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”

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”

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”

Mashed Cauliflower Potatoes with Mushroom Gravy: #166 of 1000 Sustainable Food Experiments

Here is a healthy version of mashed potatoes with gravy, a classic comfort food. We mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies. We’ll be making this one again for sure. ThanksContinue reading “Mashed Cauliflower Potatoes with Mushroom Gravy: #166 of 1000 Sustainable Food Experiments”

Sensational Baked Samosas: #153 of 1000 Sustainable Food Experiments

Here we take the warm healing of a potato curry and add a crisp baked pastry instead of the traditional fried version. Your heart and your mouth will both be happy. The kiddos gobble these down too! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($6Continue reading “Sensational Baked Samosas: #153 of 1000 Sustainable Food Experiments”

Winter Ratatouille (aka Ghivetch Vegetable Stew): #148 of 1000 Sustainable Food Experiments

We had a lot of cabbage in our farm box this past week, so we improvised this healing stew based on the flavors of a Romanian vegetable stew called ghivetch. It reminded us of ratatouille, but with winter veggies instead of summer ones. So good! This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Winter Ratatouille (aka Ghivetch Vegetable Stew): #148 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”

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”

Plant-Based Pierogies: #134 of 1000 Sustainable Food Experiments

Pierogies are dumplings from Eastern Europe traditionally filled with things like potato, meat, cheese, fruit, or vegetables, and then boiled. We chose a savory potato-bean-onion filling that is both plant-based and tasty, and we made our own dough. It was a fun weekend project! This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Plant-Based Pierogies: #134 of 1000 Sustainable Food Experiments”

German Potato Salad: #118 of 1000 Sustainable Food Experiments

I’ve never really enjoyed the texture of American potato salad, loaded with mayo and sitting out in the warm sun at a picnic. So I started investigating how other cultures do it, for inspiration. In Germany it’s called kartoffelsalat (kartoffel = potato), and the dressing I created here is much gentler. This makes a yummyContinue reading “German Potato Salad: #118 of 1000 Sustainable Food Experiments”