Prairie Bounty Natural Foods and Catering Collective
Our vision for is to provide our guests with food that showcases prairie abundance. Our food is sourced locally and grown organically whenever possible, from family farms and small businesses. In this we have exceeded even our own expectations:
Our coffee is organic, fair-trade, and is roasted especially for us. Our maple syrup is extracted from Manitoba Maple Trees. The beef is raised on pasture and finished on grain. Our eggs are from free-range chickens. Our lettuce is grown hydroponically by a grain farmer who dreamed of growing under glass so he wouldn’t have to worry about weather. Our mushrooms come from a family farm that has been in business since 1932. Our vegetables are grown on a family-run organic farm-share, and some even come from family gardens.
All profits go to local initiatives for teens, children, and projects that enhance food security in our neighbourhoods.
We take much of our inspiration from the “Slow Food” movement and we aim to cook food that is healthy, nutritious, flavourful and attractive to offer you food that feeds your body, nourishes your soul, and treads lightly on mother earth. We offer you the best of the prairies, and the best of ourselves.
This recipe book contains every recipe we are able to offer you—we keep no secrets! Enjoy!
Questions? Want to book an event? Write us at: firstname.lastname@example.org
Cream together: 2/3 c. oil 1 c. white sugar 1 egg ¼ c. molasses Stir together: 1 3/4 c. flour 1 tsp. baking soda 1 tsp. baking powder 3 tsp. ginger 1 tsp. cinnamon ½ tsp. cloves ½ tsp. salt
Add flour mixture to creamed mixture, form into balls and roll in granulated sugar. Place on greased baking sheet and bake at 375 for 11-12 min. Cool on sheet for 10 min. then cool on rack for another 10 min.
Oatmeal Rasin Cookies
1 c. margarine, softened 2 c. brown sugar 2 eggs 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 2 c. rolled oats 1 c. raisins
Cream margarine and sugar, add eggs and vanilla. Beat well. Add remaining ingredients. Bake at 350 for 7-10 minutes.
4 c. flour 1 ½ c. white sugar 1 c. corn syrup 1 tsp. nutmeg 1 tsp. baking powder 1 tsp. baking soda 1 c. boiling water 1 c. water (cold) 2 tsp. cinnamon 2 tsp. ginger ½ tsp cloves
In large bowl mix all dry ingredients well. Mix corn syrup with 1c. hot water, stir until dissolved. Add cold water. Add liquid mixture to dry ingredients until well blended. Pour into 3 small loaf pans or 2 large loaf pans. Bake at 350 for 50-60 min.
Carrot Coffee Cake
2 c. flour 2 tsp. baking soda 4 eggs 1 ½ c. oil
2 tsp. cinnamon 2 tsp. salt 2 c. sugar 3 c. grated carrots Walnuts (optional)
Cream oil and sugar. Add eggs and dry ingredients. Mix thoroughly. Add carrots and blend. Place in greased 13×9 pan. Bake for 45 min. at 350. Frosting Beat together ¼ c. softened butter and 1 (3 oz.) pkg. cream cheese. Add 2 ¼ c. icing sugar. Mix until of spreading consistency.
4 apples, peeled and sliced 2 c. flour 1 ½ tsp. baking soda ½ tsp salt ½ c. sugar 1 tsp. ginger 1 tsp. cinnamon ½ c. butter ¾ c. molasses 1 egg 1 c. boiling water
Place apples in greased 9 x 9 cake pan. Sift together flour, baking soda, salt, sugar, ginger and cinnamon. Add butter, molasses and egg and mix well. Add boiling water and beat well. Pour mixture over apples and bake at 350 for 30 min.
From Harrowsmith cookbook
3 eggs, separated 1 ½ c. sugar 1 c. oil 3 tbsp. hot water 1 c. shredded carrots 1 c. shredded beets ½ tsp. salt 1 tsp. cinnamon 2 c. flour 1 tsp. vanilla 2 ½ tsp. baking powder
Cream together egg yolks, sugar, oil and hot water. Add carrots, beets, salt, cinnamon, flour and vanilla. Beat egg whites with baking powder until stiff, then fold into batter. Place in greased 9 x 13 pan and bake at 350 for 40 min.
Vegan Carrot and Apple Bran Muffins
2 1/2 cups wheat bran 1 1/2 cups whole wheat flour 2 tsp baking soda 2 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp salt 1/4 tsp ground nutmeg
1 1/2 cups apple juice 1/4 cup blackstrap molasses 2 tbs sunflower oil plus additional oil for oiling pan 3/4 cup carrots shredded 1/2 cup sunflower seeds 1/2 cup raisins 1/2 cup apple cut in chunks
Method: Using a little sunfower oil, lightly oil a muffin pan and set aside. In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg, and stir to combine. In a small bowl, place the apple juice, molassas, and sunflower oil, and whisk well to combine. Add wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter. Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees for 25 to 30 minutes or until an inserted toothpick comes out clean. Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.
This recipe yields 1 dozen.
3 cups flour 2 cups sugar 2 teaspoons baking soda 1 tsp. salt 1/2 cup (fair trade) cocoa powder 2 tablespoons vinegar 2 tsps. vanilla 2/3 cup vegetable oil
2 cups cold water
Mix flour, sugar, baking soda, salt and cocoa together. Add remaining ingredients and mix well. Pour into greased 9 X 13 inch pan. Bake 35-40 minutes in 350 degree oven. Chocolate chips may be added to the dry ingredients for an extra chocolatey flavour.
1/2 cup vegetable oil 1/2 cup margarine 2 tbsp. molasses 1 tbsp vanilla 1 cup brown sugar 1 cup honey or cornsyrup 1/2 tsp. salt 1/2 – 2 lbs rolled oats 1/2 cup sesame seeds 1 1/2 c. chopped nuts 2 cups grape nuts cereal 1 cup natural wheat germ 1 cup sunflower seeds 1 small package coconut 1 cup raisins
Melt oil, margarine, molasses, vanilla, brown sugar, honey and salt together in large roasting pan. When mixed, let cool slightly and add remaining ingredients (not raisins). Stir thoroughly. Bake in shallow pans for 20-25 minutes at 350 F. Stir every 5-7 minutes. After granola has cooled, add raisins. Except for the first 7 ingredients, amounts can be adjusted to suit personal preferences.
Maple Syrup Vinaigrette
1 c. maple syrup 1 c. sunflower or canola oil 1 c. vinegar
Sweet Mustard Dressing
1/3 c. red onion 1/3 c. oil 1/3 c. red wine vinegar 2 tbsp sugar (or less) 1 tsp dry mustard powder
Mix and blend well. Serve over assorted and micro greens.
Roasted Garlic Dressing
1 bulb roasted garlic* ¾ cup plain yogurt 3 tbsp. balsamic vinegar (or so) Splash worcheshire 3 tbsp freshly grated parmasean cheese 1 tbsp dark brown sugar.
Blend til smooth. Add sunflower oil to thin if dressing is too thick. May need to add more vinegar if you add some oil, depending on taste.
*To roast garlic cut root end off entire bulb of garlic drizzle with small amount of oil, place in tinfoil and put in oven or barbecue for approximately ½ hour. Cool slightly then squeeze cloves out of skin.
Asian Inspired Coleslaw
1 small green cabbage, grated 4 green onions, chopped Grated carrots and red cabbage to taste ½ c. toasted almonds ½ c. hemp seeds
Dressing: ½ c. rice wine vinegar ½ c. sesame oil ¼ c. sugar (adjust to taste) Salt and pepper to taste
Roasted Sqash Soup with Ginger and Garlic
1 whole roasted sqash (butternut is best) 1 roasted bulb of garlic 1 piece of ginger (size adjust to taste) 2 apples cut in chunks Milk, coconut milk, or broth to thin
Saute ginger in small amount of canola or sunflower oil. Add squash, garlic, and apple. Add liquid to thin. Blend until smooth and add cinnamon and nutmeg to taste.
Not Just Yer Baba’s Borsht
1 large red or white onion 1 or 2 tablespoons canola or sunflower oil 6 medium red beets 2 large carrots 3 potatoes (if peel is thin, leave on) ½ medium cabbage, coarsely chopped, or 3 cups saurkraut 2 peeled, chopped apples
8 cups water (or more, to cover) 1 tbsp. Vegetable boullion Bay leaf Fresh dill to taste Cider Vinegar to taste Salt and Pepper to taste
Sauté onion in oil. Add chopped peeled beets, chopped carrots, cubed potatoes and chopped apples. Stir vegetable boullion into water and pour over vegetables. Add bay leaf. Bring to a boil and simmer until vegetables are tender crisp. Add cabbage. Remove bay leaf. Season to taste with fresh (best) or dried dill, cider vinegar (if using cabbage) and salt and pepper. Serve with sour cream
Lentil Vegetable Soup
1 tbsp. olive oil 1 large onion, diced 2 cloves garlic, finely chopped 1 tsp. curry powder or ground cumin 1 carrot, diced 1 stalk celery, diced 1 potato, peeled and diced 1 c. dried red lentils, rinced 4 c. vegetable stock ¼ tsp. pepper Salt to taste 1 tbsp. lemon juice dash hot red pepper sauce, optional 2 tbsp. chopped fresh cilantro or parsley
Heat oil in large saucepan or Dutch oven. Add onion and garlic and cook until tender and fragrant, about 5 min. Add curry powder and cook for 30 seconds. Add carrot, celery and potato and combine well. Stir in lentils and stock. Bring to boil. Add pepper and salt. Cook gently, covered, for 30 min.
Serve as is or puree soup for a smoother texture. Add lemon juice and hot pepper sauce. Taste and adjust seasonings if necessary. Serve sprinkled with cilantro.
Makes 6 servings.
Creamy Carrot Soup
Heat in a large saucepan: 3 tbsp. canola oil Add and saute: 3 medium carrots (sliced) 1 small onion (diced) 1 clove garlic (minced) Sprinkle over to glaze: 1 tbsp. sugar Add: 2 tbsp. flour 1 tbsp. curry paste or more 2 c. vegetable broth
Bring to a boil then turn down heat and simmer until carrots are tender. Remove from heat and puree in a blender until smooth.
*Find curry paste at Indian grocers. Paste makes all the difference!
2 lbs. carrots, scraped and cut 5 tbsp olive oil ½ tsp salt ½ tsp pepper ½ tsp cinnamon ½ tsp cumin seed 3 cloves garlic, finely chopped ½ tsp thyme 1 bay leaf 1 tbsp lemon juice
Cook carrots until firm but tender, about 15 min. Drain, rserving ½ cup liquid, and keep warm. Meanwhile, in large frying pan combine oil and all other ingredients except reserved liquid and lemon juice. Simmer for 10 min then add carrot liquid and carrots, turning carrots frequently to coat well. Cook for 3 to 5 min to heat thoroughly. Sprinkle with lemon juice, remove bay leaf and serve.
Beets with Caramelized Onions
6 medium beets 3 tbsp granulated sugar 3 onions, thickly sliced 1/3 c. apple juice 2 tbsp red wine vinegar ¼ tsp pepper Salt to taste 2 tbsp water
Cut greens from beets, leaving about 1 inch of stem. Wash beets but do not peel or cut up. Place in saucepan, cover with water and cook until tender, about 45 min. They can also be roasted in a preheated 400 degree oven for 1 to 1 ½ hours. Meanwhile, sprinkle sugar over bottom of large, deep skillet. Brown over medium heat. Stir in onions and cook over low heat for about 10 min, until onions brown. Add apple juice and vinegar and cook gently until onions are very tender. Reserve in skillet until beets are cooked. Cool beets slightly under cold water and peel. Cut into thick French-fry shapes. Stir into onions. Add pepper, salt and water and reheat until any liquid has evaporated. Taste and adjust seasonings if necessary.
From Harrowsmith cookbook
Prairie Bounty Natural Foods and Catering Collective