From the new Thirteen Moons cookbook, serve these light, gluten-free and tasty morsels after an Asian-inspired meal. Yield: 8 servings 1 cup (250 mL) rice flour 1 tablespoon (15 mL) maple syrup or honey Pinch of salt 2 eggs 2½ cups (625 mL) coconut milk …
Thai-Inspired Red Lentil Soup (GF, V) This recipe from the second Thirteen Moons cookbook is so simple, flavourful, and filling. Yield: 8 servings 2 tablespoons (30 mL) coconut oil 1 small white onion, finely diced 2 tablespoons (30 mL) cumin seeds 1 tablespoon (15 mL) …
Strong Bone Stew The name of this stew comes from its nutritional value, not, as one guest suspected, because it contains bones. This is one of the first dishes I had at Susun Weed’s Wise Woman Centre in upstate New York. It has become a …
I made this at the last full moon dinner and it was a hit. It might be a good addition to your Thanksgiving weekend menu, especially if you have any vegans around the table. Beet and Black Lentil Curry 1 tbsp coconut …
Great for a quick snack on the run or to pack for a road trip this summer. 1 ripe medium banana, mashed 1 cup quinoa flakes or quick oats 1 cup hemp hearts 1 cup almond or other nut/seed butter 1/4 cup maple syrup or …