Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments

Megan graduated from middle school this month – congrats to all the graduates everywhere who had the quarantine graduation experience! Her special request to celebrate at home was this pasta dish – a medley of pasta, garlicky tomato sauce, beans, chick peas, pepperoni, peas, basil, and plant-based parmesan. So delicious – I’m glad she requestedContinue reading “Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments”

Canadian Hodgepodge Stew: #210 of 1000 Sustainable Food Experiments

Hodgepodge is a bit like taking whatever vegetables you have left from your garden and tossing them into a big, nourishing stew. I learned about it from the East Coast of Canada, but no doubt there are similar recipes wherever people grow food. It’s very rewarding to turn leftover things into delicious things! This isContinue reading “Canadian Hodgepodge Stew: #210 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”

Savory Bean Stew with Dumplings: #188 of 1000 Sustainable Food Experiments

We’ve made this recipe twice already, with the lovely combination of dill, rosemary, and sage warming our tummies. As a bonus, leftovers the next day are just as good as the real thing. Many thanks to the Post-Punk Kitchen for inspiration. This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Savory Bean Stew with Dumplings: #188 of 1000 Sustainable Food Experiments”

Baked Olive Mushroom Lentil Burgers: #186 of 1000 Sustainable Food Experiments

What happens when you mix mushrooms, lentils, kalamata olives, and some delicious spices? A nourishing and delicious veggie burger, much like our hearty meatless burgers and experimental garbanzo burgers. This recipe comes from the legendary post-punk kitchen. Check it out! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Baked Olive Mushroom Lentil Burgers: #186 of 1000 Sustainable Food Experiments”

Lentil Miso Gravy with Seitan, Broccoli, and Quinoa: #185 of 1000 Sustainable Food Experiments

When transitioning to a plant-based diet, it can be helpful to have some meat-like meals to soften the change. This recipe tastes like a rich beef stew, thanks to a hearty lentil miso gravy and some chopped up Field Roast plant-based meat. We enjoyed it for a comforting dinner with baby broccoli over quinoa. ThanksContinue reading “Lentil Miso Gravy with Seitan, Broccoli, and Quinoa: #185 of 1000 Sustainable Food Experiments”

Chana Curry Buns: #182 of 1000 Sustainable Food Experiments

Chana is the Hindi word for chickpea, a widely used legume in Indian cuisine. These yeasted buns have a curry-scented dough and a filling of spiced chickpeas, coconut milk, raisins, and onions. They were inspired by the Great British Bakeoff cookbook and proved to be a lovely accompaniment to our asparagus leek potato soup. ThisContinue reading “Chana Curry Buns: #182 of 1000 Sustainable Food Experiments”

Baked Turtle Beans: #173 of 1000 Sustainable Food Experiments

We got some black turtle beans in our farm box, and I love baked beans but I’ve never tried making them before. So we got our experimenting hats on and gave it a go. You could also use any black or pinto beans. The turtle beans definitely left their perfume in our bathrooms for aContinue reading “Baked Turtle Beans: #173 of 1000 Sustainable Food Experiments”