Mandarin Orange Chicken at Home: #147 of 1000 Sustainable Food Experiments

When you can’t get out to a Chinese restaurant, or want a healthier alternative made fresh in your kitchen, try this recipe! Kids love it too, and everyone went back for second or third helpings. The orange sauce is delicious. We served it in bowls on a bed of rice and stir-fried cabbage. This isContinue reading “Mandarin Orange Chicken at Home: #147 of 1000 Sustainable Food Experiments”

Mom’s Branberry Muffins: #146 of 1000 Sustainable Food Experiments

Crunchy on top, soft and warm inside, packed with fruit and fiber and goodness, these just might be the best muffins to start your day. We use frozen blueberries and raisins, so they can be made any time of year. A big hit with the whole family! This is part of our 1,000 Food Experiments to createContinue reading “Mom’s Branberry Muffins: #146 of 1000 Sustainable Food Experiments”

Broccoli Mashed Potatoes: #145 of 1000 Sustainable Food Experiments

If you’re looking for a warm, comforting lunch, how about a creamy bowl of mashed potatoes and broccoli topped with your favorite cheese or nutritional yeast? Our whole family gobbled this up on one of our coronavirus quarantine home learning days. This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Broccoli Mashed Potatoes: #145 of 1000 Sustainable Food Experiments”

Sweet Sheep Cupcakes (Dairy-Free): #144 of 1000 Sustainable Food Experiments

These cupcakes are almost too cute to eat! A little flock of marshmallow sheep with coconut-scented frosting and vegan vanilla cupcakes underneath. Thanks to Rachel Fong for design inspiration and Isa Chandra Moskowitz for cupcake batter ideas. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($17Continue reading “Sweet Sheep Cupcakes (Dairy-Free): #144 of 1000 Sustainable Food Experiments”

Blueberry Buns from a Toronto Jewish Bakery: #143 of 1000 Sustainable Food Experiments

Every time I visit my parents in Toronto, it’s a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet. We decided to try making them at home, with good results! This is part of our 1,000 Food Experiments to createContinue reading “Blueberry Buns from a Toronto Jewish Bakery: #143 of 1000 Sustainable Food Experiments”

Hawaii Oatcakes: #142 of 1000 Sustainable Food Experiments

When I used to live in Hawaii, oatcakes were a staple at the corner coffee shop across from the beach. They’re chewy and satisfying for breakfast, filled with oats and nuts and fruit, and even some butternut squash. Here’s our version of these delicious tropical bites. This is part of our 1,000 Food Experiments to create sustainableContinue reading “Hawaii Oatcakes: #142 of 1000 Sustainable Food Experiments”

Chocolate Macadamia Nut Shortbread: #141 of 1000 Sustainable Food Experiments

If you’ve ever been to Hawaii, the Honolulu Cookie Company makes some amazing chocolate macadamia nut shortbread. We decided to try it at home, and they came out pretty well! Tastes like Hawaii. 🙂 Original recipe credit to Trang at Wild Wild Whisk. This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Chocolate Macadamia Nut Shortbread: #141 of 1000 Sustainable Food Experiments”

Garbanzo Burgers with Mango Salsa: #140 of 1000 Sustainable Food Experiments

I’m always up for trying a new veggie burger. Our hearty meatless burger is still a favorite, but we decided to explore ground up garbanzo beans and zucchini for this one. The mango-pepper-basil salsa definitely steals the show!  This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. IngredientsContinue reading “Garbanzo Burgers with Mango Salsa: #140 of 1000 Sustainable Food Experiments”

Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments

My daughter Megan found this recipe in the book Eat Fresh Food, which is aimed at teen chefs. It’s a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta. I’ve been making pasta for decades and this was a wonderful surpriseContinue reading “Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments”

Dutch Stamppot (Cabbage, Potatoes, Plant-Based Sausage): #138 of 1000 Sustainable Food Experiments

I learned about stamppot from an old Canadian cookbook, but it’s originally a Dutch recipe. You cook a vegetable like kale or savoy cabbage with a bunch of potatoes in a big pot, then add some (plant-based) sausage. Mash it all up with a bit of olive oil and salt, and you have a deliciousContinue reading “Dutch Stamppot (Cabbage, Potatoes, Plant-Based Sausage): #138 of 1000 Sustainable Food Experiments”