Jennifer Gawne of Wild Peach Preserves is a registered Traditional Chinese Medicine Herbalist, and she takes pride in making nourishing food medicine. She makes bone broths with local and organic beef or chicken bones, fortified … Continue reading What’s So Special About Bone Broth?
Looking for some recipes with a little Scottish flare? Robbie Burns day is January 25, so why not celebrate Scotland’s literary great with a feast for friends and family! We’ve collected a variety of tasty … Continue reading Robbie Burns Day!
Moroccan Tajine This recipe requires you to pre-soak some chickpeas overnight. If you forget, no biggie, as long as you don’t have huge trouble digesting the little beans, you should be fine with soaking them … Continue reading Budget Gourmet Moroccan Tajine
The Perfect Parsnip Soup Ingredients: Olive oil 1-2 Tbsp butter 1 large onion, peeled, finely chopped 1 clove of garlic, peeled and finely chopped 8 parsnips, peeled and chopped into small chunks 500 ml milk … Continue reading The Perfect Parsnip Soup
Winter Vegetable Coconut Curry Served over cooked rice or millet, this flavourful curry makes a beautiful winter dinner. Ingredients: 1 cup minced onion 4 cloves minced garlic Water for sautéing 3 large carrots, sliced 2 … Continue reading Winter Vegetable Coconut Curry
Sometimes a soup can be so simple and yet appear fancy. I’m so happy to share this recipe with you …a dish that truly puts the budget in Budget Gourmet! Boiling beets can be a … Continue reading Budget Gourmet Beet Soup with Horseradish Whip
Creamed Lentils Ingredients ½ cup brown lentils ½ cup black beans ½ cup red kidney beans 2 tbsp. ghee or butter with about ¼ cup water 1 large onion, dicedfinely 8 cloves garlic, minced 1 inch minced Ginger … Continue reading Creamed Lentils
Cauliflower and Chickpea Coconut Curry Ingredients The Sauce Mixture: 2 tbsp. sesame seeds ¼ cup coconut 1 tsp Black Mustard seeds 2 tsp cumin seeds 1½ cup of cooked (or 1 can) of chickpeas set … Continue reading Cauliflower and Chickpea Coconut Curry
Gazpacho Makes 5 cups (1.2L) Ingredients 3 cups (720 ml) tomato juice, fresh or canned 1/3 cup (80 ml) red wine vinegar 1/4 cup (60 ml) olive oil 2 large ripe tomatoes, quartered -about 2 … Continue reading Gazpacho
Asian Carrot Soup Ingredients 1/2 onion, peeled and chopped 1/2 Tbsp olive oil 2 Tbsp Saké or Mirin 4 large garlic cloves, pressed 4-5 large carrots, shredded 3 zucchinis, shredded 2 Tbsp miso 2 Tbsp … Continue reading Asian Carrot Soup