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”

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”

Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments

Stroganoff is one of our regular rotation meals, thanks to my husband’s German-Russian roots. It’s great for a quick weeknight meal that pleases a crowd of hungry stomachs, and the leftovers are delicious too. Feel free to substitute another kind of meat or tofu for the beef if you prefer. This is part of our 1,000Continue reading “Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments”

German Cabbage Rolls: #26 of 1000 Sustainable Food Experiments

If you’re looking for comfort food in Germany or Russia, you might come across this dish of cabbage, beef, rice, onions, and tomato. I know it from the Mennonite tradition in Canada, as the first dish Tim’s grandmother made for me. It is also fantastic as leftovers, so I make a big tray and itContinue reading “German Cabbage Rolls: #26 of 1000 Sustainable Food Experiments”