Canning Tomatoes \\ Conserve de tomates

I had to spend last week away from home, and when I came back, I had a dozen tomatoes on my counter just on the verge of going bad. Well, when life gives you tomatoes, make canned tomatoes! This is a great tip if you have extra tomatoes lying around that you don’t want to waste but also a fun way to make your own canned tomato sauce that you can use over the colder months. It’s super simple, I feel kind of a cheat sharing this with you. But, not enough to stop me!

tomato-sauce

Here is what you need:

  • 12 ripe tomatoes
  • 2 hot peppers with or without the seeds depending on your taste, chopped
  • 2 onions, finely chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 tbs dried basil
  • 1 tbs dried garlic
  • 2 tbs salt
  • pepper to taste

Here is what you do:

  1. Cut the tomatoes into quarters and place them with the rest of the ingredients in a large pot. Bring to a boil on high heat, then reduce to medium heat and let simmer until the tomatoes are completely liquid. If you like, you can process the sauce with your wand mixer to have a very smooth sauce or keep it as is. Place your sauce in clean jars and keep in the fridge. Enjoy!

Yup, another one step recipe! Super fast, super delicious, this sauce can easily double up as a tomato soup if you add some thyme and serve it with some warm toast. Yum! Let me know what you do with your extra tomatoes!


La semaine dernière, je n’étais pas à la maison et lorsque je suis revenue, j’avais 12 belles tomates qui commençaient à avoir l’air franchement tristes. J’en ai donc fait de la sauce tomate! C’est si simple, c’est presque douteux de partager cette “recette”, mais c’est vraiment un bon truc pour éviter le gaspillage!

Voici ce dont vous aurez besoin:

  • 12 belles tomates
  • 2 gousses d’ail, émincées
  • 2 oignons, tranchés finement
  • 2 piments forts avec ou sans les pépins, tranchés finement
  • 2 feuilled de laurier
  • 2 c. à soupe de basilic séché
  • 2 c. à soupe de sel
  • 1 c. à soupe d’ail en poudre
  • poivre au goût
  1. Couper les tomates en quatre et les placer avec le reste des ingrédients dans un grand chaudron. Bien mélanger et porter à ébullition. Réduire à feu doux et laisser mijoter jusqu’à ce que les tomates soient défaites. Passer votre sauce au mélangeur à immersion si vous souhaitez un résultat onctueux. Sinon, placer votre sauce dans des bocaux et conserver-la au frigo. Savourez!

Si simple, si délicieuse, cette sauce tomate peut aussi être utilisée comme soupe de tomate si on y rajoute un peu de thym et qu’on la sert avec du bon pain grillé. Miam! Et vous, que faites-vous de vos tomates trop mûres?

Cashew Spread \\ Tartinade aux noix de cajou

So, as I’ve mentioned, yesterday I gave a workshop on veganism. What better way to share veganism than to share food? None, in my opinion! So, I brought some food, and many people asked me if I could post the recipe for the cashew spread. Well, here you go!

cashew-spread

This spread is delicious on freshly toasted bread. It’s cheesy, smooth, salty, and so delicious! I ate some for lunch and added some fried onions on top: perfection!

cashew-spread2

Here is what you need:

  • 1 cup of raw cashew nuts, soaked for at least 1 hour
  • the zest and juice of 1 lemon
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1-2 pinches of red pepper flakes
  • 1/4-1/2 cup water

Here is what you do:

  1. Drain the cashews and place them with the rest of the ingredients in your food processor except for the water. Start mixing, and add the water little by little until you reach a smooth consistency. Keep in an air-tight container in your fridge and enjoy!

This is seriously so simple! It’s delicious on bread, but also with veggies. It’s so good, and as you can see so easy to prepare! And it will keep your B12 levels happy. Let me know if you try this out!

cashew-spread3


Lors de mon atelier sur le véganisme, j’ai apporté un peu de nourriture parce que c’est clairement la meilleure façon de parler de véganisme! Beaucoup de participants m’ont demandé la recette de la tartinade aux noix de cajou, donc la voici!

  • 1 tasse de noix de cajou, trempées dans de l’eau pour au moins 1 heure
  • le zeste et le jus d’un citron
  • 1/2 tasse de levure alimentaire
  • 1 c. à café de poudre d’ail
  • 1 c. à café de poudre d’oignon
  • 1 c. à café de sel
  • 1-2 pincées de flocons de piments
  • 1/4 – 1/2 tasse d’eau
  1. Retirer les noix de cajou de l’eau et les placer avec tous les autres ingrédients dans votre robot culinaire, mais garder l’eau de côté. Commencer à mélanger et ajouter l’eau petit à petit jusqu’à ce que la consistence soit crémeuse et onctueuse. Garder au frigo dans un contenant hermétique et savourer!

Si simple, mais si bon!

Incredible sauce for fancy vegan bowls \\ Sauce Incroyable!

This is our favourite sauce in the entire world! Well, at the moment at least! It’s perfect for dipping veggies or assembling your favourite ingredients into a fancy bowl. It’s sweet, savoury, nutty and just delicious! Plus, it super simple to prepare!

dragon-sauce

Here is what you need for a week’s worth:

  • 1/2 cup nutritional yeast
  • 6 tbs olive oil
  • 4 tbs maple syrup
  • 4 tbs tamari or soy sauce
  • 4 tbs water
  • 1 tbs garlic powder
  • 1 garlic clove, minced

Here is what you do:

  1. Mix all the ingredients together and let sit for 1 hour. Blend in your food processor or blender, or use your wand mixer to make this smooth and creamy. Keep in your fridge in an air-tight container. Enjoy!

That’s it! It’s so ridiculously simple, yet so incredibly delicious! And if you’ve been to Aux Vivres in Montreal, this is a perfect dupe for their magical dragon sauce. Yeah. That’s right.

 

dragon-sauce2

Even the cat is excited 🙂 well… almost!

 


Pour tous les fans de la sauce dragon de Aux Vivres, voici ma version! Cette sauce est si délicieuse et si simple à préparer! Voici ce dont vous aurez besoin:

  • 1/2 tasse de levure alimentaire
  • 6 c. à soupe d’huile d’olive
  • 4 c. à soupe de sirop d’érable
  • 4 c. à soupe de tamari ou de sauce soja
  • 4 c. à soupe d’eau
  • 1 c. à soupe d’ail en poudre
  • 1 gousse d’ail émincée
  1. Mélanger tous les ingrédients et laisser reposer 1 heure. Mixer à l’aide de votre robot culinaire, mixeur ou mixeur à immerssion jusqu’à ce que la sauce soit onctueuse et homogène. Garder au frigo et ajouter à TOUS vos plats!

 

Creamiest Curry Pasta Sauce

Cauliflowers are in season! This means they are super cheap right now and so delicious! I really wanted to make a creamy curry sauce for a while now, but I have been waiting for cauliflower to get super fresh. Now is the time. This sauce is the creamiest I have made so far, while still being light and guilt-free. I really enjoyed adding some Indian spices: it made the dish stand out and more exciting!

creamy-curry-sauce

Here is what you need:

  • 1 cauliflower head, chopped
  • 1 tsp coconut oil
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 pinch hot pepper flakes
  • 1 can (about 2 cups) coconut milk
  • 1 cup almond milk
  • 1 onion, chopped
  • Salt and pepper to taste

To serve: pasta of your choice (I used gluten-free fusillis)

Here is what you do:

  1. In a medium-sized pot, heat the coconut oil on medium heat. Add the spices and give a quick stir. Add the onion and stir until it is transluscent.
  2. Add the coconut milk and almond milk. Stir.
  3. Add the cauliflower and bring to a boil. Let simmer until the cauliflower is very tender. Remove from the heat.
  4. With a wand mixer, process until smooth. Taste and season to your liking.
  5. Pour on your pasta and mix well. Enjoy!

creamy-curry-sauce2

What I love about this pasta sauce is that it is extremely creamy and rich without being super heavy and full of fat. It has the most satisfying texture: smooth, thick and yummy! The coconut milk and the spices add a touch of happiness to the whole thing and really bring this to the next level. This is clearly the ultimate comfort food recipe, guilt-free! 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!

Simple Aubergine Spread

I really like aubergines or eggplants. The texture is so spongy, it is a lot of fun to cook with because it will absorb any sauce while keeping a nice slightly chewy texture. My boyfriend, on the other hand, is really not a big fan of this ingredient. I really wanted to find a recipe using eggplant that would be good enough for him to appreciate. Well, I found it.

IMG_3039

This aubergine spread is inspired by baba ghannouj, but I removed the olive oil because I thought that the tahini was enough. Anyways, this is super easy to prepare, and you can cook the aubergine ahead of time and whip this up in 5 minutes.

Definitively a crowd-pleaser, this spread is a great substitute for hummus, goes great with vegetables, and is a great addition to any sandwich. Did I mention it was great? You can also add any spice you like to make it extra flavorful.

Here is what you need:

  • 1 large eggplant
  • 2 tbs apple cider vinegar
  • 2 tbs tahini (sesame seeds butter)
  • salt and pepper to taste
  • optional additions: red pepper flakes, fresh garlic, fresh cilantro, roasted sesame seeds, thyme, rosemary, cumin seeds, coriander seeds, and anything else you think will work!

Here is what you do:

  1. Wash the eggplant, and cut out the stem. Cut the eggplant in two lengthwise. Score the flesh diagonally. Rub some salt and pepper on the flesh. Rejoin the two halves and tightly wrap the eggplant in foil.
  2. Bake the eggplant for 40 minutes at 350F. Wrapping the eggplant up will help keeping the white color of the eggplant flesh. If you don’t mind the change of color, you can just place the eggplant halves on a cookie sheet.
  3. Once the eggplant is cooked, let it cool until you can handle it with your hands. Unwrap the eggplant and place the two halves in a colander to drain. Once the eggplant is completely cooled, follow the recipe to the end, or place the eggplant in an air-tight container in the fridge until you are ready to continue.
  4. With a big spoon, scrape the eggplant flesh out into your food processor bowl. Be careful, we don’t want any skin in there.
  5. Add the vinegar, tahini, salt and pepper, and process until smooth. Taste and season to your liking. Keep in the fridge in an air-tight container.

This is really good! The texture is more light than hummus while still having that really nice tahini flavour. The best thing is, my boyfriend loved it! Let me know if you try it out and what extras you put in.

Avocado Ranch Dressing

With spring finally here, we have been catching up with our salads and enjoying them every day. To make things a little bit more exciting, I tried to make ranch dressing. Now, this is funny because I never had ranch dressing before becoming vegan, so I am not an expert on how it should taste. However, I think this is pretty close… or maybe not. Either way, this is creamy, delicious and so tasty! Call it whatever you like, but you need to try it out!

IMG_3028.JPG

Here is what you need:

  • 1 ripe avocado
  • the juice of 1/2 lime or lemon
  • 1 cup parsley leaves
  • 1/2 cup fresh dill
  • 2 chopped green onions
  • 1 clove of garlic (optional if you are going to eat this before a meeting or date)
  • 1/4-1/2 cup water
  • salt and pepper to taste

Here is what you do:

  1. Process everything until smooth. Adjust the amount of water to get the consistency you prefer.
  2. Keep in the fridge in an air-tight container.

This is seriously delicious! The dill flavour is fantastic, while the avocado makes everything creamy and so satisfying (regular avocado-magic!). This makes any salad spectacular and amazing. Let me know if you try it out, or what is your favourite dressing!

Fermented Cranberry Sauce

I love cranberries! I love them so much, I usually wait for fall, buy a ton and freeze them. Like that I get to enjoy cranberry sauce all year round. It is perfect paired with curries or salads. If you follow my blog, you also know that I like fermenting vegetables. I got this crazy idea: why not make a fermented version of cranberry sauce?

Here is what you need:

  • 300g cranberries (fresh or frozen)
  • 3 small oranges (I used blood oranges)
  • 1 tsp coarse sea salt
  • 1 cup maple syrup-sweetened dried cranberries (you can also use fruit juice-sweetened dried cranberries)
  • 2 tbs chopped candied ginger

Here is what you do:

  1. In your food processor, chop the fresh cranberries for a few seconds. You want most of the berries to be chopped, but chunks are okay.
  2. In a large bowl, mix the chopped cranberries and the salt. Let sit.
  3. Peel the oranges and remove the membranes to keep only the supremes (pulpy part). Cut them in small chunks. If the membranes are really thin and the pulp is really stuck to them, just cut the oranges in small chunks.
  4. In the mixing bowl, add the orange chunks, dried cranberries and ginger. Mix well.
  5. In a sterilized jar, pour the mixture. To seal, I used a ziploc bag: press the empty bag on top of the mix to remove air pockets. Once everything is well pressed and covered with the plastic, fill in the bag with water to add some weight. Close the bag and place your jar in a large plate to catch any overflowing liquid. Let sit out of light for 5 days.
  6. On the fifth day, remove the plastic bag, close the jar with its lid, and place in the fridge to stop fermentation.

IMG_3024.JPG

This is great! There are two sour points: the cranberries and the fermentation, which creates a more complex flavour. The ginger also gives this a slightly sparkling taste which is complementing the sourness perfectly. The oranges add a sweet note to the mix, but if you find that it is too sour, mix in some maple syrup or honey to even things out. This is clearly a winner! It is super delicious, so tasty, and look at this color. Let me know if you try it out!

Kale-Parsley Pesto

I love pesto. If I could, I would eat basil pesto every day: the flavour is so fresh! However, until summer gets here and we get to grow it, basil is too much for our budget (especially if had every day). So, I turn to the next best thing: parsley! This pesto is super green, very delicious, and adds a ton of fresh flavours to salads, soups, toasts and, of course, pasta. It’s also oil-free and a breeze to make!

IMG_2932

Here is what you need:

  • a bunch of flat-leaf parsley (about 2 cups)
  • 1 bunch of kale leaves, stems removed (about 4 cups)
  • 1 peeled orange
  • salt and pepper to taste
  • optional ingredients (pick a few!): 3 tbs pine nuts, 2 cloves of garlic, 3 tbs walnuts

Here is what you do:

  1. Mix everything up in your food processor or blender.
  2. Keep in an air-tight container in the fridge.

The orange balances out the bitterness kale can bring while also keeping the pesto green. It’s also is more subtle than lemon and really lets the parsley’s flavour come through. This recipe is also a great way to use up some left over kale. Perfect! Let me know if you try this out!