Blueberry Crumble

I love summer and the abundance of fruit that is available. Since the beginning of the season, we have be enjoying a ton of strawberries (strawberry sorbet anyone?), prunes, peaches and now blueberries! These are like candies: so sweet and fresh. Turned into a crumble, they become juicy, wonderfully purple and so delicious!

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This crumble is very simple to make and you can change the nuts that you want to use. I really like the way almonds make this extra crunchy, while the pecans are perfect for their crumbly texture.

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Here is what you need:

  • 5 cups fresh blueberries
  • 1 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup whole almonds
  • 1 cup pecans
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

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Here is what you do:

  1. Wash the blueberries and place in a colander to drain while you prepare the rest.
  2. In your food processor, process the oats until you have a course flour. Add the almond meal and pulse a few times until combined. Place in a mixing bowl.
  3. Place the almonds and pecans in the food processor and process for a few seconds until you have chunks. You don’t want flour here. Mix the nuts to the oat flour until well combined. Add the maple syrup and coconut oil and mix well. The mixture should just come together but crumble easily.
  4. Place the blueberries in an oven-safe dish. Pour the vanilla extract on the fruit and mix. Add the nut mixture on top in an even layer.
  5. Place in your oven at 350F for 20 minutes until the top of your crumble is a nice golden colour. Enjoy hot or cold!

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This was so good! The crumbly layer is crunchy, rich and just sweet enough to balance out the wonderfully tart blueberry jam under it. It’s probably my new favourite crumble: sweet, tart, crunchy, and unctuous. It’s so perfect! I think it would be even better with some vanilla ice cream. Hum, I guess I’ll have to make another crumble to test it out. The sacrifice! Let me know if you try it out!

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Zucchini Raviolis, perfect for the BBQ!

Zucchini are so good right now and super cheap too! That’s why I went a little overboard at the farmers’ market and bought a ton. I thought I would try making something summery that would be perfect grilled on a BBQ. Now, I don’t have a BBQ, but I think this would make the perfect addition to your vegan grill.

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These little raviolis are super cute, and you can customize them to your liking by changing the filling. I used some fresh basil for an extra summery touch, but I think sun-dried tomatoes would also be a great option.

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Here is what you need (for 14 raviolis):

  • 2 zucchinis
  • 1 cup firm tofu, drained and patted dry
  • 1/2 cup sunflower seeds
  • 1/4 cup walnuts
  • 1/2 cup fresh basil leaves, separated in two.
  • 2 tbs ketchup or tomato paste
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 clove of garlic, minced
  • salt and pepper to taste

For garnish:

  • 1 tomato, sliced
  • Red pepper flakes

Here is what you do:

  1. In your food processor, place all the ingredients except the zucchinis and half of the basil leaves, and process until you have a firm, slightly sticky dough. Set aside.
  2. With your potato peeler, make long ribbons with the zucchini.
  3. Take two zucchini ribbons and place them in a plus sign (+). Place one or two leaves of basil in the center with one tablespoon of the tofu filling. Pat to even down and close the zucchini flaps over the filling. Flip over so that the closing of your ravioli is on the underside. Place the ravioli on a lined baking sheet.
  4. Once all your raviolis are done, add one slice of tomato on each one. Place in your oven set to broil for 10 minutes, or grill on your BBQ. Sprinkle some red pepper flakes and fresh basil leaves before serving and enjoy!

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This is really good! The zucchini slices are barely cooked and therefore keep their nice crunch without being soggy. The filling is full of basil flavour and has a very meaty texture to it. The sunflower seeds also give it a nice crunch. Finally, the tomato slice balances out the lightness of the filling and adds a lot of flavour. I love how these look like little parcels of goodness! Let me know if you try this out!

Friendly Dinner

Yesterday night one of our friends came over for dinner. As it was really hot, I didn’t want to prepare anything that needed lots of cooking. After going through our fridge, this is what we made, and it was delicious! I love the kind of meals where you can pick from and variety of dishes, mixing and matching flavours and textures. They are also perfect for when it’s super hot outside because you can make different types of salads. Everyone was happy and well nourished!

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Last night, we made some forest mushrooms, a tomato salad, a lazy guacamole, a simple coleslaw and a yummy hummus. We served everything with some freshly made bagels and olives. It was great!

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Forest Mushrooms

This is the only cooked dish of the lot. Some mixed mushrooms sautéed with some pumpkin seeds and rosemary: it reminded me of fall and a walk in the forest. This would be perfect with mashed potatoes or in a sandwich. It was great with the hummus.

Here is what you need:

  • 1 tsp oil
  • 4 cups mushrooms, use the variety you like or a combination of different types
  • 1/2 cup pumpkin seeds
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • salt and pepper to taste

Here is what you do:

  1. In a large sauce pan set on medium-high heat, warm up the oil.
  2. Add the pumpkin seeds and stir until they have a nice golden color.
  3. Add the mushrooms and stir until most of the water is evaporated.
  4. Add the herbs and season to your liking.
  5. Mix well and cook until all the water is gone.

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Tomato Salad

This was fresh and so summery. The walnuts added a bit of crunch to the soft tomatoes, while the sesame seeds added a subtle flavour.

Here is what you need:

  • 5 ripe tomatoes
  • 1/2 cup chopped walnuts
  • 1/4 cup sesame seeds: you can toast them if you want a more intense flavour
  • juice of 1/2 lemon
  • 2 tbs soy or tamari sauce
  • 1 tbs maple syrup
  • pepper to taste

Here is what you do:

  1. Dice the tomatoes and place them in a a large salad bowl with the walnuts and sesame seeds.
  2. Mix together the lemon juice, tamari, maple syrup and pepper. Pour the sauce on the tomatoes and give a nice stir.

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Simple Coleslaw

This is my current favourite salad. I love red cabbage, but it’s even better once is has been tenderized in some lemon juice. Add some grated jicama, and you have the freshest salad in town!

Here is what you need:

  • 2 cups shredded cabbage
  • 2 cups grated jicama
  • juice on 1 lemon
  • 2 tbs sesame seed oil
  • 1 tbs soy or tamari sauce
  • pepper to taste

Here is what you do:

  1. Mix all the ingredient together and let sit for 30 minutes before eating.

 

I hope these recipes will inspire you for your next dinner with friends. We had a lot of fun mixing and matching everything! It was fresh, simple to prepare and amazing to eat! Let me know if you try any of these out! Oh, and, if you love movies and read French, check out our friend’s blog, Hallu-ciné! It’s amazing!

 

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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!

Homemade Granola: Why didn’t I make some of this sooner?

IMG_0750Since I discovered that Bob’s Red Mill was making gluten-free oats, I have been enjoying my overnight oats every morning. But then, I went to Aux Vivres for brunch with a friend and tried out their granola bowl.

This was so good! It really made me craving granola and its delicious crispiness. I was very happy to see that I could find some gluten-free rolled oats. Add a little bit of maple syrup, some coconut chips, sultana grapes and bam! Cripy awesomeness!

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Here is what you need:

  • 3 cups rolled oats
  • 2 cups almonds
  • 1/2 cup maple syrup
  • 2 tbs melted coconut oil or oil of your choice (this really makes it crispy! Feel free to skip this however.)
  • 1/2 tsp salt
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1 cup coconut chips (they look like large coconut flakes. I used unsweetened.)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/2 cup sultana raisins

Here is what you do:

  1. Preheat the oven to 300F.
  2. In your food processor (or with a rolling pin and a Ziploc bag), pulse the almonds until they are crushed. I like to keep some bigger pieces for crunch, but adjust the size of the almonds to your own taste.
  3. In a large bowl, mix all the dry ingredients, but keep the raisins out for now.
  4. Add the liquid ingredients and give a good stir.
  5. Spread your granola on a cookie sheet, and put in the middle of the oven. After 20 minutes, take the pan out and stir the granola before putting it back in the oven for another 20 minutes or until the granola is golden to your liking.
  6. Take it out f the oven, add the raisins, and give a good stir. Let cool completely before storing in an air-tight container.

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This is really good! It is also so easy to prepare and personalize! It goes really well with some milk and fresh fruits, or just as a snack on its own. I have to say that my granola has nothing to fear from Aux Vivres’. I actually think its crunchier and more toasted. I also really like how the sesame seeds add a great flavour, while the maple syrup makes it sweet but not overwhelming so.

Let me know what your favourite granola ingredients out; and if you try this out, tell me what you think!