Roasted Tomato Sauce (GF, V) This fabulous tomato sauce, shared with me by my dear friend Katherine, doesn’t have to simmer for hours. In fact, it doesn’t even need to simmer. Simply oven roasting tomatoes for half an hour adds a light, smoky sultry taste…
Savoury, flavourful shakshuka is a dish of tomatoes, onions, peppers, and garlic, commonly spiced with cumin, paprika, cayenne pepper, and cinnamon that can be served as breakfast or dinner. Apparently the dish is popular in Mediterranean and Middle Eastern regions though its more recent egg…
Sweet Potato Soup
A simple and quick nourishing fall soup that is rich and satisfying.
1 tbsp coconut oil
1 large onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tbsp grated ginger
1 tsp. turmeric
2 large sweet potatoes, peeled and chopped
3 carrots, sliced in chunks
4 cups water or broth
1 can coconut milk
salt and pepper to taste
Toasted pumpkin seeds, as garnish
Cilantro (optional) as garnish
Heat oil in a large soup pot over medium heat and saute vegetables until onions are limp, about 5 minutes stirring occasionally. Add broth or water to cover, bring to boil, then reduce heat and simmer covered until veggies are tender.
Blend in pot with an immersion blender or transfer in batches to a blender. Add coconut milk, adjust seasonings, heat and serve.
Silky Chocolate Pie This recipe was published in the first Thirteen Moons cookbook and has been updated. Louise first tasted this luscious, creamy delight at an International Women’s Day event. No one will guess it contains tofu. Crust 1½ cups pecans or walnuts 6 tbsp…