AgTech at Food IT: Fork to Farm
Jul06

AgTech at Food IT: Fork to Farm

‘Today’s tech-enabled consumer is the lynchpin of the food system‘ said Rob Trice of The Mixing Bowl in his introduction to Food IT: Fork to Farm. This conference explored the rise in the power of the food consumer and how it impacts farmers, food producers and society. The Mixing Bowl also believes in audience participation to the MAX! First task, chat to your neighbor and then introduce them to the room – a fun way...

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No-Sugar Gluten-Free Vegan Granola
Mar28

No-Sugar Gluten-Free Vegan Granola

Shop-bought granola has two problems: too sweet and too expensive! It is actually very easy to make granola. You can tailor it to your tastes – and save money too. Ingredients 2 cups rolled oats 3 tablespoons slivered almonds 3 tablespoons pumpkin seeds 1 teaspoon ground cinnamon 1/4 teaspoon sea salt 1/3 cup unsweetened applesauce 2 tablespoons maple syrup 2 tablespoons extra virgin olive oil 1 teaspoon vanilla extract Method...

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Garbanzo, yam and kale casserole
Jul22

Garbanzo, yam and kale casserole

This vegan recipe was created from leftovers found in the fridge… half a large yam,  a cup of garbanzo beans and some kale. The result was so tasty that it is worth sharing with you! Ingredients 1 tablespoon oil 1 small onion 2 cloves garlic teaspoon each of cumin, paprika, turmeric 1 medium garnet yam/sweet potato 2 serrano chile peppers 1 tin garbanzo beans/chickpeas 1 cup vegetable stock 1 cup (packed) of chopped kale Method...

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Spicy Lentil Pasta
May29

Spicy Lentil Pasta

A spicy lentil pasta dish that is quick and easy to make. Have you ever wondered what a lentil plant looks like? The picture shows that it is similar to a pea plant, with white, yellow or pale blue flowers. These produce a pod containing one or two seeds that become the lentils we eat. Ingredients 1 medium onion 2 sticks of celery 1 large carrot 1 tablespoon olive oil 1 cup of red split lentils 2 cups vegetable stock 1 lemon 1...

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Vegan Shepherd’s Pie
Jul07

Vegan Shepherd’s Pie

This is perfect comfort food for those cold winter days. French green or Puy lentils make this a hearty and satisfying meal… it’s perfect for Sunday lunch with brussels sprouts, peas and cauliflower. Ingredients handful of dried porcini mushrooms 2 1/2 cups hot water olive oil 1 brown onion 2 medium carrots 1 small clove garlic 1 1/2 cups of button mushrooms 1/4 cup of passata 3/4 cup french green or puy lentils 6-8 large...

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