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NEW SOCIETY BLOG — Recipe
Today's recipes include a vegan hot cocoa with whipped cream from Hollyhock: Garden to Table and an Irish Cream from Farmsted Chef.
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.
In today’s Holiday Sale blog, Deborah Niemann, author of Ecothrifty: Cheaper, Greener Choices for a Happier, Healthier Life., offers up delicious Homemade Crackers recipe and a sweet treat of Caramel Corn.
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.
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.
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.