Summer Ratatouille: #190 of 1000 Sustainable Food Experiments

We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. Finally, after 190 of these food experiments, Megan and I decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’sContinue reading “Summer Ratatouille: #190 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”

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”

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”

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”

Luscious Chicken Bourbon Beet Stew: #135 of 1000 Sustainable Food Experiments

It starts out with the luscious savory flavors of coq au vin, but with bourbon instead of wine. Then you layer in red and gold beets and the beet greens. And voila, a dinner fit for a royal family. Or any family! Like any good stew, it takes a bit of time, but it’s wellContinue reading “Luscious Chicken Bourbon Beet Stew: #135 of 1000 Sustainable Food Experiments”

Chakalaka (Cabbage Bean Curry): #131 of 1000 Sustainable Food Experiments

Chakalaka is a South African dish that’s like a cross between a chili and a curry. Made with cabbage, beans, tomatoes, onions, and spices, it’s easy to prepare as a lovely comforting dinner. We had it on top of baked potatoes, but you could serve it over rice or pasta just as well. We’ll beContinue reading “Chakalaka (Cabbage Bean Curry): #131 of 1000 Sustainable Food Experiments”

Coconut Cranberry Spinach: #129 of 1000 Sustainable Food Experiments

This is a fantastic spinach dish originally from Tanzania (called mchicha wa nazi). It has spinach, onions, and cranberries simmered in coconut milk, and I threw a bit of roasted chicken in too. We served it over rice, but it would also make a nourishing meal on its own. It’s too good not to tryContinue reading “Coconut Cranberry Spinach: #129 of 1000 Sustainable Food Experiments”

Teriyaki Tofu Stirfry: #98 of 1000 Sustainable Food Experiments

Sometimes a body just wants some veggies, and fast! When you get that craving, this is a great recipe to reach for. Snow peas, mushrooms, tofu, peppers, zucchini, bok choy – really almost any veggies you have on hand would work here. You could make your own teriyaki sauce or buy it premade.  This isContinue reading “Teriyaki Tofu Stirfry: #98 of 1000 Sustainable Food Experiments”

Moroccan Pie: #94 of 1000 Sustainable Food Experiments

If you’ve watched the Great British Baking Show, this is one of the technical challenges the bakers were assigned. You start with a fragrant mix of squash, spinach, garbanzo beans (chick peas in Canada), nuts, cranberries, and lots of spices. Then you cover it in filo or puff pastry. This is part of our 1,000 FoodContinue reading “Moroccan Pie: #94 of 1000 Sustainable Food Experiments”