Pistachio Rose Latte

This latte recipe was inspired by a lovely night out with a friend in Toronto. We visited a restaurant that featured Pistachio Rose Mylk on the menu, and I have been itching to re-create it ever since. Pistachios are expensive, and while they do add a lovely flavour to the milk you could also use plain almond milk. I've added a few variations below, using rooibos tea and dandy blend for a variation on the base recipe. That being said, it is lovely on its own. Enjoy! Pistachio Rose Latte Ingredients ½ cup almonds ½ cup pistachios 4 dates, pitted and soaked in 1 cup boiling water 3 cups filtered water ½ tsp ground cardamom ½ tsp rosewater Pinch Himalayan salt Directions Soak almonds and pistachios overnight or pour boiling water over nuts and let soak for at least 30 minutes. While nuts are soaking, pour 1 cup hot water…

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Creamy Tomato Soup

When I was a kid I loved Campbell's Cream of Tomato Soup, especially paired with a grilled cheese sandwich. I no longer eat Campbell's canned soup and stopped eating dairy 9 years ago, and my stomach and skin are much happier for it. I am not saying this is the right choice for everyone, but for me, it made a significant difference. It's amazing how you can eat something for years, without realizing the negative effect it is having on your body.  My husband makes a mean smokey cheddar, using Miyoko Skinner's Artisan Vegan Cheese book, so I usually hold off with my grilled cheese goodness until we have a batch on hand. My Dad and Step-mom were in town for a visit last week, and I was inspired to try my hand at crafting a recipe using a batch of Slow Roasted Tomatoes I had stored in the fridge.…

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Braised Navy Beans with Garlic and Sage

I fell in love with a version of this dish when we travelled to Italy for a friend's wedding many years ago. I was so impressed that the dish contained such a simple combination of ingredients, and yet the flavour was incredible. I have been experimenting with variations on this theme for quite a while now, and have finally arrived on an ingredient list and cooking method that I am really happy with. The directions below are for an Instant Pot, but you could prepare this recipe on a stove top also, cooking the beans for about an hour and a half, and then adjusting your temperature to medium-low for the second part of the recipe. Or use canned beans and skip directly to the second half of the recipe. I will confess - I adore garlic, and this recipe contains a lot of it! That being said, I don't…

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Smoky Corn Chowder

I've been playing around with developing a corn chowder recipe for a few months now, as it took a few tries to find the perfect blend of smokey and spicy I was looking for. I have found that many chowder recipes are very thick and creamy, however, mine has only a hint of cream. I found that adding a smaller amount of cream created a nice balance of flavours. Late summer/early autumn is the perfect time to indulge in delicious, locally grown corn. I bought my spray free cobs of corn at the Halifax Brewery Market. I have included directions for roasting the corn prior to adding it to the soup, as I find this adds a nice layer of depth to the flavour of the soup. That being said, I have tried this recipe using frozen corn and it is still delicious, without this extra step. I have added…

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Braised Red Cabbage

When it comes to holiday meals, I have always enjoyed side dishes far more than the main protein on offer. This is a very good thing, now that we are following a primarily plant-based diet! I absolutely love the blend of sweet and savoury in this dish. Garlic helps ground the sweetness of the apples and cinnamon adds a bit of extra sweetness without a whole lot of extra sugar. I have found that adding a bit of maple syrup at the end of the cooking time on the onions and the garlic helps caramelize them nicely. I have used smoked salt in this recipe, but plain sea salt would be delicious also. This dish also has the added benefit of being inexpensive to prepare. Everything I have used (save perhaps the smoked salt) can be easily sourced at your local market, and cabbage definitely ranks as one of the…

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Kale and Navy Bean Soup

Savory is an herb that I first discovered when we moved to Newfoundland in 2009. I re-discovered it when we moved to Halifax recently, as it is locally grown here in Nova Scotia. I used Summer Savory for this dish, which has a slightly lighter flavour than its Winter Savory counterpart. I would have to agree with the Vegetarian Flavor Bible's assessment that it contains earthy flavours similar to mint, pepper and/or thyme, perfect for a Kale and Navy Bean Soup. If you don't have access to savory, thyme is the recommended Vegetarian Flavor Bible substitute. Kale is one of my favourite leafy green vegetables, it is hearty and full of flavour. Kale is full of antioxidants and glucosinolates, which help with cancer prevention, and is also anti-inflammatory. It helps the body to detoxify and supports cardiovascular function. Kale has gotten a bad rap over the past few years for…

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Vegan Parmesan

This Vegan Parmesan recipe was inspired by Sarah Kramer's recipe in Vegan a Go-Go. It adds a lovely umami flavour to finish off many different dishes, including Kale and Navy Bean Soup, Pumpkin Pasta with Sautéed Garlic Mushrooms and Pasta with Slow Simmered Marinara Sauce. I have added hemp seeds to the recipe, for a delicious boost of omega 3 goodness. Vegan Parmesan Ingredients ⅛ cup sesame seeds ⅛ cup hemp seeds ⅛ cup nutritional yeast ¼ tsp sea salt Directions Combine all ingredients in a spice grinder and process until mixture achieves a coarse, grainy consistency. This mixture can be stored in a sealed container in the fridge for several weeks.

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Pecan Maple Chocolate Milk

This Pecan Maple Chocolate Milk recipe is a staple in our house, we make it in advance and bring it to Christmas parades and/or whip it up to enjoy at home. You can swap out the pecans for any other nut or seed of your choosing, but I find this pecan/maple/chocolate combination is especially good. If nuts are not an option, you can make oat milk using the same milk recipe below, however, the milk will require less processing time. I've learned from experience that oat milk gets very gelatinous if you process the oats for too long! I have used maple syrup in this recipe, but it would also be delicious with coconut sugar. The pinch of sea salt I have included may sound a bit strange, but a touch of salt rounds out the flavour and helps bring out a bit of natural sweetness from the raw cacao…

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Peach Parfait

This peach parfait is very simple to put together and makes an excellent breakfast or snack option. I prefer to buy (or make) plain yogurt myself, rather than buying pre-sweetened options. Silk Unsweetened Cultured Coconut is my favourite in-store option, although I love how easy it is to make your own coconut & probiotic version. Flavour wise the jury was out, one of my daughters loved the taste of the homemade version, my other daughter preferred store bought. I would like to play around with the coconut and probiotics I am using, to see if that makes a difference as I would love to create something that works for everyone. Store bought options are fine, but it doesn't get any better than a recipe that contains all of two ingredients. Fermented foods are excellent for digestive health, and peaches contain a host of different benefits, including Vitamin C and Vitamin…

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Herb & Mushroom Polenta topped with Garlic Chanterelles and Fresh Herbs

Chanterelle season is here and I couldn't be more thrilled! These gorgeous mushrooms are typically in season here in Nova Scotia mid-August – mid-September, according to the lovely folks at Maritime Gourmet Mushrooms. They grow their mushrooms year-round, but also bring in freshly harvested chanterelles in the late summer/early fall. I am not a mushroom harvester, and would strongly advise against harvesting your own unless you are well versed in mushroom identification, or go with someone who is very well trained in this area. There is a saying that goes "There are old mushroom hunters and bold mushroom hunters, but no old, bold mushroom hunters" and I have read too many accounts of accidental poisoning to feel comfortable foraging on my own at this point in time. Which is why sourcing mushrooms from trusted local growers and harvesters is such a wonderful option. I can't say enough good things about…

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