Apple butter. Not exactly butter, it isn’t quite jam, something deliciously in between. And the perfect way to use up that haul you brought home from the orchard. First you’ll need to chop up your apples – about 4 lbs of them. Don’t worry about peeling or coring them; a lot of the fruits natural… Continue reading Apple Season: Apple Butter
Category: Plant-based
Bread Club: Focaccia Art
Week two of Bread Club and we’re decorating a warm, herby focaccia. Focaccia is a flat bread with a crispy top and a soft centre filled with air bubbles. We decorated ours with a spring vibe for an Easter appetizer. The kids had so much fun making veggie flowers. You’ll need: 1 1/3 cup warm… Continue reading Bread Club: Focaccia Art
Cinnamon Raisin Bagels
I love bread. I love baking it, I love eating it, I love trying new recipes. The smell of bread yeast is one of my favourite smells. I’ve been on a big sourdough kick (gotta keep that started alive and well) but I also frequently make French bread using the easiest, foolproof recipe ever c/o… Continue reading Cinnamon Raisin Bagels
Zucchini Muffins
Plant-based, light on sugar, heavy on the good stuff 👌🏻if you’ve got zucchini’s to use up, here’s the recipe for you!
Lime Cheesecake, but make it vegan
In an effort to live more sustainably I first reduced my meat intake, then cut it out all together in March 2019. I’ve been slowly cutting back on other animal-based foods and products I consume since then. Dairy has been a tough one, as it’s in SO many things. One of the best ways around… Continue reading Lime Cheesecake, but make it vegan
The Tuesday Home 