Plum Planted

K guys, this stuff is kind of (ok ok not kind of...it totally is) the BOMB!  The trick is to soak your cashews, and you will end up with the creamiest, most delicious Honey "Butter" imaginable.  I love it on a fresh piece of Surly's Sourdough or slathered on my Crumb-Free Corn Bread (because who doesn't love honey butter on corn bread, am I right?!?). Here's how it's done... Bring a small pot of water to a boil and remove from heat.  Add cashews and let soak for a couple of minutes, then drain. Place soaked cashews, plant milk, and honey in a high speed blender, and blend until smooth and creamy. Transfer to a small bowl, cover, and let sit in the refrigerator until cooled, or serve warm.  It will thicken up as it cools.  And that's it!   Enjoy! xoxo ~ Lise-Anne {Plum Planted} ------------------------------------------------------------------------------------------------- Click Here for Printable Recipe Butterle

This is a modified version of my very favourite Corn Bread from my former "pre-plant based" life.  I wish I knew where the recipe came from, but I scribbled it in my recipe book years ago and I don't remember where I got it.  What made the recipe so great though, was that it was so moist, and didn't crumble everywhere like most dryer varieties of Corn Bread do.  This was due to the fact that it had a full cup of sour cream in the recipe.  So...here's my plant based version of my very favourite side dish.  I especially recommend it with my Hickory-Maple Smoked Chili , or slathered in my Butterless Honey Butter. First off, preheat your oven to 400 degrees fahrenheit, and line an 8" square pan (I actually used a 9" x 7" pan in the pictures, but that size is not as common) with parchment paper. Bring about 2 cups of water to a boil, remove from heat, and add cashews to soak.  Meanwhile... Place your dry ingredients (corn mea

As much as I hate to admit it, it's still winter up here in Canada 😕.  My kids are having a blast on our very own personal snowboarding hill that my husband built in the front yard...but...I'm DONE WITH SNOW!!! 😩  I hate the terrible highway conditions and the black ice, and the drifts, and the whiteouts, and just the overall COLD!  {Sigh...} I can however take comfort in the kitchen though.  My very favourite part of winter is the soul warming food...soups, warm drinks, fresh breads, and all that good stuff.  Today I'm bringing you a Chili, and the Crumb-Free Corn Bread I serve with it.  This chili is pretty awesome, despite how brown and mushy it looks.  Man, I never realized how ugly chili was until I tried to take pictures of it.  It really isn't a very photogenic food, but I promise you, it's delicious!  As the name implies, it's got a tinge of maple flavour, and some hickory liquid smoke, the perfect blend in my opinion.  As usual, this chili is al

These whole wheat, sourdough pancakes are pretty legit.  I especially love the tanginess that the natural yeast adds.  This is a great option to incorporate into your breakfast rotation.  We have a Saturday morning pancake tradition at our house, so it's nice to have a few different options to mix things up a bit.  These were a hit, and as a bonus, they're oil-free, sugar-free, nut free (if you use rice milk rather than a nut milk), entirely whole wheat, and plant based....AND...super fast and easy to whip up. First off, combine your bananas, applesauce, plant milk, dates, natural yeast and vanilla in a high speed blender and mix.  Oops, I forgot to include the vanilla in this picture apparently, but you get the idea. Whisk together your dry ingredients (flour, baking powder and salt) in a large bowl. Pour wet ingredients over dry ingredients and whisk together until well combined. On an electric pancake griddle preheated to 375 degree

This is a great dessert topper, or a side for many breakfast dishes such as crepes, waffles or pancakes.  I like to serve mine on my Sourdough Pancakes .  Don't let the appearance throw you off.  It's not entirely white because it's sweetened with Powdered Coconut Sugar and flavoured with cinnamon, making it slightly more off-white than typical whipped cream, but trust me, it's even more delicious!  If you've never used Powdered Coconut Sugar before, click on the highlighted words for a link to how I make it. Here's how it's done... Scoop the coconut cream off the top of one can of full fat coconut milk (which should typically yield approximately 3/4 cup - 1 cup of coconut cream.  I buy Thai Kitchen brand).  Measure out your cinnamon and Powdered Coconut Sugar as well. Place the coconut cream in a mixing bowl and mix with a hand mixer.  You may find it mixes nice and creamy right from the get-go, but if it's been sitting in the fri