Rhubarb Glazed Tofu

You know spring is here when the rhubarb is up, and it is one of the nicest and earliest spring garden treats. Rhubarb has numerous health benefits, particularly things related to the liver and kidneys (the cleaners of your body). To make this you need only one cup of cooked rhubarb, and usually you will…

Millet Woodland Risotto (WILD)

I absolutely love wild foods. The fun of searching for them, finding them, cooking with them, and eating them, is a glorious event that always makes me feel closer to nature. Wild foods are also organic and free (of charge). When completing my PhD during some impoverished moments I was actually able to live almost…

Wild Blueberry Orange Loaf – Spelt and Kamut

This juicy aromatic loaf is just a little tangy and packed with protein, anti-oxidants and vitamin C. It is made using whole grain spelt and kamut (also known as khorasan wheat). Spelt (my favourite for cakey things) is particularly high in protein and fibre, and both grains are rich in magnesium, maganese and iron—among other…

The Six Food Groups of an Animal-free Diet

When I became vegan, and even today, people sometimes said/say “how can you live on only two food groups” (being fruits and vegetables, and grains). However, anyone who eats a complete and balanced vegan (or animal-free) diet, knows that diversity is key to healthy eating. This chart represents what I think makes a healthy animal-free…

Faux Gras (vegan sunflower pâté)

This is a delicious, easy and raw recipe that will delight you and your guests (even the meat-eaters). I started making this recipe years ago while living with my mother. Mum had always said she would be vegetarian if it were not for my sister and me. So, once I stopped eating meat and my…

Basic Whole Wheat Bread Dough

Sorry celiacs, this dough is not gluten-free and as a wheat-eater I am yet to try making gluten-free bread. However, the same techniques could likely be used substituting tapioca starch/flour for the gluten and any gluten-free flour for the whole wheat. This bread dough is very versatile. The flax seeds add extra fibre and omega…

Winter Sprouting (or growing sprouts in winter)

Although the weeks of winter are waning, it will still be a couple of months before our gardens or local farmers’ markets have fresh spring greens. In the meantime, why not sprout yourself some crisp fresh veggies for salads, sandwiches, wraps, or for topping everything from pasta to tacos? I started sprouting a couple of…

Creamy Crêpes with Squash and Spicy Walnuts

These were a staple when I used to live alone, or have people over for dinner. Wheat spring roll pastries are the only ‘white’ flour food I eat, or that you will ever see on this site. I have not figured out how to make something whole grain and quite so thin myself, but the…

Chewy Chocolate Chip Cookies

These cookies are made with whole grain flours, lightly refined sugars and are as chewy, sweet and delectable as those refined, butter- and egg-laden treats you remember. So, bake them up, eat them up, and don’t feel guilty about it. Materials Dry: 1 cup 100% whole wheat bread (or pastry) flour 1 cup spelt flour…

Holiday ‘Shurkey’ or ‘Roast Beast’ with Bread Stuffing and Mushroom Gravy

I have been making this every Thanksgiving and Christmas for about 20 years. Beancurd sheets (often sold at Chinese vegetarian restaurants as ‘mock’ or ‘imitation’ ‘duck’) have a very poultry-like flavour and consistency. Beancurd sheets are made by skimming the scum off a pot of blended and stewing fresh-pressed soy milk (I know that doesn’t…

Wild Apple Upside-down Cake

I love wild apples. They are usually just wasted and left to rot, with the exception of those the deer (or I) get to first. There is nothing like wild apples when baking. Almost every tree has a different variety, ranging from a tangy mac, to a sugar sweet golden, to a super-solid spy, to…

Vegan Omelette

I have been working on making the perfect vegan omelette for close to 20 years. Although, I am not sure I would call this ‘perfect’ (it likely won’t fool people the way the French Toast recipe does) it is pretty darn delicious! I used to use pure vital wheat gluten (wheat protein) as the key…