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!

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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!

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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

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  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!

My favourite fancy bowl combinations

I love fancy bowls! They are colourful, yummy, nutritious and so simple to prepare, especially if you food prep like I do. Here are my favourite ingredients to get you inspired, but really, you can make your own version of these by combining your choice of:

grain + protein + greens/raw veggies + cooked veggies + sauce

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  1. Grains:
    • Wild rice: a classic for a reason! This will fill you up for long hours and it’s delicious on it’s own.
    • Creamy rice
    • Quinoa: packed with extra proteins
    • Polenta: because why not?
  2. Proteins:
  3. Greens/Raw veggies:
    • Lettuce
    • Kale
    • Avocado slices
    • Cucumber
    • Beets
    • Carrots
    • Celery
    • Bell Pepper
  4. Cooked Veggies:
    • Asparagus
    • Green beans
    • Sweet potatoes
    • Roasted potatoes
    • Mushrooms
  5. Sauce:

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The possibilities are endless! I love that most of these things can be prepared ahead of time giving you a chance to take a break from cooking while still having an amazing meal. Also, if you prepare different ingredients, you can turn your meal into a DIY bowl where everyone can choose what they want to eat. Perfect and fun! Finally, this is the perfect option if you are on a cooking rut: this will keep you statisfied until you find something even more exciting! Let me know what your favourite fancy bowl is! Cheers!

Homemade Almond Butter

If you have 20 minutes to spare, almonds and a food processor, you need to make this!

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I was craving almond butter to spread on some apple slices, but unfortunately I didn’t have any left in my pantry. I did have raw almonds however. After eyeing my food processor for a few moments, I tried it out: raw almonds in, sweet and creamy butter out. This is perfection!

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Here is what you need:

  • 1 cup almonds

Here is what you do:

  1. Place the almonds in your food processor. Process with the ‘S’ blade. I gave my machine a one minute break after each 3 minutes of processing so that it would cool off. This also gave me a chance to scrape down the sides of the bowl. It took 20 minutes of processing for me to get a nice butter consistency. This will give you 1/2 cup butter.

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That’s all there is to it! The resulting butter is creamy, sweet and so satisfying. There is no way I will ever buy any nut butter ever again. And, I’m super excited to try to make hazelnut butter, walnut butter, sunflower seed butter, macadamia butter and all the combinations in between. I think I’ll also try to add spices or cocoa powder to some. A glorious and delicious future to come!

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I really enjoy how simple and cheap this is. It was perfect and so fast! The almond flavour was intense, and I was surprised to see how sweet it was. There is no comparison possible between this fresh almond butter and the store-bought kinds. Let me know if you make your own nut butter and what’s your favourite!

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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!

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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.

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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!

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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!

Chocolate Covered Strawberries, from scratch

I love chocolate covered strawberries because they are easy to prepare, always look impressive and are perfect for warm weather. I was craving these, but unfortunately, I didn’t have any chocolate in the house. I did however have some cocoa powder and some cocoa butter (go figure!). So, let’s make some chocolate from scratch!

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Here is what you need:

  • 1/2 cup cocoa butter (I usually buy this as a big solid chunk. I cut it up in smaller bits to measure.)
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup (adjust until sweet to your taste)
  • dash of salt
  • 12 big strawberries, washed and dry (it is important that they are dry: the chocolate will not adhere to wet strawberries)
  • Optional (to decorate): coconut flakes, colored sugar, matcha powder, powdered nuts

Here is what you do:

  1. In a small sauce pan, put all the ingredients and heat up on medium heat.
  2. Mix with a spoon or spatula to help the ingredients combine until you have a smooth and shiny chocolate sauce.
  3. Carefully, transfer the sauce to a deep container. It must be large enough for you to dip your strawberries in.
  4. Prepare your serving plate by cutting parchment paper to cover it. Prepare your decorations as well.
  5. Dip each strawberry in the chocolate and let the excess drip off. Place on your lined plate and sprinkle your decorations on before the chocolate sets. Repeat until all the strawberries are well covered in chocolate. You can use a spoon to spread it evenly. Place your strawberries in the fridge to help the chocolate set and take them out just before serving. Enjoy!

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This recipe is really great if you don’t know what to bring over for a dinner or pot luck. They are easy to make, you can personalize them and they are sure to please everyone! It’s also great to make your own chocolate sauce because you can adjust the sweetness level as well as add any extra ingredients. Let your imagination go crazy, and let me know what you put on your strawberries!

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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!

 

 

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.

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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!

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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!

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!

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!