Fresh summer corn, spices, and spring garnishes come together to create a beautiful bowl of corn chowder.Read More
Learn how to make delicious vegan and allergen-free stew and kale scones with this bright new cookbook review.Read More
This soup recipe calls for couscous, however you can use quinoa instead to make it gluten-free.
1 tbsp olive oil
1 clove of garlic
3 red shepherd peppers
2 roma tomatoes (they're fleshier and have fewer seeds than field tomatoes)
1/2 carton of vegetable broth
salt and pepper to taste
the juice of half a lemon
one pinch of saffron
about 1 serving of cooked couscous
1. Sautee the garlic and olive oil until the oil starts to smell fragrant and the garlic is slightly brown.
2. Add the chopped up shepherd peppers and tomatoes, lemon juice, saffron, salt, and pepper, then reduce the heat to medium.
3. Pour in the broth and bring to a boil, then reduce to a simmer and let cook for 45 minutes on low heat with a lid on. Stir often.
4. Remove the lid and let simmer for 15 - 20 minutes until slightly reduced.
5. Ladle the soup into a blender and pulverize til smooth. You can strain out the seeds and skins using a fine strainer but personally I really like the texture so I leave mine au naturale.
6. Pour a ladle of soup into a serving bowl and scoop in some couscous for each diner.
A wonderfully easy recipe for banana bread that's free from dairy, nuts, peanuts, egg, and many other common allergens.Read More
This recipe does not call for: dairy, peanuts, nuts, sesame, soy, citrus, shellfish, fish, gluten, or animal products
1/3 cup Sunbutter brand sunflower seed butter
1 tbsp honey
1/4 cup maple syrup
1/2 tsp flax seeds
1/2 tsp hemp seeds
1/4 tsp ground cinnamon
1/4 cup cocoa powder
3/4 cups steel cut oats
Use a spoon to cream the sunflower seed butter, honey, and maple syrup together. Add the flax seeds, hemp seeds, and cinnamon and mix well. Add the cocoa powder, sifting first if clumpy, and mix until smooth and evenly combined.
Spread half of the oats out on a large sheet of parchment paper. Dollop the mixture on top of the oats and use your fingers to form into a rough square shape. Sprinkle the rest of the oats on top and then fold the parchment over. Use a rolling pin to flatten out the dough into a square, rolling right over top of the parchment. Doing this will mash the oats into the dough evenly for a nice clean finish. When you're happy with the thickness and shape of the dough (about 1 - 1.5 cm thick) pop it in the fridge to chill for an hour.
Once chilled it can be cut into bars or squares, whatever suits your preference!
Makes about 8 bars