One of my favourite hearty breakfasts! I need something substantial in the morning, more than coffee and carbs. This is a very flexible recipe. Start with the basic ingredients, I like Soyarie tofu (made with organic non-GMO, Canadian grown soybeans), then add to it according to what you have on hand (pictured above with spinach). I really like the texture of chickpeas, celery and sweet peppers; a nice balance with the soft tofu.
I love black bean stew! It’s my basic, every day comfort food–the perfect every day far. I will serve it on brown rice, mixed grains, rolled in a tortilla with some shredded cheese or with my favourite, quinoa. This dish is so simple to make that it hardly warrants a recipe. But, since several people have expressed that they don’t know their way around a kitchen, I decided to share this simple recipe.
Recently, I renewed a practice I had many years ago: homemade sauerkraut, or, naturally lacto-fermented veggies. More and more we are hearing of the powerful health benefits of lacto-fermented foods, and they are so easy to make! The Cultures for Health folks have a wonderful free eBook on the subject. I think I eat a scoop of sauerkraut with almost every meal… so yummy! Another excellent source of information on fermentation is Wild Fermentation by Sandor Katz, which I use as my reference guide for measurements and seasonings.
For those moments–no doubt, very occasional 🙂 –when you need that chocolate fix, these brownies will do it. Half of one does the trick for me! These brownies are somewhere between lava cakes and hot fudge…. This is a very quick and easy recipe! It makes a dozen brownies, which I freeze in their papers, and pull out when the urge for chocolate hits me! Great for when you have unexpected guests; everyone just loves them!
Just bottled a batch of sauerkraut which I made with red and green cabbage… what a beautiful thing! Perfect for the holidays; will add colour to any dish. A great reference book on the subject is Wild Fermentation by Sandor