All the food-related adventures happening here in The Halcyon Homestead kitchen, including plant-based recipes for cooking and baking, fermentation, dehydrating, canning, preserving, and puttin’ up!
Well friends, it’s fall! Summer flew by in a sweaty blur and now it’s rainy days and woodstove fires. I’m not complaining, I was ready. The summer homestead garden was an awesome and humbling success. My pantry is loaded with homegrown, healthy food and I …
Do you need something to do with all those pumpkin seeds you clawed out of your jack o’ lantern? Do you want to eat something salty, delicious, and addictive until you maybe get a stomach ache? Well I’ve got just the thing for you. Dijon …
Chives put on quite the showy display of edible purple flowers in the spring, and it’s always a joyous sight to behold! Chive blossoms taste mildly like onion, with a flavor that is more mellow and delicate than chive greens. I often snip some chives …
Carrot cake. Is there a dessert that is more quintessentially symbolic of both springtime and Easter? I think not. A close runner up would have to be anything with lemon, but today we’re talking carrot cake. And there is no easier (or faster) way to …
These fun and festive plant-based hand pies offer a delicious spin on the classic St. Patrick’s Day fare of shepherd’s pie. Nothing wrong with the good old Irish classic of course, but if you can make it 1) portable and 2) wrapped in a gloriously …
The shrub I discuss in this post doesn’t refer to the perennial woody and bushy plant often found in landscaping designs, but rather a sweet and tangy drinking vinegar. First, some history. Shrubs were particularly popular during America’s colonial period through the 18th century as …
I love a crispy, chewy batch of oven roasted chickpeas. I love it even more when they taste like Old Bay seasoning. It’s like eating steamed crabs in Baltimore again (back before I became an herbivore), but it’s a fast, inexpensive, and easy chickpea snack. …
What do you do when you have a glut of kale? Make kale kraut! When I put the garden to bed for the winter this past November, I pulled out the spent plants, added compost, and topped off each bed with some leaves to act …
These vegan jalapeño poppers should carry a warning. They are seriously addictive. They’re cheesy, smoky, a little spicy, and completely delicious. Don’t be scared to try them even if you don’t like a lot of heat. Roasting them in the oven really mellows out the …
Tired of spending money on additive-filled and artificially thickened vegan soymilk yogurt, I decided it was time to make my own using my Instant Pot and some probiotics. The key for success here is to use soymilk with just two ingredients: soybeans and water. No …