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Maple Miso Adzuki Beans
I rarely know what to do with adzuki beans. They’re one of the easier beans to digest, but they’re not the prettiest, say, blended into a hummus. This, however, is a quick and tasty way to add some protein to a plate of colourful veggies (prepared however you fancy). a splash of olive oil 1…
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Roasted vegetable medley
I love beets, squash, and sweet potatoes partly because of their colour, but also because at Karma I get to meet the farmers who grow them. This roasted vegetable dish is easy to make, and actually doesn’t need proper measuring—well, unless you’re the measuring type. Beets make your bowels happy as they are fibre-rich, and…
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Fall squash and how to squish it
At harvest time, the season of Thanksgiving and Halloween, one of the mainstays in our kitchen is squash, of which the popular pumpkin is just one variety. Native to North America, pumpkin and many other varieties of squash were introduced to European settlers by the aboriginal peoples of the Americas. “If it were not for…