The simplest banana pudding \\ Le pudding de banane le plus simple

A few days ago, I really craved yoghurt. However, I haven’t found a vegan yoghurt that I enjoy, so I needed to be creative. This is so simple, and the banana flavour is incredible. You might think that I have gone back to the baby-food stage, but, trust me, it’s really delicious!

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Here’s what you need:

  • 1-2 bananas
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp vanilla extract

Toppings: nuts, seeds, fruits or granola to your liking

  1. Place the banana, lemon juice, lemon zest and vanilla extract in your blender and blend until smooth. Garnish with your favourite toppings and enjoy!

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This is so simple, but I promise, it’s a great substitute for yogurt. The texture is very similar, and the lemon juice adds a nice tanginess. Plus, this is naturally sweet, so it makes for a perfect no-guilt dessert. Let me know if you try it out!


Il y a quelques jours, une grosse envie de yaourt m’a prise. Cependant, je n’ai pas encore trouvé de substitut végane qui me plaise, alors j’ai essayé quelquechose. C’est si simple, et la saveur de banane est incroyable. Vous pensez peut-être que j’ai régréssé au stage de la bouffe pour bébé, mais, faites-moi confiance, c’est vraiment délicieux!

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Voici ce dont vous avez besoin:

  • 1-2 bananes
  • 1 c. à thé de jus de citron
  • 1/2 c. à thé de zeste de citron
  • 1 c. à thé d’extrait de vanille

Garnitures: Noix, graines, fruits ou du granola à volonté!

  1. Placez la banane, le jus, le zest de citron et la vanille dans votre robot et mélangez jusqu’à ce que le tout soit bien lisse et onctueux. Garnissez et savourez!

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C’est tellement simple, c’est presque ridicule de partager cette recette, mais c’est vraiment une bonne alternative au yaourt. La texture est très proche et le jus de citron ajoute un coté acidulé très agréable. En plus, c’est naturellement sucré alors c’est un dessert sans culpabilité parfait. Dites-moi si vous essayez!

Coconut Tapioca with Mango Topping

In our moving saga, the bad guy would be the appliance store. It has been a month since we went in to buy our fridge and it’s still not in. Let me tell you, we have forgotten how to live without a fridge! Anyways, this morning when I walked in my fridgeless kitchen, I realized that I had two really ripe mangoes. I had to eat them today! I combined them with some deliciously satisfying coconut milk and chewy tapioca pearls to make the perfect tropical pudding. It’s so refreshing, and it makes for a great snack! Miam!

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Here is what you need:

  • 1 cup water
  • 1 cup plant-based milk
  • 2 cups coconut milk
  • 1 tsp vanilla extract
  • 3 cardamom pods
  • 3/4 cups small tapioca pearls
  • 2 large mangoes
  • 2 passionfruits
  • 2 tbs sesame seeds
  • 2 tbs unsweetened coconut flakes
  • 1 pinch of salt

Here is what you do:

  1. In a saucepan, combine the water, milk, coconut milk, and vanilla extract. Bring to a simmer on medium heat. Crush the cardamom pods and place them in a tea bag or tea infuser. Add them to the milk and let them infuse for 5 minutes. Remove them and add the tapioca pearls. Mix from time to time, and let simmer on low heat for 20 minutes or until the white spot in the middle of each pearl is gone. You should have a thick and creamy tapioca pudding. Place in an air-tight container and let cool in the fridge.
  2. Peel the mangoes and dice them. Mix in the flesh of two passionfruits. Set aside.
  3. In a pan, mix the sesame seeds, the coconut flakes, and the pinch of salt. Place on medium heat for a few minutes until the start to get golden. Remove from the heat and set aside.
  4. To assemble, place a few tablespoons of tapioca pudding at the bottom of a cup. Add a few tablespoons of mangoes and garnish with some toasted sesame seeds. Enjoy!

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This is so good! The chewyness of the tapioca is balanced out by the freshness of the mango, while the passionfruits add that tropical magic. This is perfect as a snack: prepare a few portions ahead of time in jars and place them in the fridge for a ready-to-eat, sugar-free pudding to make you wait for dinner. Let me know if you try this out!

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Pour réaliser ce fabuleux dessert sans sucre et si parfumé et tropical,vous aurez besoin de:

  • 1 tasse d’eau
  • 1 tasse de lait végétal de votre choix
  • 2 tasses de lait de coco
  • 1 c. à café d’extrait de vanille
  • 3 gousses de cardamom
  • 3/4 tasse de petite perle de tapioca
  • 2 mangues bien mûres
  • 2 fruits de la passion
  • 2 c. à table de graines de sésame
  • 2 c. à table de noix de coco rapée sans sucre
  • 1 pincée de sel

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Voici comment préparer ce dessert:

  1. Dans une petite casserole, mélanger l’eau, le lait, le lait de coco et l’extrait de vanille. Faire frémie à feux doux. Écraser les gousses de cardamom et les mettre dans un filtre à thé. Ajouter à la casserole et laisser infuser pour 5 minutes. Retirer du liquide et ajouter le tapioca et mélanger de temps en temps. Laisser cuire à feu doux jusqu’à ce que les perles soient entièrement transparentes (il ne doit pas rester de blanc au centre). Mettre au frigo et réserver.
  2. Éplucher et couper en dé les mangues dans un grand bol. Ajouter la pulpe des fruits de la passion et bien mélanger. Réserver.
  3. Dans une petite poêle, faire dorer les graines de sésame, la noix de coco et le sel à feu doux. Lorsque les graines de sésames commencent à dorer, retirer le mélange du feu et réserver.
  4. Pour servir, placer quelques cuillérées de pudding de tapioca dans un bol, garnir de mangue et saupoudrer de graines de sésame grillées. Régalez-vous!

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Blueberry Crumble

I love summer and the abundance of fruit that is available. Since the beginning of the season, we have be enjoying a ton of strawberries (strawberry sorbet anyone?), prunes, peaches and now blueberries! These are like candies: so sweet and fresh. Turned into a crumble, they become juicy, wonderfully purple and so delicious!

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This crumble is very simple to make and you can change the nuts that you want to use. I really like the way almonds make this extra crunchy, while the pecans are perfect for their crumbly texture.

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Here is what you need:

  • 5 cups fresh blueberries
  • 1 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup whole almonds
  • 1 cup pecans
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

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Here is what you do:

  1. Wash the blueberries and place in a colander to drain while you prepare the rest.
  2. In your food processor, process the oats until you have a course flour. Add the almond meal and pulse a few times until combined. Place in a mixing bowl.
  3. Place the almonds and pecans in the food processor and process for a few seconds until you have chunks. You don’t want flour here. Mix the nuts to the oat flour until well combined. Add the maple syrup and coconut oil and mix well. The mixture should just come together but crumble easily.
  4. Place the blueberries in an oven-safe dish. Pour the vanilla extract on the fruit and mix. Add the nut mixture on top in an even layer.
  5. Place in your oven at 350F for 20 minutes until the top of your crumble is a nice golden colour. Enjoy hot or cold!

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This was so good! The crumbly layer is crunchy, rich and just sweet enough to balance out the wonderfully tart blueberry jam under it. It’s probably my new favourite crumble: sweet, tart, crunchy, and unctuous. It’s so perfect! I think it would be even better with some vanilla ice cream. Hum, I guess I’ll have to make another crumble to test it out. The sacrifice! Let me know if you try it out!

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Chocolate Covered Strawberries, from scratch

I love chocolate covered strawberries because they are easy to prepare, always look impressive and are perfect for warm weather. I was craving these, but unfortunately, I didn’t have any chocolate in the house. I did however have some cocoa powder and some cocoa butter (go figure!). So, let’s make some chocolate from scratch!

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Here is what you need:

  • 1/2 cup cocoa butter (I usually buy this as a big solid chunk. I cut it up in smaller bits to measure.)
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup (adjust until sweet to your taste)
  • dash of salt
  • 12 big strawberries, washed and dry (it is important that they are dry: the chocolate will not adhere to wet strawberries)
  • Optional (to decorate): coconut flakes, colored sugar, matcha powder, powdered nuts

Here is what you do:

  1. In a small sauce pan, put all the ingredients and heat up on medium heat.
  2. Mix with a spoon or spatula to help the ingredients combine until you have a smooth and shiny chocolate sauce.
  3. Carefully, transfer the sauce to a deep container. It must be large enough for you to dip your strawberries in.
  4. Prepare your serving plate by cutting parchment paper to cover it. Prepare your decorations as well.
  5. Dip each strawberry in the chocolate and let the excess drip off. Place on your lined plate and sprinkle your decorations on before the chocolate sets. Repeat until all the strawberries are well covered in chocolate. You can use a spoon to spread it evenly. Place your strawberries in the fridge to help the chocolate set and take them out just before serving. Enjoy!

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This recipe is really great if you don’t know what to bring over for a dinner or pot luck. They are easy to make, you can personalize them and they are sure to please everyone! It’s also great to make your own chocolate sauce because you can adjust the sweetness level as well as add any extra ingredients. Let your imagination go crazy, and let me know what you put on your strawberries!

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Vietnamese recipe:Che Chuoi, Banana pudding

Another dessert! Again with bananas! This is a little bit different, but definitely in the same flavour combinations. I really enjoy this because, again, it is so easy to make and so delicious too! It is also very comforting as you can eat this warm. Perfect dessert for a cold day!

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As a kid, I would take only one banana piece and fill my dessert bowl with the coconut tapioca and add a few spoonfuls of sesame seeds: this was my favourite way of eating this dessert (and sometimes, it still is).

Here is what you need:

  • 1/4 cup tapioca pearls
  • 3 cups of water
  • 500 mL coconut milk
  • 1/2 cup sugar
  • 6 just-ripe bananas (we don’t want any spots)
  • dash of salt

Sesame Garnish:

  • 1/2 cup white sesame seeds

Here is what you do:

  1. Bring the water to a boil.
  2. Pour the small tapioca pearls and give a quick stir. Let the beads expand and cook until there is only a little white dot in the middle of each pearl. Set on medium heat. Use a non-stick sauce pan because this is sticky!
  3. In a different sauce pan, pour the coconut milk and bring to a boil.
  4. Pour the tapioca pearls and their remaining cooking water into the coconut milk. Mix well and add some water until you reach the desired consistency (we added 2 cups).
  5. Taste and add the sugar accordingly (you might add less if your bananas are really sweet).
  6. Peel the bananas and cut in 3 parts diagonally. In a large bowl, add water and the pinch of salt. Dip the banana pieces in this salty water to avoid browning. Add them to the coconut milk. IMG_2426
  7. Bring back to a boil and remove from heat. IMG_2427
  8. For the sesame garnish: Rinse the sesame seeds and put them in a metal sauce pan set on medium heat. Shake the pan often to avoid burning. You want the seeds to be golden, so keep an eye on them.IMG_2436
  9. Serve hot.IMG_2439

This is so good! The sesame seeds bring out the sweetness of the bananas and add a great flavour to the perfect banana-coconut combo. Let me know if you try this out!

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Easy Plantain Dessert

Plantains are one of my favourite ingredients to cook with because they are equality great with savory and sweet recipes. Talk about versatility!

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This week, I was really craving them, and I love fried plantain. However, since my mom has raised me to be completely terrified of  deep-frying things, I tried baking them: success!

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The coconut-plantain combination in this recipe is fairly obvious, but so yummy!

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Here is what you need:

  • 4 yellow plantains (1 per person)
  • 1 tsp coconut oil/ plantain

For the coconut sauce:

  • 1 cup coconut milk
  • 1 tbsp corn starch
  • 1 tsp maple syrup
  • 1 tsp rum (optional)
  • 1 tsp vanilla extract

Here is what you need to do:

  1. Cut the two extremities of the plantains and slice the skin open to remove it.
  2. Slice each plantain diagonally, or straight down depending on your preference. You want them to be about 7mm-10mm thick. Place your slices in a large bowl.
  3. Melt the coconut oil and pour over the plantains and mix until all the pieces are well coated.
  4. Place the plantains in a single layer on a cookie sheet. Slide in the oven set at 350F. Let cook for 15 minutes. Flip over and cook again for 15 minutes. If you want, you can set the oven on ‘broil’ for the last 5 minutes to have a nicely caramelized top. Yum!
  5. For the sauce, mix the coconut milk with the corn starch and put in a sauce pan on medium heat. Stir until it starts to thicken up. Add the rest of the ingredients and mix well.
  6. Serve the plantain slices with the warm sauce on top.

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This is so easy to make and so delicious! All the flavours complement each other nicely and make for a very yummy dessert. I really like how you can caramelize the top of the slices for maximum flavour! So simple, and way less scary then deep-frying them!

Let me know if you try this out and what your favourite plantain recipe is!