Dairy-Free Caesar Salad Dressing: #218 of 1000 Sustainable Food Experiments

We have salad almost every day for lunch, so it’s nice every now and then to try a different dressing to go on top. This is a lovely, garlicky, lemony Caesar salad dressing without the dairy and eggs you might find in a traditional version. Happy munching! This is part of our 1,000 Food Experiments to createContinue reading “Dairy-Free Caesar Salad Dressing: #218 of 1000 Sustainable Food Experiments”

Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments

We’ve tried a number of bagel and soft pretzel recipes now, and this one is by far the best! The flavor that comes through with the overnight rising is unbelievable, and boiling them in honey water instead of baking soda makes it taste legit – just like a bakery in Toronto I used to goContinue reading “Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments”

Balsamic Maple Glazed Tempeh: #201 of 1000 Sustainable Food Experiments

Tempeh is a wonderful, meat-like patty that takes on whatever flavor marinade you give it. Popular in Indonesia, it’s made of fermented soybeans and is high in both protein and probiotics. This recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight theContinue reading “Balsamic Maple Glazed Tempeh: #201 of 1000 Sustainable Food Experiments”

Garbanzo Broccoli Fritters: #200 of 1000 Sustainable Food Experiments

You could make these veggie burgers with any kind of beans and greens, like lentils and zucchini, kidney beans and collard greens, etc. We made them with garbanzo beans and baby broccoli because that’s what we had on hand. The dill and basil give it a nice zing. Plus it’s recipe #200 today, so that’sContinue reading “Garbanzo Broccoli Fritters: #200 of 1000 Sustainable Food Experiments”

Chickpea Salad Sandwiches: #197 of 1000 Sustainable Food Experiments

If you love a good chicken salad sandwich but want to eat a more plant-based diet, here’s an idea: make it out of chickpeas instead of chicken! Celery, mayo, pickles, dill, fresh crusty bread, all the good stuff. And friendly for the planet too. 🙂 This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Chickpea Salad Sandwiches: #197 of 1000 Sustainable Food Experiments”

Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments

Growing up, we often had fresh tomatoes in the summer from our own backyard garden or someone else’s nearby. My mom would make this refreshing salad to go with a loaf of fresh Italian bread for a quick lunch. Buon appetito! This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Italian Tomato Salad: #195 of 1000 Sustainable Food Experiments”

Asparagus Leek Potato Soup: #181 of 1000 Sustainable Food Experiments

In the spring and early summer, we can get fresh asparagus delivered in our farm box. One of the treats I like to make when this happens is a creamy asparagus and potato soup with leeks and sage. It’s a comforting, nourishing bowl of healing goodness. This is part of our 1,000 Food Experiments to create sustainableContinue reading “Asparagus Leek Potato Soup: #181 of 1000 Sustainable Food Experiments”

Soft Pretzels: #180 of 1000 Sustainable Food Experiments

Soft pretzels are boiled in baking soda water like bagels before they’re covered in salt and baked. This gives them their chewy yet fluffy texture. We made a batch of soft pretzels one recent weekend and they were gone before Monday. They’re lovely to have for lunch alongside a kale salad. It’s part of our 1,000Continue reading “Soft Pretzels: #180 of 1000 Sustainable Food Experiments”

Easy Deviled Eggs: #175 of 1000 Sustainable Food Experiments

Deviled eggs originated in Italy, with the word “deviled” being used to mean spicy or with zest. This version of the recipe isn’t too spicy, so it’s a friendly finger food for kids of all ages. Thanks to Tim for making them for us. 🙂 This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Easy Deviled Eggs: #175 of 1000 Sustainable Food Experiments”

Spinach Pancakes: #172 of 1000 Sustainable Food Experiments

Savory, bright green pancakes with tomato salad and homemade hummus: I love dishes that confuse the mind and tastebuds. This was a fun, easy dinner experiment inspired by Jamie Oliver, but we made a non-dairy version. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($5.50 totalContinue reading “Spinach Pancakes: #172 of 1000 Sustainable Food Experiments”