Maple Apple Butter: #223 of 1000 Sustainable Food Experiments

This is a sweet apple topping for your ice cream that comes from the Canadian Museum of Nature in honor of Canada Day, and summer, and apples. It’s also great to eat on its own, like a thick applesauce. Next time you have some extra apples lying around, give it a try! This is partContinue reading “Maple Apple Butter: #223 of 1000 Sustainable Food Experiments”

Plant-Based Apricot Plum Cobbler: #222 of 1000 Sustainable Food Experiments

Would you believe I’ve made it through 43 years on this planet without ever making a cobbler? And I don’t remember ever eating one either. What is a cobbler, you say? It’s baked fruit with fresh biscuit dough on top, which sounds spectacular! We had some soft apricots and plums to use up, so weContinue reading “Plant-Based Apricot Plum Cobbler: #222 of 1000 Sustainable Food Experiments”

Mappleberry Muffins: #221 of 1000 Sustainable Food Experiments

Apples, blueberries, maple syrup, oats – these muffins have all the wholesome goodness of Canada. And no animals were harmed in making them! We polished these off for breakfast over a couple of days. Hope you enjoy them too. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.Continue reading “Mappleberry Muffins: #221 of 1000 Sustainable Food Experiments”

Mango Coconut Smoothies: #219 of 1000 Sustainable Food Experiments

Smoothies are an easy way to start the day with fruit and energy. For this tropical treat, you just throw some frozen mango and coconut milk in a blender, mix, and top it with anything you have on hand – we had some coconut whipped cream and fresh blueberries. It’s like being on vacation atContinue reading “Mango Coconut Smoothies: #219 of 1000 Sustainable Food Experiments”

Korovai Fruit and Hazelnut Bread: #192 of 1000 Sustainable Food Experiments

Korovai is a braided, decorated fruit bread often served at Russian or Ukrainian weddings. This one is filled with raisins, orange peel, cranberries and hazelnuts. The entire bread is lovingly smothered in apricot jam after baking. We adapted the recipe from the Great British Bakeoff cookbook. This is part of our 1,000 Food Experiments to create sustainableContinue reading “Korovai Fruit and Hazelnut Bread: #192 of 1000 Sustainable Food Experiments”

Strawberry Mango Smoothie: #191 of 1000 Sustainable Food Experiments

Here’s a refreshing summer snack if you have some fresh strawberries to use up. Mix them with some frozen mango, non-dairy ice cream, and soy milk, and voila – a bright and nutritious treat. πŸ™‚ This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($5.50 total) 8-10Continue reading “Strawberry Mango Smoothie: #191 of 1000 Sustainable Food Experiments”

Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments

Megan and I came up with this fusion idea: apple crumble + date squares + tarte tatin. You caramelize the fruit in a pan just like the French delicacy tarte tatin, but then instead of covering it in puff pastry, you put oatmeal crumble on top and bake the whole thing. This is part ofContinue reading “Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments”

Pineapple Pulled Pork on Hawaiian Sweet Rolls: #178 of 1000 Sustainable Food Experiments

We were missing Hawaii recently, so this recipe was a kid request to bring some island flavor to our home. I bought the pulled pork already made, but we made the sweet rolls and pineapple relish from scratch. It’s a tangy and satisfying meal. Aloha! This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Pineapple Pulled Pork on Hawaiian Sweet Rolls: #178 of 1000 Sustainable Food Experiments”

Apricot Almond Bakewell Tart: #170 of 1000 Sustainable Food Experiments

Bakewell tart is a British dessert that has a crunchy pastry crust, sweet jam filling, and chewy almond cookie topping. We saw it on the Great British Bakeoff as a technical baking challenge and wanted to give it a try. You can use any jam flavor you like if you don’t have apricot on hand.Continue reading “Apricot Almond Bakewell Tart: #170 of 1000 Sustainable Food Experiments”

Chocolate Fondue: #159 of 1000 Sustainable Food Experiments

When holidays like New Year’s Eve or Easter roll around, we brew up a homemade chocolate fondue to dip all kinds of yummy things in. This year we cut up bananas, apples, kiwis, marshmallows, almonds, and bits of leftover cake for the fondue. It only takes a few minutes to melt the chocolate, and everyoneContinue reading “Chocolate Fondue: #159 of 1000 Sustainable Food Experiments”