Friday, August 5, 2016

Foodie Friday : Homemade Salad Dressing for all that green goodness in the garden.

If you don't like the thought of buying mayonnaise or salad dressing that was made in a factory and filled with unpronouncable ingredients, this is a tried and true solution. July and August are when there is an abundance of salad fixings to buy at reasonable prices or even in your own garden. Today at my micro urban farm, I will be harvesting loads of swiss chard, spinach, kale, broccoli greens and beet greens. Time for salad!

This recipe is a family heirloom passed down through three generations. I never knew there was such a thing as mayonnaise until I was well into my 20's. For me this is what you put on potato salad, green salad and the best devilled eggs in the whole wide world!! That is, if you add a little bit of homegrown chives of course.

Grandma Snyder's Salad Dressing

Combine  4 tbsp. flour, 2 tsp salt, 2 tsp. dry mustard, 1 cup sugar in a deep saucepan.
Beat: 4 eggs, add 1 cup white vinegar, 1 cup water.  Add the liquid mixture to dry.

Cook over medium heat, stirring constantly until thick.  Add 1 tbsp. butter after cooking, more salt optional.
Leave to cool and place in a jar with a tight lid, keep refrigerated for up to a month.


Friday, July 29, 2016

Foodie Friday : Vegan Black Bean Salad

I love this salad for summer as it is colourful and full of flavour, protein and fiber. Even better, it keeps for a few days to take for lunch.

1 tin black beans, drained and rinsed
2 cups frozen corn
1 cup chopped red pepper
1 cup celery chopped
1/2 cup cilantro
1-2 tbsp of olive oil
1 tbsp of lime or lemon juice
zucchini or cucumber if desired
Combine all the items in a bowl and leave to marinade for an hour, then serve. Please note the corn can just be added in and helps to keep the salad cooler on these hot days. Will keep beautifully for 2-3 days.
Recipe submitted by Nancy Blokland Pottery

Thursday, July 28, 2016

Friday, July 22, 2016

Foodie Friday : Chocolate mint cookies

Step into the Real Swanky kitchen this Foodie Friday for the super easy recipe of these chocolate mint cookies!

Yields approx. 2 dozen

Ingredients I
1/2 cup vegan butter
1/2 cup powdered sugar

Ingredients II
1 cup flour
1/2 cup cocoa powder
2 tbsp almond milk
1 tbsp cornstarch
1 tsp vanilla
3/4 tsp peppermint extract
1/3 tsp salt

Preheat oven to 350F.

In your mixer, cream together butter and powdered sugar for a few minutes, until fluffy.

Add in all of Ingredients II and continue to mix until a thick dough is sorted out.

Shape into a disc and refrigerate for 15 minutes.

Dust some flour on your table.  Roll out to about 1/8" in thickness. I patted the dough down with my hands first, then finished rolling with a non stick rolling pin.

Use a little glass or biscuit cutter to get roughly 2 dozen cookies cut out. Bake for 10 minutes on the button, and place on a cooling rack when done. 

Top with ganache if you like. I've been a fan of VeganBaking's recipe for a minute.

Keep in the fridge or freezer in a zip bag or cookie tin 'til they're gone.

Wednesday, July 20, 2016

WESTie Wednesday : ft Metamorphosis Glass Works!

WESTie Wednesday with Michelle of Metamorphosis Glass Works!

Welcome to WESTie Wednesday, where each week we get to know a proud WEST member and their Etsy shop! Learn about Michelle and her shop Metamorphosis Glass Works.

"At Metamorphosis Glass WorksI create stained glass and mosaic art, everything from stained glass sun-catchers and large window panels to mosaic key holders, wall art and house numbers.
What is nice about my work is that it appeals to a wide audience: seagulls on driftwood appeals for a 20-year-old in France, stained glass feathers at a cabin in BC, Birds on a Wire mosaic art for a 30 something professional from Regina. My client base is so varied and unique, it never gets boring!

Several years ago my universe as I knew it completely changed and it made me stop and take stock of my life and what I wanted out of it. After taking some yoga, reiki and photography classes I ended up doing an introductory stained glass class and fell absolutely in love. Since then I've taken several classes in Winnipeg as well as in Chicago and can't seem to get enough of the learning and evolving that comes with glass art.

About a year ago, after much encouragement from friends and family, I started to explore the idea of selling my glass art. Based out of Winnipeg MB, I have a lovely little boutique glass studio in my backyard that allows me to create anytime inspiration strikes.

My work tends to be a combination of natural themed pieces using driftwood from some of Manitoba's most beautiful lakes as well as modern interpretations of a traditional handcraft. I like to think of my work as fitting into the category of 'not your grandma's stained glass'!

We asked Michelle “Why Etsy?

"The Etsy community is incredibly rich and diverse: including its events programming, celebrating milestones or helping each other out. These are just some of things I love about being part of a community of vintage curators and handmade artisans who support and encourage each other."

Want to see more? Be sure to check out Metamorphosis Glass Works on social media:

Friday, July 15, 2016

Foodie Friday : Fried Pickles!

The best part about having pregnant pals is having people to regularly snack with. It was Canada Day in the Great White North not long ago, my pal Amanda of Siver Moose Arts and I hit Osborne Village for Streetfest and experienced all sorts of walking, talking, laughing and grumbly stomachs. Amanda also experienced "frickles", which are cheesy, eggy deep fried pickles that I haven't had in a minute. Our evening ended some early. I worked on the Etsy shop, pet two VIP bunnies, then made the greasiest decision of my long weekend. This recipe makes about 20 little "coins" - don't let the guilty-of-being-hungry photo fool you.

Ingredients I - Batter
1 cup soy milk
2 tbsp lemon juice

Ingredients II - Dry
1 tbsp nutritional yeast flakes
2 tbsp cornstarch
3 tbsp white flour
1/2 tsp black pepper
1/2 tsp cayenne pepper
Massive pinch of salt

Dill pickles - sliced or quartered

Oil for frying

I used a tiny vintage enameled cast iron pan and filled with 1/4" oil. Turn your stovetop up to medium high (I hit mine up to 5/7)

Combine Ingredients I in a cereal bowl, let sit for five minutes. 

In a separate, small bowl, combine all of Ingredients II.

Cut pickles. Be extra sure to dry them on paper towels! Ever had an oil burn? Ever struggle to sound like that resulting scar tissue was from something way cooler? Dry the pickles up good. Toss them in the bowl of batter, which is acting as your buttermilk, with one hand. Drop in your bowl of dry starch, and mix with your other, clean hand.

Slowly slide them pickles in the hot oil. I fried mine for about 2 minutes per side. These little dandies are done when golden brown. Place on a plate with newspaper to get some of that grease outta there.

Eat 'em up with spicy mayo, ranch, etc. Essentially, any of Follow Your Heart's dressings will do the job JUST fine.

Need a dip quick? Mix up 2 tbsp vegan mayo + 1 tsp Sriracha and thank me later.

Find more recipes over at The Hardcore Herbivore!

Friday, July 8, 2016

Foodie Friday : Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake 


Yields: One 9-inch cheesecake
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular sized)


1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one. Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.  
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.  
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. Bake for 35-40 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely.  
10. Top with frosting from the cinnamon rolls.
11. Refrigerate at least 4 hours.
12. Enjoy! 

Recipe tested by Amanda of Silver Moose Arts