Vegan Nut Bread \\\ Pain de noix végan

(version française plus bas!)

A few days ago, I mentioned that one of my friend came over and shared some recipes. One of the recipes she was really excited about was the nut bread from the blog My New Roots. After looking at it, I was convinced that I really did need to try it out. I changed a few things and added some extra ingredients, and I have to say that this bread is perfect. Moist, tender, crunchy and filling, it’s the ideal toast to keep you full until lunch! Here is my updated version.

nut-bread

Here is what you need:

  • 1 cup sunflower seeds
  • 1/2 cup ground flaxseeds
  • 1/2 cup whole hazelnuts
  • 1 1/2 cup quick oats
  • 2 tbs chia seeds
  • 3 tbs psyllium husk powder
  • 1 tsp salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raisins
  • 2 tbs cinnamon powder
  • 1 tbs maple syrup
  • 3 tbs olive oil
  • 2 cups water

Here is what you do:

  1. Mix all the dry ingredients in a large bowl.
  2. Add the wet ingredients and mix well until everything is well combined and there are no dry pockets. Your mixture should stick together.
  3. Line a cookie sheet with parchment paper or aluminum foil. Shape the mixture into a loaf and place it on the cookie sheet. Let rest for 2 hours.
  4. Preheat your oven to 350F and bake your bread for 40 minutes, or until the bottom is golden and there is a nice crust. Your bread should sound allow when you tap it. Let cool completely before slicing. Keep in an air-tight container and enjoy!

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This bread is so good! I was afraid it wouldn’t hold its shape and be dry, but it is very moist and tender and makes perfect toasts! The nuts make it very filling, while the raisins add a touch of sweetness. There is a nice crust too. I also love that it is so simple to prepare. Let me know if you try it out!

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Il y a quelques jours, j’ai mentionné qu’une de mes amies m’a rendue visite et en a profité pour partager quelques recettes. Une de recette qu’elle voulait vraiment que j’essaye était le pain de noix du blog My New Roots. Après y avoir jeter un coup d’oeil, j’étais convaincue qu’il faillait vraiment que je l’essaye! J’ai changé quelques ingrédients et j’ai en également ajoutés, et je dois dire que ce pain est parfait! Tendre, croquant et nourrissant, c’est un petit déjeuner parfait! Voici ma version de cette recette.

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Voici ce dont vous aurez besoin:

  • 1 tasse de graines de tournesol
  • 1/2 tasse de graines de lin moulues
  • 1/2 tasse de noisettes entières
  • 1 1/2 tasse de flocons d’avoine rapide
  • 2 c. à soupe de graines de chia
  • 3 c. à soupe de poudre de cosses de psyllium
  • 1 c. à thé de sel
  • 1/2 tasse de coco râpée non-sucrée
  • 1/2 tasse de raisins secs
  • 2 c. à soupe de poudre de cannelle
  • 1 c. à soupe de sirop d’érable
  • 3 c. à soupe d’huile d’olive
  • 2 tasses d’eau

Voici ce qu’il faut faire:

  1. Mélanger tous les ingrédients secs dans un grand bol.
  2. Ajouter les ingrédients humides et bien mélanger jusqu’à l’obtention d’une pâte épaisse et homogène. Le mélange devrait se tenir.
  3. Couvrir une plaque à bisuit de papier sulfurisé ou de papier d’aluminium. Former une boule avec la pâte à pain et la placer sur la plaque à biscuit. Laisser reposer 2 heures.
  4. Préchauffer le four à 350F (180C) et faire cuire votre pain pour 40 minutes, ou jusqu’à ce que le dessous soit bien doré et qu’il y ait une belle croute tout autour du pain. Le pain devrait sonner creux lorsque vous le tapotez. Laisser refroidir complètement avant de couper en tranches. Garder dans un contenant hermétique et savourez!

Ce pain est si délicieux! J’avais peur qu’il ne se tienne pas ou qu’il ait une drôle de texture, mais il est vraiment parfait! Les noix le rendent croquant et nourrissant, alors que les raisins apportent une touche de sucré. La croute est également très bonne. J’aime comme ce pain est simple à préparer pour un résultat plutôt épatant! Dites-moi si vous essayez ma recette!

 

Vegan Quiche Bites \\\ Bouchées de quiche véganes

(version française plus bas!)

A very good friend came over for the first few days of the year to spend some time with us. I love spending time with her because she is very inspiring, curious and a great cook! She shared this recipe with me and gave me permission to share it here, so it’s pretty exciting! These bites make great snacks, appetizers or can be a fun lunch if paired with a salad or other little bites.

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I have to say, I’m always on the watch for the simplest recipes when looking for new things to try out, and this is so simple! It takes only a few minutes to prepare the batter, and then it’s just waiting for these little beauties to bake. Easy enough!

Here is what you’ll need:

  • 350g extra firm silken tofu
  • 1 tbs tahini paste
  • 1 tbs olive oil
  • juice of 1/2 lemon
  • 1 clove of garlic, minced
  • 1 tbs dried thyme leaves
  • salt and pepper to taste

To garnish: These are simple ideas, go nuts!

  • 1 caramelized onion (about 1/2 cup)
  • 1/4 cup sun-dried tomatoes, soaked in hot water for 15 minutes and cut in tiny pieces
  • 2 tbs sliced olives

Here is what you do:

  1. In your food processor, blend together the tofu, tahini paste, olive oil, lemon juice, garlic, thyme, salt and pepper. You want to have a very smooth texture.
  2. Transfer the mix into a large bowl and mix in the garnish.
  3. Preheat your oven to 350F, and oil some muffin tins. Fill them up with the mixture and tap the tins to make sure there are no air bubbles trapped and to make your bites smoother.
  4. Bake for 30 to 40 minutes, or until the top of the bites are golden. Serve and enjoy!

These are so delicious! They disappeared in no time! Their texture is really reminiscent of traditional egg quiche, while being cholesterol free and very light. The fun part is that you can really personalize them to your own liking: spinach, nuts or mushrooms would be great in these! Let me know if you try them out!

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Une très bonne amie est venue passer les premiers jours de l’année avec nous. J’adore passer du temps avec elle car elle est vraiment très inspirante, curieuse, et aussi une très bonne cuisinière! Elle a partagé cette recette avec moi, et m’a permis de la partager ici aussi, alors c’est plutôt excitant! Ces petites bouchées sont simples à préparer, et sont parfaites en collation, en appéritif ou en lunch avec d’autres bouchées ou une salade.

quiche2

Je dois dire que j’aime les recettes simples et faciles à préparer. Cette recette est parfaite! Elle nécessite seulement quelques ingrédients faciles à trouver, ne prend que quelques minutes à préparer et les bouchées se mangent toutes seules! Miam!

Voici ce dont vous aurez besoin:

  • 350g de tofu soyeux extra ferme
  • 1 c. à soupe de pâte de tahini
  • 1 c. à soupe d’huile d’olive
  • le jus d’un demi citron
  • 1 gousse d’ail, émincée
  • 1 c. à soupe de feuilles de thym séché
  • sel et poivre au goût

En garniture: Quelques idées délicieuses, mais soyez fous!

  • 1 oignon caramélisé (environs ½ tasse)
  • ¼ tasse de tomates séchées, trempées dans de l’eau chaide pour 15 minutes et coupées en petits morceaux
  • 2 c. à soupe d’olive en tranches

Voici ce qu’il faut faire :

  1. Dans votre robot culinaire, mélanger le tofu, le tahini, l’huile d’olive, le jus de citron, l’ail le thym, le sel et le poivre. Mélanger jusqu’à l’obtention d’une pâte uniforme et soyeuse.
  2. Transferer la preparation dans un grand bol et ajouter vos garnitures. Bien mélanger.
  3. Préchauffer votre four à 350F (180C) et huilez des petits moules à muffins. Remplissez-le de la préparation et tapper les moules sur votre comptoir pour faire sortir les bulles d’air et rendre les bouchées plus uniformes.
  4. Faire cuire pour 30 à 40 minutes, ou jusqu’à ce que les bouchées soient dorées. Servir et savourez!

Ces petites bouchées sont si délicieuses! Elles ont disparu en quelques minutes! La texture ressemble vraiment aux quiches traditionnelles, tout en étant sans cholestérol et très légères. Mais vraiment, ce qui est chouette avec ces bouchées c’est qu’elles peuvent être personalisées à votre goût: épinards, noix ou champignons! Dites-moi si vous essayez cette recette!

Super simple 3 bean salad \\ Salade aux 3 haricots super simple

Since I have a ton of really soft and yummy beans all ready and cooked up, I thought I would make myself a quick, simple, delicious and nourishing 3 bean salad. This is so quick to prepare while being packed with protein and so filling. I’m giving you my favourite combination, but of course you can substitute with your favourite beans!

3bean-salad

Here is what you need:

  • 1/2 cup chickpeas
  • 1/2 cup kidney beans
  • 1/2 black beans
  • 1 tomato
  • 6 olives
  • 1 hot pepper (I used a cherry pepper, without the seeds)
  • 1 tbs balsamic vinegar
  • 1 tsp pumpkin seed oil
  • salt, pepper to taste

Here is what you do:

  • Dice up the pepper and the tomato and place them in your salad bowl. Add the rest of the ingredients and mix well. That’s it!

3-beans-salad4

So, as you can see, this is super simple but makes for a great lunch on the go. I really enjoy this because it’s easy to prepare and eat, and it keeps me full for long afternoons. Perfect! Let me know what you put in your bean salad.


Pour faire suire à mes trucs pour cuire les légumineuses, voici ma recette pour une petite salade de haricots. C’est si simple à préparer, délicieux à manger et vraiment nourrissant!

3bean-salad2

  • 1/2 tasse de pois chiches
  • 1/2 tasse d’haricots rouges
  • 1/2 tasse d’haricots noirs
  • 1 piment (j’ai utilisé un piment “cherry”, épépiné)
  • 1 tomate
  • 6 olives
  • 1 c. à soupe de vinaigre balsamic
  • 1 c. à thé d’huile de pépins de courge
  • sel et poivre au goût
  1. Découper la tomate et le piment en petits dés, ajouter le reste des ingrédients, bien mélanger et savourez!

Eh oui, c’est aussi simple que ça! Mais c’est si bon!

Et vous, c’est quoi votre combinaison préférée de haricots?

Tofu Bacon Bits \\ Morceaux de bacon végans!

This is another recipe that I made for the vegan workshop I gave last Wednesday. I don’t think it needs much introduction as vegan bacon bits is pretty self-promoting, but here we go! These are delicious: crunchy, crispy, smokey, savoury and slightly chewy. Yum! They are the perfect topping for all your salads, as a snack or on soups. Plus, they take 15 minutes to prepare and you can keep them in your fridge in an air-tight container for about a week.

For those of you who have questions about tofu, you should take a look at this article. It’s really well researched, simple to understand and filled with very interesting information.

tofu-bacon-bits

Here is what you need:

  • 1 block of extra-firm tofu (about 2 cups)
  • 1 tsp oil
  • 1/2 tsp liquid smoke
  • 1 tbs tamari sauce
  • 1 garlic clove, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 pinch red hot pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. Cut the tofu in small cubes. The smaller the crispier!
  2. Place the oil in a pan and heat up on medium heat.
  3. Once hot, add the tofu and all the other ingredients and give a good stir.
  4. Let sit and stir every few minutes until the tofu is golden and crispy. Enjoy!

tofu-bacon-bits2

Super simple, super delicious. This is so addictive, don’t say I didn’t warn you! Let me know if you try this out, and enjoy the week-end!


Ces petits morceaux de tofu sont vraiment incroyablement délicieux: croustillants, fumés, délicieusement savoureux et si simple à préparer. Ils sont parfaits pour toutes vos salades, en collation et sur les soupes. Miam!

tofu-bacon-bits3

  • 1 bloc de tofu extra-ferme (à peu près 2 tasses)
  • 1 c. à café d’huile
  • 1/2 c. à café de fumée liquide
  • 1 c. à soupe de tamari
  • 1 gousse d’ail
  • 1 c. à café d’ail en poudre
  • 1 c. à café d’onion en poudre
  • 1 pincée de flocons de piment
  • sel et poivre à votre goût
  1. Couper le tofu en petits cubes. Plus ils sont petits, plus ils seront croustillants!
  2. Dans une poêle, faire chauffer l’huile à feu moyen puis ajouter le reste des ingrédients.
  3. Mélanger de temps à autres jusqu’à ce que le tofu soit doré et crousitillant. Se garde au frigo dans un contenant hermétique environs une semaine. Savourez!

 

Peach and Arugula Salsa\\ Salsa pêche et roquette

Today I was looking for a simple, fresh and delicious appetizer to start off the weekend on a nice touch! This was perfect: mainly local produce, mixed flavours and incredible textures. This is super quick to prepare and so yummy!

peach-salsa

Here is what you need:

  • 2 peaches, diced (I used white peaches)
  • 1 cup arugula, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 avocado, diced
  • juice of 1/2 lemon
  • salt and pepper to taste
  • good bread to serve on

Here is what you do:

  1. Mix everything together and spread the salsa on some toasted bread, bruschetta style. Enjoy!

peach-salsa2

This was delicious, and I think I’ll make it a staple for sure! Let me know if you try it out!


Une petite recette parfaite pour commencer le week-end en beauté! C’est si bon, si frais et tellement simple à préparer. Voici ce dont vous aurez besoin:

  • 2 pêches
  • 1 tasse de roquette, hachée
  • 1 tasse de tomates cerises, hachées
  • 1 avoc, coupé en dés
  • jus de 1/2 citron
  • sel et poivre au goût
  • du bon pain pour servir
  1. Mélanger tous les ingrédients et servir sur du pain grillé comme des bruschettas. Miam!

peach-salsa3

Stale Bread to Crunchy Croutons, a Cinderella story

If you are gluten-free, you know that, often, gluten-free bread is a silly oxymoron. Too dry, yeasty taste, old sponge texture, strange smell, the life of the gluten-free bread maker seems to be filled with difficulties. Even the yummiest gluten-free bread often has a very short life-span. We rarely buy gluten-free bread, but when we do it often ends up staying in the fridge for days, and then it’s not so appealing anymore. Enter Cinderella moment.

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Home-made croutons!

These are really fun because you can add all kinds of topping, herbs or nuts to make them extra flavorful and delicious. They also only take a few minutes to whip up, and that’s always a plus.

Here is what you need:

  • a few slices of bread
  • 1 tsp oil: you can go classic and use olive oil, but why not use hazelnut, pumpkin seed or pistachio for extra flavour?
  • seeds and nuts: almonds, sunflower seeds, chia seeds, or sesame seeds? Use ground or whole to add a nice crunch.
  • herbs: rosemary, thyme, basil, cilantro or oregano. Go fresh or dried!
  • Salt, pepper and other spices of your choice.

Here is what you do:

  1. In a large pan, heat the oil on medium-high heat. While it is warming up, cut up the bread in small bites.
  2. Once the pan is nice and hot, fry the bread, tossing it from time to time to avoid burning. Once the bread has a nice golden colour, add all your additions, and let sit for a few more minutes.
  3. Turn off the heat and let the croutons cool-off before keeping them in an air-tight container. This is really key if you want your croutons to stay crispy.

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This is so great because you get to use up some bread, but you can also really make it your own to match whatever it is you are eating. And they are deliciously crunchy and full of flavour! Let me know if you try it out!

Spicy Bean Purée, a nice sub for hummus!

I love hummus! It goes great with everything:  bread, veggie sticks, salads, soups, by the spoonful… I really like adding hummus everywhere as it adds great flavour to any dish: it makes a nice substitution to salad dressing, adds protein to vegetable soups and is (of course) great in sandwiches. However, sometimes it gets old, despite all the different things you can add and all the flavours that are popping up in stores.

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Here is what you need:

  • 2 cups of mixed cooked  legumes (I used a mix of green lentils, black beans, and red kidney beans)
  • 2 tbsp olive oil
  • 1 tbs paprika
  • 1 tbs turmeric
  • 1 tbs ground coriander seeds
  • 1 tbs ground curry powder
  • hot pepper flakes to taste
  • salt to  taste

Here is what you need to do:

  1. Add all of the ingredients in your food process and process until smooth.

I love this! The Indian spices are a nice addition to any dish for us, so this really hits a sweet spot. It brings out any dish and makes it more special. It goes great in salads and can be used everywhere hummus can. I usually make a big batch of this and keep it in the fridge. Like this I can add it everywhere for a week or so.

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Here we ate this with lettuce, shredded carrots, preserved beet roots, sweet fried tofu and a little bit of pistachio oil for a delicious salad! Seriously, try it out!

Vietnamese Recipe, Hanh Phi, Shallot Garnish

This is a really simple recipe, but full of flavour!

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This shallot garnish is used in many different Vietnamese dishes, including the upcoming Banh Cuon recipe. These steamed rolls were my favourite as a kid, and they were not complete without their fried shallots garnish.

Here is what you need:

  • 200g shallots
  • 1 cup vegetable oil

Here is what you do:

  1. Wash and peal the shallots.
  2. Thinly slice them. IMG_2319
  3. In a small sauce pan, add the oil and heat up on high heat. BE CAREFUL! You know the oil is hot enough when one piece of shallot put in will immediately start bubbling up. IMG_2357
  4. Lower the heat and add the shallots. Let them fry until they reach a beautiful golden color. Stir from time to time. IMG_2359
  5. Strain and let the excess oil drop. IMG_2364
  6. Once cooled, you can keep these in an air tight container in the fridge for a few weeks.

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The steamed rolls recipe will be posted tomorrow, but really, these fried shallots are great in salads, on soups and in sandwiched.