I’ve been working on this recipe for a year or so now. It’s part of my pages to plate project, bringing to life the food of my favourite children’s books. Pumpkin pasties are, of course, from Harry Potter. They are … Continue reading
This version of Brittany’s buckwheat crepes is gluten free and vegan. I used the beautiful wholemeal buckwheat flour from Bob’s Red Mill. It’s amazing. The flavour is rich and very nutty, the colour is incredible and the texture is very … Continue reading
Have you heard of the three sisters? It’s a gardening technique used by native Americans. First they plant corn. When the corn is established, they plant beans that climb the strong corn stems and steady the corn in strong winds. … Continue reading
I developed this recipe for my Meat Free Week cooking demonstration at the Capital Region Farmers Market. In addition to being the basis for great meat free meals, these patties are also egg free. I used chickpea flour for the … Continue reading
I came up with the idea for this recipe when I put a little one day old cheese from Bruny Island on the top of a bowl of my bright green pea and ham soup. The cheese was delicious on … Continue reading
