Cookbook author Emily Richards loves serving this salad with fresine, a long pasta similar to fettucine. Then, once most of the tomato and cucumber is eaten, you can break up the pasta to soak up all the tasty vinegar dressing....
Continue ReadingWith the arrival of warm weather comes the barbecue season. Coriander Root Paste is a kind of all purpose barbecue rub or marinade that takes its flavours from the southeast Asian cuisines of Thailand and Vietnam. It makes use of...
Continue ReadingA hands down favourite of the West Coast Seeds staff, Sungold Cherry Tomatoes are one of our most popular tomato seeds. The beautiful tangerine-coloured cherry tomatoes have a rich, fruity and unique tropical flavor when left on the vine to ripen. We...
Continue ReadingIf you’ve never tried fennel, now is a great time to get acquainted. Although fennel takes more time than arugula to grow, when the two meet up in a salad, it’s a wonderful culmination of your garden – spicy, juicy,...
Continue Reading3 red onions, quartered and sliced 4 plum tomatoes, quartered 4-6 garlic clove, peeled and left whole 1 aubergine, thickly sliced extra virgin olive oil 2 tsp finely chopped rosemary leaves 2 tsp chopped thyme 400g canned chick peas, drained...
Continue ReadingChickpea Pulau Recipe Here’s a one-pot, simple, very healthy vegan meal that is guaranteed to get you through the coldest winter weather. The spice level can be adjusted to your taste by adding more chilies, or seeding them to reduce...
Continue ReadingThe ingredient list for this Cabbage pakoras recipe may not be immediately familiar to you, but they are all readily available these days. You may not use very much ajwain, but it is one of the essential flavours here. When...
Continue ReadingFattoush salad recipe is a Lebanese salad enjoyed in variations around the Mediterranean. It’s a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on what’s fresh or what you like to eat. It’s also a...
Continue ReadingThis Tomatillo Salsa Recipe is a great side dish for any southwestern style meal, and it’s a nice way to use up tomatillos, which seem to ripen all at once at the end of summer. Combining the green tomatillos with...
Continue Reading3 cups Arugula 1/4 cup of finely chopped Basil 3 thin slices of Red Onion 3 cups of black cherry tomatoes 3 tablespoons of drained capers 4 tablespoons of Olive Oil 4 tablespoons of White Balsamic Vinegar 1/2 tablespoon of...
Continue ReadingThis Curried Vegetables, vegetarian dish combines coriander, cumin, cinnamon, cardamom, turmeric, and cayenne for a complex flavour profile and rich sauce that is sure to warm on those long dark days of winter. Serve with brown rice or white basmati...
Continue ReadingThis dish is so colourful that it makes an excellent centerpiece to any dinner table. It is rich in protein, vitamins, and antioxidants, and it’s gluten free and suitable for vegan diets. It’s fast and easy to prepare – the...
Continue ReadingThis Aloo Gobi recipe is a perfected version of the standby vegetable side from northern India. While it lacks sauce, it is rich enough to be eaten with flat bread. The soul of the dish is the roasted cumin seed element....
Continue ReadingI like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this Fast...
Continue ReadingMacaroons: 3/4 cup almond meal 1 cup shredded organic carrots (divided) a pinch of sea salt 2 tsp cinnamon 1/4 tsp ground ginger 1/2 tsp cardamom 1/4 cup maple syrup or agave syrup 2 cups finely shredded unsweetened coconut 4...
Continue ReadingThis Pumpkin Muffins Recipe makes muffins that are so moist that they do not require any icing or butter. Great addition to school or work lunches as pumpkin is chock full ‘o nutrients, such as beta-carotene, vitamin A, C, K, E,...
Continue ReadingSalsa Verde (literally “green sauce”) is the most popular condiment in Mexico, ubiquitous on restaurant tables around the country. Good salsa verde recipes are easy to make, and nearly all the ingredients can be grown in the home garden. Ingredients: 15...
Continue ReadingDrying herbs for tea, or culinary use, is fast and easy. Harvest on dry days, preferably in the morning after the dew has evaporated but before the sun is strong, or pick at dusk. Rinse and pat dry, if desired....
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