or just in a bowl! It's gluten free, dairy free, vegan, and loaded with flavour!
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
The ideal soup recipe for a cold day. This minestrone verde from My Simple Italian features a medley of celery, Swiss chard, borlotti beans and fresh basil.
This Protein Packed Thai Pasta Salad to be protein packaged, it's created with garbanzo bean pasta. This grain-free gem of a noodle will include 14 g of protein to each bowl.
This beetroot chutney is a homemade one that I love to keep at hand for adding to burgers and cold meat platters or as a simple dip for raw vegetables. To make the beetroot chutney you need: 500g f…
Pasta e fagioli means "pasta and beans" in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
