I first discovered this delicious pickled eggplant dish on The Mother Earth News website. I could not believe how delicious this turned out to be, perfect on sandwiches, in a wrap, or diced and added to a salad (with some of the garlic infused oil) for a zesty kick. The flavour and texture is similar to commercially marinated artichoke hearts and, as such, can be used on pizzas as well. In fact, throw it in any recipe where you are looking for…
There’s a disagreement in our house as to which style of home made dill pickle is best: the lacto fermented version or the vinegar based version. Leanne favours the vinegar version but I’m more into the whole lacto fermentation process because I like the idea of having probiotic munchies on hand. I also like the mad (amateur) science that comes with lacto fermentation — things bubbling in jars is really quite interesting. From a health perspective the lacto fermented pickles are definitely…
One of my favourite guilty pleasures when I was a carnivore was the McDonalds Sausage McMuffin with Egg. Yum. I loved the salt and god knows what other chemicals were in that thing. So it was with great happiness that I discovered I was able to create a vegetarian version of that favourite using this Spicy Seitan Recipe for the sausage base. No chemicals, minimal salt and maxed out flavour. This recipe has a mix of beans and wheat gluten…
I may have weaned myself off meat, but I still eat fish. I know, “boo,” say the real vegetarians. I’m just not there yet but, in an effort to be a bit more environmentally conscious, I try to stick to sustainably caught seafood. Why is sustainably caught seafood important? What difference does it make really? Remember the Atlantic Cod Moratorium back in the 90’s? I do. What a mess. Scientists were grumbling about the declining fish population, as were the…