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!

Minimalist Skin Care: Oils // Soins minimalistes: Huiles

(version en français plus bas!)

A few posts ago, I wrote about my favourite floral waters. Well, let’s talk about oils now! In the past, I had a lot of difficulties finding moisturizers that would keep me skin hydrated but not overly oily. I used to love Clinique’s yellow moisturizer, but when I realized it wasn’t cruelty-free, it had to go. I also wanted to find something that would be chemical-free and that I could play with as the seasons evolved. Again, I turned to the kitchen and grabbed a few oils.

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Before I get into the specifics of my favourite oils, I wanted to tell you how I choose my oils. First, I go to the oil section of my grocery store or health food store. I really believe that the highest quality oils (for a reasonable price) are in the food section! Chances are, they are “ingredients”, meaning that they are not fillers in the bottle. That’s actually my second tip: look at the ingredient list and make sure it is pure oil. Finally, to have all the benefits of the oil intact, make sure to buy first cold pressed oil. Each oil has properties and characteristics to I encourage you to do some research to see what oil might fit your skin best. Here is an overview of my favourite three oils that I use daily and really love.

Daytime oil, Hazelnut oil: I love the smell of this! It’s rich and nutty and very light. I use this oil in the daytime because it is a dry oil: it is quickly absorbed by my skin and doesn’t leave it greasy or shiny. I love that it is so quick to absorb into my skin because it makes it very comfortable and easy to use on busy mornings. It’s a great oil for dry skin as it is very rich in vitamin E. It’s also a great oil for sensitive or damaged skins as it is very soothing. It also helps keeps the skin elastic, while also having antibacterial and sun-protecting properties.

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Nighttime oil, Avocado oil: This is so rich! I love to use this as a night oil during the winter or colder months because it is so moisturizing. While it is oilier than hazelnut oil, it is still very comfortable on the skin and is usually absorbed in a few minutes. This oil also has wonderful anti-ageing and anti-inflammatory properties, and also cell regeneration attributes. It does wonder to really dry skin, while not being too heavy for mixed skin.

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Nighttime oil #2, Sweet almond oil: I love this because it makes my skin so smooth. It’s a bit lighter than avocado oil, but still a little bit too rich for a daytime oil. This oil is hypoallergenic, which makes it a great option if you have very delicate skin. This one is an anti-inflammatory and anti-oxidant oil which makes it great for irritated or fussy skin. It’s also a great option after you have been in the sun. I love to mix in a few drops of lavender essential oil and use this as a special oil for when I want to relax before going to bed.

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To use these oils, I just place a few drops on my hands, rub my hands together and apply just like a regular moisturizer. I then rub my hands on the ends of my hair to add whatever’s left on my hands there! Let me know if you use other oils!


Il y quelques billets, j’ai partagé mes eaux florales préférées. Il est maintenant temps de parler d’huiles! Dans le passé, il m’a été difficile de trouvé une crème qui hydratait ma peau sans la rendre super huileuse ou graisseuse. J’adorais la crème jaune de Clinique, mais lorsque j’ai réalisé qu’elle n’était pas sans cruauté, j’ai arrêté de m’en servir. Je voulais aussi chercher un produit qui serait sans produits chimiques et que je pourrais facilement adapter aux différentes saisons. Encore une fois, je me suis tournée vers la cuisine et j’y ai trouvé quelques huiles.

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Avant de vous présenter mes huiles préférées, j’aimerais vous expliquer comment je choisis mes huiles. Je m’approvisionne dans mon épicerie! Je suis vraiment convaincues que c’est en épicerie qu’on trouve les huiles de meilleures qualités pour un prix raisonnable. Il est également plus que probable qu’elles soient des « ingrédients », ce qui veut dire qu’elles sont 100% pure, qu’il n’y a pas d’agent de remplissage. Il est vraiment important de vérifier la liste des ingrédients pour s’en assurer. Finalement, pour s’assurer que les huiles seront aussi bénéfiques que possible, je vérifie qu’elles sont bien de première pression à froid. Comme chaque huile a des propriétés qui lui sont propres, je vous encourage fortement à faire vos propres recherches pour trouver l’huile qui conviendra le mieux à votre peau. Bon, maintenant, mes huiles préférées!

Huile de jour, Huile de noisette : J’adore l’odeur de cette huile! Riche et douce, cette huile me sert d’hydratant de jour car elle est légère et sèche : elle est rapidement absorbée par ma peau et ne laisse aucun résidut graisseux ou brillant. J’aime qu’elle soit si rapidement absorbée car cela la rend très confortable et aussi facile à utiliser le matin lorsque tout doit se faire rapidement. Elle est très hydratante car elle contient beaucoup de vitamine E, ce qui la rend parfaite pour les peaux sèches. Elle est également indiquée pour les peaux fragiles ou sensibles car elle est appaisante. Finalement, elle aide la peau à rester élastique, en plus d’avoir des propriétés antibactériennes et de protéger des rayons UV.

oil-hazelnut

Huile de nuit, Huile d’avocat : Cette huile est si riche! J’adore l’utilisé comme crème de nuit durant l’hiver ou les mois les plus froids car elle est vraiment très hydratante. Beaucoup plus « lourde » que l’huile de noisette, elle reste confortable et rapidement absorbée en quelques minutes. Cette huile a également de très bonnes propriétés anti-âge, anti-inflammatoires et encourage la régénération des cellules. Elle est merveilleuse pour les peaux très sèches, sans être trop grasses pour les peaux mixtes.

oil-avocado

Huile de nuit #2, Huile amande douce : J’aime cette huile car elle rend ma peau si douce. Plus légère que l’huile d’avocat, elle reste trop riche pour une huile de jour selon moi. Cette huile est hypoallergénique, ce qui en fait une bonne option pour les peaux délicates ou sensibles. Elle a également des propriétés anti-inflammatoires et anti-oxydantes qui aident beaucoup les peaux difficiles ou à problèmes. Finalement, elle est également une très bonne option comme lotion après-soleil. J’aime ajouter quelques gouttes d’huiles essentielles de lavande à mon huile d’amande douce que j’utilise avant de me coucher pour m’aider à relaxer et à dormir profondément.

oil-almond

Pour utiliser ces huiles, j’en place quelques gouttes sur mes mains que je frotte ensemble. J’applique ensuite l’huile sur ma peau comme n’importe quelle crème. Une fois que j’ai fini d’hydrater mon visage et mon cou, je passe généralement mes mains sur les pointes de mes cheveux pour les hydrater elles aussi! Et vous, quelles huiles utilisez-vous?

 

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!

 

Pure Kitchen, a restaurant review

Sunday, after attending the Ottawa Veg Fest, we went to eat at Pure Kitchen. Apparently, this restaurant was launched by the Pure Yoga studios’ team. Their vegetarian menu includes many delicious vegan options, juices and smoothies. I really enjoyed their neutral decor: done all in black and white except for a very colorful wall, the space gives out a fresh and, well, pure impression.

stuffed-avocado-pure-kitchen

We started out with their Lavish, their loaded avocado. The avocado half is grilled and filled with pico de gallo (salsa), sprouts and coconut bacon bits. It was very cute and super tasty! It was also very fresh and spicy. The mix of texture was also quite fun: crunchy coconut bacon, creamy avocado and soft tomatoes. And because we wanted to keep things light, we ordered the starter poutine. Yeah, that’s an oxymoron.

poutine-pure-kitchen

Fries, cashew cheese, bell mushrooms and gravy. Yup, that’s intense! Even though this was good, I didn’t feel like it was particularly exceptional: the fries were soft and the gravy quite salty. However, their cashew cheese was really good. It had little to do with the traditional squeaky poutine cheese, but it added a nice flavour to the mix. Even though we split this up in three parts, I must admit I was full at this point. But it didn’t end here…

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Now this was spectacular! Walnut burger, guacamole, cauliflower wings, coleslaw and greens! this was really great: tasty, textured, and slightly spicy. The fact that there was no bun was great too because this is clearly enough on it’s own. It’s also a lot more fun! This was served with a kale salad and some fries. I really liked the cauliflower wings: what a great idea! My boyfriend took the Awesome burger. The same walnut burger was served with mushrooms, coleslaw and bbq sauce.

awesome-burger-pure-kitchen

My friend had the Fantastic bowl which was really good! Compared to our burgers, her plate was smaller, but so full of flavours. The tofu was really well seasoned and so tender. Unlike any other bowls I had seen before, this one was served with rice noodles.

fantastic-bowl-pure-kitchen

Needless to say, after eating all this we crawled out of the restaurant, hating the idea of food. Except for my friend who was excited about ice cream..! I really like this restaurant: the food was incredible. I have to say that for a Sunday afternoon, it was really packed and noisy however. We also had a very crabby waitress, but considering the jam-packed restaurant, it was understandable. It was actually a little bit funny. Anyways, we all paid around 20$ which is pretty good. I’d probably recommend this place if you are in Ottawa. Plus, it’s right in front of MEC, so you can go browse all the fancy outdoor equipment after eating, and it might make you feel better or make you feel like you are the laziest person who has every walked the earth. On that note, let me know if you tried Pure Kitchen or what’s your favorite vegan restaurant!

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!

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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!

Lazy Guacamole

Avocados. Nothing else needs to be said! This is how I prepare guacamole on nights when I cannot be bothered to take out my chopping board. Tasty, quick, done, move along!

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Here is what you need:

  • 1 ripe avocado
  • the juice of 1/2 citrus of your choice (I usually go for lemon or lime, but I only had blood orange on hand. It worked really well!)
  • 1 tsp pesto (I used my kale-parsley pesto. This stuff can really go in everything!)
  • sesame seeds
  • crushed nori flakes (I put a few nori sheets in my food processor and make a powder that I keep in my pantry, but you can also cut a nori sheet with scissors)
  • 1 cup of halved cherry tomatoes
  • pinch of hot pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. With a fork, mash the avocado flesh with the citrus juice, pesto, sesame seeds, nori flakes, hot pepper flakes, salt and pepper.
  2. Serve with the cherry tomatoes and some crackers. Here I used beetroot crackers.

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This takes seconds to prepare, while still being fresh and delicious. Look at all the colors and textures! Yum! It’s also fun to serve the cherry tomatoes on top because you can scoop some guacamole and a tomato for each bite. Let me know if you try it out!

 

Sweet Potato Nori Roll

I love purple sweet potatoes! I also really like nori sheets, so why not combine the two? Add a few little things, and BAM! You have a nice, filling, fresh, and colourful meal that you can customize to your liking (or to your fridge’s content)!

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Here is what you need for each roll:

  • 1 Nori sheet (I get my Nori sheets here because it is a lot less expensive than what I find locally)
  • 1/2 cup cooked mashed sweet potato (I used purple, but you can go with orange if you like)
  • 1/4 avocado in strips or mashed
  • 1/3 cup grated carrots
  • 1/2 cup alfalfa sprouts
  • 1/3 cup flat parsley leaves
  • 1 tbs toasted sesame seeds

Here is what you do:

  1. With your fingers or a wet spoon, spread the mashed potato on the nori sheet.
  2. Sprinkle with some sesame seeds
  3. Add the avocado, carrots, parsley and sprouts.
  4. Using your fingers, lift one side of the nori sheet while holding the fillings in and roll it up! You can use a little bit of water to glue the end of the paper. Press gently on the roll to help it stay in place (sushi roll style).
  5. Cut in half to serve.

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Since these rolls are pretty big and the mash I used was cold, I didn’t feel the need to use a rolling mat. The rolls were easy to make and so delicious! They are also very quick if you prepare the ingredients ahead of time. We ate this with some tamari sauce mixed with a little sriracha sauce, and it was amazingly good! I think tomato slices, cilantro, cucumber and kale could also make a great roll!

Let me know if you try it out and how you like it!

 

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Avocado toasts really are the best!

I know, I know, I have yet again caught the bandwagon late. However, now that I’m on it, let me just tell you that it is amazing!  Avocado toast is so easy, tasty and filling! Plus you can pretty much make it your own with whatever ingredient you have or according to your liking.

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Here are a few of my favourite combinations:

  • Himalayan salt and cracked pepper
  • Capers, shredded carrots and cilantro
  • Cherry tomatoes, hot pepper flakes
  • Cucumber slices and fennel seeds
  • Walnuts, sea salt and honey/maple syrup

I often mix and match a few of these ingredients depending on what’s available, but really any of these combinations make my stomach happy. There is something so satisfying about avocado toasts.

Let me know what your favourite combination or topping is!

 

Sushi Rice Dip, a recipe review

For a while now I have been addicted to Tasty’s recipe videos. I love their style, the way they edit, and the food the make always looks so good and easy to make. Not all their recipes are vegan, but they often are.

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This morning, I stumbled upon their Sushi Rice Dip video. I showed it to my boyfriend, and he said, ” This is our lunch!”

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Well, we were not disappointed!

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I did change a few things: I used 3 tablespoon of tamari, but no dark soy sauce. I added a tbsp of sesame oil, and switched the green onions for cilantro. I also toasted some nori sheets instead of using seaweed snacks, and used sushi vinegar to season the rice. I topped it off with some sesame seeds and wakame seaweed flakes. Yum!

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The result is a savoury, creamy, slightly caramelized mount of perfectly seasoned rice. The shiitake mushrooms bring a great flavour and texture. Their caramelized sauce is just to die for! This was also really fun to eat as you can make your own bite size rolls. I did make individual portions (which were a little bit too big) and we used spoons, but this is so cute! I love the surprise filling!

This was a true success, and we will keep it in mind for the next time we have friends over as it is delicious and quick to make. You must try it out too!