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NEW SOCIETY BLOG — Recipe
One of the best things about holidays can be the gift of time – time to take it slow, savor each moment, and nourish the soul and the body. And instead of the hurried bite of toast or bowl of granola, slower times let us create and enjoy truly memorable meals, especially leisurely breakfasts. A warm, hearty breakfast on a cold morning is the perfect way to start the day.
Gianaclis Caldwell, author of Mastering Basic Cheesemaking, shares a simple, delicious recipe for marinating feta cheese, which can be done with any store-bought feta.
Today on the blog, we share a recipe from The Farmers Market Cookbook by Julia Shanks and Brett Grohsga for Arugula Soufflé!
Today on the blog, we share a recipe from DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More by John and Jessica Moody for sourdough scones! With berry season in full swing and fresh fruit stands popping up this scone recipe is sure to be a favourite all summer long.
Today on the blog, we’re sharing a recipe for coconut kefir from The Art of Plant-based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese, Revised and Expanded Second Edition by Karen McAthy. This recipe is one of Karen’s favorite things to make just for its own sake. With a bright, tangy flavour with light effervescence, you can add coconut kefir to smoothies, salad dressings, vegan cheesecake or even use it for leavening biscuits!
The plant-based cheesemaking sector is rapidly growing and evolving, which is why we are so excited for the release of the second edition of the Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese. With new methods and recipes, this book takes vegan cheesemaking to a new level. Today on the blog, we take an excerpt from The Art of Plant-Based Cheesemaking, where Karen McAthy shares her recipe for Mozzarella-Style Cheese.
DIY Sourdough: The Beginner’s Guide to Crafting Starters, Breads Snacks, and More by John & Jessica Moody offers a variety of recipes for nourishing and delicious whole grain sourdough recipes that cover breakfast, lunch, dinner, and snacks. Today we’re sharing a recipe for making crackers. They don't need to rise, and cost a fraction to make at home compared to store-bought crackers.
Today John Moody, author of The Frugal Homesteader how to make your own cleaning supplies. Given that homesteading is at times both messy and mess making, you can save a fair bit of money making some of your own cleaners without having to spend a great deal of time.
Looking for a fun recipe to enjoy this holiday season? DIY Kombucha offers several recipes to help you brew kombucha, Jun, wild-fermented sodas, and even water kefir. This accessible and highly visual how-to guide shows how sparkling homebrews are possible for just about anyone to make, and fun to do, too. Today’s recipe is for a Turmeric Cardamom Fizz, which is delicious & medicinally beneficial.
The Art of Plant-Based Cheesemaking by Karen McAthy has recipes to help you create plant-based cheeses for your meals. Her book is a highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Today, we look at a recipe from her first edition to help us create the perfect Walnut Ricotta.
Over the past few months we have seen a sourdough frenzy...with mixed results. The new book, DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More by John and Jessica Moody, is your personal guide to succeeding with sourdough using a simple-time saving approach. Today's blog kills two birds with one stone, use up your zucchini and sourdough with this recipe for Zucchini Waffles...
This excerpt is from the book From The Food Lover's Garden: Growing, Cooking, and Eating Well by Jenni Blackmore.
This excerpt is from the book The Elderberry Book: Forage, Cultivate, Prepare, Preserve by John Moody.
In The Art of Plant-based Cheesemaking, author Karen McAthy sets out to explore the development of plant-based cheeses as a legitimate evolution of cheesemaking itself. Here we offer a recipe from The Art of Plant-Based Cheesemakingfor you to enjoy the creation of do-it-yourself quick cheeze.
In Crystal Stevens book, Worms at Work: Harnessing the Awesome Power of Worms with Vermiculture and Vermicomposting tell us that proper nutrition is key to maintaining your worm bin.