Sunflower Mac & “Cheese”: #226 of 1000 Sustainable Food Experiments

Sunflower seed cheese? Don’t laugh. Even our most fanatical mac&cheese fan was going back for thirds of this ingenious and tasty creation. Paired with green beans and plant-based meatballs, it makes a completely delicious and nutritious dinner. We will definitely be making this one again and again. Thanks once more to the brilliant Isa DoesContinue reading “Sunflower Mac & “Cheese”: #226 of 1000 Sustainable Food Experiments”

Strawberry Coconut Bread Pudding: #225 of 1000 Sustainable Food Experiments

I had never tried bread pudding before this, and now it’s one of my new favorite treats. This is a plant-based version that uses coconut milk for extra creaminess. It was inspired by a recipe in Isa Does It, a loaf of homemade challah bread, and some extra strawberries we had in the fridge. ThisContinue reading “Strawberry Coconut Bread Pudding: #225 of 1000 Sustainable Food Experiments”

Homemade Poutine (Fries + Plant-Based Gravy + Vegan Cheese): #224 of 1000 Sustainable Food Experiments

When I was pregnant in Canada (close to 20 years ago now!) the two things I incredibly enjoyed eating were poutine and veal sandwiches. Poutine is a French-Canadian dish of french fries with cheese curds on top and covered in gravy, so the cheese gets all gooey. It’s hard to imagine until you actually tasteContinue reading “Homemade Poutine (Fries + Plant-Based Gravy + Vegan Cheese): #224 of 1000 Sustainable Food Experiments”

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”

Dairy-Free Caesar Salad Dressing: #218 of 1000 Sustainable Food Experiments

We have salad almost every day for lunch, so it’s nice every now and then to try a different dressing to go on top. This is a lovely, garlicky, lemony Caesar salad dressing without the dairy and eggs you might find in a traditional version. Happy munching! This is part of our 1,000 Food Experiments to createContinue reading “Dairy-Free Caesar Salad Dressing: #218 of 1000 Sustainable Food Experiments”

Vegan Potstickers/Gyoza/Mandu Dumplings: #214 of 1000 Sustainable Food Experiments

Many cultures have a filled dumpling kind of food: samosas, empanadas, pierogies, ravioli, mochi, blueberry buns… Maybe we’re on a quest to try them all! In Japan and Korea these marvels are savory and can be filled with veggies like cabbage and mushrooms. They’re fun to cook, steamed on one side and fried on theContinue reading “Vegan Potstickers/Gyoza/Mandu Dumplings: #214 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”

Soft Pretzels: #180 of 1000 Sustainable Food Experiments

Soft pretzels are boiled in baking soda water like bagels before they’re covered in salt and baked. This gives them their chewy yet fluffy texture. We made a batch of soft pretzels one recent weekend and they were gone before Monday. They’re lovely to have for lunch alongside a kale salad. It’s part of our 1,000Continue reading “Soft Pretzels: #180 of 1000 Sustainable Food Experiments”

Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments

Peas, mint, lemon, garlic, tahini, cumin, salt and pepper. It’s not your typical pasta sauce. If you like pesto, it has the same green creaminess, but without the strong pine nut flavor. This recipe was inspired by the Tres Green cookbook. It’s part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments”

Thai Peanut Soba Veggie Bowl: #169 of 1000 Sustainable Food Experiments

This is a very comforting mix of soba noodles, tofu, cabbage, and a creamy gingery Thai peanut sauce. I would eat this any day of the week, and we all went back for a healthy second bowl. The sauce is inspired with gratitude by Oh My Veggies. This is part of our 1,000 Food Experiments to createContinue reading “Thai Peanut Soba Veggie Bowl: #169 of 1000 Sustainable Food Experiments”