Tag Archives: vegan

Baked Pumpkin & Millet Pilaf


Since this was the view outside my trailer windows today, C & I decided to stay in and make ourselves something warm and wonderful to eat. Our baked pumpkin and millet pilaf creation was made from ingredients we already had, all of which (other than the Daiya cheese) could be grown and harvested here in Maple Ridge. The pumpkin was actually a 3 month old purchase from the local farmers market – squash store well!

We didn’t follow a recipe, but I’ll list the ingredients used. Since squash are such an easy vegetable to grow and store, experimenting with different ways of eating them is something we’d like to do more of. 

Ingredient list:

  • 1 small pumpkin
  • 1.5 C millet
  • 2 carrots
  • 1/2 green pepper
  • 1 tomato
  • 1/2 onion
  • 1 clove of (grown here on the farm) garlic
  • 6 mushrooms
  • cumin & tumeric to taste
  • salt & pepper to taste
  • daiya cheese sprinkled on top (another ‘cheesy’ option would be nutritional yeast)

Our process:

We cut the pumpkin in half and scooped out the seeds and stringy bits, then baked the two halves (placed upside down on a baking sheet) for about 45 mins at 375 F. While the pumpkin was baking we cooked the millet. It was my first time cooking millet and it’s super easy – a lot like cooking couscous. Toss the millet and water in a pot (1 C of millet requires 2 C of water), bring to boil, reduce and simmer till it has puffed up and absorbed all the water. We sauteed the veggies about 10 minutes before we were ready to eat (garlic and onion first, followed by mushrooms, carrots, peppers, and finally tomatoes), tossed in our spices and the millet, stirred it all together and scooped it onto our plates next to the straight-from-the-oven pumpkin. We topped it all off with some cheddar daiya cheese.

The pumpkin flesh fell away from the skin incredibly easily and the combination of flavors was seriously delicious. A great way to spend a very snowy day indoors and a big motivation to keep experimenting with squash and products that could easily be grown ourselves.

Farm for a Year featured on Raw Lawyer


My dear friend Faye wrote a lovely blog post about me and our Farm for a Year project on her Raw Lawyer blog last week. 

Faye is one of the strongest and most amazing women I know. Passionate about human rights and totally devoted to her husband and chihuahua, Faye is also a big promoter of raw, vegan diets. The path that led her to her new eating habits is both heartbreaking and inspring. I won’t try to retell it myself, but you can read about it in her own words in her post, ‘Scepticism: An Opportunity To Share’. It might make you cry but in the end, it’s a story of hope and happily includes some very tempting recipes (like the Chia Chocolate Pudding for the Exhausted – yes please!).

Faye has completely changed her home/ kitchen/ backyard lifestyle to accomodate her life-changing raw vegan diet and I love reading about and hearing about her progress and her new gardening adventures. She writes about how small experiments with home-grown sprouts has developed into raised garden beds and just yesterday she posted about enjoying the first fruits of her gardening labours.

As a result of her diet changes and new interest in food and nutrition, Faye and her husband now find themselves dreaming about getting themselves a little piece of land somewhere so that they can mess around in more than just suburban deep beds. She’s been a big supporter and encourager of my move to this farm and I can’t wait for the day when she and her family will be writing about their own adventures with composting toilets and black bears :)

You can follow Faye’s story at www.rawlawyer.com. Screenshot of her website above, as well as photos of her personal gardening projects.