What I’ve been eating for the last 2 months!

When I work on my blog, I like to experiment with new recipes, try out new products, invent new ways to eat ordinary foods. This worked for me for the last year or so. However, about two months ago, I started craving the same dish. Over and over again. So much in fact, that it’s starting to be a running gag in our house. My boyfriend will come home from work and say things like: “Can’t wait for my quinoa-tofu-broccoli tonight!” Yeah. That’s what I have been craving every day for two months now. Not chocolate cake (although I’ve had my days), not fancy and exotic fruits, not my mom’s food. Nope. Just quinoa, tofu and some kind of grilled veggies (it’s not my fault broccoli is so cheap), or salad greens if I want something fresh.


Now, here’s the issue. I have been feeling completely satisfied eating those quinoa bowls every day. There is something reassuring and structuring in preparing big batches of food and just having to plate your daily servings. No fuss, no rush. However, it’s difficult to blog about the exact same bowl you’ve been having. Now that the temperatures have been going up (finally), I’m hoping to crave something else and to hopefully have some variety back in my kitchen. I’m sure grilled broccoli, tofu and quinoa will stay in my heart for long though! Here’s a few tips if you are stuck in the same rut as me.

For your grilled veggies:

  1. I’ve been loving using infused olive oils to add an extra kick of flavour. Try lemon or rosemary infused oils for a fresh taste, or go for the classic chili oil. I usually rub about 1 tbs onto the vegetables before placing them in the oven. Yum!
  2. I’ve also like sprinkling some freshly ground pepper on the baked veggies. I know, it’s nothing groundbreaking (you see what I’ve done here, right?), but it’s a classic for a reason. Why not go crazy and try different types of peppers? I love white pepper for its spiciness, but pink pepper brings a whole different range of flavours. Experiment with kitchen staples!
  3. Add some lemon juice and lemon zest! Fresh lemon zest gives such a nice aroma to the most simple dishes. Plus, it makes me feel like a fancy chef when I zest lemons. You zest have to try it out!

For your tofu:

  1. Vary the type and bite size: I tend to go for extra firm tofu because I like how it crips up when you pan fry it. The smaller the pieces, the crispier they will be. If you feel like having some bacon, you can cut your tofu into small cubes and add a few drops of liquid smoke to your marinade or sauce. Soft tofu can also be a great option to mix things up a little. I love to gently cooking soft tofu in some soy sauce. Very simple, but so good.
  2. If you really don’t feel like cooking, you can simple cube your firm tofu and mix it with the vegetables. Put everything in the oven, and that’s it! Bing, bang, boom.
  3. If you really, really don’t feel like cooking, you can also substitute the tofu for canned beans. Rinse them well, and they are ready to go, but you can also cook them in some tomato sauce or curry spices for something a bit more elaborate.

For your quinoa:

  1. Make sure that you cook it in enough water. I usually use 4.5 cups of water for 2 cups of quinoa. I place everything in a pot on high heat. I then reduce the heat to medium once it starts boiling. I put a lid on the pot and let everything simmer for 15 minutes. Then, turn off the heat and let it sit until you are ready to eat. The result: light and fluffy quinoa! Yum.
  2. Add some stuff: I like adding some corn, chopped carrots or peas to the quinoa as it is cooking. It adds some bite to it and makes it extra yummy. Plus it adds a touch of colour to the mix.
  3. Make sure that you don’t add salt to the cooking water as it will harden the quinoa.

That’s it! This is perfect for meal prepping because you can prepare big quantities of everything and save your food in the fridge. It’s so quick to plate up and makes for great lunches to bring at work. Plus, you can add fresh veggies or sauces according to your daily cravings. So, yeah, that’s what has been going on in my kitchen lately. And guess what? I’m now heating up some quinoa, broccoli and tofu for lunch. Cannot wait!

Maple-Glazed Roasted Veggies \\\ Légumes rôtis au sirop d’érable

(version française plus bas)

Especially since the holidays, I have not felt any motivation to prepare complicated meals. Well, this one is as easy as they get. You get plenty of greens, carbs, and proteins, everything is roasted together and covered in maple syrup, it’s beautiful, and it makes for a great lunch too!


Here is what you need:

  • 200g Brussel sprouts
  • 2 sweet potatoes
  • 1 block of tempeh (250g)
  • 1/2 tsp hot chili flakes
  • 1 tbs olive oil
  • 1/2 cup whole almonds
  • 1/2 cup pomegranate seeds
  • 2 tbs maple syrup
  • Salt and pepper to taste

Here is what you do:

  1. Wash and slice the Brussel sprouts lengthwise. Cut the sweet potatoes and tempeh in bite-sized pieces.
  2. Line a cookie sheet with some aluminum foil, and place your veggies and tempeh on it. Mix in the hot chili flakes, salt, pepper and olive oil, and make sure everything is well coated.
  3. Place everything in a preheated oven at 350F. Let cook for 30 minutes, or until everything has a nice golden colour.
  4. Mix in the almonds, and return to the oven for 10 minutes.
  5. Remove everything from the oven, and mix in the pomegranate seeds and the maple syrup. Enjoy!

This is so good on its own, but you can also serve it over some greens or rice. It’s very simple to prepare and so pretty to look at because of the pomegranate seeds. The flavors are also very well balanced between the bitterness of the sprouts, sweetness of the maple syrup and acidity of the pomegranate. Let me know if you try it out!


Depuis que les fêtes sont terminées, je dois dire que je n’ai eu aucune envie de préparer des plats compliqués. Celui-ci s’inscrit dans cette lignée de cuisine simple, mais est vraiment délicieux. Des légumes verts, des glucides et des protéines: tout dans le même plats! Le tout est recouvert de sirop d’érable, plein de couleurs et peut faire un excellent lunch aussi!


Voici ce dont vous aurez besoin:

  • 200g de choux de Bruxelles
  • 2 patates douces
  • 1 bloc de tempeh (250g)
  • 1/2 c. à thé de flocons de piment
  • 1 c. à soupe d’huile d’olive
  • 1/2 tasse d’amandes entières
  • 1/2 tasse de graines de grenade
  • 2 c. à soupe de syrop d’érable
  • sel et poivre au goût

Voici ce qu’il faut faire:

  1. Lavez et tranchez les choux de Bruxelles dans le sens de la longueur. Couper les patates douces et le tempeh en petits cubes.
  2. Recouvrez une plaque à biscuits de papier d’aluminium et placez-y les légumes et le tempeh. Ajoutez les flocons de piment, le sel, le poivre et l’huile d’olive et bien mélanger le tout.
  3. Placez votre plaque dans votre four préchauffé à 350F (180C) pour 30 minutes, ou jusqu’à ce que le tout ait une belle couleur dorée.
  4. Retirez du four et ajoutez les amandes. Retournez au four pour 10 minutes.
  5. Retirez le tout du four et incorporer les graines de grenade et le sirop d’érable. Mélangez bien le tout et savourez!

Ce joli plat est délicieux seul, mais vous pouvez aussi le servir sur une salade verte ou avec du riz. C’est super facile à préparer et tellement beau à regarder: tout un mélange de couleurs, de textures et de saveurs. Dites-moi si vous l’essayez!


Cauliflower fried rice \\ Riz frit de chou-fleur

(version française plus bas!)

I love fried rice. I love it so much I usually end up eating two or three portions instead of one every time I cook fried rice. As you can imagine, this is not the healthiest of options and it doesn’t help make you feel light and comfortable. So, I had to try to make a healthier and lighter version that I could eat without guilt. Well, this cauliflower version is delicious, super simple to prepare and you can actually eat two or three portions without feeling like you’ll explode. Great! If you can control yourself, it’s also a great dish to prepare ahead of time for lunches. Even better!


Here is what you need:

  • 1 cauliflower
  • 2 cups of oyster mushrooms
  • 2 cups of button mushrooms
  • 1 block of firm tofu (about 2 cups)
  • 3 cloves of garlic, minced
  • 1 tsp turmeric
  • 3 tbs soy sauce or tamari
  • 1 can of corn (about 2 cups), drained
  • black pepper and red chili flakes, to your taste

Here is what you do:

  1. Wash your cauliflower and cut it into florets. I like to separate the florets from the thicker stem parts to make the blending more efficient. Place the florets in your food processor and blend for a few seconds until you have a rice-like consistency. Cut the stems into smaller pieces and do the same thing. Set your “rice” aside. If you don’t have a food processor, you can also chop your cauliflower very finely.
  2. Shred the  oyster mushrooms lengthwise with your fingers to get pieces that look like pulled chicken. Cut the button mushrooms into thin slices. Sauté the mushrooms all together in a hot pan. Once the mushrooms have lost most of their water, add the garlic and stir well. Remove from the pan and set aside.
  3. Press your tofu with your hands to remove some of the excess water and crumble it up to have small pieces. Place it in your pan and stir fry it until it starts to golden. Add the soy sauce and stir well. Add the mushrooms, corn and cauliflower rice and mix everything together.
  4. Mix in the turmeric until everything has a lovely yellow color and add the black pepper and chili flakes. Serve hot!

This is really super simple to prepare and only takes one pan! I like to serve this with some salad greens to add some freshness to the plate, but it’s also great on its own. I ate this the day after as a lunch, and it was even better reheated. This is also a great option if you are trying to limit your carb intake. But really, try it because it’s delicious! Let me know if you do!


J’adore le riz frit. C’est si bon est si facile à préparer! Cependant, lorsque j’en prépare, il m’est impossible de résister et je termine généralement le repas avec beaucoup trop de riz dans mon bedon, et l’impression que je ne mangerai plus jamais. J’ai donc cherché une alternative plus santé et plus légère qui me permettrait de manger autant de riz frit que j’en ai envie sans avoir l’impression d’exploser. Il faut bien avoir des priorités dans la vie! Et bien, mon riz frit de chou-fleur est plutôt pas mal… même super délicieux! Et en plus, c’est une recette parfaite à faire à l’avance pour les lunchs de la semaine. Miam!

Voici ce dont vous aurez besoin:

  • 1 chou-fleur
  • 2 tasses de pleurottes
  • 2 tasses de champignons de Paris
  • 1 bloc de tofu (environs 2 tasses)
  • 3 gousses d’ail, émincées
  • 1 c. à thé de curcuma en poudre
  • 3 c. à soupe de sauce soja ou de tamari
  • 1 conserve de grains de maïs (environs 2 tasses), drainée
  • poivre et flocons de piment au goût
  1. Laver votre chou-fleur et couper les fleurons des tiges. Je préfères séparer les fleurons des tiges car je trouve que cela facilite le mixage. Placer les fleurons dans votre robot culinaire et mixer quelques secondes pour obtenir une texture ressemblant à du riz. Découper les tiges en petits morceaux et faire la même chose. Placer ce «riz» de côté. Si vous n’avez pas de robot, il est possible de simplement hâcher le chou-fleur très finement.
  2. Effilocher les pleurottes avec vos doigts dans le sens de la longueur pour obtenir un effet «poulet effiloché» et découper les champignons de Paris en tranches. Faire sauté dans une poêle bien chaude. Lorsque leur eau est presque complètement évaporée, ajouter l’ail et bien mélanger. Retirer du feu et réserver.
  3. Presser le tofu pour en retirer un peu d’eau, puis le defaire avec vos doigts pour obtenir de petits morceaux. Faites le revenir dans votre poêle jusqu’à ce que le tofu devienne légèrement doré et ajouter la sauce soja. Bien mélanger.
  4. Ajouter au tofu les champignons, le maïs et le riz et bien mélanger le tout. Ajouter le curcuma et incorporer pour obtenir une belle couleur jaune. Ajouter le poivre et les flocons de piments. Servir chaud et savourez!

J’adore ce riz! Il est si délicieux tout en étant beaucoup moins calorique que la version originale. En plus, c’est une recette à une seule poêle! J’ai mangé ce riz en lunch le lendemain et c’était également très bon réchauffé. Cela fait vraiment un très bon lunch. Dites-moi si vous l’essayez!

Vegan Burgers \\ Burgers Végan!

I seriously don’t know why I haven’t tried to make my own burgers before! This is super easy and extra flavourful. When we moved, I rediscovered my marmite jar which I hadn’t used for a while and thought it might add some savoury notes. Well, it worked! The mushrooms make the burgers juicy and a bit chewy. Overall, we loved these and I’ll definitively make more of these!


Here is what you need:

  • 2 pieces of toasted bread
  • 4 king oyster mushrooms
  • 1 tsp marmite (if you don’t have this, you can use soy sauce)
  • 1-2 garlic cloves, minced
  • 1 can of black-eyed peas (about 3 cups), rinsed and drained
  • 2 tbs ground flax seeds
  • 2 tbs nutritional yeast
  • 1 tbs applesauce
  • 1/2 tsp paprika powder
  • 1/4 cup water
  • salt, chili flakes, and pepper to taste

Here is what you do:

  1. Toast your bread on both sides and let it sit while you prepare the mushrooms.
  2. Cut the mushrooms in small cubes. Place them in a large pan with some of the water (about 1/8 cup or 2 tbs), garlic and marmite. Stir around until the marmite is dissolved and let cook on medium heat until all the water has evaporated. Place in a large bowl.
  3. Break the bread into pieces and use your food processor to transform it in fine crumbs. Set aside.
  4. In your large mixing bowl, add the black eyed peas, nutritional yeast, applesauce, paprika powder and some salt, chili flakes and pepper to your taste. Mix well.
  5. Take half of the mixture and process it in your food processor with the rest of the water (about 2 tbs) until it is smooth. Place back into the mixing bowl and add the flax seeds and bread crumbs. Mix until you have a nice dough like consistency. You should be able to form patties that will hold.
  6. Cook in a sauce pan with a little bit of oil on medium heat. Cover for 5 minutes, switch over and cook for another 5 minutes. Serve on your favourite bread! Enjoy!


These are glorious! They are even better with some spicy toppings. I served them with a spicy cilantro sauce (process some cilantro with some chili flakes and balsamic vinegar), tomatoes, hummus, and mustard. They were amazing! Mixing only half of the mixture really keeps some texture and chewiness and makes the burgers fun to eat. I guess you could process everything if you prefer a smoother burger. My boyfriend had seconds, but I was full after one. I wonder how they would do on a BBQ. I’ll have to try that next! Let me know if you make these!


Il est encore temps de faire des burgers à manger dehors! Pour ces délicieux burgers végan, vous aurez besoin de:

  • 2 tranches de pain
  • 4 champignons “pleurote géante”
  • 1 c.à c. de marmite (ou de sauce soja)
  • 1-2 gousse d’ail, émincé
  • 1 conserve de haricots à oeil noir, rincés et égoutés
  • 2 c. à soupe de graines de lin en poudre
  • 2 c. à soupe de levure alimentaire
  • 1 c. à soupe de compote de pomme
  • 1/2 c. à café de poudre de paprika
  • 1/4 tasse d’eau
  • sel, flocons de piment et poivre au goût
  1. Faire griller le pain des deux côtés et laisser durcir pendant que vous préparez les champignons.
  2. Couper les champignons en petits cubes. Les faire revenir dans une grande poêle avec un peu d’eau (1/8 tasse ou 2 c. à soupe), l’ail et la sauce marmite. Bien mélanger jusqu’à ce que la sauce marmite soit dissoute. Laisser cuire à feu moyen jusqu’à ce que toute l’eau soit évaporées. Placer dans un grand bol.
  3. Couper les tranches de pains grossièrement et pulvériser dans un robot culinaire jusqu’à l’obtention d’une chapelure fine. Réserver.
  4. Dans votre grand bol, ajouter les haricots, la levure alimentaire, la compote de pomme, le paprika et assaisonner avec le sel, flocons de chili et poivre. Bien mélanger.
  5. Prendre la moitié de la mixture et la passer au robot culinaire avec un peu d’eau (1/8 tasse ou 2 c. à soupe) jusqu’à l’obtention d’une pate homogène. Retourner au bol à mélanger et ajouter les graines de lin et la chapelure. Bien mélanger jusqu’à ce que le tout soit uniforme. Vous devriez être capable de former vos boulettes.
  6. Faire cuire sur une poêle avec un peu d’huile à feu moyen avec un couvercle pour 5 minutes. Retourner et laisser cuire encore 5 minutes. Servir sur votre pain préféré et régalez-vous!

C’est burgers sont vraiment savoureux et si simple à préparer! Ils sont encore meilleurs avec une sauce épicée. Miam! J’espère qu’ils vous plairont autant qu’à nous!

Spicy Eggplant with Creamy Rice \\ Aubergine épicée et riz crémeux

With September coming up, I’ve started meal planning more seriously again. I love meal planning because it makes grocery shopping super simple and quick, I get to use my cookbooks and discover new recipes, and there is no food wasted. It also makes it really easy in the evening because I try to cook ahead and have enough for lunches as well. This gives me more time at night which is always great!


Last night we got to eat some spicy eggplant in a ratatouille type dish with deliciously creamy rice. This was so good! It’s spicy, creamy, sweet and so flavourful. It also packs great as a lunch. It takes about 5 minutes to put together and 20 minutes to cook, which is perfect if you want to prepare it in the evening, but it also keeps very well in the fridge if you prepare your food ahead. Great!


Here is what you need:

For the eggplant:

  • 1 eggplant
  • 1 can of chickpeas (or any other legume), drained and rinsed
  • 690mL strained tomatoes (about 3 cups; you can also use tomato sauce)
  • 1/2 tsp chili flakes
  • 2 tsp paprika powder
  • 2 tsp cumin seeds
  • 2 tsp tamari or soy sauce
  • 1 clove of garlic, finely chopped
  • 2 tbs peanut butter (or any other nut or seed butter)
  • salt and pepper to your taste

For the rice:

  • 2 cups rice
  • 4 cups of water
  • 1 tbs tahini
  • 1 tbs tamari or soy sauce

Here is what you do:

  1. In a pot, place all the rice ingredients together and bring to a boil over medium heat. Reduce the heat and let simmer until the rice is fully cooked. Make sure there’s always some water in to avoid the rice from sticking and burning. You can also cook this in your rice cooker.
  2. Meanwhile, chop the eggplant into bite-sized pieces and place in a large saucepan. Add all the other ingredients except for the peanut butter and stir well. Place on medium heat and cover until in it starts to bubble. Reduce the heat and let simmer until the eggplant is cooked. Remove from the heat and stir in the peanut butter.
  3. Serve the eggplant over the rice and garnish with some sesame seeds or green onions if you like. Enjoy!

This is seriously filling and so great as a lunch! I love how easy it is to prepare while still being extra flavourful and delicious. Let me know if you try it out!


Pour préparer ce plat d’aubergines épicées et ce magnifiquement délicieux riz crémeux, vous aurez besoin de:

Pour le riz:

  • 2 tasses de riz
  • 4 tasses d’eau
  • 1 c.à soupe de tahini
  • 1 c. à soupe de tamari ou sauce soja

Pour les aubergines:

  • 1 aubergine
  • 1 boîte de conserve de pois chiches (ou d’autres légumineuses)
  • 690mL coulis de tomates (environs 3 tasses; peut être remplacé par de la sauce tomate)
  • 1/2 c. à café de flocons de piment ou de poudre de piment
  • 2 c. à café de poudre de paprika
  • 2 c. à café de graines de cumin
  • 2 c. à café de tamari ou sauce soja
  • 1 gousse d’ail, finement hachée
  • 2 c. à table de beurre d’arachides (ou d’un autre beurre de noix ou de graines)
  • sel et poivre à votre goût
  1. Dans une casserole, mélanger les ingrédients pour le riz et porter à ébullition à feu moyen. Reduire à feu doux et laisser cuire jusqu’à ce que l’eau soit complètement absorbée. Assurez-vous de garder un oeil sur le riz pour éviter que l’eau s’évaporer trop rapidement et que le riz brûle ou colle. Vous pouvez également utiliser un rice-cooker.
  2. En attendant que le riz cuise, découper l’aubergine en dé et placer dans une grande poêle. Ajouter tous les autres ingrédients sauf le beurre d’arachides. Bien mélanger et placer sur feu moyen. Lorsque le mélange commence à faire des bulles, réduire à feu doux et laisser bouillonner jusqu’à ce que l’aubergine soit cuite. Retirer du feu et incorporer le beurre d’arachides.
  3. Servir les aubergines sur le riz et garnir de graines de sésame ou d’oignons verts. Régalez-vous!

Ce plat est parfait pour les soirées pressées car il prend 20 minutes à préparer et est parfait pour un lunch le lendemain. Miam!

Simple Pasta with Smoked Tofu, Perfect Lunch!

We usually bring lunches to work, and I know it can seem daunting to prepare extra food for the next day. To avoid this, I usually make sure I cook two extra portions that we can enjoy the next day. This recipe is perfect for this. It’s so simple and easy to make, it’s perfect for busy weeknights or lazy Monday nights. Plus you can cook this ahead of time and have lunches ready to go!


Here is what you need:

  • 4 cups dried pasta (I used gluten-free penne)
  • 1 tsp peppercorn
  • 2 laurel leaves
  • 2 cups cherry tomatoes
  • 1 zucchini
  • 1 block smoked tofu (300g) ( If you can’t find smoked tofu in your area, you can marinate regular firm tofu with 1 tbs of tamari sauce and 1 tsp of liquid smoke overnight.)
  • 1 tsp coconut oil
  • 4 stalks green onions
  • salt, pepper, and red chili pepper flakes, to taste

Here is what you do:

  1. Place 8 cups of water (or enough to cook your pasta) in a large stock pot. Add the laurel leaves, peppercorn and a few pinches of salt. Bring to a boil and cook the pasta according to direction.
  2. While the water is warming up, dice the zucchini and tofu is small cubes. Chop the green onions finely. In a saucepan, add the coconut oil and warm up on medium heat. Stir fry the zucchini, half the green onions, and tofu until golden.
  3. Cut the cherry tomatoes in halves.
  4. Once the noodles are cooked, drain and return them to their pot. Add the zucchini, tofu, green onions and tomatoes. Season and stir well. Enjoy!


I love this! It’s so fresh and simple. Perfect for busy days and great for lunch, this will keep you fueled up and satisfied. Let me know if you try it out!

Tamari-Glazed Mushrooms and Quinoa, Perfect Lunch!

I present you another simple lunch recipe! I love making this because it takes minutes to prepare, I can make multiple portions ahead, and have lunches ready during the week. You can of course add in beans or extra vegetables, but it’s pretty good as it is. It’s super filling and so yummy!


Here is what you need:

  • 8-10 oyster mushrooms
  • 1 tbs tamari
  • 2 tsp coconut oil
  • 2 gloves garlic
  • 2 green onion stalks
  • 1 cup dried quinoa
  • red pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. Rinse the quinoa under running water. Place it in a saucepan with 2 cups of water. Bring to a boil, reduce the heat to medium, and let simmer until all the water has been absorbed. Stir in 1 tsp coconut oil and add some salt and pepper if you like. Set aside.
  2. Cut the mushrooms length wise. Heat up 1 tsp of coconut oil in a saucepan and add the mushrooms. Stir until they are golden. Add in the tamari sauce, red pepper flakes, garlic and half the green onion. Give a quick stir until the tamari sauce is well absorbed. Remove from the heat.
  3. Place some quinoa in your plate and add some mushrooms on top. Garnish with the remaining green onions and enjoy!


This is clearly a very simple recipe, but it’s so delicious! It’s packed with delicious flavours and incredible textures. It makes the perfect lunch because you can eat it both cold or warmed up. The quinoa will keep you full for a while, so you’ll be able to run around all day. Finally, this is something you can prepare ahead of time to have ready to go when you need a flavorful and nutritious lunch. Let me know if you try it out!

Simple Pasta Salad

This is the perfect recipe if you want something simple and delicious for dinner, and for the next day. It’s perfect when just cooked, but it makes for a perfect lunch or picnic addition. You probably have all the ingredients already in your kitchen, so it’s perfect if you don’t know what to cook and are in a rush. It only takes minutes to put together, and it’s delicious!


Here is what you need:

  • 4 cups pasta, I used gluten-free fusillis
  • 4 carrots
  • 2 zucchinis
  • 1 bunch of kale
  • 2 tbs sesame oil
  • 3 tbs nutritional yeast
  • 3 tbs ketchup
  • 2 tbs tamari sauce
  • juice of 1/2 lemon
  • a few pinches of cayenne pepper or red pepper flakes

Here is what you do:

  1. Set the pasta to cook according to instructions.
  2. Wash and dry the zucchini and carrots. Peel the carrots skin if you like. With your potato peeler, peel up the carrots and zucchini into ribbons. Place in a large salad bowl.
  3. Wash and remove the stems for the kale. Bunch up the leaves and finely chop so that you have thin ribbons of kale leaves. Add to the vegetables. Pour the lemon juice over and mix well. Set aside.
  4. Once the pasta are cooked, drain and add to the vegetables.
  5. Add the sesame oil, nutritional yeast, ketchup, tamari sauce and pepper. Mix well until everything is coated in the sauce and well combined. Enjoy!


This is a great dish! I really like how the vegetables are barely cooked: the heat from the pasta will warm them up, but you still get all those great raw nutrients. It also makes for amazing textures. This is seriously delicious! Let me know if you try it out!

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.


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!


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!



Sunday Planning Time!

For a few months now I have used Sunday as a buffer day for the rest of the week. I sit down with my cookbooks, bullet journal, markers, and try to figure out what my week will be like. Doing this has really made weeknights a breeze with more time available for fun stuff and the mornings a grab-and-go routine. It also really helps with food waste and reduces our grocery bill. Here are a few tips on how I do this:


Of course, sometimes you just have to take a cat break while planning.

  1. Think on what things you need to organize or be done with before the week starts. In my case, I like to make big batches of food so that all the lunches and breakfasts are done for the week. I also like to keep notes on my yoga practice, as well as on my teaching. I use my bullet journal to write down these categories: meal preps, yoga practice, teaching reflections. Then, during the week I can quickly take notes and keep track of things.
  2. Take out your cookbooks and post-it away! I like to select one per week and choose one or two recipes that I’ll be able to either batch-cook or make quickly on a week-night. I really like doing this because 1. it justifies the number of cookbooks I have and keep on buying; 2. it changes things up because I’m not going back again and again to the same recipes.
  3. Make a grocery list. Write down the ingredients that you need for your weekly recipes and stick to these things. Also make sure you only buy the quantity that you’ll need for the week. This makes grocery shopping super efficient and cheaper while also reducing the amount of food we waste drastically.
  4. Cook, cook, cook! This step might seem daunting, but it actually saves so much time! Imagine this: no lunches to prepare for the entire week! I usually go for soups because they’re so easy to prepare in bigger quantities and make for great lunches. Also, I like to cut up all the vegetables and fruits for snacks or salads. Finally, I prepare some granola or roasted nuts so that we have easy snacks for the whole week.

I hope these tips can help you out! Let me know what are some of your organization tips!