Cashew Spread \\ Tartinade aux noix de cajou

So, as I’ve mentioned, yesterday I gave a workshop on veganism. What better way to share veganism than to share food? None, in my opinion! So, I brought some food, and many people asked me if I could post the recipe for the cashew spread. Well, here you go!


This spread is delicious on freshly toasted bread. It’s cheesy, smooth, salty, and so delicious! I ate some for lunch and added some fried onions on top: perfection!


Here is what you need:

  • 1 cup of raw cashew nuts, soaked for at least 1 hour
  • the zest and juice of 1 lemon
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1-2 pinches of red pepper flakes
  • 1/4-1/2 cup water

Here is what you do:

  1. Drain the cashews and place them with the rest of the ingredients in your food processor except for the water. Start mixing, and add the water little by little until you reach a smooth consistency. Keep in an air-tight container in your fridge and enjoy!

This is seriously so simple! It’s delicious on bread, but also with veggies. It’s so good, and as you can see so easy to prepare! And it will keep your B12 levels happy. Let me know if you try this out!


Lors de mon atelier sur le véganisme, j’ai apporté un peu de nourriture parce que c’est clairement la meilleure façon de parler de véganisme! Beaucoup de participants m’ont demandé la recette de la tartinade aux noix de cajou, donc la voici!

  • 1 tasse de noix de cajou, trempées dans de l’eau pour au moins 1 heure
  • le zeste et le jus d’un citron
  • 1/2 tasse de levure alimentaire
  • 1 c. à café de poudre d’ail
  • 1 c. à café de poudre d’oignon
  • 1 c. à café de sel
  • 1-2 pincées de flocons de piments
  • 1/4 – 1/2 tasse d’eau
  1. Retirer les noix de cajou de l’eau et les placer avec tous les autres ingrédients dans votre robot culinaire, mais garder l’eau de côté. Commencer à mélanger et ajouter l’eau petit à petit jusqu’à ce que la consistence soit crémeuse et onctueuse. Garder au frigo dans un contenant hermétique et savourer!

Si simple, mais si bon!

Incredible sauce for fancy vegan bowls \\ Sauce Incroyable!

This is our favourite sauce in the entire world! Well, at the moment at least! It’s perfect for dipping veggies or assembling your favourite ingredients into a fancy bowl. It’s sweet, savoury, nutty and just delicious! Plus, it super simple to prepare!


Here is what you need for a week’s worth:

  • 1/2 cup nutritional yeast
  • 6 tbs olive oil
  • 4 tbs maple syrup
  • 4 tbs tamari or soy sauce
  • 4 tbs water
  • 1 tbs garlic powder
  • 1 garlic clove, minced

Here is what you do:

  1. Mix all the ingredients together and let sit for 1 hour. Blend in your food processor or blender, or use your wand mixer to make this smooth and creamy. Keep in your fridge in an air-tight container. Enjoy!

That’s it! It’s so ridiculously simple, yet so incredibly delicious! And if you’ve been to Aux Vivres in Montreal, this is a perfect dupe for their magical dragon sauce. Yeah. That’s right.



Even the cat is excited 🙂 well… almost!


Pour tous les fans de la sauce dragon de Aux Vivres, voici ma version! Cette sauce est si délicieuse et si simple à préparer! Voici ce dont vous aurez besoin:

  • 1/2 tasse de levure alimentaire
  • 6 c. à soupe d’huile d’olive
  • 4 c. à soupe de sirop d’érable
  • 4 c. à soupe de tamari ou de sauce soja
  • 4 c. à soupe d’eau
  • 1 c. à soupe d’ail en poudre
  • 1 gousse d’ail émincée
  1. Mélanger tous les ingrédients et laisser reposer 1 heure. Mixer à l’aide de votre robot culinaire, mixeur ou mixeur à immerssion jusqu’à ce que la sauce soit onctueuse et homogène. Garder au frigo et ajouter à TOUS vos plats!


Christmas series: Appetizer bites!

If you are hosting a Christmas party you should try these out! They take no time to prepare, they are tasty, you can personalize them and they are very cute!


If you are new to cashew “cheeses” or spreads, this is a great way to start. The only thing you really need for this is a strong food processor. The machine is going to transform nuts into a thick and creamy spread. After you have the basis, you can pretty much add and garnish with whatever spice or herb you like.


Here is what you’ll need for 30 appetizers:

  • 1 cup of raw cashew nuts
  • 1/4 cup of hemp seeds hearts
  • 1/4 – 1/2 cup of nutritional yeast
  • the juice of one lemon
  • 1/4 – 1/2 cup of water
  • salt and pepper to taste
  • 30 crackers (I used Mary’s Original Organic Crackers)
  • herbs and vegetables/fruits to garnish

Here is what you do:

  1. Place everything except the water in the food processor and blend.
  2. Add the water slowly while mixing to help everything get processed. Be careful not to put too much water. If you realize this is the case, just add a little bit more nuts or hemp seeds.
  3. Let the machine work until you have a creamy  and thick mixture. Mine took about 5 minutes.
  4. Use a piping bag with a star tip or a zip-lock bag to spread an even amount on each cracker. You could also use a spoon.
  5. Garnish with fresh herbs, cherry tomato slices or avocado slices.


Now, this is the basic recipe to which you can add coriander seeds, curry powder, fresh basil leaves, cilantro or chives. The possibilities are quite endless so experiment away!

I garnished mine with some avocado slices to balance out the acidity of the lemon juice, but I think cherry tomato slices would also look great.


They usually tell you to soak the cashew nuts for this type of recipe, but I find that I don’t need to when using raw nuts. However, if your food processor is older, you might want to soak the cashews for at least one hour before making this.


Let me know if you try this out and what your favourite vegan cheese recipe is! Also chec. out La végé d’à côté for a fancy Christmas salad recipe!

Vegan Birthday Party: Sweet Potatoes

Saturday we celebrated a friend’s birthday, vegan style! This was not a ‘just-put-it-in-the-oven’ type of things.


Not at all.

In fact, I cooked almost all afternoon. It was a tiresome, but quite worthwhile process. Needless to say, I could have made my life easier and prepared some of the dishes ahead of time, but as I was sick for the previous days, Saturday was pretty much spent in the kitchen.

Here is what I made:

  • Sun dried tomato stuffed cremini mushrooms
  • Sun dried tomato hummus
  • Zucchini noodles
  • Spicy orange chickpea and shiitake mushroom stir fry
  • Baked sweet potato halves
  • Lemon pie
  • Sweet Potato Brownies

Yes… I think  I might have got this birthday party confused with Christmas as to the amount of food I made.  Everyone was stuffed and satisfied when they left, and we felt ready to get going on Sunday morning, which is great! I find that vegan feasts are really great for this as they do not make you feel heavy and dying the next morning.

The sweet potato halves are really great! This is the easiest way to prepare sweet potatoes, and everyone I have served this to is utterly surprised about how tasty this is. Clearly a win-win situation!


Here is what you need:

  • Sweet potatoes (know your public here: I calculated one half per person)
  • 1 tbsp coconut oil
  • celery salt
  • freshly cracked pepper
  • salt to taste
  • 1 tsp nutritional yeast per potato half
  • herbs to taste: rosemary, thyme, oregano, coriander seeds (this is really up to you and what you are serving this with)

Here is what you will need:

  1. Preheat your oven to 350F.
  2. Thoroughly clean and brush the sweet potatoes. It is better to buy organic, as you will keep the skin.
  3. Cut the sweet potatoes half ways. Check what side will sit more comfortably on your baking sheet.
  4. Melt the coconut oil and brush it on the cut side of the potatoes. You can use a cooking brush, but a spoon works really well.
  5. Sprinkle salt, celery salt, cracked pepper, herbs and nutritional yeast on each potato half.
  6. Place the sweet potatoes on a baking sheet, and cook them for 20 minutes. Prick them with a fork and place them back in the oven for another 20 minutes, or until tender.

This is the perfect side dish. It is really easy to make and delicious. Don’t hesitate to eat the skins, they are really good too!

The rest of the recipes are coming! Also get ready for the Christmas series!




Quick, Versatile Pasta with Parmesan Cheese

For the last couple weeks, Sunday night has been roasting night where I cut a bunch of vegetables, stick them in my oven and then box them for the week.


This has really helped me during the week because it makes cooking way easier and faster, which is great! I can also experiment with different flavours, or just repeat things that are comfortable and yummy! Special mention to rice and sriracha as vegetables best friends… no, we didn’t eat this for a week (but really, it was awesome!).

So for tonight, I wanted to spice things up and find a new used to my recent new love: sriracha! I feel like I have kept this at arms-length for a long time, but now that I have tried it, I really understand the hype around this product.

Two versions: pasta and quinoa. Both delicious!

Two versions: pasta and quinoa. Both delicious!

I also wanted to try to make something similar to Parmesan cheese because it is one of my boyfriend’s favourite cheeses, and he grew up always putting Parmesan cheese on his pastas. So, I wanted to make him something reminiscent of this. Keeping in mind that I don’t really like Parmesan and never had some at home (there might be a link here), I tried my best! All I can say is that it certainly looks like Parmesan a lot (and is really good too; way better than the real stuff if you ask me!).


Anyways, here is what you’ll need:

Pasta sauce:

  • One can of mixed beans (or your own mix, but a can is a lot faster)
  • 4 cups of roasted pumpkin chunks (I roasted mine with a little of salt and olive oil)
  • 1 small bottle of tomato sauce (I used a 400ml one, so a little less than 2 cups)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbs sriracha hot sauce
  • salt to taste

Parmesan cheese:

  • 1/2 cup cashew nuts (I used raw and unsalted)
  • 1/3 cup nutritional yeast
  • 1 tsp salt (or to your taste)

What you need to do:

  1. Cook your (gluten-free) pasta or quinoa according to your taste.
  2. In a non-stick pan set on medium heat, toss your beans and pumpkin. Let them mingle a little, until they are warmed up.
  3. Add the tomato sauce and spices.
  4. Mix well.
  5. That’s it!

For the Parmesan cheese:

  1. Put all the ingredients in your blender or food processor (I used my magic bullet) and blend until you have a yummy slightly yellow powder.


I served this with some chopped arugula, but this is completely optional. If you serve it with quinoa, it might remind you of couscous. The Parmesan cheese adds a savory kick to this dish and makes this dish fun to prepare. My boyfriend enjoyed this and was really surprised to see that the texture was quite similar to the real thing. Yay! 🙂


Let me know if you try this out!


Autumnal munchies

Today is a weird Monday, after a weird week-end. You know when some days nothing seems to go as planned? Well our week-end was quite like that. It started really well with my good friend coming over to carve out some pumpkins for Halloween. After much deliberation, we each settled for a design. I have to say my friend’s is quite elaborate and very impressive. We were sad to see her leave with her wonderful carving.

Front right to left: my boyfriend's scary creature, my friends elaborate design, and my not-so-halloweeny creation.

Front right to left: my boyfriend’s scary creature, my friends elaborate design, and my not-so-halloweeny creation.

After she left, we were left with the content of three big pumpkins. I really wanted to try roasting the seeds, and after some investigation on the web, I understood that the most important part of seed roasting was to let them dry. So I took advantage of my man’s wood working station and let my pumpkin seeds dry. Here is what I came up with!

Here is what you will need:

  • 2 cups seeds of any pumpkin, but I used those from the traditional sugar pumpkin.
  • 1 tsp olive oil
  • 1 tbsp nutritional yeast
  • salt and pepper to taste
  • zest of a lemon

Here is what you will do:

  1. Rinse out the raw seeds and separate them from the orange filaments.
  2. Toss the seeds on a tea towel on a flat surface and spread them out. Let them dry overnight.
  3. Preheat your oven to 300F.
  4. When the seeds are all dried, spread them on a line cookie sheet.
  5. Mix in the other ingredients and spread out evenly.
  6. Put in the oven and turn them every 10 minutes to prevent burning.
  7. The seeds are ready when all the moisture is gone and you are left with crispy deliciousness. It took about 30 minutes in my oven.

This is my first attempt at seed roasting, and I have to say I am quite happy with the way it turned out! I had not so good memories of trying this as a kid, but I now understand that it is the drying that makes all the difference. The seeds have a really nice crunch and the are perfect as a studying snack.


These were perfect with my afternoon tea!

These were perfect with my afternoon tea!


As to the rest of my week-end, well, let’s just focus on those lovely seeds. Sometimes, it’s best to celebrate good things, and ignore the rest.

Let me know if you try this out, and what other seasonings I should try next! I wish you all a great week and a peaceful Monday. Until next time, be safe and be lighthearted!