Simple Vegan Burrito \\\ Burrito simple et végan

I have been craving burritos in the last few days, but I was a bit intimidated in making them myself because I know next to nothing about Mexican food. Now, I don’t say that these are authentic Mexican burritos, but they are delicious and simple to prepare. I had a lot of fun making them, and they were a big success in my home. I hope you’ll give them a try!

burrito

Here is what you need:

  • Flour tortillas
  • 2 cups of cooked black beans
  • 2 cups of cooked rice
  • 1 onion, chopped
  • 1 tsp cumin powder
  • 1/2 tsp hot pepper flakes
  • 2 tomatoes
  • 1 tsp garlic powder
  • 1 avocado
  • 1/2 cup chopped cilantro
  • 2 cups of shredded lettuce
  • juice of 1 lemon
  • salt and pepper, to taste
  • hot sauce, to taste

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Here is what you do:

  1. Start cooking the onion with a little bit of water in a large saucepan set on medium heat. Mix in the cumin and hot pepper flakes until they are fragrant. Add in the black beans and the rice, and mix everything until well combined.  Set aside.
  2. Chop up the tomatoes and mix in half the lemon juice and the garlic powder. Set aside.
  3. Mash the avocado flesh with the rest of the lemon juice, the cilantro, salt, and pepper.
  4. To assemble, place 1 tablespoon of the avocado mash in the middle of your tortilla and spread it in a thin layer. On top of it, add some bean and rice, tomatoes and lettuce. Fold the sides over the middle, roll up your tortilla making sure that all the fillings stay inside.
  5. Set a pan on medium heat and place your burrito to grill. Let sit for a few minutes until golden and beautiful, and turn over to repeat. Cut up in two and enjoy!

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In case you are a burrito newbie like me, take a look at this video to get an idea of how to roll everything up. This is so great! I loved that I had plenty of leftovers to make lunches for tomorrow: burrito bowls! I hope you try this out because it is delicious, simple and super cheap!


J’avais envie de burrito depuis quelques jours, mais j’étais vraiment intimidée d’en préparer moi-même parce que je ne connais pas grand chose à la cuisine mexicaine. Bon, je ne prétends pas que ces burritos sont incroyablement authentiquement mexicain, mais ils sont vraiment délicieux et facile à préparer. Je me suis bien amusée à les cuisiner, et ils ont été un franc succès à la maison. J’espère que vous les essayerez!

burrito

Voici ce dont vous aurez besoin:

  • Tortillas
  • 2 tasses de haricots noirs cuits
  • 2 tasses de riz cuit
  • 1 oignon, émincé
  • 1 c. àt thé de poudre de cumin
  • 1/2 c. à thé de flocons de piment
  • 2 tomates
  • 1 c. à thé de poudre d’ail
  • 1 avocat
  • 1/2 tasse de corriandre, coupée finement
  • 2 tasses de laitue coupée finement
  • le jus de 1 citron
  • sel et poivre, au goût
  • sauce piquante au goût

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Voici ce dont vous aurez besoin:

  1. Commencez par faire cuire votre oignons dans une grande poêle à feu doux. Ajouter le cumin et le piment et bien mlanger. Lorsque l’oignon commence à être transluscide, ajouter les haricots noirs et le riz et mélanger jusqu’à ce que le tout soit bien incorporé. Réservez.
  2. Tranchez les tomates en petits morceaux, et y mélanger la moitié du jus de citron et la poudre d’ail. Réservez.
  3. Écrasez la chaire de l’avocat et y ajouter le reste du jus de citron, la coriandre, le sel et le poivre.
  4. Pour assembler, placez une cuillère à soupe du mélange d’avocat dans le milieu de votre tortilla et l’étendre en une couche mince. Placer un peu de riz et de haricots sur le dessus, suivi de tomate et de laitue. Repliez les côtés et roulez le tout pour que la garniture reste bien à l’intérieur.
  5. Placez une poêle sur feu moyen et placez-y votre burrito. Faties-le dorez quelques minutes de chaque côté, coupez en deux et savourez!

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Si vous êtes des débutants en burrito comme moi, je vous conseille cette video qui montre bien comment rouler ces petites merveilles. C’est vraiment délicieux, facile à préparer et peu dispendieux. En plus, il vous en restera certainement assez pour vous préparer un bol-burrito pour votre lunch du lendemain: c’est ce qu’on a fait chez nous. J’espère que vous les essayerez!

Vegan Burgers \\ Burgers Végan!

I seriously don’t know why I haven’t tried to make my own burgers before! This is super easy and extra flavourful. When we moved, I rediscovered my marmite jar which I hadn’t used for a while and thought it might add some savoury notes. Well, it worked! The mushrooms make the burgers juicy and a bit chewy. Overall, we loved these and I’ll definitively make more of these!

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Here is what you need:

  • 2 pieces of toasted bread
  • 4 king oyster mushrooms
  • 1 tsp marmite (if you don’t have this, you can use soy sauce)
  • 1-2 garlic cloves, minced
  • 1 can of black-eyed peas (about 3 cups), rinsed and drained
  • 2 tbs ground flax seeds
  • 2 tbs nutritional yeast
  • 1 tbs applesauce
  • 1/2 tsp paprika powder
  • 1/4 cup water
  • salt, chili flakes, and pepper to taste

Here is what you do:

  1. Toast your bread on both sides and let it sit while you prepare the mushrooms.
  2. Cut the mushrooms in small cubes. Place them in a large pan with some of the water (about 1/8 cup or 2 tbs), garlic and marmite. Stir around until the marmite is dissolved and let cook on medium heat until all the water has evaporated. Place in a large bowl.
  3. Break the bread into pieces and use your food processor to transform it in fine crumbs. Set aside.
  4. In your large mixing bowl, add the black eyed peas, nutritional yeast, applesauce, paprika powder and some salt, chili flakes and pepper to your taste. Mix well.
  5. Take half of the mixture and process it in your food processor with the rest of the water (about 2 tbs) until it is smooth. Place back into the mixing bowl and add the flax seeds and bread crumbs. Mix until you have a nice dough like consistency. You should be able to form patties that will hold.
  6. Cook in a sauce pan with a little bit of oil on medium heat. Cover for 5 minutes, switch over and cook for another 5 minutes. Serve on your favourite bread! Enjoy!

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These are glorious! They are even better with some spicy toppings. I served them with a spicy cilantro sauce (process some cilantro with some chili flakes and balsamic vinegar), tomatoes, hummus, and mustard. They were amazing! Mixing only half of the mixture really keeps some texture and chewiness and makes the burgers fun to eat. I guess you could process everything if you prefer a smoother burger. My boyfriend had seconds, but I was full after one. I wonder how they would do on a BBQ. I’ll have to try that next! Let me know if you make these!

vegan-burger


Il est encore temps de faire des burgers à manger dehors! Pour ces délicieux burgers végan, vous aurez besoin de:

  • 2 tranches de pain
  • 4 champignons “pleurote géante”
  • 1 c.à c. de marmite (ou de sauce soja)
  • 1-2 gousse d’ail, émincé
  • 1 conserve de haricots à oeil noir, rincés et égoutés
  • 2 c. à soupe de graines de lin en poudre
  • 2 c. à soupe de levure alimentaire
  • 1 c. à soupe de compote de pomme
  • 1/2 c. à café de poudre de paprika
  • 1/4 tasse d’eau
  • sel, flocons de piment et poivre au goût
  1. Faire griller le pain des deux côtés et laisser durcir pendant que vous préparez les champignons.
  2. Couper les champignons en petits cubes. Les faire revenir dans une grande poêle avec un peu d’eau (1/8 tasse ou 2 c. à soupe), l’ail et la sauce marmite. Bien mélanger jusqu’à ce que la sauce marmite soit dissoute. Laisser cuire à feu moyen jusqu’à ce que toute l’eau soit évaporées. Placer dans un grand bol.
  3. Couper les tranches de pains grossièrement et pulvériser dans un robot culinaire jusqu’à l’obtention d’une chapelure fine. Réserver.
  4. Dans votre grand bol, ajouter les haricots, la levure alimentaire, la compote de pomme, le paprika et assaisonner avec le sel, flocons de chili et poivre. Bien mélanger.
  5. Prendre la moitié de la mixture et la passer au robot culinaire avec un peu d’eau (1/8 tasse ou 2 c. à soupe) jusqu’à l’obtention d’une pate homogène. Retourner au bol à mélanger et ajouter les graines de lin et la chapelure. Bien mélanger jusqu’à ce que le tout soit uniforme. Vous devriez être capable de former vos boulettes.
  6. Faire cuire sur une poêle avec un peu d’huile à feu moyen avec un couvercle pour 5 minutes. Retourner et laisser cuire encore 5 minutes. Servir sur votre pain préféré et régalez-vous!

C’est burgers sont vraiment savoureux et si simple à préparer! Ils sont encore meilleurs avec une sauce épicée. Miam! J’espère qu’ils vous plairont autant qu’à nous!

Pulled Jackfruit and Turmeric Tostadas

I was really craving pancakes yesterday, but I didn’t feel like making a sweet recipe. This is what I came up with! The pancakes are crispy on the rims and tender in their centers. The paprika flavour of the pulled jackfruits is sweet and slightly spicy. Of course, the texture of this is quite incredible.

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I added some mango salsa and cashew sour cream to make everything more festive! This dish is so tasty: all the flavours are there and all the textures too. They made me think of tostadas with a twist.

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Here is what you need:

For the pulled jackfruit

  • 1 can of young jackfruit in water, drained
  • 4 tsp paprika powder
  • 3 tsp maple syrup
  • 3 tsp tamari sauce
  • 2 tsp Worcestershire sauce
  • 1/2 tsp sriracha sauce
  • 4 tbs water
  • 1/2 tsp corn starch
  • 1/3 cup water

For the pancakes:

  • 2 cups brown rice flour
  • 1/4 cup tapioca starch
  • 1/2 cup ground flax seeds
  • 1 tsp salt
  • 1 tsp rising powder
  • 2 tsp turmeric
  • 3 1/2 cups almond milk

For the mango salsa

  • 2 ripe mangoes
  • 1/2 cup raspberry
  • 2 pinches of hot pepper flakes
  • juice of 1/2 lime

For the cashew sour cream:

  • 1/2 cup cashew, soaked for 1 hour and drained
  • juice of 1/2 lime
  • zest of 1/2 lime
  • 2 tbs water
  • salt and pepper to saste

To serve:

  • avocado slices
  • cilantro or mint leaves

jackfruit-tostadas

Here is what you do:

  1. Mix the paprika, maple syrup, tamari sauce, Worcestershire sauce, sriracha and water together in an air-tight container. Add the drained jackfruit and give a quick stir. Close the container, shake it to make sure every piece of jackfruit is well coated. Let sit in the fridge while you prepare the rest.
  2. In a large mixing bowl, mix all the dry ingredients for the pancakes. Add the milk one cup at a time until you get a smooth and thick batter.
  3. Place a non-stick pan on medium-high heat. Spread a small amount of coconut oil on the pan. Add 2 tbs of batter for each pancake. Let cook for a few minutes until the batter is set. Flip over and let cook for a few minutes more until golden on both sides.
  4. Once you are done with the pancakes, pour the jackfruit and its sauce in the pan. Let cook for a few minutes. Mix the cornstarch in the 1/4 cup of water. Once the jackfruit is tender, add the cornstarch water and mix well. Using a fork, mash the jackfruit until it is stringy. Give a quick mix and remove from the heat once the sauce has thickened up. Set aside
  5. Prepare the mango salsa by dicing the peeled mangoes. Add the raspberries, lime juice and red pepper flakes. Mix well and set aside.
  6. For the cashew sour cream, blend all the ingredients together until smooth.
  7. To serve, place a little bit of jackfruit on each pancake. Garnish with the salsa, avocado slices, cilantro and some cashew sour cream. Enjoy!

tostadas

This is a really fin dish to eat with friends! It was really delicious, so you should give it a try! And they’re so cute! Let me know if you like it!

 

Lazy faux-falafel collard wrap

When I came back home today, I was craving falafels. However, the warm weather makes baking falafel completely out of the question. So, I made a thick and chunky hummus that I used on some fresh collard greens. The result: the great falafel’s taste in a fresh and crunchy wrap. Perfect for summer!

collard-wrap

Here is what you need for the hummus:

  • 1 can of chickpeas, drained and rinsed
  • the juice of 1 lime
  • 2 tsp tahini (sesame paste)
  • 1 tsp cumin seeds
  • 1 cup of mustard greens or cilantro
  • 1/3 cup water
  • salt and pepper to your taste

Here is what you do:

  1. Place everything in your food processor and process until smooth to your liking. The mixture should be thicker that hummus, but still smooth.

collard-wrap2

Here is what you need for the vegetable garnish:

  • 3 carrots, peeled
  • 5 celery stalks
  • 1 zucchini
  • 10 button mushrooms
  • 1/3 cup sesame seeds
  • 2 tbs mirin or rice vinegar
  • 1 tbs tamari or soy sauce
  • pepper to taste

Here is what you do:

  1. Shred the carrots and celery and place in a large salad bowl.
  2. Shred the zucchini and mushrooms. Place in a large pan on medium-high heat and add the sesame seeds, mirin and tamari. Stir until well combined and let sit until most of the water is evaporated.
  3. Transfer the cooked vegetables to the salad bowl and mix with the carrots and celery.
  4. Taste the mix and add pepper if you like.

To eat:

  1. Wash and cut the stem out of some collard green leaves. Pat them with a towel to remove the excess water.
  2. Place some hummus, some vegetable garnish and fresh herbs or tomato slices in the middle of a leaf.
  3. Fold the sides and bottom of the leaf on the garnish to form the wrap and enjoy!

collard-wrap-3

Collard greens are great to make wraps because they are large, pliable and  tender. As many cruciferous greens, this vegetable is rich in iron, vitamin K and A. It’s a great alternative for kale and it is much easier to prepare as it is much more tender and soft. It went really well with the hummus: the cumin flavour was amazing! The vegetables bring a nice saltiness to the wrap and a contrasting texture. This is really fun to eat as you can wrap as you go and is perfect to share. Let me know if you try it out!

Jackfruit Tuna Sandwich

When I was a kid, most of my lunches were cheese sandwiches. Very simple and easy to make, they were a staple in my lunch box. However, from time to time, my mom would whip-up the most delicious tuna salad sandwich: tuna, mayo, mustard and cilantro leaves. On those days, I couldn’t wait for lunch to come! Now that I am vegan, I have been looking for the perfect dupe-recipe. I think this is it.

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Here is what you need:

For the mayonnaise:

  • 1/2 cup raw cashew nuts
  • 2 tbs fresh and chopped dill
  • 1/4 cup hemp seeds
  • juice of one lemon
  • 1/8 cup almond milk
  • 1 pinch hot chili pepper flakes
  • 1 tsp hot Dijon mustard
  • 1 tbs soy sauce
  • salt and pepper to taste

For the ‘tuna’:

  • 1 can young jackfruit in brine (a little bit more than 2 cups)
  • 1 can chickpeas (2-3 cups)
  • 1 small onion
  • 2 tsp dried kelp: I used wakame flakes that I crushed in my mortar
  • 1/3 cup fresh chopped dill
  • 2 cloves of garlic
  • 1 tsp oil, or some water

To serve:

  • Hamburger buns
  • Lettuce leaves
  • tomato slices
  • pickles
  • cilantro leaves

Here is what you do:

  1. Finely chop the onion and garlic and set aside.
  2. Drain the jackfruit and smash each piece with a fork to separate the fibers. I kept the young seeds because they add a nice bite, but feel free to remove them if you like.
  3. In a large sauce pan set on medium heat, heat up the oil. Add the onion and garlic and give a quick stir. Let cook until the onion is translucent. Add the pulled jackfruit and stir. Finally, add the kelp and dill, and mix until well combined. Let cook for 5 to 7 minutes and turn off the heat.
  4. In your blender, add the cashews, dill, hemp seeds, lemon juice, almond milk, chili flakes, mustard, and soy sauce. Blend until smooth. Taste and season to your liking.
  5. In a large bowl, place the drained chickpeas and mash them with a potato masher. It’s okay if some chickpeas are still whole, but the vast majority of them should be mashed up.
  6. Add the mayonnaise to the chickpeas and mix well. Add the jackfruit mix and stir until everything is well combined.
  7. Serve a few spoonfuls of ‘tuna salad’ in your toasted bun and add lettuce, tomatoes, pickles and cilantro. Enjoy!

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This is so delicious! Seriously, I was completely mesmerized while eating it, and completely satisfied after eating it. It is so flavourful and really brings me back to my childhood’s tuna sandwiches. The flavours are amazing, but the texture is just incredible! You really have to try this out!

 

 

Vegan Lox, or how to transform carrots into salmon

Smoked salmon is probably one of the things I miss most as a vegan. I really loved this stuff! Growing up, eating smoked salmon was something we did for the New Years and maybe birthdays. I always felt fancy when I had the left-overs as lunch the next day. So, when I saw that some people were transforming carrots into smoked salmon, I had to give it a go.

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Here is what you need:

  • 3 carrots
  • 2 tsp tamari or soy sauce
  • 1 tsp liquid smoke

Here is what you do:

  1. Wash and dry the carrots. Remove the skin if you want, but I left them there.
  2. With a potato peeler, make carrot slices.
  3. Cover a baking dish with aluminum foil, keeping in mind that you will have to cover the carrots with aluminum “papillote” style.
  4. Put the carrots in the dish and add in the tamari and liquid smoke. Mix until all the carrot pieces are well coated. Close the aluminum foil over.
  5. Put the carrots in a pre-heated oven at 400F. Let cook for 20 minutes, then lower the heat to 200F and let sit for 40 minutes.
  6. Chill before serving.

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I served this with some vegan cream cheese (recipe coming) and some sunflower seed sprouts. This was so good!

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So, the big question: does this taste like salmon? A little. The texture and liquid smoke flavour are similar. Of course the colour is helping make this more salmon-like. Honestly, I feel like this could pass for salmon to unknowing eaters.

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I really like how easy this is to make and that it does not contain oil. I love it! Let me know if you try this out and what you think of it!