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Plant-Based Recipes

Welcome, Rosehips Season!

Welcome, Rosehips Season! By late fall, when nothing else is blooming and most other berries are long past harvest time, brilliant orange-red rose hips take center stage. It’s officially rosehip…

Frugal Meals For Under $2 Per Portion

Wow, inflation is certainly snowballing with no sign of slowing down. As a result, food is expensive and will continue to become even more costly, making feeding a…

Fredrika Syren
Plant-Based Recipes, Plant-Based, Vegan
Sep, 11, 2022
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What Is Aquafaba and How Do You Use It?

Have you ever heard of aquafaba? Odds are that most of us have been throwing it away, not knowing that it is the one of the best vegan ingredients. So what is aquafaba and how…

Fredrika Syren
Plant-Based, Vegan, Plant-Based Recipes
Mar, 24, 2022
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I love using kale to make pesto. Kale tastes great with lemon, salt, garlic and oil; and it adds nutritional value. My pesto also includes pumpkin seeds since our son Liam’s homegrown pumpkins have naked…

Fredrika Syren
Urban Homestead, Plant-Based Recipes
Aug, 30, 2021
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Weekly Menu 6/1/20

Welcome June! Our garden is growing and provides lots veggies for all our meals and I have to make sure to eat it all before it spoils. It’s a good problem to have.

Monday

Mushroom…

Fredrika Syren
Plant-Based, Vegan, Plant-Based Recipes
May, 31, 2020
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Weekly Menu 5/18/20

Our garden is bursting with wonderful homegrown vegetables and we still have some of last seasons harvest left in our freezer so our menu is focusing on eating from the garden, freezer, fridge and…

Fredrika Syren
Plant-Based, Vegan, Plant-Based Recipes
May, 17, 2020
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Weekly Menu 5/4/20

Monday

Vegan frittata

Tuesday

Curry

Wednesday

Creamy Kale Soup served with home baked white bread rolls

Thursday

Zucchini Patties with roasted potatoes and salad

Friday

Pizza

Saturday

Vegan version of Baharat with hummus and homemade pita bread (using beyond beef)

Sunday

Leftover

Fredrika Syren
Plant-Based, Vegan, Plant-Based Recipes
May, 03, 2020
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