Chocolate Overload, Cheat Day Brownies

I love chocolate. If I could, that’s the only thing that I would eat. This is why I’m always trying new chocolate recipes. Well, this one is perfect if you’re looking for a rich, cakey brownie. Seriously, it’s delicious and not too sweet, which makes it perfect for the dark chocolate lover of your life… oh, and they’re gluten-free too!

brownies2

Here is what you need:

  • 1/3 cup brown rice flour
  • 1/3 cup sorghum flour
  • 1 tbs arrowroot starch
  • 1 tbs potato starch
  • 1/4 cup black bean flour
  • 2/3 cup sugar
  • 3 tbs cocoa powder
  • 1 tsp salt
  • 6 tbs unsweetened apple sauce
  • 3 tbs chocolate chips
  • 1/4 cup olive or coconut oil
  • 1/4 cup warm water
  • 1 tsp vanilla powder or extract
  • 1 handful of chocolate chips
  • 1 handful almonds

Here is what you do:

  1. Preheat the oven to 350F (180C). Grease your brownie pan.
  2. Melt the 3 tbs of chocolate chips and mix in the apple sauce, and oil. Set aside.
  3. In a large bowl, mix the different flours and starches, sugar, cocoa powder and salt.
  4. Add in the liquid chocolate mix and vanilla, and mix well. Add in the warm water until you have a smooth batter.
  5. Fold in the remaining chocolate chips and almonds.
  6. Pour the batter into the brownie pan and bake for 50 minutes. Remove from the oven and let the brownie cool down for 30 minutes before cutting it. Store in an air-tight container. Enjoy!

brownies1

This is glorious! I cut this up to make 16 brownie bites that are easy to take with me in case I might be craving chocolate. This is super simple to prepare and so delicious. You just have to try it out!

 

 

Blueberry Cheesecake – A raw vegan treat

It’s blueberry season over here, and they have been so good. I love that blueberries are so tasty and so beneficial for the digestive system. This cake is slightly tart, creamy and purely delicious! The hardest part is really just waiting for it to set overnight. It’s perfect for a family dinner or an end-of-summer picnic.

blueberry-cheesecake

Here is what you need:

For the crust:

  • 1 cup raw almonds
  • 1 cup pitted dates
  • 1 tsp vanilla extract
  1. Process the almonds in your food processor until they form a loose flour.
  2. Add the dates and the vanilla and process until the mix is smooth and starts to stick together. If you take a small handful of the mixture, it should stay together after it has been pressed.
  3. Spread the mixture at the bottom of a springform pan. Use a glass to even it out. Let sit in the fridge while you prepare the rest of the cake.

For the cheese layer:

  • 1 1/2 cups raw cashew nuts, soaked in water for at least 1 hour
  • 2 tbs coconut oil
  • 2 to 4 tbsp maple syrup
  • the juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • a little almond milk, as needed
  1. Place all of the ingredients in your food processor and processor until you get a smooth cream. You might need to add a little bit of milk to help smooth everything.
  2. Pour over the crust and put the cake back in the fridge. Let sit for 15 minutes.

For the blueberry layer:

  • 2 cups of fresh blueberries
  1. Process 1 1/2 cups of the blueberries in your food processor until completely smooth.
  2. Pour over the cheese layer and sprinkle the rest of the blueberries all of the cake.
  3. Place the cake back in the fridge overnight. Enjoy!

blueberry-cheesecake2

I really hope you try this recipe because it’s so delicious! I’m always amazed to see how thick the blueberry layer sets to be all naturally.

blueberry-cheesecake3

The cake is very refreshing and perfect to end a meal. Let me know if you try it out!

Coconut yogurt: this time it worked!

I have been trying out different ways to make vegan yogurt, but so far all of my attempts have failed horribly. There is nothing fun about waking up to a weird and pungeant smell and realizing that it is the soy yogurt experiment that has gone wrong… really wrong!

coconut-yogurt

Last week however, I realized that I had some boxes of coconut milk in my pantry and that they were about to go bad. I decided that this was the perfect excuse to try making vegan yogurt again.

coconut-yogurt2

Now, my budget this summer is pretty tight, so there was no way I was going to spend 50$ (and maybe more) on probiotic pills. I know that these little pills would mean that I would be able to make hundreds of batches of vegan yogurt, but no. I went to my trusted local health food store, and realized that they didn’t even have those pills. So, double no. They did have already made coconut yougurt however. After checking the ingredients and seeing the “live cultures” listed as part of the ingredients, I decided that I could spare this 6$ for my experiment.

coconut-yogurt4

The process of making yogurt is fairly simple. You mix live cultures with your milk, stir everything well, let this sit overnight in a warm place, move everything to the fridge, and voila! I used to love making goat’s milk yogurt and kefir before going vegan, so my hopes were up on this coconut yogurt.

Here is what I used:

  • 1L coconut milk
  • 350g plain store-bought coconut yogurt (I used the one from Silk)

Here is what I did:

  1. In a large container, I mixed the coconut milk and the yogurt with a wisk until everything was homogenous.
  2. I covered the top of my container with a paper towel tied with a rubber band and placed it in my oven (with the light turned on).
  3. 12 hours later I moved the container to the fridge and let the yogurt set for 8 more hours.

The result? Well, you have two options here. The fattier part of the coconut milk yogurt will gatter to the top of your container and give you this incredibly thick and rich yogurt. The bottom part will be more liquid and perfect to add to smoothies. The first option is to keep these two phases separate and to enjoy the great diversity that this recipe gives you. The second option is to take out your trusty wisk and to wisk everything together. The result will be a smooth drinkable yogurt that is perfect for parfaits and smoothies. I have to say I did both and can’t believe how thick and creamy the top layer is.

coconut-yogurt3

The taste of this yogurt is tangy with the slightest coconut aftertaste. It really is super smooth and so delicious. Now, for the next batch, just remember to keep 1 cup of already made yogurt that you will use as a starter. Infinite vegan yogurt, here we come!

1 bowl chocolate chip and oatmeal cookies! \\ Biscuits au chocolat et à l’avoine!

For the last few months, I’ve been trying to eat healthy and to pay attention to portion sizes… except for when it comes to chocolate chips cookies. After resisting that craving for a bit, I finally caved in, and started to try out recipes. I wanted chewy on the inside, crispy on the outside oatmeal cookies, all vegan and gluten-free of course. Here’s a really quick, simple, 1-bowl recipe for just that!

chocolate_oatmeal_cookie

Here is what you need for 8 cookies:

  • 1/3 cup coconut oil, at room temperature
  • 1/3 cup hazelnut butter (or any other nut butter you like)
  • 2/3 cup coconut sugar
  • 2 tbs chia seeds + 6 tbs water (mixed together to make chia eggs)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup brown rice flour
  • 1/2 cup quick oats
  • 1/3 – 2/3 cup chocolate chips (choose your level of chocolateness!)
Here is what you need to do:
  1. In the bowl of your food processor, mix together the coconut oil, nut butter, and sugar until smooth. Add in the chia eggs and vanilla extract and mix again until smooth.
  2. Mix in the two flours, oats, salt, and baking powder until everything is smooth.
  3. Add the chocolate chips and pulse until everything is well combined.
  4. Line a cookie sheet, and preheat your oven to 350F (180C).
  5. Form balls of cookie doughs with 1 tbs of dough and place them on the cookie sheet. Flatten them to the size you want them to be as they will not spread much.
  6. Bake for 15 minutes or until the edges are golden.
  7. Remove from the oven, and let cool on a wire rack until completely cooled, and enjoy!

Chocolate_chip_cookies

I really hope you give these a try because they are delicious! Let me know what you think!

Depuis quelques mois je fais des efforts pour bien manger, avoir des légumes verts plusieurs fois par jour et m’assurer que mes portions sont raisonables… sauf pour les biscuits au chocolat! Après avoir resister à la tentation pendant quelque temps, j’ai finalement essayé quelques recettes, et voici ma préférée: croustillants à l’extérieur et tendres à l’intérieur, ces biscuits sont parfaits!
oat_chocolate_cookie
Voici ce dont vous aurez besoin pour 8 biscuits:
  • 1/3 tasse d’huile de coco à température piècecup coconut oil, at room temperature
  • 1/3 tasse de beurre de noisettes (ou d’un autre beurre de noix de votre choix
  • 2/3 tasse de sucre de coco
  • 2 c. à soupe de graines de chia + 6 c. à soupe d’eau (mélangés pour former un oeuf de chia)
  • 1 c. à thé d’extrait de vanille
  • 1 c. à thé de poudre à pâte
  • 1/2 c. à thé de sel
  • 1/3 tasse de farine de riz brun
  • 1/2 tasse de flocons d’avoine à cuisson rapide
  • 1/3 – 2/3 tasse de pépites de chocolat (choisissez votre niveau de chocolatitude!)
  1. Dans le bol de votre robot culinaire, mélanger l’huile de coco, le beurre de noix et le sucre. Une fois le tout homogène, ajouter les graines de chia et l’extrait de vanille et bien mélanger.
  2. Ajouter les farines, les flocons d’avoine, le sel et la poudre à pâte et bien mélanger.
  3. Ajouter les pépites de chocolat et pulser pour les incorporer.
  4. Préparer une plaque à biscuit et préchauffer votre four à 350F (180C).
  5. Former des boules de pâte avec 1 c. à soupe de mélanger et les placer sur la plaque à biscuit. Applatissez-les à la taille que vous préférez car ils ne s’étendront pas pendant la cuisson.
  6. Placer au four pour 15 minutes ou jusqu’à ce que les bords soient dorés.
  7. Retirer du four et laisser les biscuits refroidir. Régalez-vous!

chocolatE_chips_cookies

Ces biscuits sont sérieusement délicieux et j’espère que vous les essayerez!

The simplest banana pudding \\ Le pudding de banane le plus simple

A few days ago, I really craved yoghurt. However, I haven’t found a vegan yoghurt that I enjoy, so I needed to be creative. This is so simple, and the banana flavour is incredible. You might think that I have gone back to the baby-food stage, but, trust me, it’s really delicious!

banana-pudding

Here’s what you need:

  • 1-2 bananas
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp vanilla extract

Toppings: nuts, seeds, fruits or granola to your liking

  1. Place the banana, lemon juice, lemon zest and vanilla extract in your blender and blend until smooth. Garnish with your favourite toppings and enjoy!

banana-pudding2

This is so simple, but I promise, it’s a great substitute for yogurt. The texture is very similar, and the lemon juice adds a nice tanginess. Plus, this is naturally sweet, so it makes for a perfect no-guilt dessert. Let me know if you try it out!


Il y a quelques jours, une grosse envie de yaourt m’a prise. Cependant, je n’ai pas encore trouvé de substitut végane qui me plaise, alors j’ai essayé quelquechose. C’est si simple, et la saveur de banane est incroyable. Vous pensez peut-être que j’ai régréssé au stage de la bouffe pour bébé, mais, faites-moi confiance, c’est vraiment délicieux!

banana-pudding3

Voici ce dont vous avez besoin:

  • 1-2 bananes
  • 1 c. à thé de jus de citron
  • 1/2 c. à thé de zeste de citron
  • 1 c. à thé d’extrait de vanille

Garnitures: Noix, graines, fruits ou du granola à volonté!

  1. Placez la banane, le jus, le zest de citron et la vanille dans votre robot et mélangez jusqu’à ce que le tout soit bien lisse et onctueux. Garnissez et savourez!

banana-pudding4

C’est tellement simple, c’est presque ridicule de partager cette recette, mais c’est vraiment une bonne alternative au yaourt. La texture est très proche et le jus de citron ajoute un coté acidulé très agréable. En plus, c’est naturellement sucré alors c’est un dessert sans culpabilité parfait. Dites-moi si vous essayez!

Soft marinated tofu \\ Tofu soyeux mariné

When I shared my quinoa bowl featuring this soft marinated tofu on Instagram, someone asked for the recipe, and I shared it there. However, this is so good, it really deserves its own blog post. I updated the recipe a bit, but it’s still terribly easy and delicious.

soft-tofu2

Here is what you need:

  • 250g soft tofu
  • 2 tbs light tamari sauce or light soy saue
  • 2 tbs vegan Worcestershire sauce
  • 1 clove of garlic, minced
  • 2 tbs sesame seeds
  • 1 tbs wakame flakes
  • 1 tsp maple syrup
  • pepper or red chili flakes to taste
  1. Cut the soft tofu in medium size cubes. Make sure not to cut the tofu in small pieces as this tofu is very tender and will break during the cooking process. Place your tofu in a saucepan.
  2. In a small bowl, mix the rest of the ingredients and add to the tofu. Gently mix until each piece of tofu is well coated.
  3. Let simmer on medium heat until the tofu is warm all the way through. This should take less than 10 minutes. Remove from the stove and enjoy!

This is so quick to prepare and so delicious! It’s really good with some quinoa and even better with some rice and grilled veggies. The sauce is savory and has something from the sea with the wakame which is really good. It’s a great way to prepare tofu if you’re out of time. Let me know if you try this out!


Lorsque j’ai partagé un de mes bols de quinoa avec du tofu soyeux sur Instagram, quelqu’un m’a demandé la recette que j’ai postée en commentaire. Cependant, cette recette est tellement bonne qu’elle mérite vraiment son propre post. J’ai un peu retravaillé la recette, mais elle est toujours terriblement facile et délicieuse.

soft-tofu2

Voici ce dont vous avez besoin:

  • 250g de tofu soyeux
  • 2 c. à soupe de sauce tamari légère (moins de sel) ou de sauce soja légère
  • 2 c. à soupe de sauce Worcestershire végane
  • 1 gousse d’ail émincée
  • 2 c. à soupe de graines de sésame
  • 1 c. à soupe de flocons de wakame
  • 1 c. à thé de sirop d’érable
  • poivre ou flocons de piment au goût
  1. Découpez le tofu en cube de grosseur moyenne. Tenez compte du fait que parce que ce tofu est très mou, il se désagrégera un peu durant la cuisson. Placez le tofu dans une petite casserole.
  2. Dans un petit bol, mélanger le reste des ingrédients pour former la sauce. Incorporez-la au tofu et mélangez doucement jusqu’à ce que chaque morceau soit bien nappé de sauce.
  3. Laissez mijoter sur feu moyen jusqu’à ce que le tofu soit bien chaud. Cela prend moins de 10 minutes. Retirez du feu et savourez!

C’est tellement facile et rapide à préparer! Ce tofu est délicieux avec du quinoa et encore meilleur avec du riz et des légumes grillés. La sauce est savoureuse et légèrement océane grace aux flocons de wakame. C’est vraiment une façon délicieuse de préparer du tofu alors j’espère que vous allez l’essayer!

Vegan Protein Pancakes \\ Pancakes Véganes et Protéinés

I have oatmeal every day, and I love it. I find it comforting, and I love that it keeps me full for so long. Once in a while, however, I like to spice things up and have my oatmeal in pancake form. That’s right, I basically just use the same ingredients, blend them up and make pancakes. Trust me, it’s delicious!

banana-pancakes

Here’s what you need:

  • 1 1/4 cup/ 140g of quick oats
  • 1 scoop/ 22g of protein powder (I use chocolate Iron Vegan)
  • 1 tbs / 10g of raw cacao powder
  • 1 tsp / 5g of baking powder
  • 1 1/4 cup / 280ml of almond milk
  • 1/2 banana

Toppings: Mixed berries, 1/2 banana, maple syrup, maybe some chocolate chips? Go nuts! hum, nuts, that’s a good idea!

  1. Place the oats in your blender or food processor and blender until you have flour. Add the protein powder and baking powder. Blend everything up.
  2. Add the milk and banana and blend until everything is smooth.
  3. Let the batter sit for a few minutes until in thickens.
  4. Heat up a non-stick pan on medium heat and pour on some of the batter. Let cook until the top of the pancake is nice and bubbly. Turn over and cook for a few minutes on the other side. Repeat until all your batter is gone. Enjoy!

banana-pancakes3

These are my favourite pancakes! It’s really important that you let the batter sit before you try to cook the pancakes. If not, it will be too liquidy and it will end up being a weird mess. Trust me on that too, it’s not a pretty sight. Anyways, this is delicious, so let me know if you try it out!


J’adore mon gruau quotidien. Je trouve ça réconfortant, et j’aime que cela me garde rassasiée toute la matinée. Une fois de temps en temps, j’aime bien préparer un petit déjeuner un peu plus excitant. Alors, je mets les ingrédients de mon gruan dans mon robot mélanger et j’en fait des pancakes! Yup! Mais croyez-moi, c’est vraiment délicieux.

banana-pancakes2

Voici ce dont vous aurez besoin:

  • 1 1/4 tasse / 140g de flocons d’avoine rapides
  • 1 portion / 22g de poudre protéinée (j’utilise celle de Iron Vegan au chocolat)
  • 1 c. à soupe / 10g de poudre de cacao
  • 1 c. à thé / 5g de poudre à pâte
  • 1 1/4 tasse / 280ml de lait d’amande
  • 1/2 banane

Pour les garnitures: des fruits rouges, 1/2 banana, du sirop d’érable et des brisures de chocolat. Peut-être aussi de noix?

  1. Placer lesflocons d’avoine dans votre mélangeur et réduisez les flocons d’avoine en poudre. Ajouter la poudre protéinée et la poudre à pâte. Mélanger jusqu’à ce que le tout soit homogène.
  2. Ajouter le lait et la banane et mélanger jusqu’à ce que la pâte soit bien lisse.
  3. Laisser la pâte reposer pour quelques minutes pour qu’elle s’épaississe.
  4. Chauffer une poêle plate à feu moyen et y déposer un peu de la pâte. Laisser cuire jusqu’à ce que le dessus soit pris. Retourner et faire cuire quelques minutes de ce côté-là aussi. Répéter jusqu’à ce que toute la pâte soit devenue des pancakes. Savourez!

banana-pancakes4

Ce sont mes pancakes préférés! Il est vraiment important de laisser la pâte reposer avant d’essayer de la faire cuire car sinon elle ne sera pas assez épaisse et vous aurez un beau dégât. Faites moi confiance. En tout cas, c’est vraiment délicieux alors dites-moi si vous essayez!

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.

quinoa-broccoli-tofu

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!

Simple Vegan Burrito \\\ Burrito simple et végan

I have been craving burritos in the last few days, but I was a bit intimidated in making them myself because I know next to nothing about Mexican food. Now, I don’t say that these are authentic Mexican burritos, but they are delicious and simple to prepare. I had a lot of fun making them, and they were a big success in my home. I hope you’ll give them a try!

burrito

Here is what you need:

  • Flour tortillas
  • 2 cups of cooked black beans
  • 2 cups of cooked rice
  • 1 onion, chopped
  • 1 tsp cumin powder
  • 1/2 tsp hot pepper flakes
  • 2 tomatoes
  • 1 tsp garlic powder
  • 1 avocado
  • 1/2 cup chopped cilantro
  • 2 cups of shredded lettuce
  • juice of 1 lemon
  • salt and pepper, to taste
  • hot sauce, to taste

burrito2

Here is what you do:

  1. Start cooking the onion with a little bit of water in a large saucepan set on medium heat. Mix in the cumin and hot pepper flakes until they are fragrant. Add in the black beans and the rice, and mix everything until well combined.  Set aside.
  2. Chop up the tomatoes and mix in half the lemon juice and the garlic powder. Set aside.
  3. Mash the avocado flesh with the rest of the lemon juice, the cilantro, salt, and pepper.
  4. To assemble, place 1 tablespoon of the avocado mash in the middle of your tortilla and spread it in a thin layer. On top of it, add some bean and rice, tomatoes and lettuce. Fold the sides over the middle, roll up your tortilla making sure that all the fillings stay inside.
  5. Set a pan on medium heat and place your burrito to grill. Let sit for a few minutes until golden and beautiful, and turn over to repeat. Cut up in two and enjoy!

burrito3

In case you are a burrito newbie like me, take a look at this video to get an idea of how to roll everything up. This is so great! I loved that I had plenty of leftovers to make lunches for tomorrow: burrito bowls! I hope you try this out because it is delicious, simple and super cheap!


J’avais envie de burrito depuis quelques jours, mais j’étais vraiment intimidée d’en préparer moi-même parce que je ne connais pas grand chose à la cuisine mexicaine. Bon, je ne prétends pas que ces burritos sont incroyablement authentiquement mexicain, mais ils sont vraiment délicieux et facile à préparer. Je me suis bien amusée à les cuisiner, et ils ont été un franc succès à la maison. J’espère que vous les essayerez!

burrito

Voici ce dont vous aurez besoin:

  • Tortillas
  • 2 tasses de haricots noirs cuits
  • 2 tasses de riz cuit
  • 1 oignon, émincé
  • 1 c. àt thé de poudre de cumin
  • 1/2 c. à thé de flocons de piment
  • 2 tomates
  • 1 c. à thé de poudre d’ail
  • 1 avocat
  • 1/2 tasse de corriandre, coupée finement
  • 2 tasses de laitue coupée finement
  • le jus de 1 citron
  • sel et poivre, au goût
  • sauce piquante au goût

burrito2

Voici ce dont vous aurez besoin:

  1. Commencez par faire cuire votre oignons dans une grande poêle à feu doux. Ajouter le cumin et le piment et bien mlanger. Lorsque l’oignon commence à être transluscide, ajouter les haricots noirs et le riz et mélanger jusqu’à ce que le tout soit bien incorporé. Réservez.
  2. Tranchez les tomates en petits morceaux, et y mélanger la moitié du jus de citron et la poudre d’ail. Réservez.
  3. Écrasez la chaire de l’avocat et y ajouter le reste du jus de citron, la coriandre, le sel et le poivre.
  4. Pour assembler, placez une cuillère à soupe du mélange d’avocat dans le milieu de votre tortilla et l’étendre en une couche mince. Placer un peu de riz et de haricots sur le dessus, suivi de tomate et de laitue. Repliez les côtés et roulez le tout pour que la garniture reste bien à l’intérieur.
  5. Placez une poêle sur feu moyen et placez-y votre burrito. Faties-le dorez quelques minutes de chaque côté, coupez en deux et savourez!

burrito3

Si vous êtes des débutants en burrito comme moi, je vous conseille cette video qui montre bien comment rouler ces petites merveilles. C’est vraiment délicieux, facile à préparer et peu dispendieux. En plus, il vous en restera certainement assez pour vous préparer un bol-burrito pour votre lunch du lendemain: c’est ce qu’on a fait chez nous. J’espère que vous les essayerez!

Two Quick Stir Fry Dinners \\\ Deux Dîner Sautés et Rapides

These two recipes share a lot of ingredients and are super simple to prepare. They are current favourites, and I just love that I can easily make enough for dinner and for lunches. They are delicious, cheap and full of protein to give you energy and make you feel full. I served these with rice, pasta, and even rice cakes, and all three options were great!

stir-fry3stir-fry

Here is what you need for the carrot option:

  • 1 onion
  • 4 carrots
  • 1 cup shimeji mushrooms
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you need for the zucchini option:

  • 1 onion
  • 3 zucchini squashes
  • 4 shiitake mushrooms
  • 1 tbs wakame flakes
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups of chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you do:

  1. Spiralize or cut the carrots or zucchini in julienne strips. Set aside.
  2. Chop the onion in small pieces. Add it to a large pan with a few tablespoons of water. Set the heat on medium and stir until the onion is translucent.
  3. Slice the mushrooms and add them to the pan. Stir until they have lost most of their water.
  4. Add the carrots or the zucchini and stir until they start to get soft.
  5. Add in the edamame beans, the tofu, the wakame flakes (for the zucchini option), salt, pepper, red pepper flakes and maple syrup. Mix everything well and let simmer on medium heat until all the vegetables are soft.
  6. Remove from the heat and stir in the kale. Serve hot and enjoy!

This is so good! The maple syrup adds a hint of sweetness which is quite nice. Balance it out with some red pepper flakes, and it’s amazing! I love the texture of the vegetable noodles: the carrots stay a bit crunchy and the zucchini is pasta-like. Delicious! Let me know if you try it out!


Ces deux recettes partagent plusieurs ingrédients et sont supers faciles à préparer. Ce sont mes recettes fétiches du moment, et j’adore que je peux facilement les préparer pour dîner et pour les lunchs du lendemain. Ces deux sautés sont délicieux et pleins de protéines pour vous donner tout plein d’énergie. Je les ai servis avec du riz, des pâtes et même des galettes de riz, et ces trois options sont délicieuses!

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Voici ce dont vous aurez besoin pour l’option aux carottes:

  • 1 oignon
  • 4 carottes
  • 1 tasse de champignons shimeji
  • 2 tasses de fèves edamame décortiquées
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable
  • Graines de sésame pour garnir

Voici ce dont vous aurez besoin pour l’option aux courgettes:

  • 1 oignon
  • 3 courgettes
  • 4 champignons shiitake
  • 2 tasses de fèves edamame décortiquées
  • 1 c. à soupe de flocons de wakame
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable

Voici ce qu’il faut faire:

  1. Spiralizer ou couper les carottes ou les courgettes en julienne. Réserver.
  2. Couper l’oignon en petit morceaux. Utiliser une grande poêle et faire revenir l’oignon avec quelques cuillères d’eau. Régler à feu doux. Faire revenir jusqu’à ce que l’oignon soit translucide.
  3. Couper les champignons en fines tranches et les ajouter à la poêle. Bien mélanger jusqu’à ce qu’ils aient perdu presque toute leur eau.
  4. Ajouter les carottes ou les courgettes et faire revenir le tout jusqu’à ce que les légumes commencent à s’attendrir.
  5. Ajouter les fèves edamame, le tofu, les flocons de wakame (pour l’option courgette), le sel, le poivre, les flocons de piment et le sirop d’érable. Mélanger le tout et laisser mijoter jusqu’à ce que les légumes soient cuits.
  6. Retirer du feu et ajouter le kale. Bien mélanger, servir chaud et savourer!