Recipes

These vegan Thanksgiving recipes can sneak onto a conventional table or make up their own plant-based feast. No one likes to hear the words “dietary restrictions” around the time of a holiday that’s literally centered on food, but when setting the table for a mixed crowd, it can be helpful to whip up options that everyone can enjoy. Thanksgiving has never been the vegan-friendliest celebration—the pilgrims were not carving up a tofurkey, for instance—but a little bit of ingenuity can not only make every mouth happy at dinner but also lighten up the meal to leave plenty of room for...

There has been a lot of talk lately about diets. With the weather warming up it seems a common fad to cling to the latest greatest offering in the hopes of obtaining that bikini body – not me, I gave up on the bikini body somewhere in primary school ( I have the photo somewhere to prove it!) However, this doesn’t mean I’m exempt from the hype – actually to be honest Im probably the instigator. Having road tested every fad known to man several times over I’ve currently just finished one to jump ship and try another – (Im...

Hello my friends (said in best Bob Ross voice) welcome back to my salute to pumpkin. Today’s edition is letting pumpkin’s wilder side show. We’re going to help the pumpkin really let its hair down on this one. My husband is a chili purest (he also helped me cook this. Such a handsome seux chef )and while, per his standards, he would not call this a chili, he did still say it was delicious. So if I offend any chili purests out there I apologize in advance. I will give you a heads up that this recipe will call greatly...

Roasted Carrots and Parsnips with Bacon- the carrots and parsnips are roasted until golden and caramelized and coated in a sweet glaze. Lots of crumbled bacon adds a wonderful smokiness.   The carrots and parsnips are coated in a mixture of olive oil and butter for maximum flavor and seasoned with salt, pepper, and cayenne pepper. They are roasted for 35 to 40 minutes to really bring out their sweetness. Next they are coated with a 2-ingredient glaze made from cane syrup and orange juice. Cane syrup can be a little difficult to find, but it has a long history...

Last year I was approached by a publisher about writing a book. A kind of guide to the things I am doing here, separated into sections – a year in the garden, and year with the bees, a year of wild food, etc. This was to be a narrative, interspersed with recipes and more practical information such as calendars and tables, wild food identifying guides and the like. The publishing house seemed to like it but in the end, after much going back and forth, they decided not to move forward with the book mainly due, it seems, to me...