This post is dedicated to my reflections, thoughts, successes and failures from another summer in the Simple Green garden. This year, I share with you our blockbuster growth with Kelp fertilizer as our go-to liquid plant supplement, the importance of ...
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Vegan German Apple Cake [Apfelkuchen]
This version of traditional German apple cake (apfelkuchen) is vegan friendly and made with spelt flour. Topped with cinnamon, it's a perfect Autumn indulgence that also happens to be high in fiber. Most importantly, in true German apple cake ...
Chocolate Cupcakes with Matcha Cashew Frosting [vegan]
This week, I'm taking the traditional chocolate cupcake to *ahem* greener pastures over on BAKED the Blog. Not that there is anything wrong with a good, old fashioned chocolate cupcake, however, there's something to be said for combining chocolate ...
Baked Apples with Easy Oat Streusel [vegan]
Baked apples with easy oat streusel is a ridiculously simple and easy dessert perfect for autumn holidays and gatherings. It comes together in minutes and makes your home smell beyond cozy while they bake. This recipe is vegan friendly and ...
![Rigatoni w Parsley Walnut Pesto [vegan]](https://i2.wp.com/www.thesimplegreen.com/wp-content/uploads/2018/09/IMG_8888.jpg?resize=680%2C900&ssl=1)
Rigatoni with Parsley Walnut Pesto [vegan]
This vegan parsley walnut pesto pasta is simple to make and full or super fresh flavours. Parsley, spinach and walnuts add an earthy depth of flavour and loads of nutrition. You can double the recipe and freeze half for garden fresh flavour all ...
Gluten-free Maple Almond Cookies [Vegan]
Being an avid gardener, it pretty much goes without saying that I have a deep love for organic foods. Choosing to support companies that make the extra effort to help preserve the health of our food system in Canada is important to me and my family. ...
Blackberry Spelt Cake + Lemon Glaze
Today, I'm sharing an easy recipe for Blackberry Spelt cake with lemon glaze over on BAKED the Blog! If you haven't yet heard of BAKED, it's a collaboration between some very talented Canadian food bloggers sharing all things baked and delicious. ...
Heirloom Tomato Panzanella Salad
Panzanella is an Italian bread salad originally made to use up leftovers; a base of crusty (stale) sourdough or ciabatta, a mix of fresh diced tomatoes, and a red wine + olive oil vinaigrette. Topped with fresh basil, Panzanella is a perfect way to ...
Green Goddess Sandwich w Creamy Herb ‘Mayo’
The Green Goddess sandwich is perfect for picnics and patio lunches. With loads of nutritious greens and a tangy vegan herb mayo, you can't go wrong! This recipe makes extra herb mayo which can also be made ahead of time and will keep in the fridge ...
Honey Melon & Rose Smoothie
A simple blend featuring summer melons, raw honey and rose water! Sweet, floral and a great way to stay hydrated during the Summer's heat. You can make your own rosewater (recipe coming) or use your favourite organic brand. My husband and I ...
Spelt Shortcakes w Kombucha Macerated Strawberries & Dairy-Free Vanilla Whip
A new take on the traditional strawberry shortcake. Kombucha adds a great sour-sweetness to the strawberries which perfectly pairs with rich dairy-free vanilla whip piled high on a spelt shortcake. This recipe requires advanced planning for the ...
Rhubarb Cinnamon Oat Crumble
A perfectly easy to prepare taste of spring that is vegan friendly, lower in refined sugar and higher in fiber than traditional rhubarb crumbles. This puckering-sweet recipe is great on it's own, but also wonderful in the morning served with yogurt, ...