Buckwheat pancakes and Sea Spaguetti /// Pancake de sarrasin et haricots de mer

A year and a half ago, my sister-in-law brought us a jar of sea spaguetti from Brittany in France. It took me a while to figure out what to do with these seaweeds because I had never tasted them before. Since they had come such a long way, I also wanted to make sure I would prepare them in a dish where they would really be staring. At the begining of the year, a friend from Brittany told me to make some buckwheat crepes and to use the sea spaguetti as a topping with other vegetables. Well, it took me a while, but I finally decided to try it out.

buckwheat-pancakes

However, yesterday, as I was looking at my pantry, I realized that I was out of buckwheat flour. I did stumble upon a really big bag of white buckwheat groats. I decided to use those to make my own flour: YUM! The flour was light and fluffy and full of nutrients. I really liked the subtle buckwheat flavour that is a lot less obvious than with black buckwheat, while still being recognisable. It got me thinking about what other flour I could make myself. Stay tuned for more fun kitchen experiments. Let’s start with the buckwheat pancakes.

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Here is what you need for 12 pancakes:

  • 2 1/2 cups of white buckwheat groats (once milled, you should have 2 cups of flour)
  • 3 cups of almond milk
  • 1 tbsp olive oil
  • 1/2 tsp salt

For the toppings:

  • 1 cup sea spaguetti
  • 2 carrots
  • 1 cucumber
  • 1 green apple
  • juice of 1/2 lemon

Here is what you do:

  1. In your food processor, use your S blade to mill your buckwheat groats into a fine flour. Some bigger pieces are okay, but make sure it is as fine as you can. Transfer your flour to a large mixing bowl.
  2. Mix in the almond milk, salt and olive oil until you have a smooth batter.
  3. Heat up a non-stick pan on medium heat. Once it is hot, make pancakes using about 1/3 of a cup at a time. Let cook until it doesn’t bubble anymore, flip it over and  let cook for one more minute. Repeat until you don’t have any more batter.
  4. For the toppings, rince the sea spaguetti and chop it up in small pieces. Do the same with the cucumber and apple. Use your potato peeler to make ribbons with your carrots. Mix all of the vegetables with the lemon juice.
  5. To plate, alternate between pancakes and salad. Enjoy!

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The sea spaguetti was really tasty: full of sea flavour. The texture is very smooth, which is a great contrast with the apple and carrot. I kept the flavours light and fresh because, well, it’s summer but also because I wanted to preserve the delicate taste of the sea spaguetti. If you have a chance, I really recommend trying them out. The pancakes were soft and chewy. As I had two extra ones, I served them with some melted chocolate and bananas: the sweet version was as great as the savoury! Let me know if you try this out or if you make your own flour. I’d love to know more!


Il y a un an et demi, ma belle-soeur nous a rapporté des haricots de mer de Bretagne, en France. Ça m’a pris un peu de temps pour me décider à les cuisiner parce que je ne voulais pas ouvrir la conserve avant d’avoir une bonne idée… Il y a quelques mois, mon amie bretonne m’a conseillé de les servir avec des crêpes de sarrasin et d’autres légumes. Bon, ça m’a pris pas mal de temps, mais j’ai finalement essayé.

buckwheat-pancakes

Hier, j’avais vraiment envie de les préparer alors je me suis mise en recherche de farine de sarrasin dans mes placards, sans succès. Par contre, j’ai trouvé un grand sac de graines de sarrasin que j’avais acheté pour les faire germer. Je les ai utilisées pour en faire de la farine et WOW! La farine a  une saveur légère et douce beaucoup moins intense que la farine de sarrasin noir. Ça m’a fait réfléchir à quelle autre farine je pourrais essayer de faire, alors c’est à suivre! Pour l’instant, commençons avec les pancakes de sarrasin!

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Voici ce dont vous aurez besoin pour 12 crêpes:

  • 2 1/2 tasses de graines de sarrasin blancs (vous devriez avoir environs 2 tasses de farine une fois les graines moulues)
  • 3 tasses de lait d’amande
  • 1 c. à soupe d’huile d’olive
  • 1/2 c. à thé de sel

Pour les garnitures:

  • 1 tasse de haricots de mer
  • 2 carottes
  • 1 concombre
  • 1 pomme verte
  • jus de 1/2 citron
  1. Dans votre robot, utiliser votre lame en ‘s’ pour moudre votre sarrasing en une farine fine.Il y aura quelques morceaux un peu plus gros, mais essayer d’avoir la farine la plus fine possible. Transférer votre farine dans un grand saladier.
  2. Ajouter le lait d’amande, le sel et l’huile d’olive et bien mélanger jusqu’à ce que la pâte soit bien lisse.
  3. Faire chauffer une poêle anti-adhésive. Une fois chaude, faites cuire les crêpes une à la fois en utilisant 1/3 de tasse de pâte pour chaque crêpe. Laisser cuire jusqu’à ce que les bulles soient fixes, retourner et laisser cuire pour environs 1 minutes. Répéter jusqu’à ce que toute votre pâte soit transformée en crêpes!
  4. Pour les garnitures, rincer les haricots de mer et les découper en petits morceaux. Faites de même avec le concombre et la pomme. Utiliser votre épluche patate pour faire des rubans avec les carottes. Mélanger les légumes avec le jus de citron.
  5. Pour servir, alterner entre crêpe et salade. Savourez!

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Les haricots de mer sont vraiment gouteux et remplis de saveurs maritimes. Leur textures est lisse et tendre, ce qui contraste bien avec la pomme et les carottes. J’ai gardé les saveurs simples et fraîches parce que c’est l’été, mais aussi pour préserver la saveur délicate des haricots de mer. Je vous les conseille vivement si jamais vous avez la chance de les goûter. Comme il me restait deux crêpes, j’y ai ajouter du chocolat fondu et des morceaux de banane: MIAM! Aussi bonne que les salées! Dites moi si vous essayez cette recette ou si vous faites vos propres farines. J’adorerais en savoir plus!

Simple Kale and Sweet Potato Salad \\\ Salade de Kale et de Patate Douce Facile

(version française plus bas!)

Since the beginning of January, I have been craving kale like if it was chocolate. That’s very good I think! Well, better than chocolate anyway… This is a really fun kale salad: it is colorful, simple to prepare, delicious and makes for a complete meal. I prepared this many times for my lunches-on-the-go, and it is great.

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Here is what you need per person:

  • 2 cups of kale, washed and shredded into bite-size pieces
  • 1/2 sweet potato, baked and diced
  • 1 cup of shredded purple cabbage
  • 1 tofu burger, diced
  • 1 tsp tahini paste
  • juice of 1/4 lemon
  • sesame seeds to garnish
  • salt and pepper to your taste

Here is what you do:

  1. Mix the lemon juice and the tahini paste together until it is well combined. If the mixture is too thick, add a few tablespoons of water.
  2. Place your kale in a large bowl and mix in the dressing. Massage the dressing in the kale to help it be more tender. Add the other ingredients and mix everything. Enjoy!

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Simple right? It’s so delicious! The dressing really brings the kale to another level by adding just the right amount of creaminess. As it is full of greens and protein, this salad really keeps me full for a long time. Plus, it’s super colorful and fun. You can also prepare all the ingredients in advance and just put everything together when you need something amazing to eat. Let me know if you try it out!


Depuis le début du mois de Janvier, mes envies de chocolat ont été remplacées par des envies de kale. Plutôt chouette, non? … et étrange aussi! Cette petite salade de kale est délicieuse, pleine de couleurs, facile à préparer, et parfaite à emporter en lunch. Miam!

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Voici ce dont vous aurez besoin par personne:

  • 2 tasses de kale, lavé et déchiré en petits morceaux
  • 1/2 patate douce, cuite et coupée en dé
  • 1 tasse de choux rouge rapé
  • 1 burger de tofu, coupé en dé
  • 1 c. à thé de tahini
  • le jus 1/4 de citron
  • graines de sésame pour garnir
  • sel et poivre à votre goût

Voici ce qu’il faut faire:

  1. Mélanger le jus de citron et le tahini pour obtenir une sauce. Si le mélange est trop épais, vous pouvez ajouter quelques cuillères à thé d’eau pour le rendre plus fluide.
  2. Placer le kale dans un grand bol et y ajouter la sauce. Masser le tout pour rendre le kale bien tendre. Ajouter le reste des ingrédients et bien mélanger. Savourez!

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C’est super simple, non? La sauce apporte un délicieux côté crémeux à cette jolie salade colorée. Puisqu’elle contient plein de kale et de protéines, cette salade me donne de l’énergie pour un long moment. J’adore aussi le coté sucré que la patate douce apporte. Finalement, tous les ingrédients peuvent être préparés à l’avance et gardés au frigo pour une salade prête à assembler. Dites-moi si vous l’essayer!

Colorful Kale Salad \\\ Salade de kale colorée

(version française plus bas)

I served this salad at Christmas, but I’ve had it on my mind since then because it’s really delicious! It doesn’t take much time to prepare, and it’s a great recipe to prepare ahead. It also makes a great lunch if you pair it up with some hummus and bread. But really, it’s so beautiful and colourful! I just love the look of it!

kale-salad

Here is what you need:

  • 1 bunch of kale
  • 4 carrots
  • 4 beats
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • juice of 1/2 an orange
  • 1 tbs soy sauce
  • 2 tbs nutritional yeast
  • 1 tbs olive oil
  • salt and pepper to taste

Here is what you do:

  1. Separate the kale leaves from their stems and tear them up in little pieces. Wash thoroughly and place in a large salad bowl.
  2. Grate the carrots and the beets using your food processor or manual grater. Place everything in the salad bowl.
  3. Add the raisins, almonds, orange juice, soy sauce, nutritional yeast, and oil. Massage everything in to soften the kale and make sure that everything is well coated with the sauce. Add salt and pepper to your taste. Serve and enjoy!

I love this salad! The kale is fresh, while the carrots and beets bring a nice crunch. I really love the colors of this: so pretty! Because all the ingredients are on the tougher side, it’s a great salad to prepare ahead of time: the orange juice makes everything tender, while not being too sour. It’s a really great salad! Let me know if you try it out!

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J’ai servi cette salade à Noël, mais elle est vraiment trop délicieuse pour attendre à l’an prochain. Elle est facile à préparer, et se prépare très bien à l’avance. C’est aussi un excellent lunch si on y ajoute un petit sandwich à l’hummus par exemple. Mais vraiment, regardez-moi ces couleurs! C’est tellement beau!

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Voici ce dont vous aurez besoin:

  • 1 bouquet de kale
  • 4 carottes
  • 4 betteraves
  •  1/2 tasse de raisins secs
  • 1/2 tasse d’amandes effilées
  • le jus de 1/2 orange
  • 1 c. à soupe de sauce soja
  • 2 c. à table de levure nutritionnelle
  • 1 c. à soupe d’huile d’olive
  • sel et poivre à votre goût

Voici ce qu’il faut faire:

  1. Séparer les feuilles de kale de leur tiges et les déchirer en petits morceaux. Bien les laver et les placer dans un grand saladier.
  2. Râper les carrotes et les betteraves avec votre robot ou une rape manuelle et les ajouter au kale.
  3. Ajouter les raisins, les amandes, le jus d’orange, la sauce soja, l’huile et la levure nurtritionnelle et bien mélanger le tout avec vos mains en “massant” bien pour attendrir le kale. Ajouter du sel et du poivre selon votre goût et savourer!

J’adore cette salade! Le kale est frais alors que les carrotes et les betteraves apportent du croquant. J’aime beaucoup les couleurs de cette salade: c’est tellement appétissant! Puisque les ingrédients sont plus corriaces que tendres, n’hésitez pas à préparer cette salade à l’avance: le jus d’orange attendrira le tout, sans être trop acide. Bref, c’est vraiment une chouette salade! Dites-moi si vous l’essayez!

 

Sweet Corn and Basil Salad

Corn is finally in season over here, and I just can’t get enough! Near our new place, there’s this little health food store that takes orders on Facebook, and I just think this is the best system ever. They let you know when produce, like corn, will be in and you can let them know what quantity you’ll buy. It’s just perfect: you get to enjoy the freshest produce, and they don’t order too much. Anyways, all that to say that today I got to pick up my 12 corn ears! They are so delicious, I actually hate one raw: super fresh and extra sweet! While I was at the shop, I also grabbed a bag of arugula and basil. Perfect for a summery salad!

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Here is what you need:

  • 4-6 fresh corn ears
  • 4 cups of arugula
  • 1 cup fresh basil
  • 4 tomatoes or 2 cups cherry tomatoes
  • 2 tbs sesame oil
  • 1 tbs balsamic vinegar
  • 1 tsp soy sauce
  • salt, hot sauce and pepper to taste

Here is what you do:

  1. Peel your corn ears and lightly brush them with some of the sesame oil. Place on a lined cooking sheet and sprinkle them with some salt. Place in your oven set to broil for 10 minutes, turn them over and let them sit for another 10 minutes. Remove from the oven and let cool. If your barbeque is out, you should grill your corn!
  2. Roughly chop the tomatoes and the basil. On your lined cookie sheet, place the tomatoes and half of the basil. Add a few pinches of salt and pepper and place in your oven set on broil for 10 minutes. Remove from the oven and set aside.
  3. In your salad bowl, mix the remaining sesame oil, vinegar, and soy sauce. Add hot sauce or salt and pepper to your taste. Toss in the arugula, the rest of the basil and the tomatoes.
  4. Cut the corn from the cobs and add to the salad. Give a quick stir and enjoy!

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This is such a nice side dish to any barbeque you might be attending, or to accompany veggie burgers or anything really. It’s sweet, fresh and full of summer. Let me know if you try this out!


Pour cette jolie salade de fin d’été (et oui, déjà!), vous aurez besoin de:

  • 4-6 épis de maïs
  • 4 tasses de roquette
  • 1 tasse de basilic frais
  • 4 tomates ou 2 tasses de tomates cerises
  • 2 c. à table d’huile de sésame
  • 1 c. à table de vinaigre balsamique
  • 1 c. à café de sauce soja
  • sel, poivre et sauce piquante selon votre goût
  1. Enlever les peaux des épis de maïs et les placer sur une plaque allant au four recouverte de papier d’aluminium ou de papier sulfurisé. Huiler légèrement les épis avec un peu d’huile de sésame et saupoudrer quelques pincées de sel. Place au four sur le mode ‘grill’ pour 10 minutes, retourner les épis et laisser cuire encore 10 minutes. Sortir du four et laisser refroidir. Si vous avez un barbeque, c’est l’occasion parfaite de s’en servir! Lorsque les épis sont manipulables, couper les grains de maïs et réserver.
  2. Couper les tomates en morceaux et hacher le basilic. Placer les tomates sur votre plaque et ajouter la moitié du basilic. Ajouter un peu de sel et de poivre, bien mélanger et enfourner pour 10 minutes encore sur ‘grill’. Retirer du four et réserver.
  3. Dans un grand saladier, mélanger le reste d’huile, le vinaidre et la sauce soja. Vous pouvez ajouter du sel, de la sauce piquante ou du poivre selon votre goût. Ajouter la roquette, le reste de basilic, le maïs et les tomates. Bien mélanger et déguster!

Deliciously Colorful Root Salad

Beets! Beets! Beets! They are so beautiful, and they are just coming in season in Montreal. They are so wonderfully sweet and crunchy; they are the best addition to any salad! I love that I can find different colors to add some ‘wow’ to simple dishes. Beets are not only beautiful, they are also very nutritious and packed with vitamins and minerals to get you running around. I can’t get over how beautiful they are with their little bull’s eye pattern in the inside. So cute!

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This salad also features carrot ribbons. Now, if you don’t make out ribbons out of your carrots, you are missing out! I love preparing raw carrots this way because they are crunchy without being too hard, and they add an amazing splash of colour. They are also very quick to prepare, so why not?

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Here is what you need:

For the dressing:

  • 2 tbs pumpkin seed oil
  • 1 tbs apple cider vinegar
  • 1 tbs tamari sauce
  • 1 tsp maple syrup
  • 2 tbs hemp seed hearts
  • 1/2 tsp sriracha sauce

For the salad:

  • 1/2 head chicory lettuce
  • 6 small beetroots of various colours
  • 6 carrots of various colours
  • 1/2 cup roasted almonds

Here is what you do:

  1. Mix all the dressing ingredients until well combined. Set aside.
  2. Using you potato peeler, peel the carrots (if you prefer) and continue peeling the entire root to make ribbons. Set aside.
  3. Peel the beetroots (if you like), and cut them into thin slices width-wise. You can use a mandolin or a knife for this. Set aside.
  4. Roughly cut your chicory and toss in a salad bowl with the rest of the ingredients. Mix everything together until well covered in the dressing. Enjoy!

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I ate that salad with some remaining turmeric pancakes, and it was amazing! The perfect balance of sweet, savory and hot while being a feast for your eyes.

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It’s a breeze to prepare, but it’s so beautiful to look at and delicious to eat! It’s the perfect addition to your next picnic or BBQ! Let me know if you try it out!

Lettuce Wedge Salad

Summer is back in Montreal and with the temperatures rising, all I want to eat is salad. At some point though you start getting tired of salads. That’s when I stumbled upon pictures of really cute lettuce wedge salads. I had to try it out!

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This is perfect as you can customize it to add anything you want. The key is to have a nice, fresh iceberg lettuce. Yup, that’s right! This salad makes iceberg lettuce truly shine. Crispy and fresh, it’s perfect for hot days.

Here is what you need:

  • 1 head of iceberg lettuce
  • 1 orange
  • 2 small apples
  • 10 cherries
  • 1 bloc of smoked tofu
  • 1 tsp oil
  • the juice of 1 lemon (minus 3 tbs to add to the dressing)
  • sesame seeds to garnish
  • sriracha sauce to garnish

For the dressing:

  • 3 tbs sesame oil
  • 3 tbs lemon juice
  • 2 tbs tamari sauce
  • 1 tbs maple syrup
  • zest of 1 lemon

Here is what you do:

  1. Remove the damaged outer leaves from the lettuce and wash the whole head under water. Place in a colander and let drain while you prepare the rest of the ingredients.
  2. Dice the smoked tofu in tiny cubes. In a non-stick pan, heat the oil on medium heat and add the tofu cubes when hot. Stir from time to time, until golden and crunchy. Set aside.
  3. Peel the orange and cut each wedge in 3 or 4 parts. Set aside.
  4. Grate the apples and mix with the lemon juice. Set aside.
  5. Cut each cherry in half to remove the pit and set aside.
  6. Pat dry the lettuce head with paper towels and cut in half. Cut each half in 3 parts and remove the foot.
  7. On each plate, place some grated apples at the bottom. Place the lettuce wedge in the middle. Add some orange pieces, cherries, and tofu bits. Sprinkle on some sesame seeds and add some sriracha.
  8. Mix all the dressing ingredients together and pour over a few tablespoons on top of the lettuce wedge. Serve and enjoy!

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This is so good! The lettuce is so crunchy and goes perfectly with the fresh fruits. The tofu is crispy, and its smoky taste is the perfect alternative to bacon. The dressing adds just the right amount of tartness and saltiness. The flavours really work together, and this is just the perfect summer salad. Let me know if you try it out!

Simple Pasta Salad

This is the perfect recipe if you want something simple and delicious for dinner, and for the next day. It’s perfect when just cooked, but it makes for a perfect lunch or picnic addition. You probably have all the ingredients already in your kitchen, so it’s perfect if you don’t know what to cook and are in a rush. It only takes minutes to put together, and it’s delicious!

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Here is what you need:

  • 4 cups pasta, I used gluten-free fusillis
  • 4 carrots
  • 2 zucchinis
  • 1 bunch of kale
  • 2 tbs sesame oil
  • 3 tbs nutritional yeast
  • 3 tbs ketchup
  • 2 tbs tamari sauce
  • juice of 1/2 lemon
  • a few pinches of cayenne pepper or red pepper flakes

Here is what you do:

  1. Set the pasta to cook according to instructions.
  2. Wash and dry the zucchini and carrots. Peel the carrots skin if you like. With your potato peeler, peel up the carrots and zucchini into ribbons. Place in a large salad bowl.
  3. Wash and remove the stems for the kale. Bunch up the leaves and finely chop so that you have thin ribbons of kale leaves. Add to the vegetables. Pour the lemon juice over and mix well. Set aside.
  4. Once the pasta are cooked, drain and add to the vegetables.
  5. Add the sesame oil, nutritional yeast, ketchup, tamari sauce and pepper. Mix well until everything is coated in the sauce and well combined. Enjoy!

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This is a great dish! I really like how the vegetables are barely cooked: the heat from the pasta will warm them up, but you still get all those great raw nutrients. It also makes for amazing textures. This is seriously delicious! Let me know if you try it out!

Purple Cabbage Salad, Jenny Mustard inspired

For the last few days, I have been binge-watching Jenny Mustard’s incredible videos. If you haven’t stumble upon her, you need to do this right after you’re done with my recipe! Her recipes are amazing, she has great minimalism tips, and I just love her pictures and esthetics!

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This morning, I stumbled upon an amazing picture for a purple cabbage and noodles dish that I thought looked incredible. It was even more incredible because I had a head of cabbage sitting and waiting in my fridge. I based myself on her picture, and came up with my own version. Not only did this taste incredible, it was also delicious!

salad-jenny-mustard

Here is what you need:

Sauce:

  • 1/4 cup cashew nuts, raw
  • juice of 1 lemon
  • 2 tsp ground Dijon mustard
  • 1 tbsp soy or tamari sauce
  • 2 tbsp water

Salad:

  • 1/2 head of purple cabbage, finely chopped
  • 1/2 jicama, peeled and shredded
  • 2 purple sweet potatoes, cooked and chopped into small bites

Noodles:

  • 1 zucchini per person, peeled and spiralized
  • 1 tbsp sesame oil
  • sprinkle of salt
  • 1 block firm tofu, drained

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Here is what you do:

  1. In your blender, mix all the sauce ingredients until smooth. Set aside.
  2. In a large salad bowl, place the cabbage and the jicama. Pour half the sauce and mix well until everything is well coated. Set aside. The lemon juice will help the cabbage get tender and even more delicious!
  3. Place the spiralized zucchini, and add the sesame oil and salt. Give a good mix and set aside.
  4. Cut the tofu in small pieces. In a large pan, place a little bit of oil and set on medium heat. Cook the tofu until it gets slightly golden and crispy.
  5. To serve, place the cabbage salad in a large plate. Add some purple potato. With a fork, make small bundles of spiralized zucchini, and place a piece of tofu on top of each ‘nest’. Add some sauce on everything and enjoy!

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This is so good! The cabbage is tender, the jicama adds freshness, and the sauce is slightly spicy and so creamy. The sesame oil adds a great flavour that goes great with everything. Finally, the tofu, crispy on the outside and tender in the inside, is just amazing. I’ll stop raving about it, but it’s really great!

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Let me know if you give this a try, and go check Jenny Mustard out!

Delicious Grated Veggie Salad

Here is one of my favorites of the moment. In fact, I have been eating this almost every day since November… This salad it very versatile, yummy, fun and colorful. Plus you can adapt it to fit your taste and what is available in your fridge.

It is very simple; you basically just need to grate all the vegetables you want to eat! My parents gave me an amazing food processor for Christmas and this has really helped me with this recipe. Before that, I died of grating exhaustion before I was done with the vegetables.

I usually shred a good amount of vegetables and keep them in air tight containers in the fridge so that I can easily throw this salad together.

I also vary the protein by adding different types of tofu, lentils, or legumes. Tonight I ate this with a simple red lentil dahl instead of tofu. It was really really good! This goes very well with rice too. And feel free to add a little bit of soy sauce.

Here is what I use to make this salad:

– One small red cabbage

– Carrots

– Half a daikon

– yellow beets

– red beets

– one green onion

– hemp seeds

– sesame seeds

– marinated tofu

Check out this video I made on this recipe! I’m trying out a new medium to see what it enables me to do. Tell me what you think! Also, try this recipe and tell me how you prepared it.