Super Simple Potato Crepe \\ Galette de pommes de terre

This recipe is actually my mom’s. It has become a staple in our house because we just love how it looks but also how simply delicious it is. Nothing fancy here, except for the incredible visual effect this potato crepe has. Harness your inner artist, and let’s arrange potatoes!

potato-tortilla

Here is what you need:

  • 6 potatoes (all roughly the same size)
  • 1 tbs of oil
  • salt and pepper to taste

Here is what you do:

  1. Wash and peel your potatoes.
  2. Carefully cut them into thin slices using a mandolin.
  3. Pour the oil into a pan and spread it around evenly. Place the potato slices one by one in a spiral pattern. Once your pan is covered with a first layer of potatoes, sprinkle on some salt and pepper and add another layer. Continue to do this until all your potatoes are in the pan.
  4. Cook covered on low heat until the bottom is golden. Flip the crepe over using a plate to transfer back to the pan and avoid a sad accident. Let cook the other side until it is golden as well. Serve hot!

potato-tortilla2

This is really simple to do, but takes a little time to cook. However, it is so worth it when you get to see this amazing spiral pattern. And it’s delicious too! Let me know if you try this out.


Cette jolie galette est une des recettes classiques de ma mère. Nous aimons tous le côté joli et spiralé de cette simple galette de pommes de terre. Son goût simple et réconfortant est également un secret de son succès!

potato-tortilla3

Pour cette jolie galette the patate, vous aurez besoin de :

  •  6 pommes de terre, toute de la même grosseur
  • 1 c. à soupe d’huile
  • sel et poivre au goût
  1. Lavez et épluchez les pommes de terre.
  2. Coupez les en fines tranches en utilisant une mandoline en faisant bien attention à vos doigts!
  3. Étalez l’huile sur une poêle de façon uniforme. Placez une première couche de tranches de pomme de terre en spirale. Saupoudrez de sel et de poivre et ajoutez une seconde spirale. Répétez jusqu’à ce que toutes les patates soient bien placées.
  4. Faites cuire la galette à feu doux avec un couvercle jusqu’à ce que le bas soit doré. Retournez à l’aide d’une assiette et faites dorer le second côté. Servez chaud et savourez!

Simple Vegan Bolognese Pasta Sauce \\ Sauce Bolognese Végane

One of my favourite story featuring my amazing boyfriend is that he almost ate only Bolognese pasta when he visited Italy with his family as a kid. Needless to say, it’s one of his favourite things, and I have been experimenting with different pasta sauces that would measure up to the real thing. This is my latest attempt, and he was pretty happy with it!

bolognese-pasta

Slightly spicy, this sauce has a nice bite and is filled with protein. It’s also super cheap and quick to prepare. And you can batch cook this and freeze or can some for later.

Here is what you need:

  • 2 cups TVP (textured vegetable protein)
  • 1 can of diced tomatoes or 4 diced tomatoes
  • 1 onion
  • 4 green onion stalks
  • 2 cloves of garlic
  • 1 tsp of fresh thyme leaves or dried thyme leaves
  • 2 tbs arrow root flour or corn starch
  • 2 tbs tamari sauce
  • red pepper flakes, salt and pepper to taste

Here is what you do:

  1. Add water to the TVP until it is well covered and let sit while you prepare the rest of the ingredients.
  2. Mince the onion, green onions and garlic and place them in a large sauce pan with some water. Stir on medium heat until they are tender.
  3. Add the tomatoes, tamari sauce and thyme, and mix well.
  4. Mix the arrow root in 1 cup of water and add to the sauce.
  5. Drain the TVP and mix into the sauce. Let everything bubble on medium  heat until the TVP is tender and add some red pepper flakes, salt and pepper.
  6. Serve hot on the pasta of your choice and add some nutritional yeast if you want a cheesy flavour. Enjoy!

bolognese-pasta2

This is so good! It’s filling and delicious, while also being oil free and so simple to prepare. I really enjoyed this, so I think it will become a staple in hour home. Not that anyone will complain! Let me know if you try this out!


Pour tous les amateurs de spaghetti bolognese, cette recette est pour vous! C’est si simple à préparer, super abordable et tellement délicieux! Voici ce dont vous aurez besoin:

  • 2 tasse de protéines végétales texturisées (j’achette les miennes en vrac dans les magasins d’aliments naturels, mais on peut facilement en trouver en ligne)
  • 1 conserve de tomates en dés ou quatres tomates en dés
  • 1 oignon
  • 4 oignons verts
  • 2 gousses d’ail
  • 1 c. à café de thym frais ou de feuilles sèches
  • 2 c. à soupe d’arrow root ou de fécule de maïs
  • 2 c. à soupe de sauce tamari ou sauce soja
  • flocons de piment, sel et poivre au goût

bolognese-pasta3

  1. Placer les protéines végétale dans un bol et couvrir d’eau. Laisser tremper le temps de préparer le reste.
  2. Émincer l’oignon, les oignons verts et l’ail et les faire revenir avec un peu d’eau dans une grade casserole jusqu’àa ce qu’ils soient tendres.
  3. Ajouter les tomates, le thym et la sauce tamari et bien mélanger.
  4. Mélanger l’arrow root dans une tasse d’eau et ajouter à la sauce. Bien mélanger.
  5. Drainer les protéines végétales et les ajouter à la sauce avec les flocons de piment, le sel et le poivre. Mélanger et laisser mijoter à feu doux jusqu’à ce que les protéines végétales soient tendres. Servir chaud sur les pâtes de votre choix et ajouter de la levure alimentaire si vous voulez un petit goût de fromage. Savourez!

Hemp milk, straight and Indian style

Today was a stressful day for me. I had to head down to my new school board to see what teaching jobs were available after the people on the priority list had their choices. Ah! The joys of moving and changing school board… I wouldn’t say that everything I have done so far is out the window, but me not being on the priority list anymore is certainly not something I was looking forward to. Let me know how the teaching employment system is in your country, but I can safely say that what we have in Quebec is pretty stressful and keeps teachers in a precarious state for many years.

hemp-milk

That being said, I knew what was coming, so I decided to prepare a comforting drink for when I would come back from that day of waiting and stressing so that I could relax a little before taking the car to the big city (more on that soon!). I decided to try making hemp milk because we haven’t received our fridge yet, so milk has been a scarce resource in the last few days. Here goes!

hemp-milk3

Here is what you need:

  • 1 cup hemp seeds hearts
  • 1 cup water + 3-4 cups water to be used later
  • sweetener of your choice (optional, I didn’t use any)

For the spiced version:

  • 1 tsp orange blossom water
  • 4 cardamom pods, crushed open
  • 1/2 tsp black peppercorn
  • 1/2 tsp cinnamon powder
  • dash of vanilla extract

Here is what you do:

  1. Let the hemp seeds soak in 1 cup of water for a few hours or overnight. Drain and rinse.
  2. If you are doing the straight version, place the hemp hearts in your blender along with 3 or 4 cups of water depending on how thick you want your milk to be. Blend until smooth. Add the sweetener if you want. You can strain the milk if you want it to be extra smooth, or enjoy as is!
  3. If you want to make the spiced version, place 1 cup of the water you want to use (1 out of 3 or 4 total) in a small pot and mix in the cardamom pods, peppercorn and cinnamon powder. Bring to a boil, reduce the heat and let simmer for 5 minutes. Remove from the heat, strain and set aside. Process the hemp hearts with the remaining water, orange blossom water and vanilla extract in your blender until smooth. Strain the milk and add the spiced water and sweetener (optional). Give a quick stir and enjoy!

hemp-milk2

This is really simple and perfect if you are out of milk, or looking for another plant-based alternative. The spiced version is very rich and is great if you enjoy chai tea. The orange blossom water gives this spicy drink a refreshing side while also complementing the cardamom very well. This is great warm or cold, so you can enjoy it anytime! And look at how white it is!  Let me know what you think!

 


 

Pour faire ce magnifique lait aux graines de chanvres, voici ce dont vous aurez besoin:

  • 1 tasse de graines de chanvre écallées
  • 1 tasse d’eau + 3-4 tasse d’eau à utiliser plus tar
  • Édulcorant de votre choix (optionnel, je n’en ai pas utilisé)

Pour la version épicée:

  • 1 c. à c. d’eau de fleur d’oranger
  • 4 gousses de cardamome, ouvertes
  • 1/2 c. à c. de grains de poivre noire
  • 1/2 c. à c. de cannelle en poudre
  • Quelques gouttes d’extrait de vanille

Voici ce que vous devez faire:

  1. Faire tremper les graines de chanvre dans 1 tasse d’eau pour quelques heures. Filtrer pour retirer l’eau et rinser.
  2. Pour la version de base, mettre les graines de chanvre dans votre mixeur avec 3 ou 4 tasses d’eau selon la consistance de lait que vous préférez. Ajouter votre édulcorant et mixer jusqu’à ce que toutes les graines soient pulvérisées. Si vous le souhaitez, passer le lait au travers dans tamis pour le rendre crémeux. Voilà!
  3. Pour la version épicée, porter 1 tasse d’eau à ébullition. Ajouter la cardamome, le poivre et la cannelle et laisser frémir pour 5 minutes. Retirer du feu, filtrer et réserver. Mixer les graines de chanvre avec 2 ou 3 tasses d’eau, l’eau de fleur d’oranger et la vanille. Ajouter l’eau épicée et bien mélanger. Encore une fois, il est possible de filtrer le lait pour obtenir un résultat plus crémeux. Voilà!

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!

Vegan Story Time, Traci Lyn Hobson

It’s time for another vegan story! Thank you again if you have contacted me to be featured here. I really love reading your stories and recipes and sharing them. Don’t hesitate to contact me if you want to share your unique vegan story!

Today, I’m sharing a recipe from the amazing Traci Lyn Hobson. Traci is a freelance writer and vegan lifestyle coach based in Wilmington, NC. Traci’s passion is to educate other women about natural health and wellness, including the health, environmental, and karmic benefits of vegan living, and the importance of living a balanced, compassionate, connected life. When she’s not writing, teaching, or coaching, Traci can be found creating new and delish vegan dishes in her tiny kitchen, hanging out with her amazing fur babies, friends, and family, or communing with nature in the Port City.

She sent  me a deliciously gorgeous recipe for a cashew sour cream! Yum!

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Here is her recipe:

I confess: I’m one of those vegans who used to say things like “I love cheese,” and “I don’t know how to live without dairy.” (Mexican food and baked potatoes without sour cream? No thanks.) Now? I am coming up on my five-year veganversary and can’t imagine ever contributing to the ugliness and exploitation of the dairy industry again – and I don’t have to! Sour cream is and always has been one of my favorite condiments. This vegan version made from cashews is absolutely divine. I always have some of it on hand – for nachos, tacos, and enchiladas, or to top chili, baked potatoes, or lentils…the possibilities are endless! Add this gem to your recipe arsenal and never yearn for dairy again.

Ingredients:

  • 1 C soaked cashews

  • 1/2 C organic rice milk (or other non-dairy milk)

  • 2 T fresh organic lemon juice

  • 1/2 t raw apple cider vinegar

  • 1/2 t garlic powder

  • 1/2 t onion powder

  • 1/4 t salt

  • 1/4 t ground white pepper

Preparation:

  1. Put all ingredients in a high-powered blender and blend until completely smooth and creamy.

  2. Enjoy!


Here’s a bonus tip: lessen the amount of liquid for a thicker version to use as cream cheese – just add fresh herbs (I like chives and cilantro) once it is blended, and voila! Vegan cashew cream cheese. Or, add more liquid and omit the spices and lemon juice and add a touch of vanilla to make cashew creamer or milk. The possibilities are endless!

If you want more delicious recipes, tips, and tricks, follow her! She can be reached through her website, tracilynhobson.com, or found on Facebook (https://www.facebook.com/tlhobson), LinkedIn (https://www.linkedin.com/in/tracihobson), and Pinterest (https://www.pinterest.com/tracihobson).
Come back next week for another vegan story! And if you missed last week’s, here it is! Until then, keep being so inspiring!

Simple Chocolate Pudding

Lately, I’ve been juggling with the idea that desserts can be packed with proteins too. Why not, right? Here is an easy way to add protein to your meal, as well as chocolate! But, it’s all for the sake of nutrition, of course… Not quite. This is creamy, delicious and takes 2 minutes to prepare.

chocolate-mousse

Here is what you need for one portion:

  • 150g silky tofu
  • 1-3 tbsp raw cocoa powder
  • 1-2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • coconut flakes to garnish

Here is what you do:

  1. Place all the ingredients in your food processor or blender, and mix until everything is smooth.
  2. Garnish with some coconut flakes and enjoy!

tofu-chocolate-mousse

That’s it! It’s seriously ridiculously easy to prepare this, and it’s so good! The texture of this pudding is creamy without being heavy, while also being fresh and fat-free. It’s also a great addition to any lunch. Finally, you can pretty much add anything on top to make it even more delicious. I’m thinking frozen raspberries would be great here. 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!

Basil One Pot Pasta

It’s been very warm in Montreal these last few days, and so we have been eating salads after salads. Tonight though, I wanted something else. I thought I would try out the one-pot pasta that has been everywhere. This was perfect: one pot, delicious flavours and only one skill required: dumping. That’s my kind of Monday night cooking!

one-pot-pasta2

Here is what you need:

  • 2 cloves of garlic
  • 1 onion, washed and peeled
  • 8 carrots, washed and peeled
  • 3 small zucchinis
  • 8 carrots
  • 15 button mushrooms (white or coffee)
  • 4 stems of fresh basil
  • 1 cup coral lentils
  • 1/2 cup hemp seeds
  • spaghetti (I used 1/2 a pack of gluten-free spaghetti)
  • 1/2 tsp chili pepper flakes
  • salt and pepper, to taste

Here is what you do:

  1. Peel the garlic and mince finely. Place in a large stockpot.
  2. Finely chop the onion and add to the pot.
  3. Shred the zucchinis, mushrooms, and carrots. Add to the pot.
  4. Finely chop the basil and add half of it to the pot. Keep the rest for garnish.
  5. Add the lentils, hemp seeds, spaghetti, chili pepper flakes and 8 cups of water.
  6. Put on the stove on high heat until fully boiling. Lower to medium heat and let simmer until the pastas are cooked. Taste and season to your taste. Most of the water should be absorbed, and you should be left with a rich and creamy sauce.
  7. Garnish with fresh basil and serve hot.

one-pot-pasta1

This is really simple, packed with yummy vegetables, and so satisfying. The great thing is that you will only have one pot to wash. You’ll probably have enough for lunch as well: even less work! Yup! I’m completely converted to one pot pasta. Seriously, it’s the best way to prepare pasta… or at least for lazy Mondays!

Maple Glazed Tempeh

I really don’t like tempeh: there is something about its aftertaste that just grosses me out. However, this recipe will really make it more than palatable: it is quite amazing! No aftertaste, great sauce, fun textures and superb flavours. Yup, it is all good!

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Here is what you need:

  • One large yellow onion, chopped thinly
  • 1 tsp oil (I used pistachio because I was feeling fancy, but any oil will do!)
  • 2 tbs maple syrup
  • 2 tbs tamari or soy sauce
  • 2 tbs sesame seeds
  • 1 tsp sriracha sauce
  • 1/3 cup water
  • 1 cup chopped nuts (I used pecans and walnuts)
  • 1 block of tempeh, cubed

Here is what you do:

  1. In a sauce pan, sauté the onions and nuts with the oil until the onions are translucent. Adjust the stove to medium heat.
  2. Meanwhile, in a large dish, mix the maple syrup, tamari, sesame seeds, sriracha and water. Add the tempeh cubes and stir until each piece is well coated. Let sit until the onions are ready.
  3. Add the tempeh and all the sauce in the sauce pan, and give a quick stir. Put on a lid and let sit until the tempeh is cooked through. Give a final stir and serve with warm rice and some greens. I used sprouts.

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This is great! The nuts add a nice bite to this comforting stir fry. The maple syrup flavour is subtle, but definitively there and makes the entire thing scrumptious. The sesame seeds also add their thing to the mix, which is always a good thing.

Let me know if you try this out or what you do with your tempeh!

Pistou Soup

This is my version of my mom’s pistou soup. Pistou is the Provencal version of pesto: basil, garlic and olive oil! Pure green-gold in a spoon! For this version, however, I’ll be using my kale-parsley pesto because it is less expensive and also helps me use up all the kale that seems to appear magically in my fridge.

IMG_2938

Here is what you need:

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 bunch of green onions, minced (about 1 cup)
  • 3 zucchinis, cubed
  • 5 potatoes, cubed
  • 2 cups cherry tomatoes, cut in half
  • 2 cups green lentils
  • 2 tbs of fresh thyme (about 6-7 stalks)
  • 2 bay leaves
  • salt and pepper to taste
  • 1/2 cup pesto
  • optional ingredients: 3 carrots (chopped), 2 stems of celery (chopped), 1 leek (minced), 1 cup walnuts

Here is what you do:

  1. In a large soup pot, saute the onion and garlic with a few tablespoons of water until fragrant.
  2. Add the rest of the ingredients but keep the pesto last. Put on high heat.
  3. Cover with water, and add to more cups of water. Bring to a boil, then lower the heat and let simmer until the lentils are done.
  4. Remove from heat and add pesto. Give a quick stir.
  5. Serve hot with some warm bread.

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Using lentils also makes it super fast to prepare because there is no soaking required.This makes for a great lunch. It is super filling and comforting, while not being heavy. The flavours all work so well together, and the kale-parsley pesto is a great alternative to basil pistou.

Let me know if you give this a try!