Category: Low/Med-Oxalate
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Cream of Broccoli Soup {vegan}
The arrival of fall has us thinking about comforting soups, and although I do already have a broccoli soup on the site, this one is made creamy and dairy-free with the addition of cashews and nutritional yeast. It’s just as flavourful as the dairy version, but a bit healthier with some fiber from the cashews.
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Fall Pear Tart
A few tiny tomatoes still clinging to the stems and some swiss chard are all that remain of our small garden. We will miss the tomatoes especially, but we do have some fall fruits to look forward to, such as butternut squash, apples and pears.
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Spring Violet Fairy Cakes {dairy-free}
In celebration of this 1st Day of May, also known as May Day, the midway point between the Spring Equinox and the Summer Solstice, I foraged some little wild violets that were growing in our backyard to make the icing for these little fairy cakes. The violets have a lovely sweet/piquant fragrance, and they lend
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Lemon Budino {gluten-free, dairy-free}
The word “budino” was unknown to me until a couple of years ago when I visited a restaurant in Portland, Oregon and saw “Meyer Lemon Budino” on their dessert menu. I ordered it out of curiosity (and love of lemon desserts) and was very happy to discover that it was a light custard with a
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Coconut Cake with Chocolate Ganache {gluten-free, dairy-free}
This recipe almost seems like magic, the way that the shredded coconut combines with a few other ingredients to create a rich, flavourful cake with a moist crumb. An advantage of this cake is that it doesn’t use any flour, which seems to be in very short supply these days…most people seem to be leaving
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Crunchy Sautéed Brussels Sprouts
This is my favourite way to eat Brussels Sprouts; they’re not squishy or sulphury tasting, just crisp with a bit of caramelized browning on them from being sautéed in a hot pan. Being cut into small slivers helps them cook quickly, so they don’t become overdone. I add shallots for their mellow, toasty flavour, and
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Making Fresh Pasta
As is often the case, I end up making something from scratch because I either can’t find exactly what I’m looking for at the store, or I can’t be bothered to go to the store in the first place. This time, it was a bit of both; I was craving some really good pasta, but
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Einkorn Pizza Dough
There is a recipe for pizza dough on the side of the Jovial bag of all-purpose einkorn flour, which I made the first time I made pizza using all-purpose einkorn flour. It turned out well, but I now prefer to make it with 50% whole grain einkorn flour and 50% all-purpose einkorn, or 100% whole
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Polenta Soldiers {gluten-free}
I’ve been making these polenta soldiers for quite a while, but just thought today to share the recipe. It’s easy to cook up, and makes a nice change from toast. Prepared this way, the polenta is crispy and salty and tastes great dipped into a boiled egg (or over easy with tomatoes).