recipe
Best recipes from the Feast community cookbook for your home kitchen.
Apricot Coconut Curry Crispy Rice Treats
It's interesting how certain things make you think of a post. I was driving along and I saw a poster for the International Comedy Festival featuring comedian Shaun Majumder. For those of you who don't know, Shaun is of Indian heritage and is from a small town in Newfoundland, Canada. His father was a doctor, settled in Newfoundland for his practice, married, and the rest is history. Shaun is probably most known for his work on CBC's This Hour Has 22 Minutes and the many clever characters he creates for the show.
By Glen Warren8 years ago in Feast
Keto Crackers
Everyone is human. Sometimes humans just don't feel like having a big meal, or yet another bottle of water. Sometimes, we humans just need to munch on something! Snacks are a staple, a comfort, a fun side-treat to an activity. Being on the Keto diet doesn't allow for a lot of snacking. Usually, any form of snack or munchable is full of empty carbs. In theory, snacking is frowned upon. However, if you're not hungry enough to eat, why waste both time and energy making a "small meal"? I say long live snacks! As long as you snack right.
By Angie Robinson8 years ago in Feast
Stuffed Bell Peppers: Vegan & Non-Vegan
I'm not entirely vegan, but I always go with the vegan option any time I can. With this recipe, the vegan option is less in calories, carbs and fat. I also tend to have more energy afterwards after eating a full vegan meal, compared to a non-vegan meal. Scroll below to see the macros for vegan and non-vegan alternatives for each ingredient.
By Destry Garcia8 years ago in Feast
Vegan Pumpkin Bread
Ingredients Photo by Dan Cook on Unsplash 1 1/2 cups whole wheat flour 1/2 cup rolled oats2 1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg 1/2 cup chopped walnuts1/3 cup water1/3 cup soy milk3/4 cup organic maple syrup (amber)1 cup pure pumpkin puree1 1/2 tablespoon flaxseeds
By Brittney Hudkins8 years ago in Feast
Save My Love for a Rainy Day
Autumn's leaves blew hard and fast this weekend, with a threat of winter and summer becoming a distant memory. Salad days have turned into rain and soup days. Days when all I really want to do is get into my PJs, grab a bowl of soul healing soup, and watch Carry on Constable (other Carry On films are available!). However, my wife continually reminds me that I have to go to work! So, on such dreich days I make a beeline to my warm kitchen to rustle up a simple, nourishing, and warming bowl of goodness. I think I am just getting old, but I can't say I'm looking forward to six months of piling on layer upon layer of clothing to go about my daily business. I think my misery has been compounded by the news report this morning that suggested snow may arrive as early as November this year and hang around like a long lost relative "popping in" over Christmas until February!
By Peter Moody8 years ago in Feast
Cauli 'Couscous', Ras al Hanout Autumn Veg with Sumac Yoghurt
My kitchen is full of such great local produce at the moment that my brain had trouble computing and making a decision where to go with it all. Panic ensued. I wonder who else suffers from "food anxieties"? I have genuine moments of panic when deciding what to cook, how to cook it, and how much of it will satisfy those consuming it! Where does that come from? A notepad and a clear head usually sort me out (along with a pile of well thumbed cookbooks and a glass of wine!). I made the big mistake of taking a trip out to my favourite veg supplier, Bosley Patch, to see what was available and couldn't resist picking up yet more of those luscious borlotti beans I used last week in a soup, along with my all time favourite golden beetroots and a big gnarly lump of celeriac. Focus! Something quick and something slow will do it!
By Peter Moody8 years ago in Feast
Gluten-Free Pumpkin Spice Cookies with Maple Cream Cheese Frosting
Ingredients: Pumpkin Spice Cookies 1/2 cup unsalted butter (8 tablespoons)2 large eggs2/3 cup organic maple syrup (amber color)1 cup pure pumpkin puree2 cups gluten-free flour3 teaspoons baking powder1 teaspoon salt 2 tablespoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger
By Brittney Hudkins8 years ago in Feast
