Simple Vegan Bolognese Pasta Sauce \\ Sauce Bolognese Végane

One of my favourite story featuring my amazing boyfriend is that he almost ate only Bolognese pasta when he visited Italy with his family as a kid. Needless to say, it’s one of his favourite things, and I have been experimenting with different pasta sauces that would measure up to the real thing. This is my latest attempt, and he was pretty happy with it!

bolognese-pasta

Slightly spicy, this sauce has a nice bite and is filled with protein. It’s also super cheap and quick to prepare. And you can batch cook this and freeze or can some for later.

Here is what you need:

  • 2 cups TVP (textured vegetable protein)
  • 1 can of diced tomatoes or 4 diced tomatoes
  • 1 onion
  • 4 green onion stalks
  • 2 cloves of garlic
  • 1 tsp of fresh thyme leaves or dried thyme leaves
  • 2 tbs arrow root flour or corn starch
  • 2 tbs tamari sauce
  • red pepper flakes, salt and pepper to taste

Here is what you do:

  1. Add water to the TVP until it is well covered and let sit while you prepare the rest of the ingredients.
  2. Mince the onion, green onions and garlic and place them in a large sauce pan with some water. Stir on medium heat until they are tender.
  3. Add the tomatoes, tamari sauce and thyme, and mix well.
  4. Mix the arrow root in 1 cup of water and add to the sauce.
  5. Drain the TVP and mix into the sauce. Let everything bubble on medium  heat until the TVP is tender and add some red pepper flakes, salt and pepper.
  6. Serve hot on the pasta of your choice and add some nutritional yeast if you want a cheesy flavour. Enjoy!

bolognese-pasta2

This is so good! It’s filling and delicious, while also being oil free and so simple to prepare. I really enjoyed this, so I think it will become a staple in hour home. Not that anyone will complain! Let me know if you try this out!


Pour tous les amateurs de spaghetti bolognese, cette recette est pour vous! C’est si simple à préparer, super abordable et tellement délicieux! Voici ce dont vous aurez besoin:

  • 2 tasse de protéines végétales texturisées (j’achette les miennes en vrac dans les magasins d’aliments naturels, mais on peut facilement en trouver en ligne)
  • 1 conserve de tomates en dés ou quatres tomates en dés
  • 1 oignon
  • 4 oignons verts
  • 2 gousses d’ail
  • 1 c. à café de thym frais ou de feuilles sèches
  • 2 c. à soupe d’arrow root ou de fécule de maïs
  • 2 c. à soupe de sauce tamari ou sauce soja
  • flocons de piment, sel et poivre au goût

bolognese-pasta3

  1. Placer les protéines végétale dans un bol et couvrir d’eau. Laisser tremper le temps de préparer le reste.
  2. Émincer l’oignon, les oignons verts et l’ail et les faire revenir avec un peu d’eau dans une grade casserole jusqu’àa ce qu’ils soient tendres.
  3. Ajouter les tomates, le thym et la sauce tamari et bien mélanger.
  4. Mélanger l’arrow root dans une tasse d’eau et ajouter à la sauce. Bien mélanger.
  5. Drainer les protéines végétales et les ajouter à la sauce avec les flocons de piment, le sel et le poivre. Mélanger et laisser mijoter à feu doux jusqu’à ce que les protéines végétales soient tendres. Servir chaud sur les pâtes de votre choix et ajouter de la levure alimentaire si vous voulez un petit goût de fromage. Savourez!

Buckwheat Stuffed Zucchinis

A few months ago I went to a bulk store where I bought a giant bag of buckwheat groats. I love the idea of adding more whole grains to my kitchen, but this bag of grains got lost in my pantry. When I found it again this morning, I decided to give it a go. I also had pretty little ball zucchinis waiting to be cooked, so I combined both and made stuffed zucchinis.

stuffed-zucchini

I started by cooking the buckwheat groat to have a better idea of their taste. I was really surprised! These grains have a subtle bread-like taste that is very mild, but still unique. These are also great because they cook so quickly! They would be a perfect alternative for rice as a side dish too.

stuffed-zucchini3

Combined with the fresh summery flavours of tomatoes and basil, these stuffed zucchinis were delicious!

stuffed-zucchini2

Here is what you need:

For the stuffed zucchinis:

  • 1 cup buckwheat groats
  • 8 king oyster mushrooms
  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbs tomato paste
  • 1 can chickpeas
  • 3 stalks green onions
  • 1/3 cup pepitas
  • 1/2 cup fresh basil leaves
  • salt and pepper to taste
  • 4-5 ball zucchinis

For the sauce:

  • the flesh of the zucchinis
  • 3 tomatoes
  • 3 laurel leaves
  • 1 cup fresh basil leaves
  • 1/2 tsp dried rosemary leaves
  • 1 pinch red pepper flakes
  • salt and pepper to taste

Here is what you need:

  1. In a sauce pan, combine the buckwheat groats with 2 cups of water. Bring to a boil, reduce the heat and let simmer until all the water is absorbed. This should take less than 10 minutes. Set aside in a large mixing bowl.
  2. Cut the mushrooms in tiny pieces. In your sauce pan, add the oil and the mushrooms and let cook on medium-high heat. Add the tomato paste along with 1/2 cup and mix well. Once all the water has evaporated, add the mushrooms to the buckwheat.
  3. Mince the garlic cloves and green onions and add to the mix.
  4. Add the chickpeas, pepitas and basil leaves and mix until everything is well combined. Taste and add salt and pepper accordingly. Set aside.
  5. Cut the caps off your zucchinis and hollow them out using a spoon. Make sure your zucchinis are still about 5-7mm thick all around. Set aside.
  6. Fill the zucchinis with the buckwheat filling and close with their caps. Place on a lined cookie sheet. Cook for 45 minutes at 350F.
  7. Dice the 3 tomatoes and place them in your sauce pan. Add the zucchini flesh and the laurel leaves, rosemary leaves and red pepper flakes. Place on medium heat and mix.
  8. Once the tomatoes are completely mushed, remove from the heat. Add the basil leaves, salt and pepper. Using your wand mixer, process the sauce until smooth. Set aside.
  9. To serve, place some sauce at the bottom of your plate, add a zucchini and garnish with some green onions and basil leaves. Enjoy!

stuffed-zucchini4

These are so cute! They were delicious: the sauce added just enough moisture to the dish, while the buckwheat made it super filling and delicious. The contrasting textures of the mushrooms and pepitas also made every bite exciting. But, really, how cute are they? Let me know if you try this out!

Zucchini Raviolis, perfect for the BBQ!

Zucchini are so good right now and super cheap too! That’s why I went a little overboard at the farmers’ market and bought a ton. I thought I would try making something summery that would be perfect grilled on a BBQ. Now, I don’t have a BBQ, but I think this would make the perfect addition to your vegan grill.

zucchini-ravioli

These little raviolis are super cute, and you can customize them to your liking by changing the filling. I used some fresh basil for an extra summery touch, but I think sun-dried tomatoes would also be a great option.

zucchini-ravioli2

Here is what you need (for 14 raviolis):

  • 2 zucchinis
  • 1 cup firm tofu, drained and patted dry
  • 1/2 cup sunflower seeds
  • 1/4 cup walnuts
  • 1/2 cup fresh basil leaves, separated in two.
  • 2 tbs ketchup or tomato paste
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 clove of garlic, minced
  • salt and pepper to taste

For garnish:

  • 1 tomato, sliced
  • Red pepper flakes

Here is what you do:

  1. In your food processor, place all the ingredients except the zucchinis and half of the basil leaves, and process until you have a firm, slightly sticky dough. Set aside.
  2. With your potato peeler, make long ribbons with the zucchini.
  3. Take two zucchini ribbons and place them in a plus sign (+). Place one or two leaves of basil in the center with one tablespoon of the tofu filling. Pat to even down and close the zucchini flaps over the filling. Flip over so that the closing of your ravioli is on the underside. Place the ravioli on a lined baking sheet.
  4. Once all your raviolis are done, add one slice of tomato on each one. Place in your oven set to broil for 10 minutes, or grill on your BBQ. Sprinkle some red pepper flakes and fresh basil leaves before serving and enjoy!

zucchini-ravioli3

This is really good! The zucchini slices are barely cooked and therefore keep their nice crunch without being soggy. The filling is full of basil flavour and has a very meaty texture to it. The sunflower seeds also give it a nice crunch. Finally, the tomato slice balances out the lightness of the filling and adds a lot of flavour. I love how these look like little parcels of goodness! Let me know if you try this out!

Zucchini lasagna with cashew cream

Yesterday at the market, I found some beautiful zucchinis that I really wanted to cook today. I decided to try out making zucchini lasagna: you use thin zucchini slices instead of pasta. Sounds good, right?

zucchini-lasagna

This is a fun recipe because you can really decide on what you want to add as your layers. I went for a more traditional tomato sauce with a lot of fresh thyme and some cashew cream to give it a ricotta cheese feel. It was really good! The only thing I would say it to keep in mind that your zucchinis will give out a lot of water as they cook: make sure the different dressings you are adding are not too liquid or you will end up with a lot of extra sauce!

zucchini-lasagna2

Here is what you need:

For the tomato sauce:

  • 1 tsp olive oil
  • 3 cloves of garlic
  • 5 tomatoes
  • 2 tbsp tomato paste
  • 1 tbs miso paste
  • 1 tbs tamari sauce
  • 1 tbs fresh thyme leaves
  • 1 pinch of red pepper flakes

For the cashew cream:

  • 2 cups raw cashew nuts
  • 1 cup almond milk
  • 1/2 cup nutritional yeast
  • 1 tbs hemp seeds
  • salt and pepper to taste

Additional ingredients:

  • 3 medium-size zucchini squashes
  • 4 cups of shredded kale
  • 2 tbs fresh thyme leaves
  • 1/2 cup walnuts

Here is what you do:

For the tomato sauce:

  1. Thinly mince the garlic cloves and dice the tomatoes. Set aside.
  2. Heat the oil on medium heat, and add the garlic. Let cook until golden.
  3. Add the tomatoes, tomato paste, miso paste, thyme leaves and tamari sauce. Mix until everything is dissolved and well combined.
  4. Let simmer until the tomatoes are completely mushed and the sauce thickens up.
  5. Season to your taste.
  6. Set aside.

For the cashew cream:

  1. Place all the ingredients in your food processor or blender and mix until smooth.
  2. Set aside.

For the noodles:

  1. Using your potato peeler, peel long strips of zucchini and set aside. I find it helps to keep the stem of the zucchini and use it as a handle. When you get to the middle of your squash, just flip and start over on the other side.

To assemble:

  1. Place some zucchini noodles on the bottom of your lasagna dish (or pie plate if you don’t have one like me…) in an even layer.
  2. Place an even layer of kale on top.
  3. Place a layer of cashew cream.
  4. Place a layer of tomato sauce.
  5. Sprinkle some walnuts and some thyme leaves.
  6. Repeat until you reach the top of your dish and end with a layer of cashew cream. Sprinkle some thyme leaves and red pepper flakes.
  7. Place the lasagna dish on a cookie sheet, and put in the oven set at 350F for 20 minutes. Turn off the oven and let the lasagna cool in it until you are ready to serve. Enjoy!

zucchini-lasagna3

This was amazing! I served each lasagna piece on a bed of fresh lettuce to add some green to the mix and it was great! The zucchini is tender but not mushy, while the cashew cream is a dream: rich and, well, creamy, it really feels like ricotta cheese. The thyme adds a touch of freshness to the mix, while the walnuts add a nice bite to the dish. This is a great alternative if you want a gluten-free lasagna. It can also be customized to your own liking in a breeze! Let me know if you try it out!

Simple sweet potato gnocchi and lazy rosé sauce

Yesterday I realized that we had some beautiful potatoes that were starting to sprout in your pantry. It was time I took action and transform these beauties in something good! I wanted to try out something new, and so I went for gnocchi. I don’t have any experience in eating or making gnocchi but, after watching a few videos online, I eyeballed a recipe and it worked really well! My boyfriend said they were really good and very ‘gnocchi’ like. Success!

gnocchi

Be warned, this recipe takes a while to prepare as you have to cook everything twice. However, the result is a filling, soft, chewy and satisfying meal. We devoured these little beauties at night after we went for a run, and they were perfect! I recommend preparing a light sauce as they can become quite heavy. My lazy rosé sauce was really good and fast to prepare.

Here is what you need:

  • 400g potatoes: 200g sweet potatoes and 200g white potatoes
  • 100g corn starch
  • 100g rice flour
  • 1 tsp salt
  • only if needed: 2 tbs almond milk.
  • extra flour to work with

Here is what you do:

  1. Cook the potatoes in boiling water. You can cook them whole with their skins, or peel and cut them first. Drain well.
  2. Mash the potatoes with a fork, add the salt and the flour little by little. Mix with your hands until you have a nice supple dough. If your dough is not coming together because it is too crumbly,  you can add a few tablespoons of almond milk little by little. This can help if your potatoes are not starchy enough.
  3. Divide in small dough balls, and form long tubes of about 1cm of diameter by rolling your dough with your fingers on your counter. Don’t forget to sprinkle your work surface with some flour to avoid sticking.
  4. Cut in bite sized pieces. Press each gnocchi on a fork to add the typical gnocchi pattern. This is optional, but it’s fun and will help your gnocchi cook faster.
  5. Boil some water and add a few gnocchi at a time. Let cook until they come to the surface of the water. It is important to keep the water boiling.
  6. Eat with pesto, tomato sauce or with your favourite pasta topping. I served mine with some oyster mushrooms and a rosé sauce.

gnocchi2

For the lazy rosé sauce: in a sauce pan, combine 1 cup of almond milk with 2 tbs ketchup or tomato paste, 2 tbs almond powder and season to your taste. Bring to a boil and mix until it thickens. That’s it!

The contrast between the soft gnocchi and the crunchy mushrooms was really nice. The sauce brought a nice savoriness to everything and combined all the flavours. Definitively a recipe to try out when you have time and feel like having a special pasta dish. Let me know if you give this a try!

Basil One Pot Pasta

It’s been very warm in Montreal these last few days, and so we have been eating salads after salads. Tonight though, I wanted something else. I thought I would try out the one-pot pasta that has been everywhere. This was perfect: one pot, delicious flavours and only one skill required: dumping. That’s my kind of Monday night cooking!

one-pot-pasta2

Here is what you need:

  • 2 cloves of garlic
  • 1 onion, washed and peeled
  • 8 carrots, washed and peeled
  • 3 small zucchinis
  • 8 carrots
  • 15 button mushrooms (white or coffee)
  • 4 stems of fresh basil
  • 1 cup coral lentils
  • 1/2 cup hemp seeds
  • spaghetti (I used 1/2 a pack of gluten-free spaghetti)
  • 1/2 tsp chili pepper flakes
  • salt and pepper, to taste

Here is what you do:

  1. Peel the garlic and mince finely. Place in a large stockpot.
  2. Finely chop the onion and add to the pot.
  3. Shred the zucchinis, mushrooms, and carrots. Add to the pot.
  4. Finely chop the basil and add half of it to the pot. Keep the rest for garnish.
  5. Add the lentils, hemp seeds, spaghetti, chili pepper flakes and 8 cups of water.
  6. Put on the stove on high heat until fully boiling. Lower to medium heat and let simmer until the pastas are cooked. Taste and season to your taste. Most of the water should be absorbed, and you should be left with a rich and creamy sauce.
  7. Garnish with fresh basil and serve hot.

one-pot-pasta1

This is really simple, packed with yummy vegetables, and so satisfying. The great thing is that you will only have one pot to wash. You’ll probably have enough for lunch as well: even less work! Yup! I’m completely converted to one pot pasta. Seriously, it’s the best way to prepare pasta… or at least for lazy Mondays!

Easy Jicama Pasta

I really like jicama! It is great raw in salads: crunchy and fresh, it really adds a lot of texture to any salad. Guess what? It’s also great cooked!

IMG_2579

Paired up with asparagus and pasta, it creates a very easy and fresh recipe for spring, while still being filling and deliciously flavourful! Cooked jicama has a really nice peppery taste that greatly complements pastas.

Here is what you need:

  • 1/2 jicama, grated (about 1 cup)
  • 1 tomato, diced
  • 1 onion, minced
  • 1 clove of garlic, minced
  • 1 asparagus bunch, sliced bite size
  • 1 tsp fresh or dried rosemary
  • 1 tsp fresh or dried thyme
  • 1 tsp red chili flakes
  • 1 tbs soy sauce
  • Cooked pasta to serve

Here is what you do:

  1. In a large sauce pan, sauté the tomato until some juice comes out. Add the onion and garlic. Stir until fragrant.
  2. Add the asparagus and stir around until tender. Add the jicama and mix well.
  3. Add the spices and season to your taste. Add the pasta and give it a quick stir.

This is very simple, but so flavourful!

IMG_2578.JPG

The asparagus adds a lot of flavour, but the jicama really brings it to another level and is perfect with the herbs.

Let me know if you try this out!

Quick, Versatile Pasta with Parmesan Cheese

For the last couple weeks, Sunday night has been roasting night where I cut a bunch of vegetables, stick them in my oven and then box them for the week.

IMG_0248

This has really helped me during the week because it makes cooking way easier and faster, which is great! I can also experiment with different flavours, or just repeat things that are comfortable and yummy! Special mention to rice and sriracha as vegetables best friends… no, we didn’t eat this for a week (but really, it was awesome!).

So for tonight, I wanted to spice things up and find a new used to my recent new love: sriracha! I feel like I have kept this at arms-length for a long time, but now that I have tried it, I really understand the hype around this product.

Two versions: pasta and quinoa. Both delicious!

Two versions: pasta and quinoa. Both delicious!

I also wanted to try to make something similar to Parmesan cheese because it is one of my boyfriend’s favourite cheeses, and he grew up always putting Parmesan cheese on his pastas. So, I wanted to make him something reminiscent of this. Keeping in mind that I don’t really like Parmesan and never had some at home (there might be a link here), I tried my best! All I can say is that it certainly looks like Parmesan a lot (and is really good too; way better than the real stuff if you ask me!).

IMG_0247

Anyways, here is what you’ll need:

Pasta sauce:

  • One can of mixed beans (or your own mix, but a can is a lot faster)
  • 4 cups of roasted pumpkin chunks (I roasted mine with a little of salt and olive oil)
  • 1 small bottle of tomato sauce (I used a 400ml one, so a little less than 2 cups)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbs sriracha hot sauce
  • salt to taste

Parmesan cheese:

  • 1/2 cup cashew nuts (I used raw and unsalted)
  • 1/3 cup nutritional yeast
  • 1 tsp salt (or to your taste)

What you need to do:

  1. Cook your (gluten-free) pasta or quinoa according to your taste.
  2. In a non-stick pan set on medium heat, toss your beans and pumpkin. Let them mingle a little, until they are warmed up.
  3. Add the tomato sauce and spices.
  4. Mix well.
  5. That’s it!

For the Parmesan cheese:

  1. Put all the ingredients in your blender or food processor (I used my magic bullet) and blend until you have a yummy slightly yellow powder.

IMG_0249

I served this with some chopped arugula, but this is completely optional. If you serve it with quinoa, it might remind you of couscous. The Parmesan cheese adds a savory kick to this dish and makes this dish fun to prepare. My boyfriend enjoyed this and was really surprised to see that the texture was quite similar to the real thing. Yay! 🙂

IMG_0252

Let me know if you try this out!