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NEW SOCIETY BLOG — Cooking
Arugula Soufflé Recipe
Today on the blog, we share a recipe from The Farmers Market Cookbook by Julia Shanks and Brett Grohsga for Arugula Soufflé!
Sourdough Scone Recipe
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.
Coconut Milk Kefir Recipe
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!
Author Interview with Karen McAthy of The Art of Plant-Based Cheesemaking, Second Edition How to Craft Real, Cultured, Non-Dairy Cheese
Today’s blog is an Interview with Karen McAthy, author of The Art of Plant-based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese, featuring our winning giveaway question.
Mozzarella-Style Cheese Recipe
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.
Companion Planting Your Herbs
If you don't have a large garden, there are still plenty of plants that you can grow in your home. Growing herbs indoors leads the list of the healthiest and most useful indoor activities we can do. And they're tasty! Today, we take an excerpt from the book, Your Indoor Herb Garden: Growing and Harvesting Herbs at Home by DJ Herda on companion planting, why it's beneficial for your plants.
Make Crackers at Home with Your Sourdough Starter
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.
Plant-based Walnut Ricotta Recipe
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.
Interview with John Moody, co-author of DIY Sourdough
Today's author interview featuring our winning giveaway questions is with John Moody, co-author of DIY Sourdough: The Beginner’s Guide to Crafting Starters, Breads, Snacks and More
Zucchini Waffles from DIY Sourdough
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...
Crumpets - From No-Knead to Sourdough
In Victoria Redhed Millers new book, From No-Knead to Sourdough: A Simper Approach to Handmade Bread she shows us how to create delicious, healthy breads in our own kitchen, no experience necessary.
Interview with author Crystal Stevens
Today's author interview, featuring our winning giveaway question, is with Crystal Stevens, author of Your Edible Yard: Landscaping with Fruits and Vegetables
Yard to Table Eating
If we revisit the idea of the home system, let’s start in the kitchen. What do you eat? How much money do you spend on food? What percentage of food do you grow and preserve? What changes would you like to make with the food you purchase and consume
Top 5 Reasons to Cure your Own Meat
From the Blog Vault: We hear from Meredith Leigh author of The Ethical Meat Handbook Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore and the recently released Pure Charcuterie: The Craft and Poetry of Curing Meat at Home. Today Meredith shares with us her top 5 reasons to cure our own meat.
Interview with author Meredith Leigh
Today's author interview featuring our winning giveaway question is with Meredith Leigh, author of The Ethical Meat Handbook, Revised and Expanded 2nd Edition: From Sourcing to Butchery, Mindful Meat Eating for the Modern Omnivore.